A Tea Addict's Journal

Chinese alchemists of the past were trying to create elixirs that will prolong your life, or even grant you eternal life. Western alchemists, generally, were trying to turn other metals into gold. Either way, what they wanted to do was to turn something crappy or mundane into something extraordinary (of value, or use). It doesn’t work.

Likewise, unfortunately, bad teas almost never turn into good ones. I had a tea recently, a supposed “Nannuo Wild Tea” from the factory Six Famous Tea Mountains (liudachashan or 6FTM). Old timers like me will remember in 04-06 in the English online circle of tea drinkers, 6FTM was, for a while, pretty popular – Yunnan Sourcing stocked them, and generally, they were pretty cheap and seem to be a bit different from Menghai factory stuff. Generally, however, they were not exactly high quality stuff – mostly mass produced, large factory fare, and I think in many cases, what’s on the wrapper often had little bearing with what’s actually in the cake. This is still quite common, but already pretty evident back in those days. Nowadays 6FTM is mostly known for commemoration cakes of various sorts – basically, same tea, different wrappers, sold for various odd reasons like “3rd Annual XXX Conference” or “6FTM factory 8th anniversary” or whatever they can think of.

Anyway, this cake in question was gifted to a friend of mine recently and I was lucky enough to try it with her. The tea has been stored in Hong Kong for most of its life. You can see the wrapper here

Stuff like this sold for about 40-50 RMB a cake, retail. Although I can’t find this exact thing on Taobao, similar stuff go for somewhere in the ballpark of 200-250RMB a cake now. It’s gotten more expensive, but mostly just because it’s gotten a few years older. It was probably pretty crappy back then. Is it any good now?

Unfortunately – no. It’s boring, thin, weak… nothing to recommend itself. If you stored this for 7 years and this is what it gives you now, you’ll probably regret having wasted money and time on the tea. The fact is, crappy, weak teas don’t turn out to be great teas down the road just because it’s stored and aged. The idea of “I’ll put this aside and maybe it’ll get better” only applies to teas that are difficult to consume, but not because they’re weak and bad. Rather, “it’ll get better” should really mean “it’ll get easier to drink” because the bitterness, roughness, etc are all changing into something sweet and nice. A tea that starts out with not much substance is not going to develop substance over time. That, unfortunately, is like alchemy. It just doesn’t work.

I’m sure I have some things in my own collection that fall into this category. Most of them I think I purchased out of pure curiosity – one cake here, one cake there of stuff that I thought maybe I can try aging. I hope that things I have bought in more volume won’t fall into this trap. If I have – it really means they should be drunk, or something. Nothing is more disappointing to try something that you think has aged well, only to find out that it has nothing to offer at all.

First of all, I wish you all a happy lunar new year, and that the year of the snake may be a fruitful one.

Continuing the theme from the last post, I thought it is also worth mentioning that storage climates are not just dependent on big things – local climate of the city where you’re at, or even the area you live in, but also heavily dependent on how your room, your closet, or even that cardboard box on the ground where you put your tea – how those things may affect your storage conditions.

One of the things that I see people asking sometimes on tea forums and the like is whether or not it is safe to drink from leaves that were left around overnight. Usually, the answer offered by myself or others is “it’s probably ok”. In my personal experience, that has most certainly been the case.

There are, however, differences that may even affect that answer, and consequently, probably affects how one stores teas as well. For example, in my old office I normally drank tea grandpa style, and I would usually leave the spent leaves until the next day to clean up in the morning when I get there again. No problems there. At my current office I do the same thing, except now, at my new office, after a weekend the tea leaves would get moldy, quite seriously so in fact. It does make me wonder how safe it is to drink leaves that have been sitting here for a whole day.

More importantly, I’d imagine something like this is indicative of significant differences in how tea stored in these different environments will behave, especially if stored over long periods of time. Right now, I have one small cake I am storing here for immediate consumption. That won’t show much change, I think, at least not before I finish it. However, if I say store some teas here long term, I’d imagine this is a much more humid environment, and the tea will probably age a bit faster – but at the risk of getting moldy more easily. Maybe I ought to try it out and see what happens.

Back in the heady days of 2005/2006, when everyone was getting interested in puerh, there was a plethora of new workshops, tea merchants, and factories that sprung up around this new craze. Everything from tiny workshops of a few people, to individuals going up the mountains, to big investments in big factories were going on at the time. There are actually two levels of manufacturing puerh tea. There’s the farmer who does all the pre-processing, and then there’s the presser, who collects the tea and then gets them pressed into whatever shape s/he fancies. When we talk about producer of a tea, we’re really often talking about the presser, whose function is basically that of a middleman – they collect maocha and then press them into cakes. Technically speaking, there isn’t a lot of skills involved, and the amount of involvement a presser makes in his or her cakes is entirely up to them. They can spend months living in Yunnan and hike four hours every day to go to the forest where the trees are and watch the farmers harvest, making sure everything is right. Or they can just stop by the side of the road, try two or three maocha from a farmer, and pick one they like and just press those without having actually any idea what’s in the bags. As you can imagine, the former type is rare, the latter is common.

So when we look at the market structure of puerh, there are actually two kinds of markets involved. The first is the market between the farmers and the pressers. The farmers don’t generally directly see the end consumers – they sell, primarily anyway, to the pressers. The presser then resells what s/he buys to the collector/consumer (via intermediaries, or not). Back then there was really only one kind of farmer – the smallholding farmer who has a plot of land that he controls, and who sold to whoever they wanted, usually for the best price they think they can get. The pressers, however, are much more varied, and ranged anything from Menghai factory to the individual tourist going in for a few tongs.

It is pretty obvious where the value added for the farmer was – s/he tended to the trees, harvested the leaves, and processed them to the point where it became maocha, ready to be pressed into cakes. Some did the pressing themselves with what they had, other sold their tea by the bag in loose form. The pressers’ value added, on the other hand, is much more varied. As I mentioned already, some really do provide a valuable service, while others are nothing more than people who got the goods from A to B, a typical middleman, with the added step of hiring someone to do the pressing and the transportation. There’s no real skill necessary for pressing – it could, but it need not involve any. The most skillful are the ones who can discern what’s good and bad tea, who took careful steps to ensure that their tea was exactly what they thought they were getting, who protected the process to make sure nothing went wrong, and who, in some cases, blended the tea and created new things from a collection of maocha. That’s what factories like Menghai make their money too – they have the know how to blend teas, and also the ability and skill to amass large quantities of tea so to achieve their blends’ unique tastes. Production of cooked puerh, of course, involved another set of additional skill and input, but we’ll ignore that topic for now.

One of the most interesting thing about this market dynamic is that the chief producers of the tea, namely the farmers, don’t really get a lot of direct feedback from the consumers, at least not in 2005/2006. All they saw were the prices that the pressers were offering, as well as, sometimes, specifications from the pressers. The farmers varied in their skill in processing, the tools they had at their disposal, and also their experience in handling tea. Some have been at it for decades. Others were relative newbies who, until the mid 2000s, were living off their family’s rubber trees. All of a sudden, the influx of demand for young, raw puerh outstripped supply greatly, so prices went through the roof, increasing more than tenfold within the space of two years. As farmers rushed to meet this demand, as you can imagine, a lot of things were done that were not necessarily good.

One of the things I remember the most about trying new cakes back in the day was that out of every three or four cakes, at least one was intensely smokey. They can smell and taste like someone just lit a fire under the cake and roasted it for hours. The smoke can be so intense that even after many infusions, you can still taste the smoke and not the tea. This was a really regular occurrence back then, and there were always issues surrounding whether or not these teas can indeed age into something decent. The belief is that over time, smoke will dissipate and what is underneath will shine through. The question, of course, is how, and how long.

I am reminded of this because I tried a sample today sent to me from Hster, of the 2004 Tailian Youle. She drew a cigarette on the label she provided me, because, well, the thing does taste like cigarette. You can’t tell by looking at the leaves though

The tea looks great on the surface, but when you brew it and sniff the cup, there’s an unmistakable smell of smoke. The taste confirms that. Ten cups later, smoke is still in your mouth.

It really struck me today when I drank this, because I haven’t had a smokey tea for a while, certainly not a new tea. It seems like the transmission mechanism that I talked about a little earlier does work, in a certain way – consumers don’t want smokey tea, and so over time, smokey teas get phased out. Obviously, farmers now also have better skills and more practice, and are oftentimes equipped with machines that they did not possess back in 2006, so that they can do things to the tea that wasn’t possible before. Chief among the reasons for smoke, at least from what I have seen, are either bad pan frying process so the smoke from the stove was getting in the way, or they used fire to dry leaves because the weather was too wet, causing it to be smokey. Whatever the reason, the technical issues that led to smokey teas are no longer present, or smokey teas are selected out because the market no longer wants any of them, so that these days, of the teas that make it to market, very few, if any, are smokey.

Smokey tastes do indeed fade, but the problem is they can take a long time. Hster’s cake has been in Bay Area storage since 06, I believe, and 6 years hasn’t really done much for the smokiness of the tea. I’d suspect another 20 years won’t do much either, maybe only dissipating it slowly. Is it worth the effort? Probably not. People have said that many of the older, classic recipes from the 80s or earlier were often somewhat smokey, but I think people no longer tolerate that. I can tell the tea underneath this Youle cake is pretty ok, but when there are better, non-smokey alternatives out there, it’s hard to work up enthusiasm for this tea. In more humid or wetter climes, the smoke might go away faster, but maybe not.