Will travel for tea

I went to see Aaron Fisher today again at Miaoli. I don’t think I’ll ever go to Miaoli if I didn’t know anybody there. It’s a small town halfway down to Taichung, and it doesn’t have a lot to offer. But hey, if there’s another tea head there, I’ll go.

Especially if said tea head brews up a nice roasted Taiwan oolong (sweet, mellow, nice aftertaste), followed by a late 70s/early 80s dry stored Xiaguan iron cake (it’s fun when the stuff still taste kinda young when it’s closing in on 30, with a mix of aged and young characteristics — proof that iron cakes can probably benefit from wetter storage), then on to the Blue Label (very nice), and then finishing with a 1930s Liu An (BBB, I see why you love this stuff). Thank you, Aaron. They were all great.

Meanwhile we talked about things tea related, and I also watched him cleaning an old pot he just got using some Japanese pot-cleaning stuff, which he gave me a few packs of to clean my pots. Time to experiment.

I didn’t sleep well last night, and so my tea endurance was a little lower than usual, but it was a good day drinking tea. He also sent me off with a bunch of samples — more on those later 🙂


Comments

Will travel for tea — 3 Comments

  1. Marshall- I have a pu-erh question. Is pu-erh really buried and if so what does buried really mean. I have read that pu-erh is made by laying the leaves out in a warehouse then sprayed with water and then turned every once in a while. Then some sites that sell pu-erh claim that pu-erh is buried but never go into detail. Getting information about pu-erh is difficult because you are not sure what to believe on the Internet. Thanks in advance.

  2. I think the wikipedia article on puerh is a good start to answer your question

    Only the “bamboo” puerh (i.e. tea stuffed in bamboo) should be stuck in the ground. Everything else… not a good idea.

    The “laying the leaves out in a warehouse then sprayed with water and then turned every once in a while” refers to the process of making cooked (shu) puerh.

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