Category Archives: Teas

Weird blends

Posted on by April 18, 2018
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When you’re here to eat dim sum, the first thing that happens is you sit down, and they ask you what tea you want. Usually, your choices are as follows: shoumei, shuixian, puerh, jasmine. Some places offer some low grade tieguanyin instead of shuixian, but those are your basic choices.

So I was with some friends and we went to this place we’ve never been. Instead of actually getting a choice, they just plopped down some jasmine for us – which was very unusual. I think it was because we were chatting in English before sitting down, so I guess the staff figured we didn’t speak Cantonese and wanted to avoid dealing with us.

So I asked for some puerh instead. They quickly swapped the teapots and gave us what looked like puerh. So far, so good. Except when I tried to drink it, it tasted really, really weird.

At first I thought it’s a bad tea – some restaurants use really cheap, bad tea to save on money (even though they charge you $2 USD per person for the tea). Then, after a couple sips, it really became obvious something was really wrong. We mostly avoided the tea from that point on, and near the end of the meal, I pulled out the leaves.

It’s pretty clear here that something weird is happening. Some of the leaves are the typical puerh leaves – dark, wiry, somewhat stiff. The rest however are something different. The green stuff – what was it? I took a look, and it seemed like the tea is some kind of really low grade tieguanyin or something similar.

The question is – why would anyone do that? I have two theories, but neither are very satisfying. The first is simple – they made a mistake. That seems highly unlikely, because one look at the leaves and you’ll know it’s off. Of course, maybe they mixed it by accident and simply don’t care – it’s possible.

The other is that this is some really misguided idea of blending the teas thinking that this is a good idea – that the tieguanyin will help raise the aroma of the tea, while the puerh gives it body and bass. Well…. that simply didn’t work in this case. It was really, really weird tasting.

Buy less, buy better

Posted on by March 1, 2018
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These days I’m not doing much buying – there’s just no good reason to. Part of it, of course, is the slow realization that I no longer need anything. There’s only so much tea one can consume – assuming 10g a day, you’re talking 3.6kg a year, which isn’t that much more than 1.5 tongs of tea, roughly. That’s 15 tongs for ten years, or 60 tongs for basically 40 years. You really don’t need that much.

Of course, this is coming from someone who already has a lifetime supply of tea, so I suppose it can come across as one of those posts where someone rich is telling others to live simply. However, looking back, I think there’s something to be said about buying less but buying better, for the simple reason that the crap, the stuff that isn’t very good, will never be revisited. If you’re buying and storing puerh, and are holding onto that cheap tong of whatever that you picked up hoping that it’ll turn into something better, chances are it’s not going to happen – it will stay terrible, and you’ll never drink it, and ten years from now you wonder why it’s still there because it’s still bad and you have other better teas to drink.

I know I’ve talked about hitting hard with a hammer, but there’s a big caveat with that – you only do that when you know something is good and something you’d want to drink. Having a whole bunch of stuff that you hope will turn into something you may want to drink years from now is a terrible proposition – and will usually end up with just wasted space. There are warehouses full of crap in places like Guangzhou. Those will eventually have to come to the market. The price for old but mediocre tea will never go up much, even if it’s old.

Getting rid of the tea also presents a problem – I have no idea what to do with the tea that I don’t really want. If it’s something I wouldn’t want to drink, chances are I wouldn’t want to sell it – because it feels wrong to sell off tea that I know is no good. Tea also costs money to ship, which is not great. What exactly does one do with unwanted tea? Compost? It’s a problem and there isn’t even really a good solution.

The same logic can apply to teaware, which, of course, I also happen to be sitting on a lot of. My normal rotation of yixing pots, for example, consists of only about half a dozen pots. The rest of them just sit there to look pretty. It’s fun collecting, and I enjoy every piece. However… there comes a point when you have too many. I probably long crossed that line, so these days, only stuff that is really special are worth collecting. Otherwise….. forget it.

So, when choosing something to buy, buy less, but buy better. Better, of course, is the hard part. But eventually that will pay off in the long term.

Tea service is hard

Posted on by December 31, 2017
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Restaurant tea service is often bad, I think mostly because it’s difficult to get right. Of all the things that a server needs to do, making tea to serve a customer is probably one of the most time consuming. You have to gather at least 3 pieces of wares, put leaves into the pot, add hot water, then bring it over and pour it out for the customer plus all that cream and sugar business. Compared to coffee, where you really only need one cup for the coffee and usually only a button press for the actual liquid, it’s a lot of work.

Moreover, there are other hidden problems in tea service. Like yesterday morning when I drank this cup – the tea was supposed to be English breakfast, but the problem is the little metal pot they used had been brewing quite a bit of peppermint tea, it seems – my English breakfast tasted like peppermint English breakfast, which was, well, kinda gross.

I’ve always bemoaned the poor state of affairs in most tea service at restaurants, but as I have family in the F&B business, I have also come to appreciate exactly how much trouble it is to offer good tea in a restaurant setting. You can’t charge too much (certainly not more than a cup of specialized coffee) and you have to try to make it quick – all the while trying to offer something serviceable, and most of your clientele don’t really care. There’s a good reason why so much tea service is so mediocre. Nobody is really willing to pay for the good stuff.

Objectively good tea

Posted on by December 12, 2017
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A friend of mine had a grandma who loved drinking wine. However, she didn’t drink wine the normal way. She had nice red wines with ice. Yes, literal ice cubes inside the glass. That’s how she liked her wine, even if it’s some nice vintage first growth Bordeaux. You can imagine the horror, of course, of those serving the wine, but when an old lady wanted her wine that way and doesn’t give a damn about what you think (and she’s paying)… well, you give it to her that way.

I think in general we can agree that this is probably a sub-optimal way of serving wine. Nobody worth their salt in the wine industry would tell you to serve wines with ice cubes, unless it’s the crappiest box wines that are basically glorified fruit juice with alcohol. You also aren’t likely to go around asking for wines like that – because you know this would sound silly. Most of us, whether you think it or not, care at least somewhat about what other people around you think – and if you ask for wines with ice cubes when it comes to fine wines, it can make you look rather silly.

I am writing about this because a somewhat recent discussion in a facebook tea group talked about brewing oolongs with cooler water. My general stance on this is quite simple – brewing oolongs with water that isn’t very close to boiling is a waste of tea – sort of like having wine with ice cubes that end up diluting the wine. It doesn’t bring out the best in the tea, especially among higher end teas. If you’re paying good money for the leaves, then brewing the leaves with, say, 85C water, you’re basically throwing money away.

The argument I hear sometimes is that brewing at lower temperatures would help alleviate problems – bitterness, sourness, astringency, etc. Yes, that’s true, brewing at lower temperatures does reduce those things, but it also reduces the amount of flavour you’re getting out of the tea. Especially in the case of the more tightly rolled oolongs these days, if you use water that isn’t boiling it takes 2-3 infusions to even get the leaves to open up. Everything is on a reduced extraction schedule. You end up prolonging infusions or you end up with a weaker, flatter, less interesting brew. It’s like putting ice cubes in wine.

This is not to say you can’t have it that way – sure, if you really prefer it that way, go for it. It’s your money and your tea, after all, so drink however you’d like. That isn’t to say there is no absolute best way to brew it, and no objective way to judge a tea. The thing is, if you are skillful in brewing, none of those problems – bitterness, sourness, astringency – are actually problems. You can manage them away with the right ratio of leaves to water, with the right time for infusions, and having an instinct to switch it up as you go along depending on how the last cup went. You, as the person brewing the tea, are in full control. Using cooler water would help avoid you running into problems, but it also handicaps you in the maximum amount you can get out of the leaves – so it cuts both ways.  The real way to avoid them is to “git gud” – improve your skills and do it so you don’t run into problems with bitterness or unpleasant tastes, instead of handicapping the tea with warm water.

This also brings me to another factor that is rarely mentioned in online English language discussion on tea drinking – what you’re looking for is different. To many Chinese anyway, drinking a tea is not just about the flavour in your mouth the moment you swallow. How you judge a tea is as much about the tea’s lasting fragrance, instead of the ephemeral and momentary floral effervescence  that you get in your mouth. When I drink tea at the office, I particularly enjoy the fact that, half an hour after my last cup as I’m driving home from work, I can still taste the cup of tea I just had – its aftertaste glows in my mouth. With poor quality tea or weakly brewed tea, you can’t get that. Yes, the moment you get with a nice floral taste might be somewhat enjoyable, but the real difference marker between a good and a great tea is how long it stays with you. That sort of effect and experience you can only get if you brew your tea somewhat strong. It is only then that  you can relish it.

This is also why competition or commercial grading of tea happen in standard brews with boiling water – because once you’ve had enough teas, you quickly know what’s better, and what’s not. One of the key markers is how much stuff there is for the tea to give up – the more it has and the deeper the taste, the better the tea is. If you try a sip of the competition-brewed tea, they’re all really bitter, kinda nasty, and not very pleasant, but the good ones will show you a kinder, gentler side that will stay with you for a long time, whereas a bad tea is just bitter and thin. Taste matters on an individual level – some people will always prefer X over Y, even if by objective measures Y is better than X (the analogy I gave in the facebook thread was that some people will always like Big Mac over a nicely made gourmet burger with great ingredients). Just because some people are contrary doesn’t exclude the possibility that there’s an objective way to measure something we consume.

Bottled teas

Posted on by November 14, 2017
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In the years I’ve been drinking tea, every so often, usually on the road, I would resort to some kind of bottled tea for a quick caffeine fix when it’s not practical to do anything else. One of these occasions is when going to some library or another – like during my recent trip to the National Diet Library in Tokyo. There’s basically nothing around there, so your food and drink needs are all served by the canteen on the top floor of the library. There’s also a little grocery store that sells drinks. Since drinking hot tea is rather impractical there, bottled it has to be.

When I go to these places, I normally buy some kind of oolong tea – it’s more palatable than bottled green tea, which are invariably some kind of nasty. In Japan, bottled teas are by and large not sugared, whereas even here in Hong Kong sugared variety is more common, leading to a really gross mix. So, non-sugared oolong tea is what I normally end up with, and they are generally really heavily roasted tasting things. Serviceable, nothing more.

Except this time, I saw something new – all the bottled oolong teas are now “made in the country” as in made in Japan. Whereas previously they were usually from China, this is I think the first time I’ve seen a Japan made bottled oolong tea. And it shows – the taste is different. I’m sure they try their hardest to make it pretty much exactly the same, but it’s not. You can taste a bit of that Japanese tea in the taste.

The marketing is also interesting – they’re saying they brought over the technique for making oolong in China, but also keeps it fresher and better because it’s made in the country. Some of the tea is grown in Yakushima – an island south of Kyushu. It’ll be interesting to see what else is made on Yakushima. Does that mean that we will start seeing oolongs more from Japan – not just in bottled form, but for real? Currently I only know of one farm that seems to consistently push out oolong teas in Japan, located in Miyazaki. They’re decent, although nothing compared with Taiwan. I’m curious to see what will appear.

The fun thing, of course, is that these producers – the major beverage manufacturers like Kirin, Sapporo, Coca-Cola, etc – always try to come up with new products every so often. Every spring there’s going to be a bunch of expensive shincha, taking advantage of the craze with new tea every season. And with these oolong teas there’s always new varieties that they try to push, like this one.

Gongfu is not always better

Posted on by July 16, 2017
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Gongfu brewing is quite versatile – you can control all the variables, including the amount of tea, the amount of water, the timing of the infusions, etc. You can adjust infusions as you go to try to get the best cup of tea from the leaves. However, it is not the only way to brew, nor is it always the best suited for whatever tea you drink.

These days I use a small pot to brew tea at work, with an electric kettle that has served me quite well. I mix waters so the tea is not suffering from the ultra-filtered water we use at work. It works reasonable well. At home, with kids, it’s difficult to do any kind of gongfu brewing. Instead, I grandpa everything. This may come as a surprise to some, but for some teas, grandpa-ing the tea actually produces better results.

I’ve talked about this briefly before. The thing you have to remember is when you brew teas in vastly different ways, the tea itself changes character in really obvious metrics. A tea you think you’re familiar with can appear wholly unrecognizable. The most obvious for these is aged oolongs. You might think that oolongs are best brewed in gongfu style. This may seem especially odd for aged oolong, which can be a bit sour. Wouldn’t grandpa-ing the tea make it even more sour?

Funny enough, the answer to that question is usually no. In fact, I’ve found over many years of drinking this stuff in various ways that grandpa-ing is often the best way to drink aged oolongs – even better than drinking in a small pot. If you gongfu an aged oolong, what often happens is the tea can be a bit thin, and a bit sour. There’s not a lot to recommend the tea. The same tea, however, throw into a big mug and just stewed for minutes before you even attempt your first sip, can be fragrant, full bodied, and quite pleasant. The acidity is now enhancing the drink, instead of making it worse – in the same way that acidity in a wine can make it a better experience. There are aged oolongs I’ve had that taste sharp and kinda nasty when gongfu brewing, but are an absolute delight when drunk grandpa style. I haven’t given up drinking aged oolongs gongfu style completely yet, because some teas do work better for that, but in general, I’d say it’s at best a tossup.

Even for semi-aged puerh, I think one should at least try drinking them grandpa style, or at the very least using a much lower tea to water ratio but with longer steep times. The result is usually a richer taste – I have some teas that appear thicker, and more fragrant, when I grandpa them. In gongfu style, they’re instead a bit weak and not terribly interesting.

I think what’s going on is that for some teas, the amount of time you need for whatever it is in the leaves to be pulled out of the water varies for different types of whatever proteins it is that is giving you that particular flavour. If you do short and fast steeps, as is pretty normal in a gongfu style brew, then they all come in succession – with none of the cups being particularly satisfying. Instead, when you steep them long and slow in a big mug and then drunk together, the result is far more interesting, and the individual elements – such as the sourness – blend into the tea in a way that is not obtrusive. As James said recently, drink with an open mind and don’t get stuck in the same routine. The results can be surprising.

Caffeine detox

Posted on by May 13, 2017
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Once in a while, I’ll go through what is essentially a caffeine detox, or really, just a period of drinking less tea. What I notice is that consumption of tea over time trends up. This also means that I generally consume more and more tea over time. It’s sort of natural – you fill up the pot, and before you close it and start the process of brewing, you add a little more. This “little more” gets normalized and next time you add a little more again… and it goes up.

I’m fairly disciplined when it comes to personal tea consumption. Unless I’m drinking with people, which is rare these days, I usually just drink one tea a day – which means that I only drink one session of tea a day. Now, I will re-brew this tea many times over, so in effect I’m extracting all the caffeine there is out of them, usually, but it’s still just one tea a day. I think among my readers many are multi-session-per-day type. That’s not me.

Still, drinking a lot of tea has its effects on the body. There’s a balance to everything and it’s probably not a good idea to consume too much of anything, so after a while of drinking a lot of tea, I often will consciously go through a period of lower consumption to re-adjust myself to a lower caffeine intake. I find this is good – good for my palate, and good for my body. Caffeine overdose  is a very uncomfortable thing. While I haven’t gotten there in many years, it’s still something I want to avoid. There are also times where I’m not exactly in OD territory, but I can feel my heart pumping faster and my body reacting to a bit too much caffeine. That’s usually a sign I need to tone it down if it happens too often.

Some people I know quit cold turkey trying to re-adjust to lower caffeine. I find that painful – literally, because you get massive headaches, but also not having any tea makes me really cranky because, let’s face it, it’s an addictive drug. So, instead, I usually opt for aged oolongs – the tea that is clearly the lowest in caffeine among my regular rotation of stuff. I also very consciously measure out the amount of leaves I use and make sure I’m not putting in too much tea leaves.

The end result is usually pretty immediate and obvious – I get a bit sleepy earlier in the day, I don’t get jittery, and also I have a little bit of craving sometimes for more tea, which I have to resist. There’s always that temptation to drink more tea – which must be resisted. Which is another reason why aged oolong is great – a good aged oolong will keep giving if you keep rebrewing grandpa style, without really much in the way of additional caffeine. It’s the perfect tea for this sort of thing.

I usually do this for a couple weeks – at which point tea consumption will stay low for much longer but it’s no longer such an obvious thing to fight. Then, well, the cycle begins anew….

Life and death of a tree

Posted on by July 25, 2017
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This is a picture from my friend L, who is visiting Yiwu again this year. He’s been going for some years now, the first visit of his from 2007. He said when he first went to Yiwu, this tree was supposed to be 600 years old. It was just growing in the wild, one of the older trees, but certainly nothing too special. A few years later, in 2012 when he visited this spot again, the tree was now 1400 years old, not 600. By then, it had been “protected” with this metal cage you see surrounding it, and also some concrete poured around it to help protect it from, presumably, falling off the slope or something. Fast forward a few more years to today – as you can see in the picture, the tree is either dead or about to die, with no leaves and no real sign of life. It’s not the first tree like this and won’t be the last. Nannuo mountain had a similar, much bigger (physically) tree that was also “protected” and died in the process.

But fear not – there’s already a newly crowned “1000 years old” tree at the front of the village with a sign hanging from the tree proclaiming so. Tourists who are entering the region need not worry – they will still be able to see 1000 years old tree and buy magical leaves from them!

Now, aside from the utter absurdity of the story and the sadness of it all, I think it’s safe to say that those of us who have watched the puerh market for a decade or more know this sort of thing has been going on for some time now. The ever-increasing age of certain trees is not surprising – it’s been that way since at least 2005, when people first started getting crazy about older trees. Prices for the leaves have never really fallen since then, and now ever-fancier things are happening, with single tree cakes being pressed, etc. Just look at this tree though – how much tea do you think it can realistically produce? It’s no taller than a person and half. Even if you chop down the entire tree and took down all the leaves when it was in full bloom, chances are it’s no more than a couple kilos when fried and dried.

That brings us to a more salient point – this area of China has never, ever been rich. For pretty much its entire history, human beings living in these mountains have lived a subsistence lifestyle – they produce enough to sustain their life, but not much more. When tea traders first visited these areas in the early 2000s, conditions were primitive. Huts were shabby, sanitation basic, food, while they exist, were not exactly free flowing. In earlier decades many farmers actually chopped down their tea trees to plant rubber, because rubber trees offered a more steady income. Old tree tea was cheaper – they were considered less good back then, and more troublesome to harvest. Prices only really reversed starting somewhere in 2003, and hasn’t looked back since.

So in the face of this sudden rush of fortune, it is not a surprise that farmers in this area would want to exploit it to the full. This is, after all, their one chance of getting comfortable, even rich if you were one of those lucky ones to live in a famous village like Banzhang. You can finally make some decent money, send your kids to school comfortably, buy some creature comfort, build a new, better house, get a motorcycle or even a pickup truck. You can have some money in the bank, and enjoy life a little more. If the cost of all that is, say, the over-harvesting of some trees in the slopes above your house…. that’s ok, no? These trees finally will pull them out of poverty, and with an endless supply of newcomers who don’t know that much about tea, business is good.

In the last few years as tea-tourism has increased exponentially (I read one account that said this year 500,000 people are visiting the tea mountains during harvest season) there is an increasing number of people who really have no business going to the mountains in there, buying tea. If you are a rich, city professional interested in tea, and are spending a couple weeks in Yiwu looking at things, well, you would want some of your own tea, no? Here, here’s some tea from my 800 years old tea tree. That bag there? It’s the 600 years old one. If you are visiting only that one time – you’ll want to get your hands on some of these things. What’s a few thousand RMB for half a kilo of tea? It’s the memory that counts, and you can press it into a cake or a couple cakes and store it forever, knowing that you personally went up to the mountain to press these unique, old, single-tree cakes.

At that point, does it actually matter what trees these leaves are from? These guys are just buying tour souvenirs. It can be trash tea and it won’t matter. And a lot of it is indeed trash tea sold to people who really don’t know what they’re doing when buying maocha. When you compare a few bags of tea, one of them will always be better than the others. That doesn’t mean the bag is good, unless you really know what you’re doing. Most people have never really tried really fresh maocha enough to know the difference.

Eager customers from faraway places who don’t get to go to Yunnan easily are also lured in by the same promise. Like this tree that magically went from 600 years to 1400 years old – outlandish claims exist, even among vendors whose primary customer are in Western countries – and people buy them hoping that they, too, can experience these amazing teas. Let it sink in for a moment how old those trees are really, and think about how likely it is that these claims have any semblance of truth. Meanwhile, spare a thought for this tree that perished in the process.

What’s a good tea?

Posted on by March 31, 2017
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First, an important but unrelated point – as we move our discussions and conversations onto various social media platforms, those discussions are lost to those who are not privy to these conversations. Even if you are a member of those groups, or friends with those people, if the algorithm decides not to show you the conversation, and if nobody told you about it, you’ll never find it, basically. So, although these platforms can be great for connecting people, the memories are all fleeting, with no permanence to speak of. The author of the original post can decide to delete the post, and everything is gone. If you don’t have a direct link, even if you scroll through the timeline of whoever or whichever group it belongs to, you might not be able to find it. Search is useless. So, any sort of wisdom, knowledge, or ideas that were shared are not open to all. That’s a problem.

The reason I’m saying this is because there’s a recent discussion in the facebook group Puerh Tea Club about “how you know what is good“. The question is one that plagues not just tea drinkers, but aficionados of all kinds – how do you know what you have/see/drink/smoke/eat is good or not?

The answers to this question run in a few different directions. One is the simplest, but perhaps least useful – whatever you prefer is the best. To this, our dear friend Su countered that she knows someone who’s been drinking the same type of teabag for 50 years – he likes it, but does it make the teabag good? Objectively, I think most of us will say no. So clearly, the answer has to be more than that.

Then you can get all scientific – some kind of complicated checklist of aroma, mouthfeel, etc etc. – you see this sort of thing for wine tastings a lot. I’ve been to some of these things before, and frankly, it gets very silly. Someone drinks a bit of whatever it is, then rattles off “24/25 for taste, 23/25 for aroma….” it’s meaningless. For one, there’s an unspoken rule, it seems, that no score for anything drinkable should ever be lower than maybe 85. So you’re really working with a 15 point scale, not a 100 point scale. When almost everything is in the upper 80s or lower 90s, what does giving something a 65 actually mean? It just means it’s not drinkable. Why not have a scale that makes more sense? Also, are taste and aroma really equal? These sort of scoring metric often make them out to be so, but in reality, I think a lot of us put more emphasis on how a tea tastes and feels, rather than on how it smells. In the case of tea, it’s further complicated by the person preparing the brew – the same tea, in two different hands, can taste very different. Someone who doesn’t know how to handle a tea can completely botch it. If it scored a 65/100, who’s to say it’s not the brewer’s fault?

Which doesn’t leave us with a lot of options – at the end of the day, there isn’t much you can do if you’re a drinker on your own, without any real life tea friends to turn to. The answer to the question, I think, rests in 1) getting enough experience and 2) understanding what you’re trying to evaluate.

Getting enough experience is probably the more difficult of these two. I’ve said before that one should drink widely – different kinds of teas, from different vendors, at all price points and of different geographical sources. Getting stuck with one or two vendors is a terrible trap to be in, because vendors, especially for something like tea, are usually limited to a small number of suppliers. It’s not like wine where you can just order a few cases here, a few cases there, with provenance clearly traced and knowing you won’t get fake or adulterated goods. For tea, it’s more complicated than that. When you are talking about aged puerh, it gets even more complicated, as you have to factor in the risks of fakes, the quality of the storage, the price that their customers are willing to pay for the tea (not high enough, usually, outside of Asia). After those limiting factors, the vendors then select what they could offer, and will try to sell those. So even if you want to sample widely, due to these reasons and other logistical problems, vendors will have their own preferences and make choices based on those. Therefore, any vendor is really only offering a small slice of what’s possible out there. That’s why patronizing different vendors is important.

Even when you do buy lots of teas from different people, or get them through sample swaps, or whatever…. then what? I think the first thing you could do is to brew them in a way that is easily controllable. Buy a few sets of these cupping sets, for example, and start cupping your own tea. Start by doing some simple tests – use black tea, one from say a cheap teabag, one from a mainstream supermarket loose leaf brand, one from a supposedly higher grade source, and compare directly against each other. How are they different? What are the things that distinguish them? How is their durability and rebrewability? We are talking five minute brews here of 3.5 or 4g each, or some similar parameters. Make it precise. Practice it, and get used to cupping. Smell them, taste them, re-do it a few days later. Drink it hot, then wait for them all to cool and try it again. Then try it with different kinds of teas – oolongs, greens, etc. They’re all going to taste virtually undrinkable the first time you try cupping, but you’ll get used to it and soon you’ll start to figure out ways to understand what you’re dealing with – and why some teas cost more.

This way, you at least eliminate the biggest variable in changing how a tea taste – your brewing. By controlling for everything through the same process, it’s tea against tea (using the same water) and not influenced by anything else. Better yet, have someone else set it up for you so you don’t know what you’re dealing with, to avoid any preconceived notion. This is probably more work than most people are willing to put in, but I think it’s the way to go if one were to really try to gain experience. Then apply whatever it is you’ve learned from cupping to your daily drinking. How are these things reflected in the tea when brewed normally?

What to look for then? Well, the answer is pretty simple – stronger is better than weaker, more aromatic is better than less, smoother is better than rougher, longer lasting is better than not. However, there’s a balance issue here. Some teas are really aromatic, but rather thin and don’t rebrew well – a lot of green teas are like that. Among green teas, that’s fine. However, for a puerh, that’s no good, because a thin but aromatic tea will age poorly – aromatics go away over time.

So, depending on the tea, what you might want out of the tea maybe a bit different. This is really the answer to the second question – what are you looking for? For most teas, immediately consumption is the answer, so the tea that really has the best mouthfeel, taste, and aroma is going to be the winner. What’s best? Judge by cupping. Two teas that have similar levels of strength but different types of aroma – that’s a matter of taste. However, usually one is going to be better than another. There’s just no way around it.

For teas that you intend to keep for aging, however, the situation becomes a little more complicated. In this case, I’d prioritize strength and rebrewability over other factors. Aroma, as I mentioned many times before, changes and fades. If you like a newly made puerh because it’s really fragrant – drink it up fast, because if you store it it’s not going to keep that aroma for that long. Also, if a tea is really one note, aging might not be the best for its future – it can get very boring after aging. I know it’s not fashionable these days, but try some proper Dayi 7542 when they’re young. It gives you a good idea of what an ageable tea tastes like. Even those are changing a bit, but more or less they have stayed the same over the years. It’s at least a good benchmark to compare against in terms of strength. A tea that is weaker than a 7542…. I’d be careful buying those for aging.

Notice I haven’t said anything about cost here. Let’s just say this here: good tea is rarely cheap, but expensive tea doesn’t mean it’s good. Also, western-facing vendors are not offering the full range of what’s out there, because there’s not enough of a market for the real top flight stuff, despite what is sometimes marketed as such. At the same time, coming to Asia to buy directly is a recipe for disaster if you don’t really know what you’re dealing with.

My tea got wet

Posted on by July 25, 2017
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Well… that’s sort of the idea, isn’t it, getting your tea leaves wet? In case you can’t tell what’s going on – on a recent trip, I took some tea with me to drink, since I don’t like drinking whatever the place I’m staying at might provide – it’s too much of a lottery unless I’m visiting Taiwan. So, one day we went outside, and when I came back, I met the cleaning lady still working. A short while later, right after she had left, I discovered that my bag of tea was gone. So…. long story short, we fished it out of the garbage, and she claimed that the bag – what you see above – was already that way when she came so she threw it into the trash. Now, I don’t think anyone in my family is insane enough to throw some wet, spent leaves into a bag of dry tea leaves, and I’m pretty damn sure my kids aren’t old enough to learn how to clean up yet, not this way anyway, with a stray tissue to boot. Needless to say, this cake looked nasty, wet all over, and looked like a bit of a lost cause.

Except, it’s not, because of the magic of puerh. Your tea got wet? What to do? Well, you can dry it.

I scraped off the leaves that got wet, and the rest of the cake, since it’s the center of it anyway, the leaves are pretty dry. Some are still a bit damp, but nothing that indoor heating on a cold day can’t fix. A few hours later, everything is dry to the bone again. I brewed some tea up the next day – no problem. All good as new.

You can’t do this with loose leaf tea. If this were a bag of oolong, for example, the whole bag would’ve been toast. However, because this is a solidly compressed cake, and because the bag wasn’t doused in liquid, other than the surface layer of leaves not much else got wet. In fact, once I scraped off the wet leaves the rest already felt pretty dry to my touch. Leaving it out overnight merely made certain that everything got dry – it probably wasn’t strictly necessary. This illustrates two things: 1) puerh is pretty resistant to moisture and dampness, and it takes a lot to get a cake thoroughly wet, and 2) don’t panic when accidents happen. It’s just tea.