Tag Archives: Chinese oolong

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.

Nowhere to buy tea

Posted on by January 19, 2016
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A few days ago a group of Korean students came as a delegation, and during lunch we somehow got on the topic of tea, and specifically, where one could buy some Chinese black tea in Hong Kong. Funny enough, after thinking about it a little, my answer was basically – nowhere.

It’s of course not really true that there was nowhere to go. You have your choice from supermarket tea to specialty food stores to specialized tea shops, but a place that I can truly recommend for good, reasonably priced, Chinese black tea? It doesn’t really exist.

That in and of itself is sort of odd – after all, Hong Kong is big on tea drinking. However, people here don’t drink much Chinese black tea. When drinking black tea (hongcha) they generally prefer “western” teas – usually from the Indian subcontinent, but often probably mixed in with stuff from Africa or elsewhere. They are drunk in more formal settings, such as afternoon tea service at cafes and hotels, or they are drunk in the Hong Kong style mixed drinks – in which case the teas are blends created expressly for the purpose, and are usually devoid of origin. They also come in containers meant for food service, like these guys. I doubt anyone wants 2 packs of 5lb teas for home use.

So when you want to buy loose leaf black tea, other than the usual suspects at the supermarkets, you have your choice of overpriced foreign vendors and overpriced local vendors. Buying keemun from, say, Whittard of Chelsea, seems exceedingly silly when you’re in Hong Kong. Local stores either don’t stock very high grade black teas, because there’s no real market for it, or they stock reasonable quality ones but then charge you through the roof for it. Also, Hong Kong tea stores are not great for packaging. It’s fine when you want it for yourself, but if you were going to gift it, it’s not so good.

Similar dynamics are at play when looking for tea elsewhere in greater China as well. When you’re in Taiwan and you want green tea, you either buy Japanese green tea or you go home. Chinese greens in Taiwan, from what I’ve seen anyway, are in pretty much the same position as black teas in Hong Kong – you can either get really low grade stuff or you can be prepared to be charged through the roof for teas that are often not that great anyway. Local taste is not in it, so there’s no real market demand. You can say the same for puerh in Shanghai, for much the same reason – much of the puerh I’ve seen there is not great, or too expensive. I’m sure there are more private vendors in Shanghai who deal in this stuff, but as a visitor looking for stores, it’s terrible.

In the end, I took the students to a local tea shop that I like and they were quite happy to buy some white tea and some tieguanyin instead. Everyone went home happy.

Traditional tieguanyin

Posted on by December 3, 2015
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I remember when I first started drinking tea seriously about twenty years ago, tieguanyin was really wonderful. They were tasty – really good stuff. I’m sure people still older will tell me that I know nothing of even better tea from earlier times, but I still remember that in the 90s it was entirely normal to get tieguanyin with real red borders on the leaf, with a green center, and a lovely fragrance and especially aftertaste that is only there when you try tieguanyin and nothing else. The tea has a reason to be famous, after all.

Then something happened, and all of the tea on the market became these really horrible nuclear green stuff that taste like they were glorified perfume in a leaf with no depth. This is now the main trend of tieguanyin – really green, but lacking body and having little rebrew value. The teas don’t have that deep aftertaste that made tieguanyin great. You no longer see leaves that have a red border – in fact, when you look at unrolled leaves, you rarely see any kind of evidence of oxidation at all. The leaves also look like they were mutilated by some sadistic tea-abuser. The edges are jagged – broken, really, and not in the normal way. I’ve heard stories about how they do it partly to remove the redness, because if they keep any of the edge the tea will brew a little redder and that will lower the value of the tea in the market. I don’t know if there’s any truth to that, but it’s pretty clear that any sign of oxidation, well, it’s gone. They are expensive too, even though the quality, at least in my eyes have worsened, and I know I’m not alone in holding this opinion.

In the last couple years though I’m starting to see some encouraging signs that people are once again taking seriously the idea that an oolong should at least be somewhat oxidized, and maybe even roasted too. I have begun seeing producers who try to make tieguanyin in more traditional method, with a taste that is a bit closer to (but still not quite) what I have come to like in the past. This is a move in the right direction, and I hope the taste for more traditional style tieguanyin will make a comeback, which can only be a good thing. In the meantime though, Wuyi tea is increasingly green. You win some, you lose some I guess?

Early, early spring tea

Posted on by September 24, 2017
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We have all heard of Mingqian longjing, longjing tea that is harvested prior to the Qingming festival. This is supposed to be the pinnacle of green teas, because they consist of the most tender shoots of the tea plant. Of course, in warmer places plants develop shoots earlier. A couple friends of mine who own a teashop here in Hong Kong have recently visited the Chaozhou area to look at the farms there, and to try to find good dancong that are strong and roasted – older style tea, basically.

They were shocked to find the leaves from above – these were leaves they picked from the tea plants they found in Chaozhou area, except they were there in late February to early, early March. Even in the south where it’s a bit warmer, it’s not that warm – normal tea plants in this area shouldn’t really be budding until mid to late March. Yet, here we are, with the tea farmers already beginning to harvest shoots and even leaves in late February. There were already teas that were made, getting ready for the spring season.

This came as a bit of a shock to them, because only a couple hours north by car in my friend’s hometown near Anxi, Fujian, they were nowhere close to harvesting yet. After some inquiries, they found that farmers in the Chaozhou region use some sort of growth boosters. They’re not quite sure what it is, but regardless, they fear the worst. It’s hard not to, given that this is China – food safety, as you may know, is a little bit of a problem there, what with fake milk powder, exploding watermelons, contaminated Chicken McNuggets, even fake table salt. Confidence in the system is, shall we say, low. So when something extraordinary like this happens, it rings all kinds of alarm bells.

While I understand that Gebbrelic Acid is used in other places as well as growth promoters for tea, I’m not sure if this is what’s used – in fact, nobody is, because the farmers themselves are not sure. Gebbrelic Acid is supposed to be safe, but we have no idea if that’s all that’s been pumped into the plants. The farmers buy branded agrochemicals from sales people, and use it on the tea, but usually they don’t know what chemicals are actually being sprayed. The result, at least for dancong producing regions, is what you see above – really fast growing leaves that are basically a month ahead of schedule. As we know, for things like tea, yield generally has an inverse relationship to quality – the more leaves you produce from the same amount of land and tea plants, the worse the tea itself is going to be. It’s the same idea in wine, where production volume is controlled for many appellations precisely because too high a production value will degrade quality. If you want to protect a brand, you don’t do that.

My friends are sufficiently worried that they didn’t buy any tea other than samples. They also said that many farmers from the area rinse their tea twice before brewing, a relatively unusual practice for oolongs, because they are also worried about pesticides residue and things like that. This is not the first time I’ve heard worries about dancong specifically – a few friends from Taiwan with good contacts in the mainland have also told me that I should try to avoid dancong in general, because they’re pumped full of chemicals you probably don’t want to ingest. Funny too, because although I usually don’t drink dancong at all, recently I bought a couple boxes, one of which is really quite good. Your run of the mill dancong, however, is usually quite difficult to brew and is thin on the mouth while having nice fragrance. It was never the best tea, and this is just one more reason to not drink it.

Of course, this isn’t a problem that’s limited to dancong – teas from China in general are often of suspicious quality. The list of worries is long. You can worry about things like pesticides and pollution. You can worry about the tea being fake. You can worry about bait and switch when buying. Unfortunately, the business climate in China is such that one can never be sure of what one’s buying. That’s why buying from Taobao, for example, is such a lottery – what you see and what you end up getting might not be quite the same. When buying loose leaf tea, it’s standard practice to want tea from the same bag that you sampled. When pressing cakes in Yunnan, you never let the tea out of your sight, and most certainly not let anyone do the pressing for you without being there yourself – this includes guarding the bags of tea when you sleep. Trust, unfortunately, is hard to come by, and there are too many cases of fraud of one sort or another to not be cynical when buying tea in China. It’s a sobering thought.

Gift boxes

Posted on by September 24, 2017
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My parents get gifted tea from time to time. Generally, if you’re Chinese, you probably receive gift teas faster than you can drink them. Over the past decade, the packaging for these teas have gotten more, and more, and more ridiculous. Here’s an example we recently got:

Now, a big box is pretty much de rigueur these days for gift tea. The box, it seems, must not be any smaller than about one foot by about a foot and half. Otherwise, it’s not a real gift. Now, the really fancy ones, like this, comes in a sleeve, so…

Yeah, this is the actual box. What does that say? Why does it say Diamond sutra, instead of tea? Well, this is a Buddhism inspired tea, apparently, and the tea itself is some foshou (Buddha’s hand), a varietal. It’s from Fujian, and made as an oolong. The whole connection is explained once you open the box.

So there’s this sutra, literally, in the box in the form of a little booklet (note the nice touch of printing it on paper on what looks like a scroll). Then there’s that white piece of paper that explains everything

I won’t bore you with the details, but the fun part is – they claim that among teas made in Fujian, there are the “Three Saints in the Clouds”, which are, in order, Gold Foshou (jinfoshou) , Silver Shuixian (yinshuixian), and Iron Guanyin (tieguanyin). Note how tieguanyin, generally seen as the best of the bunch among southern Fujian teas, is relegated to third place – if gold foshou comes before it, it must be better, no? Oh, and that sutra – it’s there so you can read the sutra while you drink tea, because foshou (because of its supposed Buddhist connection in origin, etc) is particularly suited to Buddhists for meditation and what not. Needless to say, it’s all humdrum marketing speak.

Note how the actual amount of tea takes up less than half of the space of the box – the rest is actually just wasteful styrofoam. There are 20 bags here, each containing 7g of tea – so basically about 140g of tea.

Now for the actual tea:

Honestly – looks worse in person than on picture. It’s a mess – most of it is broken bits, and the leaves that are intact are a mixed bag, including leaves that are obviously “yellow leaves”. Compared it with another gift tea we received a while ago that I talked about – a supposed dahongpao.

While I usually hesitate to judge teas by the way the leaves look, in this case, I have to say it’s pretty obvious something is not quite right with the foshou. Yes, this bag is 10g instead of 7 – one reason I dislike these pre-packaged bags of tea is that they limit you to whatever pre-set amount of tea is in the bags.

The foshou tasted acceptable on first sipping, but can’t do three infusions without starting to taste like water. I guess if the drinker is just sipping it grandpa style, it’s all right. Otherwise, it’s crap.

It’s really an unfortunate side effect of the gift culture in China that these giant boxes are so common. Aside from the need to dream up new marketing speak for them, they are also incredibly wasteful. The teas don’t have to match, at all, what’s on the box. Without opening the tea it’s impossible to tell whether it’s any good or not. I just wish they were more sensible – a nicely designed tin can, with a bag inside, would be infinitely better than these packaging. Oh, one can hope, I suppose.

Taobao lottery: Baxian special grade dahongpao

Posted on by October 17, 2012
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With my new magic card, I think I need to start a new running series called “Taobao lottery” where I chronicle my misadventures in buying tea blind, online.

A recent purchase, in collaboration with Brandon, is a bunch of yancha.

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I’ve actually never bought any tea that isn’t puerh on Taobao. There are, as of right now, over 800k listings in tea, with about 175k listings in oolongs, 85k listings in green tea, 64k listings in black tea, 125k in flower teas (jasmine, chrysanthemum, etc), 205k in puerh, 24k in Fu bricks and other heicha, 8k in white tea, and 1294 listings in yellow tea. The rest are random fruit, herbals, etc. In other words, there are a lot of teas on Taobao.

The problem with all this selection is that it is virtually impossible to know whether what you’re getting is great or crap. Tea is impossible to shop for visually – a great looking tea can turn out to be crap, whereas the most ugly tea can sometimes be great. Without trying it, buying blind is highly risky.

This means that the wisest course is 1) buy samples, if they exist, and 2) buy cheap stuff that you won’t regret. With this purchase of yancha, the cheap route seems to make the most sense. I browsed a bunch of yancha shops on Taobao, and settled on this one called Baxian (eight immortals) mostly because they are relatively cheap, and have a high number of good reviews.

Cheap it was too – with three 250g bags of dahongpao, shuixian, and rougui (one each) the total cost only came to about $50 USD, plus a free bag of black tieguanyin (more on that another day). So this is all for about 850g, or almost two pounds of tea. It’s really a pretty cheap affair, when considering how much yancha costs online, for example, or even in Hong Kong.

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So far I’ve only had the dahongpao, and the results are encouraging. It’s what I would call a medium roast – the tea has the distinct smell of charcoal roasted oolong, with a solid mouthfeel and a nice cooling effect, with plenty of the “rock aftertaste”. It’s way better, for example, than the Sea Dyke dahongpao that I sometimes quaff at work, grandpa style. It’s also probably better than most yancha that can be easily purchased online. This does make me want to see if I can buy other things on Taobao that might turn out to be quite ok though, for prices that are really pretty low. For those of you who are adventurous enough to shop on Taobao, throwing in a small order or two of non-puerh might not be a bad way to experiment.

Taiwan in Yunnan

Posted on by June 27, 2012
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Someone recently gave me this box, containing 5 packs of 10g each of a tea that I’ve never heard of before. The tea is called Jibian Wulongcha, which literally means “Extreme border oolong tea”. Jibian, in this case, is a brand name, and if you look at the back of the box, you’ll find that they say the tea is made from qingxin wulong, also sometimes known as ruanzhi wulong (and misspelled as luanze, from what I can tell), but the location of production is Yunnan province of China. These are, in other words, Taiwanese tea trees transplanted in Yunnan. In fact, the little red thing next to the logo tells you it’s from Tengchong gaoshan, not too far from Gaoligongshan and other high mountains of the Southwest. Someone, probably a Taiwanese investor, has obviously got the idea of making Taiwanese oolongs in Yunnan province.

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The pictures’ colours are a little off – it’s difficult to get the white balance just right. However, I can tell you that it is almost impossible to distinguish this tea from any run of the mill regular Taiwanese gaoshan oolong. Certainly the leaves are slightly less rolled than the typical Taiwanese oolong these days, but right from the get go, when you open the little pack, you can smell that distinct Taiwanese oolong scent. The tea itself also tastes slightly off – something is a little different, with a bit of a spicy finish, something you don’t normally find in a Taiwanese tea. However, if I wasn’t warned that this tea is not from Taiwan, there’s basically no way I would have guessed that this is tea from Yunnan. It’s not bad, it’s just different.

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There has been a lot of talk in recent years about how there are farms in Vietnam, for example, that were started by Taiwanese merchants selling these teas back to Taiwan as gaoshancha. They can be quite authentic tasting, at least initially, and only reveal their true colours upon closer inspection. There’s also Zealong, which is the same thing, basically, but in New Zealand, with a really clean finish and a fairly bright taste, although at a hefty price. What this tea here does is the same, except they’re making it to probably sell to the Mainland China market.

One of the things this tea shows though is that much of what you drink and taste, in terms of scent, mouthfeel, etc, are very easily manipulated and that people who know what they’re doing, with the right technology and skills, can easily replicate a tea that you think is unique to one region. While there are subtle differences that can be distinguished if you pay close attention, if this tea were sold without packaging, in loose form, in a store in Taiwan, I’d be hard pressed to say I can tell that it is not from Taiwan.

This is why it is almost futile to try to identify teas based mostly on scent and taste. So much of it can be fudged that there is actually very little that one can rely on with any type of precision. It is true that it is possible, for example, to try to use those factors to help identify whether or not a tea is from a certain area or not, but when something comes out of left field, such as Yunnan tea trying to imitate Taiwan tea, it is actually quite difficult to tell what it is, and all kinds of clues can lead you astray. When people use teas from other areas to imitate Yiwu, for example, they are also imitating the processing techniques prevalent in the Yiwu region that give the tea there its taste and scent. The same can be said of other locales, and in this day and age, there isn’t a lot that is secret in terms of tea processing techniques, unless it’s a new invention that hasn’t been widely disseminated yet.

Just because a tea is from the right area doesn’t mean it’s going to be better either. There are plenty of terrible Taiwanese oolongs out there, and many good ones too. This Tengchong area tea might still need some work, but Zealong, for example, can beat many Taiwanese oolongs out there, although not necessarily at that price. The point is, it is much more important to chase after good teas than it is to chase after good regions – the former is tangible, real, and get to the point. The latter is just a label. As we all know, never judge a book by its cover.

Changing tastes

Posted on by June 22, 2012
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One of the most profound changes in the drinking of teas in Southern China in the past few decades has been the gradual shift from darker, heavier roasted oolongs to lighter, more floral and less roasted teas. The former can be anything from completely carbonized, black as charcoal teas to ones that are more orange than brown. The range of colours of roasted teas can be seen in this post of mine from a little while back, when I tried three different teas with varying levels of roasting and blending. These are not representative, but at least give you a sense of what can be out there.

Such roasted teas, however, are increasingly hard to find, at least ones that are done well. Farmers and vendors in mainland China tend not to carry any such teas, and when they do, they are either very expensive and sold as specialty items, or very bad, or both. Instead, most of the time you find oolongs that are completely unroasted, that are somewhere between lime green and nuclear green in colour, either dry or brewed, and which are extremely fragrant. Some are so “fresh” they need to be kept in fridges, which makes you wonder what people used to do before fridges were possible.

Now, all of this is partly because of newer technology, new ability to process teas, and the shifting of tastes that make these light, floral oolongs so popular. The advent of vacuum packing for teas means that even teas with high moisture content can be kept fresh for far longer than possible in the old days, so roasting becomes less necessary. The teas themselves also went through changes, with the leaves being rolled much more tightly than before due to the use of machines rather than hand, and stems now tend to be kept with the leaves (as you always see on gaoshan oolong) rather than clipped off the way they used to. All these changes are a result of technological innovations that took place since the 1970s, and allowed for the change in consumption pattern and preferences among the tea drinking public to take place.

Of course, the people drinking the tea also changed this as well – it is much more attractive, for example, to drink a tea that is extremely fragrant. A fresh tasting oolong, whether it is gaoshan oolong from Taiwan or a spring pick tieguanyin from Fujian, tend to be very up front and immediate these days. They assault your senses, especially the nose, and they are very approachable. The fragrance lures people in, and is very popular with those who don’t drink tea very seriously. They are also easier to create – you can basically skip all the steps of roasting and re-roasting, which also means less cost for the farmer. Less work for more money? Sounds like a great deal.

Consequently, the number of places that do proper roasted teas are slowly dwindling, and places that still use charcoal to roast are even less common. Some of that is due to cost and regulations – in Hong Kong, for example, it is pretty much impossible to charcoal roast anymore, because of both fire-code restrictions and also the cost of land and labour. In Taiwan such practices are still possible, whether in weird oven arrangements like I blogged about a few days ago, or oftentimes done in farmhouses up in the hills. However, in general, it’s hard, backbreaking work. In the summer the heat itself will kill you. The few places that still do roasting in Hong Kong tend to use electric roasting techniques, which carry a slightly different fragrance and can taste a little metallic. For the most part though, such skills are dying.

At the same time, recently there’s been a little bit of a revival in the taste of the consumers, with roasted teas seeing a little more press time and also interest than before. One of the things with the super-green type of oolong is that over the long run, they can be very harsh to drink. They are also, relatively speaking, rather boring – once you get past the first few infusions, the tea generally doesn’t hold much interest, and for those who are into tea, such single-dimensional taste can be quite boring. Roasted teas, on the other hand, can be much more soothing to drink and tend to have longer-lasting tastes. They are not quite an acquired taste like puerh, but are certainly less immediately alluring than floral oolongs. At the same time, they do tend to attract those who have spent some time with tea.

One of the shops that I frequent in Hong Kong had some interview done recently in a local food and drink magazine, and since then, he said that business has picked up considerably. In the article, they talked about how roasted teas is their traditional method of making the teas, and that before the roasting is done it is not really considered a “finished product”. I can personally see this pickup in business, as more people come by buying tea that obviously look like they are coming for the first time. Even expats, who used to only buy things like jasmine and light, floral oolongs, are now opting for the darker stuff. The issue is that aside from some places, many such roasted teas are quite inferior in quality. Some cater to a very specific taste that might turn people off to this genre entirely, such as the pitch-black, carbonized shuixians that are mainly sold to Southeast Asia. There is, however, a balance between the two ends, and I think perhaps slowly but surely, the pendulum might swing back just enough so that the roasted teas once again see some popularity among the drinkers. After all, if there’s a market demand for this stuff, then there will be those who make them. I recently tried a somewhat roasted baozhong that is out of this world, but the price of such teas are also quite astounding. I suppose if the market will bear it, there will be those who will be willing to put in the work and effort to make such teas. Let’s hope it doesn’t disappear entirely, because the technique of roasting teas properly for drinking goes very far back in tea consumption history. Its loss will be a great one for all tea aficionados.

Two Wuyi yancha

Posted on by February 14, 2012
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I often get offers of samples, ranging from friends who want me to try something, to companies that want me to taste teas and then write about them.  I often reject the latter, because I don’t have that much time drinking random samples, and also because a lot of them fall into the “butterscotch vanilla cucumber raspberry rooibos” category, of which I’m definitely not knowledgeable and cannot give any decent, encompassing review.

Once in a while, though, I get offers that I’ll take up. Recently, I was contacted by the folks who run this company called Vicony Teas, which I have never heard of but looks interesting enough. They seem to be a wholesaler of sorts, based in China, that deals in relatively large quantities. The website is not exactly the most user friendly, but then, if you’re in the market for kilos of teas, then you’re probably not going to be daunted by the trouble.

The teas I was sent were two Wuyi teas, which, from what I was told, they do not produce themselves. Since they’re located in the Huangshan area in Anhui province, they’re really in green tea country. The Wuyi teas are, therefore, sourced from somewhere else, and sold through them. The teas I got were a rougui (WYA53) and a shuixian (WYA21). I tried both twice – once as a standalone tasting, and once together in competition cups.

I first tried the rougui, using a pretty generous amount of leaves and my usual setup.

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The tea is actually quite nice – a little bitter, but otherwise potent and clean tasting. It’s not highly roasted – I’d call it a medium roast, with a decent amount of activity and fragrance. More importantly, you do get a bit of that “spice” taste that rougui is supposed to give you.

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The next day I tried the shuixian. Shuixian runs the gamut from really cheap crap to really high end, nice tasting tea. However, generally shuixian tend to be thinner/weaker than proper Wuyi teas of other types.  It’s not really the fault of the tea – just the way it is.

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This tea, however, came out a little worse in comparison with the rougui – I found it to contain more “off” flavours, especially sourness. It has a sour edge to it that the rougui does not have. It’s not bad in that it is too sour, but I suspect it got moist/damp at some point, and the sourness crept in. If I had to pick, I’d drink the rougui.

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Since they gave me enough tea for another tasting, I used my competition cups and tried them side by side. I think my initial feelings are largely confirmed – I like the rougui more, for its roundness and its fullness. The shuixian is more edgy, and not in a particularly good way. Both teas, you can tell, are among the better Wuyi teas out there – clean, nice fragrance, full mouthfull, etc, but one’s just better than the other.

So it was with some surprise that when I asked for the prices, it turned out that the shuixian is more expensive than the rougui. The rougui is at 180 USD/kg, and the shuixian at 220. At that point, the choice becomes pretty clear – if I want either, I’d take the rougui. The price is not outrageous – after all, you’re buying kilos, so the cost does get lower. If kept well, I’d imagine they will store well. You might want someone to split the order with you though, if you were to try to buy some.

Revisiting the dahongpao

Posted on by June 8, 2011
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I went back to the same graduation dahongpao yesterday to try it again, since the last session was really not all that inspiring.  I wondered what brewing it in a single person pot at home would be like, versus a much larger pot for multiple people.  So, I opened up the bag that The Mandarin carefully sealed for me (thanks!) and took some leaves out.

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Normally speaking I think the optimal ratio for yancha is about 3/4 full of dry leaves.  In other words, for the empty vessel the leaves should fill about 3/4 of the space, after shaking and settling.  Less, and the result is often somewhat insipid and the true essence of yancha doesn’t show up.  For this purpose, a flatter pot is generally preferred for ease of pouring in the leaves, if nothing else.

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I was tempted to say that the colour of the tea coming out is darker, but I don’t think that’s actually true.  For one, I fill my cup with a whole pot of tea, since the pot is small.  Because the cup is relatively tall, teas often appear darker here.  When I was in New York the cups we used were the tiny ones that held about two sips.  They are really not that comparable.  Colour, in fact, is one of the most useless indicators of quality of tea, because it is affected by so many different variables, from the type of water used to the shape of the cup.  There are exceptions to this rule, such as the hue of the tea, which could tell you certain things about stored, aged teas, but that doesn’t apply here.

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Many infusions later

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The tea seems thicker this time around, and not as thin.  My water probably has a lot to do with that.  It also seems to have more complexity, owing to the same issue of water source.  I am also a believer that smaller pots always beat larger pots in terms of the quality of the brew – it is both easier to control and also, if you believe in such things, retains the qi of the tea better.  One of the Qing period tracts I’ve read talks about how the optimal size is really a one person pot, and everyone should bring their own to a gathering.  There’s some truth to that, I believe.

The most startling thing about this tasting though is the colour of the wet leaves.

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They somehow seem a shade darker than when I brewed them in New York.  This is pretty much impossible, I think, but nevertheless it seems that way.  Perhaps it’s because the leaves haven’t unfurled as much as they did in New York, owing to the smallness of the pot, and therefore lending more credence to the theory that there’s something that changes from large to small pot.  I’m not sure.  You can see though that the leaves are actually not very heavily roasted — many are still a dark olive green, rather than brown or even black.

Contrary to the colour of the liquor, the appearance of wet leaves tell you all sorts of information about the tea itself, and to this day I see very few vendors showing wet leaves consistently.  Reading tea leaves is actually possible, and can be highly valuable as a skill in buying teas online.