Cheung Hing teahouse, “specializing in Ceylon black tea, specialty coffee, aged puerh, and real tieguanyin.” This, by the way, is the same Cheung Hing as the one named on those yixing pots.
Of course, I think they only deliver if you want a few hundred kilos of tea.
There are lots of cakes out there made by famous personages, most of whom are from Taiwan. The quality of these things vary from very good to very poor, especially when factoring in the price involved, which is almost always high, because there is usually a substantial premium charged for these things, precisely due to the fame of the person who made them. This cake, the Zipin hao from 2003, was made by Zhou Yu of Wistaria House.
I distinctly remember seeing this at Wistaria the first time I visited in 2005. Back then, my thought was “my god, this thing is expensive”, which it was. I can’t quite remember how much it was, but it was heads and shoulders above what a normal cake sold for back in the day, and being a poor graduate student, I balked and never bought it. Nor did I try it at the time, because instead I spent my money drinking some loose Tongqing hao from Wistaria instead. It was good, and the Zipin was forgotten.
I had picked up a cake of their 2007 Hongyin last time I visited, and this time I went back to Wistaria again during my most recent trip to Taipei, and remembered this cake. When I inquired how much, the price was shocking – shocking low, relatively speaking anyway for something approaching 10 years and made by a famous tea master. At 4200 NTD, it’s not cheap for a single cake, but compared to a lot of new stuff, its price is more than reasonable. I bought one.
The dry leaves really don’t look too good. The cake’s front looks like someone stomped on it. Six Famous Tea Mountains’ pressing skill was never great, and it’s evident here too. But then, we don’t judge teas by their looks.
How does it taste? One word – good. It’s got this nice, long lasting aftertaste. It has qi. It has body. I brewed it pretty light, because these days I’m trying to limit my caffeine intake, but the tea still delivered. It’s no longer youthful, and exhibits a taste that is typical of something that’s been around for its age and stored in a wettish climate. The wet leaves look good too.
At this point, one must wonder – why bother buying new cakes of teas that are the same price as this, when there’s something like this to be had? At the same price, you can have something from a reputable tea master aged 10 years, or you can buy some new cake of supposed old tree material (a sometimes questionable claim) and chance it ten years from now. To me, the choice seems pretty obvious.
Tea, unless it’s a gift, costs money. So when we talk about tea, like it or not, we have to mention the cost of the tea. When we say a tea is “good”, do we mean it’s good, full stop? Or is it good, for this price? Or good, at any price?
I am guessing when most of us are writing or reading reviews, we read “good” as being “good at this price”. So when someone writes about how a tea is very interesting, stimulating, multi-faceted, etc, and is really good, I suspect s/he is saying that it is really good at the current prices at which the tea is obtainable. It may also be written with no reference to prices at all, and may simply mean that “this tea is good in comparison with others of this type I’ve tried”. There are probably some teas that fall into the category of “good at any price”, but those teas, I’m afraid, are few and far between.
So when I am writing about tea, even when unspoken, I tend to be writing with the idea of “good, at this price” in mind. Some are unequivocally good, others need to be qualified, and when such qualifications are necessary, I usually state them clearly so that there is no misunderstanding or inflated expectations, especially if that’s a tea that can be had easily.
Such is the case with a cake I found recently on Taobao, and then I have briefly recommended on Teachat. This supposed Cheshunhao is basically a white-paper cake, which means that it provides almost no info on the maker. Sure, it has a name, and the seller claims a date, but as far as I am concerned, I’m buying the tea on its merits alone.
When I picked it it was almost a pure gamble. The vendor has a lot of impossibly cheap cakes. This thing’s claim of 1995 is, at best, questionable. Then again, it’s offered at a price that, at worst, represents a loss of $25 USD. I probably wouldn’t have bothered if I were still in the US, but since I now own a magic card that lets me buy direct, $25 isn’t the end of the world.
What I got was a cake that tasted old – old enough, anyway, for it to be more than worth the cost of admission. It has had some traditional storage, but that storage was a long time ago – at least 8 -10 years past. The cake takes like some similar cakes I’ve had from early 2000s, so while the claim of this being from 1995 may be a bit exaggerated, it’s not terribly far fetched – certainly not a three year old tea claiming to be 17. In Hong Kong, if I find a cake like this, it might cost me $80-100 USD. So, this price is very, very good, and the tea, while it has its flaws, is quite drinkable.
Is it the best tea out there? Heck no. I told TwoDog about this cake, and he bought a cake (or more?) for himself to try. He reports the tea also as being more than worthwhile, but he also found a lot of foreign objects in it. I haven’t yet – only a bit of human hair, which is almost de rigueur for older cakes that are cheap. The leaves are long and big – too long, in fact, and has a lot of woody stems. That aside, it’s not too bad.
What I would recommend this cake for are the following: 1) quaffing at the office, 2) drinking if you want something that tastes aged and does not break the bank, and 3) getting acquainted with something that has had a touch of traditional storage without an overpowering sense of storage mustiness. I think this cake fits the bill for those jobs, and I would strongly recommend it – based on the cake I tried and so long as it stays at this price.
A recent development in my tea consumption is the fact that I got a new credit card that allows me direct access to Taobao – whereas previously one needed a mainland bank account to pay for things on Taobao, which means dodgy bank transfers and annoying paperwork, with this card I can use it directly without any hindrance and get a bill at the end of the month. This, as you can imagine, is a very bad thing.
Among the things I bought recently is a total surprise. It’s a surprise because I didn’t buy it – I was buying something else entirely, but somehow the vendor sent me the wrong thing – something he doesn’t even lists as being sold, but he obviously has. The cake in question is the Douji 2011 Yudou (jade dou).
The dreaded sticker – which, I’m happy to report, is no longer as sticky as their 2006/2007 teas, which means less damage to the paper when you try to peel it off.
And a complete surprise when I opened the wrapper – you can tell where a major market for Douji tea is, and it’s not China.
The Yudou is a blend. Any of Douji’s “xdou” cakes are blends. Whereas prior to about 2008, they listed clearly what their teas were, starting around then they came out with a large series of “xdou” which were various blends of various things. I believe Yudou is one of the higher grade ones. I’ve never had any of these, mostly because ever since about 2007 Douji’s prices have slowly crept up as they got more famous, and also because there’s just such a dizzying array of them. I’d rather spend my time drinking some of their higher end products and so never actually tried these things.
The cake, as I discovered, sells for $47 at eBay through China Chadao, which is about the same price as the Taobao prices. Douji is an outfit that has been able to maintain a fairly good grip on its secondary vendors, and keeps the prices of everyone’s teas about the same – if you go to Taobao and search, you’ll find that most of their products are sold in the same tight range of prices, as there’s a clear floor under which you’re not allowed to sell. I talked to one of these guys last year when I went to Beijing, and he said if they discover you’re selling under the floor, your franchise as a Douji distributor will be immediate revoked. So you don’t risk that.
It’s not a bad looking cake, and it smells ok too. China Chadao claims it’s a blend of four teas – Mengku, Hekai, Mengsong, and Youle, probably in that order.
The tea tasted that way – a lot of high notes that reminds me of Mengku tea, with some Menghai undertones and maybe just a hint of Youle. It has a decent throatiness, but somehow, at the end of the day, delivers a relatively unsatisfying cup – it’s nice and all, and has a lot of bells and whistles, but after a few infusions, it’s a bit thin and boring, and doesn’t leave me wanting more. This is quite unlike a lot of what I’ve been drinking recently, which are mostly supposed gushu samples from a few different Taobao vendors. Even the bad ones are interesting, at least. This tea checks the boxes, but isn’t that interesting.
I was lucky, since I got this tea at 49 RMB – the cake I paid for was 98, and the seller gave me half refund for sending me the wrong thing. I only realized afterwards that he probably lost money on this trade. At the price I paid, this tea is quite fine. At $47 though, I’d have to think about it. That, unfortunately, is the larger story of a lot of newer teas these days – they are expensive, but often without anything to show for it. A friend recently bought a 2012 Douji “Banzhang” cake recently to try at a not-very-low price, and the tea is all Laoman’e – bitterness to infinity. That, unfortunately, is not really what you want in your tea, and certainly not if you’re paying good money for it. It’s hard committing to new productions of puerh this year. We can always hope that prices will come down again after a few years of nonstop rises, but hope, alas, does not make it happen.
One of the perils of shopping online for tea is that you don’t get to try the stuff you’re about to buy. A little while ago I recommended the 2005 Chenguanghe Tang Menghai Yesheng to Hster as something worth buying. The only place online that sells it is Hou De Asian Art. I recently procured a number of this cake from Taiwan directly, and I’ve always like this cake. Since I am fairly sure Guang from Hou De sourced his teas from the same place I bought mine, I was rather confident in recommending the cake.
Well, Guang, rather unhelpfully perhaps, doesn’t offer samples. So when I sent Hster a bunch of teas recently for her to try, I included a sample of this 2005 tea for her as well. I didn’t realize that another tea from, Ira, also sent Hster a sample of this, but his sample is from a cake he recently purchased via Hou De. The result is this rather interesting post. Seems like while the two cakes are from the same batch, they are not quite the same after all.
So now, time for some pictures to compare the two. First up are Ira’s pictures of his cake, published with permission.
Other than the first picture, I didn’t white-balance them because it’s difficult to do without any good reference point, and the picture looks like it might have two light sources, one natural and the other one not. Ignoring the colour of the leaves, there are a few things you can notice from these pictures. The first is that the surface of the leaves look dull, and not very shiny. The leaves also seem to have copious amounts of white dots on them, a sign of mold, perhaps, unless it’s an artifact of the camera. More importantly, the dots seem to be present on the leaves that are inside the cake, not just on the surface. All this is slightly difficult to draw conclusions from, but it seems as though this cake has seen a lot of moisture and perhaps some mold grew on it. Whether or not it is controlled in a traditional storage environment, or bad storage that caused mold, is harder to say.
So I took some pictures of the cake I used for Hster’s sample as a comparison
What you can see here are a few things: the leaves are shinier, without the slightly furry look of the other cake. The sheen on the leaves is indicative of a drier storage, although I think the cake should best be termed as having undergone natural storage – just left around in a relatively humid environment generally, such as that of Taiwan. More importantly, you also see no obvious indication of mold growing on the cake – there are a few stems that are slightly white, but generally speaking, they are absent.
I obviously cannot comment on what happened – who knows. There are possibilities – perhaps the cake at Hou De was poorly stored to begin with, due to excessive moisture or some such, during a part of its storage somewhere. Sometimes it is quite possible even for cakes within the same tong to develop somewhat differently, especially the cake at the top or the bottom of a tong – they can get moist easily and grow mold while the other cakes are fine. I don’t know if Hou De’s entire batch was bad, or if it’s just one cake out of many. I also have no way of knowing if this problem developed before or after Hou De acquired their cake.
It is quite possible that even Guang himself doesn’t realize there is a problem (if he considers it a problem at all, that is). After all, a customer might feel weird if they receive a cake that was opened prior to purchase, but that is in fact sometimes what must be done to ensure that you’re getting something decent. Just yesterday I bought two cakes from Sunsing, and before taking the goods the employee there actually encouraged me to look at the cakes to make sure they’re ok. For teas that have been aged some years, it is usually a good idea to do so, because you never know what’s happened under the wrapper. It doesn’t help that this 2005 Yesheng has a particularly thick and inflexible wrapper – the thickness of the wrapper may also trap any moisture and cause higher likelihood of mold than otherwise. So you can’t even see through the wrapper to see what’s going on underneath.
Obviously, sampling wouldn’t have helped either, because the samples come from one cake, and the full cake you receive is another one. They could very well be the same, and very often they would be more or less the same. There is still, as always, the risk of something wrong having happened. I suppose this is not too different from corked wine that you end up with once in a while at perfectly well meaning stores. The important thing there, I guess, is to make sure they have an ironclad return policy. Although, in the case of tea, a bit of moisture often doesn’t kill, and if aired out sufficiently and properly, the tea can actually taste quite good.
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In the Western hemisphere people who reads blogs like this one and drink mostly Asian teas in loose-leaf form are a distinct minority, and shops that serve our kind of needs are, by and large, niche players who get relatively little business from those who are not so serious about tea. I suspect that the largest source of loose leaf tea consumption in retail format comes from places that serve loose leaf tea as part of a cafe style operation – with cakes, scones, snacks, and the like.
There are different ways in which such teas are served. On a national scale, the large chains almost all serve teabags, and for good reason – teabags are easy, they’re cheap, the margins are high, and they’re consistent. Anybody can stick a Tazo teabag in a cup and throw hot water in it, and out comes a breakfast style tasting tea that is going to be the same everywhere you go. Smaller shops, on the other hand, especially higher end shops, tend to serve loose leaf teas these days to distinguish themselves from the big chains. If the teas are taken in store, they’ll come in big pots and cups. If you order to go, you’re going to get a paper cup with a t-sac of tea. That’s much harder to do for the average shop – you have to make sure your employees have some idea of what they’re doing, otherwise the teas can be quite nasty. When done well, the teas can be quite decent, and for a traveling tea addict like myself, it can be a welcomed caffeine fix, and it can also be a good introduction to loose leaf tea, or a great place to experiment with teas that one’s unfamiliar with, for people who are otherwise not so tea inclined. Two days ago, I found myself going to a tea and macaron place called Soirette in Vancouver while I was visiting the city for a quick trip before heading to Portland OR. I had a “Wuyi Rock Oolong” which turned out to be quite ok, even though it was made a bit too weak for my taste. But then, any tea in a paper cup is going to be too weak if it were a yancha, so I’m not complaining.
The thing though is that teas are anonymous. As I’ve mentioned before, one of the difficult things are tea purchasing is that two shops can sell the same tea under different names, and you could be none-the-wiser even if you tried them one after another. Unless you do a strict comparison tasting side by side, it’s not always obvious that they’re from the same source. Places like Soirette must source their teas from somewhere – I have a hard time imagining them purchasing teas in bulk from a number of different sources, for that would require a level of work beyond what is necessary (unless, of course, the owner is a tea addict). So, the question is, where?
I tried looking through the web to see if it is possible to find out who they source their teas from, and it turns out to be quite difficult. There are really two possibilities – some big, national stores, or local shops that supply teas for them. Alas, after searching, there’s no real way of knowing with any certainty. I think the only time when you can tell for sure is if some more or less branded teas are used wholesale, without any type of name change. On Soirette’s tea menu, for example, there’s a “Harbour Morning”, which is some type of breakfast tea and named in reference of Coal Harbour, where they’re located. Pretty obviously they named it for their store’s location, and very likely it used to be called “English breakfast” or some other generic name. Then there are things like Jade Oolong, Organic Iron Goddess of Mercy, Marsala Chai, etc etc…. at first I thought it might be Mightyleaf, which has a lot of similarly named organic teas, but then, they also didn’t offer a lot of what Soirette had either. Some look suspiciously similar, but…. the point is, barring some amazing discovery of identical names, etc, and a tea I recognize by taste, there’s just no way to tell.
Perhaps in some ways, that doesn’t matter. However, I do think it speaks volumes about the kind of difficulty faced by newcomers to the hobby – having to deal with the byzantine naming conventions of the trade, and the idiosyncracies of individual shops. If you really love that Harbour Morning blend, you could certainly ask the shop where they get their teas from. In this case, they might tell you, since I don’t believe Soirette sells tea in bulk (although I could be wrong). Try asking a retail tea store, however, and they’ll probably spin some story about sourcing the best teas from the best places, etc. You can go on a quest trying dozens of breakfast blends and not finding the same tea, and even if you end up with the same tea, you might miss it because you feel it’s somehow different. It’s tough when you try to hunt specific teas down, and it all comes down to the problem of teas not bearing names when they’re in loose form. Which is why it’s probably always a good idea to not get too hung up on “the XXX tea I tried at Y shop” too much, because chances are you won’t find it anywhere else.
Generally speaking, I don’t drink much green teas because I find them to be relatively one dimensional. Although it was the type of tea that got me started drinking seriously, I now consume less than 100g of green tea every year. That’s one big reason why I rarely drink Korean teas – they are, by and large, green teas. While the ones I’ve had are generally pretty decent, I just don’t have the room or the inclination to drink them with any regularity, so much so that a can of tea I bought two years ago from a Korean farmer still sits in my tea cupboard, unopened. It’s a shame, really, but I have too much tea to drink, so my experience with Korean teas is limited.
Since I was going to Korea though, there was no reason not to drink some local tea. My previous experiences in Korea is that, for the most part, there’s no tea in the country. Even at restaurants, the most you’re ever going to see are some bad teabags. This time I was pleasantly surprised that the quality of teabags in the country has improved – they are no longer the scum of the earth type of tea that I experienced ten years ago. It also helped that I brought my own tea, so I wasn’t very desperate for caffeine. It is rather telling though that at a place like Coffee Bean & Tea Leaf, they only had three types of non-flavoured, non-tisane teas, versus maybe a dozen or more that you’d expect when you’re in California. The local taste is really for coffee, and flavoured teas.
Since this was a family oriented trip, I didn’t have much time to spend trolling teashops. I did find enough time to go visit Insadong, which is a touristy area that sells a lot of cultural goods – paper, ceramics, arts and craft things, and among them, some teashops. The last time I was in this area was over 10 years ago, but not much has changed – I still recognize a lot of the shops that I went by last time, which, in and of itself, is pretty incredible. Some, such as one that sold puerh back in the day, is still selling puerh now. The prices, however, are extravagant.
In fact, tea in general seems pretty expensive in Korea, for reasons I don’t understand. Perhaps it is the tariffs that kills it (if I’m reading correct, tariff for green tea is 500%). Either way, we’re talking about some pretty expensive teas here, with a relatively limited selection of greens that are differentiated primarily, for the untrained eyes anyway, by the youthfulness of the buds. I didn’t hold out much hope for anything too fascinating.
While walking around Insadong, however, MadameN and I ran into a rather large shop that I don’t remember from my last visit. The store is called O’sulloc, which, upon googling it after returning, seems like a big tea producer in Korea. Mattcha, who has been writing about Korean teas for years now, says they used to sell to the Western market, but no more. We went to the third story of the teahouse, avoiding the large crowds at the second floor who were voraciously devouring shaved ice. It was rather quiet up there, and dark, with prices to match the surroundings. Looking at the menu in the dimly lit environment, I tried to pick out what looked the most interesting – we had two teas in the end, the Unhyang and the Samdayŏn.
After a “cleaning” cup of green tea, we each got served our own tray of tea.
Lighting is bad in there, so bear with the bad pictures. This is a picture of the Samdayŏn, although I couldn’t quite tell the true colour of the tea itself, because the interior of both the pot and the cup are reddish in nature, which obscures the colour. The taste of the tea though is very interesting – it is a taste that I don’t think I’ve ever had before. The “post-fermentation”, whatever it is, did something to the tea, and there is also a scent that is probably from the cedar that they stored the tea in. The leaves used for this tea is some kind of sejak base – very small, fine buds. The colour of the leaves is a reddish one – looks a little like a good Oriental Beauty. This is an odd one.
In comparison, the Unhyang is less exciting, tasting more or less like a highly oxidized roasted oolong. The problem common to both teas, really, was the relatively low amounts of tea they used in the pot. I think we each got maybe 3g of tea in the pot, which really was nothing, and was not sufficient to get a good sense of the tea itself. The water used was also lower in temperature to start off with. I think both of these teas, because of their processing, can stand higher temperature and probably would be much more interesting brewed stronger, but alas, that wasn’t the case. At the prices they want for a mere 30g of tea, I find it hard to fork out that much for something that was only decent. A nice curiosity tea, perhaps, but not one I’d go for with any regularity.
There were some other shops that looked promising, at least, but we neither had the time, nor the energy to go through them. I didn’t really get a chance to shop again either, so this trip’s tea activities were relatively limited This is inherently the problem of trying to tea shop in a place you’re not too familiar. The shops that you end up at tend to be in the more touristy areas. You have very little time, and very little information on which shop is good and which one isn’t. You have a limited amount of energy and stomach to try a lot of teas. You are, sometimes, constrained by language barriers. If I had a few months in Seoul, I’m sure I could do better and find more local shops that might have interesting things for less money, but I don’t. At least I’ve spent a fair amount of time shopping for tea in other places, but even then I had trouble getting good tea within half a day.
Now imagine if you ask a friend of yours, going to China for the very first time, to buy you some nice tea while you’re there, preferably some yancha or puerh…. you can imagine what will happen then. Which is why I always tell people don’t ask your friend to buy tea for you unless they know the area really well and they also know tea really well. Otherwise, you’re quite likely to end up with duds that disappoint.
Taiwan Beer is so good, I had to buy a whole case and had it shipped express to Hong Kong
Just kidding
I just came back from another trip to Taiwan, this time having a few days between work and tea hunting. Taiwan really is the island of teashops, and the kicker is, quite a few of them are very decent places, with good tea and run by good people. As one of my commenters mentioned, they don’t try to rip you off the way they do in the mainland.
While MadameN and I were a little early to our dinner destination for a meeting with some colleagues from grad school, we decided to take a quick stroll around the restaurant and look at the amazing coffeeshops that are in the vicinity of the restaurant. While doing that, we ran into a tea store that looked as terrible as you can imagine – old, slightly broken and very dirty shelves, lined with bags of tea that have been stacked into pyramids, a common feature of many community teashops in Taipei. On the far end of the shop are bags and bags of teas, and some puerh cakes lining the wall. I decided to try my luck and walked in, asking if they have any aged tea. The woman who was in the store said she has to ask her dad, who really runs the operation, and ten minutes later, the dad walked into the store.
I expected nothing when I walked in, since most of these stores have nothing other than reroasted-to-death “aged” oolong for sale. However, in the subsequent twenty minutes, which was all the time I had, he brought out about five different aged oolongs for me to taste, each one decent, some better than others. It was clear that my twenty minutes were not enough. I decided to go back the next day.
So the next afternoon, after meeting up with Action Jackson, I went back to the store. We tried many teas.
Aside from the rather obvious advantage of trying teas this way, which is that you can drink as much or as little as you want, while comparing them honestly without any interference with the brewing skills and parameters, it also allows you to literally throw away teas that are no good. What you’re seeing here is already after a few teas have been thrown out, with three young gaoshan oolongs, two aged oolongs, and one roasted one. More were tested before we stopped after having tasted a dozen or so teas.
The shop’s proprietor also showed us his rather unique way of roasting teas. It is an interesting use of what looks like an oven, because it’s not what it seems
Whereas the exterior of the oven looks like, well, an oven for maybe baking bread, once you open it up you can see that the heat is actually being provided by charcoal at the bottom of the oven, with pans of teas being roasted above it. It’s actually not a bad idea – this way, he can do charcoal roasting while keeping the room’s temperature to a reasonable level, and also limits the amount of charcoal he needs to use as well as being able to roasted a relatively small batch at a time. To the left of the oven is where he rests his recently roasted tea, and to the right, with the big white bags, are aged oolongs of one kind or another – no vacuum pack, no jars, nothing, just plain bags with good aged teas that are surprisingly not bitter at all. Nor does he re-roast the tea, ever, because, as he himself correctly states, once you reroast an aged tea it loses the aged flavour. I heartily agree.
In the end we all walked out of the store laden with tea, all sold at a very reasonable price. Having spent many days tea hunting in Taipei both on previous trips and this one, I can safely say that oftentimes the best shops for buying tea are also the ugliest looking, messiest, and dirtiest ones, with bags of teas piled everywhere, old, sometimes broken pots lining the shelves, and the most disorganized tea tables you’ve ever encountered. The shops that are neat, clean, with nice rows of boxed teas lit with mood lighting and packaged in designer bags are, more often than not, rather mediocre and rarely surprising. They might have a few things that are rare, interesting, or, better yet, sold with a story, but you have to pay a pretty penny for them, and I’m not sure if that’s worth the money, because what you can drink is the tea, and not the story.
One of the scams I’ve come across, as related to me by another tea seller, goes as follows.
You walk into a store with tins lining the wall. The tins are not labeled, and the store specializes in yancha. You go in, wanting to buy, say, shuixian. You ask for some. They ask you what price level of shuixian you want – since they have lots. You throw out a number, say 300 RMB/jin. They take one of the tins off the shelf, take out some tea, show it to you, and brew it for you. You sort of like it, but it’s not too great, so you ask them for something better. So they take the next tin out, and say “this is 400 RMB/jin”. You try it – it’s different from the last one, seems a bit better, but you’re not sure yet. So you try another one, this time from yet the next tin over. The tea is 500 RMB/jin now. It’s a bit similar to the first one, but not quite the same. Yancha, after all, share a lot of similar notes and are hard to differentiate just on visuals or taste alone. You end up settling for the 500 RMB/jin one (or any one of them) because it seems like it’s a good fit.
The trick, of course, is that there are only two kinds of teas in the store. They are stored in alternate tins in an ABABAB pattern. The 300/500 RMB ones were, say, tea A, while the 400/600 ones would be B. So when you try two that are just one level apart, they are indeed different. When you try ones that are two levels apart, well, by that time you’re on your third tea, and it’s been an hour since you tried the first one. You don’t remember it all that well anymore, and by manipulating some of the brewing parameters, the vendor can easily make it so that you think you’re drinking a similar, but different tea. Besides, we all know that more expensive wines taste better, so the same should apply for tea.
That’s not why I wrote about this scam, of course, although in and of itself it’s a cautionary tale of buying tea. One of the things in hster’s post that I linked to two days ago is that one should avoid Western reseller. There’s a good reason for that – because you can be an unwitting victim of the above-mentioned scam.
There are generally three ways a Western hemisphere based vendor can get their tea for sale. One is to go directly and source it – either from wholesale markets or resellers based in Asia, which is probably the most common way, or buy from farmers in the area, which probably also happens but less often than you think. The vendors can also buy from consolidators/wholesalers based in the West as well, with SpecialTeas (now Teavana…) and that type of thing. In that case, you’re basically buying teas for a markup for no good reason. The last is that they have some special connections for some reason, such as Guang of Hou De, who, from what I understand, has family members who are tea farmers. There aren’t too many of those around. This above list excludes those who are based in Asia but primarily sell to a Western audience, although for the most part, they are also just falling into the first category – someone like Jing tea shop in Guangzhou is basically buying teas from the Guangzhou market and then selling it to you at a markup.
What’s going on though, is that for those who are selling in the West, unless they take frequent trips to Asia or have some special connections, are generally just buying from some wholesaler and reselling said tea to you. The markup can be slight, or it can be very heavy. The problem with tea, and it’s the problem that enables the scam that I talked about earlier, is that tea is not labeled and is remarkably difficult to judge if you’re not in the right frame of mind. Let’s say you buy two tieguanyin. One’s marked at $15/100g, and has an interesting description. The other is marked at $25/100g, and has a breathless description. The pictures, of course, don’t tell you all that much, as they’re all about the same – some rolled, green leaves. You try them…. and then, unless you happen to compare them side by side, would you really know the difference? Is it going to be that obvious? What is the $15/100g’s seller’s markup is 100%, while the $25/100g’s is 400%, both of whom sourced from the same dealer? In other words – the more “expensive” tea is actually cheaper originally, because the person you bought it from is selling it for more?
There are endless possibilities for things such as this when you buy from Western based vendors. This is not to say that it is always a better deal to buy from Asian based ones, but at least there you’re more likely to run into unique things that other sellers aren’t selling – each local market is indeed a little different, and will offer you things that others can’t find. I even wonder if one might have better luck buying oolongs off Taobao – I haven’t experimented widely there, but even that could be a better deal than buying a “monkey picked” tieguanyin from online store X.
I’m not trying to say that every single Western based vendor is going to be terrible. By all means, if you find a tea you like from a certain vendor, then it’s perfectly fine to frequent that shop, but knowing full well that there’s always the possibility of a cheaper, better alternative out there. That’s why I have always advocated not getting sucked into buying from one vendor exclusively, regardless of what they have done for you in the past, and also to experiment widely in both providers and also the range of possible teas out there. This is true not just for us consumers, but also even for the tea vendors, who sometimes seem to form exclusive relationships with their Asian providers. That is also a dangerous path – one which can lead one’s customers to drink lots of overpriced, bad teas. Life’s too short for that.