Tag Archives: shopping

Tea fair in Kyoto

Posted on by August 28, 2017
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While I was doing research and waiting for my books at the Urasenke School‘s library, I discovered that there was, that day, a tea fair across town at the Yoshida shrine near Kyoto University. Since the library closed at 3 anyway, I decided to hop over and take a look.

The tea fair was a decent size – about 20-30 booths from various sellers. What was perhaps the most surprising was that about half of them were selling Chinese teas of various sorts. Like these guys:

Or something like this:

The Chinese tea they sold and were pushing were mostly oolongs of various sort, with some greens and puerh thrown in. Many are Taiwan based or Taiwan inspired. But I wasn’t here for Chinese tea.

The Japanese tea sellers were mostly from the area – selling Uji produced tea. I tried some and bought a few bags, although given my glacial rate of drinking Japanese greens, I don’t know when I’ll ever get to them. More interestingly though, I ran into a stall with sellers from, of all places, Miyazaki prefecture. Miyazaki is next to Kagoshima, which is now a major producer of Japanese teas, but Miyazaki, relatively speaking, doesn’t do much tea. These guys claim to be organic and all that, and more importantly, they make black tea. The few I tried were quite good – one almost reminiscent of Darjeelings. Needless to say, I came home with quite a few bags of tea.

Having a tea fair at a shinto shrine has other advantages too. It’s nicely shaded but still feels like a park, it’s got a hill behind it and I actually hiked over the hill to get to the fair, and it’s reasonably accessible. There was also a sho performance while I was there.

There are also some things that I’m reminded of as someone who doesn’t drink a lot of Japanese tea – first, that Japanese greens are brewed strong, and the idea is to coat your mouth with the taste, at least when they make it for you. It’s a sharp contrast with Chinese greens, which emphasize that refreshing lightness. Second, these people shake their teapots violently to get every last drop out. No such thing as a gentle tip – they literally hold the kyusu with two hands and shake the thing like it’s going to drop you money to get every last bit of water out, usually stopping when the last shake produces a lot of tea leaves. Finally, Japanese greens, in the grand scheme of things, are pretty cheap, even decent grade shincha. This partly has to do with the yen dropping like a rock in the past few months, but also reflects how prices have really risen in China, which is the other main source of green teas. They are also so different that direct comparisons are basically pointless.

So about those choices

Posted on by November 22, 2014
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Well, when buying things there’s never a real “correct” answer. There is always someone who’s willing to buy a beachfront property in Kansas. The first thing you might notice about those choices is that they are largely anonymous – the stuff on the left side are mostly cooked puerh, and the right side are raw. The cooked pu are mostly CNNP wrappers, which doesn’t tell you much of anything. The stuff on the right are named, but only just – they are anonymous named tea cakes, in the sense that nobody would’ve heard of them anyhow. The green big tree you see half of is not the real deal, so it’s more or less the same as a CNNP wrapper.

The prices seem good – quoted in HKD, they are from about 180 to 500, with the 500 actually a cooked cake. The thing is, while these are sort of cheap (for this day and age), they are terrible value. The tea is likely to be bad – of the “this is awful” category. I tried a few of these while looking over these, just for the fun of it, and wouldn’t choose any of them, at any price. The rest – well, if the samples I tried are no good, chances are the others aren’t gems either.

To be honest though, I didn’t need to try to know that these were going to be bad. A few friends have commented to me privately after I posted this photo, basically saying “uh, these are all terrible”. If there’s anything like a general rule, it is that anonymous CNNP wrapper teas are going to be bad – you may find one out of a hundred that’s decent. The rest are just, well, horrible teas that were made in the dog days of the puerh industry, and ever since.

No-name brands like the ones on the right are no better. They are, 99% of the time, bad teas that are no good for aging. Some may be ok for current consumption, if it’s cheap enough and you’re not picky enough. The days of when no-name brand could be decent tea is behind us now – in the early to mid 2000s that may have been possible, because there were so many new outfits that were making tea. Now, however, it is most likely just trash tea that will age into nothingness.

Vendor choices, or lackthereof, is really a problem with buying tea. It is possible to choose a “best” tea within a given selection, yes, so even in this heap of what is basically no good tea, there will be one that seems better than others. It does not, however, mean it is a good idea to buy it – best among a bunch of junk is still junk. Within the online world, it is harder to make that judgement. I think a good way to try though, is to compare across vendors as much as possible. Even then, as I’ve said before, what’s available online is only a small fraction of total teas available in the real world, and much of the best teas never even leave the confines of China simply because the market demand for them is the highest there. The prices that online buyers will be willing to bear is simply not high enough for vendors to realistically bring the best goods to them. So, the pool of available choices are already poisoned, so to speak. Sometimes saying no is the best choice.

Hong Kong teashop ecology

Posted on by September 24, 2017
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Despite its historical roots as an important trading post for tea, the Hong Kong of today is not that friendly towards teashops and the tea buying public. There is a lot of tea around – you encounter the drink everywhere. The default drink at a lot of places is weak, watered down tea. The favourite drink to order at a local restaurant is Hong Kong style milk tea. You can’t avoid the stuff. Yet, if you want a more “refined” experience drinking tea, or if you want tea that can be considered more specialized, this isn’t a friendly place.

The chief enemy here is really one that plagues the city for almost everything – high rent. The lack of land, the influx if large number of mainland tourists, and the sheer density of the city mean that every store front is precious. In a city that has always been built vertically to the extent that is possible given whatever current technology we possess, street-level stores are a precious commodity. When you stroll down some of the busiest shopping areas, you will see rows and rows of jewelry shops, luxury clothing stores, and pharmacies that cater to the mainland trade. Shops that cater to local needs are usually relegated to back streets and residential neighbourhoods. It’s a very strange sight.

In this context, it is very difficult for stores specializing in selling tea to survive. The first challenge is to overcome the rental market. Owners of stores often charge exorbitant rents for very small spaces if they happen to occupy good locations. Some even charge rent according to the amount of turnover the store does – so the more money the store makes, the more money the landlord makes. Unfortunately, tea businesses in general aren’t going to be that popular. There are really two paths to survival – one is to lower costs as much as possible, the other is to charge sky high profit margins to make the rent.

So for the cheap side, there are a few ways to do that. The first is to somehow own your own store – a number of older stores in Hong Kong do that, and are therefore impervious to rent increases. A lot of the shops on Bonham Strand, for example, are in this model. They bought their place fifty years ago, and aren’t looking to move. They make a decent living selling tea, and are happy doing it instead of, say, closing shop and renting it out to a fancy new restaurant. So they keep up their business and sell decent tea for cheap. They are, however, probably not profit-maximizing and shops like this are prone to closing when the older owners pass it on to their descendants.

The other option is to “go upstairs”, where the shops no longer operate on the ground floor, but move to a building inside. These are usually located in cheaper, older buildings, where they occupy what is basically an office space but renovated to be a teashop. Rents for these are much lower, and can often be supported by a small tea business. There are now a number of these in operation. I just visited one recently, called the House of Moments, where I took the above picture. The tea was all right, but it was rather expensive for what it was ($30 USD for an ounce of Taiwan roasted TGY). You pay for the space you occupy basically, and in Hong Kong, space is expensive.

The other option, which is to charge high margins, is really geared towards the gift/tourist trade. The Best Tea House has increasingly gone that way in recent years. There’s Fook Ming Tong, which is also just an expensive gift shop that happens to sell tea. Then there are things like TWG Tea, which shamelessly puts 1837 on their logo even though the company was founded in 2008, and whose colour scheme is an obvious attempt at ripping off Mariage Freres (whose 1854 on the logo is at least real). They usually occupy nice malls and have prominent displays. These places are really to be avoided by those of us who really want to buy decent tea – only visit if you want something with decent packaging.

It’s really rather unfortunate, but given the local infrastructure, there isn’t much that could be done. There’s a reason Taiwan has a relatively thriving tea scene – it’s cheap to set up a good shop and cheap to keep it running, where in Hong Kong it’s the opposite. If you were an alien visiting the city you’d think we all eat gold here, but in fact, it’s a place where small businesses have a hard time surviving. If you want to buy good tea when you’re in Hong Kong, visit Bonham Strand to try your luck. Otherwise, just skip right on ahead to somewhere else.

High and low

Posted on by September 24, 2017
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At the Hong Kong Tea Fair yesterday, I saw this

There’s a few hundred thousand USD in this cabinet here. But in case this is a bit too rich for your blood, you can get something a little more suited for the commoner among us.

Or maybe this version is clearer?

Yes, Hello Kitty is here

Finally, a really beautiful bug dropping tea.

It’s better than the one I have – after all, what you get out of it depends on what you put in, and in this case, it’s pretty obvious the input for this tea is better than the input for the one I had. It’s very, very fragrant, with a good medicinal taste and just really sweet. Lovely stuff.

Going to tea expos

Posted on by August 11, 2014
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Tea expos are funny things. There are a million of them, at least here in the Greater China area. There’s one here every year in Hong Kong, and this year’s is coming up. Tea expos are funny because they, for the most part, pretend to be trade shows, but a lot of the exhibitors are really there to do retail. I think for shows like World Tea Expo it’s really much more of a trade show – Vegas isn’t exactly filled with retail customers for tea, especially an expo that size.

In Hong Kong, and many cities in the mainland, however, the tea expos are really more about connecting sellers with buyers, mostly in small to medium sized orders. What’s interesting is that for a lot of vendors these days, tea expos in China are an important venue for them to get publicity out to the customers and to also do some business. For example, the Best Tea House is very active on the circuit, and Mr. Chan travels around to various cities (at least the main ones) and do all the big shows. In Hong Kong, his home base, there is also a group of what can be called posse who hang around their booth. The booths that these vendors set up tend to be pretty big and spacious, and are meant to be seen from far away. They are showcases, basically. It makes sense – you don’t necessarily want to set up shop in second tier cities, but you want to sell to them, so going to a trade show where the locals come in to buy tea is a pretty good compromise. They can always get your contact afterwards and keep buying from you.

You also find, in Hong Kong, the big factories – Dayi, Xiaguan, and the like are usually here, but a lot of the medium sized ones are missing. Part of the reason is because they simply don’t have much business here – whereas a lot of Hong Kong vendors find better prices in the mainland, mainland outfits coming to Hong Kong will have a hard time finding buyers. Hong Kong buyers are not as willing to pay top dollars especially for new tea, so they’re usually better off selling stuff in the mainland.

Then you have the smaller exhibitors. Readers of this blog know that I’m more partial to finding stuff in the rough – shunning big brands in favour of the small and more interesting outfits. These things run the gamut, sort of like when you’re in a tea mall. There are small factories that you’ve never heard of that make pretty decent tea, but far more likely are companies that sell things that you’ve never heard of and really have no reason to try. I think quite often these are just junkets for the people in question and a chance to visit Hong Kong.

In Hong Kong there tend to be a lot of big vendors of green tea from lesser known provinces – I don’t even know why they come, because Hong Kong is a relatively small green tea market, and locals don’t like drinking it. Their booths are almost always empty. I suspect they come because they have a marketing budget and it’s just on their standard circuit, and maybe they can find some overseas buyers who are here to source stuff, but I really have trouble imagining they are going to recoup their costs this way. The booths they have tend to be big, flashy, with a few employees. I don’t know how they justify the costs of coming down.

The fun part of going to an expo is actually the weird stuff you never see otherwise. Last year here there was an Okinawa outfit that sells black tea made on the island. It’s delicious, but as you can imagine for a place with limited land and Japanese prices, the cost of the tea is very high. There are a couple Korean vendors, including Jukro, who come every year, and I almost always buy something from them. The black tea they made last year was really quite good. That’s also where I discovered Zeelong, and other weird tea ventures, some of which are very good, others not as successful as a product. And then you have the “friends of tea” side of things, as the expo organizers call it. These are things like canisters, teaware, and other related items. Sometimes you can buy some cans for cheap at expos.

If you ever have a chance to go to a tea expo, do go. I’d imagine at WTE in Vegas the scale is quite large and it’s a fun event to visit if you’re interested in tea. The HK Tea Fair has been getting worse the past few years, but even then it’s still nice to see what everyone’s up to. I’m certainly looking forward to seeing some old friends and maybe make a few new ones this week.

The best $6 I’ve spent

Posted on by September 24, 2017
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Most of the time when buying unknown teas, the gamble doesn’t pay off – there’s more crap tea out there than good tea, so luck is rarely in your favour. Once in a while, especially if the setting is right, the gambles can turn out right.

In this particular case, I took a gamble with this one

A bag of tea, really, nothing too fancy. You can see the bag is quite old. Few shops package teas this way now. I found this in the back of a cupboard of puerh in a local shop. It’s their only one. I asked how much, and the owner clearly has no idea, and just said “uh, whatever, 50?” That’s about $6 USD

I bought it because it’s got a pretty good chance of being an aged oolong. I can smell that aged taste through the bag. I’ve actually held on to this for a couple years now, and decided to open it yesterday when I was rearranging my tea closet.

Aged oolong, all right. It’s somewhere between 20 and 30 years old. The fact that it’s a private company in Shantou that packaged it means that it couldn’t have been made earlier than maybe the mid 80s. The tea is not heavily rolled like new tieguanyin tend to be, and looks traditionally processed with high firing. It’s wrapped in two sheets of paper. Given that it’s been just sitting around in a cupboard, the tea is actually in pretty good shape.

It’s got a nice, aged taste to it. It’s not the most full bodied or fragrant aged oolong I’ve had – open air storage probably has something to do with it. It’s only minimally sour, and is in very good shape. The only knock is that the tea is somewhat chopped up – probably because of repeated handling over the years. For $6, it’s a steal.

Guide to buying tea in China: Part IV – Negotiations

Posted on by July 21, 2014
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So this is probably the most and also, in some ways, the least important. A lot of you probably know of something called euphemistically the “laowai special”. Laowai being the term applied to (mostly white) foreigners, laowai special means that people who are foreign to China often get a special price, although in this case, a specially inflated price. Tea shops are not immune to it, especially smaller operations that tend to quote prices based on the whim of the shopkeeper or owner, rather than to pre-set prices from corporate headquarters. So, buying from the mainland has its special problems (Hong Kong, for example, doesn’t suffer from this problem)

The laowai special is one reason why, in the first post about buying tea in China, I suggested that one should just head to the local chain teashops and buy the tea there – it’s a lot simpler, and the tea you’re likely to get is probably going to be no worse than whatever you end up locating in the tea market. If you are in a tea market, and you’ve tasted some stuff, and you like what you saw, you want to take some home with you. How much should you bargain, and what should you do?

I would suggest that as a general rule, you can pretty easily expect a 10-15% discount off the price quoted. If you are persistent and have loads of time, you might even be able to negotiate a much deeper discount – I’ve gotten prices slashed to up to about 70% off the original quoted price, and I don’t even get the laowai special in the first place. The problem is, you have to be able to tell from the beginning whether the price you’re getting quoted is severely inflated or not, which means you need to have a fairly good sense of what you’re tasting and what prices are normal for the type of tea you just tasted. This is not knowledge that is easily acquired if your primary source of tea is from Western vendors. If your counter-offer is far too low, some people might even think it an insult (or at least feign one). So tread carefully.

Related to the above, you might also need to consider your opportunity cost – if your whole order consists of kilos of tea, and you’re quoted thousands, then negotiating is probably worth it. If you are only buying a little bit – a few ounces, one cake, etc, and you have limited time, saving that extra 30RMB by wasting half an hour (or more) of your time might not be the best idea. I hear of stories of people wasting their time trying to get the 30 RMB they’re paying for a gaiwan down to 20 or 25… really? Please, do yourself a favour and spend that extra dollar so you can get on with your tea shopping. Time is limited (if you’re visiting and don’t live there). It probably cost more than that just to get to the tea market.

There are a few things to remember when trying to get a good price. First of all, ignore all signs for prices of the tea, and always ask how much it is even when it’s labeled. Sometimes you get a different quote right off the bat – the number on the tea/pot may or may not be the actual price. This is pretty common – they just need something to have a price, but it is usually just a number to be ignored most of the time.

Being nice does count – some people I’ve met go in with the mentality that the shop owner is out to scam them, and think everything is either overpriced, bad, or fake. Aside from the philosophical question of why they stuck around if they think that way, it is really not a good atmosphere if you want to then try to negotiate down prices. If the seller hates your guts and you were acting like a jerk the whole time, you’re increasing the likelihood that they’ll try to screw you. So, the more paranoid and skeptical you are, the more likely you’ll get scammed – it’s a self-reinforcing mechanism. Be always alert for scams, but don’t tell them in their face that you think you’re being scammed.

If you are buying in bulk for one particular tea, you should be able to expect bigger discounts. This is true almost everywhere, but especially in China. There’s a small exception – for some teas like puerh, keeping a whole jian intact can sometimes actually be valuable in itself. So, in the past there have been instances where a jian of Dayi cakes was worth more than 42 single Dayi cakes – it’s crazy, of course, but true. I don’t think we’re currently in those market conditions (Dayi prices having recently corrected) but it does happen sometimes. Larger amounts mean a few jin of tea if loose, and at least a tong if compressed. Anything less is really just a small order.

Prices are also not cheap in China these days. Top grade teas are actually far more expensive than teas you can find online – they just happen to be better. So if you’re used to paying, say, $200 USD for a jin of tieguanyin as whatever the best your vendor is selling you, don’t go to China and think $50 USD a jin will get you the best grade – you can easily find stuff that costs way, way more than your usual prices. The difference is really in the quality. No amount of words will be able to teach you how to tell the difference – it’s all in the tasting, and as I mentioned before, there are all kinds of tasting tricks that vendors can use you to confuse you.

Aside from these notes, you’re down to the usual tricks of getting prices down – paying in cash, showing them the cash (as in, putting the X amount of dollars you’re willing to pay down on the table – sometimes it works), being patient, sounding like you know the market, etc. All of these take skill, time, and knowledge. If your order is under 1000 RMB, and you’re only visiting, chances are it’s really not worth your time and you should get on with trying other teas.

Guide to buying tea in China: Part III – tasting tricks

Posted on by July 15, 2014
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Note: A friend noted that what I’ve been saying here can be mostly applied even for web-shopping online from Chinese or Western vendors alike. I suppose that’s sort of true.

Let’s say you’ve gone through the hassle of finding a shop, sitting down, finding a tea you want to try, and didn’t get jasmine pushed on you in the process. Now what?

Well, presumably, they will now brew you the tea. So far, so good. There are a number of things to be aware of, at least. I’ll list them

1) The brewing vessel – while I only use pots for my own consumption, when trying a tea I will usually ask them to use a gaiwan, because a gaiwan is more neutral, it makes it easier to compare different teas, and is basically a “fairer” way to taste tea than using a pot. With pots, there are simply too many variables involved. This is especially true if you’re going to a shop you’ve never been to before and know nothing about. Get them to use a gaiwan.

2) Water – what kind of water are they using, and how hot is the water they’re brewing with? All vendors in China use some kind of bottled/delivered water. What they use can make a big difference. This isn’t usually something you can do anything about, but it’s a good thing to be aware of. Check out the bottle they’re using if you can see it. If not and if you can speak, ask. Some places use cheap Nestle purified water, which is pretty bad for tea. Others use things like Nongfu shanquan, which may or may not be ok, depending on which source it’s from. Water in China is a big issue – and will change how you perceive the tea.

Another thing about water is the temperature at which they’re brewing with. These days, especially with a lot of puerh vendors, they will often brew teas for you at less than boiling temperature. This produces a much thinner, but sometimes more fragrant and certainly less offensive tea (bitterness etc). I personally find that to be rather bad for tasting when trying to evaluate whether or not to buy a tea – I want to know what’s in it, not what the person making it for me produced. So in some ways, the standard 5 minute competition steep is the best way, but most vendors are not equipped for that and you’ll have a hard time getting them to set it up right. Normal gaiwan brewing using boiling water is usually the best you can hope for.

3) The ABA trick – if you’re in a non-puerh shop, and you’re trying the teas, be careful of what they’re serving you. A trick I’ve heard some stores have used is the ABA trick – they only really have two (or three) versions of the same tea. They will show you A, then B, then you’re back to A, but you aren’t aware of it because they changed the parameters slightly, and besides, the last time you tried A was over half an hour ago and it was the 10th infusion. You forgot what it’s like already, especially since they’re now telling you it’s 300 RMB more than the A you tried earlier (taken out of a different canister, of course). For some teas, like yancha, this can be hard to spot, especially if you’ve been involved in a tasting marathon.

4) Similarly, an easy way to upsell you on a tea is to serve you something bad first. All of a sudden, what you’re having now is so much better – it’s a great tea! Except, it isn’t. It’s just something mediocre, but in comparison, it’s really much better than that first thing you had. So, you buy it, thinking it’s a top grade whatever. Buyer beware – you can only avoid falling into this trap if you’re really familiar with the entire style and also the different possibilities that exist. If you’re a tourist who doesn’t frequent the markets too often, it’s very easy to overpay for mediocre tea this way. I’ve had stuff from Western vendors that were clearly bought on premises like this – they think they got something top notch, when in fact it’s not.

So what do you actually look for? Well, for one, it really helps if you’re intimately familiar with the type of tea you’re trying to buy. This is sort of like people’s advice for buying stereo speakers – you want to bring music of your own that you know really well to give the speakers a test run, so you can see how the speakers are performing. Likewise, if you have a few teas in your current collection that you can refer to, mentally, while tasting, then you will be in a much better position to judge what’s being offered in front of you. If you’re trying to buy a type of tea that you’re not familiar with – don’t. Your chances of buying a dud is infinitely higher, unless you don’t mind overpaying.

In general, any marketing-speak from the vendor can be ignored. Almost all pieces of information they provide you are designed to get you to buy the tea, so listen but don’t pay too much attention. If someone tells you this tea is something rare, it’s gushu, it’s 2003 vintage, it’s from this special area in this remote mountain – ok, sure, brew me and we’ll see. In a country with fake table salt (and every other food item you can name), too much caution is not a bad thing.

There are a few etiquette things worth mentioning – in general, if other guests are present at the store (whom you don’t know) refrain from commenting on the tea, especially negative comments. You can hate it and think it’s trash, but there’s no need to do it in front of other people who are not running the shop, especially when you don’t know their relationship. It’s safer to do that when the person brewing the tea for you is alone – one reason I suggested not to bother going into stores with people already in them. Smoking might be ok, depending on the shop, but it’s best to ask. Taking phone calls are rarely a problem. Walking away is ok too if you decide you don’t like the shop or the teas, but be nice about it – there’s sometimes some pressure to buy, but if you’re at a tea market, they also know that you’re surrounded by hundreds of shops. Even if you think they’re trying to scam you – thank them, and go away.

Guide to buying tea in China: Part II – what to do

Posted on by July 8, 2014
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So let’s say you settled on a tea store and you’re about to go in. What then?

First of all – if a shop already has some patrons in there, and I don’t know the shop owner already, I don’t go in. There is no rule that says you can’t walk into a store with customers, but generally, unless it’s a big store with more than one tea table and more than one free storekeep, I’d avoid those and wait for them to clear. If you can invest multiple visits to the same market, then by all means go in and get to know them, but if this is your only visit, it’s usually not a great idea.

For the purpose of “what to do” there are really two kinds of shops that we’re talking about. There are puerh shops, and there are everything else.

Puerh shops – These are relatively simple. The reason is because the teas they sell are all on display – they are usually part of the wall decoration, so you know exactly what the shop sells. There are shops that only sell a single maker’s cakes, and there are shops that sell from a variety of makers. Either way – you know what you see in front of you, assuming you can read Chinese, and you can just point and say I want to try this, or at least look at it.

For stores that refuse to give you an opportunity to try a tea, unless said tea is in the extremely expensive (i.e. 3000 RMB or above per cake) territory, you should probably just walk out now. Of course, walking in and demanding to try an expensive cake right away may rub people the wrong way as they might think you’re just mooching tea off them, so some diplomacy is usually useful here.

I’ve said before that it is sometimes useful to demonstrate that you’re not a complete neophyte when it comes to buying puerh. Being able to wrap a cake properly helps that, as is sounding somewhat knowledgeable. However, that’s not necessarily that useful. Unfortunately, it comes down to tasting.

There is always going to be a bit of song and dance when it comes to trying new cakes with a new store – the owner is trying to figure out what you like, you’re trying to figure out what the tea is like (and the owner too). Sometimes it doesn’t work and you just have to bail and go somewhere else. Sometimes you get to engage a bit more. It kinda depends. Remember though – you have a lot of tea stores around you and you’re not at a loss for options. If the first place you picked end up pushing terrible teas on you, or keep insisting you should drink cooked when you want raw, go somewhere else.

Picking the right tea in the store to try is always hard, and is made a bit easier if you read Chinese. Picking something that will radio your interests to the owner is useful. If you are interested in big factory teas, choose one of those. If you want something from a smaller outfit, do that. If you want Yiwu, ask them what Yiwu you have. These are also ways in which you can show you know more than nothing.

Non-puerh shops – These are infinitely harder. The first problem is you can no longer see what’s on offer. Assuming you took my advice and walked into a store that only sells one type of tea, say, yancha, you know that the vast majority of the teas they have are yancha (they might dabble in a few things on the side, but that’s usually not advertised). The problem is, they have all these cans, or boxes, or whatever they choose to contain their teas in. There are labels on them, but by and large, labels on boxes or cans in Chinese tea shops have nothing to do with their actual contents. In a giant cardboard box with the words “Dahongpao” on it, for example, you might find smaller bags of tea of various sizes. Only the owner knows what they are. So your only way to get to try whatever it is is to ask.

A very common question that an owner would ask you, once you tell them you want to try some yancha, is some variation of “what price range are you looking at?” This is the single most annoying question in the entire tea tasting process at a tea shop in China. It’s difficult to answer. Telling them a high number basically tells them you’re there to be skinned alive. Telling them a low number might mean time wasted drinking crap. It’s also a place where they can easily manipulate the teas they show you to get you to pay what they want you to pay.

One way perhaps to circumvent that is to first ask to look at multiple teas. Learning how to judge teas by look, at least a little, is useful here. Unfortunately there’s no hard and fast way to learn how to do that – and some teas can look ok and taste like garbage. After you looked at a few, try the one that looks the most promising.

There are a number of things they can do to sell you the tea they want to sell. By starting you off with a bad tea, for example, the next thing you taste will be amazing, even when it’s actually just an ok tea. They can also do it the other way – show you something that’s ok, then a bunch of stuff that’s no good. After the third one you’d give up and buy the first, even though it’s entirely possible you’d find much better tea next door, or they have even better stuff that they haven’t shown you. Prices is also a problem – three teas that they are willing to sell you at, say, 300, 400, and 500 a jin can also be sold at 1300, 1400, 1500 a jin, and you wouldn’t know the difference unless you know what a tea that sells for 1500 should generally taste like. Shopping for good loose tea is not easy and is a lot tougher than shopping for puerh. It takes real practice.

More on teashops and tastings next time.