Sunday, August 13, 2017

Japanese Tea Ware










I bought some Japanese tea ware last month.  

The teapot you see in the 1st pix is a teapot with a side handle.  Teapots, known as Kyusu in Japanese, are used in brewing tea and are traditionally brewed on floor mats or on very low tables.  The teapot shown is made with Tokoname ceramic and employs the Nerikomi style of kneading patterns with coloured clay.  You can understand my fascination with this teapot; the colours are very hypnotic and I could stare at the teapot for a good few seconds.  The height is about 2.8 inches and I am guessing its capacity at about 150ml.

I had also purchased an old copper kettle.  Kettles or Yakan in Japanese, often used for brewing Japanese tea, are usually made from iron or copper.  Iron kettles or tetsubins from Japan are much appreciated by tea drinkers all over the world for its artistic styles and the 'smooth' water when used with such tetsubins.  Japanese copper kettles are less famous but I was intrigued by the design of this copper kettle.  This design is known as tanuki or racoon style.  A story tells of a racoon, who made itself looked like a kettle to avoid capture by a hunter, found itself  'smoking' when the hunter placed this 'kettle' over a fire.  

This kettle can easily hold 1.5 litres of water.  I had already tried using this kettle but found the water less tasty than a tetsubin.  Maybe I should had washed the kettle thoroughly.   

But I digress.  I would be in Guangzhou in the last week of Sept.  I would welcome any readers to join me for a week of tea adventures in the tea markets of Guangzhou.  Breakfast not included.


Tuesday, August 1, 2017

2006 De He Xin Raw Pu erh







My Malaysian friend and I had bought this tea 5 years ago at a Malaysian teashop.  We had sampled  this and found the tea to be very strong but new in 2012.  My friend and I decided to buy a carton each for slightly better price.  

I met this friend early this year and he was quite excited over this tea.  He had been sampling this tea every 6 months since our purchase and he found that this tea had 'turned' this year.  The term 'turned' is just a name used among my Malaysian friends that described a pu erh tea that seem to mature/age significantly or suddenly.  Let me explain.  There are some pu erh tea that, when you had bought them and stored them away, the taste and aroma do not seem to change for a few years since the purchase.  I had noticed that, there are some pu erh tea, when they turned about 8-10 years old, will taste and smell slightly different.  The mellowness and smoothness of the tea seem to be more pronounced.  There is a mature taste in the tea as well.   

I have a old Chinese tea collector in Guangzhou, that had explained to me his thoughts; that pu erh tea will change in both taste and aroma in phases, about 10 years per phase.  He claimed that the 2nd phase would see the pu erh tea take on a more medicinal character in the brew.  I had tried a few of his much older cakes as well as 20 year tea cakes at teashops and I can attest to some medicinal aroma in these tea.  

This 'turning' phase is something that many pu erh tea drinkers and collectors look forward to when they store and age their pu erh tea.  The pu erh tea may become more floral or more herbal or even may developed a camphor aroma in the tea after some time in storage.  These changes in both aroma and taste, in my opinion are due to the tea leaves and the storage conditions of the tea.  When you and I buy older pu erh tea, we are also indirectly  buying the time as well as buying the storage of the tea.  

De He Xin is a well known teamster in China.  He had produced a raw (this tea) and a ripe pu erh tea cake in 2006.  This tea, as described in the note enclosed with the cake, are composed from Bulang region.  De He Xin had also had this tea certified that it  met the organic label requirements.  I do admit that the tea had 'turned'.   The tea is now more vivid in both taste and aroma.  

What do I advise a few of my readers that had posed me a question about whether to store away tea for 10 years or buy a 10 year old pu erh tea outright.  My answer, do both if possible.  I find that pu erh tea stored in various countries like Malaysia, Hong Kong and China will have their unique storage characteristics that cannot be easily replicated in a home if you stay in a temperate country( your tea will have its own unique storage result).  For me, that is the fun in trying all these pu erh tea and having an adventure in every cup.  

Tuesday, July 25, 2017

2007 Changtai Ripe Pu erh Brick









I was pleasantly surprised when I sampled this 2007 Changtai ripe brick.  This is a 2007 production and this tea had been stored in Malaysia for almost 10 years.  The 250g brick is individually wrapped and packed 4 bricks in a larger wrapper.  

My readers would know that I had been encouraging readers in 2 aspects when it comes to pu erh tea:
a) breaking up a brick or cake into pieces and storing in a tea caddy for 2 weeks before drinking
b) use boiling water when brewing the tea

These 2 simple steps, in my own opinion, does make the pu erh tea (raw and ripe) more amplified in both taste and aroma.  I have tea drinker friends that only leave a cake or brick unbroken and only peeling off a small chunk whenever they want to brew their tea.  I can understand tea caddies does need space.  I would like to suggest using smaller tea caddies or tea boxes, with about 50-100g capacity, might helped address the space issue.  As for my readers using electric or stove kettles, I recommend a quick reboil prior to every infusion.  As the water is already hot, such reboiling should take less than 30 seconds.  These 2 steps would make your pu erh tea session more yummy.

Back to the Changtai tea.  I could get about 8 strong infusions from a tea session.  The tea is mellow and smooth with nice earthy herbal notes with a faintly sweet aftertaste.  Happy days.    





Sunday, July 16, 2017

My New Boiling Water Setup









I had plans to have a new 'boiling water' setup and had purchased these items many months ago.  Procrastination crept in.  The kettle in the top pix, which I had bought in Hong Kong about 18 months ago, is a Lin Ceramics model.  This is a 1.4 litre kettle.  A similar kettle was also used at Lau Yu Fat teashop in Hong Kong. The shop had been using these kettles for a few years and I had been impressed with the performance, durability and the 'smoother' boiled water from the kettle.

I had also purchased an infrared cooker.  Made by Kamjove, China, this brand is preferred by the tea drinking communities in China.  Their induction cookers were reliably used by many teashops in China and reviews on Kamjove products were good.  The model I had purchased is a radiant (infrared) cooker.  The 'shell' of this cooker is made from clay.  I had observed this cooker being used at a teashop in Guangzhou.  The cooker was used throughout the day and I like its ability to have controls to boil a full kettle of water but also keep the water at a very small boil as well.  It has a auto-off function after 5-10 minutes.  I personally believe that for brewing pu erh and high roasted oolongs, water temperature should be as high as possible (close to boiling) so that the aroma and taste could be fully brought out during brewing.  Information on the cooker box indicated that kettles/pots made from iron, silver, copper and glass can be used on this cooker.  This gave me more flexibility in using different kettles made from different materials.  I realised I have a small kettle collection as well (about 10 in all). 

Now all I need is to season my ceramic kettle.  I was told to boil/cook a mild rice porridge in the kettle to season it.  I had been procrastinating on this procedure but hope to do it during this weekend.  Last pix show a trial run I had with this cooker.  I felt the tea 'stayed' warmer using this setup....maybe its my imagination. 

I had mentioned many times in my blog that all you need is a gaiwan/teapot and 2 cups to have a good tea session.  So why did I spend moolah on this boiling water setup?  Visually, it looked good.  And....the water tasted better but ever so slightly.   The improvement is very tiny.  To me....brewing tea using a seasoned teapot or purion tea ware will also give me a tiny improvement in the taste and aroma of my tea.  All these tiny enhancements, which I perceived, are some of the 'fun things' to have in a tea session.  Yes, these add-ons are not necessary but on long weekends...... using these 'extras' does make a tea session a more interesting exercise. 





Tuesday, July 4, 2017

2017 Maosheng Liu Bao Tea










At the Malaysian Tea Expo in early June 2017, I came across a booth that promoted Maosheng Liu Bao tea.  The distributors promoted this tea by packing this tea in 250g paper boxes made specially for this tea expo and selling them at special prices to visitors of the tea expo.

There was even a manager from Maosheng tea factory at the booth and he invited me to sample their Liu Bao tea (see last pix).  He informed me that their tea factory was located in Wuxi, China and their processing of their Liu Bao tea used modern technology in the fermentation of the tea.  He explained that Liu Bao tea was traditionally fermented on factory floors and the tea was covered with blankets during the fermentation process.  The tea was also 'hand stirred' every few days to ensure a consistent fermentation of the tea.  Maosheng tea factory does the tea fermentation 'off ground'. Their Liu Bao tea are placed in large steel vats where humidity and temperature are controlled to provide 'optimal' formation of the tea.  Temperature and humidity are calibrated throughout the entire fermentation process. This would enable the tea to be fermented to exacting conditions/ specifications of the tea factory.

How did this tea compared to my current stash of Malaysian Liu Bao tea? I  am unable to make a proper comparison.  This Maosheng Liu Bao tea was only produced this year while my current Liu Bao tea is more than 10-15 years old.  If you like traditional Chinese herbal tea (those brewed in South East Asian Chinese medicinal halls), you will like this Maosheng.  The aroma is medicinally herbal.  There were some fermentation scent in the tea but overall the tea is easy to drink.  I bought about 2 kg of this tea and intend to store the tea in a large jar.  I will revisit this tea after some time in storage.

To my American readers, Happy Independence Day.

And to James, of Teadb(link), congratulations on your marriage.  On the tea blog, James and his tea partner, Denny usually drink and review their tea on their site.  They even 'video' their tea sessions with both of them sitting side by side and having a good time with their tea.  I have a friend that is a 'fan' of these guys and she will tune in weekly for their latest episode.  James is a real hardcore tea drinker.  I believed, based on his latest post, he had a honeymoon in Japan, Taiwan and Hong Kong.  It was incredible he incorporated tea drinking sessions/meetups and tea shopping in all these 3 countries during his honeymoon. Wow.





Sunday, June 25, 2017

2007 Nan Qiao Tea Factory Raw Pu erh








"The force is strong with this one".

I am surprised with this tea.  The strength of this tea caught me off guard.  This 2007 raw tea cake is produced by Nan Qiao tea factory.  I do not have much information on this tea factory except that it is located in the Menghai region in Yunnan, China.  It was common that many owners of smaller tea factories usually learnt their tea production skills from working in the larger tea factories before they venture out forming their own tea factories.  

This tea cake had been stored in hot and humid Malaysia for about 10 years.  The storage of this tea is clean and dry and I could hear the 'crispiness' while I broke up a tea cake to store in my tea caddy.  

This tea has bitterness with strong aromatic notes of hay and dry herbs.  I only get a very faint sweetness after the tea session.  I felt sweaty drinking this tea which lasted about 5 min.  I must remember not to brew this tea on a hot afternoon.

But I digress.  A reader emailed me wanting to drink raw pu erh and asked for recommendations.  I am sure many expert readers would and can easily mention the various blends and vintages they enjoy.  My concern is whether a 'newbie' can enjoy and appreciate these tea we like.  I would recommend trying as many raw tea as possible.    One solution might be to contact tea writers on forums and blogs...when they write something about a tea that interest you, perhaps you can write to them to sell you a sample/samples of the tea that had been reviewed.  It will allow you to compare notes.  More importantly, you get to make new friends and would allow you to ask questions about tea.  Tea writers can be very generous.  Yes, you may find the tea different in what was described, but this is the fun of drinking tea; that a cup of tea will appeal differently to tea drinkers.   As for myself, I started with a few cakes and used them for comparisons before buying more.  A few friends now calls me a tea hoarder.  That is another story.        


Wednesday, June 14, 2017

Art Of Tea Magazine Issue 59











Tea Art magazine issue #59 main article was about Liu Ann Tea.  I hoped the pictures on that article will give you an idea on the production of Liu Ann tea.  This tea is mainly produced in Fujian Anhui in China.  Vintage Liu An tea are now very expensive and are highly sought after by the Chinese tea drinking community.  Liu An are traditional packed into bamboo baskets and this tea can be kept for many years allowing the tea to 'age' to a mellow and smooth tea.  

I was also told, while have tea sessions with my tea drinking groups, that Liu An tea was also drank as a medicinal drink.  A good strong brew of Liu An tea will help alleviate cold and flu symptoms. Old Chinese medical halls would often used Liu An tea as a liquid base to concoct a bowl of Chinese herbs for their customers.  

This issue also showcased young teapot potters.  Notice the interpretation of the tea set in in the 7th pix. Nice.

There was a rare article on teapots in English as well.  Written by Chi Lin Lu, the author suggested that for collecting vintage teapots, a collector must be familiar with the clay, production styles and appearance of that period before you purchased a vintage teapot.  The author compared teapot appreciation to that of buying vintage pu erh tea where a buyer must be familiar with certain characteristics of that tea citing features like type of paper wrapper used, size and thickness of the cake and even the appearance and depth of the cake centre hollow.  An interesting read.