#Dongting tea

[chinesegreenteagoldentriangle]

Traditional Chinese medicine talks about tea, have you been drinking it correctly?

When I was young, I only knew of two types of tea: "big bowl tea" and "Biluochun" tea. Later, I learned about tea because of studying traditional Chinese medicine and discovering that tea is also a type of medicine. For example, the Chuanxiong tea blend is recorded in the "Essentials of Materia Medica": "Tea leaves have a bitter and sweet taste. They enter the Hand and Foot Shaoyin, Taiyin, and Jueyin meridians. They are effective in clearing the heart and lungs, purging the intestines and stomach. When combined with chamomile, it can treat headaches; when combined with ginger, it can relieve water retention and stimulate the bladder and kidney meridians when consumed after drinking alcohol." However, tea is ultimately cold in nature, and since my body constitution is weak and cold in the spleen and stomach, I remember drinking Pu-erh tea once and having to go to the bathroom halfway through, so I rarely drink tea. But one chance encounter changed my perspective.

Recently, I went to visit a small shop near the Wudaoying Hutong next to the Beijing Yonghegong Temple. The shop owner is a good friend of mine who invited me to try Biluochun tea. This is a type of green tea, and at the time it was dinner time, so how could I dare to drink green tea on an empty stomach? So I politely declined. But my friend said, "Just take a sip, I guarantee it won't be too cold." She said that this tea comes from an 80-year-old tea tree growing on a sunny mountain in Dongting Lake. This is the first crop of early spring tea picked by hand and processed with firewood, so it is not like other green teas. Unable to resist her persuasion, I sat down and tasted the Biluochun tea. After drinking a few cups, I was surprised to find that my stomach and intestines felt slightly warm and comfortable, with no signs of diarrhea. I let out a few belches and felt quite comfortable, and even had a slight feeling of fullness. I stayed until 8pm, drinking the tea on an empty stomach, without any discomfort, and even feeling slightly full without hunger. The warm tea entered my stomach and I broke out into a light sweat, feeling very comfortable. Later, my friend gave me some Biluochun tea, and every time I drank it, I felt the same way, so it seems to be no coincidence.

This chance encounter changed my understanding of tea, especially green tea, and reminded me of an elderly person who once said that his father, who was over ninety years old, had been drinking tea his whole life and lived a long and healthy life, as did many other elderly people. At first, I thought it was due to their physical constitution, but now I see it's not entirely the case. Recently, I've been thinking carefully and have had some realizations.

Although the nature of tea is generally cool, ultimately its temperature can be influenced by two factors: first, the growth environment, whether it is in a relatively yin, cold, and humid area or a warm and sunny one. Just like the difference between grapes grown in the north of China and those grown in Xinjiang, or the difference between two types of Chinese medicinal herbs called niuxi: Sichuan niuxi promotes blood circulation, while Henan niuxi nourishes the liver and kidneys. Similarly, ginseng grown in the northeast is warm in nature, while American ginseng is cooler. These differences in nature are due to their different growing environments, including temperature, sunlight, soil, and planting methods.

Second, the processing methods are also important. Most teas need to be withered and then undergo a process called "kill-green," which involves roasting with fire. Traditional Chinese medicine believes that medicinal herbs and raw herbs that have been processed by fire have different cold, hot, warm, or cool properties. For example, raw licorice has a cold and cool nature that can clear away heat and detoxify, while roasted licorice can tonify the spleen and supplement qi. Raw rehmannia has a cool nature that can cool and activate blood, while steamed rehmannia has a slightly warm nature that can nourish the kidneys. Most herbs that have been processed by fire tend to have some warm properties, depending on the specific method of fire processing, which can even vary between using firewood or an oven.

There are many steps involved in tea processing, and many of them involve using fire, either by roasting or steaming. The tea processing method determines the warmth or coolness of the tea. I used to think that fermented teas, such as black tea and Pu-erh tea, were not cool, but that was because I didn't understand the fermentation process of tea. Tea fermentation is usually done by spreading the tea leaves flat and letting them sit at room temperature of around 25 degrees Celsius, so it's different from using fire. Therefore, to sum up, the warmth or coolness of tea depends on the environment and processing method.

In light of this, people with a cold constitution are not necessarily unable to drink green tea, while some fermented teas, such as Pu-erh tea, may not be suitable. Therefore, finding the right tea for oneself and knowing the principle of moderation is the key to health.

Author: Zhang Dong, Chief Physician of the Cardiovascular Department at Xiyuan Hospital, China Academy of Chinese Medical Sciences.

[bluemorningsoup]

Rules: share the first lines of ten of your most recent fanfics and tag ten people. If you have written fewer than ten, don’t be shy and share anyway.

Tagging @huldraism and @treefragment and…any fanfic author who wants to do this. Thank you to @danmeiljie for the tag!

“Sleeping in a cold bed, dreams do not go far.” Heartbreak Place

“A month after Zhou Xu opened his eyes, Da Wu cleared him to use his qi freely, to practise his qinggong, and to wield his gongfu the way it was meant to be used.” By the Light of the Frost

“At night, a snowstorm swept across Lake Dongting.” Wild Geese

“‘“I’m home!’” Happy To Be Home

“Was it the wind sighing between the willows?” The Audible Sea

“The first day, he woke up at the crack of dawn, to ask for some water and how long he had been asleep.” Fragrant Herbs for the Fair

“In the morning, it rained in Arcadia, stained glass angels weeping big fat pearls into the emerald canals below.” Death in the Invisible City

“The people had gone, but the wine remained: rows and rows of clay jars, dark glaze sleeping under dust.” All Things Sweet and Bright

“The bright moonlight was no match for the frost on the ground.” Home in a Cold Harbour

“Someone had said the lotus seed pastry from the tea shop at Duanzhi Alley in Jiangnan was to die for, so come autumn, along with the withered leaves, Ye Baiyi found himself drifting onto the streets of Jiangnan.” Clear Skies, No Magpies

[cha2sourcing]

A Tale of Two Teas: West Lake Longjing and Bi Luo Chun's Delicate Dance

Nestled within the diverse landscapes of China, the teas of West Lake Longjing and Bi Luo Chun emerge as beloved exemplars of the country’s rich tea heritage. Each tea brings a distinct narrative and sensory experience, celebrated for its unique character and historical significance. Delving into the world of these two exquisite green teas provides a glimpse into the artistry and tradition that define Chinese tea culture.

West Lake Longjing: A Reflection of Tranquility

From the scenic vistas surrounding Hangzhou’s West Lake, Longjing tea, or Dragon Well, originates. This tea is as much a part of Chinese cultural fabric as the famous lake itself. Revered for its gentle precision and graceful presentation, West Lake Longjing is a symbol of the refined, peaceful elegance that the region embodies. The tea leaves, flat and smooth from careful hand roasting, carry with them the cool whispers of the West Lake breezes.

Brewing a cup of West Lake Longjing is akin to painting a landscape with watercolors. The flavors are delicate, with a hint of sweetness reminiscent of the springtime air over West Lake. Notes of chestnut intertwine with a mild vegetal quality, reflecting the natural harmony of the area. The brew is a pale, shimmering gold, inviting a moment of calm with every sip, echoing the serene beauty of its lakeside origins.

Bi Luo Chun: A Burst of Nature’s Delight

In contrast to the serene calm of Longjing, Bi Luo Chun, which translates to "Green Snail Spring," offers a vibrant tapestry of flavors and aromas. Cultivated in the fertile Jiangsu province, particularly around the Dongting Mountain, Bi Luo Chun is surrounded by lush fruit orchards whose blossoms lend subtle sweet nuances to the tea bushes. The tiny, tightly curled leaves of Bi Luo Chun resemble snail shells and unfurl gracefully when steeped, releasing their hidden bounty of flavors.

The experience of drinking Bi Luo Chun is like wandering through a vibrant orchard in full bloom. Each sip bursts with a complex array of fruity and floral notes, capturing the essence of spring’s exuberance. The tea’s light green liquor is lively and refreshing, with an undercurrent of richness that speaks to the fertile soils of its mountain home.

Cultural Embodiment and Moments of Joy

West Lake Longjing and Bi Luo Chun not only offer distinct flavors but also embody significant cultural narratives. Longjing tea has long been a part of elite gatherings, appreciated for its soothing qualities and its association with intellectual refinement. It is often enjoyed in quiet, contemplative settings, perfect for philosophical discussions or peaceful afternoons by the lake.

Bi Luo Chun Green Tea, with its lively and inviting character, is suited to joyful, festive occasions. Its ability to delight the senses makes it a favorite during celebrations, where its spirited profile enhances the cheerful atmosphere. It is a tea that encourages conversation and laughter, making it a social favorite among tea enthusiasts.

Conclusion

West Lake Longjing Tea and Bi Luo Chun, each in its own right, offers a unique window into the soul of Chinese tea culture. Longjing reflects the poised elegance of Hangzhou’s historic landscapes, providing a tranquil retreat in every cup. Bi Luo Chun captures the vibrant life of Jiangsu’s fruit-laden hills, offering a refreshing escape into nature’s playful side. Together, these teas invite enthusiasts to explore the rich tapestry of flavors and traditions that Chinese tea has to offer, each sip a discovery of history, culture, and natural beauty.

[oriarmcha]

Do you drink tea or coffee in the morning? Is it tea or coffee that wakes you up?

The first morning tea in August.

[leoteaworld]

Top 10 Famous Chinese Tea (5) Jun Shan Yin Zhen Tea (Master Mountain Silver Needle 君山银针)

Type: Yellow TeaOrigin: Junshan Island, Hunan ProvinceDescription: One of the Famous Chinese Teas. About Junshan Yinzhen Tea Junshan Yinzhen Tea is a kind of yellow tea that originated on Junshan Island of Hunan Province in China. It is also planted around Dongting Lake where Junshan Island is located.The other names of Junshan Yinzhen Tea are “Mount Jun Silver Needle”, “Superfine White Tea”,…

[scuolajaku]

Bi Luo Chun tea Bì luó chūn 碧螺春

Do you know Bi Luo Chun Chinese green tea? Learn here how prepare it in this blog's article! #tea #biluochun #greentea #chinesetea #teaceremony #theartoftea #碧螺春 #茶

This variety is reputed to be the second most important in China, after the more famous Long Jin tea from West Lake (Hangzhou – Zhejiang).It is a very delicate tea with a rolled shape, characterized by the presence of white buds that give it that typical slightly fluffy appearance.It is produced today, just as it once was, on the mountain slopes of the Dongting region near Tai Lake in the…

[moshintheteagaiwan]

Tasting: Bi Luo Chun (Green Spring Snail)

One of if not my absolute favorite green tea. Bi Luo Chun which translates to “Green Spring Snail” is a high sought after Chinese green tea originally from the Dongting mountain region. It’s name come from the the tightly rolled spiral tea leaves which resemble snails.

The tea is often ranked as #1 of all Chinese green teas by tea experts. The tea itself if a beautiful. Tightly rolled leaves covered in a lovely white downy with a wonderful fresh, slightly floral fragrance. A great choice of tea for the fast approaching spring season.

FUN FACT: The tea was originally named “Scary Fragrance”. The legend behind this goes that upon discovering it, a tea picker ran out of space in her basket, opting to put the leaves between her breasts instead. The warmth of her body heated the tea, which caused the tea to emit a strong aroma that surprised the girl.

The liquor is light, sweet, fresh and delicate. The tea has a slight vegetal flavor with slight floral notes and a fruity, almost peachy/ nectarine kind of after taste.

This particular batch came from a limited release at DavidsTea, but you can find it at many high end online tea shops. I’ll talk more on where to find the good stuff later.

[dolm]

China. Junshan. Hunan. 1983. Tea pickers near Lake Dongting. Hiroji Kubota.

[zhenantea]

Is Green Tea Acidic Or Alkaline?

　　Green tea is loved all over the world. More people pay attention to green tea as a manifestation of their emphasis on health. Many people ask us whether green tea is acidic or alkaline. Is it not difficult? From the nature of green tea, we will give you an analysis of whether green tea is acidic or alkaline.

　　Green tea also contains many detoxification factors, which easily combine with toxic substances in the blood and accelerate their excretion from the urine. Green tea refers to the use of new leaves of tea trees without fermentation. Green tea is alkaline. After typical processes such as fixing, kneading, and drying, the color of the finished product and the brewed tea soup preserve the green color of fresh tea leaves. Keynote.

　　Drinking green tea regularly can also prevent cancer and lower blood lipids, help computer families resist computer radiation, and lose weight. Smokers who drink more green tea can reduce the damage of nicotine.

　　Modern medical research has shown that green tea contains alkaloids such as caffeine, theophylline, choline, etc., which belong to alkaline beverages, which can neutralize the acidic constitution caused by eating meat and other delicious foods, maintain the acid-base balance of the blood, and eliminate fatigue. , Refreshing effect.

　　Mao Zedong liked to drink green tea (Xinyang Maojian and Longjing) in his later years. The content of catechins in green tea is as high as 25%. Studies have confirmed that green tea can significantly reduce serum cholesterol levels and reduce coronary atherosclerosis, thereby preventing coronary artery disease. The role of heart disease.

　　Therefore, Mao Zedong likes to drink green tea also has its health care truth, and it also answers the question of whether green tea is acidic or alkaline because green tea is an alkaline substance! It is mainly determined by many elements of green tea.

　　Green tea is generally grown in the mountains, and there are many rocks on the mountains, which leads to the basic answer of whether green tea is alkaline because the rocks contain a lot of alkaline substances, tea trees grow in such an environment because green tea belongs to Alkaline!

　　Commonly found in the market are Xinyang Maojian, West Lake Longjing Tea, Huangshan Maofeng, Dongting Biluochun, Jianye, Emei Chunyu, Picking Flower Maojian, etc. Green tea processing is divided into three steps: fixing, rolling and drying.

　　The characteristics of green tea determine that it retains more of the natural substances and alkaline substances in the fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, chlorophyll retains about 50%, and the loss of vitamins is also less, thus forming the characteristics of green tea "clear soup with green leaves, strong astringency in taste".

　　Xinyang Maojian, a treasure of green tea, is a splendid pearl in the Dabie Mountains. It has always been famous at home and abroad for its unique style of "fine, round, light, straight, more pekoe, high fragrance, strong taste, and green soup". Xinyang Maojian green tea recommended by Xinyang Tea Network is also alkaline.

　　Through the above introduction, you should understand whether green tea is acidic or alkaline. To repeat, green tea belongs to the alkaline tea category, which is inseparable from the growth environment and chemical nutrients contained in green tea.

[chinesegreenteagoldentriangle]

Exploring the Diverse World of Chinese Green Tea: Unveiling Unique Varieties and Flavors

Picture description：Description: This photo shows a pruned tea tree. The dead branches of the tea tree have been trimmed off, leaving only strong branches and shoots. This is a very important part of tea tree management, which can help the tea tree stay healthy and productive. The dead branch tea tree can become the organic nutrients of the tea tree, providing necessary nutrients to promote the growth of the tea tree. Trimming the tea tree is a necessary job to be done after the new tea is harvested every year, which can control the height and shape of the tea tree, promote the growth of new branches, and improve the quality of tea leaves. Through pruning, the tea tree can better absorb sunlight and nutrients, growing healthier and higher-quality tea leaves. Therefore, pruning the tea tree is one of the important means to improve the quality of tea leaves and a task that tea farmers must perform every year.

Chinese green tea is a treasure trove of unique flavors and distinct varieties, each with its own characteristics and flavor profiles. From the subtle and grassy Dragon Well tea to the floral and aromatic Jasmine tea, the world of Chinese green tea offers an exquisite experience for tea enthusiasts worldwide. Join us as we delve into the captivating world of Chinese green tea, exploring its rich history, cultivation methods, and the exquisite tastes that make it a true luxury.

History and Cultural Significance:

Chinese green tea has a legacy steeped in history and cultural significance. It originated in ancient China and has been integral to Chinese culture and traditions for thousands of years. The meticulous cultivation and processing techniques developed by ancient Chinese tea masters have been passed down through generations, ensuring the preservation of the tea's unique flavors and health benefits.

Distinct Varieties of Chinese Green Tea:

1.Dragon Well (Longjing) Tea:

Flavor Profile: Delicate, mellow, and subtly grassy. Unique Characteristics: Flat and slender jade green leaves with a distinct chestnut aroma. Cultivation Region: Hangzhou, Zhejiang Province.

2.BiLuoChun Tea:

Flavor Profile: Refreshing, light, and fruity with a hint of nuttiness. Unique Characteristics: Twisted and curly leaves with a delicate white downy appearance. Cultivation Region: Dongting Mountain, Jiangsu Province.

3.Huangshan Maofeng Tea:

Flavor Profile: Fresh, floral, and mildly sweet. Unique Characteristics: Long, slender, and tightly curled emerald green leaves. Cultivation Region: Huangshan Mountain, Anhui Province.

4.Jasmine Tea:

Flavor Profile: Fragrant, floral, and subtly sweet. Unique Characteristics: Green tea leaves infused with jasmine blossoms.

Picture description: Look, the new grown tea tree is fat and full. Such tea tastes mellow and has a rich aroma.

Cultivation Region: Various regions across China.

Cultivation and Processing Techniques:

Chinese green tea production involves meticulous cultivation and processing techniques that contribute to its unique flavors and characteristics. Organic farming methods, careful handpicking of tender leaves, and traditional pan-firing or steaming methods are employed to preserve the natural essence of the tea leaves. These artisanal processes ensure that each cup of Chinese green tea carries the aroma and taste that tea connoisseurs treasure.

Health Benefits and Caffeine Content:

Chinese green tea is renowned for its numerous health benefits. Its rich antioxidant content helps boost metabolism, aids digestion, and supports cardiovascular health. Moreover, the moderate caffeine content of Chinese green tea provides a gentle energy boost without the jitters associated with higher caffeine beverages. Incorporating Chinese green tea into your daily routine can promote overall well-being and enhance your lifestyle.

Conclusion:

Embrace the captivating diversity of Chinese green tea and embark on a journey to discover your perfect cup of luxury. With its distinct varieties and flavors, Chinese green tea offers a world of sensory delight and unparalleled health benefits. Explore the rich history, cultivation methods, and unique characteristics of each variety to truly appreciate this enchanting beverage.

Leave a comment below and share this article with your friends to join the conversation about the wonders of Chinese green tea.

Buy Now

[findsuzhou]

Dongting Biluochun, a drink Jiangnan

Dongting Biluochun, a drink Jiangnan

The grass turns green, the warm wind is slightly drunk and it’s a good spring again. Countless tea guests are looking forward to tasting the “first fresh tea” in Jiangnan. Biluochun, a Jiangnan green tea once named by Kangxi, has been dormant for a winter. In spring, it is filled with the breath of spring and brings its own fragrance of flowers and fruits. The color is like emerald and curled…

[oriarmcha]

New 2023 Bi Luo Chun green tea.What's your first cup of new 2023 tea?

[teaphasesoracle]

Tea is the elixir of life. ✨🍃💛 Drinking Yellow Tea, this afternoon. Yellow Tea is half way between white and green tea. It’s slightly more processed than white and a little more rare. Yellow Tea grows on an island on Mt. Jun (The Mountain of the Immortals). This is an incredibly beautiful island in the middle of the large Dongting Lake, which is located in the Hunan Yueyang City. As a result, Jun Shan Yin Zhen translates as “Silver Needle from the mountain of the Immortals.” ✨🍃💛 It’s extremely earthy and the brew time is 2 to 4mins. Anymore than 2mins and it becomes to grassy to me. It’s an acquired taste. Western teas, as we know them, are more pungent and flavorful, so when tasting a tea as delicate as this...it’s more for the appreciation and health benefits. ✨🍃💛 I’m grateful to enjoy this rare tea and sip it’s history. Tea Blessings to you! . . . . #TeaWitch #yellowtea #tea #summertime #witchy #ritual #sacredspace #innerpeace #innergoddess #divinefeminine #steep #spirit #earthmagic #elixir #crystalhealing #tealady #teajewelry #magic #fae #fairy #teaphases #teaphasesoracle #altar (at Colorado)

[howaythelasssf]

Tea Tasting Notes & Glossary

Ancient Mystery Tea glossary

I’m starting a tea glossary here:

Green tea is unoxidized

White tea is lightly oxidized

Wulong (Oolong) tea is semi oxidized

Red (aka black) is heavily oxidized (generally 94% or higher though some ancient red teas are oxidized to 80-90%)

True black (pu’er) is fermented

“Gung fu” is master tea processing. I just looked up this term and see it’s the same as the term I associate with martial arts. In both contexts it means the same thing, referring more to what a person puts into something rather than the nature of the thing itself. (The term is made up of two characters: the first, Kung (功), can mean skillful work, hard training, or endeavor. The second, Fu (夫), means time spent.)

Standard tea processing has these steps:

1. Pick tea in spring (generally a bud and two leaves)

2. Wither the tea to reduce moisture content (generally done outdoors)

3. Roll the tea (once for standard process, multiple times for gung fu process.

4. Oxidize the tea

5. Bake the tea to stabilize it for market

Trichomes - tiny pieces of tea that float in the water that may have health promoting properties.

Notes on the 2.27.21 tasting - Vintage (red)

Vintage red tea comes from Fengqing to the north of Lincang, 7000 ft above sea level and a challenging 4 hour AWD ride from Lincang, itself difficult to get to even by plane.

Mini history lesson

1931 Japanese invaded NE China

1937 two tea experts promoted to migrate to Yunnan in search of safety to produce tea. Back then there was no infrastructure whatsoever, super remote (still many places are).

1939 they produced their first finished tea for sale. 500 baskets.

Yunnan is considered to be the birthplace of tea. There are 3500 year old tea trees there. There are more varietals of tea tree in Yunnan than anywhere else. At least 25, probably more to be discovered.

Notes on the 3/6/21 tasting - Ascending Aura (True Black Pu’erh)

“Tea is about the total experience”

This is a true black tea meaning it’s been fermented.

“Hai cha”

Unusually this was a fall pick. Usually Sophie’s doesn’t go for fall picks as they can suffer from greater exposure to insecticides. Plantation bushes are sprayed regularly during the growing season so by fall they have been sprayed many times.

This pick (2009) came from 300-1400 year old wild tea trees. These are never sprayed as they are wild.

Packaged in 2012.

Tea leaves are given a number representing their relative size (1-10).

Tea leaves are also graded (special grade being the very best, first grade the next best, etc.) 

Special grade: >70% 1 bud, 1 leaf

First grade: >50% <70% 1 bud, 1 leaf

Most fully fermented teas are blends of different grades

Brew this tea in glass but with a cover.

Process for Pu’erh

Pu’erh is processed in a special way to encourage microbial fermentation after the leaves are dried.

- Wither under sun

- Fry at lower temp than green tea - long enough to halt the tea's oxidation, but not so long as to drive off all moisture and kill natural bacteria. 

- The tea is then left to dry in the sun, but the bacteria live on, and over years and decades, they'll help completely transform the tea from a fresh, bitter green into something more dark, mellow, and rich.

- Sort package etc. For the typical Pu-erh cakes this involves steaming then compress into cakes and drying again.

Lincang factories make tons of pu'erh tea, most of which is compressed into cakes.

History In 1973 China patented the fermented tea process dramatically accelerating the fermentation process, reducing time from many years to a couple of months. It’s a composting style process in the factories.

From 1973-mid 80s, tea masters resisted the idea that tea didn't need to be aged naturally. They wanted it to be only 80% fermented so it would need to age after fermentation and their expertise would still be needed. Fully fermented teas don't "age"  materially as they are already fermented.

After 1987, only rare artisanal teas have not been processed using this patented process. Unique fully fermented teas can only be found in villages or with special grade source material (wild not plantation tea).

Beware liars, cheaters and scammers. In the tea world, fermented tea is the second most commonly faked tea. (# 1 is Dragonwell.) The tea is not well understood. The tea has been the subject of speculative crazes.

An app for tea experts exists in China that allows tea masters to look up fermented tea details in a database to determine if it's a fake.

Junshan Needle (Yellow tea) tasting, 3/13/21

Ceremonial tea. 

Grown on a very small (1km2) island in Dongting Lake in Hunan Province.  Very rare and unusual tea. Grown at lowest altitude, almost sea level.  Also grown in fields beside the lake. Very hard to get this tea, especially the highest quality. Special varietal on this island, not found elsewhere. No photos allowed. 

Leaders of China come to Dongting Lake at some point in their career. Private trips to enjoy the tea. When China joins the UN, it serves this tea to everyone at the ceremony to mark the occasion. When Putin went to China in the early 2000s, he received a gift of tea from this area. Fewer than 5% of Chinese ever get to taste this tea.

This is a bud only tea. To make 1 1/3 lbs of tea, 105,000 buds need to be picked. An expert tea picker can pick 200g, less than 1/2 lb. The tea can only be picked at a particular time of year. Just once picking a year in April. 

There are a lot of rules about picking these buds. Size, condition, weather constraints, etc.

When we discuss the tea on Saturday let's also remember to use the terminology we started to use over the past few weeks as we evaluate. When thinking of Yellow teas some of the descriptors are: (Aroma) Light and fresh.  Tea Liquor--light, transparent.  Taste--soft, smooth, thick, thin, sweet, mellow, cleansing, or drying. Does the flavor linger? This tea is brewed at lower temperature so be careful when you take a tiny sip.

Process - kept private

Pan frying 130-175F, relatively low temperature, with special hand movements, for just 5 minutes. Don’t completely denature oxidative enzymes.

Then wither, reduce moisture content

Bake in a charcoal oven for a short period of time, again to reduce water content

Remove from oven, spread out

Every bud needs to be similar size and shape, otherwise thrown out

Wrapped in a craft paper

Enhanced flavonoids in this tea

When thinking of Yellow teas some of the descriptors are: 

(Aroma) Light and fresh.  

Tea Liquor--light, transparent.  

Taste--soft, smooth, thick, thin, sweet, mellow, cleansing, or drying. 

Complexity

3/20/21 - Ancient Woodland (Pu’erh)

From Yunnan Province, Ailao Mountains.

Ancient tree - created in an indigenous zone. Indigenous people pick and process this on site. Does not go to Menghai (industrialized processing for terrace tea).

Does it make a difference if it’s processed on site vs. at an industrialized plant?

Considerations: ISO standards observed in the factory setting but fermentation at the farm uses local bacteria in the forest. No tourists. Very impoverished, very remote and can’t drive all the way there. 2-3 hours to get to the right part of the forest and need a guide to get there. Officials do not go there as they cannot drive there.

Wild trees are around 2000 years old, very large, need to climb to harvest. Likely self-planted, self-propagated trees. This area has the largest known ancient tea groves in the world. 

Sophie’s doesn’t purchase fully fermented teas from factories. Often economics trump taste and they don’t modify their process according to the nature of the material they are processing. Too many pitfalls in the fully fermented world.

True black tea, fermented

Marketeers are trying to create a separate category of tea for Pu’erh as distinct from other black teas. Their terms:

Cooked pu’erh = fully fermented

Raw pu’erh = starting the fermentation journey

Manufacturing Process in the village

There is a scarcity of ancient tea leaves and the value has gone up a lot since 2000. Pre-2000, especially pre-1993 people didn’t really understand the value. There was a stampede though it hasn’t touched the Ailao Mountains (giant spiders, giant wasps, cobras, pythons, gibbons). This area’s “source material” - the trees - is called “the Grandfather”. Given the scarcity, it is not used to make a standard fully fermented tea. Instead make it as a raw black. As long as indigenous people didn’t agitate for independence, CCP left them alone. They were completely remote till about 2000 and even since then very few outsiders have visited. There is now a World Heritage Site nearby.

95% of fully fermented tea that has been produced post-1985 has been made via industrial composting process, not much creativity in that method.

Will see stems in this tea - reflecting the need to complement the meagre amount of tea leaves. Would lose the flavor of the tea if it was blended with terrace tea.

Picking is a communal effort, processing can also be communal within the village.

Pick time: spring, relatively early, 3-4 leaves

Brewing Process

7g used after experimenting with 3/4/5/6g and ended up with 7g as it promoted the sweet elements best

Start with rinsing the tea for 20-30 sec in 200F water

Use rinse water to keep glass warm

Brew uncovered for 3 mins at 200F. (Cf. Ascending Aura which is brewed covered as the leaves are younger.)

Benefits of this tea:

Fermented tea is great for digestion especially after a fatty meal.

Stimulative properties: higher caffeine than green tea, warming tea

Tasting notes:

Very limited astringency, very little dryness on the tongue. Dark and mellow and smooth. “A mass of ungainly, different sized, leaves emitting a very slight floral aroma in the bag.  In the glass, they hang down, and rise up.  A drama in the cup.  Floral is replaced by mushroom, veg aroma.”

March 27 Wulong Tea

Grown in many places? Tea varietals are grown all over the world that are then processed as Wulongs. Most famous is the origin of Wu Long in China. In China there are 3 areas: Wuyi mountains (Northern Fujian Province), Southern Fujian province, Taiwan. 

Difference is easy to summarize. 3 month process from pick to final product. Southern Fujian 36 hours from pick to finish process, on market 30 days later. Similar in Taiwan to Southern Fujian.

Semi-oxidized tea. 

You may hear the term green oolong, this is a misnomer for some lightly oxidized teas. (Green tea is NOT oxidized.)

Tea bushes elsewhere in the world, Canton, Nepal, India, Hawaii, etc., are processed as Wulong. “Canton-style” is closest in style. Conditions aren’t exactly the same though as tea processed in the three main areas.

Cliff teas - 25-80% oxidized

Canton - 35-55% oxidized

The high quality producers don’t track the % oxidized. They do it by smell.

Tasting descriptors

Vibrancy

Minerality

Aromas, flavors

Toasty aroma followed by floral flavors. Hence the Black Peony name(?)

Roasted over charcoal - slight smoky taste

The Black Peony we are tasting is from the Wuyi mountains. Harvested late April into May. Cliff tea. Pick top 3 leaves.

Wulong is drunk at a higher temp that white, green and red teas. Brewed at 200F.

At the shop, tea that costs $11 a cup comes from the mountain. Under $11 a cup, the tea is coming from the edge of the mountain.

Northern Fujian vs. Southern Fujian differences in the process

Education level differs - in northern Fujian in the Wuyi mountains, many temples, places of philosophy and education, farmers were influenced by this. People come on pilgrimages from all over China. World heritage site. Poetry and landscape art. Buddhists and Daoists were literate and interested in science as it was then. Experimented with tea over the centuries. 2-4 month process.

Southern Fujian very different, lower elevation, didn’t get the flow of intellectuals and creatives into the area. Farmers in south weren’t exposed to literate people. Much simpler process, 36 hours. 

Taiwanese are much better marketeers than the Chinese. 1852 is when they started marketing their tea. Emperor of the Tang Dynasty was enjoying tea from Wuyi mountains as early as 618. Tea from Wuyi Mtns has been famous for centuries. Wulong process started late 1500s, early 1600s. 

Scammers often roast for a very long time over charcoal as it dominates all the other flavors.

On the mountain, other plants around the tea bushes influence the flavor. This doesn’t happen in tea plantations as every bush is surrounded only by tea bushes.

Salient comments:

I really like its boldness. The tea is cascade of minerals and floral scents

the floral nature of the aroma comes thru as it cools for me

I think this tea is not for food pairing; best to enjoy by itself or with dark chocolate

There are teas that draw me into contemplation. but I feel that this tea is great for focus.

tasting is about being present and fully conscious of the tea experience… drinking is more about hydration and less about the experience (one is about mind and the other about body.. at least from my perspective

April 3, 2021 - Polestar Wu Long Tea

Very popular tea at Sophie’s

Wuyi Mountains, northern Fujian province. Famous cliff tea, from right on the edge of the mountain, better value. Within the mountain - 7.6 km2, best terroir for the cliff teas, 10x the price.

Artisanal cliff teas - 2-3 months to process.

Small pots, e.g., 6oz, require a different process and steeping times. There are schools in China for this, each with their own standard. Without education, making tea in pots this size is just playing per John.

12-16oz standards devised by John and Xiaobei for western tea drinkers of Chinese tea. The rules are updated every time tea supply is backfilled.

Heat equipment

Add tea, shake with lid on to distribute heat and get a sense for the aroma

200F water down the sides

Warm cup while tea is brewing (ceramic 1st brew 3 1/2 mins)

Spring harvest. This varietal is ready for picking earlier than Black Peony.

After brewing and pouring, smell the leaves to establish a baseline aroma.

Very cautious sip (hot tea!)

Very smooth drinking tea, aroma doesn’t necessarily match the taste.

I found the image below helpful in identifying what I am tasting. First time I’ve contributed a tasting comment and John praised it highly.

The more I drink it, the more I am getting the aroma I associate with Uncle Billy’s house in Hexham in the 1980s. He used something called snuff, ground tobacco which he would inhale. I notice the sale of snuff has been banned in the UK since 1992!

Tea process

Pick in the morning, stop around 1pm 

1 bud two leaves

Wither leaves in a single layer on bamboo trays outside in the sun to reduce the moisture content evenly across the leaves (allows leaves to be rolled without falling apart)

Bring inside to wither further on bamboo trays but pile them more thickly than when outside, 2-4 leaves in each layer

Heat the leaves, fry them until they are sticky, then roll them right away to distribute the stickiness and break down the cells so that the essential oils are released to the surface. There is also an aesthetic objective of rolling leaves into a strip.

Let leaves oxidize partially, duration dependent on aroma.

Roast to a certain level associated with a particular smell to get to “stabilized tea,” not fully finished tea. This is at the end of almost 24 hours since picking. Then on to the next batch, can’t finish each batch because it’s so time consuming.

Then after 30-45 days picking season, complete the rest of the process to finish the tea.

Black Peony is roasted the same number of times (3) but at a higher temperature from Polestar.  Polestar roasted for longer but at a lower temperature.

April 10, Reed Jasmine Tea

4-6 week process for the highest quality jasmine teas

Has the essence been sprayed on? If yes, first steeping is strong and looks slightly oily and second steeping is weak.

Traditional method.

Jasmine came from Central Asia. Back then only had green tea and started adding jasmine. Around 1100 the Chinese palate changed in direction of purest taste available, not blends. 

Starting in 1500s in Fuzhou (capital of Fujian province) a new method of infusing tea leaves with jasmine was developed. Different culture than in the Wuyi Mountains. Northern Chinese were the customers. Normal Chinese people didn’t have access to the top teas but were able to gain access to this tea. Jasmine infusion makes green tea (”cold”) “warm” meaning it increases the circulation.

Liked this tea - very balanced floral/green flavor - but it was not nearly as impactful for me as the Dragon Pearls jasmine tea.

April 14, visit to Sophie’s Cuppa Tea

During this visit I learned that Xiaobei and I have a very similar palate when it comes to tea preferences. Her favorite tea is also my favorite tea - Polestar - at least to date it’s my favorite. I was introduced to another fabulous Wulong tea today called Immortal Guardian from the Wuyi Mountains, Fujian Province. It too has an amazing charcoal-y aroma. John and I sat and discussed tea for well over an hour and a half. We made our selections for the CMI tasting on May 1 - one green tea (Yellow Mountains Reserve), one red tea (Ancient Mystery from Yunnan) and one white tea (my favorite White Thunder). I also got to enjoy a delicious lapsang tea called Smoky Pine. It has empyreumatic notes!

In terms of the event, we also agreed that Xiaobei would do one demonstration for the first tea then we would brew second and third at same time. After some research, John was able to find an ideal tasting wheel, created by someone in China who he actually knows. It has the tea language he approves of and is also in Chinese. I plan to laminate copies to include with the tea samples.

April 17 - Wild Vine, an Old Bush Red Tea from Tong Mu Guan area of Fujian Province. 

Unrelated to Wild Vine

Qimen needle is the only red tea on the list of top teas.

West Lake Dragon Well tea is another extremely well regarded tea whose IP is tightly protected, including the name.

Here at Sophie’s we only rinse fermented teas. And yet many places start with rinsing. This is a clue to a quality of the tea. There is 90%+ bait and switch with tea. By and large a rinse tells you that there is a lack of trust about the source of the tea. May be a concern with whether tea has been sprayed. Or perhaps it might be a fall pick not a spring pick. Fall picks are more commonly sprayed. Rinsing is only a practice if you don’t know your source.

“Wild Vine”, red tea, oxidized tea. Producer calls it Old Bush Red Tea.

Red tea may have been made first in Anhui but process only became repeatable in Fujian. By 1600s people were producing red tea. By end of 1600s it was becoming a repeatable style. 

Pre-1970 or so - quality red tea was produced in Fujian Province in two areas - Wuyi Mountains (elev. close to 7000 ft, slower growth, smaller plants - “small bush style”, same place that also produces Smoky Pine). Larger production in central Fujian, between Wuyi Mountains and Anhui province. Many producers of handicraft-style red tea. Most lots that are produced are just 100-300 lb lots. Largest are about 1000 lbs. Too small to justify factory style production. As red tea became more popular in Europe this area could not keep up with demand. This catalyzed the move to Anhui and production of Qimen tea there. Qimen County has really good soil and climate conditions, also there were sufficient peasants already producing tea there to be persuaded to develop it at greater scale.  

Three places produce majority of red tea: Fujian (smaller), Anhui (has gotten bigger and bigger, very large crop, several different varietals) and Yunnan (moved technique from Anhui around 1938-39, least crafted). Red tea is produced in relatively insignificant amounts elsewhere in China.

These were “lost bushes” - people who were taking care of the bushes left and the forest surrounded them. They were rediscovered only recently. Well over 100 years old. Farmer walking in forest found them and decided to do an experiment with red tea. Probably untouched for over 100 years (since 1890 or so) then restarted in 2010. There was a lot of tumult in southern China.

Red tea wasn’t super popular in China at the time Europeans started drinking tea so they were more willing to part with it. Red tea is also easier to transport than other kinds of teas. Can withstand the vicissitudes of ocean transportation. 

In general, green tea is not experienced as sweet. Red tea is easier drinking. 

In China, high profile people aren’t generally captured drinking red tea.

Red tea process

Pick tea (in this case, leave + bud)

Reduce the water content to 55-70% of original, allowing for ease of manipulation. Fresh tea leaves fall apart if you try to roll them. This farmer thinks first withering takes it down to 64-65%.

Machine vs. hand rolling. Both break down leaf cells for oxidation and produce a great result. Breaking down the leaf cells allows oxidation and creates the polyphenols.

88-89 F degrees for rapid but controlled oxidation of tea.

Judge level of oxidation with nose.

Sort tea, remove any branches

Stabilize the tea - get moisture level to 3%, shrinks the tea a lot.

It’s a long steep (5 mins).

I got the floral honey smell and the slight astringency. Smooth, round and coats the tongue. Slight viscousness. Additionally leaves exude some raisin smell.

The name:

Wild - because of the location in the forest

Vine - speaks to the raisin smell

5/8/21 - Orphic (Ancient tree red tea)

Premium Chinese tea is really hard for consumers to buy on the web these days.  Even in China it’s hard to come by online. Have to go to high end tea shops as most not in a position to get to farms.

Wholesale prices 4x higher than what John and Xiaobei are selling it at retail! They are trying to buy it back from J&X!

White tea has blown up to an irrational extent from their perspective. The health benefits seem to be driving this inflation, especially for the aged teas.

Cliff teas are increasing in price wildly. 

Pu’erhs are also running up in price. New papers are being published about alleged health benefits.

India’s covid explosion is likely to impact the tea growing market there.

On June 15th, new pricing will come.  Stock up in advance.

There will still be some “price drift” for other kinds of teas (not downwards). US dollar is not buying as much as it used to.

Have almost run out of Floating Forest (raw black). 60 days left. May also not be able to backfill Vintage.

Discerning questions:

Is it ancient tree grouped together or spread out in a forest? If grouped together, less likely to be truly ancient tree. Sophie’s definition of ancient is 1000 years or older. 

If it’s older than 1000 and closer to 2000, the more likely that it has been self-propagated. If it’s self-propagated then the output from two trees will be different. This is not monoclonal culture, not terrace tea. 

This one is from Ailao Mountains. 6000-8000 feet above sea level. They make raw black and red tea in this area. Indigenous people “own” this land.

Process:

Pick: bud and 3-4 leaves. Spring pick. (Insects are more intense in the fall, farmers tend to spray the leaves to get rid of them.)

Wither: Sun dry to wither

Roll: shape the tea and break down the cells so insides are exposed to oxygen, triggers enzymatic reaction, polyphenols(?) start getting oxidized.

Pile and then wither again.

Bake to stabilize the tea.

Sort to remove any alien objects, leaving stems.

Differences in processing here vs. a more traditional area (e.g., Qimen). Traditional processing goes to about 93% or more. Here it’s less, 75-90%. Impact of this seems to impact flavor and increase the viscosity. In this area they eat a lot of BBQ with heavy spices, a lot of mushrooms and unusual veg. Chinese herbal medicines are treated as cooking ingredients here. Tea flavor has to be robust to pair with these strong flavors.

Leaves have the stems included. Adds to strength of flavor. Second steeping brings out more flavor from leaves and stems.

Orphic price hasn’t gone up much yet. 

Name is derived from Orpheus. His strengths were music, poetry and prophecy. Orpheus could make stones and trees dance.

Next week will be Hundred Blossoms (5/15).

5/15/21 - Hundred Blossoms [BUY SOME OF THIS!]

3 mins for first steeping, 2 mins for second.

Wuyi Mountains - through a cave to get to the tea trees?

2020 spring pick was smaller than usual due to pandemic

Usually 30-40 days picking and processing and can only process 70% within first 24 hours, then have to go back after 40 days to finish the tea

The farmers has more time for their craft last year b/c of the pandemic.

Heavily roasted = Polestar

Lighter more fruity = Aurora

In between = Hundred Blossoms (not as heavily roasted as Polestar)

Forest where this comes from is one of the most biodiverse places on earth. Self-propagated tea. Monkeys and leopards. 

53-65F most of the year round. Top elevation = 7000 ft gets a dusting of snow.

Rainfall 86-125 inches. Wet fog 180 days of the year. Specular columnar mountains around. 

For well over 1000 years this area’s tea has been famous.

Process

Pick bud and 3 leaves

Withering outdoors and indoors, several times to make leaves more flaccid and then you start piling them (note: if you over-wither it’s not possible to fully correct for this). Then bruise the leaves slightly to trigger oxidation. Stop oxidation by heating to 400-500F. Then rest the leaves. May need to process more depending on how much moisture was removed. 

Shaping the tea leaves with rolling tools and high level of skill.

Bake to stabilize the tea.

Label. Put on shelf, look at it again 45 days later. 1 long roast, 2 finishing roasts at the end.

Sort. Make the tea of consistent quality. Get rid of the dross.

Package and market.

Saturday May 22: Silver Tip

Green Tea, Silver Tip from Hunan Province. 

Around 200 BC - 200 AD there was a shift from tea being part of a herbal concoction served in a bowl like soup (with salt, ginger, scallions, etc.) to a beverage. Popular to drink it this way till Tang dynasty in 7th century. During the Tang Dynasty (starts 607 AD) there was a flourishing of culture, philosophy and tea drinking. A lot of ferment in thinking about tea, shift towards appreciation of the tea itself. Adaptation of Confucian values. Rigid way of thinking of society, similar to medieval Europe’s birthright society. Began exploring other ways of thinking.

Buddhist and Daoist thought was much more individualistic than Confucian. At beginning of Tang dynasty, much poetry is about alcohol. By end, 50% of poetry that mentions a beverage concerns tea. Tea was being popularized. If you were a peasant drinking with someone in your village, you could be very casual. If you were a merchant, you needed to be more formal, ceremony arises related to social rules, how people should behave when drinking tea. Who gets served first, who speaks first, how is tea to be served? Earning respect. Controlled interaction between people.

Great period of personal expression through the arts and through tea.

Pin cha - make a critical judgment about the tea

Dou cha - compete with tea

Wan cha - not skilled in tea making (unenlightened)

Song Dynasty 960–1279

Ming Dynasty 1368-1644 (stopped making tea cakes, decisions about when and what to pick)

Culture is not monolithic. Individualism is still expressed, just not in the way it is in the West.

The farmers for this tea belong to the Miao nationality.

The amount of tea leaves per steeping is 4 grams. Glass is best, ceramic is acceptable. 16 ounces of water is the brewing standard we use during the tasting. Timing is important. The first steeping is 4 minutes. The second steeping is 2 minutes. If you are using a ceramic pot there is no change in steeping times.

Bud and leaf, spring pick. March 15-16. Bring into processing area, let wither for a short period, don’t want it to be bruised as that triggers oxidation. Apply heat to fix the tea (not repair) to not allow it to oxidize. High heat 300-400F.  Then shape the tea. This tea is hand rolled a couple of times. Machines can’t get tea into such a beautiful form. Then dry in an oven or tumbler. Otherwise mildew would appear after 3 months.

When we discuss the tea tomorrow let's also remember to use the terminology we started to use over the past few weeks as we evaluate. When thinking of Green teas some of the descriptors are: 

(Aroma) light, heavy, fresh, hints of sweetness, bright, floral, grassy, nutty (chestnut) or vegetal. 

Tea Liquor--light greenish. 

Taste--soft, thick, thin, crisp, mouth watering, astringent, nutty, drying, floral, sweet, fresh, vegetal. Does the flavor linger? This tea is brewed at a lower temperature so you can carefully take a larger first set of sips. In terms of mouthfeel, where in the mouth do you get the dryness? 

Where in the throat do you get flavor? What is that flavor? 

Aftertaste is cool and fresh or heavy and thickly coating? 

Taste retains on both sides of the mouth or on the tongue? 

Taste on the front of a tongue that is distinct is usually described as bright. If flavor lingers all over the tongue it is either thick or viscous. 

All flavors in the mouth have different times of lasting in the mouth. Try as best to identify these.

Tentative summary from a year of this (Steven Luntz):  Pleasure in tea comes from 

a) increasing discernment of flavors, aromas, complexity, etc. 

b) the flavor itself 

c) “energetics” (caffeine+?) 

d) tea companions

e) understanding tea culture, terroir (Aggie Briscoe)

Cultural milieu

Zhangjiajie - world heritage site in Hunan. Women are lead farmers in the Miao minority tribe. Greeting is singing to each other (not hand shake). Joyfully picked tea. Farmers talk about the joy in the tea leaves.

May 29, 2021 - Dragon Eyes, Yunnan

World tea shortage. Quantity is down especially outside China. Very hard to get high grade tea out of China without being there in person.They want to keep it for domestic use.

White tea prices have gone up the most. White tea from the home terroir (Fujian) has been demonstrated to have more beneficial chemicals in it than replicas from Szechwan, etc. 

Believe there is a speculative bubble right now except perhaps for white tea.

For Cliff teas, price will go up substantially though not as much as white tea. Cache was already build into the price so price increase is due only to increased demand. 25-30% price increase this coming year. Travel will eventually increase and reduce demand.

Dragon Eyes is from Yunnan, SW of Kunming, 1 hour’s flight. Tea ball. Good option if you are traveling and like red tea. From Simao District of Yunnan. Was part of ancient tea horse road. 

Tea leaves are sewed together into balls. There are about 9 in an ounce. 3 cups of tea per ball. 5 mins, 3 mins, 3 mins. 185 F is needed because the tea is balled.

Bud only as leaves are too difficult to handle.

Pick, wither on the longer side, roll. 

Rolling method flattens the bud. Want to send an even shaped bud to make sewing process easier.

Pile to encourage the right level of oxidation. Oxidation level is moderate.

Bake as final step.

Sweet, juicy, notes of chocolate. Cooling effect at the back of the throat after swallowing.

Very accessible tea.

More powerful red teas: Might be worth trying Black Beauty, Rosy Dawn, Ruby Gates.

Courtesan is a sewn together green tea with a bunch of flowers. Very aesthetic looking tea but it’s more for appearance than taste. Medium to lower grade material is generally used for these kinds of teas. 

Tea horse road - sometimes referred to as a southern silk road but this is inaccurate. It’s not a great analogy. Silk Road was mostly flat except for a few passes in Central Asia. Many routes go to Tibet, India, Nepal, SE Asia, not through Central Asia. The name was created in the 1990s to describe this group of trading routes. Tea horse roads were mostly mountainous and quite treacherous. Impoverished farmers struggling to make ends meet formed family based trading caravans. Brought other commodities besides tea to these very remote places. Bartered for other goods that would be needed for their journey which could take 6-12 months. Huge risk to make this journey but the alternative was failing to make a living where they were.  If successful, can relatively large amount of money.

Simao was one of multiple starting places for tea horse road. Horses were sometimes sold to Tang Dynasty military in exchange for letting tea leave the country. Culture was transmitted along the tea horse trails.

[lunacha-tea]

First flush Bi Luo Chun 2019 spring green tea from Suzhou Dongting, the leaves are mostly young sprouting bud-heads that tastes such a delicacy. #greentea #delicious #delicacy #tea #chinesetea #goodtea #besttea #buds #2019 #uniquetaste #drinkoftheday #gohealthy #biluochun (at New York, New York) https://www.instagram.com/p/Bu0D-iUFSij/?utm_source=ig_tumblr_share&igshid=8hclvs9n8wgo