; Cwyn's Death By Tea ;

Monday, February 26, 2024

Letter to a Provincial

 November 3, 2023

Dear [Provincial]

What a wonderful lunch we had on Sunday, I appreciate very much the time I spent with you and the others at the table. I hope such an event will not be the last; indeed, I have this thought each time I visit even if the next thought to myself is that I cannot count on it.

Small point of business: I find myself still thinking of the question you asked about the dishes. Since you have something in writing, be it your own notes or a letter of mine, or from [my former nun cousin], I am compelled to clear this up. I do not know what D. may have borrowed, but [our family] can take care of this. As I said, I am fairly certain I bought a simple 4-piece Corelle-ware set from KMart. I see that a similar 4-piece set of Corelle-ware in Winter White sells for $37.92 at Home Depot. With 5.5% sales tax the total retail will be $40. I enclose a check herewith. 

Yesterday I had a lovely 82 minute phone conversation with [motherhouse archivist]. She indicated to me that [your sibling] spoke with her. Please thank your sister for me…and tell her that if she feels inclined to finish her busy career in adjudication, I will be happy to come on down and we can start a jazz band...

Ah, I did not have a chance to visit with Sister S., nor even ask the state of her health. I never viewed her woodwork as a “hobby,” but rather an extension of her efforts to restore to rural Wisconsin parishes the loss of their liturgical heritage when Vatican II took so much away and did not replace that with enough better. She worked hard starting with St. Joseph’s [my home parish], but her efforts required 500 more of herself and we just didn’t have the people to help. She knew this. Wood was her way to literally and figuratively “rebuild the church” for disappointed white rural Catholics, and reach as many as she could. That is your Franciscan, right there. 

Sister S's efforts lingered in my mind when your sister and I discussed the reliquary at St. Rose, while examining the archives. [Your sister] expressed the fear that what I would call “disappointed white Catholics” might wish to scoop up the relics. I am glad she sees what I see. Indeed, a few of these disappointed Catholics might wish for the demise of the [the order], at least going by what I see online. (Some call themselves Extra Ecclesiam Nulla Salus, and one doesn’t need to look too deeply to see where they are. For example, check out the adult parish education video series used by the Ashland Parish Cluster in the past year, including at [the tribal parish]. Check who publishes that video series, then check the parent company which will take you to evangelical Protestant political donors.) But why not give bits of the reliquary to these people who might treasure it? We missed an opportunity when Sister S. could have embedded them into artwork, rebuild the Church. 

(I read somewhere that two monasteries in Europe each claim to have Jesus’ foreskin. Well now, that is a problem of another magnitude!)

I am unable to find anyone with any working familiarity with the WPA Project [FDR 1936-1940] contents. In it, I found evidence of pressure (gas lighting) on traditional beliefs in Sister M.'s edits (for example, changing phrases like “Indian Beliefs” to “Superstitions”) and this is after 1909 when such pressure to give up traditional beliefs was deemed no longer the policy of the Indian Bureau, and a directive against such pressure was issued. I saw evidence of shielding on the part of the tribal staff, such as in Chief Scott’s essay on drumming as a way to defend against whites.

I feel an urgency of history here in favor of the future, and I will be around awhile. The Ojibwe are re-establishing their seat at La Pointe on Madeline Island, something I never thought I would see in my lifetime! My family [lived] in the Chaquamegon Bay area in the 1970s, and my father built the marina in Washburn with a couple of investors, as well as blocks of condominiums. [My family] saw the poverty of most locals, it was like stepping back 10 years in time from the rest of society. [My family] saw the impact of tourists, and felt a sad resignation thinking the area’s ecology will be lost to overbuilding and tourism pollution some day if the locals do not have the strength to fight it. 

But now I am encouraged, rather than discouraged. People need to work together to responsibly administer the Lake Superior Watershed, a unique ecosystem. We cannot stress enough how important the Lake Superior Watershed is not only to the people there, but to the entire system of water in the state of Wisconsin. I am aware that if not for the Ojibwe wild rice beds, we may have lost the Bay watershed. I read somewhere that Lake Superior requires 500 years to entirely replace the water it holds. Every drop will be there for a very long time. 

Oh Sister, you were the best ombudsman I have ever known, and I have known many at the state level. I do not have a problem saying that we had Sisters at Odanah who may have had a personality problem, a mental health problem, and/or a drinking problem, we can’t determine which, and wielded the stick of corporal punishment beyond the norm of the time, rising to the level of child abuse. I see no future value whatsoever in defending personal visions of heroic education and conversion of savages in the name of so-called Franciscan ideals that we know today were wrong, just so I can die a personally contented (former) nun. The Watershed is far more important. 

Rather, I will say accept the full story of the school, as well as acknowledging the disappointed white Catholics amongst whom Sister M. had a culture of fundraising which amplified tensions between the peoples, a tension that lingers today. I remember all too well the first day I arrived in St. Joseph’s in [P]: that first day, locals told me the [P.] town sign (population 100 or whatever it was) sat exactly on the Menominee Reservation line, and that locals and Indians still had occasional shoot-outs on that line. This was in the late 1980s! The people in [P.] were of French descent, and had been there many generations. 

My point is, we need to preserve the Watershed. I fear if I can no longer find the lady slipper flower where I used to find it, then we might feel that old feeling of doom for the area once more. Wisconsin needs a strong Ojibwe and strong locals. 

I promise you that I will not burden frail sisters at [the motherhouse] with my views any further. I had my meeting of due diligence and am grateful to you and [your sibling], as well as Sister T. [my classmate], and for your forbearance. I will never stop missing you all deeply.


[Cwyn]


November 17 - 2023


Dear [Cwyn],


I received your letter in early November, as well as a check for $40.


I don't recall that I questioned you about dishes or that I received any letter from you or from [your cousin] about dishes. Therefore, I am returning the the check. You or [your cousin] do not owe us anything. Consider the issue closed.


As we approach Thanksgiving, I hope that you and all of us can discover the goodness of our lives and be grateful.


Blessings, 


S. [former Provincial]








Wednesday, January 31, 2024

Late 80s Tian Jian, 2022 W2T Laochatou and 2024 Stash Goal

 


Welcome to 2024, and the Year of the Dragon! I hope for an auspicious year for you of tea enjoyment, tea shopping, if you are doing any, and cooperative storage. The new year naturally turns our thoughts to our puerh tea blessings, and I for one have much to thank the tea gods, tea factories, tea vendors and the people of Yunnan for their hard work. Know that your tea is enjoyed around around the world, and where it is not, then all the more for me, and I appreciate you. May everyone on holiday find the comforts of home wherever you are. 

I am now in the habit of taking a bit of stock of my teas, come the New Year. More specifically this year, teas I have written about on this blog, whether or not I still own any and how they are doing in storage. Most years I have tea samples to organize, but this year I really need to deal with the under-200g storage situation. I have too many small quantities of tea stored in various jars, tins, small crockery, even samples stashed in tea pots. Now mind you, some of these are exceptional teas that I never had a large amount of, but they are a lucky tasting situation, or something special from a vendor. Maybe bits of tea club boxes as well. 

The problem with small storage tins, jars and crocks is they make a dusty shelf that I have to clean. Also, they look like witchery and I am getting to the age where people start questioning your state of mind, or whether you are safe or scary. My jars on the bookshelf and living room shelves have an alchemy look about them. And of course I feel an urge to de-clutter the especially small quantities. 

Look, if I took the trouble to save something, I had a reason. This isn't cleaning out crap, some of these bits are teas that are a crime to simply throw away. Leftovers of beengcha I broke up and crocked, vendor gifts and samples, maybe a tea that needed airing or time to develop more. 

What do you do with small quantities of tea? If you are a disciplined sort of drinker, maybe you drink up a beeng and move to the next one. Over the years of having a blog, however, at least several times a year I am trying new things so I don't stick to one thing for long. 

I really dislike loose tea in my storage unless I can jar it up. I think I can make some progress this year clearing out at least a few things. So, my 2024 goal is drink up smaller amounts of "tinned" or small "crocked" tea, or at least check progress. 

First up is the late 1980s Hunan Tian Jian heicha from Chawangshop that I last wrote about in 2016. This tea was a 25g quantity in a plastic bag sold in a small box. This zippy little tea had appreciable humidity, but some strength to the leaves, a true pot boiler at the end. 


80s Hunan Tian Jian Heicha
Chawangshop.com

Initially I stored this in a vintage silver-lined pearwood caddy in the hopes of airing out the humidity from the plastic bag storage. But then I moved the tea from the caddy when I wanted the caddy for some old, random laochatou I accidentally molded over. My estimate is the Hunan heicha tea has had possibly 5 years in a porcelain tenmoku glazed tea jar. 

The glazed tea caddy did nothing to dissipate the humidity in the tea. Still a good tea underneath the basement flavors. It was a tough call to make putting it in glazed porcelain because this is a more preserving type of jar than an airing jar. For simple airing, a clay jar would have been better, but the fear is the clay either sucking out too much flavor and aroma, or imparting a clay taste. Sigh, so I went with a drier, more preservationist solution which I think many of you would choose for an 80s tea. Err on the side of caution. 

My son joined me on the session, and he said the basement humidity was too much for his enjoyment. Really the tea hasn't aired much at all, clearly the jar is too conservative. All right, so if I want any point of progress this year on the remaining tea, I am going aggressive. 

So, I baked the tea at 250F (120C) for about 10 minutes in a small oven on a metal sheet pan. I have discussed this low-heat method in other posts in the past as a way to deal rather swiftly with bringing humidity levels down. A second session with the tea was much better balanced with the humidity still there but not overwhelmingly so. I have photo'd the tea before, not much to see with dark shou color to the brew.

These leaves are stronger than any other heicha I have, culminating with a final boil in a pan, if you like. I might do 3g sessions on the maybe 15g I have left. It's an 80s tea, you can't toss it, and it is just a must to keep as a learning experience. Back in the jar it goes. No stash progress, per se, but I have attended to the tea, enjoyed a bit more of it, so it now has a bit of hot love.

Last summer I ordered white2tea's new 2022 Five Pile Laochatou, remembering the excellent batch they had back in...wait, in 2014? Wow, that long ago! That chatou was insane, which is why the new batches last year are a must-try. 



I discontinued my w2t tea club early last fall after piling up 3 unopened club boxes. Instead, I placed an order for this lao cha tou and a new Arbor Red hongcha beeng. I like the tea club and would love to keep it going, which keeps my temptation to tea shop in check but it is just irresponsible to let boxes pile up. Probably will resub in spring for a taste of the new teas. Instead, I will just tea shop and get a couple of things I know I want, and the Arbor Red was a re-up. 

After I made the purchase, I asked Mr. Murray about the cha tou. "Nothing like the 2014," he said. "This one doesn't have any of the same leaves as before." 

This shou-chunk tea is from 5 piles of varying shou batches ranging from light fermentation to full fermentation, with the batches ranging from 2016-2020. The tea costs $33 for $250g. White2tea has a slightly less expensive cha tou batch, 2021 Wood Chip which purports to risk the odd detritus that didn't get sorted out, and is a different tea. 

By further contrast, Yunnan Sourcing has 2014 Taetea laochatou 100g brick, two of these will set you back $38 plus China shipping. Yunnan Sourcing's own 2014 200g brick is priced $51.25. You can still get their 2012 if you want to pay $61.50, and choices from other factories including a super cute, but pricey batch sold in a clay tea jar, 3 jars of 60g each is 180g for $90 or so, and risking jar breakage. Wouldn't stop me, but I am not exactly a practical buyer. You can go cheaper than Taetea as well with other choices at Yunnan Sourcing. 

In general, cha tou tea is easy-going to brew, easy on the caffeine buzz. It ships well, travels in luggage neatly, and is optimal for precision dosing. One can gongfu or throw a couple chunks in a large mug and just keep topping up the water. Honestly if I travel again, I am taking a small lozenge tin with a few chunks of cha tou. 

So, Mr. Murray's Five Pile is decidedly mid-range in pricing, you are paying more elsewhere for further aged versions. With some light 2020 fermentation here we have something to age, the question is does anyone last long with saving cha tou? Mostly this style is fermented to the point of leathery leaves and that is the case here. Fully fermented with chunks of more slimy green. That sounds bad, but this is one of the softest brews I have had in awhile. 

Cha tou takes time to release the juices, but once opening up with hot boiling water, they go on forever. I did a cold rinse first, then a hot rinse, brewing in my black Jian Shui clay pot from Crimson Lotus Tea, but nothing fishy or cloudy or challenging anywhere in this tea. Nothing tricky to brew around. Steeps 1-3 the tea isn't at full strength, even if you steam the leaves in-between. Four through six were the money steepings. The profile is the opposite of a straight up Bulang, this tea is not punchy but just subtle shou. It's not even funky. 


All the brews look like this.

Now, with five batches in here, a single session is probably not representative of the tea as a whole. I didn't measure the grams. But lord these things brewed a week for me. The tea has a deceiving color, dark brown and thick, but rather mild overall. No port wine or mushroom. I drank 3 brews at once in a much larger cup. The tea has some action on the tongue, 3 brews is very mild caffeine for me. I had to go 6 steepings to get a puerh buzz on.

This is wonderful grandma tummy tea. I would serve this without hesitation to 85 year old frail nuns. The tea has full color and thickness, but not much strong flavor after brew six, just a mineral finish, and a bit of bitter, a teabag of hong is more acrid than this. I kind of want more strength, but I under-leafed a bit for the pot, or over-watered. The color of the brew looks heavier than the tea actually is to drink. I would want a salty crisp rice snack to accompany this, or maybe a crisp flatbread with a bit of aged hard cheese. 

Great tea for an all-nighter like this blog writing session, keeps me in the zone without curdling my stomach after it wears off. An easy office brew, dump in the boiling water and good to go mild caffeine without being tea-drunk for a meeting. Been awhile since I have had a tea that I could easily recommend to beginners or sensitive stomach people. Most everything I drink is tea only a puerh person doing storage would like, and not for newbie guests. Like, I have no guests...but to a point.

Twelve steepings and a few days in, the tea is brewing dark, but needs pushing for flavor. I really feel I could go up to fifteen steepings for sure, maybe more. Some of the nuggets didn't open. One chunk is so rubbery and firm it doesn't separate, I can't hand-pry it apart. You know what that means, another pot boiler. 



I went with a high water ratio in the enamel pan, can this tea put out enough? Yes it can, quite easily after five minutes of boiling. While I waited, I thought about re-recommending an enamel-coated pan for tea boiling. This is superior, in my mind, over boiling tea in any form of bare metal. Enamel adds no mineral or metallic properties. 


This is the water before boiling.

Get thyself an enamel pan. I amused myself while awaiting the boiled tea by checking eBay, might as well go vintage on enamel pans. OH STOPPPP, look at these cute choices! 



Made an offer on the first Japanese one. I went $30. I don't need it, the seller hasn't responded, so you can snipe it on a BIN or lower offer if you want. I did not scroll down further into the cuteness of enamel pans, as clearly we have a danger zone.


After the pan boil.

My tea turned out stronger than I needed it to be, the tang is back on the tongue, and the bottom of the cup gets a slight bitter edge. Fully rolling now on caffeine and theanine. Also, pour out your pan tea over the sink so you don't splash everywhere. Drank up the whole pan, the tea is good cold, has a hongcha note. Again, nothing off-putting whatsoever. I boiled too early, should have gongfu'd longer. 


After pan boil one, wet smears
show still more in it.

Awesome tea for the budget and sensitive folks, I am keeping this for my dodgy tummy days, and I must do another boil. Next up I have another planned tea review for you. And then throughout this year I hope to bring back a few older blog teas and update any progress. 



Friday, December 29, 2023

Pu-erh Nation

original map by chinatouristmaps.com

A loose leaf tea fan eventually discovers puerh tea, this is inevitable. People who last past that first gongfu invariably start an online search to learn more about this type of tea, and eventually they fall headlong into the rabbit hole of the hobby. The rabbit holes are full of enthusiasts, elite gamers of paper wrapped camellia sinensis assamica x assamica discs, with the goal of sticking a landing, and placing a trophy into one’s personal home storage. We fill forums with shipping problems, brewing problems, lying asshole sellers, fomo, rumors and snotty hubris. 

Beyond the shopping is another warren of puerh-only groundhog trails, running through countries around the world for even more privately-held elite tea, in an unending cycle of spring harvests and shou piles. Heavily sated with buying, we turn to storage matters in another flurry of watering holes filled with members of our kind. We side-eye someone knowingly when they order tea in a shop and sigh over the choices. If you catch a sideways glance, then you just know, like a tap tap under a bathroom stall of mold, pubic hair, corn kernels and plastic ties. Takes a particular breed of tea-human willing to brush all that off and swallow it anyway, all the while complaining about the fungal hoarding stigma, wafting like a wad of wet tissue on the shoe of the tea social sphere, flopping behind us as we wet-knee walk. 




Yeah, we get it. We are insufferable to live with, in our houses full of broken refrigerators, coolers and crocks, with the crunch of tea leaves underfoot requiring one to wear slippers and pick up chunks larger than a dime. Our pets choose our tea, it’s lame, we know that. Complain about the stereotypes all you like. Sorta like Janet sings, so we are one Pu-erh Nation, irrespective of national boundaries, looking for a better way of tea life. In truth, all the tunnels of the earth lead back to Yunnan, because digging a hole to China is, in fact, a real thing. 


Blah, blah they always say, but we are in a golden age of Puerh tea. Because we are all still here, from the early internet pioneer tea writers and forum humpers, and the vendors too, gods bless us everyone. 


At the tip of the spear is our Hero, our very first hero, David Lee Hoffman, who is still defending his cave storage puerh hoard from the Evils of the local city and county governments trying to take his property, and demolish his incredible, fully self-sustaining and waste recycling home facility, including water recycling. He is the first of us to have a Wikipedia entry and a decade of press behind his struggle to prevent the hoard from the horde. I bet half of you never heard of him, and the other half doesn’t know he is still selling tea and has 8 pages of listings! Get over there to his website, support our Brother and try his storage, buy something from him, okay? He has plenty of old stuff in that list. (Don’t be a dick about it either, don’t ask about the stuff he isn’t selling, that is just rude.) Thoughts and prayers and dollars are better. 


We still have so many of the early vendors, apart from the great factories of course. Houde is still adding teas. I know that some like Scott at Yunnan Sourcing and probably Cloud would love to retire, but how do you retire from tea? No one has. People seem to make and sell tea until they drop. Give your favorite vendor some love instead of complaints for a change, put up some of their tea on your socials that you particularly like and help out so their families can rest a little. 



Still can buy here (official re-seller)

Our favorite factories and boutique purveyors are still around too, and more accessible than ever. I cannot complain when tea factories like Chen Sheng Hao open up in Canada and sell Lao Ban Zhang. I can order from stateside and overseas tea shops who are happy to ship. We don’t know if nations outside the Pu-erh Nation will survive which can change our situation at any moment, so I appreciate all that we have now.



A Liu Bao chocolate bar!
PLUS 50g bag white2tea laochatou,
oh, and the pretty cup, all here.

We know that once inside the Pu-erh Nation, there is no way out. Not if you expect to keep your tea intact. I have learned I cannot stop, not entirely. In this golden age, we still have all our writers with us, and our best forum chatters, and more camaraderie than ever before. We are making efforts amongst all of us to look up forums and articles in languages we don’t speak, to try and connect and use translation tools, because we have more respect for one another or we got more snobby or we got tossed out of home, or we want in on the group buys. Sing it, people.






Wednesday, November 15, 2023

Randomness


Lately I don't really have a tea drinking strategy. I start with a ragged impulse coming from my core of tea neediness, a craving of whatever puerh caffeine buzz I can get, stumbling to shelves, crocks and boxes to find something. A random sampling of teas, a bit of new tea, a wtf is this tea, or nope, I just drank that a week ago. Or something closer to desperation, because I am unraveling, or already cooked, taken apart, or she took me apart in a sentence, my provincial superior. Oh, yes, you can guess, and this relates to my Letters to the Prioress set of posts, the most recent one, for those curious. In the mists I am, and I lose track of time for days at a time, letting random thoughts flow until after dinner when I need that cuppa. 

Usually the need is partly specific. One day recently I really wanted a sheng for the ragged edges of my sanity, and I saw an envelope from my white2tea club boxes. Oh good, I will have this, it is a 2022 Lich Tears sample. I don't know anything about this tea nor why I have it. Club box? Something I ordered? I open the envelope, oops it's a shou, do I go back and start over with choosing a tea? Never mind, I will just drink it, who cares. Pulled out 9g off the chunks. 


The first three steepings after two rinses (young shou or dodgy shou I rinse twice) are a little cloudy. Okay, so the shou is not completely done, it's not totally fermented, and some bacteria has the upper hand currently. What is going on here, so I look up the tea on the website and just about fall over at the price. $225 for a 200g shou? Get outta town. 

A sheng price for shou, okay...so just in the interest of investigating the price tag I will drink through it, but this tea needs more time. Long time readers might remember my shou-making series of posts, as I have made two batches of shou now with only a little bit remaining of my first batch. 

I see on the listing that the fermentation effort here is meant to be a lighter fermentation with fresh leaves added at the end. By "lighter," I mean the tea is pulled from the pile fermentation a bit early with still some green left in the tea. The intent is to add more depth and dimension in flavor by natural aging the remaining green and hopefully get a more nuanced shou. As you know, a fully fermented shou is a bit one-dimensional, comforting as a beverage, but nothing to grab the attention.


Steep 3

So, the cloudiness is to be expected at this stage. My first batch of shou finished up much more cloudy than this, and completely cleared in two years. Fermentation is like a bit of a battle between types of bacteria and fungi. A lot of cloudiness means a bacteria has the upper hand in the fight at the moment, and perhaps bacteria you don't want is introduced when turning the pile or even present at the start in the maocha. My first three steepings with the cloudiness have a sour edge consistent with the microbe battle going on inside the leaves. 

Okay, so the tea clears up after steep three or so, and steeps three to six have some thickness to the brew, but still sour. Steeps 5 and 6 were fairly bitter. Once I start on steep 7, not much sour left and a sweet bit of cherry emerges. The tea tastes more like shou now, a little bit funky, not overboard though. For a light fermentation, this tea is on the edge of "okay to sell." And that mostly explains the price tag. I like the thickness of the liquor and where this tea is at. The caffeine level is okay, I did not get much of a qi sensation from the session, however. But that could be me and shou...


Steep 6, lookin good, hon

I think the price here is Paul not wanting to sell this really, except to people who know what they are getting with light fermentation. The tea will have stages to go through to get a fully fermented shou. Essentially, you are finishing the tea yourself through slower storage. But of course that is what we are doing with sheng, too. So, this isn't for the newbie tea customer. In fact, the newbie is going to howl with complaints over this level of unfinished ferment. The early cups will turn off a new person, but maybe intrigue someone with more experience. So, he is looking to avoid those newbs. Also, he clearly likes something about this tea, partly because he participated in watching and turning the tea over the few weeks it sat piled and covered. 

I got nine decent steepings, and the tenth I had to let the brewing go for several minutes just to get a good cup. I tried an eleventh, but it just was too light a cup, lightly colored water. I debated drinking the sample up completely, because I now have maybe two smaller sessions left in the bag. I guess given the price tag I need to be fair to the tea and store it another year and then see what I think of it. 

If I have to decide on whether to recommend the tea, I say keep on walking, son, if you are new. I can recommend a sample of it, and I am fairly sure Paul would prefer you just buy a sample. Anyone rather new to puerh looking to try a light fermentation shou, you can find these at less expensive prices like at Yunnan Sourcing or Chawangshop. In fact, comparing this one to a less expensive tea is a good way to judge for yourself. 

For my next session, I really needed that sheng, and some edema relief, so I decided to have a session of the 2016 Hekai from Chawangshop, because it really takes the edge off calcium channel blocker edema, and I have not had this tea at all this year. I keep this cake in its wrapper and then in a burlap beeng bag that Chawangshop included with an order. (Beeng bag being puerh nation code knock on the bathroom stall, recognize your fellow sheng addict from afar and salud to you, mate.)



This half-consumed beeng has darkened considerably since I last had it. I might have two others in storage someplace. You can still get it from Chawangshop for $48 for 200g, I think. Most of the darkening is oxidation, because I let this sit out in its beeng bag. I don't care how much it ages, or if it ages. The tea is medicinal for edema, as I have written before, and I didn't measure the grams, dump into the gaiwan.



The brew is much thicker than I remember and far sweeter. I liked this tea for the savory, almost umami flavor. I don't recall the tea as very sweet and floral like the first few cups are in this session. Maybe it was, but I don't think so? I mainly liked it because it doesn't have any cloying nonsense, straight up green veggie style puerh. The tea gets there finally, at about steep 5. Now I am getting the tomato vine acrid flavor, the smell of a juicy daisy stem after picking. Why do I like that better than the floral sweetness? I guess the tomato/daisy just tastes like summer, in a fall season of regrets. 

The tea still does me fine on the edema, I stop feeling swollen in my feet after three cups. The brew goes from light orange to progressively more dark yellow. I did about five steepings and stopped for the day. 


Tea got more yellow with brewing.
What you see is oxidation.

On the next night, the green leaves darkened with oxidation which is okay, but the damp leaves have a mushiness to them. I take out a leaf and rub it, turns to mush. I know it will be a little cloudy for having sat out overnight, as green as it still is. But also, the leaves just don't have that strength or quality that you pay big money for. The tea is not money tea. That's not what Chawangshop goes for. Their stated goal is decent tea at more the low to mid-range price tier, and that is exactly what you get. This Hekai has a unique effect on me, so it hits the sweet spot in body and wallet. But I am okay with getting three to six decent steepings and just dumping it out of the gaiwan. 

Still need that sheng itch scratched, and of course I know I have been away from the blog for awhile, so I decide to find another tea to write about, along with the Hekai, so something I have written about previously, as an update on the tea. I require a sheng that will get under all the inner tension, that stirs up the bottom of my stew pot, so to speak. That means a dirty tuocha is in order. 



The 2005 Menghai tuo from Yunnan Sourcing has appeared in my blog off and on, and sits atop other tuos in storage because I tend to reach for it over all my other tuos when I need bar stool tea to do me a nasty. Big chunk with a heavy duty puerh pick, full on-compression starting to loosen a little at 18 years of age. I bought it at 8-9 years old. (I really need to try those 2009 Jin Hao Feng Huang phoenix shou tuos and see if they are starting to resemble that excellent 2004 version I would kill small children for.)

Anyway, load up the gaiwan with a too-bigga hunka-chunka and let's go! Oh yes this is a smoky tea, I remember that, and has darkened a bit more with age. I frown to myself at the wastage of tea with a compressed tuo when you break a piece off it, lots of dust and bits.


At least 9 steepings in, big chonk still.

For storage notes-to-self, the tuo sits loose in its well-torn wrapper in a crock with other similar tuos. The lid on this small crock isn't quite flush, so I have at least a 2 mm gap on one side of the crock lid. Thus air and light getting in to cause the dark oxidation this tuo now has. Doesn't really bother me, but if I wanted to avoid that quality, then I need to eliminate that light getting in and maybe cover the whole crock with a dark towel. I can't really shuffle the positioning of the tuos in there because they barely all fit, although better now that I took more off the 05 Menghai. The resulting oxidation is also what you see in a tong, the top beeng in the stack will have oxidation on its upper surface, while the bottom beeng will show the same on its underside, compared to the beengs in the tong's middle. 

First three steepings are smoke and stick kindling wood, by steep 5 I really get that pipe tobacco juiciness,  that tobacco-from-humidor-storage wood smell. The tea hits its stride in steeps 7-10, this is the point where the pipe tobacco eases off just enough that other dimensions shine through, like aged wood barrel, smoked ham and the minerally smell of rain on asphalt. This is exactly the stage where the flavors blend into something that most resembles aged scotch whiskey, I am reminded why I like this tea and return to it again and again. Bar stool sheng. I get to steep 8 and I am pleasantly tea drunk, the stage where I can't stop, where if I drank booze I am gonna get in trouble. 

And yes, I am in trouble because I am doomcart scrolling Yunnan Sourcing after typing in 2005 Menghai to see what comes up. Lots of teas. Yunnan Sourcing surfing is like that girl you will be stuck with if you take her home from the bar, when you wake up to find your wallet is gone. Trouble and more trouble, don't do it, I click out. 

Yeah... my beloved tuo settling in now providing a boozy warmth. Doing what I need and reminding me why puerh is the pinnacle of tea, and puerh people are the ones who understand it even if we cannot always explain. If someone doesn't get it, we don't care. ;)

I am reminded of how many random variables puerh tea has. Randomness starts with the picking and selection of leaves, yes they are graded, but who knows what gets mixed in, tossed in, a little autumnal, different leaves brought in by a couple of pickers thrown in the blend, or maybe just to stretch to get a last tong done, with two beengs hardly resembling the others. Randomness in the sha qing, somebody glancing at their phone and the heat goes a little too long, but never mind let's press it anyway. Randomness in what wrapper got put on, something left over from the 90s, another tea entirely. Randomness in where and how the tea is stored from start to finish, the microbes from anywhere and everywhere, including in my house. Randomness in when I add moisture, and how much. Randomness in whatever I ate that day and burp up along with the tea fumes. 

We pick and analyze every aspect of our tea as we store it, trying to find variables that explain why someone has a really good tea, so we can replicate it, but we mostly cannot. Even if our storage is good, a gazillion decisions conscious and unconscious have happened already to the tea before we got hold of it. Someone got just the right amount of wood smoke in that 05 tuo, somehow. And every year is a new year with different tea on top of everything else, and none of us puerh people know everything that happens in the garden. 






Friday, August 18, 2023

Okay okay


I am still here in the asylum of tea madness and increasingly disorganized. Some of you are emailing, thank you for checking in. Overall, things are okay with me, though I am suffering more and more with don’t-give-a-flyingfuck-itis, which a privilege of retirement. Not gonna lie though, I fell off the blog wagon, and everything else mostly, as two years nursing an elderly cat along with its accompanying sleep deprivation ground in day after day to the point where all I wanted was sleep. If you have had a cat with hyperthyroid disorder you know what it is, the animal is manic with hunger, never sleeps, and the more you try and feed it the more it comes out like water on the other end. 

I say the details are ugly, and I tried to convince the vet that the cat was beyond needing to be put out of its misery, but the kidney tests were still where the vet wouldn’t do it, so I paid him in tea and took the cat home, whereupon within a fortnight the cat took matters into his own hands to stop the pills and regulated feedings and just took off. That was 3 months ago. I don’t think he made it, but oddly a young cat with the same face has started checking us out. That one looks healthy and belongs to someone.

But five months ago, in the midst of feedings every two hours like an infant that never reaches the 6 month sleep-through-the-night mark, it’s time for even fewer hours of sleep. That’s right. Been 7 years since Mr. B. went off the rails. Mr. B. is an itinerant musician I have written about in the past, he lives with us from time to time, usually several years at a stretch, then he can’t stand it and descends into drinking and mania. 

To be fair to Mr. B., since his last episode at the start of the pandemic, he has been stellar. Best I’ve ever seen him, these past three years. We got hit by a tornado, I’ve been sick, had surgery, the cats sick, all kinds of stresses on the daily and our household pulled together in strength through all that. Mr. B. is more than his worst days and he ran errands and we all worked to patch up the damage on the house and deal with the ex’s wrecked car. (Ex is still in Guangzhou, his leg got banged up and he’s in a cast.) Anyway, Mr. B. was a rock-solid citizen with us through all the craziness in the world since 2020. 

Until he wasn’t. Things got bad. As always, cousin Greg phones.

“Do you want a Marshall amp such-and-such in your house? Because he’s here at the guitar shop and he wants an amp that I’m telling you will blow the windows out of your house, and I’m checking with you first,” Greg says.

“Nope I really don’t.” 

“He calls me 10 times a day. I can’t answer the phone,” Greg says in what is literally a repeat of last time. 

“That’s not bad, Ron says he got 28 calls one day last week. I get 12 a day and I just live downstairs.”

Mr. B. brought home the amp anyway. This time he got more focused on me and Dear Son than on his music career. Like laser-focused. When he’s manic and drinking he only needs 3-4 hours sleep a day and the rest of the time he makes it impossible for me. Thankfully Son grew up with a musician dad and sleeps through anything. 

Neighbors fenced us in. Btw, there is a bluff
off in the distance you can’t see.
Canada wildfire smoke this summer.
 

But we became Mr. B’s arch nemeses and he went on to terrorize the neighborhood. My next door neighbor Dale put up an 8 foot tall fence “so that I don’t have to deal with him every time I come out of the house,” Dale said. My neighbor on the other side Tony put up an 8 foot tall fence the last time Mr. B. went off, which is where Dale got the idea.  

I fully expected 10-12 weeks but it was 5 months, starting February. Since then, Mr. B. got in two car accidents drinking and driving. The state of Minnesota drove him to the Wisconsin line after one joyride culminating in a crash fight with a guy in a pickup, and the cops said don’t come back, a similar deal Mr. B. has with the state of Tennessee, no more Opry for him.


The cops showed up here aplenty, the clip above was on my birthday. Another neighbor filed a harassment complaint, so the cop showed up for that. Drunken rages at all hours. 

I got another friend with the same issues who also likes to come after me. 



I had two of them on me and no sleep to speak of. “How can you stand it?” Dale said. I literally didn’t care. Mentally ill people don’t bother me which is why I worked in psychiatry for so long. I’m not fond of drunks, though. The drinking got bad. 

Man, all I wanted was sleep, like to sleep for months. I didn’t care about anything, I was zombie living. But dear Son and the neighbors could not cope. Then in July, Mr. B. decided he wanted some new tires for a vehicle and didn’t pay rent. Nothing I can do at that point, apart from evict him. You have to go to court now even if you don’t do a lease and even when the unwanted guest in your home refuses to leave. 


Mr. B’s room when it got bad.
That’s a full plate of burnt toast.

Pandemic-era law that needs to go, in my opinion, and it cost me $175 in tea money that I won’t do again. Pulled the cop reports, and Mr. B.’s non-stop binge drinking party of 5 months came to an end. He left the night before the court date. He’s up at the junkyard now. His friend will let him stay indefinitely. It’s in the countryside, in the middle of nowhere. I been there once and don’t think I can find it again, quite honestly.

So that is how life gets on the way of my tea hobby. Last year sometime or maybe this year I dunno, but I re-upped on my white2tea monthly tea sub. Part of the idea was to be on a sort of no-buy, and the tea sub is the way I tried to channel my non-tea-shopping. Don’t look at the websites, because I have my tea box coming in the mail. Actually the truth is I wanted whatever the tea was the month I re-upped. But I don’t remember what that tea was. I don’t know what is in any of my tea boxes and some of them I haven’t even opened. I’m not going to review any of these teas, OolongOwl does that much better than I ever could. 

Mostly this tea sub has worked to keep me from tea shopping. I haven’t really bought anything since I re-upped, and I haven’t even looked at Yunnan Sourcing for three months now, the longest I’ve gone in 15 years, though I did look at Houde recently because he had new teas up. 

Buying hongcha doesn’t count as tea buying, just saying.

The disorganization gets worse. The tea photo above at the top of the post was supposed to have the tea I’m currently drinking, not even sure what it is in the envelope, and also a 2021 Arbor Red sample I haven’t cracked into, but I put them someplace to do the photo and then couldn’t find them minutes later. I don’t know what that tong is, I meant to dust it off but forgot to do that too. I might think I’m senile but the lack of sleep can do it. I’m actually sleeping now, we’ve had a few weeks of peace. 

So when people start emailing me, okay I need to start writing and meant to do sort of an unboxing and at least get the packages open, but can’t be arsed today. I’ll just write this and get it on the blog. Probably the most interesting thing about the tea photo is the Lins Ceramics water boiler which I’ve turned into a hongcha pot. Quite accidentally, my son wanted a tea and I needed something for two people. Turned out Lins Purion is excellent for hongcha, normally I save Purion for nasty unidentified aged puerh, and this is a water kettle now turned into hongcha teapot. 

I did find out that Lins is now shipping to the US, though it is expensive. I really would not look at their website if you have a teaware problem, the pots they are making now are so gorgeous and I think I might get the clay water dispenser. They even have a clay coffee drip thing. Whatever those are called. The site isn’t secure, but I know that wouldn’t stop you from looking. You are welcome.


Cwyn

Thursday, July 20, 2023

Pandemic Puerh


My primary relationship in life is my puerh tea collection, and the rest of the time I maintain an appropriate facade of caring about anything or anyone else. My dear tea and I endured the pandemic, and we have not yet had Covid. Far more real at the moment is the post-pandemic economy, and this is shifting my relationship with my tea somewhat. 

Just over a year ago, I was startled to read more details about the emergency economy during the lockdown in Shanghai, and how within 5 days the most valuable currency anyone had was reportedly Coca-Cola. Maybe that’s anecdotal, but illuminating nevertheless and adding a dimension now to my tea collection. I don’t like the word collection anymore, my teas are primarily ones I want to drink, not merely collect. 

My tea started feeling like a kind of trade good. One that almost no one else around here has. Coffee started getting very expensive, but seems eased lately. In a situation where coffee gets scarce, my cheap teas might be worth more.

I got a trade relationship going with my local vet. Both my cats have health conditions, and the vet/prescriptions costs are such that I noticed how quickly he got his roof repaired after the tornado hit last summer, whereas mine is still patched and damaged. Also, he’s not a great vet, but has a redeeming quality of an aura of acquiring tastes about him. And he’s a yang type, so I got that covered. Started bringing him tea, for no reason, really more exasperation because the vet part is just not good. Finally I stop trying to be normal and go the eccentric that I am. He’s getting tea. After a year of that I got a free kidney test for the cat who needs to be put down, but test ok so he won’t do it, and the cat finally ran away in madness.

That’s the one 

So far I brought over fu brick, Lu An, Jeong Jae Yuen’s marvelous batch, shui xian and green puerh (the diuretic kind). In March I thought to myself, I always want spring tea come July, why not plan early this year, and subbed to white2tea for the spring cake. When the vet wouldn’t put the cat down I gave him that tea. I was giving up, sort of. I should have just booked a spa before giving away tea like I have. This is old lady behavior for sure and someone needs to put a stop to it. My son is afraid of me, so who will? 

But really, people set up card tables at the Farmer’s Market here and sell yellow gourds they grow, and you can’t eat them, and nobody needs any except as Halloween decoration, so they just end up at the food pantry for free because, hey, nobody can’t waste them and the ones who need the food also need to act grateful. 

What is stopping me from setting up with my tuos? Before the pandemic I thought about doing a class at the library on puerh and a lobby case display, the library is always looking for people. But now, puerh tea would never fly on the be-serious level of the library, but could positively flourish as survival currency for the aesthetically desperate…although…if I brought the crocks along the Mennonite ladies would give a look for sure, and hey, I could hand out samples. I got loads of shou balls back from my Fermentation Fest days. 

Kombucha won out here on the high end, the library-level side, and puerh is probably more useful on the everyday neighbor side of things instead. It’s social currency but in a real way you can use it wean off coffee.

Oh. And I’m back on coffee. The same impulse that drove me to give away my spring cake drove me into buying a cheap plastic Keurig and coffee pods from the Bent-n-Dent store for 5 bucks a box. I must be depressed but I don’t feel anything really. I can complete the impression by adding I’m cutting my hair. They say a certain amount of cluttered chaos leads to a cluttered mind, but it’s probably a tool, one that I’ve always used to straighten my mind against it, you play an A and I’ll tune all five of my other strings. On harmonics.

Yeah, I guess I’m ok. Hope you are too…



Tuesday, February 28, 2023

Broken Cup Teahouse Yancha


Back in October 2022, I caught a tweet by Max Falkowitz saying a friend of his opened a new tea pop-up called Broken Cup Teahouse, please offer some support. I’m happy to try a new vendor once, so I ordered 30g of a “1993 Old Style Narcissus,” a Wuyi Yancha. Along with the order I got a free 5g of 2021 Dark Honey, a hongcha. I probably should have got round to drinking these teas sooner, because the Yancha is sold out now. 

2021 Dark Honey Black/Red

I drank the hongcha first, all 5g in the Kamjove gravity steeper, as a casual morning cuppa. I brewed 3 steeps per day for 3 days, so a total of 9 steeps. The longevity is impressive, the tea could have gone more, but after 3 days I decided to toss the leaves, not being sure I should really keep them longer. 

The profile is Yunnan style, with a hot cocoa note start and then red tea tannins. It’s a pleasant enough tea.

The Narcissus Yancha was more interesting, I think I paid $30-ish for it? So maybe a $1/g. I brewed 5 grams of this too, also over 3 days. 

“1993 Old Style Narcissus”

I’m not a Yancha expert, and all the Wuyi Yancha I’ve had in the past were 7 years or younger. So I don’t have any way to judge the stated age, but I bring puerh skepticism to the session and I don’t take 1993 literally. Wuyi teas are rife with fakery issues similar to puerh, they are pricey and not enough real Wuyi style teas actually exist to create all the those sold as Wuyi. So yeah.

The Narcissus is a very comforting tea to drink if you like oolong profiles and a bit of damp in your tea. The storage on the tea is very good, it has a faded wet note that for me characterizes natural storage, along with a not-unpleasant dusty closet front. But I didn’t rinse the tea, I normally don’t rinse Yancha. Might be ideal to rinse in terms of the steep quality, but the storage is also more obvious without the rinse. 

I don’t know the provenance of this tea, but I can dream up a guess. The faded roast, dusty closet, and retired damp seem like a tea stored in bags or a box or basket, in a shop or warehouse for years, where nobody currently working can remember how long that tea has been there. “Yeah, it’s been here as long as I’ve worked here,” and they add up the years of the workers and after that make up any year for the tea.

The tea has nothing green left in it, and requires a hard boil to get it to open. The storage and a prune note are there along with the faded roast, my first 3 steeps were flash brews, but then the tea seemed tired for three brews and I needed to really extend the time. Brewing a minute per steep I got 7, 8 and 9 steeps no problem. 

The tea having no green in it does not get stewed such that it sticks to the bottom of the gravity steeper. It stays fluffy. The gravity steeper is probably not the best vessel, it needs ceramic to boost the temp for longer. On my next session, I will switch over to a ceramic teapot or a gaiwan. 

Aside from that, it’s a Yancha. A comforting tea, but not as interesting as a puerh tea, and brews faster than a rolled oolong. After 9 steeps the pot had a tart cherry aroma and mineral notes. 

All that is just information, because Broken Cup Teahouse had some 90s puerh in the shop that was sold out before I hit the shop. Seems like this vendor is a good one to bookmark, to check out if you are looking for something of a lite snack in terms of tea.