; Cwyn's Death By Tea ;

Monday, November 21, 2016

Best Tea Gifts 2016


Hard to believe, but holiday shopping is upon us along with the agony of selecting gifts for other people. Really the whole point of holiday shopping is to buy things for ourselves under the cover of altruism. Or to turn the non-tea lover onto the hobby of tea hoarding, and failing that we can borrow the gift back later on. In case you need a break from the hard work of thinking about others this season, I've put together a list of must-haves if you are building a wish list, and for the most part I've tried to go budget this year.

Tea Ware

We all know the point of tea ware is to share photos on social media and inspire envy in others. Tea pets are a staple of tea tables world wide. The problem is they constantly fall off the tea table. A new trend which I predict will be the next big thing is the tea pet right in the cup. 

Imagine these little faces peeking out of a bath of warm brew.

Tea Pet Cups will go viral real soon.
 $15.89 inc. shipping, Aliexpress
This bone china cup comes with a matching lid and spoon.
 The idea is you can be the first to show off the new trend on Instagram before everybody else. We all have cats, and now you can have your tea pet cat right on the cup. Aren't these just too cute?
Image result for 3D cat coffee mug
These cat mugs include a choice of cup color.
$8.52 incl. shipping, Aliexpress.
And then we have this tea pet cup for the differently alerted.
3D mugs and cups novelty ceramic coffer cup up yours middle finger tea water mug creative gift drinkware(China (Mainland))
My personal pick 
$10.40 incl. shipping, Aliexpress
Tea Gifts

Sometimes people expect me to give tea, and even want me to give tea. But in truth I don't give away my good stuff, and even if I did nobody would like it anyway. So that leaves me looking around for tea that I know others will like while still preserving a shred of the appearance of good taste. These 1.5 kg Dahongpao tea disks really show how much you care.

Image result for lucky chicken dahongpao big red robe
A whopping 1.5 kg 
$93.10 incl. shipping, Aliexpress
These disks are table top size which makes them super practical. All you need to do is add wooden legs and cover with a doily and the roast can rest away for a really, really long time. If you don't like the chicken design, others are available too. This lucky sheep is a nice choice for that friend who is more of a follower than a leader.

Image result for lucky sheep dahongpao big red robe
Lucky sheep pattern.
Price same as above, Aliexpress

And then we also can get a Lucky Cow, except in this case I believe this one is mislabeled or transgendered. This one is my favorite.

Image result for 1.5kg lucky cow chinese tea
1.5 kg Lucky Cow
Price as above, Aliexpress.
This wooden barrel of puerh tea in a bag has a Swiss Colony look, and takes me back to the days of salt barrel sardines. You can thoughtfully personalize this gift by handwriting a set of brewing instructions starting with "Rinse in cold water to remove any fishy flavors." 

Puerh in a Barrel
$2.15,+ shipping., St. John Enterprises LLC
Tea Brewing

People new to tea often complain they don't have anything to brew tea in. You're in a position to help with that. The hot gifts this year include US Political designs, such as this tea pot.


Trump Tea Pot
Design by AmericanUniqueFinds
zazzle.com
$24.50 
You can also get the same teapot for the opposing side of the political aisle. Both of these tea pots come in a choice of Small size of 11 oz and a much larger Medium size of 44 oz. Medium will cost $11.20 more. 

Trump and Lincoln Teapot
Design by TheBigApple
zazzle.com
$33.75 for small size
These teapots are both the same apart from the design, however Lincoln costs quite a bit more. Political differences are really painful this year. In fact, I'm hearing that people are cancelling holiday dinner plans with relatives who voted the opposing party, whatever the vote. But in case your family agrees to set differences aside, then you need to plan ahead to serve a crowd. Or just yourself on a personal bender. 

Glass Infuser Tea Dispenser
Target.com
$24.50 ships free to store.
Interestingly, this glass dispenser had one review posted of 4/5 stars that got removed after one day. The reviewer stated that the infuser works well, but the spout dispenses tea at a trickle. I'm not sure why she considered that a flaw, anything that discourages others from drinking my tea is a plus. The reviewer stated her husband could likely drill a wider hole to compensate after the relatives go home. I concur with this idea.

Housewares

I hear stories from puerh hoarder spouses who complain about unsightly puerh cakes and crocks taking over the house. The best options for puerh are those your partner thinks are for the benefit of the family. Here is an attractive portable bamboo laundry hamper.

Bamboo Folding Laundry Hamper
24 inches tall
agstores.com
$26.70 incl. shipping.
The time to buy this hamper is before you need a new one. Explain to the spouse you need an extra one in your closet. This hamper will fit two seven-cake tongs of puerh, covered thoughtfully with a rumpled clean t-shirt. None the wiser. At this price you can afford two. I'm sure you already have humidity packs to use with a hamper like this.

Most of my picks for tea gifts this year are on the budget side, but I save the best for last. Here is the high-end pick of the year for the tea lover who already has everything.

Japanese style gongfu teacup bathtub
kitty.texasdinnercruise.com
Price: if you have to ask, you can't afford it.

Happy Shopping!







Wednesday, November 9, 2016

Get God on the Phone

Untitled 2 by white2tea
I did not intend to write today, and I did not intend to drink Untitled 2 on November 9, 2016. This season’s teas are still very green and I expect this tea is green also. Many of my friends are frightened and in despair today. I can’t stop it, one half of my friends or another half, one country or another country. And I don’t think I can Get God on the Phone but I can certainly leaf it heavy.


In my blog I do not address politics or other worldly issues because we all look to our tea hobby for something of a refuge. Our choice of tea and tea ware evokes an aesthetic that we surround ourselves with like a blanket, moments in a world beyond that which we deal with every day. I too have my reasons for losing myself in tea, in my tea rituals. If you look at the very first post of this blog, you should see utter despair. I started writing about tea just months after my mother died a horrific death, the details of which I am still unable to completely face. When my mother died, for many days all I could do was stand at the kitchen counter and grip my cup, and just keep drinking. The meaning for me in my tea ritual was not in the setting up, the pouring out nor even the slurping, but oddly in the rinsing out and cleaning up of my tea tray and cups. I think at that point I regained a kind of sanity, I had found a place of comfort. Rituals are ways to cope through their very repetition, like prayers on a string of beads, in familiar routine our mind can fly forth to another place and return refreshed to go on another day.


In Lamar’s Untitled 2 song, he tries to place himself in religion to find a place of goodness, only to hear of yet another friend who is killed. Spiritual comfort sought because of no other alternative, because there are two cups before us. We can choose one cup or the other. We can drink good tea or bad tea, and yet another’s good and bad teas are his wine just as mine are to me. I can go with a friend to drink his champagne which turns out to be California sparkling wine. I can share his enjoyment, or I can tell him it’s not really champagne. Does that help any, or is it better to enjoy inexpensive hongcha as well as a fine puerh and have a good day either way?
Hongcha in a tea cup with good, and bad painting.
Given a cup of good tea and bad tea, I know one truth. A full cup will always accept another drop, always. What do you fill your cup with? Will you fill it with fear and despair, because I can guarantee you that cup will always take one more drop just as the good tea cup will. Rudrananda said to consume all as fuel, the good fuel and bad fuel. But we choose our nourishment, don’t we? The important thing is the act of choosing, the person behind the choice, the one observing and seeing which cup s/he fills. If you hate platitudes, look at your cup again and tell me what is in it. I will drink it without a dare, your cup, as long as you know what you just served me. Those of you deleting the friend of your friend, think on this before you toss his leaves. The one who created this cake for us, and the songwriter too, feel very bad and yet then very good, but the bad still happens as does the good, so which will you pick? Who is so very fussy? 

I really don’t mind if you buy this type of puerh or not. In fact this year one of the best teas I drank is a cheap aged brick, thick as syrup, and probably cost only a few dollars nearly twenty years ago. Who knows what will come to be, in our tea and the world too? Brick tea is sometimes better than we think. I wish I had more time for bricks, but I don’t, so I got a cake of this Untitled a few months ago.

Some long leaves in this one.
I went 9 grams and compared my brew with that of other reviewers, and I’m getting a golden yellow so the tea is settled somewhat. Yes, I am drinking it thick. This is a very bassy tea with a solar plexus type of feel, radiating qi spots in the middle of the back and in the front stomach. James at TeaDB called it “diaphragmatic,” something like that, and I can echo this, meaning I feel my diaphragm. I also get the face melting that OolongOwl wrote about too, and visual acuity. The tea is bitter and somewhat spicy, like chewing on a peppered sumac stick beneath a floral top note. This tea coats the mouth with long returning sweetness and a mineral flavor in a soft texture. My heavy leaf ratio means the cup is probably unnecessarily bitter and I realize I’m wasting leaf, but today is a good day to waste leaf. And bake a pan of chocolate something.

A bit of green but settling down nicely.
I remember when my dream was to talk with people in countries around the world. I used to dream of the idea of chatting with people from China, Russia, Japan, Germany, Africa, Indonesia, or Chile. This was in the days before the internet when a pen pal meant hand writing on onion skin paper. Yet today and every day now I can look on my Instagram and see photos of tea with text in a dozen different languages. I never could have guessed that I might type characters in real time, and instantly speak with people around the world, day or night. I thought Captain Kirk’s flip top communicator calling the Enterprise was everything that could ever be and maybe not in my lifetime of two tin cans and a string and tea bags too. Now I can touch a screen with my finger to my friends in China and Japan at this very moment.

Eight Steeps and not even fully opened.
As long as I can I will keep making pictures of tea, and hopefully you will too. I don’t know how long steeping out nine grams of Untitled 2 will take, but I will keep at it. I think the teas this year are still a bit green, and this one is settling down nicely, we should really keep them a bit longer and withhold on our strong opinions. I can say the same thing about friends.





Monday, November 7, 2016

Budget, Black Friday and the Tea Shopping Forecast


Here is my shopping forecast for the remainder of 2017. I wish the news is better, but it’s looking dire out there.

The cakes are getting even smaller, people.

You’d have to live under a rock to avoid the Great Shrinking. Down from 500g to 400g to 357g to 250g and then 200g. Now we are at 100g cakes. Yes, ma’am nearly every tea vendor has a 100g, check Bitterleaf, Misty Peaks, Denong Tea,white2tea, Crimson Lotus. While white2tea’s Treachery, Bitterleaf’s WMD Mansa at $88/100g teas are pricey, now we have Denong Bulang at $97/100g and Wymm Tea…well never mind you get the idea.

And then there are the small squares which have of course been around awhile at places like Taetea, but not at these prices we are seeing on top shelf tea named after cats or dogs. White, black and puerh teas are shrunk from turkey platter size down to teacup saucers. Tiny teacup saucers. You can bet your sweet caffeinated arse that we will be getting tea balls soon for $30.

The bottom line reality is that high end puerh tea costs go up every year, not down. Top quality tea you want to own is exempt from tea market bubbles. Not enough top tier tea exists for the prices to fall. More demand every year and less tea to satiate. Actually, there is a lot of tea around, just not the really fine stuff. I expect more sticks for the money and I can always buy charred medicine chop, but I just can’t drink that stuff anymore. So, buying the really good shit takes three hand jobs at the truck stop instead of just one, and I ain’t getting any younger.

I know tea bloggers have bitched for years about the prices, “I won’t pay more than $8 a cake they are charging $36 for.” Today we can just add another zero onto those numbers for the same gripe. The only upside to all this is I think the leaf we can get today is far superior, as is the processing. I will give the boutique vendors a huge amount of credit for upping the overall quality of what we are buying, assuming of course you want to pay the asking price. Teas are regularly selling out which suggests that yes people want the good stuff and they will pay.

We also have more mainstream people entering the buying experience who don’t want the commitment of storing puerh tea. Maybe they aren’t even sure they like puerh tea. Buying small, like 100g, is a way to give it a convenient college try. That’s yet another reason why I expect $30 tea balls. Someone will put top shelf tea into a single session for even less commitment, in just a matter of time.

More people loving their factory tea.

This is inevitable. Nobody wants to hear otherwise. Yes, truth is relative.

Online tea sites will continue to have annoying landing pages.

Why do tea vendors think a landing page with a photo, or worse a video is the best way to sell me lots of tea? They don’t seem to realize I might need to shop with a level of frantic anxiety on my phone. Zhentea.ca has a single tea on a landing page that I must click on in order to get to anything remotely resembling a menu. Bitterleaf Teas has a landing page, but when I click on teas I get a new page of meaningless symbols which are supposed to represent different puerh cakes. I was aghast when white2tea added a new landing page with a rain coat I can’t even buy, and then the sheng puerh can only be viewed by year rather than the option to see the whole raw lot. Wymm Tea…well never mind, you get the point.

These fancy sites share a design trend of the buying experience starting on a minimum of the third page we click on. Annoying landing pages mean that I will get busted at work for tea shopping on company time. Or the baby starts crying, or the kitten tears into the curtains and my data allowance is gone before I purchase anything. By the time I get to filling up a doom cart some guy from Taiwan with a mega wallet will buy it all up. I don’t want tea vendor hallucinatory design visions, I want the actual goods.

Sorry to direct you to a classic, but look at Yunnan Sourcing. Or even Chawangshop. I get a quick view of any new products, a helpful menu of links on the landing page that go directly to the tea I need, and a search box at the top. By the time I get to three pages I’ve viewed at least one tea I sought out for myself with reviews in three or more languages. Yunnan Sourcing will load on any browser including my clamshell phone which doesn’t have internet.

I need a landing page that goes directly to the tea I want to buy. I need a page called New Products or the option to sort Newly Listed.  If I can’t load your site in a war zone, we have a problem. Fix this shit now.

More opaque wrappers with questionable inks.

I’m seeing more thick paper that can’t possibly let in moisture. And I really wonder about all the inks, are they food grade? Maybe we need to start talking about removing the wrapper and storing it somewhere else. I don’t know about you but I’m seeing some bleed in my storage that isn’t the tea.

Puerh Tea Collectors eschew child bearing.

With tea prices skyrocketing, children are simply un-affordable now. I can buy a decent drinker for the price of a box of Pampers, and sheesh the buggers keep on costing and costing and costing. I know parents of young ones have plenty to grip about, but I have some bad news for you all. I’m still not rid of my grown one who expects me to pay the full utility bill every month and never buys me any tea whatsoever.

Nowadays you need to figure on the kid costing you well past the drinking age. You are bleeding out until he’s age thirty or over. This is how long you will wait before you can buy any tea. No good reason to pay for actual children when I can PayPal Tea Urchin instead. Forget that snuggly warm queen bed this winter and invest in single beds and preferably separate rooms if you hope to afford any tea in the future.

On Black Friday and 11/11, no vendor will have an actual sale.

Prove me wrong, please.




Sunday, November 6, 2016

CNNP Duoteli Yellow Box Super and Premium Heicha Dark Teas

Heicha time
The weather is turning cooler here. Well, sort of. We are still getting unusually warm weather for early November and in fact have not yet had a killing frost. The meteorologists are talking about breaking late frost records as old as sixty or seventy years. I’m sure the cold will hit any day now, and so I’m dusting off and rinsing out my clay teapots in anticipation of adding darker teas to my sheng routine. Yes, that means heicha, dark oolong and shou puerh teas.

Reverse view of the boxes
Luckily I have some new teas to try. Early last summer I noticed Chawangshop adding new heicha teas and more seem to appear in the shop every month. Chawangshop has the largest inventory of heicha that I trust for clarity and for the best flavor, although I am also hearing about some good heicha over at Yunnan Sourcing that I need to try too. Last June, I purchased these Liu Pao/Bao teas at Chawangshop and they arrived when the weather was too warm for me to drink them. Now I can give these a try without overheating too much.



This tea comes in a bag with two small punched holes at the top of the bag. The reason for this is because of its five year warehouse storage combined with the fact that this tea is not yet fully aged. The Tian Jian grade is due to the smaller, tippy leaves and the tea power they contain, unlike some liu pao heicha which are made of larger, lower grade leaves. Liu Pao is first oxidized slightly, like red (black) tea, and then fermented like shou for a few weeks. Then it is stored for several years packed in bamboo baskets and finally pressed or boxed for sale. The Yellow Box Liu Pao is a 1970s packaging design which hasn’t changed much.

Super Grade Yellow Box, note the tiny leaves.
Opening the bag I get a whiff of a fine musty warehouse, and the dry tea is exceptionally clean. This means the warehouse storage is already done for me, and I in the west can simply store this in my drier climate with a good chance this will age beautifully without a lot of work on my part. But I also need to work out some of the musty odor. Loose leaf heicha like this tends to give up its “money steeps” in the first five brews, unlike puerh which requires numerous brews to work off the storage. I need to get this tea in a condition where a single very quick rinse leads to excellent steepings right away. So, my session with this tea is as assessment of its current state and contemplation on where I think the tea might go in the future with a bit of storage.

I brewed a good heaping tablespoon of leaves and just enough water to cover them in my Jian Shui teapot which I reserve for dark heicha and wetter shou puerh teas because the clay tempers the storage a bit and rounds out the sweetness. I use boiling water for all steeps. Need to be quick on the rinse and the pouring of this type of tea, because it brews up strong very quickly.

Clarity is evident in the view of the spotty glaze on my cup.
Halfway through the first cup, the body heat hits like a truck. I’m an overly warm Slavic person and heicha like this makes me sweat and my feet swell up like a touring camel. This is a tea to drink in winter after a meal of roast beast. I need to be freezing cold to drink this, as are the folks in colder climate areas of Asia who use black heicha teas with milk or butter to supplement their meat diets and add calories in winter.

Surprisingly, this tea is still quite bitter despite the six years in damp storage, and well caffeinated. It is very powerful in the mouth with bitterness and hints of tangy dark fruits beneath the storage character. The tangy, metallic bitterness lingers in the mouth for about an hour or so, as well as the stomach and I feel hungry. Heicha like this is meant to supplement and digest a heavy meat diet. By “digest” I mean it gets the food moving through my digestive system, getting rid of that overly full feeling from a heavy meal. Drunk an hour after a meat meal, this will help remove the sluggishness and get mouth and stomach juices going with a bit of astringency. The storage character gets a bit minty after about three brews.

Leaves show some green left to age in the Yellow Box.
The storage flavor and bitterness still here means the tea is nowhere near its best yet. I remember the excellent 1980s Tian Jian I bought last spring, which is now also back in stock and one of the best heicha teas I’ve ever had, beneath a similar storage character where I found heavy sweet fruits and betel nut. This 2010 Duoteli Super Grade has the base material to develop deep fruit and a syrupy thickness in ten to twenty years. I got seven steeps before the flavor quit, even though the tea still had quite a bit of dark color. Maybe some aging will extend the brews to a couple more.

A dark Jian Shui teapot is a must for black, damp heicha and shou puerh.
By Crimson Lotus Teas who specializes in these.
You can get a 25g sample of this tea in a Wuzhou heicha sample set that Chawangshop is offering for $12. I highly suggest trying it in a sample first unless you already know you like wetter stored teas and you are prepared to let this age more. Of course it’s drinkable now, but I must be clear that it’s a tea for sampling at the moment and not something a tea beginner should run out and buy. It will not have the complex character of puerh, and I think only experienced drinkers know what I mean about tasting a heicha tea for further potential. Heicha is what it is, a quick digestif and, in my case, a good substitute for the shot of Jaegermeister I used to drink after heavy pasta. Yes, Jaeger might be gross, but a small shot is a good digestif and not the swilling beverage some people regret drinking too much of. My new Duoteli is a tea equivalent. I will store it in an unglazed clay jar to work off the storage over the winter.


This tea helpfully includes a can for storage, one of those with the second interior lid, making the can useful later on for storing oolong tea. The production date on the can is marked as 2010, Chawangshop states that the tea has “buds” from 2009 spring harvest, and the can also has 2011 on it.

Unboxing the Premium Grade Liu Pao.
I have a feeling the tea contains leaves from several years that were processed together, first oxidized lightly and then fermented like shou. After fermentation, the tea was packed into large bamboo baskets for three years before packing into this can and box for sale.

This type of can keeps tea dry
and is useful later for storing roasted oolong.
Visually the tea is not very different from the Yellow Box, but the storage is much lighter. Just a touch of basement on the wet leaves, quite perfect really. This tea is also much further along in fermentation without the green pieces of the Yellow Box tea. 

Premium grade has a little rougher leaf.
I notice this tea is a much thicker, more syrupy brew but I’m not sure thickness in heicha translates into more flavor. Liu Pao really isn’t a tea you drink for complexity anyway.

A reddish brew shows this one is more heavily fermented,
but still qualifies as medium/heavy.
Slightly tangy on the tongue, this tea is very smooth and ready to drink now although a bit more resting time might fade out the slight storage flavor. My dark Jian Shui teapot tempered this level of damp perfectly into a mineral flavor. The brew is reddish brown like shou and more typical of the Liu Pao teas I have in my collection. Very comfortable to drink but lacks the intensity of the more lightly fermented Yellow Box. This one fades out in five brews or so, again more typical of Liu Bao. It also lacks the lingering flavor in the mouth of the Yellow Box. But the tea is clean and I can easily feel comfortable suggesting it to a heicha newbie. However, of the two teas the aficionado is going to prefer the Yellow Box for value (50g more for the same price) and for the aging potential. The Yellow Box is the more intense tea by half, but the wetter storage justifies the lower price equal to the drier stored 8110.

I did not see any golden flowers é‡‘花 in, either of these teas, and I don’t know if they were inoculated to produce jin hua. Golden flowers called eurotium fungi are often grown using wheat as a base and then the wheat-grown spores are added to the tea, so something to consider for people of gluten sensitivity. Personally I love jin hua and crave that tangy flavor. My attempts to increase jin hua growth over the summer on my Fu Zhuan bricks produced a consistent growth of small flowers throughout, but not the huge flowers I see coming from more humid climates. I’m still chasing the fabulously crusted Fu from my friend in Washington, DC that I tasted last summer. My success in growing highly floral jin hua may be limited because of my drier climate but I plan to keep on trying.

Some bits of green, but mostly ready to drink.
Chawangshop now has nearly one hundred products listed in the heicha category. Browsing through them all now, I see many that I would love to try, such as the 1990s bricks that were added just recently. Highly aged puerh is out of the world price-wise for most of us, but border teas are low priced and still available from the 1980s and 1990s. Heicha is worth buying now while you can for an easy and comforting drink. For old people like me, heicha aids our slower digestion and irregularity. Heicha like these boxed teas are very warming to cold bones in the winter too, easy to store and convenient to brew up.



Thursday, October 27, 2016

Tea Utensils

Some of my best-loved tea items never appear online
Every day I enjoy my tea ware and follow quite a few people on social media just to see their beautiful photos, from artists to fellow tea drinkers. Looking at tea porn is a very relaxing part of a puerh hobby, you can enjoy from afar what others have collected. I have more than my necessary share of tea ware, but when I think about what I truly use every day a few things shake out as essential. I’m surprised that my most useful gong fu items are utensils or accessories, because very rarely do I include them in photos. Well, my current loved but un-lauded tea pieces deserve some space.

Basic Puerh Pick from Yunnan Sourcing.
First, of course we all need a puerh pick or puerh knife. Believe it or not, I don’t own a fancy puerh knife. Yet every day I use a $2 puerh pick from Yunnan Sourcing and haven’t felt a need for anything else. This is a truly humble pu utensil, but it gets used more often than my most loved teapots.

Next, here is a pair of brass tea clamps, or gongfu tweezers.

Brass tea clamps, Verdant Tea
Winston's kitten paws on the table show why I need these.
This is an item I tossed in an order a year ago from Verdant Tea. Yeah, I know, but this thing is now absolutely essential to me, and even more valued because Dear Son does not like it. His main complaint is that it is on the kitchen counter all the time and never gets put away. He tends to move it around in annoyance which makes me extremely crabby when I can’t find it.

The purpose of these clamps is for picking up small tasting cups and rinsing them with hot water without needing fingers. But I use this set of clamps for so many things. I can pick up tea leaves and chunks from a cake and put them in a small teapot. I can pick out a stick or stray debris in my teacup without using my fingers. I can deftly pick up and turn over wet leaves in a teapot or gaiwan. I can stir a tightly compressed tea ball in boiling hot water. I can dunk and retrieve a tea bag that doesn’t have a string attached. All these functions are even more important now for my tea tweezers because I’m still feeding my kitten wet food by hand. I wash my hands really well after doing this, but I feel like my fingers must have cat food germs that I don’t want on, or in, my tea. I suppose I could wear cotton gloves for tea, but I have my tweezers instead.

Another necessary utensil for me is a tea strainer. Some people don’t use strainers. As a blogger, however, I want to use a strainer so people can see the clarity of a tea. Clarity is one factor that determines the quality of a sheng leaf and the fermentation of shou, and most readers likely want to see the brew well-strained of anything that might unnecessarily cloud the cup. I have also learned a lot from straining my tea. I check a fine mesh strainer for char or tea leaf fuzz and rinse the strainer after every pour. I notice how many steepings a tea needs to clear of char, and how much tea dust I created when breaking off the leaves. I can determine whether a tea is sour because of char. Most sheng has a tiny bit of char, but a lot of char means sour or smoky tea that is an issue for my drier storage.

Woven bamboo strainers, Verdant Tea
I own a number of strainers. Lately I use these woven Yunnan strainers from Verdant Tea. The handled one is for shou, and the no-handle strainer for sheng. You can probably tell which of the two gets the most usage. With bamboo strainers, you must dedicate each to one type of tea. I notice right away if I mistakenly use my shou strainer for sheng because the brew is very slightly colored by shou. In addition to these, I have a Ru kiln fine mesh strainer and two metal strainers. I want to try a gourd strainer someday. I feel that my woven strainers are helpful at tempering some of the metallic taste from tea or water, or maybe it’s my medications and I’m imagining things.

Wenge Wood teapot brush, EBay
And more kitten paws shoo-ed but still showing.
Then I have a wenge wood hair brush that I got for about $4 on EBay to brush teapots. The hair might be dog hair, it certainly smelled like it when I got it. One time my son borrowed it for using liquid wax on his bassoon equipment, and left it for me with dried, stuck on wax. I managed to get all the wax out by freezing the brush.

Here is a tea cup that I use often that never appears in my blog or in other tea photos. You can see right away why not.

Porcelain tenmoku glaze tea cup
by Shawn McGuire of Greenwood Studios, Etsy
Can you tell what kind of tea is in this cup? Most people want to see the tea liquid, so I use clear cups instead for that purpose. I’m in love with tenmoku glaze and I don’t need to spend a mortgage payment’s worth of money on a vintage Japanese cup when so many potters are making fine new ones under $30 on Etsy. But I can’t use these to show off tea liquid.

My last “must-have” is new this year, a tea pillow by Mirka Randová. This is the sort of purchase that I thought, “why did I need to have this?” and the thought turned into “why didn’t I buy one of these sooner?”

Stoneware tea pillow by Mirka Randová @potsandtea
This tea pillow is brilliant. The clay is rough to the touch, feels like sandpaper which actually grips the cup or teapot when I’m carrying it from the kitchen to my room or a table. My cup or teapot doesn’t slide around and won’t easily slip and fall when a cat gets under my feet. If I do happen to lose my footing a little, tea can slosh into the basin of the pillow without making a mess on the floor. I can pour water over teapots to brush them, and overfill the teapot if I want. The tea pillow is also a little hefty weight-wise, rather like an old vintage heavy ashtray. So the pillow can sit on my bed or other furniture and if a cat bounds up and over to my lap, the pillow won’t easily tip. In fact, the pillow doesn’t move at all. I needed this tea pillow years ago when I had a small child running around. I don’t even have to wash it.

Hopefully you enjoyed seeing a few of the utensils I use regularly. I’m sure we all go through phases when we use some items a great deal in our tea ceremony. Then we move on to new items as the old ones might need replacing or as our needs change. 



Tuesday, October 18, 2016

The Function of the Wrapper in Puerh Collecting


In my reading about collecting lately, I’ve tried to find some comparisons between our puerh hobby and other forms of collecting. As I noted in my previous piece, I struggled to find adequate comparisons collecting the raw tea product that we consume and care for, and quite frankly, other people. Maybe that is a bit too broad a brush stroke. If so, then I need to narrow the focus just a bit. The puerh wrapper itself serves many functions and is a key component of our collections, just as a label is for a record collector. I spent some time thinking about the wrapper, and how difficult “going loose” for puerh tea is, aside from the obvious space issues in our storage. Wrappers have so much to say to us.

Historical and Cultural Context of Wrapper Content

The most obvious information on the wrapper is the factory, the wording, marketing, and perhaps time and place. We might know more about the tea than the wrapper tells us, because we know the story behind the tea enclosed in that wrapper. Cultural and linguistic folks along with tea historians deconstruct wrappers over time, and many collectors know facts like when date stamping began, or what CNNP really means in any given year based on the history of this label.

These are large topics requiring books to really get into specifics. I’m interested in the end user, the person with a collection. We are aware of historical and cultural aspects related specifically to the information on the label. Or lack of it, in the case of modern trends of labels as art rather than as indicative of the product inside. Whether or not the wrapper has Chinese characters, or merely a picture or art, we can look at the function of wrapper as descriptive, as part of the tea object.

Wrapper Defines the Tea as Object

To me, this is when the wrapper coalesces with the object of the tea so they function as one. The wrapper is not merely information about the tea, but is a part of the tea. For example, here is a tea where the wrapper and tea-as-an-object function together.

Photo: Grandness China Tea Co. on Aliexpress
Most puerh fans need only see the crane and tuo shape to know this is a Xiaguan tuo. The yellow box tells us it’s the gold ribbon tuo, but the tuo alone with the wrapper tells us what “it” is, the “it” is Xiaguan tuo. The shape and the wrapper image are a singular identity. When I own one of these, I hold in my hand a Xiaguan tuo, wrapper and tea together. And the box if you're savvy.

Some teas are very special to a collector. Maybe the person saved money for a long time to afford their desired puerh tea. Or spent years seeking out a particular production. Finally when the tea arrives, the collector can hold it in their hands and think “It’s mine, I have it now.” The wanting behind the tea eventually is satisfied when holding the cake with the wrapper in hand.

The wrapper is one with the coveted tea. Very quickly, of course, the tea in our possession moves from coveted object to tea object in storage, where the focus changes from looking and touching to smelling and worrying. The object of the tea in the wrapper takes on the object relations of success or failure in storage. We’ve moved from merely having, or owning, to ideas about the progress of the tea. Or we are moving on to drinking the tea and reaching the point where it no longer exists in our collection, it is object of consumption. Once consumed, we begin to form our ideas about the tea. This moves the tea from an object with wrapper to ideas which encompass much, much more.

Wrapper as Narrative and Consensus

To illustrate this point, let’s look at some teas which we can agree have some historical consensus behind them.

Tea Classico's offering of 2012 7542 teaclassico.com
if anyone is still home over there.
This wrapper indicates much more than the design on the paper, and more than an object to hold. The 7542 recipe contains decades of historical consensus among tea drinkers as one of the older puerh teas to reliably age into a decent drinking tea. Historical consensus is the heart of puerh collecting, it is the narrative of all tea drinkers who converge upon certain teas as worthy. Not everyone likes a 7542, and we are still in the relative, subjective nature of taste. Among other factors, certainly the year matters and storage is important, and where the tea comes from, who owns it, what we call provenance in collecting, the whole story behind the particular cake. Nevertheless the 7542 stands as a tea with historical consensus behind it. The wrapper has more meaning because of the consensus.

As a general idea of “good tea,” we look at the 7542 or the Grand Red Mark in a way that a record collector looks at a Sun Records label of a Johnny Cash song. In the book Contemporary Collecting: Objects, Practices and the Fate of Things, editor K. Moist makes a point about record labels which I think applies rather well to puerh wrappers too. “Many of these labels’ releases, by their very existence, but also through their creative and detailed presentation, call attention to various (mostly unstated) assumptions that underlie consensus musical history (Moist and Banach 2013, p. 241).” This is what I mean about the label, or wrapper in our case, plus the owned object itself representing the consensus narrative behind it. With puerh, the consensus is stated, as opposed to simply inferred, because many puerh drinkers have opined on the tea.

Historical consensus is truly a fun aspect of owning puerh tea, apart from just buying and collecting. People discuss teas at all stages of development. Sometimes consensus changes as a tea takes on age, and perhaps does not live up to early promise. Or maybe a tea sits around in collections for a long time before rediscovery and the consensus moves the tea into a desirable category.


Blue Mark Lan Yin 1990s by white2tea.
Or was, until a sole person went ahead
and bought up all this very fine tea. Son,
I don't fault you for having the money and
the desire to own this production. But seriously,
how many tongs of this $650 cake do you need?
You couldn't leave just a few for the rest of us
saving pennies in a plastic yellow piggy bank?
Really? No, apparently you had to buy it all.
Oy. If you can't pay the mortgage, you know
who to call to relieve you of one of these.
Consensus isn’t always favorable for a tea, and perhaps the image of the wrapper implies a somewhat negative impression. Going back to the Xiaguan tuo, some people love these tuos, others think “smoky, dirt, wood” and wouldn’t drink one even though the historical consensus is that these tuos age well and taste amazing when fully and properly aged.


Misty Peaks 2016 100g cake--my photo.
Misty Peaks tea is a stark example of a newer puerh tea which has a dual consensus emerging thus far. To some, the tea wrapper which also has a plastic “wax” seal indicates a pleasant single-origin tea of Yiwu-ish sweetness. To others, the marketing of this label represents overstatement or maybe outright fraud because of the “spring tea” claims challenged over the past year. The tea and wrapper represent a dual opinion, a divided opinion. Saying nothing at all about the tea quality, achieving any sort of consensus is the result of much buzz and conversation. On the sole achievement of acquiring any consensus at all, Misty Peaks is relatively successful.

A new trend of puerh wrappers as art, or in the case of white2tea using Drake songs, I notice that the song reference carries little meaning after a time, because drinker consensus about the tea takes over its original identity. I don’t need to know what “Untitled 2” means, even though the cake is based on a song I haven’t heard of and don’t plan to listen to. The tea and the wrapper have an emerging consensus that interests me based on people drinking it and talking about it. I’m encouraged to look at YS 2015 Year of the Goat shou and recognize the wrapper because enough people have mentioned it as a decent ripe for my attention and credit card to give it a try.

What other teas can you think of that have some historical consensus among collectors? Here is another one I’d propose, though the wrapper maybe a tougher one for new puerh drinkers to identify.


Consensus, with only word of mouth provenance.
All this is food for thought for vendors, especially ones who might think about saving money on the wrapper and using a small stamp instead, or a plain white wrapper with nothing on it. So how much do wrapper-less puerh cakes tell us? What do you get from looking at this?

A cake.
Compared to this:

Same cake as above, but with wrapper.
Real or fake, this wrapper has huge narrative behind these photos, online and published in books. To me, this suggests that spending time on a unique wrapper, regardless of what design you choose, is worth the effort at creating the possibility for narrative and consensus. I think people want the pressed tea and the wrapper too because the ownership as an object and the consensus together bring status to a collection, or the feeling of good taste by the owners, of having chosen well.

I suggest that the “rabbit hole” behind buying puerh tea, and trying to stop but you can’t is in large part due to how the object and wrapper function as one identity, symbolic of historical narrative and consensus. Sometimes it’s possible to hate the tea but still need to keep it, to own it even when someone offers you a better price than you paid. You don’t want to let go of a tea that has developed meaning. You might even keep a scrapbook of neifei or save the wrappers of teas you’ve drunk to remind you that you owned it, to tell the story of your personal taste.

All my musings about the wrapper here really stemmed back from the idea of “mainstream puerh,” asking myself what it takes for something like puerh tea to become more popular than it is now. Mainstreaming involves more than simply changing the factory wrappers with characters to fancy art and design. Puerh obtains narrative and identity through consensus, through people talking. Yes, we still need those stereotypical people with apparently nothing better to do except obsess over sessions and post online, or write blogs and books. Talking is fun, so let’s keep sharing and see what happens, which teas shake out of collections as truly remarkable.

Reference.

Moist, Kevin M., and David C Banash. Contemporary Collecting: Objects, Practices and the Fate of Things. Lanham: The Scarecrow Press Inc, 2013.




Monday, October 10, 2016

Us Puerh Collectors, Why We are Different

What defines my living space.
Over the past week I spent some time reading about collecting in general, hoping for some common ground between myself and the rest of collecting humanity. Aside from a few snippets of observed behavior, I must conclude that I am, in fact, different from other collecting people. And I’ve known this all along these past seven years since I started buying puerh. Living with my tea taught me why.

In a general sense, collectors as a whole spend time acquiring and preserving a collection of items. Collecting is a distinct activity from hoarding, which a survival type of activity viewed negatively in the mainstream collecting. As opposed to hoarding, the collector goes after specific items with a set of criteria which define the collector’s taste and discerning eye. Or in our case, discerning mouth feel, and body feel. All this is where commonality with other collectors starts and stops because puerh drinkers and collectors have one aspect of the hobby to deal with that no one else has, which is the development and aging of a raw, unfinished product.

We collectors share in the act of drinking our collection with other beverage collectors. We can discuss nuances in flavor. In our situation, the body effect is a factor in judging the aesthetic qualities of the tea. Other beverage people do not discuss body feel because a true taster in wine or whiskey will spit to remove the euphoric effect of the alcohol when judging the merits of the beverage. I can set aside body effect as merely an aspect of a tea, but not necessarily the most important single trait to seek out. But I cannot set aside the Art and Science of Fermentation. Unlike every other collector, Puerh Tea Collectors have a maintenance requirement that goes beyond mere preservation. We are collecting a raw, unfinished product in the case of sheng puerh which is not in its ideal finished form when we acquire it. Even shou puerh is not technically finished. More than this, we are collecting a living product. Puerh Tea is alive.

Like the whiskey or wine drinker, we can, in theory, acquire a finished puerh tea product at thirty years old and then preserve it in a similar manner as a bottle of thirty-year old whiskey. I say “in theory” because no real market exists in which people can buy thirty-year old puerh unless you get lucky at Sotheby’s or Asian tea auction and have thousands of dollars to spend. Even if you can afford to buy at this level, we simply have no more highly aged tea left to buy that is not already in the hands of collectors. The vast majority of puerh collectors are buying a younger, raw product that needs development, and so our activity as collectors after buying is that of fermenting a living product.

A thirty-year journey
This “living product” is why I got a bit upset at the Wine Sommelier declaring a fine raw puerh tea as Soapy Artichoke Water. A crucial bit of information is missing here, that the tea is not finished, the tea is not yet what it is meant to be. The wine or whiskey collector tastes a finished product, not the mash. Wine makers taste the grapes and the mash, but the Sommelier probably doesn’t. Yet we drink our “mash” in the form of the raw product, and while we might enjoy the raw product in its new and unfinished state, we are also drinking for the future, what the tea will become. We are drinking to test the progress of our collection, and to judge our care in the meantime.

The mere buyer of puerh tea can acquire tea at any age, and keep it in the bag or wrapper and store it in whatever manner they wish, but the tea has a high probability of failure to turn into greatness. The serious collector, however, provides conditions for the tea for its optimal development. The art and science of fermentation and storage of puerh tea is a difficult task, reducing the likelihood of failure only by degrees unknown even today. We hope to reduce failure in our task of storing and fermenting, but we face the prospect of failure every day in the form of unwanted mold or dryness which kills the living tea over time.

What other form of food or beverage collecting has a thirty-year time span? What other beverage has such stringent requirements for storage with such high prospects for mediocrity or failure? Most beverages are finished when people buy them. Wine bottles that shatter in the cellar or whiskies that develop sludge are not the fault of the collector, necessarily. Virtually all of the work going into wine or whiskey is done by professionals before the buyer acquires them. Likewise, foods like aged cheese get their aging work done by professionals before the cheese is ever put up for sale. Puerh success or failure, on the other hand, is entirely due to the amateur collector today and what that amateur collector does with the tea.

We don’t have aged wood barrels to help us, we have nothing whatsoever provided to us except the raw material to guarantee our success. So we must know just what we taste in this raw material we are given, and in this tasting the Wine Sommelier failed. I myself tasted what she did, and it is a great raw leaf. Will it turn into the best aged puerh? If so, then we know an amateur succeeded because right now 100% of the exact tea she and I tasted is in the hands of amateurs.

I’m tempted to throw out all comparisons to collectors of beverages and food and compare puerh tea with champion horse rearing. Horse buyers assess young stallions or mares for their potential, and know the work involved in turning that young horse into a champion. But unlike puerh tea, horse buyers then turn over the development to a professional, and that professional finishes their work in a few short years. In the thirty-year time span needed for puerh tea, the horse trainer has eight generations done and gone.

Is it done yet? Probably not.
All of this is what makes puerh tea difficult to mainstream. Sure, anyone can buy a puerh tea and drink it at any time. The tea is both good and bad every single day until thirty years pass. How many people buying puerh tea will actually reach that end date? And when that end date arrives, many teas may not be worth drinking. I feel a little sorry for the Wine Sommelier because she will not get the opportunity to taste old tea, as I have, unless she manages to find a collector with such a tea willing to share. I hope she seeks out puerh greatness, because without any experience I fear she will miss out, not understanding what she is drinking. She will not get why I dried steeped fifty year old leaves and reused them over and over because they are just so damn good.

Puerh tea collectors are different from every other collector because we have Mold and Bacteria for friends. We commit to decades of time pondering storage and fermentation. We have a living collection that must develop and ferment over half a human lifetime. We can discuss tea culture and history, language, semiotics or collecting as luxury at any point. But at the end of the day, all this is nothing against the reality of success or failure of puerh tea fermentation and storage. As for me, I will die before I ever fully appreciate what’s mine. That’s what makes me different.