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Sunday, July 23, 2017

EverydayTeas, a vendor for bulk buyers

Some puerh drinkers like to have every-day teas on hand to consume whilst saving their very special teas for quiet moments. Weekends are often quieter with time to reflect and pay more attention to tea. Other folks need budget teas, and hopefully a new website everydayteas.net will fit the bill. A big complaint I get from tea folks in the US is the cost of shipping from China for drinker teas, and tongs especially. Luckily, everydayteas.net is located in the US with a variety of payment and shipping options available. Right now the site is offering a 10% sale on their inventory to celebrate their opening (code: everydayopen). Their headline "Fresh out of Coconut Oolong" might be an attempt at humor, or maybe serious, I just don't know.

Everyday Teas is a new vendor carrying the puerh line from Royal Tea New York, a wholesale enterprise in New Jersey I wrote about last month. RTNY has plans for 2017 puerh teas so keep an eye out for more options later this year on the Everyday Teas site. In addition to puerh tea, ET has a selection of yancha, oolong and other teas. I think most people can get on board with the stated mission of ET, which is “everyday drinking teas without breaking the bank.”

2016 Year of the Monkey teas by RTNY 
I received the three 100g beengs pressed by Royal Tea New York that I saw at the World Tea Expo but did not taste then. These teas are priced around $.20/g, but the most interesting aspect of these cakes and the other teas as well is that you can buy in bulk. In the case of the puerh teas, a tong is 10 cakes. That's a full kilo! Other teas can be purchased by the pound. Their Shui Xian looks rather nice and is $57/lb. Imagine buying a pound of that and only needing to pay a 1 lb postal rate in the US! With a heavier order, the company offers UPS and FedEx as well. Everyday Teas is serious about drinker quality teas, no longer do you need to order from overseas to get something in larger bulk sizes.

2016 Nannuo cake
I chose to try the 2016 Nannuo tea. I was surprised to see a Nannuo sell out very quickly this year from another vendor. I’m sure Nannuo varies a great deal in quality from the drinker level to the premium. Here is a drinker version that definitely doesn’t “break the bank.”

No chop here.
The leaves are easily separated from the beeng, the tea is actually more of a “tippy” tea with lots of buds. I sessioned 8g in 80-100 ml of water, increasing the water as the tea opened up.

Easy to break drinker.
I rinsed the tea three times for no reason except that I didn’t want a thin first brew. The first steep was surprisingly plummy and so was the nose on the wet tea. I dug around in the gaiwan for the reason, and found some larger red tipped leaves. It appears this cake is a mix of buds, bud/leaf combos and a few large leave that are “oolonged,” that is, they are allowed to oxidize slightly and kill off the enzymes. The reason this is done is to produce a cake of tea that is drinkable new, but the buds and leaf combos are left alone in their bitter state and processed normally. The entire cake will then taste smooth and slightly sweeter now, but those reddish large leaves will fade over time as the buds and other leaf combos ferment. If the entire cake was processed in the “oolong” fashion, I would be very disappointed, but I think this kind of compromise is common today to produce a “drinker” style tea.

Bud mix with redder large leaves intended to drink
and also age. I've brightened the photo a little to try and match
my view outdoors.
The buds and leaf combos are certainly bitter, and definitely so with the heavy leaf ratio I used. The plumminess of the tea changes over to a fruity bitterness around steep six or seven. Then I had to increase steep time around steep eight. At that point I went to do some housework and forgot about the tea in the gaiwan, and returned to an impossibly bitter brew.

The leaves do not pass the finger test and come apart when wet rubbed, but I expect that at this price point. Whether this tea will interest many long time puerh drinkers is probably doubtful, but maybe it will if you require an easy drinking young sheng and don’t want to pay a whole lot for it. The Bulang cake is described as bitter and for more long term aging, and I anticipate the Ai Lao to be on the sweet side similar to Yunnan Sourcing Ai Lao teas.

Full natural light in this photo shows the tippy mix.
The petite size of the beeng is a tiny commitment for new puerh drinkers, and quite honestly anyone new to puerh and other loose leaf teas, especially people in the US should consider this line of teas because of the small initial investment and local shipping. You can get a single cake of tea for under $30 including the shipping, or a package of another loose leaf tea shipped for under $15 total cost. This small amount of money is an excellent way to up your tea game, and the option is there to place a bulk order if you find something you enjoy. The site offers several payment types including ApplePay, which I am seeing more and more in stores. With a 10% off coupon, hard to argue with the prices here.

I think many of us long term tea drinkers are looking at prices this year with some trepidation. When the Great Benefits 7542 nearly doubles in price, we have reason to worry. This drought year may be a good time to buy a few things, but many of us might look to less expensive options this year and dip lightly at first into the pricey stuff to make sure we are getting the best teas. Much yet about this season has yet to sort itself out. In the meantime, keeping the pennies tight and sticking to our favorite drinkers sounds like a wise plan to me.







Monday, July 17, 2017

We Go (Get) High

2016 We Go High by white2tea landed on my must-buy list after reading strong endorsements by two tea writers. This is an autumn production from last year, one of the few fall teas by white2tea, and at $.70/g certainly their most expensive fall production to date. The cake is a 200g size, so $139 is a hefty outlay of cash in this case. I am rarely disappointed by white2tea productions and so I took a very willing risk in shelling out for the whole beeng. I allowed the tea to sit for more than a month in the summer humid storage I have at this time of the year which rewarded me with a highly fragrant cake when I decided to break into it last weekend.

We Go High by white2tea
White2tea always manages to source beautiful leaf and processing is usually top notch. However, the initial breaking into the beeng turned sour when I realized this is a rather stiff machine-pressed cake. To be fair, the listing does say “pressed tight for the long haul,” but I found myself wishing “machine-pressed” would be more clearly identified on the listing, as most white2tea productions are stone-pressed. With this tea, the machine-pressing is a significant purchase factor, and easy to miss the ramifications if you order a sample rather than the entire beeng.

Recently white2tea has been toying with the theory that tightly pressed teas “age better” than stone-pressed teas. Taking a vendor perspective, I can envisage advantages for shelf life storage now that white2tea is based in humid Guangdong. Machine-pressed and iron-press teas like Post Truth will hold up better in a humid climate with relatively less change in a two or three year period compared to stone-pressed teas. Stone-pressed teas tend to loosen up in humid conditions, something you might notice in your storage when leaves start dropping off the cakes and create a mess. On the other hand, tightly pressed teas will not lose shape or change as quickly, and they resist mold much better. Thus, a vendor facing two or three years to sell out a production can rely on that tight tea to remain fairly consistent. People ordering a tight tea in year three will get virtually the same product as in year one. This is peace of mind for the vendor who can rely on the consistency of products shipped without worrying the tea has changed drastically due to storage.

Yet another beautiful cake from the white people
I believe that white2tea is actually considering aging more broadly than mere retail storage, however, and the theory behind the tight pressing also includes some notion of quality in the long run. However, I question the sanity of collecting tight teas in my climate situation. What chance do I have of seeing any tight tea age out, unless I have thirty years at my disposal? Sure, we all have tuos and mushroom shaped teas in our collections. But I associate such tight pressing with lower quality plantation teas with chopped up leaves destined for storage in much more humid parts of Asia. To wit, I am willing to accept the risk of tight pressing in my $20-30 mushroom, but how do I feel with a beeng as expensive as We Go High?

Can't complain about this beeng pucker.
My feelings definitely sussed themselves out trying to break into this tea. Luckily I managed to pry up a few intact leaves, but even my new beeng knife barely dented itself into the tea. My first cup consisted of many broken leaves and tea dust. This is hugely disappointing for a tea as nice as this. Again, I can accept dust and bits in a cheap tuo, but they are hard to swallow at this price point and I don’t find much fun in the activity of picking perfectly good tea leaf bits out of the strainer.

Reality of that tight pucker.
The tea brews up a lovely autumn golden with decent thickness, and a floral sweetness dominates a smooth and clear soup. The advertised tea high hits immediately, I definitely feel sweaty and tea stoned in my face. I didn’t experience much bitterness in this tea, even when pushing with boiling temps, but astringency is noticeable for me. The leaves are strong quality and resist finger breakage when wet, again pointing to the regrettable tight pressing: these leaves are not inclined to break on their own, yet I am going to damage them myself even before I start boiling the water.

Dry damage by this user.
I got a good eight or nine sweaty steepings before the tea thinned out. After reading MarshalN’s new post on grandpa brewing, I decided to try long steeping a few leaves, but the tea leaves just didn’t have enough at this point to even flavor the water much beyond a lightly green tea. I might have got ten gongfu brews otherwise.

Leaves are strong and resist tearing when wet.
On the upside, I positively enjoyed all the gongfu brews. This tea is a highly relaxing stoner tea, very smooth and lightly sweet. While the astringency suggests more aging will bring out deeper notes other than spicy floral, why would anyone age this tea? It is already sweet and smooth. Here again, the regrettable machine pressing nags at me, because this is a tea most people will drink up in the short term rather than age, so why make the cake difficult to break into?

The grandpa on the left is a bit of green water.
On the other hand, We Go High may be an excellent opportunity for people living in warm and humid settings. In your case, you have a chance to buy a more premium tea that will hold up better in storage. Many people living in humid states like Florida have written me saying they much prefer iron pressing. Well then, here you can get a better quality tea leaf than you normally find with firm pressing. The tea “high” and leaf quality easily compare with far more expensive (cough Yiwu) productions. I’d hold this up as a bargain against any of the super premium Yiwu teas any day for a sweet and thick stoner brew. If I live in Mississippi, why would I pay more for a stone-press Yiwu when I can buy this hefty mama for much less?

The wrapper itself suggests that white2tea deliberately designed this production for southern-based tea drinkers, with the reference to Pope Pius IX's letter to Jefferson Davis during the Civil War. Basically this says "here is one for you Confederates." I am not sure how this appeals to anyone nowadays, but Catholic guilt is certainly a theme in many white2tea wrappers. The Catholic fashion nowadays is to mea culpa much more over Pius XII, who still has at least a century or more yet to go for us to culturally be free of him and then we can finally start in on the mea culpas for equally horrible post-Vatican II pontiffs such as Ratzinger (Benedict XVI) who at least had the good sense to resign. As art, I suppose I can accept or ignore this tea wrapper, but the fact remains the tea pressing is meant for more humid climes. 

The reality is, I live in Wisconsin and I plan to drink this up, dust and all. I am glad to own this tea among my more recent autumn tea purchases. I feel like I have done well recently buying autumn teas, rounding out my mostly spring collection quite nicely. Yet I have to warn you people. If you are thinking about this one, take my word that a sample is not the same experience as the full beeng. Pressing and climate do matter, and take your climate into consideration. If you are living in humid conditions and want a premium tea that will hold up to weather, “We Go High” may be worth the investment. It is certainly worth the enjoyment.


Wednesday, July 5, 2017

2005 Autumn Guoyan Lao Ban Zhang

Fall 2005 Mengyang Guoyan LBZ
from Yunnan Sourcing US
A month or so ago Yunnan Sourcing offered a sale on Aged Puerh, a store category of tea that does not go on sale very often. With the addition of free fast shipping for purchases over $75 on the US site, I checked there first for any teas that might interest me. I found the 2005 Mengyang Guoyan Autumn “Lao Ban Zhang,” a 357g beengcha for $190 (regular price) that is not currently available on the China site. Steepster reviews for this tea are quite mixed, and I wondered how many of these reviews are based on a sample of the tea rather than the full cake. Certainly any tea review is worth perusing to get as much information as possible before purchasing any tea, and especially one hovering at the $200 range. Yet another review elsewhere swayed my decision to purchase this tea far more.

A puerh tea lover is fortunate when information on a tea is available on the Half-Dipper’s blog. While I very much enjoy Hobbes’ photos, poems and creative prose, I find more valuable still the careful notes made on each tea. With the 2005 Guoyan cake on my mind, I remembered the initial post of his Montana trip many years ago with the Americana kitsch photos, but not the painstaking effort of updates on this single tea. When I see nearly ten years of notated updates, dear tea friends, I am so moved and touched by this. How many of us take the time to check our teas, re-brew them and then make notes over the years? If a person loves the old monographs of the Royal Geographical Society, think about what a revelation it would be to view the old field notes from the explorers before they wrote the final monograph. Yet this is what we have in the Half-Dipper.

I must thank Mr. Hobbes for his gift of detailed note-taking to the puerh tea community. No one else is as dedicated to tea over time as this writer. And it was his years of notes and subsequent re-purchases of the 2005 tea in question that settled my decision to jump on it for a sale price. I’m fairly certain the Half-Dipper paid far, far less for the tea starting back in 2008 than I paid recently. Mengyang Guoyan was something of a budget tea at the time. But with today’s prices, I think Yunnan Sourcing is selling very low.

One must take care when purchasing a tea labeled Mengyang Guoyan Cha Chang  勐養國艷茶廠 and I suggest heading over to Babelcarp and acquiring all the possible Mengyang Guoyan spellings before you search on the net or on Taobao. Fakes abound, and this tea uses the second possible spelling used by the company, the one I have just above. I got very different results trying all the spellings on Taobao. I ask that if you look for this tea, please compare the wrappers carefully.

The wrapper itself is important in distinguishing this tea from possible faking. According to Yunnan Sourcing, the tea was made for a private sale to a Kunming dealer and was never sold by the factory publicly. Apparently, a spring tea version existed at one time. For all I know perhaps some will crop up. But I noticed a few things about this production on the wrapper.

First off, the wrapper is thin with no date stamp. The back had many crimp folds and a twist on mine, but that is not necessarily unique. Some key things to look for on this thin wrapper include the Te Ji red stamp, which must be located on the left side of the design, not located on the bottom nor anywhere else. Next, the tea leaf in the design must point between two specific characters on the top of the wrapper. Finally, there is what appears to be a hand drawn stylized character in green ink. This character does vary between cakes, and mine has some heavy ink on parts of lines which makes me conclude this is hand drawn, so it indeed may vary somewhat. But the presence of varied and uneven ink on the lines of the drawn character will distinguish it from a computer printing. Here is my photo again, and I drew in where to look.

Teji red stamp on left is key on this private production.
Also note the direction of the leaf and the possibly
hand drawn character on the left. 
Now view this example from Taobao. I reproduced one image, it is a small image but I think you can see the variances.


Any Mengyang Guoyan cake should at the very least have the leaf angled correctly, though details in wrappers from other years may vary.

I compared my cake with the one in the Yunnan Sourcing photo, and with Hobbes’ tea and concluded that all three are similar with the key marks mentioned above, but with slight differences in placement of the red stamp and slight differences in the hand drawn green character. Yet the Taobao cake I found for about $72 did not share the proper characteristics and had a red stamp on the bottom of the design. Also, the Taobao cake looks much less oily, and the tea itself on top and bottom appears less consistent though this might be arguable. Of course one wants to think we have the genuine goods. With Yunnan Sourcing, I do not question this very often, but of course we all want to know if we can get a good price.

Long, oily leaves.
This is a beautiful tea with long leaves and intact stems, and arrived to me with a floral vegetal nose and also a smell of cold water metal tap. I allowed it to sit a couple of weeks just to take advantage of the warm humid temps of summer where my teas are stored. I removed some leaves by hand as the side and top portions of the cake are looser due to time. I didn’t measure the grams brewed here because some leaves are so long, I doubt I can get exactly the same gram weight every time without breaking leaves or hunting about for smaller ones. Not worth it to break up leaves simply to satisfy a tea scale. I also needed to use a larger gaiwan to stuff those stems in after they hydrated.

Long leaves easy to carefully pry off by hand.
I threw away three rinses because the tea took time to open, and the initial nose is a bit of medicine, wood and the aforementioned cold metallic water. The brew is brown for at least eight steeps, the color of drier storage. The leaves are oily looking, and the brew has decent thickness but not as much as Yiwu tea. Early steeps have some bitterness, but also a complex array of flavors. This tea is far more complex than most teas I have had for awhile, and the complexity got me to fall in love with it. I tasted early on in the session some deep spices, like mincemeat, in addition to a bit of medicine/incense, honey nectar, wood and floral flavors. The cup retained a lovely floral scent after each brew.

Two leaves and one bud tea.
This tea has big yun in the throat and a large presence in the stomach, while dancing around the mouth in a lively way. After four cups of about 100 ml or so I stopped for a bit to assess its effect. I got really tea stoned behind my eyeballs which turned foggy like I used to get with some types of weed. Also, the tea is rather astringent after about a half hour in the tea stoned state. My eyeballs and mouth dried out and I needed water. Then of course I started in with the tea drunk emails, and sent one to Scott Wilson saying “you under-price your teas, why do you do that?” Really, the man is insane.

He said, “Not sure you are referring to all my teas…”

I tipsily replied, “Yes I’m referring to all your teas.”

I have had at least five cakes recently that I thought were under-priced. Easily that means his other ten thousand teas are under-priced too. Or so I thought while under the influence, a time when statistical concepts like large representative samples and random sampling etc. mean shite. Truth is happily much more relative when tea drunk than at any other time. (I swear I am committed to conservative objective truth and go to bed with Hume every single night when not drinking.) Mr. Yunnan Sourcing said something along the lines that he tries to keep his prices as low as possible because he is aware his loyal buyers are the ones who keep his unique business afloat, etc. etc. Remarkable that the man continues to politely and rationally reply year after year to tea- inebriated people like me.

Early light steep.
After eight steeps I start getting a taste of nuts, real objective nuts and not just crazy nuts. More like walnuts or filberts. Nuts combined with wood and honey. The tea has a little bit of char which accounts for the medicine flavor in the first few steeps. Recently someone asked me what char looks like, so here is a photo of my strainer.

Check your strainer for char bits on any tea.
This one has a few black specks, not many.
Char should go away after a steep or two and one can get rid of it almost entirely by breaking up a tea into a jar. The char will mostly flake off during the process, and any remaining will fall to the bottom of the jar eventually. This will mostly prevent the flavor from affecting a young tea as it ages, but over time the worked in smoke will affect the tea. Many people do not find this unpleasant. I find it unpleasant when overdone, but that is not the case here.

The tea settles into a peppery floral honey after about eight steeps, and benefits from several hours rest every two steepings or so. Many aged teas are like this, they seem to fade but then with a few hours rest, or even overnight, they have quite a bit more to give. I’m still holding those 1960s leaves that are mostly steeped out from a session two years ago. Every six months I fire up the kettle and give those leaves a couple more steeps to squeak out a bit more tea brew. Even when faint, I can taste the flavor of the old tea. Then I dry them out again and let them rest for another six months. Not every day will I get an old tea like that to brew out. One reason some old teas may rest and give is because the leaves are very sturdy and get a bit leathery, more like tree bark. As a good puerh ages, the juices go and leave behind a concentrate and very firm material, so unless you want to boil out the leaves in a pan in one go, they can continue to leech flavor for some time.

Exceptional quality of the two leaf-one bud picking.
Astringency continues in subsequent steeps the following day as well, something that may or may not appeal to you. Of course I take drying meds and that may affect me even late in the day. I also got hot flashes, something I had much of five years ago and not so much recently. Either it is a woman’s thing or maybe a heart issue, or just related to hot tea in summer weather.

Of course the tea is still plenty olive green because of the dry storage and I am not sure that years ago I would have liked this tea as much as I do now. The slow storage has preserved the main qualities in the taste, so I can really appreciate what good dry storage does. The tea is much more comfortable than it probably was some years ago, and the deeper spicy autumn flavors are coming to the foreground without loss of the higher notes. 

Steep twelve. Still darker than the early steep above.
Tea stoned and sweating, my foggy tea stoned eyeballs still evident to me after ten steeps, although I must admit to steeping longer, more like thirty seconds. Some slight sour around steeps 9-11, that middle storage sour of a dry session which usually gives way to sweet syrup later. How long you want to go on this tea is probably up to you, at steep twelve I let it sit 45 seconds and was rewarded with a bitter and astringent brew rather than the sweeter brew of a short steeping.

Steep 13, not gonna toss this yet!
I paid $171 for this with the sale on at Yunnan Sourcing. I can see why the Half-Dipper bought several of these and carefully watches them. I’m sure the tea retailed for much less years ago, but I can think of other places where this tea might cost more like $225-300 at this point. But this Guoyan costs much less than even the price for YS 2006 Autumn LBZ and the 2009 Spring which have received much attention on tea chat forums. The days of finding any LBZ for under $200, or even large intact two-leaf/one bud teas of any region pre-2006 are at an end. This tea might be one of the last. 



Monday, July 3, 2017

2016 Chawangshop Hekai


Tong Shrine
My tong of 2016 Hekai from Hanshan Tea House aka Chawangshop arrived while I was in Las Vegas for the Tea Expo. A tong of tea is a welcome sight to return home to, and yes, a whole tong because I purchased the 2015 200g cake and drank up the bulk of it in only a few short months. By the time I needed more of this tea, the 2015 production sold out. Therefore I am not messing around buying one beengcha at a time, developing a need for a tea, only to find the puerh heads have bought it up. I don’t trust none of yas, and as soon as my tax refund arrived this was first on the shopping list. After all, none of yas need this tea the way I do, except maybe a few others in the older puerh drinker category.

A gentle tea with a fierce warrior.
Chawangshop released most of their 2016 teas last December shortly after a late pressing. From what I am hearing again this year, factory pressing time is even more at a premium, perhaps this is the reason why the tea house held their spring maocha until winter. In a way, I regret missing the first six months of this Hekai tea, because the 2015 early green tea period was a lovely time in this tea’s life. Yet the green tea of the 2016 pokes through for a couple of infusions even a year later, after about five steeps or so. On the positive side, the tea has firmed up rather well and yields a mostly golden yellow brew which indicates a proper processing on the front end. In other words, this tea is one that will continue to change as a puerh should.

Hello, friend.
This tea is firmly in my gaiwan as we speak and I have just quaffed four infusions in short order for emergency purposes. As for sessions, this is my fourth session with this tea since it arrived. I do not know whether this tea is truly gushu or not, what matters for me is that the source of the leaves is the same as the 2015 production, according to the listing. 

A very nice bum.
I cannot overstate the agreeableness of this tea for medicinal purposes of treating edema and overheating within my body, which I experience on a daily basis and all the worse in the summer. Some of this is medication-related, and some is just I have had an overly warm constitution. On top of that my son made buttered popcorn for a movie we watched on DVD, and I really should not have salty popcorn which makes the edema all the worse, though to Son’s credit he used less salt and added garlic powder instead.

Tea leaf shape beengcha knife by JTTea, Inc.
So this Hekai production is very much like a water pill for me, and does the job faster than the actual water pill I take in the morning. In fact, when I feel my legs stiff and full of water just two cups of this tea will relieve the leg pressure within fifteen minutes, and then I start my trips to the bathroom within an hour or so. Maybe green tea in general works this way for most people, but none of my considerable and really obscene number of puerh teas has as much of a diuretic effect as this tea.

Knife with sheath on a hinge.
I am not the only person to feel this. Since my review of the 2015, several people in my age group emailed to report they have the same diuretic effect and need this for their own physical condition. So we commiserated when the 2016 production arrived at the tea shop and I can report more than one of us bought the full tong right away. Really every tasting note I read on the 2015 was positive, and unless you don’t want a mild and sweet tea with low bitterness I cannot find anything to complain about on the drinker side. While this tea may certainly age and change, my purchase is very much about drinking up starting right now.

Ready for surgery.
Cracking open the tong and opening up a cake gave me the opportunity to try out a new puerh knife I bought at the World Tea Expo from JTTea, Inc. for $10. The company is working on a retail website, but right now has only a wholesale catalog for vendors. The knife is shaped like a tea leaf but opens up in a Persian knife shape. This knife is meant to easily slide through a beengcha to lift up a perfect half. It looks very sharp, but in fact the blade is about 2 mm thick and rather dull so I won’t cut my fingers very easily.

A perfect split.
I felt a little crazy buying this because I had to Fed Ex mail it to myself. I considered buying a leather thong to use the bael and wear like a necklace “hey it’s a tea leaf” but did not dare risk losing it at airport security, as if yes I plan to cut up people with a very blunt tool. Now I am glad to have it because it works better than a regular pick at prying up large pieces of a puerh pie.

I also bought a teeny, tiny clay teapot from JTTea, Inc.
The coin for reference is a small American dime.
Teapot made in Taiwan.
Other than the sweet and mild nature of this tea, with just a bit of bitterness, the experience is straightforward overall until the diuretic effect kicks in. Honza said to me he doesn’t know why a number of us find this tea a particularly nice diuretic and so none of us can explain it. As with any green puerh, one needs at least something in the stomach beforehand to protect the lining even though the tea is mild for a puerh. I do not taste or see much char, the processing is very clean. The tea fades at about ten steepings, which is just fine. In a taller vessel like my milk creamer I can smell a nice floral scent which gets lost in a wider cup. The mix of leaves include buds, and overall the leaves are smaller than many other teas. Supposedly the tea is a single origin which is nice to know but hardly important to me given how agreeable the brew is.

Relief is at hand. After about eight brews, some green shows
in the mostly golden liquid.
I am glad the tea is back in stock, and hope for a 2017 production. This 2016 costs $38/200g and is $2 more than in 2015. At 19 cents a gram, a tong of five cakes rings up at $190 which is less than many single teas I have purchased. Chawangshop continues to excel in finding high quality teas in the easy drinking price range, a characteristic of this vendor I very much appreciate. I have my eye on a few other teas from the 2016 line up for later this year assuming they don’t sell out on me first. No, I will not tell you what those are. ;)



Sunday, June 25, 2017

How can I afford this hobby? Puerh teas on a budget.


The most common question I get as a puerh tea writer is “did you really drink that?” The answer is, yes I did. The second most common question I get as a tea writer is “how can I afford to buy good puerh tea?” Mostly this second question comes from young people who are in some stage of schooling. These are young people of intelligence, sensibility and very good tea aesthetics who quickly realize their taste buds have outgrown their wallet. These same qualities apply to people who are older and perhaps have young children, a potential spouse or goals like buying a house that preclude spending lots of money on tea. They realize the truth of tea drinking, which is that once you start, your taste develops and the tea that made you happy last year does not satisfy any longer. It is true that the more you drink tea, the more you start to appreciate better and better tea.

First, a few facts. The people who buy and drink premium and super premium puerh teas are mostly, from what I can tell, over forty years old, many over fifty years old. These people are at the top of their professional earnings, their kids are grown, retirement fully funded, and of course their housing is covered. Sure, there are younger buyers with excellent salaries who might buy premium tea. But many younger people I know with good salaries are sensible, and they would rather put their money into that house fund, or pay off student loans or start a retirement savings instead of sinking that salary into super expensive tea. They don’t need to drink super premium tea because very tasty and cheaper alternatives are available.

Next fact: if you are a young person, time is mostly on your side. You can buy a very inexpensive factory tea now and hope to arrive at the day when that tea ages out. Not all factory teas are bad and anyone who says they are bad isn’t holding old tea. Young people can play the long game with puerh tea, and should.

A third fact: puerh tea isn’t a beverage you need to drink every day. If you are a young person, a good session once or twice a week is not only realistic, but better for the health. Other days of the week may consist of black/red tea, oolong and herbal tonic teas. When children are in your future, you need a varied diet to keep in good shape to bear and subsequently chase after those young children when they run into the street. I was in top physical condition when I had my son, and I am exhausted now. In any case, even if your stomach is all you need to care for, then all the more reason to drink a variety of teas and keep your puerh sessions for the weekend. In this way, if you can only afford a little fine tea, drink it on your days off when you have time to appreciate it, as opposed to running off to work.

The good news is that by drinking puerh once a week, at 5g a session, a single 250g cake will mostly get you through a year. A single 357g beeng will last even longer. A sensible buying strategy is one factory cake a year to put away for the long term, and then one reasonably priced drinker tea for the current year. Most puerh vendors carry long haul puerh teas, as well as decent drinker teas.

For long haul teas, look for pungent and highly bitter teas such as 7542 recipe teas, or teas that tell you in the description that they are bitter or meant for aging. For drinker teas, expect to spend a little more. If new, green puerh is not to your liking, then look for semi-aged tea or traditionally stored wetter tea. Even better, look for a decent drinker in the $20-50 range and spend another $20-40 on black teas or darker oolong teas.

You know what? There is nothing wrong with tea bags. Yeah, yeah factory fannings and all that, but people all over the world drink them every day. I drink tea bags too. I start my day with a tea bag and milk because I need to swallow harsh pills. Why should I waste good tea washing down meds when I can save that good tea for later, more pleasant hours of the day? Those pills affect the palate at the back of my mouth and in my stomach too for some hours. I want to get rid of those pills digestively, and save my palate for teas that deserve my aesthetic senses.

Don’t tell me you can’t afford tea bags, because anyone with a SNAP card can buy tea bags at the grocery store and look better at the checkout than the people buying sugared soda, about whom the newspapers are always complaining. Most tea bags in my opinion are fine, just never buy Uncle Lee’s at Walmart or anywhere else. Even better, most groceries carry gunpowder tea for about $5 a box if you need a step up. Nothing wrong with English Breakfast bags too. Student life is about living on a budget and let's face it, tea is something to skimp on now to build more money for later.

The $50 challenge.

People still complain about tea prices even when they can afford to buy. It's always fashionable to rant about the prices of tea and this is true every year. Really, to fit in well with tea social circles, developing a rant-type of vocabulary is a necessity. A rant on tea prices will instantly draw an audience. "If Bingdao isn't bad enough already to acquire, now they are starting in on Mengku. What on earth will be next?" Add some exasperation in your tone. Everyone will nod in agreement and add their favorite epithet before getting down the real business of what to buy. You will go home feeling completely justified in paying less even if your wallet is the reality.

I will look at my favorite puerh vendors and see what I can get for about $50 that will make me happy. Keep in mind I will buy tea bags during the year too.

Yunnan Sourcing

2012 Impression Raw Tea $29, or $26.10 on sale now (long haul tea).

2012 Silver Needle (processed as puerh, not as silver needle white) $11, or $9.90 on sale now.

Or any of the Wuyi oolong teas $7-11.


Honestly, if I have only $30 I can make do with the 2002 HLH and Drunk on Red. Next semester I can buy a long haul tea and another black tea. I am not forgetting YS also sends a sample in the box. I can look at Yunnan Sourcing all day long coming up with $50 combinations that are truly enticing for me.

White2Tea

2016 Prolaxicorvatin $32 (long haul tea)

2016 Daily Drinker $19

Don’t have $50 to spend plus shipping? Then I’d buy the 2017 Nightlife white tea for $35 and call it a day. Remember you get a nice sample too in your box.

Chawangshop

Take your pick.

2005 Nannuoshan TF Menghai Raw $39 (long term)

2008 Yong Pin Hao Yiwu Zhen Shan Spring Raw brick $25

2012 Xiaguan FT Flame Mushroom Raw $14 (long term)

2010 Wuzhou TF Large Leaves 05307 Liubao 1000g $30. That’s right, impress your roommates with 1 kilo drinker tea, buy this and the Mushroom and you’ve spent only $44! Seven years of age on this Liubao, air it out and should be good. Won’t need tea bags. Wash out a used large popcorn tin to keep the tea dry and protected.

2016 Chawangshop Hekai $38 (my personal favorite, but for older people who need what it does.)

I can shop at Chawangshop all night long looking for $50 combos. What I want is the $50 Manzhuan cha gao paste. Yes. I do.

Bitterleaf Teas

2016 Year of the Monkey Spring Mengku Raw 357g $28.50 (long haul)

2016 Fall Maocha Party Mix Tasting Set $19 (for the dorm)

Beautiful Taiwan Teas

This US-based shop is a good choice if you want to save on shipping.

2010 Mengku Raw 357g $29 (long haul)


Also pick up a sample of one of their 1990s aged puerh teas, $5-10 each.

Berylleb King Tea, eBay

I’m not a snob. On Berylleb, just expect what you pay is going to be the quality.

2013 Xiaguan Gold ribbon Raw $11.99 with free shipping (long haul). You can’t kill this tea. I’ve tried.

2014 Gu Se Dr. Pu’er Bulang Ancient Tree Ripe $29.99. Ignore the description. But Dr. Pu’er makes an all right daily drinker fully fermented shou.

Conclusion

During your student years is a great time to build a palate drinking budget teas and saving money for the wonderful adventures you plan to have in your life after school. Along the way you can pick up teas for storage. You probably noticed I recommended very bitter long haul teas. These teas can survive in a plastic bag in your dorm for five years with no problem. Think of it as a dowry for the future.

When you get to better housing, you can think about buying a crock. Or, you can keep your eyes open for broken mini fridges while in college that you can get for free to start a pumidor later. Just take that fridge back to your parents’ garage and promise them you will pick it up. No doubt any parent will feel proud at their child for making concrete plans to settle down. 



Thursday, June 22, 2017

2004 CNNP Yiwu Arbor Brick Royal Tea New York

While at the World Tea Expo, I tried to scout out everything puerh and confined my activities to products and companies of interest to the readers of this blog. This means I turned down many opportunities to try some fabulous teas: green teas, black teas, senchas and so on. I realized that my press invitation from the Expo is a privilege, and also I did not want to waste the time of vendors who need to make industry contacts lucrative for them. When I got flagged down with samples, I tasted politely and then hastened a quick exit to make room for more appropriate customers.

Royal Tea New York is a wholesale importer and retail supplier of teas with a serious puerh underbelly. I introduced myself to Ravi Kroesen who politely mentioned he reads this blog. Royal Tea New York primarily operates out of New Jersey which is a very traditional New York story. But this company sources and presses three puerh beeng productions per year along with a wide variety of other teas. I have a feeling that Mr. Kroesen handles the puerh side of the business, given his high enthusiasm for puerh tea. In fact, as soon as Oolong Owl and I started asking about the puerh teas, he got out the “under the counter” good stuff likely from his personal collection. Ravi said he attended a tea fair in China last year and managed to score a few cakes himself from under the counter of other vendors. He cites Henry Trading Co. as an example of a favorite source for finding aged, traditionally stored puerh teas.

RTNY serving 8582 at the World Tea Expo
Ravi treated us to a full session of a vintage 8582, which showed off some excellent storage, dry with that “old book” flavor. This is probably the equivalent of a fine cognac to people who drink spirits. We enjoyed at least seven steepings of the storage until the tea revealed itself with a mead-like honey. I tried to tell people stopping by that Ravi was pouring a very fine tea, but most people appeared content to just browse, oblivious to the fact that Royal Tea New York was serving up probably one of the finest and most expensive teas in the entire Expo. I can visualize in another ten years a booth like RTNY will be packed with people who know exactly what they are drinking, but as yet puerh still remains a mystery even within the larger tea industry. While that benefits those of us who love puerh, we must know our days under the radar are numbered.

Sample from the World Tea Expo booth
I received a sample of a 2004 CNNP Yiwu Arbor brick tea to take home. RTNY presses 100g cakes geared to small retailers and tea shops with customers new to tea. Last year’s pressings included a Bulang, a Nannuo and an Ai Lao. Ravi explained the company hopes to expand on these offerings in the future, and I may get some samples later this year. I managed to get a nice photo of the brick sample which looks like a bakery brownie and good enough to eat.

Looks good enough for breakfast.
At home, I brewed up a chunk of the Yiwu tea which also exhibits mainly dry storage. The initial nose is some incense and minerals, and the tea brews up a nice light brown indicating it has turned just past the early days well into the teen years. The leaves are still green underneath the storage. I note the thickness of the brew and quick huigan which is characteristic of Yiwu teas, but the brick also has a strong Menghai base which pushes this tea into the powerhouse whiskey type of puerh I enjoy from tuos and bricks of the early 2000s.

You know the type of whiskey puerh drunk I am talking about. Do you notice the moment when the normal protein/lipid/water on your eyeballs gets replaced by puerh tea? The hazy glaze of every day vision sharpens from 20/20 to a witcher-y amber 20/10. I not only smell the scents of the summer night air, I can see those scents hovering in vapor trails. The ideal state of a puerh tea body is when all fluids become puerh. Saliva, replaced by tea. Perspiration, replaced by tea. Gall bladder juices, replaced by tea. Urine output, replaced by tea. If I drink long enough, I get bowel contents replaced by tea and that’s usually when the regret starts. In the meantime I type out wild hussy Mae West-at-the-saloon emails to people, a behavior I really must learn to control, before finally passing out. We all love our tea, for sure, but if yours does not make you bark like a dog for at least a half hour now and then, something is indeed missing.

Fourth steeping. Leaves are leathery and strong.
I giggle in hysterics at myself which surely Mr. B. out in the living room can hear. He is trying to stay on the booze wagon for his parole officer and I really must shut it so he doesn’t feel tempted. What am I saying, it’s not my fault he has a booze problem. No more than it’s my fault I have a tea problem. I try and keep my sessions confined to late night after he has gone up to his room, although I don’t know why I wait. He will fall off the wagon someday, just as soon as he sheds that parole officer. Mark my words I will be locking him out again by next year. Pass out time for old Cwyn, I am almost there and still in the tea happy zone with just one more cup to the 300 ml finish line.

Now it’s time for a puerh nerd moment, the likes of which you have not seen here before. Here we get a chance to take a look at professional puerh tea storage courtesy of Royal Tea New York. Take a look at these shelves and the mylar walls.

Puerh storage room, photo courtesy of Royal Tea New York.
If I didn’t know better, I’d think this a grow room. Well, it is a grow room in a way, but growing puerh enzymes and fungus and mold to produce teas like those I drank from Ravi.

Puerh teas in storage,
photo courtesy of Royal Tea New York
The ceiling of this room is built with air vents which can be opened in the summer to let in the New Jersey humidity. The room has a reverse osmosis filtration system for the humidifier.  

The humidifier of my dreams.
photo courtesy of Royal Tea New York
Some control teas are also stored in an ambient outdoor warehouse more subject to humidity fluctuations so a comparison can be made between this room’s storage and the warehouse with just temperature control. Royal Tea New York also plans to continue pressings with the single farmers they are buying from now in order to follow not only the storage, but year-to-year production comparisons.

Soup to nuts electrical set-up for you engineers.
Photo courtesy of Royal Tea New York.
But here is the best part I have saved for last, a generous sharing of sample data of humidity from the puerh room over the past twelve months!


Puerh storage room data over 12 months.
Courtesy of Royal Tea New York.
I puerh nerd ‘gasmed over this data for two days and in fact I have not replied yet to Ravi’s last email because oh my loord I’m still freaking over this fabulous chart. Plus I have a tea hangover from the ‘04 CNNP and that’s not my fault. You can really see what dry US storage looks like in data form. The humidity is clearly set for a 78% RH and then gets modified in the summer with the open ceiling vents, and in the winter the system struggles to keep the humidity high enough. I suspect that the variation could decrease and the winter months gain more humidity were the room completely filled with puerh tea which would hold humidity like a large sponge, releasing it more slowly.

The numerical data show the 100% value as the top attainable number, but I am uncertain if a calibration issue produces the over 100% data points, or if it is a software calculation. But oh my goodness, Royal Tea New York clearly shows their commitment to puerh and the storage issues too. This is well beyond the cigar vault storage of other retailers, and a serious equipment investment. Ravi says he checks the room daily, and enjoys the complex smells of tea, soil, tobacco and cane sugar that their puerh tea puts out in these conditions. I suppose one must make sure to close those vents when it rains, which is something I have to think about in the summer because a hard rain can cause my three season porch ceiling to leak a little.

I hope to taste more of Royal Tea New York’s puerh productions sometime this year. Those of you with small tea businesses might want to check out their website and consider their products for retail because right now we customers cannot make small orders from this import company. I want to thank Ravi Kroesen for sharing the photos and puerh room data for all of us, and for their commitment to bringing puerh tea stateside and investing in the proper storage facilities as well.



Tuesday, June 20, 2017

Mojun Fucha Fu Zhuan

Over the past week, I attended the World Tea Expo in Las Vegas, Nevada. After reading OolongOwl’s travelogues of various expos in her blog over last few years, I decided to put this trip on my bucket list. When I received an offer of a press pass to the Expo from Aaron Kiel and investigated the costs, I allotted the remainder of my tax refund to cover the trip. One additional very attractive reason to go was for the weather. My climate has experienced unseasonable rain and humidity for some months now, and I seriously needed to air my skin and dry out my sinuses. Two days of Vegas weather and all of that cleared up for me. A day spent in the resort pool and riding the monorail before the Expo left me feeling fairly fabulous.

At the Tea Expo, I recognized OolongOwl right away standing at a puerh tea booth. All I had to do was observe the faces of everyone standing around trying the teas. An experienced puerh tea drunk is easy to spot amongst a crowd of hesitant puerh newbies. I couldn’t get close to the booth with the crowd, so I waited for her. She allowed me to tag along for some of the exhibits and I learned a great deal watching her at work. I met a number of other bloggers and learned that

1.      My blog is thoroughly tasteless and inappropriate.

2.      I lack business cards. Everyone seemed to want one, and it never occurred to me to get blogger business cards.

3.      I really, really like puerh and brick tea.

4.      The tea industry is impressive and full of friendly people who care about forming a community.

OolongOwl and I found a tea booth fairly early on that obsessed us for much of the remaining days at the Expo, Mojun Fucha tea, a Shaanxi-based company that researches and produces Fu Zhuan brick tea. When we spied the booth with a huge 1 kg brick chipped open to expose the golden flowers, we got enthused right away.

“Golden flowers Fu Brick!” Oh goodness, my mouth waters.

Two men at the booth lit up with surprised expressions.

“You know golden flowers? Americans do not know Fu brick.”

“Oh yes we do,” I said. “I own quite a bit of Fu brick tea, and we discuss vintages as well.”

I thought of our heicha discussion topics on Teachat. I tried to start a conversation about the difficulties of growing the flowers in a drier climate. But I had trouble conveying understanding with the language differences, though the Mojun Tea representatives were more than competent in English. The booth had 1 kg and 2 kg bricks of green Hubei style heicha, and boxes of tea bags with darker Anhua style tea.

2 kg Fu brick
OolongOwl and I kept our initial visit at this booth short and sampled a few small cups of dark Anhua style heicha. After all, we had a good acre of other tea vendors to cover. But just around the corner this tea hit me full on with a head tea stone. I started feeling oddly woozy like I’d smoked a joint. Strange for a heicha. This tea was my first of the day and I think Owl’s second tea sample. We got to drink a good amount of a vintage 8582 from another vendor I shall cover in another piece, but after this I had to admit I was thoroughly baked, and that crazy heicha from Mojun Tea was the reason. We both sat down just wondering over this tea. I passed out at the hotel after a bowl of soup.

The next day, I had to get to the bottom of this heicha we drank. I returned to the booth and told the reps I was willing to become their vendor and sell east of the Mississippi and I felt pretty sure that Owl could handle the west. But please gimme more to drink. This time I drank one of the green Hubei style teas. The rep introduced himself as Xiangdong Zhou.

“You and the other lady understand Fu brick,” he said. “Many people come by and taste our tea. They say ‘okay’ and ‘very nice’ but I feel they do not understand.”

I felt determined to drink as much tea as possible and not leave until I bought whatever we had yesterday. At first, Zhou did not want to sell me any tea, so I decided to get more information and asked about the displays at the booth showing maps and information about Xixian New Area in Shaanxi.

Booth display
“Xixian New Area?” I asked pointing at the maps posted on the back of the booth.

“Yes, Xixian New Area. We have new district at the top of the city. This is where the factory is, we have our research and cultural committee. You should visit our factory!”

You can check out this company's website at mojunfucha.com. 西咸新区金叶茯茶有限公司-西咸新区金叶茯茶有限公司. Zhou told me about the Fucha Park and the hopes that their company can reach out to western customers with Fu brick teas. He also introduced me to an American friend of his, a man who said he has known Zhou for sixteen years.


I managed to purchase a box of tea which Zhou said was the tea we had on day 1. I was surprised to find out this Anhua dark style tea was actually brewed from tea bags! He agreed to sell me a box for $50 but then also gave me an additional box of a different tea and a large cello bag full of samples

The kilo bricks retail for around $85 or so. The Hubei style tea of day 2 also produced a heavy stoner sensation that I began wonder if the Mojun Tea company has a mission to get the country tea drunk. The tea was brewed very lightly too, I didn’t feel I got a full taste of the brew despite the fact that I had dry mouth and munchies and needed to pass out again. Once back home I planned to brew the tea more to my preferred strength. Zhou is a delightful person and I really enjoyed meeting him and heck yeah, I would love to tour the factory.

Back at home, I start to read about Xixian New District. It is, of course, one of several economic projects in the area, but I see now how special it is. Can you imagine a Fucha Park dedicated to Fu tea culture? The website says “The Fu Tea Culture Industry Park has established a cultural industry chain centered on Fu tea, with tea production, research and development, experience and cultural shows, to drive the economic and tourism development in neighboring towns. The Fucha town is planned with low-density housing and business and a simple and unsophisticated style thanks to a blending of tea culture and Guanzhong folk and life culture in its construction.”

That sounds wonderful to me. I wanted to tell Zhou about my state of Wisconsin with our history of agricultural projects, and how we too develop economic research and factories in new areas of towns, even the small town where I live, and how we both live in areas that try to put the modern housing areas away from the older, cultural sections of town. His area has historical buildings and artifacts from centuries ago that are saved for cultural appreciation. My town too has kept the 150 year old area of town for the appreciation of tourists and city people, and built the newer housing and technical college further away. I could not say any of that because it would take too long to explain and is somewhat off track from the purpose of Zhou’s work at the Expo.

At home, when browsing the Mojun website, I found a download file with a small article on the tea. In it, if you click on the blue link for “Fu Brick” you go to Baidu, the Chinese wiki article for Fu brick tea.

We know that raw green/yellow tea material for Fu brick comes from Hubei and then the dark black tea component is from Anhua, Hunan or Fujian areas. The tea materials were historically shipped in bamboo baskets to Shaanxi for processing into Fu brick. The Hubei material historically made part of its journey via water transport through Wuhan. After that, bricks journeyed south to the Xiamen area for water transport westward.  

On Baidu, I read that during the Second Sino War after the Fall of Wuhan, all Hunan material was diverted over to Shaanxi and special efforts made to continue making brick tea by opening a People’s factory there. The tea must keep shipping even during a horrible time for the people who need this dietary component in the far west. So the tea then went west from Shaanxi instead of southward for sea shipping. After the war ended, the production was then handed back to Hunan, but as Zhou explained to me, the golden flowers germ did not grow as well on the bricks as it had in Shaanxi, which is partly what led to the creation of the Xixian New Area.

I put together a map to help me imagine the journey of the tea over the last century.

Journey by various types of tea.
I have shaded the Wuhan area to
show how the tea would have
crossed the war zone area
The Fall of Wuhan affected the movement of the raw material tea to Shaanxi, yet materials would make it there to the People’s factory, so Fu brick teas continued to be made away from the war areas. As I read these lines in Baidu, the Fall of Wuhan, and the Wuchang uprising flashed before me, the river floods where the yellow tea might have crossed. If my heart is like a house, the subfloor falls out from under me and I am free falling, floating.

The Baidu articles refer to the decisions to do everything possible to continue making brick tea as  “an act of love." This is indeed the best metaphor possible for everything that was done by the people of China, keeping this tea in production during that whole time of war. What a great effort this must have been with human lives as the cost on all ends from leaf to brick to tea, human lives in the making, and human lives on the line too if the tea was not made. And I visualize tracks in a mud road, the same tracks used by the nuns of my own order in Wuchang, the paths of the students and the tea. I have written all this, several years ago in my post about Sister Rosa teaching me of those years in the Wuhan area.

Now, I am a rational person, and not completely an idealist nor a historical romantic. I know the layers of great complexity around human events that we cannot wholly simplify. But when I see historical connections, I will not deny them. The fact is, Zhou’s profession today in the Shaanxi Xixian New Area rests on the history of war years in Wuhan, on pivotal decisions made then to divert tea materials to Shaanxi to the People’s factory there. Likewise, my profession as a teacher and a tea blogger today rests on the nuns of my order in Wuhan at that same time, from Sister Liu and Sister Chen, and Sister Leclare from Wuchang. I doubt either of us would have met attending a Tea Expo in 2017 without all this history.

Like I said, I don’t go looking for these connections but I cannot “unsee” them. My life has many of these. Indeed, what else can we do except to marvel? I stopped reading and researching Mojun tea at this point. I tried to do other, non-related tea reading but my subfloor is gone. The pictures of the war years in Wuhan and the stories of Sister Rosa just will not leave my mind. I see Zhou standing before me when he tracked me down elsewhere on the exhibit floor to give me yet another box of tea. I needed to think and cry a little for another day, in a good way, before resuming my research and tea drinking.

Anhua dark style Fucha, "Cherish Red" by Mojun Fucha
I purchased about 200g of brick teas in tea bag form but the ones I purchased are new, dated April 2017 and not up on their website yet. I could not justify buying a whole 1 kg or 2 kg brick when I already own 1 kg bricks of heicha at home. As I found at the Expo, the tea bags we were served there gave me the same tea stoned feeling at home. I did some experimenting with the parameters. First, I took one of the 3g bags of dark Anhua style heicha called “Cherish Red,” and tried the tea in a 100 ml Jian Shui teapot. I used the whole 100 ml capacity because this tea has strong effects on me.

The date shows this is a recent production.
This 3g/100 ml is nevertheless stronger than what we were served at the Expo for sampling. Here I can really taste the dominant flavors of red/black tea along with betel nut. The early steeps have a red wine nose and slightly plummy flavor. The tea is rather fine in the tea bag and some comes through my teapot into my strainer, but this mostly stops once the tea fully expands in the water. I got about eight flash steeps before the tea weakened. I noted a mineral taste contributed by the tea pot and then decided the tea pot and gong fu method are unnecessary for this tea after passing out again on my bed.

Gongfu style in Jian Shui
Next, I steeped the Cherish Red tea bag western style using a Kamjove tea pot with the filter top. The top actually has a super fine filter and I could empty the tea bag into it, but just decided not to bother and mostly use the Kamjove as a pitcher and brewed the tea in it. I used about 4 minutes of steep time and then took my huge pitcher of tea with me to play a video game. I enjoyed the relaxation this tea gives, more diluted, rather than passing out. The tea is also very good cold when steeped western style. In fact, it would make an interesting alcohol tea cocktail. We had some tea/wine cocktails at the Tea Expo served sangria style with fruit. I’d say double the tea drunk if you use these teas for cocktails.

"Blue Dancers," by Ed Martinez
Mid-century art on my floor of
the Westgate Resort, and the old
gold hallway wallpaper.
 Mostly I drink puerh that a real puerh fiend would enjoy, yet this dark Fu tea bag might appeal to people who prefer red/black tea, or who can’t stomach puerh and yet want some of the heady enjoyment that puerh tea brings. Many heicha teas can be a bit skanky with storage issues that must be aired out, or rough with sticks. This tea is clean enough for a spa crowd, in my opinion.

Western steeping in Kamjove brewer sans the lid.
Because of Mojun’s research as a government initiative to introduce a fine heicha product to western tea drinkers, I contacted a couple of western puerh vendors with the information to check out these teas and consider offering them for sale. While the company has a website and Taobao, ordering is much more accessible with western facing vendors. With any luck, we will see these products soon in a favorite online store.
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I have more to cover from the Tea Expo in coming days