• Keemun Mao Feng Hong Cha, July 15th

    23/07/2009, posted by Cha in tea

    This is one of the most known black (red for Chinese) #tea.  I got it from @JINGTea, which describes it as follows:

    These fuzzy-tipped, tobacco-hued leaves produce the most extraordinarily bright, eye-catching cup. Keemun, a black tea named after the Qimen precinct of Anhui province, has the alluring elegance, precision and clarity of a top-quality Burgundy wine. It takes great skill to produce a good Keemun and this is a fine example. It’s sweet, toasty and honeyed with an underlying orchid essence that’s truly captivating.

    I like this tea. When I think of it the first word that comes to my mind is (a non aggressive kind of) sweet.  For some brewing conditions, it has a vague resemblance with a Yunnan Golden Temple I have, even if the teas are very different.

    I was mentioning in the previously post that I brew tea according to my mood sometimes or to my taste. I find that brewing tea different is appropriate for some moments , as the experience is certainly different.

    I combined two sets of photos from two brewing sessions for this post. The first one is different because I used half of  the required quantity and adapted my brewing times (according to the taste I got from the first infusion). The only resemblance  was in the first infusion of the second brewing, which reminded my of the second infusion of the first brewing.

    The regular brewing notes are :

    1-2 tsp per cup; use boiling water; infuse 3 minutes

    For the first infusion I used 1 tsp per approx half cup , while for the second  I used 2 tsp. However , I generally use long infusions times only for my third or forth infusion , or else the taste gets too strong for me (and the sweetness I like vanishes).

    The quanitity used for the first brewing session
    The quanitity used for the first brewing session
    This is my black tea teapot and the rest of the instruments used for gong fu tea.
    This is my black tea teapot and the rest of the instruments used for gong fu tea.
    I woun't describe the gongfu cha method here
    I woun’t describe the gongfu cha method here

    But I always use this method , with a teapot or a gaiwan
    But I always use this method , with a teapot or a gaiwan
    First infusions. 10 seconds.
    First infusions. 10 seconds.
    The taste the taste is kind of weak (but ok)
    The taste the taste is kind of weak (but ok)

    Second Infusion. Now the sweet thing kicked in.
    Second Infusion. Now the sweet thing kicked in.
    But the taste is quite different from a normal brewing.
    But the taste is quite different from a normal brewing.
    Third Infusion. Still sweet.
    Third Infusion. Still sweet.

    But the taste not as defined as in the previous infusion.
    But the taste not as defined as in the previous infusion.
    I always pour water over the teapot while steeping the next infusion.
    I always pour water over the teapot while steeping the next infusion.
    Fourth Infusion(aprox 2 mins). Taste is weak , but a cool after taste kicked in.
    Fourth Infusion(aprox 2 mins). Taste is weak , but a cool after taste kicked in.

    I like my teapot. Yes I do .
    I like my teapot. Yes I do .
    Keemun Mao Feng Black Tea Wet
    Keemun Mao Feng Black Tea Wet
    This is the quantity I usually use to brew this tea.
    This is the quantity I usually use to brew this tea.

    Keemun Mao Feng Black Tea
    Keemun Mao Feng Black Tea
    Same teapot. Same conditions.
    Same teapot. Same conditions.
    First infusion was ready in aprox 10 seconds, after the steam vanished from my teapot.
    First infusion was ready in aprox 10 seconds, after the steam vanished from my teapot.

    The taste was similar to the second infusion from the previous brewing , but much more defined.
    The taste was similar to the second infusion from the previous brewing , but much more defined.
    Since the taste on the first infusion was well defined, I waited only 30 seconds on the second infusion , which turns out to be very different from the first.
    Since the taste on the first infusion was well defined, I waited only 30 seconds on the second infusion , which turns out to be very different from the first.
    The second infusion starts a bit bitter, and with each swallow goes sweeter. Excelent.
    The second infusion starts a bit bitter, and with each swallow goes sweeter. Excelent.

    Another 30 seconds for my third infusion. Taste dropped a bit, but in a interesting way and still sweet in the end.
    Another 30 seconds for my third infusion. Taste dropped a bit, but in a interesting way and still sweet in the end.
    1 minute for my fourth infusion. The taste was ok but not even close to the second infusion.
    1 minute for my fourth infusion. The taste was ok but not even close to the second infusion.
    Here is how the wet leaves look in the teapot
    Here is how the wet leaves look in the teapot


    Categories:tea Tags:, , , , , ,

  • How do I see tea

    18/07/2009, posted by Cha in journal

    I love tea and I love to brew #tea. I do not think at tea only as a beverage, but as a skill and  a passion that takes a lifetime to learn.

    I prefer Chinese teas, and I use the kung fu method to brew my tea. Kung fu is not a way to describe a  fancy tea serving ceremony,  but a synonym to  great dedication and work , which are required to  become a tea master. I practice martial arts (wing chun) , and I can say , masters in any domain take years to produce . Skill comes trough hard work(kung fu).  You simply can not be a tea master by reading 3 books and repeating some steeping times. A tea master is much much more and I can only  hope that in my fifties I’ll become one.

    Tea grower Hong Ming-Chung says if we pay proper attention & respect, #tea can help “cultivate your character” touching “your true nature.”

    This  tweet is from  @TheMeaningOfTea and I find much truth in it. For me , the soul part comes from the brewing process.  It has a relaxing effect on me and all my attention is captured by the moment. The smell, the steam, the sound of water , the taste of tea,  the look of my teapot , the after taste and so on.  When I reach the second and third infusion , my daily worries are long gone. There is nothing left but the tea.

    I rarely use the recommended times and quantity. I can only describe this as brewing the tea according to my mood.  The kung fu method is of great help. Basically , I take the first infusion as a guideline for my second one. And so on. The taste is slightly (or greatly) different.  The first infusion is always short (10 seconds). A note of bitterness will signal me to keep the infusions short, while a weak taste will make me want to have a longer infusion time.  And the process goes on until all infusions are gone. Slightly variations of quantity and infusions time are of great help when learning about tea.

    I find that guests are much more content than they notice that their tea changes its taste on each infusion than serving the ‘perfect cup’ at each infusion.   The teas I love most are those which change a bit on each infusion.  Good quality black teas don’t even need separate infusions . They start bitter and with each swallow , they become sweeter and sweeter. I find that really awesome.

    The mood thing I mentioned means that sometimes I brew my tea stronger , and  some time weaker. There is nothing wrong with that. For black tea for example , If I decide on a weaker tea, they gain a yellow color, while brewing a stronger tea , a red-ish one. I can’t decide which one is best, it’s a mood thing.

    Thank you for reading this , I realize that my english is not good enough and for some educated people reading a text like this one can be painful.

    Categories:journal Tags:

  • How to brew tea using a mug

    16/07/2009, posted by Cha in tea,video

    This is a short video I made for a friend.  I use this method when I only have a mug at hand. I think the video is very explicit , so enjoy.

    Categories:tea, video Tags:, , ,

  • Cui Ming , my daily green tea

    08/07/2009, posted by Cha in tea

    In translation , Cui Ming means Jade #tea , or so I have been told .  This name is given because of it’s infusion color. Jade Tea or not, I am very satisfied of it as a daily tea, but  I would be glad if somebody could give me more details about it. What I know for now is that this tea is from Yunnan and was harvested this spring.

    Because I often drink this kind of tea I purchased a larger quantity (about 250g). I store the tea in a large tea box , but I also have a smaller one , which holds the quantity needed for 3 or 4 weeks. When the smaller box gets empty , I refill it from the bigger box. This ensures my main stock is protected from humidity and light (or so I believe) .

    To obtain a greenish color , you have to brew the the tea at about 80 degrees Celsius. Brewing it at hotter temperatures will make the tea yellow, although using the right water can produce a similar taste.  When brewed in the best condition it reminds me of a mint somehow.  I had no instructions about how to best brew this tea so I’m just telling you what I have found out.

    As a note , the first tea pictures were done using water at 80 degrees Celsius and approx 2 grams of tea per 120 ml of water and the second sets were made using water near 90 degrees Celsius and 4-5 grams of tea. I have found out (personal tastes) that having a quicker brewing time and using a larger quantity of leaves will make  more infusions  and it also allows you to use hotter watter than usual.  Quick for me means 10-20 seconds  and long 30-60 seconds .

    I use this gaiwan for greens or other teas that I don't have a teapot for.
    I use this gaiwan for greens or other teas that I don’t have a teapot for.
    This tea is definetly not made using the wok frying tehnique
    This tea is definetly not made using the wok frying tehnique
    It's probably sun dryed or another method that produces 'fluffy' tea.
    It’s probably sun dryed or another method that produces ‘fluffy’ tea.

    In the room light the infusion looks yellowish
    In the room light the infusion looks yellowish
    However , the color is much more pleasant in natural light
    However , the color is much more pleasant in natural light
    This is the second infusion
    This is the second infusion

    The third infusion is as much as this tea goes
    The third infusion is as much as this tea goes
    Cui Ming Wet Leaves
    Cui Ming Wet Leaves
    Pretty decent for a cheap tea , considering it was transported half the globle.
    Pretty decent for a cheap tea , considering it was transported half the globle.

    infuzion #1 at hoter temperature
    infuzion #1 at hoter temperature
    The taste is similar, but the green nuance goes away
    The taste is similar, but the green nuance goes away
    Infusion nr 3. I have used a larger quantity of tea this time, so I could brew #4. Not in the pics.
    Infusion nr 3. I have used a larger quantity of tea this time, so I could brew #4. Not in the pics.

    Overview of the previous infusions
    Overview of the previous infusions

    Categories:tea Tags:, , , , ,

  • Bai Hao Yinzhen – Silver Needle White Fur

    05/07/2009, posted by Cha in tea

    A great white tea from @JINGTea.  In this post I am trying to detail  my experience with this tea and also some general facts about the Silver Needle White Tea.

    This tea was originally produced in Fujian province,  but now is practically produced everywhere the tea plant grows.  The tea I had was picked in April 2009 , from the Fuding Region, which is located between north east Fujian province and southern Zhejiang province.  The tea  is made only from new buds which are picked before they start to open, only for a few days each spring. The video  from the end of the post brings additional details about the origins of this tea.

    I find this tea very permissive , from the brewing perspective.  It can be brewed using water at 75-80 degrees Celsius for 2 minutes, with multiple successive infusions, or you can steep it for 6-7 minutes, for a single infusion.  Jing Tea recommends a infusion time of 3 minutes at 80 degrees Celsius.

    I prefer multiple short infusions (so none of those) , but for this post I  made an exception. The first infusion was very short , 30 seconds , the next one was near 2 minutes , a bit too strong for my tastes , the third 30-40 seconds, the 4th 30-40 seconds. The 4th infusion should have been left longer to brew , so I have decided to have 6 minutes for the 5th , and I obtained a nice taste.

    The taste , reminded me a bit about my Bai Mu Dan ,  but the after taste was nothing like it. I find the after taste the coolest thing in this tea.  My english is not good enough too describe it, but I would say it’s very refreshing.

    The leaves as you can see are as expected from a silver needle tea
    The leaves as you can see are as expected from a silver needle tea
    They have a very powerfull smell, unlike most of the teas.
    They have a very powerfull smell, unlike most of the teas.
    I used my newest gaiwan set to brew this tea
    I used my newest gaiwan set to brew this tea

    Bai Hao Yinzhen
    I performed the usual gong fu steps. In this pic i'm rinsing the cups.
    I performed the usual gong fu steps. In this pic i’m rinsing the cups.
    After the gaiwan is washed and heated , the tea leaves can be moved inside.
    After the gaiwan is washed and heated , the tea leaves can be moved inside.

    Usually I pour water out imediatly but I decided not to wash the tea for this one.
    Usually I pour water out imediatly but I decided not to wash the tea for this one.
    So this has became the first infusion. 30 seconds or so.
    So this has became the first infusion. 30 seconds or so.
    Bai Hao Yinzhen

    The first infusion is very pale as you can see. But I have enjoyed it a lot.
    The first infusion is very pale as you can see. But I have enjoyed it a lot.
    Took the cup to another place with better light.
    Took the cup to another place with better light.
    For the next infusion, I have decided to go for 2 minutes , close to the recommended time.
    For the next infusion, I have decided to go for 2 minutes , close to the recommended time.

    I rarely go longer than 1 minute at this stage. This was an exception.
    I rarely go longer than 1 minute at this stage. This was an exception.
    You can observe a big change in color.
    You can observe a big change in color.
    Bai Hao Yinzhen

    The taste was much stronger than in the first infusion.
    The taste was much stronger than in the first infusion.
    It's verry good , but too strong for my tastes. I will use shorter infusions times on this tea from now on.
    It’s verry good , but too strong for my tastes. I will use shorter infusions times on this tea from now on.
    The next infusion was 30-40 seconds long.
    The next infusion was 30-40 seconds long.

    It was enough. The taste was still verry good.
    It was enough. The taste was still verry good.
    And same colour as the previous infusion.
    And same colour as the previous infusion.
    Bai Hao Yinzhen

    I performed another 3 or 4 infusions after this one.
    I performed another 3 or 4 infusions after this one.
    As usual , I take a look at the leaves while cleaning my table.
    As usual , I take a look at the leaves while cleaning my table.
    A pic with wet silver needle leaves.
    A pic with wet silver needle leaves.


    As a note , I have used approx 2.5 grams for 125 ml of water.

    Bellow , the video Jing Tea Produced for this tea:

    I find their initiative very cool and is one of the few online tea shops that I appreciate.  In my head, Jing is a synonim for excelence.

    Categories:tea Tags:, , , , ,