Section 13.- Taste

"Regarding taste, sweet and mild are best; if the taste is bitter and astringent, it is bad."

from Cha Sin Jeon- A Chronicle of the Spirit of Tea, a copy of Zhang Poyuan Chalu recorded by Cho Ui, translated in Korea Tea Classics

Those who do not have a copy of Korean Tea Classics do please follow along and participate by referencing a different English translation available here from The Leaf.

This tea classic will be covered one section a week which will go on for 24 weeks. Feel free to jump in with your commentary at anytime.

Peace

2010 Early Spring Old Growth Baoshan Yunnan White Tea Buds

Winter, which has been particularly cold this year and even brought a few weeks of snow in Victoria, is loosening its grip. With the last few weeks being particularly mild, this week has seen the emergence of Spring. The trees are budding, even the may hwa are in bloom. Winter is ridiculously short here in Victoria.

So feeling in the spring mood on this cloudy but very mild morning one looks to some lighter tea. One finds a sample gifted from Tea Trekker- a unique white tea from Baoshan, Yunnan. According to their web page this tea is from 700 year, old growth trees that are also used for maocha in puerh. These buds are picked and processed separately. So in harmony with the old budding trees outside the window, one prepares this tea.

In examining the dry leaves they are quite novel. These buds are unlike any one has seen before, but then again one has never seen white tea processed from this big leaf variety of tea plant. These fat, robust, brown tinged, green-white, completely down covered buds have deep earthy and woody notes which carry a soft sweetness. They contain light, airy plum and grape fruit notes in the fresh, deep, but extraordinarily light bouquet.

The water is left to cool considerably as one pauses to watch the humming birds outside. When the water is quite cool and the tea implements warmed the tea is prepared. It pours as clear as water and tastes very, very light with musty, earthy, dirt notes which are very thin and watery. There is a faint, fresh, crisp, dry wood aftertaste with a slight sugary ending. This tea needs more leaves and hotter water. So one almost fills the pot to the top and employs a pour direct from the kettle.

The second infusion pours a slight opaque, almost green colour. The initial taste is clear, crisp, but very watery. There is a spicy sweet flavour that carries into an empty, watery middle before the aftertaste of fresh, clear, musty wood takes hold. The mouthfeel is juicy but pulls the saliva from the front of the tongue and mouth, drying it slightly. Minutes later a musty, earthy, and fresh puerh-like aftertaste emerges from the dryness. Still hotter water is needed for these rugged tea buds. So one puts the water back on boil, meditating on the peaceful variety of cheerful bird calls outside.

The third infusion is much more vibrant then the previous two. It pours a pale green and first enchants the taste buds with light, sweet, pungent notes that evolve into a distant blast of cinnamon and spice in a very clear backdrop. The aftertaste starts spicy then minutes later a clear creamy sweetness is left in the mouth. This infusion contains a very spicy kick to it. The mouthfeel is juicy with a very slight drying nature.

The fourth infusion is prepared and is sweet, clear, fresh, and spicy. This infusion has a measure of floral-perfume notes lingering amongst zippy spicy notes that seem to really stand out in this very clear tea. Even very soft fruit notes peak out of the profile for mere milliseconds before ducking away. The mouthfeel mainly stimulates the front of the mouth. This tea creates a slight warmth in the belly that moves out to ones chest and even face. The majority of this warmth however remains in the middle body.

The fifth and sixth infusions are much of the same same but the sixth starts to show a more pungent, earthy, puerh like aftertaste.

The following infusions become less strong but still have a solid mouthfeel that, in later infusions, seems to stretch into the throat. This tea has stamina which leads to an all day session. These later infusions contain spicy, pungent, earth, and slight raisin tastes and are enjoyed as fattened black squirrels groom themselves on bare, bud covered branches.

Interesting white tea.

Peace

Potter's Zen from Chon (Cheon) Han Bong- Korea's Intangible Cultural Asset In Pottery

While preparing an upcoming post on a Sam Do Style Tea Bowl by Master Potter Chon Han Bong one came across a video that captures the essence of Korean pottery. It features Korea's designated Master of Ceramics, Chon Han Bong firing pottery and offering words that only a master could.

Here is a link to a blog that offers a word-for-word English transcription of the video as well as the Korean video in its entirety (yes, a full view that isn't cropped off). To watch this master in action strikes at the core of Korea's Way of Tea.

Enjoy.

Peace

Drinking Oolong Tea For Nasal Congestion: A Tasting of 2010 Teamasters Fall Gao Shan Luanze Bi Li Shi Oolong With a Stuffy Nose

This sample was sent with a few others from Stephane of Tea Masters Blog a few weeks before Christmas- an early Christmas gift no doubt. The label says that is was picked on September 5th, 2010. Fighting a mild cold, one deliberately chooses this tea.

Taiwanese Oolong is said to travel to the nose, opening it with its strong floral fragrances. One has experienced some fatigue over the last few days and today ones sinuses feel completely clogged. The following notes should be taken for what they are, from someone whose sense of smell and taste is compromised. But not for long...

From what one can make of them, the dry leaves smell of deep, gritty raison with a long, barely sweet, chalky smell. There is a slight straw-floral smell in them like that of wildflowers on the prairie- not the vibrant, exotic florals usually associated with Oolong.

The first infusion has a tangy-sweetness that fills the mouth. There is a cool, clean crispness about this tea- slight buttery vegetable flavours, celery flavours underscore faint but creamy florals. The mouth feel is soft and oily in the mouth. The aftertaste is a pasty dry vegetable taste with a gritty sweetness. After the first few cups, the qi of this tea ascends the head and into the scalp. Ones face flushes with a soft heat and a sweat is broken. Ones stuffed up sinuses release and one can breathe again! One gets some tissue while the kettle boils for the second pot.

The second infusion is tangy with a soft bitter sweetness. There is a strong presence of vegetables- celery, corn, daikon in the mouth and aftertaste. The aftertaste is full of nuance with an interesting rubbery vegetable taste containing little sweetness. It almost tastes like bubble gum that has been chewed awhile, most of its taste has past but it remains gummy with faded nuances and just slightly sweet. The mouthfeel continues to be soft and oily, it finishes cakey in the mouth.

The third infusion is prepared with a stiffly nose, loosened from the chaqi first few infusions. The taste contains a tangy- fruitiness which is predominant here. There is a crisp, cleanness about this tea amongst its bitter sweet flavours. A melon tone noticed in the initial sip lingers for a while in the sweet aftertaste.

The fourth infusion sees light florals dominating as they lighten into the aftertaste. The mouthfeel is juicy and light. The aftertaste is an extension of these floral notes.

The fifth infusion sees more dirtier and grittier florals develop. Slight rose is detected under creamy dry buttery notes. The sixth infusion entertains with deeper, spicier notes that are most prominent here. There is soft buttery florals in the distance.

The tea is taken through a few more infusions as well as an overnight steeping. Sweet, chalky, faint creamy florals have just a slight tanginess to them.

Over the next week one never developed that plugged sinus sensation- it took a few more days before the nose would stop running though!

Link to Michal's (Poetry In Tea) Tasting Notes

Link to Petr's (Pots and Tea) Tasting Notes

Peace

Section 12.- Color

"In tea, a pure jade-green color is considered the finest."

from Cha Sin Jeon- A Chronicle of the Spirit of Tea, a copy of Zhang Poyuan Chalu recorded by Cho Ui, translated in Korea Tea Classics

Those who do not have a copy of Korean Tea Classics do please follow along and participate by referencing a different English translation available here from The Leaf.

This tea classic will be covered one section a week which will go on for 24 weeks. Feel free to jump in with your commentary at anytime.

Peace

Section 11.- Fragrance

"When inside and outside are the same, that is pure fragrance; what is neither immature or mature, that is clear fragrance; when the heat of the fire is controlled evenly, that is orchid fragrance; what has the freshness of tea picked before Gogu, that is true fragrance."

from Cha Sin Jeon- A Chronicle of the Spirit of Tea, a copy of Zhang Poyuan Chalu recorded by Cho Ui, translated in Korea Tea Classics

Those who do not have a copy of Korean Tea Classics do please follow along and participate by referencing a different English translation available here from The Leaf.

This tea classic will be covered one section a week which will go on for 24 weeks. Feel free to jump in with your commentary at anytime.

Peace

Tea, The Perfect Hangover Remedy Part II: Types of Tea for Hangover Symptoms

It seems every tea drinker has a preference for the type of tea they use to manage a hangover. Most tea drinkers seem to choose either a green tea or puerh tea though.

Green tea has the strongest detoxification properties of any type of tea. It is the colour green- the purest manifestation of the Wood element. Even its raw leaves can be ground to a paste and used topically over burns and bug bites. This is partly because of its detoxification properties and part due to its cooling thermal nature.

The properties of flavour explain how green tea reduces toxicity. Green tea is cool, bitter, and sweet. Cool bitter flavours are especially draining. Green tea is a diuretic, its detoxification mechanism involves removing the toxin through the urine. Although it is a diuretic it also quenches thirst and rehydrates the body and mind. This regenerative property is due to its sweet flavour. Sweet flavours are especially strengthening. These properties of green tea combat hangover symptoms such as headaches, dry mouth, lethargy, and even drunkenness.

Green tea is especially good at reducing that warm, feverish hangover feeling and regulating body temperture. The sensation of heat/ fever is the body’s natural way of reacting to a toxic substance as the body mobilizes against the toxic substance (in this case a drink too many). This benefit is due to its cooling thermal nature.

The downside of using green tea as a hangover remedy is that it can irritate an already shaky stomach. To prevent this from happening you should make a lighter, more diluted green tea that isn’t as strong.

Old puerh tea also has detoxification properties but uses a different mechanism than green tea. Puerh tea’s warm thermal nature goes deep within the body and pushes out toxins by diaphoresis, by sweating. Its strong, calming chaqi is also great at soothing a headache and clearing the mind.

Old puerh tea is especially calming for the stomach and promotes digestion. Because puerh tea descends deeply and is warm and comforting, it calms nausea and regulates digestive functioning. In this way puerh tea is especially helpful for hangovers with nausea predominating.

Other aged teas such as Hunan black teas and aged oolong as well as Korean yellows (bal hyo cha) have a powerful effect at harmonizing and comforting the middle. These teas often pour a yellow colour- which connect them to the Earth element, to the digestive system, and to the middle of the body. These teas therefore have a strong regulating function especially for digestion. These teas also have much more sweet flavour than bitter. The predominance of light, sweet flavours suggest that these teas are strengthening. These aged teas and Korean yellow teas have a more mild result of balancing the body and mind after a hard night of drinking.

So whether you are a puerh drinker, a green tea drinker, or whether you are just simply a drinker, chances are there is a type of tea for your hangover.

Here is a link to Part I if you missed it.

Peace

Section 10.- On Drinking Tea

"When drinking tea, the fewer the guests are, the better... Drinking alone is said to be devine"

from Cha Sin Jeon- A Chronicle of the Spirit of Tea, a copy of Zhang Poyuan Chalu recorded by Cho Ui, translated in Korea Tea Classics

Those who do not have a copy of Korean Tea Classics do please follow along and participate by referencing a different English translation available here from The Leaf.

This tea classic will be covered one section a week which will go on for 24 weeks. Feel free to jump in with your commentary at anytime.

Peace

1996 Menghai "8582" Puerh

This tea sample comes from Nada's shop, Essence of Tea. This classic bing looks like it is currently out of stock. Nada keeps a steady flow of tea coming in, so it will likely be restocked soon. The description on his site states that it was stored the last 14 years in Taiwan.

The dry leaves of darkish red-brown smell of clean muted, woody, maple sweetness. On an cold rainy Winter day, what tea could be better?

The first infusion brings with it grassy-wood caramel sweetness. It tastes very clean in the mouth. Although predominantly wood flavours, there is a flash of smooth maple syrup before turning back to wood. The mouthfeel is light, the aftertaste very soft, shy wood. The chaqi is already showing signs of warmth in the chest, where it gathers.

The second infusion has a somewhat empty initial sweetness. This taste is short lived as it flashes into caramel notes then to a slight earthy wood note. Slowly the sweet flavour wavers into a dry aftertaste and mouthfeel. The sweetness doesn't disappear but mellows and lingers in the aftertaste which is long lasting and quite soft. The warmth now travels up to the head and flushes the cheeks.

In the quick third infusion, the taste seems to stabilize. The initial sweetness is more pronounced, in it is a quick flash of complexity. This infusion is smoother in the mouth turning it dry in the end. The forehead is clammy and moist with a cloud of heat warming the chest and lungs. This tea induces calm, quite a relaxing puerh.

The fourth infusion sees the thin wood flavour drag out into dryness. Deeper flavours of earth notes have dissipated. Some malty coco notes are faint but recognizable. A slight camphor flavour pushes its way in. The initial sweetness at the start of the flavour profile has a flash of maple syrup.

The fifth has a richer sweetness to it that now mingles with lighter grassy wood notes. The finish is dry but has a slight velvet feel to it.

The sixth infusion is defined by a juicy wood flavour with soft, sweet high notes that bounce up at the end of the flavour profile. There is a more subtle spiciness to this infusion with subtleties such as floral rose peeking out.

The seventh infusion contains a bland earthiness that seems to be stuck in the throat. There is just a touch of spices amongst its primarily wood taste. The chaqi keeps one feeling warm chested and relaxed as one continues to enjoy this tea.

The eighth is smooth and woody with sweet, very light, almost fruity nuances. There is a soft, slight dry, camphor finish.

The ninth and tenth infusions contain dry woody-grass notes that sedate ones mind. There is a juicy sweetness to these infusions with plum notes in the cup. The mouthfeel has weakened considerably here.

A handful of overnight infusions bring light woody tastes with a sweet finish.

Link to Bret's (Tea Goober) Tasting Notes

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Link to Zero The Hero's (Something Smuggled In) Tasting Notes

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Peace

Section 9.- Putting Tea into the Teapot

"Putting tea into the teapot has an order, do not neglect this principle"

from Cha Sin Jeon- A Chronicle of the Spirit of Tea, a copy of Zhang Poyuan Chalu recorded by Cho Ui, translated in Korea Tea Classics

Those who do not have a copy of Korean Tea Classics do please follow along and participate by referencing a different English translation available here from The Leaf.

This tea classic will be covered one section a week which will go on for 24 weeks. Feel free to jump in with your commentary at anytime.

Peace

Tea, The Perfect Hangover Remedy Part I: General Properties and Effects of Tea

Since its discovery thousands of years ago, tea has been used as a medicine. Perhaps only alcoholic beverages have played a more influential role throughout history. Ever since alcohol has been consumed and people have partied, tea has played an crucial role in easing the effects of alcohol, drunkenness, and, to the joy of partiers now and throughout the ages, the effects of that terrible hangover. Today on New Years Day, the official day of the hangover, lets examine how and why tea is used as a hangover remedy by looking at tea’s general properties, the properties that all tea have in common. Part two that will follow in the coming week will look at which types of tea are best for hangovers and which hangover symptoms these types help to alleviate.

The properties of flavour have a therapeutic effect. Tea is said to have two main tastes, bitter and sweet. A balance of these flavours (along with the three or four other flavours) is a major factor in determining the quality of tea. The bitter flavour is said to be draining while the sweet flavour is said to be strengthening. After a night of drinking, the bitter flavour of tea acts to drain or flush out the alcohol accumulated in the body. The sweet flavour of tea is said to strengthen and rejuvenate our body and our mind. Both bitter and sweet flavours offer a therapeutic benefit for those seeking to rid themselves of a hangover.

Tea has detoxifying properties. Alcohol is a toxic substance. It is tea's nature signal that gives it this property. Tea is a leaf and is the element Wood. It is the colour green and gains its strength in the spring. All these characteristics direct tea to the Liver. The Liver is the organ of detoxification. Therefore tea has detoxification properties, properties that no doubt help relieve a hangover.

Tea is a mild diuretic and also hydrates the body. Alcohol dehydrates the body fluids. We must remember that tea is mainly composed of water. Unlike other beverages such as coffee and alcohol, tea does not dehydrate. In fact, it does the very opposite and hydrates the body. Tea promotes the circulation of body fluid throughout the body because although it hydrates the body, its bitter flavour acts as a diuretic. Because tea is both a diuretic and can hydrate the body, it is beneficial in riding the body of alcohol’s toxic effects and regulating fluid levels in the body.

Tea directs energy upward, allows for the free flow of qi, and is a stimulant. Alcohol directs energy downward, restricts qi, and is a depressant. Actually, taken in small amounts alcohol can promote the movement of blood and qi in most people. Only when alcohol is consumed in large amounts does it result in restricting the healthful movement of qi. The qi of tea rises like the morning sun from East to West. Alcohol thins the blood and prevents it from nourishing the body, it clouds the mind. Tea strengthens the blood and nourishes the body, sharpening the mind. The effects of tea therefore work to balance and regulate the effects of alcohol. When someone is hungover, tea can pull them out of the sluggish, depressing, and hungover stupour that a night of drinking is sure to create.

So when crawling out of bed completely hungover, why not put that kettle on and have some tea. Surely it can help you get the spring back in your step.

Happy New Year!

Peace

This is the last day to enter the contest below, Petr Novak has offered this wonderful prize to the closest guess. Why not just put in a guess for fun?

Double Peace