Monday, February 28, 2011
Harmonizing Water and Tea: Choosing The Right Water For Tea- Part 2- Mineral Content of Water
Sunday, February 27, 2011
Harmonizing Water and Tea: Choosing The Right Water For Tea- Part 1- Introduction
Saturday, February 26, 2011
Economics of Darjeeling Tea and A Tasting of 2010 Castleton Estate FTGFOP 2nd Flush
Friday, February 25, 2011
Section 17. Well Water Is Not Appropriate For Tea
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
Monday, February 21, 2011
The Types of Tea and Their Chaqi: Darjeeling Second Flush
Darjeeling tea is known for its warming properties. These warm thermal properties of second flush Darjeeling are due to a variety of factors. Most of the warmth develops as the green tea leaf is oxidized. Oxidization induces warm thermal energy. The once green, cool properties of the plucked leaf undergo a process where heat is generated as the leaf oxidizes. The result is a dry leaf that is dark often with a reddish tinge to them, a liquor that is red-brown, and wet leaves that are coppery brown. All of these colours contain the colour spectrum of a dark red. Red is the colour of summer. Early Summer, late spring is when these leaves are picked. As a result they contain in them the heat of summer. Red is the colour of the Heart, therefore this tea is especially good for preventing heart conditions (see here and here and here). Because these leaves grow slowly at such high altitudes often among the high misty mountain tops they generate more heat, more yang. These leaves also contain in them dark colours. Darker colours indicate depth, like the depth of space or that of a deep ocean. In this way the qi of Darjeeling second flush is warm and deep, qualities that are often sought to balance the cold depths of Winter, or simply when we feel cold.
The taste of Darjeeling Second Flush also is an indication of its qi. Hong cha is sometimes known for its rather bitter taste, especially when production dictates heavy oxidization. Bitter tastes are descending in nature and have a special relationship with heat in the body as it is often associated with the communicating transfer of heat from the upper (yang) parts of the body to the lower (yin) parts of the body and conversely from the lower parts of the body to the upper parts of the body. This is especially true with second flush as it contains both the colour red, warmth, and darker colours that represent depth. Bitter tastes also descend deep in the body.
However if it was a strong bitter taste, its properties would be too harsh and would simply have a draining effect on the body, thereby depleting our qi. This is not the case because there is balance between Taste and Smell. The deep bitter taste anchors the warm qi downward and the light smell of florals and fruits lift it up. There is good movement of energy, a communication between upper and lower imparting heat there.
The bitter descending taste is also moderated by a fruity, often muscatel, sweetness. Sweet tastes strengthen and ascend, remedying much of the harsher effects of the bitter taste while circulating the warm thermal energy.
Second flush Darjeeling is processed in a way that a large surface area of the leaf and the enzymes released in production are quickly exposed when steeped in hot water. The release of its energy is quick and often dramatic and powerful, usually resulting in fewer more powerful infusions.
The nature of Darjeeling second flush is such that Middle Way is therefore maintained as Yin (descending, deep, dark, more taste, and bitter) is masterfully balanced in the cup by Yang (ascending, light, red, floral odour, and sweetness). The balance and harmony of this tea along with its characteristic cha qi is why Darjeeling Second Flush is even prized by the teamasters of Asia, least those with an open mind.
Peace
Saturday, February 19, 2011
Section 16. Grades of Spring Water
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
Thursday, February 17, 2011
2011 Victoria Tea Festival Overview
Making it through the quick moving line up and through the front doors, one was greeted by the tasteful bonsais of the Silk Road booth. Although the design was much more natural in feel, it was apparent from just the first glance that there were less exhibitors than last year (about 10-15 fewer?).
One navigated past the crowded exhibition hall without spotting any surprises upon first walk through. There were some great conversations had with the different exhibitors though. This year one spent most of the time chatting with the local Victoria dealers that one hadn't got to spend time with before, that was nice.
Expect some posts in the next month or two covering Victor of Tea Farm and his interesting tea growing operation and Libby of Tula Teas and her oolongs. One had a great conversation with the almost 90 year old Yunnan native and exhibitor about her 200 year old puerh tea brick at the May Ip Lam Gallery exhibit. Even met up with another puerh tea lover in Victoria, who would have thought?
All in all, when around such great tea loving people, you can't help but enjoy yourself.