Korean Tea Classics Book Club- Dong Cha Song- Hymn In Praise of Korean Tea- 4

"The Duke of Zhou testified that tea relieves drunkenness and reduces sleep."

from Dong Cha Song Hymn In Praise of Korean Tea translated in Korean Tea Classics

Feel free to join the online book club at anytime by simply purchasing Korean Tea Classics. Dong Cha Song is 17 stanzas in length, we will go through each stanza week by week. Jump in and join the discussion as you please.

Peace

The Qi of Wild Tea and A Tasting of 2010 Fujian Wild Oolong

One received an interesting sample from Gingko of Life In Teacup a few months back. The well written initial posting by Gingko on the background of this tea brought up many interesting questions about wild tea. Questions such as, Why do the local people believe that wild tea has better health benefits than cultivated varieties?, and Why do these locals believe that tea (especially wild tea) is good for treating Liver conditions?

One thought it a good idea to discuss these questions before going into a tasting of this very enjoyable, unique, wild oolong (Thanks Ginko).

Why does wild tea have better health benefits than cultivated varieties?

There are many reasons why wild tea has better health benefits than cultivated varieties. All of the reasons share a similar similar core- wild teas are most in harmony with nature leading to the absorption of more of nature's energy thereby containing more powerful and effective chaqi. Wild teas have evolved and adapted to the climate, soil, and seasonal variances and therefore, contain in them, a natural energetic resistance towards environmental pathogenic factors which are said to not only negatively impact the health of plants and animals but humans as well. The use of artificial pesticides not only make the tea less pure but also make it less in tune with the rhythms of nature. Plants that are artificially harvested and especially plants that have been sprayed follow an artificial rhythm, not entirely set by nature becuase of their influence by man. A tea that has grown wild for many years in a certain area will have adapted to that area's environment, it is the same way that a people of a certain area have learned to adapt to that same environment because they share that environment. So consuming local wild tea harmonizes you and protects you from local climatic, environmental, and seasonal change which is thought to make your body more resistant to environmental changes that can lead to illness.

Why is tea (especially wild tea) good for Liver conditions?

Firstly it should be noted that the "Liver" in traditional Asian thought is very different than "Liver" organ in contemporary western medicine- they have different functions. Tea is thought to be closely connected to the Liver of traditional Asian thought. Tea is green, it is of the Wood Element, its energy is abundant in the spring, it is thought to store qi, it soothes the emotions and spreads qi throughout the body. The Liver also shares these qualities. Therefore it was thought that the consumption of tea could regulate an imbalance of energy of the Liver by harmonizing the Liver's functions to its own innately healthy functioning. The above mentioned explanation of wild tea makes it, quite naturally, more effective at harmonizing such imbalances.

So does the 2010 wild Fujian oolong noticeably share some of these qualities???... lets boil the water, tear open the sample pack and enjoy this interesting tea to find out.

The dry leaf is an beautiful, uncut mixture of diverse green colours and leaf shape from pale to dark greens to delicate very small leaves to medium-largish harder leaves. They carry a spicy savory smell that is unique. They contain the fresh forested odours of a very young sheng puerh as well as sweet creamier notes of a Taiwanese oolong. This enjoyable juxtaposition of sheng puerh like qualities and Taiwanese oolong like qualities would play out in not only the smell of the dry leaves but also in the taste and feel of this tea throughout the session.

The first infusion presents creamy sweetness first with acidic spicy tanginess that moves from this initial sweetness and follows tastes of pear and pineapple. These tastes have a simple stand alone quality about them that makes them more individual and discernible in the mouth. It finishes sweet, simple, and flat in the mouth mainly covering the tongue in a thin film.

The second infusion starts much like the first infusion with a sweet and tangy start which fades into more spicy notes which overlap a predominately sweet base. The very sweet tangy taste reminds one of that sugary powered iced tea that you can find in supermarkets all over America. The sweet flavours really stand out because it feels like there is not much depth to anchor them down.

The third and fourth infusions are much of the same although the initial sweet tangy taste becomes slightly flatter. The following taste is still very strong and simple with spicy tropical fruits in a mouthfeel that has now became more full now coating the front and tongue but still somewhat evading the back and throat areas. The aftertaste develops a sweet-bland finish- even floral notes can be found in this sweet bland aftertaste. The chaqi is giving off a slightly floating lightheaded feeling and body sensation. Some strength pushes at the digestive center but this effect is somewhat mild.

The fifth, sixth, and seventh infusions stay much the same with tones of melon and banana noted in the simple stand offish sweet flavour. In the sixth, a sturdy, young bitterness starts to encroach on these tastes and in the seventh, the bitter taste is an element which shares room with still very noticeable sweet flavours.

This tea is taken to nine infusions still with sweet creamy tropical tastes still enjoyable amid bitter flavours. This oolong has great stamina which carries these simple but delicious tastes. The qi of this tea is strong, vibrant, and very relaxing even after nine infusions.

Link to Sir William of The Leaf's Tasting Notes

Peace

A Wonderful Article on The Buddhist Way of Tea In Korea

Please give this wonderful article by Martine Batchelor (here) a read. Bev of Listening To Leaves pointed it out in the comments here on MattCha's Blog (thanks again Bev).

It offers brilliantly translated quotes of the most prolific modern Buddhist tea masters in Korea including one's most influential that passed away last year- Beop Jeong Seunim. It covers everything from how tea first got to Korea to detailed explanations of the Korean tea ceremony. The article specifically looks in detail at the Buddhist Way of Tea in Korea.

A must read for any tea lover!

Peace

Korean Tea Classics Book Club- Dong Cha Song- Hymn In Praise of Korean Tea- 3

"Heaven, immortals, humans, ghosts, all esteem it highly, for they know that by nature it is true and admirable."

from Dong Cha Song Hymn In Praise of Korean Tea translated in Korean Tea Classics

Feel free to join the online book club at anytime by simply purchasing Korean Tea Classics. Dong Cha Song is 17 stanzas in length, we will go through each stanza week by week. Jump in and join the discussion as you please.

Peace

2010 Jagasilk Crane Flies Above the Clouds Matcha

This 10g can was a very generous gift from Jared and Miyuki owners and operators of local flavour Jagasilk. Their web page describes this tea as "the highest grade we have ever cupped at JagaSilk". Like other matcha they sell (see here, here, and here) it also came from a freshly ground monthly batch on April 20th of last month. It is another cloudy spring day, this decadent matcha is sure to fly one past these grey clouds.

The water is taken off boil, the can is opened, the bag snipped open. The odour that catches ones nose is of high very sugary sweet notes with a generic ripe fruit, almost floral, smell. These light odours present amid a deeper nutty base.

The tea is prepared in ceremony and is taken that way in three sips. As the fluffy-light froth slides over the tongue, a sweet raw sugar cane and predominantly nutty taste captures the mouth. The taste of creamy almond milk embraces taste buds. The sweet start cannot quite turn over slightly floral and fruity notes that seem intuitively, if not very faintly, there- lingering in such sweetness.

The creamy sweet almond milk taste slowly grows in depth in the mouth becoming thicker as the flavour develops on the tongue. A thick, sweet, almond taste is left in the mouth for quite some time afterwards. One is left feeling happy and in a state of moderately relaxed concentration. Worries slip away- its a sunny day in ones soul.

Peace

Korean Tea Classics Book Club- Dong Cha Song- Hymn In Praise of Korean Tea- 2

"The flowers are white and pure as the powdery skin of the immortal who lives on Mount Guye. The flower stamens fragrantly blend the sandalwood and river-gold of Jambudvipa."

from Dong Cha Song Hymn In Praise of Korean Tea translated in Korean Tea Classics

Feel free to join the online book club at anytime by simply purchasing Korean Tea Classics. Dong Cha Song is 17 stanzas in length, we will go through each stanza week by week. Jump in and join the discussion as you please.

Peace

1980s Wang Zi Loose Leaf Sheng

This tea was briefly discussed in the comment section of the post on a 1997 7542 from Essence of Tea here on MattCha's Blog. So is it "old and simple" or "flat, without personality", or something of the contrary? Surely this tea, as any, deserves a bit better than these blanket statements, so lets have a look...

As the kettle kicks steam into the air one takes time to appreciate the dry leaf. They are straggly, very stemy, leaves that emit prune odours with a woody backdrop. They carry a faint dusty smell of old leaves.

The first infusion is prepared. Dirty-earthy, malty, muted prune-chocolate tastes are upfront with a sweetness that disappears. The earthy tastes are left to dry the throat. The mouthfeel is a bit sharp and gripping with a certain roughness in the throat and mouth. The aftertaste carries notes of hazelnut and wood, slowing vanishing into dryness until just faint whisperings are left on the breath. From the first pot the chaqi starts warming the face.

The second starts with much the same flavours but drops off fast leaving dry earthy wood in the mouth. The mouthfeel is a touch sharp and dry. When too many leaves are added you can even find it scratching slightly at the back of the throat. The face and head are filled with warmth and flush under such influence. The qi is sensed on the sides of the face and head- especially in the temples.

The third infusion barely sweet wood notes that have just very fleeting coco notes not nearly as present as in the preceding infusions. The taste evolves into a slightly sour fresher wood taste before turning dry. The more leaf is used, the drier the finish with less leaves resulting in quite a comfortable dryness. The mouthfeel is thin, dry, and travels deep into the throat. The chaqi warms the whole body but is especially apparent in the head.

One prepared a session a while ago which developed an even harsh or overwhelming qi sensation in the head where a fuzzy sensation on the forehead and tightness behind the eyes developed. Sometimes the mouthfeel was on the verge of being too rough. These negative qualities lead one to simply remove some of the leaves from the pot which resovled such problems. These leaves were reintroduced later in the session. One thing is for certain- these leaves pack a punch as far as chaqi goes.

The fourth, fifth, and sixth infusions are all pretty much the same with a light, sweet, wood start sometimes even with flashes of coco. These tastes evolve into a sour woody taste before turning quickly into dry wood. The aftertaste is short and dry faint wood which is still somewhat sharp but much less harsh. The qi sensation is of strong warmth even pushing one into a sweat as the whole body ignites in warmth. The sixth infusion starts to show signs of a lovely spiciness in the initial flavour as well as in the aftertaste but is on the whole very uncomplicated in the mouth.

These spicy wood initial flavours seem to crest in the seventh infusion. These tastes transition into a plain wood aftertaste here.

In the eighth and ninth infusions the mild sweet wood flavour presents upfront with now just a ghostly spice that disappears before you can catch it. The taste turns to a slightly sour raw wood before quickly fading to dry. There is very little change in this simple comforting tea. As the infusions go on things just weaken and so the leaves submit to an overnight infusion even before the tenth steeping.

The next morning very light flavours emerge such as an earthy-spicy-cherry taste that evolves into dry wood and makes the mouth feel sticky and dry.

Link to Wu Xing Cloud's notes

Link to Adam's (The Sip Tip) notes

Peace