What awaits me this time, aside from the usual madness that keeps my wits honed , my reflexes sharp,and temper saintly? Well, maybe not the latter. The Chaos of Great China 偉大祖國awaits. Embarking on another great adventure in China, that is. Or How to Outsmart Great Fire Wall.
Reprinted from coffeetea.about.com from the “about food” website. Article is written by Lindsey Goodwin a tea and coffee expert currently living and studying tea in Taiwan. There’s a lot of talk about why leaf teas (such as “loose-leaf tea” and “whole-leaf tea”) are better than teabags. While some of it is true, most of it is made up of broad generalizations, like “Loose-leaf tea is always better than teabags.” Learn what differentiates teabags from leaf teas, why leaf tea is usually better than teabags and how to make the switch from teabags to loose-leaf tea. Whole-Leaf Tea vs. Teabags “Whole-leaf tea” means tea that’s primarily made up of whole, unbroken leaves. Teabags are usually made from the opposite – low tea grades, such as dust and fannings. Dust and fannings are smaller pieces of tea, so they have a larger surface area than whole leaves. A larger surface area means more opportunities for…
Every year, we take one group of tourists to Taiwan in a ‘Follow the Teabuyer Tour’. This year we will be including Wuyi Mountain as well. Professional baristas, sommeliers, Food and Beverage folks, or simply tea aficionados, join us from far and wide. We visit with and make selections of our winter oolong crop during these buying trips, and guests get to come along and experience it all first hand: the terroir, the artisans, the agriculture, the production, the culture and food. And best of all, drinking the freshly made tea at location!
Register at
http://www.teance.com/Upcoming-Events-s/335.htm
Last Friday, we held the annual rare and antique Pu-Erh tasting event. It was a bloodletting occasion. You see, fewer and fewer truly aged Pu-erhs are out in the market, and there’s no way to replenish a piece if history. Pu-Erh that I have had since the 60s witness the last 50 years of weather, people, and location challenges that will never be repeatable, producing a singular taste all its own.
But sharing tea is what I am about, for without this sharing, tea is much less meaningful. Against this quandary, I uncave the oldest and the best to share with folks each year, because if you don’t share what is most valuable to you, then what is the meaning of sharing at all?
Customers always ask: what is your favorite tea? The diplomatic answer is, all the teas I curate for the shop! You don’t claim favorites with your kids, do you?
That is not the case in reality. I rarely drink Darjeeling or Jasmine teas, never Ceylon or Assam, and occasionally other green teas. Oolong teas have enough range and depth and variety to provide all the self medication needed- that is, as far as mood adjustments, boosting energy, converting a doldrums day to a bright and cheerful one….etc.
Didn’t make it back to Taiwan at the end of May and early June for the spring oolong harvest, regretfully. Taiwan Oolongs have limitless attraction as being the most intoxicating tea there is, offering the ‘high mountain high’. This season though, the King’s Competition Grade Tieguanyin almost stole that title from the High Mountain oolong. It would fill the room with it’s fragrance- but there wasn’t enough to go around. Competition grade teas are invariably scarce, much like the coveted Dayuling. If one stumbles into good pricing and plentiful stock of Dayuling at any tea merchant- it’s guaranteed to be fake. No such thing as plentiful, or cheap, real Dayuling. Ours this year was from 2500 meters, and completely spoken for.
So woefully, my favorite teas are all taken…..
Harvest Party May 2, don’t miss out if you are in the Northern CA area! Will be tasting and talking about all these teas in depth!
Www.teance.com