Tea Adventures

A beautiful pheasant hung at the door of the AiNi ethnic who owns…

A beautiful pheasant hung at the door of the AiNi ethnic who owns the wild trees at NanNuo Shan. Sad, strangely poignant. It displays the ignorance that all of us are subject to in one area or another.

It’s been many years since I’ve embarked on this tea journey. To be sure, it is a specialty business, and a specialized skill set. Who could endure through these strenuous conditions of traveling in rural China, enjoying nonstop clouds of second hand smoke, staying at farms and living with the farmers in various levels of cultural differences, in order to really spend time to get to know each producer and area? Without truly understanding the context and culture of each region, how can one become a discerning buyer? To assume that one can expertly judge some tea leaves through sniffing at samples would be quite a little bit presumptuous, if not arrogant. No tea buyer can know a region better than the ones who live in that land, tended the tea bushes, cleared the soil to let in nutrient, covered the bushes with hay to keep them warm. Do you think you can waltz in and tell them you know better? Well, for every unknowledgeable tea buyer, there is someone in China buying Merlot and adding Red Bull, or chucking down the wine in shot glasses with loud ‘ganbei’! Ignorance is decidedly not bliss.

Killing time at Kunming airport, leaving Yunnan today for more…

Killing time at Kunming airport, leaving Yunnan today for more fun adventures elsewhere. The sign says: noodle. China is the land of noodles and green tea in reality, not rice and Pu-erh as people think. Pu-erh and oolong, though popular, are grown in one province only, each, whereas green tea is everywhere. I heard the Taiping Houkui is going to cost, wholesale to us, at $1000 USD a kg, which, in the land of artificial inflation roulette, is still ridiculous. Green teas do not last much more than its freshness period of 6 months, one year if lucky, and skillsets required in most cases are minor compared to Oolongs. We will fortunately have Nanjing Rainflower again this year, the most difficult and refined of green teas, and the new fabulous Fujian green, ahead of the curve at peak quality, yet no demand yet due to newness, and reasonable prices still. I guess that’s the job of a tea curator, vs buyer. A buyer buys for the customer. A curator leads the way. Personally speaking, tea curation is more fun and challenging than mere commodity buying. Which means you, dear aficionados and friends, have to rely on us doing a good job on your behalf, beyond what you ask for!

We are going to have a limited batch of Wild Ancient Pu-erh…

We are going to have a limited batch of Wild Ancient Pu-erh Bingcha from the early spring harvest, I made my commission. Tasted the raw materials last night and it is superb, drinkable now but encouraging the wait- age for at least 5 years. I tasted one aged in Yunnan for 5 years and it was deep. Deep, in a way that it is not readily accessible, but those with complex and nuanced palates, or fans of Pu-erh, will fall over for. Yunnan weather is similar to Bay Area, so 5 years aged was very encouraging. If you live in a humid part of the world, it would just mean that much deeper in 5 years.
It will be up on the pre-order section soon online. I am also hatching a plan to age more of these precious wild mountain stuff in Guangdong, where the humidity and heat will get it aging fast. The plan is to have everyone claim a spot. More news on the plan soon.

Protecting this unknown wild forest of ancient Pu-erh trees is…

Protecting this unknown wild forest of ancient Pu-erh trees is paramount, both to prevent too much demand, too many buyers or tourists, and oppression on the local ethnics. Too many buyers and tourists, once word gets out, means certain destruction of the trees and its habitat. It struck me that most Pu-erh books have not recorded this section of the mountain and all these extremely old and interesting trees, not to mention the complex tasting leaves. This might be the final frontier.
We may, definitely, want to commission some Sheng Pu-Erh from these trees and these villagers…..

Tasting the tender leaves from the old trees, a new plan is…

Tasting the tender leaves from the old trees, a new plan is hatched- I am going to commission a series of Bingcha made only from these trees. Mr. Qian, specialist in wild and ancient trees, produces at most a couple hundred Kgs per year, and he agreed to make tree specific, if not hill specific, leaves. So, how many of you would want some Pu-erh made from wild ancient trees, the ones that are almost thousands of years old? We’ll drink some and age some. In 10 years, these will be absolutely stunning, if aged correctly…..
Curating this effort means tasting the raw leaves all the way through the 20th infusion of each batch…..

Ancient Pu-erh trees in the forest in Meng Song Shan。 After a…

Ancient Pu-erh trees in the forest in Meng Song Shan。 After a while, I fantasize that these were the Ents and they will start roaming around the forest and talking to me. They have lived thousands of years and time passes slowly. They grow very tall, the roots very deep, the lichen very thick, the branches holding up the sky. The sparse leaves on each tree will make just a few Bingchas worth.

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