Rare Teas

The problem with quality, is that it is a singular and lonely…

The problem with quality, is that it is a singular and lonely road. You can keep striving for another higher level, just to look back and realize you are by yourself and not many people in your wake. Everything about quality means a deep, rich experience you offer others that you have given blood, sweat, and sometimes years for. But when others are not at a level to appreciate what you do, then how can your quality be of service to others?
Not that Marukyu Koyamaen has that problem. For the last 300 years, they have maintained their status and quality as the finest matcha in Japan. As recent as this generation, they have won more first place awards- or not, when they are the judges. It’s just that the perfection that is their matcha, and the levels they achieve, can not be understood by mere Chanoyu tea ceremony (mistranslation! Not ceremony, according to Mr. Koyama),nor matcha consumption for health. That sophisticated ratio of shibumi, umami, and amami sweetness, along with intense kaori (fragrance), is not something a philistine can argue about. And so, my tour group catches a glimpse of the richness and expertise that a family took to master over 300 long years- why, longer than US history! …..and with that Occidental viewpoint, one will never understand tea.

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Tea Adventures

At Ippodo, which was, since 1717 AD, the oldest and most…

At Ippodo, which was, since 1717 AD, the oldest and most prestigious teashop in Kyoto. They treated us to a workshop today. It’s rare for me to visit a teashop and learn some great techniques of teaching about tea, in very approachable and accessible ways. The group tasted Gyokuro cold steeped or brewed at 50 C, how Sencha varies against Bancha, and saw a demonstration of how matcha can be whisked at supersonic speeds of 10 seconds or less. Seeing these teas in their cultural habitats were mind blowing experiences.

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Tea Adventures

In Kyoto, Japan, home of the samurai and the best artisan crafts….

In Kyoto, Japan, home of the samurai and the best artisan crafts. These guys in the tour are out of control, they are having way too much fun. I had these deep intentions of setting the tone and showcasing the culture and food that makes the tea special. Zen and the art of living! Everything was special to these guys- the custard tofu! The lacquer ware! The artful displays! The stunning gardens and temples! And yes, now they understand how the tea fits in, in the world of aesthetic, gourmet, everyday down to earth food. But, the repercussions have just began. Various group members are discussing not going back to the U.S. And some are just angry that the food in the U.S. are just too far away from good. Even the 7-elevens are have awesome rice balls, against what, Doritos in the U.S.? It’s a wonder how great living standards can be when you are not wasting money on Drones and Missiles…. Make rice balls, not bombs?

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Tea Adventures

We had 11 teas yesterday! Said my tour group. And today, we…

We had 11 teas yesterday! Said my tour group. And today, we arrived into Mr. Wu’s High Mountain farm as they are processing today’s harvest. We would taste each of the hourly milestones as the teas were roasting. Less experienced tasters get lost amongst the multiple steepings of different days and lots. One has to maintain palate memory throughout to be accurate. The job of a tea curator is harder than it looks, but then, when quality is consistently high, such as these High Mountain Oolongs, your choice would be just icing on the cake.

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Tea Adventures

Great teas grow on foggy high mountains of constant moisture,…

Great teas grow on foggy high mountains of constant moisture, cool air, and steep slopes. Asian tea aficionados understand it- so they line up for the daily lots. It is hard to compete against local buyers who ascend the mountain daily to taste the batches, or worse- the preorders from the Chinese mainlanders who have the purchasing power to buy every, single, drop of the great Taiwan teas. Our tour group, in particular our store manager who came on this trip, gets a taste of just how competitive the situation is and what some of the manuvering had to take place. Little, or big mountains, are moved sometimes.
A small batch of the first winter High Mountain Light Roast was purchased/wrestled from another buyer. How specifically, are the trade secrets I can no longer share on this blog! Not that others can do it even if the information was divulged.
In any case folks, that excellent small batch of High Mountain Light Roast– made today (10/20)- is available for pre-order at the shop and online. We didn’t make it to Dayuling (2500 meters elevation) this trip but I will be getting my preset quota, and not a drop more. So folks, preorder away. That’s the only way to get some of these teas now. When you are dealing with buyers as formidable as the ones from mainland ‘clean-sweep-with-corruption-money’ China, you are looking at being marginalized as tea aficionados very quickly.
But then again, ignorant teabag consumption is bliss?

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