The “teapot” as a concept is seemingly a simple device, but each individual teapot has a unique functionality directly related to its material composition and vessel form. When choosing a teapot for use or purchase there are a few factors to consider. Tune in to Facebook live for Teance Tea Lab with Trevor on Wednesday 9/12 at 10am for more information. MATERIAL COMPOSITION GLAZED CERAMIC Does not add, take away, or adjust the flavors of the tea. Has a high retention for the water temperature. This means the hot water put in the glazed ceramic vessel will not lose its heat very fast. Ideal for most teas and herbal teas. The most neutral material of the three. UNGLAZED CERAMIC OR STONEWARE Yixing ware is a typical example. Water temperature retention is similar to glazed wares This material is porous. These porous wares will season with usage. This means the tea…
Recipe courtesy Melanie Franks: INGREDIENTS: 1500g water 5g Kombu 50g dried mushrooms, rehydrated in water overnight 30g ginger, charred 100g carrot, charred 100g cabbage, charred 4 cloves roasted garlic 50g Puerh tea 20g soy sauce 20g red wine vinegar Salt to taste 1. Put water and kombu into a pot and bring the mixture up to 175˙F. 2. Remove kombu from the water. 3. Add charred vegetables, roasted garlic, and rehydrated mushrooms to water and simmer for 30 minutes and remove from heat. 4. While the broth is still hot add the Pu-erh tea and steep for 10 minutes. 5. Strain broth and add soy sauce, red wine vinegar, and salt. 6. Serve broth with noodle, sautéed mushrooms, poached egg, and seasonal vegetables.
Ruby Red 18, or Red Jade 18. Qiao Mu arbor type small tree, large leaf. A hybrid of Mynamar arbor type (similar to Pu-erh) and aboriginal Taiwanese wild tea. The tender spring sprouts are uniquely yellowish in color. Here at Mr. Zhuang’s 800 meter Ruby Red farm, it is ideally situated: wind, cool temps, and the dreaded beetlenut trees are below the tea, so no possibility of run off fertilizers….
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 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 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…..