Category: Pu-Erh Page 1 of 2

Recently a Chinese Pu’erh expert, Mr. Lin Mo, concluded his thoughts of loving pu’erh tea in a pretty simple statement:

There are at least three simple reasons for pu’erh tea lovers: taste good, endured strength in taste and aftertaste.

So, what are my reasons for loving pu’erh tea? Actually I can conclude my reasons briefly as follow:

• The definition of “good flavors and tastes” can be varied from person to person;
• Being able to drink strong tea does not equivalent to knowing tea and know how to appreciate tea.
• The post fermentation process of pure and fine processed quality in both raw pu’erh （Sheng Pu’erh）and ripped pu’erh （Shou Pu’erh）can surprise tea lovers by its varied multiple layers in flavors and tastes from different brewing.
• Can tea lovers appreciate the changing in flavors and endured strength in tastes from what pu’erh tea can present, it subjects to how much tea lovers know how to distinguish and appreciate..

It does not matter what your preferences in flavors or tastes are, it doesn’t matter how are your physical and energy conditions in different seasons, you always can find one matching drink in pu’erh tea.

As usual I always give myself and my husband a treat with a pot of fine tea we love before we go to bed.

The choice tonight is Purple Buds Sheng Pu’erh of 2005 from JingMai shan, in the Laku self governing region in Lincang, there are more than 28,000 Mou of ancient tea growing region near the border of Myanmar.

The flavours and tastes are smooth, gentle, sweet and fine. No trace of astringency and bitterness. The flavours and tastes are intensified in the 2nd brewing and the taste is getting finer. I am surprised by its astonishing strength in the after taste.

What a beautiful and pleasant night tonight with the #purpletippy #shengpuerh of 2005 from #jinmaishan.

Don’t remember when was the first time I drank Pu’erh in Taiwan, can’t even remember whether it was Sheng (Raw) or Shou (Ripped) Pu’erh, all I can remember is I disliked the ‘musty’, even somewhat urine-like flavor.

In the year of 1985 when I started to learn tea, we could only buy or taste Pu’erh imported from Hong Kong and I did not know the difference between Sheng vs. Shou Pu’erh, because at that time it was not possible directly from China so it was not possible to get the first hand knowledge about Pu’erh at that time. I only knew many years later that Hong Kong Chinese loved the “aging” flavors in Pu’erh. But the question about “Why experienced Pu’erh tea lovers in Hong Kong like to emphasis the ‘aging’ flaov and taste” hunted me for many years until I have the first opportunity to visit the MengHai Tea Manufacturing Factory in XiShuanBanNa in 2002 when I was amazed by the pleasant flaovrs and tastes from authhentic aged Pu’erh.

Post fermentation is very important to the aging quality of Pu’erh. There are big difference between appropriately aged ‘aging’ flavor vs. badly stored ‘musty’ flavor.

People who first taste the Pu’erh would probably experience as what I have by its unique flavors and tastes without able to tell the difference between ‘aging’ vs. ‘Heap’ vs. “Musty” in flavors and tastes.

“Aging” reflects the the quality of post-fermented flavors of time (min. 10 years and above) that appears in different flavors, such as Chinese herbal woody sweetness, ripped plums, musk, or agarwood, as if old wooden furnitures in 3-D exuding. The flavors and tastes are pure and pleasant.

Tea particular from Fushu Puerh has very rich chemical substances, can easily absorb the moisture and ordor in the air, with unappropriate storage it eventually causes musty. “Musty” actually is a bad smell due to the corruption of quality that represents in unpleasant or even loathe flavors, some even in tastes.

“Heap” often appears in newly pile of Pu’erh that are yet to get aged further.With appropriate storing conditions, the heap flavors would gradually weaken in 2-3 years.

Tea, regardless tea type, should be stored in clean, ventilated, dark, dry, odor-free, non-polluting environment.

The aging process in the post-fermentation is very important for Pu’erh. However, the first thing must know is the aging process won’t make a bad quality tea to become good, but carefully selection and investment plus appropriate storing conditions and care would indeed improve the appreciation of pu’erh tea to become a better investment.

Having the right quality and store it appropriately for the aging process for dark tea, including Pu’erh (particular Raw Pu’erh), would influence how well the appreciation of your investment in the coming years.

The post-fermentation process won’t make bad quality tea become good, therefore, it is better to invest on better quality instead of shopping because the price is cheap.

If you could invest well, then can expect the annual growth of investment appreciation by 10% or even more. Of course, the storage conditions play a vital role to influence the quality to flavors and taste in the aging post fermentation process.

#darktea #agingprocess #agedpuerh #ageddarkteaBelgium Chinese Tea Arts Centre Cha Dao – The Way of Tea.Pure Quality Tea Belgium Tea Shop Tea Culture Rendez-vous

A post in the Gongfu Cha group on Facebook about having hair on tea cake caught a lot of interesting discussion since last night. Some people suggested that growing hair on tea cake means better quality. This reminded me why I disliked Pu’erh since I started to learn tea in 1985, because Pu’erh tea cake that I could find at that time in Taiwan were smuggling from Hong Kong, and I was totally not attracted by very strong dammed housing even urine-like flavors. However, the first visit to the Menghai Tea Factory in 2002, the natural and pleasant flavors and taste from Pu’erh, especially aged Pu’erh, were so attracted that turned my mind around completely.

Therefore, my first learning about Pu’erh started from distinguish the flavors changes in Sheng Pu’erh and Shou Pu’erh with different storaging conditions and the change in post fermentation.

Even many Chinese people can’t distinguish the difference between Chen Wei 陳味 (aging flavors) and Mei Wei 霉味 vs. . “stacking” flavors (Dui Wei 堆味)

For pu’erh or dark tea lover, especially to tea sommeliers, I do think we should not mess up with the “stacking” flavors (Dui Wei 堆味) vs. musty flavors (Mei Wei 霉味) vs. aging flavors (Chen Wei 陳味), because these three post fermented flavors have totally different presentations in terms of appearance – under appropriate storaging,

• Color – With appropriate storage, actually the color of Pu’erh appears healthy and shinny. However, it is possible for some Sheng Pu’erh started to develop greyish white, it is the appearance of Coronaria which is not same as the structure of Scutellaria due to inappropriate storaging. The later would potentiallly have negative effects to health

• flavors – the moldy in tea cake would develop very strong unpleasant flavors which are not same as appropriately aged flavors and tastes.

• tastes – The black color mildew has an adverse effect on tea, often make the taste unpleasant because of “hemp, hanging throat, throat”.

Suggestions:

• Avoid to purchase tea cake/brick/toucha that have 2 or more musty characters , because your health matters

• Pay attention to the entire storaging environment but not just single storaging condition – air flow, bad odor-free, avoid light

• Avoid to put Sheng Pu’erh with Shou Pu’erh together for aging process

• Avoid to follow the sales marketing slogan blindly, learn to listen own body

Tasting you

What a joyful reunion of two old friends

even though it wasn’t long ago

but each time it’s like two old friends who met after a long time

Each reunion is such wonderful moment with joyful tear and heart full emotion

Such passion that can neither be described with words nor be melted even with ice from the North Pole.

Tasting you

It is like listening to the charm that hangs on the horse neck

It guides me to the ancient tea route with the sound of clink, clink, clink

Every step we move forwards, a new path is opened before us that has no end.

Old friend

even though you are far from the South, at the edge of cloud,

and yet you are so close to my heart

Silently you emerge with the beautiful harmony in Nature

Silently you enrich the healthy living, bring us joy

and guard us through the wisdom of Confucian, Taoism and Buddhism

It doesn’t matter which comes first, tea or people, just because you are already here.

Old friend,

With you, there are so many amazing stories and secrets of ancient tribes to tell

With you, we taste the harmony melody of heaven, earth and human, we realize the virtue of keeping head down

Time passed by without a trace

you have turned, turned, turned around for  thousands of year

and yet are still turning

You have been through many storms and changes

You have witnessed many turmoil and chaos

You stand straight quietly, do your best to survive and hope we can listen

You shed so many tear for human errors, your voice has not been heard and yet we fail to listen

Pu’erh Tea

One ancient Chinese name

It brings the gentle breeze and the whisper from the Nature

One big leaf that has many legends and surprises

One big leaf that has varied flavor and taste that transformed in time

My heart is touched by the natural wisdom

Every cup opens a door for a new journey

A true friend that enlightens my day in the darkness, warms up my heart in the coldness

Its warmth frees my mind and its wisdom whispers to my soul

It’s my cup of tea

It’s Pu’erh

Under the greyish sky, it’s time to enjoy the calm and ease energy.  After a bowl of noddle, I said to myself that I need to have a cup of tea to stimulate the digestion. The fine image of Bada mountain and ZhangLang cottages that mentioned in the earlier blog still hanging in my memory.  So my mind was set for Pu’erh.

Instead of young Sheng Pu’erh, it’s time for old tea; instead of opening another dialogue page in mind, I chose the Sheng Pu’erh from ZhangLang made by Bu Lang tribe of 2008.

2008 Bu Lang Sheng Pu’erh

After so many years,can easily divide leaves from the cake.

It’s hard to describe that joyful feeling when smelling that mixture of refreshing fruity, betel nuts, mos and grassy notes; the only thought was “Yes, Yes, Yes”.

What I love about Sheng Pu’erh from Zhanglang made by Bu Lang tribe is when you first drink it, the taste was soft and smooth, but the mouth is quickly full with the astringent after taste and the after taste last long.

When brewing this 8 years old Sheng Pu’erh made from >100 years old tea tree with wood-fired ceramic tea ware, it’s like enjoying a dialogue that combine wisdom of five elements between two zen monks. The dialogue without speaking, simply enjoy peace and tranquillity in a moment of silence.