Belgium Chinese Tea Centre

Only Pure & Authentic Quality Tea

Launching Lemon Yellow Tea

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On 30/09/2016

In Yellow Tea

There are lots of different famous green tea, but there are only few in Yellow Tea.  The braised yellowing process is the most unique techniques to diminish the bitterness and green note in green tea.  For those who would like to drink green tea but have problem with sensitive stomach, white and yellow tea are interesting alternatives.

YueYang tea farmYue Yang is an ancient city in Hunan that was built in 505 C.E. Besides the most well-known yellow tea, JunShan Yin Zhen,  there are also many fine quality of yellow tea in the region of Dong Ting Hu, so how to increase the market recognition, particular to attract the population, domestic and international, young and old who tend to choose tea based on flora and/or fruity aroma with sweet taste, is one of important mission for tea research institute in Hunan.

After almost two years research, finally the Lemon Yellow Tea is officially launched in 2016.

  • Lemon Yellow Tea use the 1 bud with two leaves as base
  • In the production, it assimilates the unique processes in White Tea (solar withering), Black Tea (almost heavy fermentation) and traditional Yellow Tea (Braised yellowing process).
  • Take advantage of super characters of tea leaves to absorb the natural fruity notes from pineapple, tangerine, lemon and lichee.
  • Syncrhonized flavour and taste from multiple infusions.
  • The natural scented process was so well managed that allowed the flavor and taste last in multiple infusions.

    The color is very dark due to heavy fermentation

    The color is very dark due to heavy fermentation

Rich and thick amber colorBrewing suggestions:

  • 3g : 150ml
  • Water temperature: 95 Celsius
  • Multiple infusions: 1 min – 45 sec – 1 min (gradually increase the infusion time according to your taste preference)
  • Matching tea ware: Porcelain gaiwan

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1999 Raw Puerh (7542) from Menghai Tea Factory

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On 30/09/2016

In Pu-Erh

Appropriate storage methods and conditions are extremely important for tea, especially for raw Puerh (Sheng Pu 生普).

1999 7542 Sheng Pu from Menghai Tea Factory

 
Why raw Puerh (Sheng Pu) is so attractive to many tea lovers? Well, the answer is quite straight forwards and simple:
  • it has charming refreshing mixture of grassy, woody, flora, nuts and/or fruity flavour and it tastes sweet !
  • Indeed the woody note would become more intense and the color of tea liquor is getting more richer with the aging but still it would be very charming on the tip of tongue and easy & pleasant to swallow into throat.
  • Each Sheng Pu spears out amazing transformation story during the natural post-fermentation aging process.  It is a drinkable antique, the older the better.
 
This is an old Puerh (7542 raw Puerh of 1999 according to the wrapping paper), unfortunately it apparently has been stored in a wet and humid fermentation conditions that it confused me with the flavour and taste from ripe Puerh.   It was my first time tasted the wet-storaged raw Puerh; it certainly gave me a chance to re-assert the dry-post-fermentation approach for my own Puerh collections.
For this questionable Raw Puerh (Sheng Pu), I would suggest the following:
  • wash it twice instead of once
  • Shorten the infusion time from the first few infusions
  • Drink it at the suitable temperature, i.e.. 45-60 Celsius
  • Store it with the original paper in a air-flow environment, hopefully the time in dried storage manner can further evaporate the notions of strong earthy and rotten wood flavor and spicy taste.
7542 is a very famous blending receipt from Menghai Tea Factory.  After checking with some Puerh experts in China and Taiwan, I understand the well aged Raw Puerh can be very expensive and often are more than what I can afford.  Therefore, personally I like the idea of taking my own responsibility for the storage based on what I can afford and getting old together with my tea, instead of shopping the high priced already ‘aged’ tea.
For those who have problem with stomach should avoid drinking the freshly made Sheng Pu, too much and/or too strong. Remember, tea is only healthy if you were willing to listen to your own body.
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Tea Evaluation with Magaret

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On 30/09/2016

In Others

A good tea friend, Magaret, who lived in Taiwan for years and have great passion for Taiwanese tea came for visit the other day. The best to help tea lovers to advance their learning is comparing the flavor and taste by actual tasting.

I don’t mind to the share the knowledge for free as long as the person who appreciates and can make good use of it correctly.

That day Magaret brought some teas that she received or bought from Taiwan:

UNKNOWN BOP BLACK TEA that packed in a tin jar with the mark of Lishan cha.

  • Lishan is one beautiful mountain region where is known for high mountain (the highest peak is on 1945 mt.) agricultural products, including tea, of course.  But when we opened the jar, we discovered black tea which was unlikely Taiwaese black tea.  So the first we learnt was not to judge the tea in the package, before you actually have a chance to see it, touch it, smell it and drink it.
  • The taste was not too bad considering it is the BOP quality grade, but definitely it’s not Lishan Oolong as it was printed on the jar.
  • Authentic and Being correct are not just important in the journey of learning tea, the same philosophy can also apply to the relationships among people.

p_20160919_171506During her visit to Taiwan, she received a small bag surprised 3g black  tea  as a gift sample

  • based the rough picking quality (there is very possible reason is those dried leaves were damage during the traveling)
  • It’s dark color in twist shape.
  • Under the situation that there was no any information about where it’s actually from Taiwan and tea tree cultiva; we could only try to select the twist big leaves tea.  Therefore I chose the 2011 Liu Gui Wild tea oolong to check the difference. We meant to check the quality of tea picking.
  • After the tasting, apparently the 3g sample that she received is black tea but the Liu Gui wild tea is oolong and the picking quality is better than the same that she received.p_20160919_182349

Margaret also brought a bag of Alishan oolong who she has concern about the quality and potential pesticide problems:

  • Indeed the flavour and taste of that Alishan Oolong are not the top selection.
  • The astringent and hard taste and the flat taste definitely arequestionable.
  • When comparing it with the Alishan Oolong that I have in the centre, then it’s very clear to distinguish the  differences based on the color of leaves, flavour and taste.
  • The yellowish green color from the tea bottom which is not same as the normal fatty and juicy olive green color from authentic Alishan Oolong

At end we closed the fine day with good quality black tea from Bei Pu, XinZhu. Thanks Margaret who gave me this wonderful tea as gift.

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Honey Tie Guan Yin

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On 30/09/2016

In Oolong

After the Chinese Moon Festival, it’s time for the picking of Autumn Tie Guan Yin. %e6%bf%83%e9%a6%99%e5%9e%8b

Among six tea types, Oolong is the one requires the most sophisticated and complex processing procedures and experience.  If we said how the withering process has been managed set the right starting tone for the beautiful tea melody, then the traditional fermentation and post-roasting process definitely are the key for a perfect dropping note.  Many people like the flora and refreshing green notes from the Spring pluck, but there are more experienced tea lovers prefer the deep and yet smoothness flavor and taste from the Autumn/Winter pluck.

The traditional heavy fermented and roasted Oolong, such as Tie Guan Yin, actually is very suitable for the aging storage.  Here is a perfect idea to make a “Honey Tie Guan Yin” self to prepare the coming winter season:

Tea: > 5 years aged traditional Tie Guan Yin, can also try with the traditional fermented & roasted Dong Ding Oolong

Honey: suggest to use wild honey

Method:

https://www.youtube.com/watch?v=Vf0wUB5sCSk

  1. First to warm up the wok
  2. Gently stir fry tea leaves and then mix the honey into tea
  3. Keep the gentle stirring process till you see the color of honey is changed to a rich amber tea color
  4. 1.5kg tea leaves can produce +/- 0.7kg tea honey
  5. Keep it in a jar and store it for a year, that allow the flavor and taste of honey and tea fully blended in.

Is it happy people create fine tea or is it because the fine tea bring the happiness to people? That is not the question to ask.  Simply with a joyful mind and heartedly gratitude to the amazing natural wonders from the Nature and those hard working people, the change of mind and thought will accelerate the flavor and taste of tea into another level that enrich your life through a cup of pure and fine tea.

Origin: Fujian, China / Type: Tie Guan Yin / 100% pure & nature quality / 2.5g:150ml / 95-99°C / multiple infusions >6-8

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Choose Right, Choose Wise

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On 29/09/2016

In Others

Pvcm_s_kf_m160_160x106reparing a cup of tea is very easy, you only need tea, water and tea ware. Once you want to learn more, then will realize there are much more deeper and richer details for you to path the way to open the door for the life-time journey of tea.
You probably think you know a lot of tea already because you have already tasted many teas, but guess what? There are always more you haven’t tasted yet.
People like to talk about health, many even are spending a lot of money on clothes, cosmetic, health supplements, fitness club and/or wellness centre to lose weight or for relaxation, but what kind of actions they really are willing to take? It’s a matter of what and how they make choices in life.
Good quality tea seems expensive when you pay the bill, but do you know all you need is about 3g – 5g for one day, the cost of each cup of nature healthy drink is even less than Coca Cola or soft drink? When you can pay attention to sustain a well balance life style, you can reduce the medical cost?
Which tea can help me to reduce stress?
There is no tea can relax you, only when you are able to take time for yourself to enjoy a moment of calm and peace, can.
Which tea is the best choice of diet tea?
Tea has many health benefits, but it is not medicine. Want to lose weight, start from paying attention to life style is better than considering tea as the only solution, and pay attention to the change of conditions and energy.
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2013 Yin Kong Que

By

On 29/09/2016

In Pu-Erh

yin-kong-que

Kong Que in English is Peacock.  Yin Kong Que is a raw Puerh made from solar dired big leaf tea trees from Yin Kong Que mountain region which is one of famous tea mountain.

The minorities who live in that region adore peacock for her elegant and beauty, that’s why they name the mountain as Kong Que Shan  where is known as “the Home of Peacock” in Xishuangbanna, Yunnan.

The average age of tea tree: 100-300 years, situated on +/- 1600mt. Area.

The tea cake was compressed in 2013 and has been stored in air-flow dried warehouse.

The color of this tea cake has interesting colors like peacock opens her tail screen.  The tea has very interesting mellow smoke with the mixture of green and woody notes; it taste sweet, the mild astringent flavor and taste demonstrate its strength on your lips and teeth.

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Tea Sommelier Certification Program

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On 28/09/2016

In About Us

Tea Sommelier is not just a certificate to certify your achievement but serve as a passport to begin your life-time journey.23m_5322

Belgium Chinese Tea Arts Centre is an unique centre in Antwerp, we offer various modules for tea sommelier development:

  1. Basic Tea Sommelier Certification
    • Introduction to tea
    • Yin-Yang wisdom and ethic in tea
    • The journey of tea from East to West
    • Basic tea types
    • Develop tea sensory
    • Tea selection, preparation and consumption to health
    • From leaves to cup
    • Tea cupping and pairing
    • The tea business today
  2. Chinese Tea Arts instructor Certification
    • History and philosophy in tea
    • Different way of preparing tea at home
    • Traditional cooking tea
    • Traditional tea ceremony in Tang & Soong Dynasty
    • Chinese Gongfu Tea Ceremony
    • Chinese Tea Ceremony in 3 phases and 18 steps
  3. Wu-Wo Tea Club
    • Tea Meditation
    • Wu-Wo Tea Gathering

For more information, please contact Mei Lan Hsiao

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