Chinese Yancha Video!

This is the video I am expecting the most negative feedback on, though actually I'll expect that with any Chinese/ Taiwanese tea video I do.  On youtube it seems there is a lot more people heavily denouncing other peoples brewing on Chinese/ Taiwanese tea videos, while Japanese tea videos are more about learning and enjoying.

In this video I brewed up a fairly stuffed ( not super stuffed), pot of Yancha.  I do apologize for how long it took for me to stuff that little pot, the biggest problem with small pots is small openings.  Well sit back, relax, and watch me brew up a very potent and incredibly mind opening session of tea.  ( Right after I finished this session, I near instantly solved the second half of a homework assignment that had been stumping me).

Celebrate 2012 like...

I'm celebrating 2012 like it's in the 1960's, with a tea from the Mandarin's Tea Room (their 1960's Shui Xian ) to be exact.  I love tasting these tea's, even though I can not do it often it is always a surprise. Most surprising about this tea, it seemed to have been getting better each subsequent day (finished day 3 earlier today).  During the first day I suffered a problem that occurs to me with certain strong teas, and aged/ semi aged puerh.  That problem is taste bud fatigue, when everything seems to taste the same or have next to no taste at all.  But through days two and three they lightened up and started becoming incredibly delicious.  I have already enjoyed 14 infusions, and hope to get at least 25-30 before I call it quits.



What else amazed me about this old tea, is its dry aroma reminded me more of an aged puerh than any sort of Wuyi yancha.  In fact there was next to no roast aroma, not incredibly surprising as the tea has had more than enough time to mellow out.

Now I am not sure I would repurchase this tea, while it is certainly a wonderful tea, its just one of those things that I am not sure I can justify the price for my enjoyment of it.  While I enjoy great tea, a good deal of my enjoyment in tea, is just taking the time to make tea, as a bit of a time out from the hustle and bustle of life.

2 or 3 stamps an experiment in Cupping

The Tea Gallery carries two different Shui Xian Yancha's labeled as 2 stamp and 3 stamp. Now the difference between these two is subtle, I first heard it described as a slightly different level of roasting. But I have since learned that it is more a system of grading. The 2 stamp being a slightly lower grade than the 3 stamp. I had tried these teas a few days apart and they were similar enough that I felt it would be an excellent time to view these two in a side by side tasting.

The idea is simple a somewhat standard tea cupping type setup. I happen to have two porcelain rice bowls that work wonderfully for this job pictured above. I put roughly 4 grams into each (4.1 into 1 and 4.0) into the other. First thing is it is automatically appearant between the two that the 2 stamp definitely contained more broken leaf bits, than the 3 stamp. Perhaps it was because the 3 stamp was being warmed slightly more in the sunlight that I felt the 3 stamp also had a much more pronounced aroma.

These two were definitely quite similar, the most noteworthy thing would be I felt the 2 stamp had a much more apparent roast. By that I mean the 2 stamp tasted more like charcoal and smoke, than the 3 stamp. But both stood up to this test quite wonderfully and I honestly would love to get more of either or both.

Hou De 2009 Spring Zhen-Yen Handcrafted Da Hong Pao

This tea is a real treat as its not often you can order Wuyi claiming to be from the Scenic Area of Wuyi-shan and believe it. It says the cultivar is Bei Dou #1 which according to Toki over at the Mandarins Tea Room is a very old cultivar.

This has the best dry leaf smell of any Wuyi I have smelled in quite some time. Raisins, cinnamon and prunes assault my nose in the nicest way possible.

The color is rather amazing, its a weird mix of orange, and brown and red, making it not quite the color of a moderately aged puerh, but it is so incredibly dark compared to the Wuyi's I have been having lately.

The aroma is so incredibly sweet, like all sorts of roasted vegetable goodness, (think Cauliflower, parsnip, and the likes roasted in the oven perfectly). I had been forgeting why I liked Wuyi so much in the past, and with this I am remembering quite vividly and fondly as to what a good Yancha can be like. Its got a good sweetness with lots of baking spices and hints of baked apples, and all sorts of wonderful fall goodness.

The wind rushes past,

While countless leaves colors turn.

Wuyi is now King.

--Adam Yusko.

Andao Wuyi Golden Tortoise

Well I have been drinking a decent amount of tea, but sadly I have had little time to write about it. One of my biggest dilemmas has been dealing with my new Yixing. For the sake of informing everyone.

The vendor told me it should be used for green TGY, and nothing roasted. Whereas when talking with Toki he says at this stage of its use, there are no rules. Either way it is a wonderful pot, and after drinking a lot of Wuyi and TGY (yes out of the same pot). I settled down to the fact that the more this pot got used, the better the Wuyi seemed to taste.

So consider this a bit of a test, I am going to make the Wuyi Golden tortoise in my new yixing and see how it behaves today.

Looking at the color of the first brew, it brings up a question in my mind, are there any Yancha oolongs that have great clarity on the first infusion, or is it something about the processing that the first infusion tends to be a bit murky. I will have to run through pictures. Clarity is something I have started to really look for in a tea. Its a little thing, doesn't mean much taste wise, but lits just nice to not have a cup that looks murky. Which is probably why I've backed off the deeper steamed Sencha's.

I apologize my nose seems to be broken. As I know from previous times brewing this tea that it does have an aroma though I'm hard pressed to find much of one today. What I do get is a slight hint of buttered pastries, with hints of cinnamon, and possibly some fruits. I really can not get that more specific as like I said my nose is not working today.

The taste though, is quite nice, perhaps a bit strong, but the roast is evident, and the mouth feel is great. The taste is a bit "creme bruele" which has to be the first time I have pulled that out as a descriptor.


On the third infusion my nose started to work a bit more, it had a nice peppery aroma with hints of many other spices. The flavor though seems to have started to fade into a smooth but incredibly drinkable concoction. The only hit of astringency comes though in the finish.

This tea has its flaws, but perhaps I have a bit more of an acceptance for Wuyi Yancha flaws than most other tea's. Or perhaps its that I need to as I tend to drink an excessive amount of Yancha that I could not afford amazing stuff all the time.

Which reminds me of a post I was thinking of putting out about Price points in Tea and Teaware, and if I feel they are worth it. Though in short I feel the higher the price per gram of tea, the better it is "likely" to be. The likely qualifier is much needed, as I am sure there are always those people selling tea at inflated prices which does not command such a high price.

Andao Tea Wuyi White Rooster Crest

Another Wuyi Tea from Andao Tea, I wish I could give some facts about this Cultivar but its Chinese name is Bai Ji Guan, and it is one of the Si Da Ming Cong. Besides that I know little, and I have considered learning Chinese to do some further research but that seems to be pretty far on the back burner.

Its color brews up a deep almost coffee like color, it's aroma is chocolate like with a hint of a citrus fruit (ever so slight). Its taste is like a really good coffee, and slightly biting in a bitter sense but still nice. This reminds me of a really high Cocao content dark chocolate.

The second infusion lightens up a bit, the second infusion smells fruity and is somewhat lacking in taste, perhaps I shouldn't have gone with a shorter infusion.

The third infusion brews up an ruby red with an amber hue to it. I am actually rather amazed at how fresh this tea is starting to smell after the first infusion was so chocolaty. With the longer infusion the mouthfeel I love about Yancha is back, and so is the lengthy dry finish.



The sips have passed,
how many times through my lips?
Tasting just began.
--Adam Yusko

Kept 6 months Everyday Shui Xian

A hair over 6 month ago I reviewed this tea the Everyday Shui Xian from Jing tea Shop. And while I said I would not touch it for 4-5 years, I think a 6 months check up is needed to see how it is doing, to see if I am possibly on the right track.

While the dry leaf aroma does not smell nearly as potent, the rise smells a bit on the acrid side. And perhaps my storage method did not do enough to keep moisture out, as it is almost a bit sour smelling. But actually it is quite an interesting aroma, and once you get past the harsh shock of it, its got quite a bit of promise.


While this is far from the best wuyi I have ever had, it is quite an improvement over what was there 6 months ago. A fruit and chocolate profile emerged from the high roast that was there. It actually tastes like a fruit based dessert and coffee all rolled into one tea.

It was certainly interesting, and I feel the tea is much improved. If it will continue to improve is anyones guess.

Andao Tea Wuyi Big Red Robe.

Some of you may know that I did review this tea last August. As I state in the post the tea then was not my favorite, but I did eventually figure out how to brew it, and thankfully I still have not forgotten. This is a brand new bag, but as Andao does not label some teas with production years it is rather hard to know, if what I had in August was the same year or production run as this tea.

Wuyi in my mind is best brewed with a completely attentive mind. Brew this tea with an attentive mind and it will be good to you, great mouth feel, great aroma, only the flavor is slightly lacking. It is rather plain and not that strong. But everything else was great.

A reunion of sorts,
A reflection off a teapot,
Life comes forth.
--Adam Yusko

Jing Tea Shops Premium Shui Jin Gui

This is the last pot of wuyi I'm having from my order of Jing Tea shops samples placed a few months ago. I'll probably post pictures at a late date but upon reading on tea tools by a certain Mandarin I finally remembered to grab a large chinese brush I was given a few Christmas's ago. It is now my Tea brush, and I'll now use it on my yixing.

The color of the brew as pictured is quite dark. But yes it exhibits everything I love about wuyi, the slight bitting bitterness, the warming feeling and the characteristic sweetness that comes from a heavier or higher temp roast.

While the second infusion brought on the velvety mouth feel that I've only really ever had from a wuyi, but the flavor is some sort of roasted root vegetable can not quite pin which one, with lots of fall spices.

I know I say fall spices a lot especially when refering to Wuyi teas, so to be clear fall spices include things like nutmeg, cardamom, cinnamon, ginger, pepper... basically things that go into spice cookies and give warm savory flavors.

The brew is a color that comes with a lengthy roasting
While the taste is classic, and awakens the inner soul.
Such a wonder tea brings, especially from Wuyi-shan.
- Adam Yusko

Jing Tea Shop Qi Lan

I must say I have one more wuyi to try from Jing tea shop, and so far I have been thrilled, I hope this one does not disappoint. But I'm already guessing it will not as the dry leaf aroma is very sweet like caramel with almost a woodsy hint to it also.


The unfurled leaf is the same huge leaf from The Tea Gallery's Hundred year tree. I pressed it in a book and now I have this little memento.

I should note that I'm boiling the water in my Lins Kettle which should probably be assumed for Aged Teas and Oolongs from now on. Possibly greens also. But I did not like what it did to young sheng one bit, it took away just about all life from it.

I know much has been said about harmony but in my wuyi experience, which on the scale of things is somewhat relative, I have a hard time finding Yancha's that are more balanced. I brewed this strong becaue I wanted strength, but at the same time its pleasantly sweet, but just biting enough to not be cast aside.

In later infusions the sweetness and bite merge together into a mollasses like taste, and with its color and way it sticks to your mouth I'd almost think I was drinking mollasses.

Chinese Kung Fu Tea Arts 2009 Da Hong Pao

This is a small store I stumbled upon, and despite my hesitation on some of their older Yancha's possibly from the same source who I believe stored them in the same room they smoked. I was actually talking with him the other day regarding his business. He runs a store through ebay, and if you are in the market for a hand painted Gaiwan he is supposedly going to start carrying them in a partnership with another seller.

But while my conversation with him did not stray far from tea, he seemed very helpful to answer any questions I had about his products, but like any vendor he's trying to make a living so everything must be taken with a grain of salt.

Onto this tea... This tea already shows great promise as its lacking the cigarette smoke aroma and coming off rather sweet and fruity smelling.

The tea itself is very candy and floral smelling, while it tastes like a mixture of brown sugar and butter.


And I am completely sure my new Lins Ceramic Kettle is altering the water I even did a bit of a side by side taste test. And I am really enjoying this oolong, but I do not know if it is the oolong or the altered water, but I'm getting next to no astringency out of this, a bit of a sharpness but no bitter and drying astringency. This second infusion was rather creamy and cooked root vegetables.

All in all I like this tea, but there is little anything spectacular about it other than its sweetness. It is a standard wuyi not quite as complex as others, but perfect if you want to drink a nice smooth and gentle tea, with some flavor.

New teapot and 2001 DHP

Sometimes though a puzzle comes a great idea which turns out to be not only correct but surpasses even your initial hopes. I got this pot somewhat on a whim, as I liked its shape and I was sure I could find something that would work in it. Well when it arrived I was quite shocked at its size, 60 ml never looked quite so small before. But alas I was determined to figure something out.

So Aged oolongs tend to run on the smaller size as they are either rolled or somewhat decomposed slightly. The other possible idea I had for this pot was aged puerh but upon seeing it the idea off trying to cram even a large wuyi leaf let alone a large puerh leaf into this seemed laughable.

So while I admit I did not put this pot through rigourous tests I feel sastified in the Aged oolong approach or at least aged Wuyi Yancha. As I took my 60 ml gaiwan and brewed up an infusion, and poured half into this pot and half into my current wuyi pot. Now I love my wuyi pot and its shape just screams long twisted leaves.


But this tea I tried once before and it had a strong charred flavor, almost ash like like it was stored in a chain-smokers room. But perhaps the opening up of the many tiny little packets to let it acclimate to the surroundings helped also. I left one packet unopened to run a test at a later date seeing if the acclimation makes much of a difference.

But the new pot seemed to liven up the tea, there was still the heavy base note, but it covered the base note slightly and emphasized lighter flavors that were bogged down in my wuyi pot.

So as for this tea, It is from an ebay store "Chinese Kung Fu Tea Art Store." This tea is not my favorite but I think its somewhat of an acquired taste. Its somewhat fruity, in terms of fall fruits, but a very strong charcoal note, that sort of crys out for attention, and is hard to ignore.

But the good news is it lost the sensation of being around a chain smoker after less infusions now. (Still persistent in the first 1-3).



A teapot has a personality not unlike you and me
It learns, develops and grows to limitless possibilities,
A new life is devoted to tea, but not without its trials.

--AdamMY

Jing Tea Shop Traditional Shui Xian

I am not sure which teas I have come to think of fall more when enjoying Puerh or Yancha (Rock Tea, wuyi mountain oolongs).

But this tea I seems to give a good representation of what a Shui Xian should be like when young. Sweet root vegetables with a decent bit of roasting. Something about this reminds of of Sweet Potatoes/ Yams.

I'm going to make this a short post, buy saying when brewed gong fu everything that happened in the head to head, a few posts back, holds except stronger and more pronounced. But a rather enjoyable tea.


Enticing aromas from a simple little tea cup.
How I would desire you to be forever steaming
with seasons progression is reflected in your spirit
--Adam Yusko

2007 Wuyi-star Da Hong Pao Brick

I picked these up to age, hopefully close to the great success of the1997 Shui Xian brick. I should note that from the vendor I picked these up from I have not been entirely happy. If it weren't for the tea of his I tried last night and this tea being nearly air tightly packed in what looks like some sort of factory packageing, I'd almost believe that they had been stored in a place where many people smoked. Otherwise I have to just guess that the roasting was done to a such an extreme on these such that a 2 year wait on this, and more than that on the other tea from him, that for the first couple of infusions the predominate flavor is ash.

This is servering as a note for further aging. The brick is very very hard to break apart, harder than the '97 SX brick. and The cake is thicker even in the thin parts which makes it hard to break off a stick, so you sort of need to chip it from the brick.

But I think this tea has promise, and hopefully the really heavy roast deminishes. It has a rather spicy aroma to it otherwise, with hints of chocolate and malt.

I'm surprized at the durability of this tea in the later infusions already, and while the initial infusions might be very strong, the later ones are of good quality.

I look forward to tasting this again in a year.

Head to Head two Jing Shui Xian offerings

Two bowls of Tea Soup,
Today I'm extra thirsty,
Worthy opponents.

I started out with 5 grams of each tea, and simply added water to the bowl, then ladled out cupfuls and tasted periodically.

Traditional Shui Xian

Slightly smaller and more chopped leaf

its brew is slightly more red in color.

Its aroma is of primarily root vegetables with citrus coming into the mix later, overall the aroma is heartier, but later on it turned almost sour.

The taste is more robust, with citrus and clove, and packs a little bit of a bite.


Lao Cong Shui Xian

Leaves are full and long.

Color is more amber.

Aroma: Starts off sweet with bits of citrus, but mainly fruits. Then just fades into general candy like aromas.

Taste is more cinnamon and nutmeg

At one point in the finish this had a slightly awkward note in the finish.

Overall
These both are very sound teas, and which I would probably grab depends on my mood. Both offer rather tasty broths, and taste somewhat similar, but the differences speak for themselves.

Jing Tea Shop Wuyi Fo Shou

Still working through a rather large order I placed from Jing Tea Shop. So far with one exception I have been thrilled with their offerings.

I have had a Fo Shou before but that was done in a Tie Kuan Yin like fashion. This tea somehow still offeres hints of a green oolong, though in my opinion roasting has improved it. I could smell this tea all day, in its spicy and flowery goodness.

But the taste leaves something to be desired. It is buttery, and almost breadlike, like a good rye. But there is also a slightly sour note, which some people like, but I just don't see how it fits in in this tea.


I enjoyed this tea, but did not think it was on par with the other Wuyi teas from Jing tea shop I have had so far. The taste faded quite quickly both the good and the bad parts.... But the Aroma persevered and was enjoyable throughout.


As you may have noticed I have been drinking a fair few Wuyi Yancha's recently, and I hope you are enjoying it as you can expect many more. There are few tea's I find more enjoyable then Yancha.

Jing Tea Shop Lao Cong Shui Xian

Perhaps it is some trick of the light but this brews a shade of ruby I don't see often in tea, like the reddish orange occurring in a fire.

While this tea sends waves of citrus rind and cloves across my taste buds, I can not help but admiring its complexity, while nothing coming out in total shock and awe. I'm also thrilled at how it clings to your mouth and its finish is long and soothing.

In later infusions it gives up the citrus and replaces it with a butter and cinnamon, still a very nice combo.

This was a nice pick up from the Everyday SX, which when sending a sample out to someone else, also noticed a very strong "acidic flavor."

Jing Tea Shop Rou Gui

The leaves appearance match that of any typical Wuyi though they do seem to be a bit larger than I typically see, though no where near as large as the One-hundred year tree. The aroma of the rinse is warm and welcome on a day that would fit right in much further into fall. Yet the aroma reminds me of birch wood, with a distinctly fall aroma, but not in the same sense as puerh.

The color of this is lighter than I was expecting and unless my eyes deceive me slightly cloudy. But the aroma is of baked goods in the fall, and an old childhood favorite of mine cinnamon and sugar toast. But there is something distinctly apple like.

Cinnamon and apples it is indeed, the taste is there, plentiful cinnamon, and a tart apple.

The second infusion is slightly darker, and has a much rounder and fuller aroma, but same basic aromas.

This tea now makes me wish I had more, as it was truly a magical experience today. Easing stress, and edging me into a state of non-caring. Not in a apathetic sense, but as in a state of relaxation and not being agitated about what I have yet to do, this weekend.

Jing Tea Shop Everyday Shui Xian

Just on opening the bag, my stomach started to hurt, it knows I will need food to accomplish a full session of this tea. The dry leaves look as dark as they smell, and the smell reminds me of a wood charcoal.


It has the characteristic smell that the high fire, traditional roast, classic roast teas have, yet probably the reason this one is in the every day category, it lacks depth, and smells rather acidic. But the white mist is forming over the tea in the cup, which is something I've associated with making a good cup. Though I do want to say the smell reminds me of Cherries Jubilee.

This tea actually really concerns me, Its smell is the best part, and that is not even that great. The finish is ashy and acidic, while the taste is bitter like bad dark chocolate.

On a good note, this tea is incredibly hard to make worse... as on the second steep I got sidetracked in thought, and found myself with an extra long steep. Though I think cooler water might have been a bit of the saving grace on that.


So I have a tiny porcelain jar which I got on ebay. I like it as decoration, but I'm using it as a tea aging testing ground. I put 60-70 grams of tea into it, as much as it holds, and I will visit it in the future to see if aging might help this tea. Seeing as the amount of tea I put in there I figure it would probably be best not to touch it for 4-5 years.

In short this tea did not impress, and in fact I think its a tea that even when brewed by experts will fail to impress.

So What good can come out of this tea? This tea at its price will be great for getting your brewing skills in order, though as its rather lenient it will also serve as a tasting exercise trying to dial this tea in to where it tastes best and get that experience consistently. Or if you are willing to try an aging experiment, and don't want to take the chance with small quantities, you can buy a large amount of this for a lot less cash than a more premium tea. Secretly I think this tea will come alive after many years. I can not explain why other than I think the acidic and char will diminish, and the aging will round out the flavor more.

Jing Tea Shop Da Hong Pao

I think I secretly judge a vendor by how much I like their Da Hong Pao, as it is a tea almost synonymous with Yancha. Even as most vendors have a Da Hong Pao, and possibly not the other Si Da Ming Cong (4 famous tea bushes of Wuyi). So I think in taking a close look at the Da Hong Pao a vendor offers, I think I can get an impression of the vendors tastes when it comes to Yancha.

I don't know if its been the lack of tea I have had in the past few days, but the aroma of this is amazingly welcome and familiar, but I must say it has its own certain characteristics that set it apart from others. I get marachino cherries, with roses, but a hint of caramelized sugars, and believe it or not, I think there is the smell of roasted carrots believe it or not. I do not think I could have made this any more smooth, perhaps a slightly longer steep next time, but it has a presence on in the mouth that coats but nothing stands out screaming its presence. There is the hint of a nutty and buttery notes, but it all blends into a creamy texture. The finish though is cooling like menthol and leaves me salivating for more.

The most amazing thing about this, is its color is like an ultra clear honey, or a translucent piece of amber. Quite visually pleasing.

I should note as I've been starting to take into account how the weather factors into the taste of the tea, it is a mild day with a Steel sky in the home of Bethlehem Steel.

This tea puzzles me, it has an amazing aroma, but I feel its lacking on the palate and finish, even with a relatively stuffed pot, a little over half full after shaking to settle the leaves. But even though there is a lack of flavor in the finish the impression and feeling it leaves is quite welcome.