I will definitely keep that in mind, when I manage to get some.  Yes, the brown black definitely comes from roast, but even the rather lightly roasted Yancha I have had, are never that vibrant in color, and would still be a quite subdued green (not bright like very green TGY).

It actually was not until recently (past few months), when through a discussion on teachat from a couple of members on this Forum ( I believe Will and Brandon), that I heard a rumor that more Traditional Bai Ji Guan should be orange in color instead of the traditional brownish black of most Wuyi Yancha.  The orange color seems to be closer to the color found in Hong Cha consisting of mostly buds or very young leaves.  As such I have the following questions:

What online vendors carry this style?  ( In a quick google Teasprings was one of the first to show up and it is actually an orange color)

If you happen to get a Bai Ji Guan of this style would you brew it differently than other Wuyi Yancha?

Rather cool looking.  How much liquid (volume) can it comfortably hold?  The problem I always run into is the reservoirs always get filled too quickly and I have do to an awkward walk to a sink to empty it.


(1 replies, posted in Matcha / 抹茶)

Just thought I would create a post where we can discuss Ippoodo's matcha's I have tried a handful of their grades, and think they are all quite nice in general.  A goal for 2011 is to try and taste each of their seasonal matcha's.  That being said, thoughts and discussion on Ippodo's matcha.

One major question to start off the discussion is: Has anyone ever done a side by side comparison of two matcha's of the same grade one in the 40 gram container while the other in the 20 gram container, and were they very similar possibly even identical?   This stems from the following Teachat topic  http://www.teachat.com/viewtopic.php?f=6&t=15035 .

That being said I have tried to make Koicha with a few Ippodo matchas and even some of the mid grade ones held up to it quite well, which is interesting as Ippodo seems to offer matcha at the best prices with the additional claim that it can be used for either koicha or usacha.


(13 replies, posted in Chinese Teaware / 中国茶器)

Reviving a old thread, because I felt it would fit in here instead of in a new post.

So after quite a bit of use, my Lins kettle is really developing a build up on the inside of the kettle, and I am not sure how I should proceed.  For those of you more experienced, do you descale the kettle, and if yes using what?  Or are these kettles supposed to be considered more along the lines of Tetsubins in the sense that the build up is good for them?

This is my first post in a while, and its something that has been bugging me for awhile, where I used to absolutely love Wuyi yancha, but since I moved to Michigan it has never tasted right.  Since the same teas taste decent when brewed at my Parents house, I am starting to think there is something funky going on with the water.

So here is what I am doing:

I have a Brita filter fridge tank, which gets refilled every 2-4 days, and is kept in the fridge.  I then proceed to boil the water in my Lin's kettle, and brew has I always would.

I am thinking of acquiring Bamboo Charcoal and putting a piece or two in the Brita tank. Besides that I am a bit at a loss of what I could do to possible fix the situation.


(2 replies, posted in Other Japanese Teas)

There could be a few things going on here.  One is you may be prone to liking stronger flavors, in which case Bancha might be better suited to your tastes.  Another might be that The processing Bancha undergoes can be different than Sencha and you may like the flavors from the processing.

I got it from formerly Kung Fu Tea Arts, which is now going by the new name Chinese Cha Dao.  Though sadly I think he only had one, or I bought the last one.

Got a new yixing today, and only reaffirmed how much I want to learn Chinese, as it came with what I think is a Cert of Authenticity book/catalog of the artists works.  I assume it is directly tied to the artists as at least tree of the chops on my pot match up with the chops showin in the back of the book.

It is supposedly Zhu ni clay, but I think we all know how a lot of things claim to be zhu ni clay.




Got a Few more Hagi yaki





I am hoping someone here may know more than the inner workings of China's Puerh Tea Industry than the little that I do.

But with several places especially those available to westerners coming out with their own custom pressings, i've come to certain conclusions, and I am wondering if people think they are likely true, or if my conclusions are just wishful thinking and guesses.

Mainly, Its my belief that with these custom pressings you are more likely to get material from the actual area that is advertized with the selling of the cake.  Maybe not necessarily high mountain, old tree or anything (even if advertised that way) but the area is probably more accurate then you get with these big company productions.  That is my first hopeful belief.

Secondly,  I feel that while these teas are probably more than likely from the specified area they may not be the best examples of that area, or the top quality* leaf from that area, but as they are usually hand selected and not done in giant factory sized orders, the leaf quality is not horrible either.

* It is my belief that the top quality leaf typically gets bought up by Chinese officials, or Wealthy Chinese Tea house owners who do their own custom pressings.

I would be interested in hearing peoples thoughts on this.

I'm reallly enjoying collecting Hagi Yaki, so here is my collection so far.

Two like this:

And Each of These:



This post is stemming out of a discussion I am having with Eric "Oldmanteapot"  right now.

We started with discussing the standards of quality of newer cakes, in terms of aging potential, or even their tastes now.  Some dates were thrown around all relating to the puerh bubble, as determining more reliable quality, on average decent quality, and then quite questionably quality after a certain year.   What years do you think should be thrown around for separation between these categories?

Then the question arose involving the fact that there are massive amounts of cakes labeled as coming from certain regions.  The question is Do you really think the massive amount of cakes labled as Banzhang, or Yiwu, or the other prized regions are really from those regions/mountains?

I'd like to hear everyones opinions on this, as I find its an interesting discussion.


(13 replies, posted in Chinese Teaware / 中国茶器)

I have the impression that mine is one that will work with an induction pad as well.  First as the little bit of English on the little paper inside the kettle talked about it being able to be used with an electromagnetic plate which I figure is an induction pad.  Secondly as I don't see a reason to put a special ring of white paint on the bottom if its meant for open flame or a non induction surface.

I recently acquired one of these kettles, and its supposed to be safe to use on electric hot plates.  But I am cautious with what I know of ceramics and rapid heat changes.

Do any of you know of any dangers for using it on the highest temperature setting, or should it be considered safe to use it on the High?

I knew there were yellow marked cakes that are not "recreations" of say the famous yellow mark... but at the same time I think I found a few claiming to be remakes of the famous yellow mark, that had a recipe number attached.

Part of why I ask is I ordered a sample from Hou De labled "Chun Cha Huan-Yin " that has a recipe number attached (7432).  Though I don't know the fact that it says yellow mark means it is a recreation of the yellow mark, I just guessed as much.

But I have heard in research about "yellow marks" that are a mix of shu and sheng.

But mid 70's makes sense as I never recall seeing a recipe number that started with a 6.

I'm curious, as to  far back the puerh cake recipe system extends.  Such as what years are associated with the first recipes?

This leads into the question of whether there are actual recipe numbers for the Red Mark, Yellow Mark, Blue Mark, etc...

Or are they considered their own unique entity, and there are usually just imitation cakes of those famous ones in history?

I'm asking as I have seen remakes of those cakes occasionally with a recipe number and occasionally without, yet I believe I've found different recipe numbers for the remake of the same "mark".

Today I'm having another 1980's Tea from Nada.

This is the 1980's Daye Loose leaf.

First thing I'd like to note is, that with the size of these leaves, if you like your tea brewed somewhat strong you need to pack the pot or gaiwan full, since the leaves do not fit together very nicely and often have lots of space between them, so a pot that looks packed, would be about half full of smaller sized leaf. To give an idea after the leaves get wet, they only fill half the pot then slowly swell to 2/3rds full.

I also condone packing the pot as much as possible, as this tea is a bit on the weak side, but when made strong it has a rather pleasing taste.

It's actually been quite a while since I've had some Puerh, but I'm hoping to get back in the habit, and I'm looking forward to three samples from Hou De, of classic recipes.

I am curious what sources would one go to to learn about Wuyi Yancha?  I know puerh has a dedicated set of fans which produce volumes on the subject, I guess my question is, is there a site or set of sites geared towards Wuyi teas?  Or does anyone know of have heard of a book which would give lots of information on the topic?

I did find a 5 part series on Wuyi tea culture from CCTV they even have them on the English site.

starting with this video
http://english.cctv.com/program/e_docum … 1135.shtml

Thank you


(2 replies, posted in Oolong Tea / 乌龙茶 (青茶))

Just curious what was your source in China? And do they ship to the states?

Sounds like an amazing days worth of tea Will.

How was the Hong Yin? Did it live up to the legend?

Today I'm having the 1980's Wang Zi loose leaf Sheng from Nada.

I'm about a third through my 300 gram bag.


It brews up a dark reddish black, with hints of brown.


And makes a very spicy infusion at first.  With quite a decent amount of weight just sticking to your mouth.

It lightens up considerably in later infusions.  I've gotten pepper soup in some of the early infusions when I hit it just right, kinda surprising when it happens actually.

Brandon wrote this up on Teachat

My post on this tea

My post is on my blog, which is actually a very long post, as it was a 4 day event comparing between two different waters.

This is just speculation here, but as I was reading the article, it occurred to me that possibly rocky soil could change other things in how the tea develops.  The obvious possible more of a fight to live, but yet perhaps the rocks have a cooling effect on the area keeping the bushes at a lower temperature, or maybe the rocks reflect more light meaning the leaves absorb light from more angles.

Though that is purely speculation, surely those might have more of an effect on the taste than just some extra minerals in the leaves.

How the difference the rocky soil always was explained to me is there are many more minerals leaching into the soil from the Rocks in the soil.  So these leaves have an extraordinarily high amount of minerals soaked up into their leaves, which we then get some out in the brewing process.

And as for Yan Yun,  I'm not entirely sure I've ever heard a good description or what that is, I have heard it translates into "Rock Feel"  in other places too, perhaps it is the effect of the minerals on the palate?

I only say this cause I've had water with very high Mineral contents, this one mostly calcium, with a bit of fluoride and it actually tasted like toothpaste.  So it definitely is possible to taste minerals.

I'm just curious as to what people think makes a good Wuyi tea?  And How does the new style heading towards less and less of a roast increase or decrease your like for Wuyi Yancha's?

I personally like a decent roast on the tea, as I find the less roasted they are the more harsh they become when brewed strongly.  And While I do like some of the floral notes that can be more prominent in the less roasted ones, I feel as though when I choose to brew a wuyi, I want a strong flavor, sometimes slightly sweet like a caramelized vegetable.  I must say probably the best wuyi I have ever had was from Hou De, though I am anxious to try many other places.

Also feel free to turn this into information on Wuyi Yancha's, as I searched for quite some time today and found relatively little information.