1995 Ripped Pu-erh Cake

Yesterday received a surprising and wonderful gift from L.C. - an aged Ripped Puerh cake

L.C. bought it in Shanghai few years ago, the seller told her at that time, the Pu-erh cake is more than 10 years or may be 15 years old.  There is no date of making at the back on the rice paper package 

But at the front, there is a printing "傣曆年1359" (Dai calendar year 1359), so I asked my friend in Yunnan to check it out for me.  According to the calculation, this tea should be made in the year of 1995. 

There are few things I noticed from this Puerh cak: 

1. it apparently is a hand-pressed with stone mole Puerh cake by using the big leaves type of old tea trees from Pu-erh(Si-Mao) region. 
2. It is a ripped pu-erh but not raw pu-erh 
3. It is made from one single ingredient 
4. There is no damped flavor, it means this cake has been stored in a dried manner for post-fermentation. 
5. L.C. knows not much about tea, so she kept this cake in her kitchen where is not an ideal place to store the tea 
6. May be because of problems with the quality of raw leaves or the later storage or because of the aging of ripped pu-erh, so there is no clear flavor from the dried leaves
7. The tea color, however, is in very clear and beautiful amber color, but the tea flavor is not very clear 
8. The taste is still smooth and dried sweet, not bitter even with a longer infusion.  Has very mild woody note after taste. But it's hard to describe its character. 
9. there is no doubt the tea has great strength to allow more than 10 infusions. 

Brewing

Quantity vs. water                    1:100 

Water temperature                   90 - 95 Celsius 

1st infusion                                1 minute

2nd influsion                             I increased the infusion time to 3 minutes, and the taste is still smooth and 

                                                     dried and no bitterness 

3rd- onwards                           I switched back to 1 minute, because I rather to enjoy it in light and mild                

                                                     fashion

* Belgian chocolate is a perfect side snack to go with this aged Pu-erh. 

Belgium Chinese Tea Arts Centre

info@chinese-tea-arts.com 

A cup of tea is simple & fun

When first learning tea and tea ceremony, indeed you have to remember the name of each step.  Because by knowing the rule, knowing how to enjoy creative freedom within the framework. 

However, once you familiar with each step, then should try to put the procedure name behind. Don't let the energy of memorizing each name constrains your creative freedom. 

Making tea is such joyful and simple thing, because all you have to remember is: 

Take a moment for yourself, reach for inner peace with simple breathing. 

Water love boiling, pouring water gently, allow tea dance gaily and joyfully. 

Preparing tea requires concentration, don't show off and handle it lightly. 

Serving tea with heart, a genuine sincerity and gentle love. 

Tea is more than a tea drink. 

Holding the cup with a grateful mind

There are priceless humane value behind each leaf.

Tea brings you a moment of eternity

You can be alone but never feeling lonely. 

Mei Lan Hsiao 

Belgium Chinese Tea Arts Centre

info@chinese-tea-arts.com  

Mulberry Tea

There are many positive descriptions about Mulberry leaves in Chinese ancient medical guidebooks such as “Ben Zao Gan Mou” and “Shen-Non Ben Zao Jing”.  Not only is being used in Chinese traditional medicine, but also can make tea from it and is eatable.

Ancient documented health benefits have been further rectified in recently scientific medical research.  According to the research, Mulberry tea leaves contain  various Vitamins and minerals, including Amino Acid, Carbohydrate, plantfibre, Magnesium, Zinc, Iron, Copper; also 18 different types of Gama Aminobutyric acid, Tea Polyphenols, rough protein and fibre, dissolvable sugar.  Also it has very rich Vitamins, such as B1, B2, Vitamin C, Carotene, Chlorophyll, and Alkaloid, etc.

Mulberry trees are extremely sensitive against any pesticide, can only grow in a natural organic environment. Mulberry tea tastes very sweet and a slight astringent but without any caffeine. 

Mulberry tea has many health benefits:

1.      reduces blood pressure and cholesterol

2.      restrains the accumulation of fat

3.       restrains the development of blood clusters

4.      restrains the reproduce of bacteria in intestines

5.      restrains the generating of harmful oxidants. 

6.      has noticeable effects for diabetes mellitus

7.      relieves cough, reduce fever, eliminates fatigue, can subside swelling, purify blood,

8.      helps to remove dark pigment

9.      accelerates blood circulation that to improve skin condition that eventually result for anti-aging. 

Brewing 

             Quantity: water            1:100

             Water temperature     95 Celsius 

             Tea ware selection      Glass or porcelain tea ware 

             Infusion time                1min. (max. 3 minutes)

             Number of infusion     4-6 

• Dried leaves: The color of dried leaves is very dark as if black tea in more rough and stronger twig shapes.  It seems being heavy roasted with a rich sweetness flavor
• Tea color: In rich amber yellowish color similar as heavy fermented and roasted oolong.  The room is full of nature silk-like sweetness aroma. 
•  Taste: What you smell what you taste. The taste is sweet with a slightly astringent after taste, but it is same as tea made from Camellia sinensis because Mulberry tea does not contain Caffeine.  The after astringent taste is most likely from Alkaloid.
• It can be infused at least 4 times,at end I increased the infusion time to 3 minutes and were able to infuse it for 6 times. 
• As I mentioned above, Mulberry tea is eatable.  Afterwards can make a cold plate by mixing it with some salt, soya sauce, vinegar and  sesame oil.

We will be delighted to provide tea samples to European medical research institutes who want to study its health benefits for diabetes for further research.

Please contact us for more information:

Belgium Chinese Tea Arts Centre 

Email: info@chinese-tea-arts.com 

Tel: +32-49-50 68 99

3 steps for a simple breakfast tea

Often people asked me if I prepare my first cup or pot of tea as the way I do in the tea ceremony.  Actually preparing a pot or cup of tea is very simple and it does not take that long time.

http://www.chinese-tea-arts.com/blog/2012/08/14/a-simple-breakfast-tea/

What is my opinion on dry storage of Puerh tea?

Yesterday received a question about aged raw Pu-erh (Sheng Puerh):

A Singaporean tea friend tasted her raw Pu-erh and said the taste went flat because of the low humidity. What is your opinion on dry storage? 

Do you really need to keep raw Puerh in high humidity level? 

Answer: 

There are two ways of storage for Puerh tea.  One is applying high humidity manner which can speed up the further fermentation but there are risks for tea to develop unpleasant odor instead of transformation.  The other one is to store tea in dry humidity manner which allows Puerh tea to transform in more nature manner.  

Tea is simple but complex and every kind of tea has its unique characters.  People could have different preference about how would they like.  Personally dry storage that allow tea to transform in a natural manner is my preference.  Of course, it is very important to ensure tea is stored. in a air-flow and proper with mid-range humidity environment. 

Since I did not have a chance to see and taste that tea, so it's difficult for me to draw any conclusion about why her tea tasted flat and has developed unpleasant or harsh taste on her throat.  Puerh is a unique traditional dark black tea from Yunnan, China, which is even more complicate than Oolong tea to learn and to appreciate. 

To understand that problem, I do  believe the following basic questions should be asked: 

1. That tea was made from what kind of tea tree in Yunann? 
2. From which mountain/region in Yunnan? 
3. How it was made? 
4. Which year was that? 
5. What kind of quality classification? 
6. Is it pure Puerh made from one single raw tea or mixed teas?
7. How it was stored? 
8. How long it has been stored? 
9. How she managed the wakening process? 
10. How did she brew that tea? 
11. Last but at least, What is her personal preference and what is yours? 

I did, too, dislike Puerh the unplsant taste on my throat before 2002.  The visit to Xishuanbanna in 2002 was a critical turning point in my tea learning journey when I had a chance to taste the pure and fine quality Puerh tea. 

What is 10 years experience and learning for Puerh tea?  Indeed I have had some bad experience before 2002, but 2002 has opened my eyes for Puerh tea.  Tea is a non-stop learning journey, today still consider myself as a happy "young student" for Puerh tea.

The nature humidity changes in different seasons, therefore, regular check and control the storage humidity is necessary.

Concerning the tea selection, I apply the same criteria for Puerh tea as I have for other kind of teas: 

1. Nature environment protection, after all, we only have one planet.  

2. Prefer nature Bio, min. organic, because that is the key to ensure pure taste with authentic quality

3. Respect the local people and help them to preserve their unique and good old traditions

As to the storage, it is important to ensure the storage environment has good air-flow and it is in a proper environment where has reasonable humidity level, not too dry but definitely not too high humid as well.

Tea aging is a long and slow transformation process that need time and patience.  Each Puerh tea, either raw or ripped, has its own unique characters that we need to learn, respect and follow its natural temperament. 

Mei Lan Hsiao 

Belgium Chinese Tea Arts Centre 

Tea Review - 2012 Royal Puerh Ripped tea cake

TEA TASTING REVIEW

I used 3g in a 250ml Yixing teapot

Water temperature: 90 - 95 Celsius

Infusion time: less than 2 min

After rinsing twice, came with the 1st cup

Even though it is a pretty young tea that picked and made this year, so the flavor and taste are yet to be strengthened. 

However, it is very drinkable already.

I was amazing by its soft and smooth taste. 

Aroma is a mixture of plum and woody notes. 

Mouth feels dry but not a bit of astringent after taste

Sensed the tea has not yet released its full strength. 

So I changed my strategy; 

increased the infusion time to 4 minutes starting from the 2nd cup

2nd cup

As you can see that the tea color got a little darker than the first cup

but the taste remained soft and smooth

There was no significant up and down, the taste stayed firm but soft & smooth

3rd cup

4th cup

After 4 infusions, not much change or drop of taste. 

It has no sign for weakening yet. 

Well, I am still enjoying it.

PUERH - Puerh Cha Wan Zi 1998

New Arrival 

Puerh Cha Wan Zi

What is Cha Wan Zi? 

If you cook rice in a wok, at end you will get some crispy left-over at the bottom. 

It smells and taste good. 

Cha Wan Zi  is the "left-over" of tea in the grilling wok in the tea process. 

This particular Cha Wan Zi is made from the tea process of ripped Puerh tea. 

It does not look as pretty as fine quality tea cake or loose leaves Puerh. 

It is very well dried but easy to break into pieces. 

It looks grayish brown but without any choc or smoky flavor or taste

As matter of fact, the flavor and taste have been further softened throughout years. 

Location: Monghai, Yunnan, China 

Year of picking& processing: 1998

For more information

Belgium Chinese Tea Arts Centre 

Mei Lan Hsiao 

Email: info@chinese-tea-arts.com 

Tel: +32-494-506899

PUERH - "Bu-Lang" Puerh Mini Tea cake

New Arrival

Bu-Lang 

Puerh mini tea cake 

200g

A raw Puerh tea cake made from ancient tea trees in Bu-Lang region, Yunnan, China. 

The pure and greenish aroma will guide your mind to that wide nature where you find tea trees more than 2 floor high. 

Imaging watching tea pickers standing on top of trees picking beautiful young buds that were still covered with white hair, or young leaves. 

Even though it is still young, but you can already enjoy its refreshing green and smooth flavor and taste. 

It's picked and processed on 20 March 2012.

Made from  ancient tea trees with one single pure ingredient.

The color might get darker but the flavor and taste will become finer throughout time

For more inforamtion

Belgium Chinese Tea Arts Centre 

Mei Lan Hsiao 

Email: info@chinese-tea-arts.com 

Tel: +32-494-506899

PUERH - Moon Shine White Puerh tea cake

New Arrival

"Moon Shine" 

White Puerh Tea Cake 

357g

Young white tea buds picked from ancient tea trees in Monghai, Yunnan, China. 

It has a very romantic name: "Moon Shine".  It's made from young buds that were coated with white hair or with one young leaf; leaves. The look and flavor are fine and charming. 

The brilliant and pure quality that will  not only charm your nose and mouth but also sing to your heart.

The tea cake is made from one single pure ingredient. 

Picked and processed in May 2011. 

will get age gracefullly

Please contact us for more information

Mei Lan Hsiao

Belgium Chinese Tea Arts Centre 

Email: info@chinese-tea-arts.com 

Tel: +32-494-506899

PUERH - Royal Puerh Ripped Cake

New Arrival 

Royal Puerh Ripped Cake 

357g

Fine quality Puerh tea made from ancient tea trees. 

Royal Puerh means tea leaves are mainly from young buds. 

This unique fine quality ripped Puerh tea cake is made from one single pure ingredient.  

It's picked and processed in May 2012. 

As you can see that there are many young buds coated with golden hair. 

Even though it is still young, but it has shinny look and nice flavor.

A good tea base would allow better transformation throughout time.

Location: Monghai, Yunnan, China 

Please contact us for more information

Belgium Chinese Tea Arts Centre 

Mei Lan Hsiao 

Email: info@chinese-tea-arts.com

Tel: +32-494-506899

Life is like a cup of tea

Life and tea share a same learning philosophy:

Knowing what are yet to know and to learn 

opens the door for a new knowing journey

Bottleneck is not something horrible or problem if we could keep ourselves alert and do our best without giving up. The real issue is whether we can confront ourselves and not falling into self-complacency.  Self-complacency creates our own blindness.

Whether life is long or short, that's not something we should worry ourselves to dead.
Whether life is rich or poor, it is not entirely what you can measure by things or wealth that you can possess, but it's in your attitude to appreciate.

Tea is more than a drink but a peaceful learning process through a delicious and healthy drink. Same philosophy can be applied to everyday's life.  So what is in your cup for today?

Mei Lan Hsiao 

Belgium Chinese Tea Arts Centre 

Tea? What tea?

Good quality teas are not cheap. When shopping around, you probably will confront with a simple question: 

Why the price is so different for a tea that has the same name? 

There are truths that you should first try to understand by asking questions.

The first and the most critical question is:

Are we talking about the same quality of tea?

There are series of questions to follow.  For example -

·        For each kind of tea, there are different quality classifications, from full leaves, to broken leaves to tea dust. So what is the basic classification we talk about?   

·        Are these teas coming from the same growing country, region or area?

·        In other word, are these teas coming from the authentic growing region or being faked?

·       Even for full leaf teas, different growing environment could create differences.  How much you know about the tea that you would like to enjoy? i.e. geographic location, latitude, climate and environment?

·        When teas were picked and processed?

·        How teas were picked?  Hand-picked vs. machine-picked?

·        How teas were made? Hand-made (or semi-hand made) vs. full automatic machine-made?

·        Are you aware even for teas growing from the same region but the annual weather factors can influence the production of teas?

·        Do you know how to brew tea correctly?

·        Are you aware there are many aromatic teas sold in the market?

·        Are you limited your choice based on the aroma and flavor from the first cup of tea?   

·        Are you aware good quality tea can be infused several times?

·        Can you tell the difference between authentic natural teas perfumed/aromatic teas?

……more questions to follow

The last question on the list perhaps is: 

Do you know each tea review can be very objective since people could interpret the same taste differently?  

What a beautiful day

What a beautiful day today!

Which aroma you miss the most at this moment?

When was the last time you hold the warmth and flavor of sun when collecting the washed cloth from outdoor?  

How do you feel about it when sitting in the garden and enjoy fine nature floral and sweetness as if standing in botanic garden from a cup of tea?  

No matter what, take time out for yourself and enjoy a wonderful and peaceful moment.

Why accuracy is important

Why accuracy is important 

Learning Chinese is not only difficult for foreigners but also a pretty challenging learning for many Chinese, being with an accurate spelling.  Foreigners learn Chinese through Pinyin with A-to-Z who often mess up the spelling by different intonations.  In case people who put the Chinese spelling to Pinyin incorrectly then the people after that will continue the learning of Chinese with the wrong pronunciation.

Here is an example of wrong Pinyin pronunciation –

關係 (in simplified Chinese as 関系) means relationship, an art of managing interpersonal issues in Chinese environment.  The accurate Chinese spelling is 關 Guan (using the 1^st intonation, meaning intensivie interactions within a door framework) –Xi (using the 4th intonation, meaning intensive interactions that is human related). 

Unfortunately, don’t know since when and why the Pinyin for this very sophisticated word was messed up. Perhaps it was originally learnt from Chinese who spoke dialect?

Today foreigners learn this very complex and yet very symbolic wisdom of interpersonal relationship as Guaxi. If I use the back translation method to put this Pinyin back to Chinese, then it will become *瓜 (meaning melon) 系 (meaning the system, series, family). As you can see that the inaccurate spelling means a total different thing.  Why Chinese do not correct this wrong Pinyin? Well, we simply try to maintain 'politeness", we try not to  embarrass  foreigner who work very hard to learn our language is a logical reason in Chinese thinking.   * there are at least 13 different words using the same spelling of Gua.

Now knowing the correct Pinyin should be Guanxi but not Guaxi, is there other similar mistakes? Whether to correct the wrong learning or to follow the wrong learning? There is a simple decision to make, starting from knowing what is right and what is wrong.  The same philosophy of accurate learning is not just limited to learn a language, but can also be applied to a simple cup of tea.  So what is your decision?

Chinese is a symbolic language.  Traditional fonts certainly are not only beautiful to appreciate but also there are either implications or obvious meanings behind each character.  So what does 關係 Guanxi tries to teach us?

• Why there are two 系 in a door frame? What does it mean?  What can we learn from it? 
• Why there is one 系 on the right side of 人 (means human)? What does that mean? What does it try to teach us?

Learning Chinese is very interesting, it’s not just about communication but also a chance to learn Chinese ancient philosophies and wisdom.

Chinese Philosophy Tea Time can be an interesting learning network for those who would like to deepen learning in Chinese while enjoying a fine quality of tea. Please contact us directly for more information.  

Mei Lan Hsiao 

Belgium Chinese Tea Arts Centre 

Paul van Ostayenlaan 12, 2050 Antwerp, Belgium 

Email: info@chinese-tea-arts.com 

Tel: (+32) 03-290 41 78   /   GSM: 0494- 50 68 99

www.chinese-tea-arts.com