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