tag:blogger.com,1999:blog-318430142024-03-17T20:03:37.094-07:00Tea ObsessionTea Habitat - locates in Los Angeles since 2007. whole sale, retail of specialty teas, hotel/restaurant consulting training, private event tea service
www.teahabitat.com Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.comBlogger551125tag:blogger.com,1999:blog-31843014.post-18750503265653738862018-07-26T11:30:00.000-07:002018-07-26T12:03:11.931-07:00Drinking great teas in anyway Drinking good tea in anyway, even the least attentive way is better than drinking mediocre teas in the best way! Great tea and clean good water in anyway will guarantee a better cup than lesser quality tea made in the best tea ware in the most desirable environment.<br />
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At my early tea years, I felt the best teas deserve time, attention and care in order to maximize the value of the tea, as we all know great teas is worth gold. So the old belief was we can drink less quality teas when I am busy or outside of my tea domain where everything is there, by less, it is never the bad teas, just less than great, mediocre/good teas with a price to justify.<br />
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Frequent travel with a bottle of over steeped teas, I noticed my body automatically dismissed the idea of drinking less than great teas, because there are essences in the great teas are usually lacking in lesser quality teas. The result of such absence led to unsatisfactory due to lack of energy, and this is pure physical sensation, tastes buds are not satisfied, my body was not effect the way it prefers, warm, soothing, nurtured, and calm.<br />
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This comes to the bottom line of the purpose of tea drinking, anything you put in your body, is for the benefit of your health, for your own well being. When it is working and working well for your body and YOURS in particular, the body sensation takes over your brain, it is not just the taste of the tea or where it comes from or how it's made, and how much it's worth. It's what you are putting in your body, more nutrients and energy at any time is better than less in the best presentation. <br />
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<br />Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com23tag:blogger.com,1999:blog-31843014.post-88054040094352254802018-07-26T10:10:00.001-07:002018-07-26T11:31:06.175-07:00Wiki Yixing TeapotI use Wikipedia quite often, it's a quick and easy way to get a glimpse of a new subject. And I believe in the contents, blindly, until I got to the Yixing clay teapot page.<br />
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Quoting from https://en.wikipedia.org/wiki/Yixing_clay_teapot:<br />
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<span class="mw-headline" id="Use_with_tea">Use with tea</span></h2>
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Five Yixing clay teapots, in styles from formal to whimsical.</div>
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Yixing teapots are meant for use with <a href="https://en.wikipedia.org/wiki/Black_tea" title="Black tea">black</a> and <a class="mw-redirect" href="https://en.wikipedia.org/wiki/Oolong_tea" title="Oolong tea">oolong teas</a>, as well as aged <a class="mw-redirect" href="https://en.wikipedia.org/wiki/Pu-erh_tea" title="Pu-erh tea">pǔ’ěr</a> tea. They can also be used for <a href="https://en.wikipedia.org/wiki/Green_tea" title="Green tea">green</a> or <a href="https://en.wikipedia.org/wiki/White_tea" title="White tea">white tea</a>, but the water must be allowed to cool to around 85 °C (185 °F) before pouring the water into the pot. Yixing teapots absorb a tiny amount of tea into the pot during brewing. After prolonged use, the pot will develop a coating that retains the flavour and colour of the tea. It is for this reason that soap should not be used to clean Yixing teapots. Instead, it should be rinsed with fresh water and allowed to air-dry. A studious tea connoisseur will only steep one type of tea in a particular pot, so as not to corrupt the flavour that has been absorbed.<br />
Yixing teapots are smaller than their western counterparts as the tea is often brewed for only a few seconds before it is served to guests.<sup class="noprint Inline-Template Template-Fact" style="white-space: nowrap;">[<i><a href="https://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2013)">citation needed</span></a></i>]</sup> Reusing the same tea leaves multiple times, the first brew of the tea leaf is usually used only to clean tea, teapot, and cups and is not to be consumed. Chinese people traditionally drink from cups that hold less than 30 ml of liquid and are simply repeatedly filled so that they may cool rapidly but can be ingested before the tea becomes cold.<br />
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I find it insufficient and misleading in more ways than it led on. While other aspects are all debatable and mostly personal preferences. One thing most tea drinkers find it fascinating but so wrong for one's health is the concept of a yixing teapot captures the flavor and color as a coating, so far as it can make tea without using any tea leaves. It became a game to build such coasting, while it is acceptable to coat the outside, but the inside? Well, the BIG question is, will you drink it???? <br />
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It's nothing more than poor hygiene. We first need to know what that layer is. Clay teapot are porous, higher temperature fired, less porous, lower temperature fired, more porous. Clay is a combination of many varieties of minerals! The pore is where it traps tea and react CHEMICALLY with the elements in tea, later oxidize in dry condition, which means there are tiny residues film the wall and tugged inside the pores in the teapot. Year after year, it adds up, we call them tea stains, so by adding water alone, it will stain the water. The visual effect might become an indication of a time investing hobby, but again, is it something you want to put in your body??? <br />
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Things happen, like a film of tea stains over the years, you are the one to determin is it good for your health! <br />
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<br />Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com12tag:blogger.com,1999:blog-31843014.post-21252687792430258382018-05-03T21:35:00.002-07:002018-05-03T21:35:40.759-07:00Chaozhou clay teapots are back in stock at Tea Habitat<div style="text-align: center;">
<a href="http://www.teahabitat.com/store/index.php?main_page=advanced_search_result&search_in_description=1&keyword=1801" target="_blank"><span style="font-size: large;">Pots pots pots</span></a></div>
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<a href="http://www.teahabitat.com/store/index.php?main_page=advanced_search_result&search_in_description=1&keyword=1801" target="_blank"><span style="font-size: large;">Chao Zhou Clay Teapots are back in stock!</span></a></div>
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<a href="http://www.teahabitat.com/store/index.php?main_page=advanced_search_result&search_in_description=1&keyword=1801" target="_blank"><span style="font-size: large;">Less than 20 pots </span></a></div>
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<span style="font-size: large;"><a href="http://www.teahabitat.com/store/index.php?main_page=advanced_search_result&search_in_description=1&keyword=1801" target="_blank">Get them before we run out again</a> </span></div>
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<br />Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com2tag:blogger.com,1999:blog-31843014.post-69545367069672949172018-05-03T21:17:00.002-07:002018-05-03T21:17:48.940-07:00<div style="text-align: center;">
<a href="http://www.teahabitat.com/store/index.php?main_page=advanced_search_result&search_in_description=1&keyword=travel+jing" target="_blank"><span style="font-size: large;">Travel with tea in style! </span></a></div>
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<span style="font-size: large;"><a href="http://www.teahabitat.com/store/index.php?main_page=advanced_search_result&search_in_description=1&keyword=travel+jing" target="_blank">This delux kungfu tea travel kit comes with one teapot, two tea cups, one tea boat, one cotton towel, one bamboo clip, two padded carry cases stacked into one stylish pack.</a></span></div>
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<span style="font-size: large;">There are two styles of tea pots to choose from</span></div>
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<br />Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com1tag:blogger.com,1999:blog-31843014.post-60744629979099006242018-04-26T22:35:00.002-07:002018-04-26T22:35:18.123-07:00Free Single Old Tree Dan Cong Tea up to $90 valueFor a limited time, we are giving away free teas. <br />
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2017 Yin Hua Xiang - Honeysuckle Flower Fragrance Single old tree Phoenix Dan Cong Oolong Tea ($90 value, only a few ounces left)<br />
Free with purchase of $200+, one ounce per order.<br />
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2017 Mi Lan Xiang - Honey Orchid Fragrance Single old tree Phoenix Dan Cong Oolong Tea ($42 value)<br />
Free with purchase of $100+, one ounce per order.<br />
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Discount valid while supplies last. Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com3tag:blogger.com,1999:blog-31843014.post-66895117295402964762018-04-20T17:41:00.001-07:002018-04-25T11:02:18.623-07:00Fire and water<div style="margin-bottom: 0in;">
Xu Ci Xu, Ming dynasty scholar, author of the book Cha Shu – Tea Sort.</div>
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One section is dedicated to boiling water. Literal translation:</div>
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Best choice is hard wood charcoal. Charcoal may not be fully carbonized, smoke may be present when burning, odorizes the water, hence water is not good. Let the charcoal burn to amber, rid of smoke, the heat is at prime, water is fast to boil. When the charcoal is amber, put on the kettle, fan with fury, the faster the better, do not stop. If stop, discard and start a new pot.</div>
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Tea is nourished by water, water is placed by kettle, boiling water is succeed by fire, 4 essential elements in tea making, one falls short will fail all.</div>
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I can see why I speak broken English now! :D</div>
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The old Chinese text are precisely concised, but incredibly poetic and expressive, however direct translating to English is a whole different presentation, not quite as eloquent as it sounds in Chinese.</div>
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So what it means is that use hardwood charcoal, because the density of the wood, it burns longer and the heat is higher in temperature. But most charcoal still contains organic materials residues other than carbon, smoke will be released at burning initially. Allow the charcoal burn to red amber, until smokeless, at this point, the heat is at prime, it can bring the water to boil fast. Only put the kettle on the fire when the charcoal is amber with flame, continue to fan the stove, faster the better and do not stop until the water boils. If fanning is interrupted, the water is no longer good enough, start a new pot. Momentum! Momentum! Use full force whole heartily! Use up the water one boiled kettle at a time, also do not reboil cooled off water. This is why Chaozhou Sha Diao are made to contain only a couple brews worth of water volume. One reason why I didn't like water boiled from large kettles, tea made from it taste sluggish and muted, in other words, lack of livelhood, lack of vital energy.</div>
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There is tea drinking, there is serious tea drinking, and there is optimal tea drinking. The best possible way to make an ideal cup of tea has been documented centuries ago. We may have all the elements, however we must know how to operate them to get the best results.</div>
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The serious tea drinkers may know the tangibles such as tea selections and tea wares, but it is the intangibles we must learn from experience, either from our own practice, perceive with our own body, our own senses and mind, or learn and digest from others. It may take a long time to reach the optimal, but it's an understand and sensation one can not forgo once the practice becomes apparent and with ease.</div>
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Laying out all the elements, the materials and the operating method, the picture clearly puts everything into track, once again law of nature, the fundamental of universe, transformation of energy! In this case, maximizing the energy and its effects between earth/metal, water, wood, fire and human!</div>
Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com3tag:blogger.com,1999:blog-31843014.post-59666095964196834852018-04-12T00:12:00.002-07:002018-04-12T01:11:50.248-07:00Small Yixing Clay Pots for sale<a href="http://www.teahabitat.com/store/index.php?main_page=product_info&cPath=2_5&products_id=486" target="_blank"> http://www.teahabitat.com/store/index.php?main_page=product_info&cPath=2_5&products_id=486</a><br />
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Find more teas pots on <a href="http://www.teahabitat.com/store/">http://www.teahabitat.com/store/</a><br />
This new batch of small teapots are excellent in clay quality, some of the best tea enhancing teapots we have had. Thanks to our pot maker in Yixing Ding Shu, and our reliable shipper in Hong Kong!Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com5tag:blogger.com,1999:blog-31843014.post-50545201260514962512018-04-02T16:10:00.001-07:002018-04-11T22:56:03.610-07:00Water and its relation to tea. Water being the most essential part of tea brewing next to good tea. In my opinion, the role of water is more important than the tea leaves itself in tea brewing.<br />
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Water is important because it directly influences the outcome of a cup of tea, it can enhance a tea and it can destroy a tea. Tea leaves are given, whether good or bad, they don't change until the water hits them. Ordinary tea drinking under subconsciousness does not center around maximizing the potential of a tea leaf, as everyday life goes on, we are more focused on other activities and less on more important things such as what we put in our body. We the tea maker/drinker have the choice and control, although the tea leaves do not.<br />
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All the years, I have encountered many different sources of water, Chinese old text documents about water properties, various regional tea wares that are capable of enhancing water flavor. My own experiences came to a statistic summary after my final once missing piece of tea ware is now no longer missing.<br />
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The first type of water, available conveniently without alteration. Tap water, spring water from natural resources, filter water, human-engineered/formulated water.<br />
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The second type of water is enhanced water with purifier and minerals etc. Additional water treatments being done on available water, charcoal added to further purify water, minerals added for flavor. Imitating the nature, aquifer underground spring water went through the crust of the earth, sandstones, gravel, coal, etc. that purifies the surface water.<br />
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The third type of water is altered by tea kettle materials. The kettle material alters water contents hence changes the taste of water. Stainless steel, raw iron, silver, plastic, various regional clay, porcelain, glass kettles, used on various heating sources, gas burner, electric burner, wood/charcoal burner.<br />
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The available sources are wide and abundant, the combination of the water, kettle and heating source furthers the selection. The relationship between a tea leaf and water is amazingly homogeneous to human relationships.<br />
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Tradition share one thing for certain is the concept of such tradition has been tested and proven to be effective as better if not best options. Chao Zhou Gong Fu Tea is the most comprehensive when it comes to tea, with a simple principle in mind, maximizing the potential of tea, any grade, any time, anywhere, any how. Consider all parts and elements in Chao Zhou Gong Fu Tea making, live fire, local clay, size of the kettle and its relation to the stove and boiling time, type of charcoal for vitality and aroma of water, not only scientific but naturally expressed in an understated extravagance.<br />
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Silver kettle is popular in British tea service, in fact, anything related to food and beverage, and then some. A sign of status for its value. However, silver has not been a popular dinning ware choice in Chinese culture, including tea wares, alcohol wares. One thing I learn from history is that you can always find answers to why something exists and some don't. And if you can't figure out why, like why swimming pools do not exist in Chinese homes before modern day, just follow it, do as so, you can't go wrong. Take silverware for example, after a few days of testing many teas with silver water, the overwhelming result leads me to conclude, it is in fact not the best choice for tea in general. It is extremely unforgiving to the point of brutality. It can empower a good tea by 10 folds, it can also destroy a salvageable tea, one flaw can be blown up 10 times harsher. As some old wise man said, utilize the best function from a matter, utilize the best skill from a man. It does not mean that matter or man is the best of its kind, even the lowest ranking of such matter can reach its own best. All meaning the same fundamental principle, maximizing the potential of a being! Obviously, silver kettle does not serve that purpose well. A silver teapot serves a purpose only if the tea is excellent, one can enjoy 10 times the pleasure, but not necessary to magnify the discomfort 10 folds.<br />
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Let's get back to Chao Zhou Gong Fu Cha, silver kettle is not a constant choice become apparent, it has nothing to do with the cost, Chao Zhou business men are the Jews of China, the area is filled with money for a long time. The only reason is that the local red clay pots boiled water can enhance most teas, not only a few privileged selections. Majority of the tea productions in the world are bad to good teas, rarely excellent teas. All of which deserved to be reached its best potentials with good water and skills.<br />
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In recent days, I begin to advise people to read classic books of Chinese philosophy, medicine, Daoism, they concluded the universal truth of human, earth and beyond. Tea being a small part of nature, viewing from bird's eye view so to speak, it becomes obvious in all aspects of its existence, history, mutation, migration, cultivation, changes with human touch, in relation with time, climate, seasons, man, water, earth and its impact in human at last.Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com2tag:blogger.com,1999:blog-31843014.post-84128230661935326282018-03-26T11:58:00.000-07:002018-03-26T12:43:07.262-07:00Philosophy of teaA constant friend from my close tea friend group, as his wife puts it "the Imen's tea family", came to me after the Pasadena Tea Festival event was over, said something heartfelt to me.<br />
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Tea operation is about business, selling a product. So is my goal, everyone has a family to feed even if a family of one. But as we grow with the business, the knowledge of the product contents separates the business itself from personal growth. Knowing all the paper worthy info about a bunch of teas, region, geology, season, cultivation, processing, maker, grades, etc is fundamental. All of which are hard facts, researchable.<br />
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With the convenience of being in the industry, a tea operator usually have more access to other related information which can further enhance tea enjoyment at a social setting or personal level. The extensiveness of such understand and living in part in a broader horizon sets one from the pure professional operation.<br />
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The only way to do something well is when one is doing it for oneself, from within, not an outward show-off. Like the essence of a tea leaf, quietly unleashing the richness only when we need it. The richer the essence, the shinier it will be, physical being cannot conceal the wealth of such substance. <br />
Tea has long been a philosophical subject in Chinese culture, it's beyond Zen, it's beyond tea ceramony, beyond any form of ritual. It's a way of living, which is the most fundamental of human philosophy. It is the law of nature, a universal Daoism. The interaction between men and a leaf is a very basic exchange of energy, creation and consumtion in industrial terms. Taken away the desire of ownership, the end result of any relationship between human, or plant, animal, water, verbal or physical contact are all universally nothing more than exchange of energy, good and bad energy, whether consciously or subconsciously aware of such exchange. Conscious awareness can magnify and intensify the experience, be it positive or negative experience. It takes conscious awareness to choose what is good for you, the right diet, the right tea, the right partner. The sensation should come within, processed within, even inspirations comes externally.Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com5tag:blogger.com,1999:blog-31843014.post-73857895398335882182018-03-12T16:09:00.001-07:002018-03-12T17:36:05.950-07:00Why do high end teas have less flavor?Every once in a while I get a polite question: why do teas taste so light but so pricey? Teas cost less have more flavor than these. Or something like: can you brew it stronger, it's flavorless, I can hardly taste anything.<br />
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I did not know how to explain that with lack of scientific understanding for a very long time. The only reasoning I can console myself with is each person is different, our sensitivity vary a great deal due to our diet, body chemistry and exposure to tea. But it is much more than that.<br />
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In Chinese term Yun is an intangible sensation. The Chinese translation is "containing compound", I suppose it means it contains substance of richness that can be sensed rather than measured. The term Yun often describes a musical piece of texture, density, thickness, range, width, layers with richness. The concept can be borrowed to describe tea as well.<br />
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Yun and flavor are two entirely different concepts in tea. More often than enough that high mountain old tree teas have thick rich Yun, subtle flavors that linger a very long time. While low altitude young crop teas have more obvious, detectable flavors. My advice to tea drinkers is emphasize less on the flavors, flavor is manipulative artificially by human hand, on the other hand the "contained compound" leaves are born nobly by older trees living in the environment that protect and nourish before they sprout. You can only feel them!<br />
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In scientific studies, three key substances influence the taste of a tea, here taste does not equate to flavor. Taste including flavor and texture, while flavor is only flavor.<br />
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1, Polyphenol = stringency<br />
2, caffeine = bitterness<br />
3, amino acids = sweetness and refreshing taste<br />
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Polyphenol ratio and amino acids ratio play teeter totter with each other, one goes up, the other goes down. Summer harvest, mature leaves contain more poly phenol, hence more astringent. Spring harvest, high altitude, younger leaves contain more amino acids, hence sweeter and less astringent, also less stimulating to the taste buds as astringency and bitterness. To less experience drinkers, there is less flavor due the the absence of those two flavors. High mountain and shade grown teas contain more amino acids than low altitude teas due to sun exposure. Polyphenol are substances released by plants to protect itself from the sun, insect bites and other environmental impacts, therefore the ratio goes up in Summer harvest.<br />
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Polyphenol by nature is a protective substance, therefore it also protects human as an anti-oxidant. Amino acids are in forms of proteins, amino acid residues form the second-largest component next to water of human muscles and other tissues. Hence it's a replenishment to nourish our body, and is the "essential" for humans. *quote from Wikipedia*<br />
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Teas that contain more polyphenol are processed in ways to emphasize on flavor, cover up or mute the enstringency and bitterness, enhance aroma by manipulating with roasting or oxidation in the case of oolong teas. While the best tea materials are usually less tempered with to preserve its natural greatness. Same concept as in food preperation, the best ingredients are less spiced in the the cooking process, Cantonese and French food are the finer examples of that. However a Szechwan person with a life long palate of hot spicy diet would not have the same appreciation for Cantonese cuisine, and vise versa.<br />
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My point being, you can't expect every tea drinkers have the same sensitivity to feel teas the same way. Otherwise, what are the tea growers going to do with the summer teas, and the alike. Or those who are lucky enough to discover the secrets of Yun would not have enough good teas to go around.<br />
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A flavorful tea stimulates your taste buds, a great tea stimulates you internally, energizes you.<br />
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Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com0tag:blogger.com,1999:blog-31843014.post-24083741032221055702017-04-21T04:36:00.001-07:002018-04-11T22:42:54.721-07:00Writing a novel of tea storiesFor a long time, I've wanted to write a tea book. At first, tried translating a Chinese book, it didn't float my boat due to technical issues, lost in translation the least. The second time I want to write something about what I know of tea, then I felt I don't know well enough to make it a reference book. The third time I want to write a fun read tea book with tell tails of my travel to tea mountains and markets, but not sure how to link them all together. Finally inspired by a novel my best friend introduced me to recently, I finally know what I want to do, not just tea, more than tea, a romance novel that links tea, travel, and self-integrating experience. As tea started me on the horizon of self-discovery journal, it has been self-realization, revelation, toward self-liberation. Tea has been the loyal guard at the entrance of a palace who took my hand then lead me into the grandeur of spiritual world, enrich and deepens my understanding of human nature, relationships amongst human and with nature. When to challenge and when submitting to nature's courses is absolutely necessary. Running through the rose bushes can be painful, yet one can find beauty and comfort in the colored petals and sweet fragrance as we must meander through life the same way.<br />
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The skeleton of the story is about an American young man lands in China for a work project in Hang Zhou, meets the girl in his dream and learn a great deal about law of nature from her grandfather whom went through a turmoil period of China and still stand-tall quietly in his tea mountain, great wisdom to be told, counteracting this overbearing society with a simple cup of tea!<br />
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<br />Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com6tag:blogger.com,1999:blog-31843014.post-33095332435711784192016-11-30T14:14:00.000-08:002018-04-11T22:35:22.061-07:00When is the best time to start drinking a tea<div>
Here are a few questions from a dear customer recently, I thought I had written related topic since it is some of the more frequently asked questions, but I couldn't find it in my blog, it must be in the emails. I should have this written down for good. Here we go.</div>
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***How do single tree dancongs like your private stash develop with time? </div>
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More specifically, is it preferable to let them rest for some time after the harvest and processing to harmonize and develop? If so, how long after the harvest are they usually at the peak, and when do they start to fade and lose aromas you want to keep?</div>
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There are several elements determines the taste of tea in time: tea substance, fire, storage. What this means is when is the best time to start drinking a tea, any tea that is. Most of us like to buy fresh teas in general, what's left over the year is considered expired psychologically, even though aged tea drinkers would consider buy a selected few type such as puerh and a few aged oolongs. While taste is a personal preference, I am here to talk about my own preference of when is my preferred time to drink a tea. </div>
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1, Substance of tea is the fundamental, fiber and chemical substance ratio determines how long it will take a tea to break down, more fiber the longer it will take, more matured old leaves the longer it will take. </div>
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2, In general, all teas are processed through fire more or less. Green tea, white tea, yellow teas endure less firing process than oolong, lower temperature and lesser time on fire. Higher temperature fire takes longer to subside. </div>
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3,Storage condition of tea is crucial at the final step, aside of sealed, keep away from light, odor and moisture, storing temperature should be considered in storing the type of tea. </div>
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Nothing is absolute especially in tea, all parameters are forever changing along time, a combination of situation presents here:</div>
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Green tea, despite the common belief it should be drunk within 3 month from harvest, unless you are a young man with stomach of steel, go ahead. The freshness also contains fresh fire, the fresh polyphenols can be harsh on the stomach, it is much better to drink it 9 months to a year later stored in freezer or refrigerated, minimum 6 months in the fridge. This also applies to green oolongs, particularly Tie Guan Yin and Taiwan high mountain teas. Freezing is necessary for teas with high moisture contents. </div>
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For medium and up roasted oolong teas, white tea, black teas, also takes 9 months to a year for the fire to subside, especially the high fired teas such as dark roasted dan cong and wuyi rock teas, some heavy fired teas takes up to 2 years for the fire taste to subside. While the fire disapates, the substance of the tea goes through a break down, enzymatic oxidation, blending with each other process, polyphenols turn in to Cha Huang Su theaflavin which benefit our health in many ways. Due to the long time and or high fire process of these teas, moisture content is less in general, hence cool dark seal is all it takes to preserve them, even for a long period of time. How long can this be kept depends on the aroma, if you prefer fragrance aroma, the preservation under the best condition should withhold 3 years, at most 5. 5 years late, the aroma will subside as the substance changes into Cha He Su- theabrownine. </div>
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Dan cong tea, old tree teas in specific, due to the rich amount of substance, after a year of post development, the taste and texture is much fuller, dan cong teas are known for the floral fruity aroma, recommended to finish drinking within 3 years, however if sealed, it can be put away then forgotten 20, 30 or more years, it will become another amazing tea. </div>
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To sum it all, all teas come from a plant, they all share similar properties, fire does the exact same thing to teas, the result differentiates by the content of the tea, which in turn determines how long it takes to oxidize and break down. Depending on the fermentation, lighter greener teas needs refrigeration, high moisture contents requires freezing. </div>
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Puerh tea is a different animal, but similar, we will skip it this time. </div>
Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com5tag:blogger.com,1999:blog-31843014.post-84554255358522919622016-11-13T01:02:00.001-08:002018-04-11T23:01:36.540-07:00Exploring tea horizontally or and verticallyTea horizon is broad, visible, reachable. Vertical tea is how deep one can reach.<br />
My perception of exploring tea horizontally can be number of types, regions, varietals, processing, basically as many different teas as one can. Vertically can be substance within the leaves which is the essential to the quality, grades, climate influence, age, cultivation practise influence, one way to explore vertical depth is try everything in a region or even one tea of many versions.<br />
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Most of us explore horizontally at the beginning, which can be a lengthy process, some may never get to the vertical stage. In the vertical stage, one can learn the criteria of tea in depth, armed with this understanding, exploring tea horizontally in depth become clear and easy.<br />
<br />Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com2tag:blogger.com,1999:blog-31843014.post-22934270593638146052016-11-03T23:24:00.001-07:002016-11-03T23:32:57.321-07:00Describing tea!How to describe a tea has been a difficult troublesome subject for me!<br />
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Tasting note is supposed to be factual within reason, but for the most part, it is personal and objective.<br />
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China has slowing established a set of tasting notes as a standard for tea grading since the 50's, matured by the 70's, refined in the 80's. This standard is still in use in academic research institutions and large factories. Since privatization of state own tea factories across the country in late 90's, the practise of this grading standard is no longer practiced strictly.<br />
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When describing tea using this set of vocabularies, quality is measured by a scaled variation 1-10, it's mechanical and boring. My brain is trained to measure tea in this set boring way, hence my tea review notes are unattractive, colorless.<br />
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I love to read wine or whiskey reviews because I love the life and movement the writers put into them, it's the experience that captivate the buyer, some times it's factual, some times not, but no matter what, the writings promoted the product, attracted buyers, like it or not, that's another story.<br />
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I wish I could combine both the Chinese rating elements and the fantasy selling scheme to promote my teas, they deserve the recognition, and the readers deserve the opportunity to get to know them. Live is too precious, behold the luxury of out standing teas, it's important to have best friends and great lover, so is having great teas! Trying out many teas is like dating many people when you are young, do you wish to keep dating for the rest of your life? At one point, you might want to stick with the good one right? Looks like the topic got side tracked, time to close it off.<br />
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Have a good night all! Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com4tag:blogger.com,1999:blog-31843014.post-6180301559305418222016-10-28T22:05:00.000-07:002016-11-03T22:41:31.414-07:00Up coming events in November 2016<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;"><a href="http://www.teahabitat.com/store/index.php?main_page=index&cPath=28" target="_blank">2 special tea tasting events are coming up on Sunday 11/13/16 and Saturday 12/03/16 from 1 pm to ~</a></span></b></div>
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10 Precious greens teas from China, hand selected micro batches (less
than 5 lbs each) made by hands of the most discriminating tea makers.
Teas of this quality are rarely seen in the market. We are fortunate to
obtain small quantities for a taste! We go beyond the miles to find
the creme de la creme teas, good is just not good enough in our
dictionary of tea! <br />
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<span style="font-size: large;"><a href="http://www.teahabitat.com/store/index.php?main_page=product_info&cPath=28&products_id=567">11/19/16 Saturday afternoon Santa Monica Library Tea Talk - Free</a></span></h3>
We are honored to be invited by Ashley K, manager of Santa Monica Public Library Ocean Park branch to talk about tea on Saturday 11/19/16 afternoon. We will post the agenda of the talk soon. We like to introduce tea in general to the audience, the romance and philosophy of tea drinking. The event is free the the public, come join us! Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com1tag:blogger.com,1999:blog-31843014.post-20426535405391978452016-10-28T01:09:00.001-07:002018-04-11T23:07:05.737-07:002016 Single Old Tree Phoenix Dan Cong oolong sample kits<br />
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<a href="http://www.teahabitat.com/store/index.php?main_page=product_info&cPath=21&products_id=602">Single Tree Dan Cong Sampler (6) - 2016 All </a></h3>
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<a href="http://www.teahabitat.com/store/index.php?main_page=product_info&cPath=21&products_id=560">Single Tree Dan Cong Sampler (5) - 2015 All 1501</a></h3>
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Free teas and free shipping with purchase of $100 or more</h3>
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2015 was a great year for Phoenix oolong, the best year since 2010 (the frosty year that wiped out almost the entire crop on the higher elevation). The last best harvest year was 2009! That's also the year we had MANY trees in varieties, some are still very memorable by myself and many of our patrons. Even today they still bring names of the tea only offered in that year! I remember a lady cried in tears drinking the Li Jai Ping.<br />
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2016 we have some great selections in offer, quality vise some are better than 2015 and a couple may take some time to refine itself, time is the magic cure even for some phoenix dan cong oolongs.<br />
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Some of the notable ones are Song Zhong(sold out the first batch), Yin Hua, Gui Hua, Dao Hua, Tong Tian, Xiong Di, imo better than previous years.<br />
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I personally love Dao Hua, both 15 and 16 crops, the 16 is more fresh floral, the 15 is more chicken stock. Xiong Di is masculine! I love the sandalwood undertone flavor, it's so rich and lingering! Gui Hua is complex and multi faceted, a new characteristic can surface in each steeping, quite fascinating with rich ripen fruit honey jam. Yin Hua is a new tree we have this year, fresh floral in a rainy spring day, just lovely!<br />
<br />Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com3tag:blogger.com,1999:blog-31843014.post-7703502499679426232016-10-17T20:35:00.001-07:002016-10-17T20:35:30.715-07:00Tea and beyondTea and beyond, in specific tea drinking and beyond<br />
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Getting to know tea and tea drinking is a journey of spiritual endeavor for many although not all of us. If just to drink a cup of tea and finding good tea a train stop for the time being, it is a good beginning, if you are willing, the track will take you much further. <br />
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We often wonder what can tea do for us, physically and mentally. We all started with drinking tea that makes us feel good, comforting, energizing, uplifting etc. The tradition of afternoon tea, the practise of gong fu tea are some of the social interaction mechanism that brings people together for spiritual replenishment. I would consider this to be physically conscious with subconscious mind while anticipating tea drinking. <br />
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Learning about tea can be a large subject, the basics are types of teas, varietals of teas, location, climate, elevation, growing practise, seasons, age, process, storage, brewing methods. Next stage is body sensation of tea, taste, smell, effect of tea. Then the next set of questions is why teas have different effects to human body, what's in tea that have such effects, what's in the soil, the region of the soil that induce such effects, what are the regional characteristics shared by the soil, the food, the people, the everyday ware, art and such, then what does the history of this region tell you about the previous question. As you can see, a cup of tea is extended to human physics, agriculture, physics, chemistry, history, geography, philosophy, and eventually law of nature. Law of nature is the ultimate way of life and bigger then life, it is the planet earth, it is the whole universal law. Once one understands nature, tea becomes easy and it becomes part of you as you are part of the nature. When you try to study a subject as an external mater, it is foreign to you mind, when it became part of you, it helps you expand your mind to other territories. It is a relationship between a tree branch and a tree root, if you only stand on a branch, you can see only the view from that branch, when you can root yourself, you can see every view of every branch. Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com2tag:blogger.com,1999:blog-31843014.post-36069198589820618782016-10-09T00:11:00.001-07:002016-10-10T11:11:50.682-07:00Cha Qi Ha, I realize I have not written about this subject before, it is like air just there and essential to tea as air to life, quietly and permanently. Thanks for bringing up the subject Truth and Go!<br />
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Qi is not a self standing object only appears in tea. We should take a look at nature/universe before getting back to tea and qi in tea.<br />
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Before anything else, qi in a broad concept is energy, written in Chinese character as air, not oxygen. Qi is an imperceptible mater by human eyes, it is a force, an energy that keeps perceptible matters circulating. For example, keeps our heart beats going, keeps our blood circulating, keeps our intestines moving, wind sweeping, water floating from underground, tides going up and down, earth spinning. All happenings in the universe requires qi to make it happen, all forces is energy and transfer of energy from one form to another. In the case of tea, the sun, soil and water energy being processed and transformed into a tea plant, that energy is being transferred into human body, effecting our physical health and mental health.<br />
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Energy exist in every form, not only in food, energy drinks or excise. It existed in the big bang, it exists in air, plant, rocks, minerals, water, wind, words, conversation, music, friendship, love relationship and everything you name it. There are positive energies, there are negative energies.<br />
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Human body is affected by external energy while maintaining internal energy. We produce energy and consume energy. Food, beverage are consumable energies, words of kindness, loving gestures are out put energies can be either internal or external.<br />
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Cha Qi appears in different strength and effects different parts of a human body according to the type, region, quality and age of tea. The universe has everything plan out already, in a simple matrix view, tea color of light to dark coordinating with seasons from Spring to winter, from dawn to dark nights, from young to matured human age, from head to toe human body, all mapped out. Other factors of cha qi influence are sex related, mainly due to the difference of our own body composition, particularly our sensitivity which greatly effected by genetic, daily activities, food intakes, and stress level. Clean and sensitive bodies respond to cha qi or any form of energy more effectively, in comparison to bodies are constantly under stress by work, relationships and bad diet. Our body is constantly in work of detoxing and replenishing, certain tea has more detox effects, and certain teas has more nourishing effects. Our body needs both, and it is smart enough to crave the type of tea that is more needed by our body. A stock broker would want a more detoxing tea, while a musician may want a more nurturing tea, a college student may want a more alerting mind focusing tea. <br />
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How is cha qi different by region, type and age? Regional soil is the basic composition of substance in a plant eventually presents in the tea leaves we consume. Each location has its own energy, some harsh, some delicate, some refine, some coarse, the climate of the location dictates the energy of anything grown at that location, food, plant, to human characteristics both physical and spiritual. I declare this does not involve any location/racial discrimination! It is what it is. <br />
An old Chinese saying: a land of water and soil raise men of that land. The western old saying: we are what we eat. Both world agrees upon the same principle, and that principle is nothing but law of nature. With this in mind, one can identify the type of tea with associated energy by learning history and geography of the world. Ah, that sounds like a lot of studies to do right? Yes, it is. Pieces of puzzles can be linking together once you understand the law of nature. It's vague and it is vast and it here as long as the universe has been existed. The energy of cha qi differs by type, how? The process of tea based on fermentation and roasting lines them up on a scale from light to dark, such oxidation and roasting produces the kind of chemical substance that effect the human body medicinally. The flow of cha qi is also dictated by this process, light effects upper part of body, medium processed effects the center part of body, and dark carries a down ward traveling energy. Age of a tree matter in strength of energy, more powerful than younger ones, simply because it absorbs and accumulates more nutrients through the roots. We also take a lot about high elevation produces good tea, but how so? Cloud layers provides moisture while blocking direct sunlight is an ideal environment for tea growth, sunlight is the main element in how a tea leaf balances the substances inside, more sunlight produces more polyphenol, less direct sunlight produces more amino acid. The proportion of polyphenol and amino acid dictates the taste of tea, and the energy. Again, our body needs to detox and replenish, body cells are made up of amino acid. A clean body respond to a tea with more amino acid more, while a stressed body full of free radical responds to a tea with more polyphenol. Male and female choice of tea can be reflected base on this energy type. Sensitive heart warming teas such as oolong is preferred by female and sensitive males, by this I mean it in a positive constructive way! Buddha is a combination of male and female in wisdom, both male and female are never strictly one sex by nature, we posses energy of both more or less. The perfect balance should be equally present. A woman can be both feminine while strong, a man can be macho while sensitive, there shouldn't be any conflict within the same body.<br />
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To put it in a Daoism term, energy is the black and white fishes in the Ba Gua diagram, it's forever changing around the other force or demand, strengthen or weaken accordingly. Tea and human body evolves based on the need of the body, change of environment effecting both tea and human. We shall observe without a set rules. Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com2tag:blogger.com,1999:blog-31843014.post-10854873496390858582016-09-23T23:47:00.001-07:002016-09-25T00:59:24.394-07:00Ask me a tea questionI have not written any thing tea related for years for various reasons.<br />
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1, My learning of tea had reached a bottle neck. There isn't an end to learn about tea, but at one point or many points in our lives, one needs to take a break or slow down before going forward again.<br />
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2, There is a saying one can only succeed with passion in what he/she does, in my case, selling tea. But running a business is a whole different dimension in knowledge, skill, time management, and organization, when one man wears multiple hats in an operation, the passion has to take a set back in order to make room for other departments of the business.<br />
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3, Tea is a vehicle, it has always been in the history, it is not the final destination, and it shouldn't be. Tea has taken me far and beyond in understanding nature, being with nature, and reflect within through nature. Nature is the way of Dao! It's how things should unfold or has always been on the universal track. With this understanding, one can accept matters and happenings with ease, also able to prevent the bad, stay on track, avoid harms way to achieve great results as we hope. I realize that traveling beyond the tea path ultimately takes me back to where tea is and see it with greater understanding. It is no longer picking out the tasting notes, what parameters to brew a cup of tea, etc. Even the names or region of a tea is no longer important, when you treat it as a plant, all characteristics of any plant on earth carries similar fundamental nature and energy, also changes according to seasons and environment changes. <br />
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4, My father's passing has created a tremendous emotional blockage psychologically, there will be years or never before I can recover, but I am trying, the act of trying perhaps is my cure along time. <br />
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After a long multiple years of break, I feel obligated to write again, it's my way to journal my own psychological progress. But I do not know where to begin, what topic to write about. Ask me something, I'll select a topic from the questions to blog about. Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com17tag:blogger.com,1999:blog-31843014.post-34137539175508024062015-11-10T23:51:00.000-08:002015-11-11T00:37:27.945-08:00Thanks giving free gift! Tea Pet<div style="text-align: center;">
<span style="color: yellow;"><span style="font-size: x-large;">Thanks Giving Free Gift</span></span></div>
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<span style="font-size: large;">Our gratitude for you in this holiday season</span><br />
<span style="font-size: large;">With purchase of $50 or more</span><br />
<span style="font-size: large;">One per order</span><br />
<span style="font-size: large;">Valid while supplies last</span><br />
<span style="font-size: large;">Random selection of color </span></div>
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<br />Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com5tag:blogger.com,1999:blog-31843014.post-28114197422650039542014-07-25T22:09:00.003-07:002014-07-25T22:09:46.464-07:002014 Dan Cong oolongs<div class="separator" style="clear: both; text-align: center;">
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2014 New teas have arrived...<br />
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I don't normally drink commercial grade teas, why drink it when there are better choices right? <br />
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This year's commercial special grade <a href="http://www.teahabitat.com/store/index.php?main_page=product_info&cPath=26_16&products_id=50" target="_blank">Honey Orchid dan cong</a> is an exception. Every time I drink it i like it more. It has the depth and smoothness as an old tree tea, although not quite as deep and rich, but it's there. Not bitter nor astringent. A very good batch of honey orchid, the best since 2007 for the same class. <br />
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My other choice is the <a href="http://www.teahabitat.com/store/index.php?main_page=product_info&cPath=10&products_id=355" target="_blank">Lao Xian Weng</a> old tree, outstanding! Every aspect of this tea is how I like my tea. When a tea is good, it goes well beyond flavor and taste. JG put it in these words, when a tea contains essences that is life enhancing, it goes well beyond sensational satisfaction. Many of the old trees resides up in the mountains with roots reaching deep and far under the earth, absorbing qi from heaven, nutrients from the multi-layers of rocks, clay and underground water. <br />
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<br />Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com23tag:blogger.com,1999:blog-31843014.post-57968754600742540772014-06-03T22:02:00.001-07:002014-06-03T22:02:37.145-07:00Green Tea Tasting on Sunday 6/8/14<div style="text-align: center;">
<span style="font-size: large;"><a href="http://www.teahabitat.com/store/index.php?main_page=product_info&cPath=28&products_id=366" target="_blank">A very special Green Tea tasting coming up on Sunday June 8th </a></span></div>
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It is not to be missed! </div>
These teas are from a special sample set made for members of a tea organization. Each producer contributed the best of what they made and went through rounds of tasting in order to be part of the sample set. We have only 25 to 50 grams of each tea, quantity is very limited.<br />
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<span data-ft="{"tn":"K"}" data-reactid=".1h7.1:3:1:$comment764705916893181_764842926879480:0.0.$right.0.$left.0.0.1:$comment-body"><span class="UFICommentBody" data-reactid=".1h7.1:3:1:$comment764705916893181_764842926879480:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".1h7.1:3:1:$comment764705916893181_764842926879480:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$0:0"><br /></span></span></span>
<span data-ft="{"tn":"K"}" data-reactid=".1h7.1:3:1:$comment764705916893181_764842926879480:0.0.$right.0.$left.0.0.1:$comment-body"><span class="UFICommentBody" data-reactid=".1h7.1:3:1:$comment764705916893181_764842926879480:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".1h7.1:3:1:$comment764705916893181_764842926879480:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$0:0"><span id="goog_1844139383"></span><span id="goog_1844139384"></span><br /></span></span></span>Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com9tag:blogger.com,1999:blog-31843014.post-90348971936672177852014-04-28T01:03:00.000-07:002014-04-28T01:03:00.258-07:00Spring tea and tea ware sale at Tea Habitat<div style="text-align: center;">
<span style="font-size: large;">Take 20% off on <a href="http://www.teahabitat.com/store/index.php?main_page=index&cPath=2" target="_blank">tea wares</a> and <a href="http://www.teahabitat.com/store/index.php?main_page=index&cPath=10" target="_blank">single tree Dan Cong oolong teas</a>.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">For limited time only, hurry in!</span></div>
Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com5tag:blogger.com,1999:blog-31843014.post-55519043089971736872014-04-28T00:35:00.000-07:002014-05-02T11:23:24.285-07:00Tea tasting events schedule for the coming months<div style="text-align: center;">
<span style="font-size: large;"><a href="http://www.teahabitat.com/store/index.php?main_page=index&cPath=28" target="_blank">Check out schedule and make reservations here</a></span> </div>
As the weather is getting warmer and nicer in sunny southern California, out door and tea is inevitable! This year, new series of<a href="http://www.teahabitat.com/store/index.php?main_page=index&cPath=28" target="_blank"> tasting events</a> will be held with special emphasis on getting to know tea and tea ware, also tasting techniques and taste development. In addition to having great teas, learning would be the key. We set up a fixed monthly tasting on every 3rd Sunday of the month for this purpose. In case of rain or other natural reasons, we will announce cancellations ahead of time. <br />
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The coming Sunday is our first public tea tastings if you can make it. The June 8th tasting is a very very special one of best of the best green teas from various provinces of China. These are the best selected by the growers themselves and judged by specialists. The quantity is so small, you really don't want to miss this opportunity. June 15 tasting is the beginning of our learning session, Yixing and what does it do to our teas! <br />
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<span style="font-size: large;">Note: we previously scheduled a tasting on May 11th, which is Mother's day. As a result, we rescheduled the Green Tea tasting to the following Sunday, June 8th. </span><br />
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<span style="font-size: large;">Look forward to seeing you at beautiful Palos Verdes, California!</span></div>
Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com3tag:blogger.com,1999:blog-31843014.post-58826429799945319962014-03-20T21:04:00.000-07:002014-03-20T21:04:22.927-07:00Yixing Pots 2014 Spring 6<div class="separator" style="clear: both; text-align: center;">
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<br />Imenhttp://www.blogger.com/profile/16810835688957113404noreply@blogger.com5