Slow

I am sorry for the sluggish posting lately. It's been crazy with all the remodeling going on. I'll resume posting once I have more free time. Drink up every one! :)

My pet project

Having my own tea lounge is an idea has been brewing for a year now. A year ago, I was seeing someone in SD, we hopped in a popular local cafe for late night desserts. Loose leave tea is offered by the cafe, there must be 20+ varieties, plus specialty coffee from famous coffee producing regions all over the world. To my taste, they are mediocre (both coffee and tea, even their desserts), but far more superior than most restaurants have to offer. I was shamelessly bragging about my good tea and skill to my date, and he agreed. I jokingly said to him, I could have done better than this. Well, that idea got stuck to my head since, tickled my hidden fancy often enough that I decided to pursuit it.

My family had been in the food industry since I was 15. We had 3 restaurants in a couple of large mid-west cities. Medium size dine in, fast food to a full scale 4000 sq ft full liquor licensed dine in restaurant. Yeah, I can make a few good drinks other than tea. ;) Growing up with such back ground has definitely planted an entrepreneurial root in every vein of mine. I truly believe the 3 key factors required for an event to take place and succeed in old Chinese wisdom: timing, location and harmony of human, 天 時, 地 利, 人 和. In my 20s, running a business was overwhelming, time and personal life must be sacrificed. Timing wasn't right and my heart was not harmonious with the business. I even had dreams that I was burned as sacrifice for some mysterious god like creatures, whom devoured my cooked physical being and my screaming spirit struggled to escape in a vaguely visible smoke form. I constantly reminded myself never to run another restaurant ever. Climbing the corporate ladder became the next trendy thing to catch on. I liked the uneventfulness of having a 9 to 5 job, as soon as I got out of work, worry free is a sensation I was not familiar with, but it felt good. I needed a break from running a business, and it turned out to be a long 7 years break. Living by other's bureaucracy for 7 years is as much as I can take. Ooooh, the 7 years itch! 3 weeks of vacation time is just not enough to satisfy my travel crave. It's one thing to change direction of your life/career, it's an other to change who you are, what you are born to do, and passionate about.

My cooking/entertaining skill also took a back seat, the only time to whip them out are holidays, when friends and families get together. House parties up to 120 guests, with themes, seafood, BBQ and traditional Chinese food. Food has got the grease to bind friendships together smoothly. Friends are always curious why not open my own restaurants, there were even a couple of investors with serious offers. I like cooking to a degree that I am not stressed out about people yelling at me where are their orders. Cooking at leisure is what I love, but it's too labor intensive in a commercial environment. I shy away from any thoughts of having my own restaurant.

In 2001, a year after I learned about kungfu tea, a family friend suggested I should have my own tea house since I am so intensely passionate about it. His father a tea veteran for 50-60 years offered to be my purchasing agent in China and Hongkong. Not having any thoughts of owning my own business at the time, due to lack of knowledge of the industry and tea itself, the tea house idea was way far back in my mind. My interest in tea gradually transcended from self-indulgence to a bigger picture over time, years to be exact. Working in a large health organization constantly expose me to the subject of preventative care, how to change the way we live for better health, in turn, of course save them money - lots of money on long term care. Health care industry learned that it's MUCH cheaper to spend money early on for scheduled check ups, nutrition advisory, educational seminars for 10's thousands members than spending millions on ONE transplant case. My objective is solely to avoid suffocation of pain and immobility inflicted by any illness. Looking young is not a bad bonus either. Tea becomes part of the solution of self-care health regiment. No one can take care of your own health better than yourself. You must have the will, you must have the drive to take care of yourself. It's not just the EGCG that gives you the health benefit, the practice of kungfu tea, the calming environment it provides, the tranquility it promotes are all parts of healthy living. Physical health comes from within - good mental health and clean colon track. Having over 20 years of chronic auto-immune deficiency syndrome, I learn that a peaceful mind is the key ingredient to healing, and tea is my salvation. The task to discover peace is daunting, and it only comes from your own experience no matter how many times you have heard how great it is for you from others. It's my mom's job to keep feeding me those messages, and I thank her for implanting them in my subconscious mind tirelessly. Maybe I am a bit of a rebel, I took the time and heartaches to learn this important life lesson. Most people would interpret peaceful mind as some one never gets upset, never show anger and such. Maybe it would be eventually, but my current stage of peaceful mind is to let out all the negative emotions in a non violent or destructive manner without interfering or hurting others when necessary, while building up tolerance and understanding of human mind which dictates our behavior. You must expel toxins in order to have a clean mind, repressing it internally will only snow ball an explosive break down in the future. Tea is an important and intricate part of my life.

A change from the health angle, tea culture has drawn my interest deeper and deeper, without a specific goal, it was just an obsession for self indulgence at the beginning. In recent years, movies made in China featuring century old houses and furniture tweaked my interest of how refine and artistic my culture used to be, and will be again. The romanticism embedded with wisdom reflected in everyday living back in the old days is mesmerizing and eye opening. I was educated here in the states with very limited exposure to my own culture, I now want to seek out to learn more rather than waiting for it to become available in the US. I often imagine sipping tea in a wood carved open window second story pagoda like structure, right next to a meander canal, looking down at boats slip by, passersby on stone bridges, willow trees swaying in gentle breeze, cicadas singing in a sunny summer afternoon. Or waking up in a beautify wood carved Chinese bed to a glorious morning, a gaiwan full of hot tea waiting on the table. What a beautiful way to live!

Those fantasies were manifested into reality through traveling abroad. It sure struck up more fantasies. One of them is to live in Paris for half a year with my mother. She loves Paris, it's modern, it's old school, it's artsy, it's easy to get around, all the modern features to enhance this richly aged ageless city. Ok this is not tea related, but I can drink tea in Paris other than wine. Wait, this sounds like pu-erh. Rich, aged, ageless!


The more I dwell into, the more obsessed I become. There are misrepresentations of Chinese culture or Asian culture as a whole in the US, both among Asians and non Asians. My fantasy is to re-introduce to the masses the art and culture of China other than cheap consumer goods found in Walmart and 99 cents only stores. Nothing wrong with that though, it lubricates the economy wheel. Disposable funding creates demand for quality and artistic life style, affords the artistic culture to grow and strive. It's not uncommon that Chinese-Americans express shame when the term "Made in China" is brought up. I was no exception for a period of time. Well, that shows how naive and lack of serious knowledge I was.

Having these objectives in mind, the direction of my tea shop is inevitably be very "Chinese" with antique (some reproduction) theme. It's a start and will improve over time. It's all about the art of living and living to enjoy it! I don't claim to know everything about tea, although I made it my mission to generate interest in tea culture, it's up to the inquisitive minds to continue learning, it's also the motivation for me to continue learning as well.

2001 Yi Wu and more new pots

Pu-erh in the picture is 2001 Zhong Hua Yi Wu by Jing Ye Hao, a sample from Houde. It's on the thin side even I used more leaves than usual, about 5g. Color is light amber and clear, taste is smoked wood/veggie, not the actually smoke smell or taste, but like smoked duck but not cigarette smoke, if that was a good analogy. An indescribable flavor, perhaps a cooked prune in syrup taste? A little bit of sweet after taste, medium round mouth feel. It's a decent tea. I can't say I like it as much as others I had, but maybe it'll age better, and I think it has a good chance.



My never ending obsession of obtaining teapots. Pear shaped teapots are my favorites for now. A new member to the pear family, and the larger pot is up side down handle dinosaur egg.

My journey down the tea path

An intro of my tea drinking days. I have been reading pu-erh community for a good 6 months now, also posted a couple of times. I enjoy this pool of tea wisdom immensely. Only recently I discovered a link on pu-erh community of reader/user bios which I have not done. In a way, I am not quite comfortable shouting out my life in a big community as such. So without being "mysterious", here is my tea bio.

I started drinking tea ever since I could remember having visitors at just a few years old, mainly black and loose pu. It's a tradition to treat your visitors with tea. It's part of being Chinese which I feel extremely lucky to be to have such early exposure to the world of tea, although not the greatest tea at the time.

After landed on land of the free, North America, for many years, I had lost in touch with my roots. Those days were about re-adjusting, trying to fit in in a new culture/country. Coke was cool although I could never get used to the sugary taste and the carbonation. Then it was the cocktail days in college. Gosh, the memory of alcohol after taste still urks me from time to time. Then it's coffee for a couple of years after college, cuz it's a social pad for people watching. However they were trendy/cool beverages I never find my passion sink in any of them, not quite satisfying either.

The turning point of discovering quality tea, rich history and art of China was 1998, my first trip to China since landed on North America. I had my first kungfu tea in Beijing. It was intriguing to observe how it was done meticulously, especially after knowing the term "kungfu tea" since as little as only a few years old. I came home with 20+ yixing teapots. The airline made me checked in my teapot full carry-on, and broke a couple of pots and cups. Evil airliners! At the time, I was infatuated with the designs of the yixing pots, without knowing and learning about its usage and properties associated with tea. My friends were also contaminated by my new found teapot craze, I ended up giving most of them away, only a couple of them left in my hands as of today. I learned what quality tea taste like since.

In 2000, I made LA my new home after living in various cities in the Midwest. A friend of my close girlfriend signed up for a 4 day tea seminar provided by Mr. Wang - owner of Ten Ren San Gabriel store, of course I tagged along for curiosity. It was a 3-4 hours session on 4 consecutive Saturday afternoons. The class was taught by Mr. Wang himself, a tea master, competition participant/winner at many Taiwanese tea events. He no longer gives free classes due to change of business direction in recent years. This seminar has further opened my sight. I have since drank tea the kung fu way only, oolong (family) is my primary choice, sheng pu has crept up on my list for a little over a year now.

The experience has inspired me in many levels, not limited to just tea, it is a continuous walk down the path of 5000 years Chinese culture in all aspects. In addition to tea, I am also interested in alternative healthy living. Long term stress has caused me health problems that western medicine is not able to cure. Base on my own discoveries, I am inspired to introduce and share them with others in this fast pace society, where highly stressful working/living style is unavoidable. I am currently working on opening a tea lounge with a tea bar in Palos Verdes. I will take on the mission of teaching/introducing the wonderful world of tea with what I know, share with and learn from the knowledgeable ones. I had the opportunity, and so should everyone else. My goal is to provide a relaxing space to rediscover ones center. Having good health both mentally and physically as the foundation of life is the only way to succeed in all areas, and have the luxury of live to enjoy the success. LA is my long term home, I hope to see tea culture flourish here, but not limited to here!

http://www.teahabitat.com/

New pots

No title

I am trying extra hard to be creative tonight, but my brain is constipated! I am tired but sleepless, watching South Park mindlessly in the middle of the night, wondering what can I do?! hmm maybe take some pictures of my new pots. I haven't done that for a while, quite a few pots are waiting to be photographed. I had tasted so many tea lately, I can feel them oozing out of my eye balls. My pee must contain more EGCG than a bottle of Lipton white tea! My dad brought back a lot of tea from Guangzhou, he had also shipped another 70kg. I can have tea parties everyday for a year without running out of supply. Wish I could be more productive at composing tasting notes. Lately, my mind is refusing to function like I want it to. Everything I know about tea is drowned by stress.

I just remember I am down to a very thin roll of toilet paper, but I am not going anywhere at this hour even if I had a stomach ache. I'd be too paranoid, even a fly would scare the crap out of me. The after trauma effect that is! It's been extremely insanely busy lately, that's why I am low on stock, I usually have a spare pack of the 12 big rolls some where. But still not a good excuse. I am being incoherent here...

Ginseng Sake

It's a rather common practice to add herbal medicines in rice wine in China, the remedies are long term nourishments which improve health and prolong life if drank daily over a period of time. Ginseng is one of the common kind, other odd remedies are lizard, rat, snake or tiger weenie, yeah..... you read that right, it was not a typo.

I am making a ginseng sake here. Since sake is a low alcohol content rice wine, it's suitable for my taste. The ginseng I am using is a small inexpensive red ginseng root, they are widely available at most herb store in China towns across the states. Loosen the ginseng bundle, rinse with water and let air dry, then simply put them in the wine. I used 3 bundles in a 1800 ml bottle, 4 should be fine too. This ginseng sake is ready to drink in about a week. A shot glass (1 - 2 oz) of sake at dinner keeps the doctors away! The taste is great, the sweetness in ginseng significantly mellows down the sharp alcohol taste. Drinking it warm is even better, the aroma of rice and ginseng blend well together which add dimension to the enjoyment.

Nutty and moonlight oolong

I tasted the moonlight before the nutty, for reason of its appearance. It has silver hairy young buds mixed with dark green leaves.

The first brew was a quick 10 s pour, light with floral aroma; the 2nd brew was a 1 minute steep, I tasted sourness, bitterness and wood/compose, sour stiff and cinnamon sweet after taste. 3rd and 4th was a minute each, tasted similar to 2nd but less floral.

Nutty is the least attractive looking leaves among the 3 samples. It's also the reason I saved it for the last, however to my surprise, it tasted the best of the 3.

Quick 1st pour - 10s, clean mouthfeel, very floral, sweet in taste; 2nd was 30 s steep, stronger aroma of floral and fresh mulch, hint of mint, sweet pu-erh like after taste.

Both the Snow and Moonlight oolong resemble sun dried peony. Nutty is high in floral aroma, hence more like a oolong, it's also less oxidized than the other two.

My preference is Nutty, Snow and Moonlight in that order. However I won't replace my TGY and high mountain oolong with the Darjeeling varieties any time soon. They are more of the European afternoon tea choice, the term oolong associates with these tea does not match the Chinese oolong in "spirit", perhaps a imitation of technique, but without the essence.

Unknown age green clay Yixing pot

My father was in China to attend my cousin's wedding. It is nice to have family and friends who fuel my tea obsession. My cousin gave me this unknown age old yixing pot! It's very smooth to touch, well seasoned with use, wonderful art work, and I love the mythical representation of the figure.

Buddhism promotes the idea of Karma, kinda like a score card through out your life, before life, after life and every life there after, basically eternal; your family can inherit your karma as well, roughly speaking. Monks particularly accumulate good karma by not eating/killing animals, eliminate desires, promote peace, no wrong doing, and so on. Once they reach the level of kindness of god, they become immortal and assume super power in order to continue to do good for the human kind.

This pot portraits a monk with super power where he's capable of inflating a raggie bag (his luggage/belonging) as his transportation vessel across the sea, fly over the clouds.

Snow oolong

T-ching tasting samples: snow, moonlight and nutty oolong. I'm going to be busy for the rest of the week, so I am going to do a quick tasting of Snow oolong before I leave for LAX.

Dry leaves: a lot of white hair young leaves, some what broken, sign of fermentation.

3 g, gaiwan, boiling water

The first brew started off well, floral, smooth with hint of sweetness

Boy that was as far as I could get on Tuesday!

Almost a week later (Sunday night), here I attempted the second tasting.

Same parameters, 10s, 15s, 30s, 60s

Started off with floral, hint of sweetness but not lasting; the second brew was more amber in color, compose and some leather hint, medium to crisp body, reminds me of my orchid barks; 3rd brew, compose taste is getting stronger and bitterness is noticeable; 4th, losing flavor rapidly, after taste is a little sweet mulchy.

This tea resemble Sun dried white peony more so than oolong, both in appearance and flavor.

I am really short on time, so I'll skim on the pictures.

Decorated in Hong Kong

Chinese New Year is this Sunday, so it's time to clean house! As a result, I packed up some clothes that I no longer wear, drove them to a local thrifty shop for the Aids foundation. Okay, I don't know where Goodwill is. Anyways, I found this little ginger jar, made in Japan, decorated in Hong Kong by Y.T.. One man's trash is another woman's treasure?!

I'll use it to store my 9 yrs old loose pu-erh.

05 vs 06 Lao Ban Zhang bricks

I bought a 2005 brick last year and liked it a lot, so I bought a lot of 10kg of the 06 bricks for aging. Although I had both tea today, my focus was away from tea, so I can't give accurate tasting notes at the time being. Pictures below show the difference of the two.

Left 05, right 06, both look about the same, however 06 seems a little less compressed than 05. I can break off the 06 rather easily in large pieces of leaves.


Left 05: Small broken leaves, this could be from my clumsy technique of breaking the brick, also I am currently prying the middle of the brick.
Right 06: Some whole leaves can be seen, consist of both young and old leaves.


Closer look of the 05 wet leaves.


Closer look of the 06 wet leaves.


Both are similar in color, light amber.

My home gallery

I shamelessly am very proud of my hall of prune blossoms.

My opium addiction

Here are my bricks, 10kg of 2006 Lao Ban Zhang pu. The excitement I feel about these bricks is similar to an opium addict found a supply of the gooey paste in bricks on the opium bed.

Speaking of opium, tea and opium got mingled together starting late 1700's, the British forced opium import to China to pay for tea consumption instead of paying with silver, triggered the famous Opium War in mid to late 1800's. The lost of Hongkong, forced open trading in ports of Guangzhou, Xiamen, Ningbo and Shanghai, the nation was brutalized by the British and other European countries, lingering resentment of the western countries are still among many Asian countries in addition to China. It was the most difficult time in all China history.

Tea has been a luxury item highly sought after and fought for for hundreds years. I can't imagine not indulging every sip of tea I can get my hands on. I treasure my tea more than diamonds and gold! Tea can nourish your soul, enrich your spirit, cleanse your flesh. Beauty within is the ultimate endeavor.

Change of comment setting

My blog is targeted by a handful of spam online promoters recently, featuring adult contents and various commercial products. To prevent further spamming and maintain the "purity" of my tea, I have changed comment setting of this blog to registered users only with text verification. I apologize for the inconvenience and thank you for your understanding!

Green day

Part of my loose leaves order arrived over the weekend. Inside of this box are mao fung, silver needle, sun dried bai mu dan, traditional bai mu dan and 10 kg of Lao Ban Zhang.


Sun Dried Bai Mu Dan

This is my favorite out of the 4 greens. Although I am not a big fan of green, this Bai Mu Dan has the floral aroma of a dan cong, sweetness of a pu-erh and the lightness of a green without the bitterness and grassiness.

4g, gaiwan, crab eye water, bottom throw
It started with a strong sweet floral aroma, liquid is clear yellow, sweet, a lot of flavor for a green. Being sun dried, it should be categorized as white instead of green?! Well, it has all the characteristics of white, no much of green at all. It can take long steeping and hot or warm water, taste great hot or warm. The flavor does not turn bland in anyway. It's a great tea for beginners and every day office drink. You can't make a bad cuppa with this tea no matter what tool you use. Well with the exception of bad tap water maybe. Love it! A good skilless tea.


Silver needles

Attractive looking leaves, young and hairy, though not as hairy as some others I have seen. It's also on the thin side.

4g, gaiwan, crab eye, bottom throw
It was nutty and grassy, astringent, very light yellowish color, sweet after taste, dry mouth feel afterwards, can't take long infusions. It's decent, but nothing to brag about.


Jade pole
interesting looking tea, my first perception was these might be some old leaves. Turns out they are very young and tender, long thin leaves picked right after spring rain.

4 poles (4g), gaiwan, crab eye, bottom throw
Sweet and nutty, a bit astringent, slight sweetness, last 3 brews, faded quickly after the second. Its flavor is better than the silver needles.

I had 3 out of 4 greens so far for the day, and already drunk. But, I am going to hit one more - traditional bai mu dan.


Traditional bai mu dan

This is a true green version, steamed then dried.

4g, gaiwan, crab eye, bottom throw
Light floral, grassy, hint of nutty and astringency, sweet and nutty after taste, last 3 brews, mild in every way as a typical green. Bitter and astringent when steeped for long.


Difference of the 2 bai mu dan

Left: traditional (steamed green); right: sun dried (fermented during drying). Sun dried version is very flavorful compared to the steamed version. The fermentation allowed the break down of the sugar, gave it a honey like sweetness brew after brew. This is my re-orderable item.

Birth of Lapsang Souchong - Zheng Shan Xiao Zhong

Myth of Lapsang Souchong 正 山 小 種 (Main mountain small bush)

Wu Yi Shan has long been the major tea producing region through out China history and today. Gong Bing - Tea cakes were produced before the Ming dynasty, loose leaves thereafter. Before tea became a fashion in European, black tea was no where to be found. It was born due to an accident. A military troop past by a village, made themselves comfortable by sleeping on top of a layer of tea leaves which were being sun dried during the day. The village people couldn't collect the leaves over night, then found the fresh leaves completely fermented the next morning. These leaves were to shipped to Europe originally as Wu Yi Yen Cha. But as a result, the village people smoked these over fermented leaves to mask the flavor using fire wood. The name Lapsang Souchong was given to this new product. Interestingly enough, the Dutch loved the smoky flavor and ordered more, hence the spread of Lapsang Souchong in Europe.

Lapsang Souchong is Fukkienese, Fu Jian in modern day. Tea is also Fukkienese, De' is how it's pronounced. It became Tee in Dutch, then Tea in English. Cha is the official name in China, also used in India and the rest of Asian countries. Geographically, Fu Jian port was the first landing of the Dutch to load up ship loads of tea. De' was therefore adopted by the Dutch and carried back to Europe. In fact, most imported tea from China to Europe are of Fukkienese names. I couldn't make sense of Lapsang Souchong before I found it on an English/Chinese tag at WHF years ago.

1996 Zhong Cha Orange Uncooked- MengHai

It's been a while since I post anything. Wish you all a happy new year! Beginning of the year is the time to plan, so I have. One of them is drink lotsa tea of course. :)

I am drinking a 1996 Zhong Cha "orange in orange" uncooked pu-erh by MengHai, sample from Hou De.

Dry leaves smell nice, aged forest floor, mixture of dried leave and wood, no smoke or unpleasant smell. Medium compression, complete dehydration made it easy to break off leaf by leaf, shiny and white hair leaf tips can be found.

4 g, gaiwan, boiling water

Rinse, pour immediately, I usually taste the first rinse to see how drinkable it is. I was expecting something fermented astringent or even musty taste, to my surprise, it taste sweet and nutty right from the beginning.

1st brew, 10s, reddish amber color, clear, smooth creamy mouth feel, sweet, nutty, woody, hint of bitter after taste.

2nd brew, 10s, more red, heavier nutty, woody flavor, smoother and creamier than first, hint of bitter, subtle sweetness

3rd brew, 5s, color remain dark reddish amber even with shorter infusion, similar to 2nd brew but sweeter mixed with same level of bitterness.

4th brew, 5s, nutty, less woody, sweeter, light creamy mouth feel, lingering creamy mouth feel

5th brew, 10s, it become sweeter, floral flavor is coming out, quite interesting

I made 15 brews, each gets sweeter, but lighter in color, more floral and nutty, woodiness is almost gone since 8th brew.

Open leaves, mixed regions, some young meaty leaves, some matured meaty leaves, small amount of thin large leaves do not seem to come from the same type of tree as the meatier type.

Over all a well aged raw pu.

Pink blossom 20x30"

New recent painting up sized from 9x12" to 20x30". I feel the pressure of my over ambitious project 36x6'.

Singing doll

My sexy baby doll

One of my 3 yrs old niece's presents is a singing doll, I believe she's Belle of Beauty And The Beast. The lyric goes like this:

Your invited
Your invited
Tea for two
Tea for two
You take out the cookies
I'll pour the tea out
You and me
You and me

Ever since her birth, I find my childish side I tried so hard to repress for years resurfacing again. A silly singing doll which I refused to spend a second to lay my eyes on years ago, became quite endearing now, well especially it sings a song of tea of course. :)

My niece likes to "cook" and "make" tea, she has her own stove complete with cook wares, spices, condiments, ingredients, table wears, utensils, 2 sets of tea ware. Her favorite is tea party, if she's "making" tea, you must "drink" it, usually her dolls are the main guests, I am just there to fill in.

Whenever I make tea with my little pots and cups, she'd join me with her own teaware. We often toast with a cup of tea too. Nothing is too silly with her. I have 2003 pu-erh stored away for her 18th birthday, also 2006 for my nephew too. My attempt to introduce tea drinking to both of them, and preserve some thing rather special for years to come.