All tagged Yunnan

Tea Reflections

Last week my friend and fellow tea blogger Mike (The Tea Letter) and I met for a gongfu tea session. Mike brought the tea, I brought the teaware and my camera. We had had tea together before at a tea house in San Francisco but this was the first time we got together with the intention to work on a “tandem” blog post. I’m glad to report that the input and inspiration I got from our tea session stretches far beyond that. This post has been particularly challenging to write, maybe because that input stirred inward reflection and assessment of my tea journey so far.
 

My tasting notes: He Kai Shan Puerh

The weather in San Francisco is weird, there’s no other way to put it. We have a unique micro climate. So while the rest of the Northern Hemisphere is trying to survive the scorching heat of summer, we have to put up with the fog and lower-than-usual temperatures. August has even been renamed Fogust (= fog + August). It’s dreary and grey. For a tea drinker, it’s actually rather ideal. Did you know that the fog has a name?

My tasting notes: loose ripe Pu Erh

The first time I had pu erh was a long time ago and I didn't even know it. Back then, the only thing I knew about tea was that I liked it a lot. One day a relative gave me a round colorful cardboard box with black Chinese characters. Inside the box, wrapped in paper, there was tuocha, a dome-shaped compressed tea, made of pu erh. I cannot describe the fascination this little box exerted on me. It might have not been very high quality tea but to me it was like a treasure. You had to grate the dome-shaped cake to make a cup of tea and this process alone had something magical to it. The tea was strong, intense.What is pu erh?