April 21, 2013
This is a very uncommon tea that has managed to become one of my absolute favorites. The name is not quite representative of what it actually is since the Long Jing conjures up thoughts of the perennial favorite Dragonwell green tea. The Huang Pao might lead one to think of an oolong tea. The name translates to “Emperor’s Robe Dragonwell” and this is a black tea with really very little in common with either of those teas sharing its namesake. It comes only in small 3g packets and the tea is said to have been a lost art for over 300 years. Normally I am leery of tales of teas “lost” for centuries and then only recently rediscovered and recreated, it is usually less than genuine and used to add some mystique and interest to an otherwise unexciting tea. While I can’t vouch for the story of it having been lost to the sands of time and miraculously recreated hundreds of years later, I can say it is wholly unique and unlike any other tea out there.
Long Jing Huang Pao
It is a heavily fermented tea akin to Puer but with some very major differences. It is not fermented in humidity and it is processed very differently in almost every regard. Instead of the earthy and deep flavors of a quality Puer, this tea presents what I can only describe as an over-ripe almost spoiled fruity aroma and taste. That may not sound particularly enjoyable but it is incredibly successful and really comes alive on the palate with astounding complexity. The scent has a familiarity that I could not place for years and it has driven me crazy for a long time. A few months ago I was at the zoo and when I walked into the cave-like enclosure where the bats live I had a Eureeka! moment. The fruit and heat/humidity instantly registered as the exact scent I had been trying to place for so long! Again, not the most sensual thought to associate with a tea and I will admit that freely but neither are the earthy/mushroomy qualities of many highly-prized Puer teas :) It is subtle and not overpowering, more like biting into a super soft peach that is definitely over-ripe and would maybe be on the verge of being discarded in another day or two.
It is absolutely captivating to me and just a magical scent that transports me back 300 years easily with every sip.
April 21, 2013
After almost a year away I am going to try to make a go at continuing to share my journey with tea. I haven’t stopped drinking tea and my passion is still there, it is just that after over 12 years my tastes have refined and I don’t do as much experimentation as I once did. I still dabble and will try something new and different but it has slowed down. Each Spring does bring excitement and subtle variation in old favorites but that doesn’t always translate to exciting writing. I’m going to try to cover exactly what I am drinking, both the high-end and the low-end even if it is something I may have covered in the past. We’ll see how it goes!
April 10, 2011
I just can’t wait, even though it seems like many 2011 teas are still a short time away, I’ve been snatching up any 2011 greens I can find. Wu Yi Qu Hao has been the hands-down standout so far! What an amazing tea! Opening the pouch hits you with such an intense aroma it is almost impossible to describe. For some reason it brings to mind a waxy or almost plastic smell, but not in a bad way. I later settled on the smell just being a very intense Hawthorn Berry (Haw Flakes!) and very fruity and just incredibly fresh and vibrant. Wow.
Wu Yi Qu Hao
Parallels instantly come to mind of my personal king of teas, Yellow Tea from Hou Shan, and the fact that it comes from the same rocky Wu Yi cliffs as another perennial favorite Shui Xian can’t be ignored. It is a very light, but bold and assertive, mix of fruity, nutty, and vegetal in perfect harmony. For anyone that loves subtle and light greens, this is tops!
If this is any indication of how the 2011 crop is going to be, I’m in for a great ride.
March 30, 2011
Even with the terrible tragedies in Japan, I can’t help but think of Spring without dreaming of Shincha. It seems that the weather is shaping up for a late season but there are a few places taking orders. I have had a number of inquiries and questions on the safety of this year’s crop, and honestly while I am reasonably certain it will be fine, I have some reservations in definitively saying it is 100% safe. 99% I could do, maybe, but there are a lot of factors and issues at play. I’d love to hear other’s theories and thoughts.
Now for the Erhu bit. I own a number of instruments and play none of them well, but I love music and I do love experimenting and playing terribly. I also love music. I’m entranced by the Sitar and the Erhu both. A Sitar is a tad out of my price range and would require a lifetime devotion to be even bad at, same for the Erhu but it is at least affordable. :) So I finally dove in and purchased a decent beginner/intermediate Erhu. I honestly have no real idea what I’m in for and have not played a bowed instrument before, but I love classical Chinese music and know and recognize more of them than classical Western pieces. At the least I hope to be able to play a few basic melodies and maybe use it to sample for some digital creation, at the very least it will make a lovely piece of art!
March 4, 2010
Big things have been brewing and I have had the great fortune to become friends with a great local woman to Huoshan that loves the remarkable yellow tea from the famous mountain as much, if not more, as myself and has been beyond gracious and hard-working to bring this treasure into the spotlight it deserves. I have obtained a reasonably large sampling of each of the five grades of the tea directly from the source, as well as insight, and amazing photographs. Yellow tea is essentially unknown in the West, and while it is my personal favorite, it has always been a bit of a struggle to obtain and in high quality. I hope to help change this, also to demystify and bring this unique tea to many more people to enjoy as much as I do.
We often overlook the people behind the tea and the effort, passion, and devotion that goes into those small leaves. The story, culture, and history often makes the cup taste even better, and I’ll post a little teaser photo to hold you over until the floodgates open soon!
May 20, 2009
This Chinese green tea was part of the newly re-discovered Upton Tea cache I unearthed a while back. Upon opening the sealed bag i was instantly hit with a very strong woody/smoky/oaky scent that is not normally what I prize in a green tea, but I soldiered on. The leaf itself looks a bit brown and slightly wiry and twisted, it looks as if some Bi Lo Chun snails came slightly undone but not completely.
I tossed some into my trusty gaiwan and after about 30-seconds I had to “peek” to see and smell if anything had improved because, truthfully, from the scent and look I was dreading it a bit. It was a horse of a different color! Completely different. It had no smoky/oaky notes and instead had transformed into a buttery cross between Bi Lo Chun and Long Ching (Dragonwell). The leaf had unfurled into nicely green, but ragged and torn, pieces that also were much different than the dry appearance would have suggested. After the completed steep of about 2-3 minutes I was greeted by a tea that seemed an almost perfect mix of Bi Lo Chun and Dragonwell which mirrored the scent. I am impressed at this doppleganger. After sitting a bit overtime in my gaiwan the last sips started to produce a more astringent, strong, vegetal, and smoky taste that matched more with the initial dry aroma.
I can’t say it is a favorite because I could always have a more refined BLC or Dragonwell instead, and the later qualities that shone through are less enjoyable to me personally. But all-in-all it was surprising and enjoyable so there is also nothing “wrong” with it either.