tag:blogger.com,1999:blog-67216812874672443382024-03-05T20:06:52.286-06:00Tea QuestBack to BasicsEcclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-6721681287467244338.post-87581269202373843192012-01-27T22:58:00.002-06:002012-01-27T23:02:14.309-06:00No PlantsSo, the seeds are harder to germinate than lima beans. Research suggests cuttings are how most people get plants. If anyone in Madison, WI or the surrounding Central Wiscsonsin area wants to share cuttings, please let me know. If I acquire cuttings, I will post and be open for cutting distribution myself. <br /><br />Tea, the gift of mindfulness.Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com0tag:blogger.com,1999:blog-6721681287467244338.post-86791284994867392872010-03-09T23:10:00.003-06:002010-03-09T23:36:36.699-06:00Growing Tea<div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-large;"><span class="Apple-style-span" style="font-family:verdana;">Tea S</span><span class="Apple-style-span" style="color:#33CC00;"><span class="Apple-style-span" style="font-family:verdana;">EE</span></span><span class="Apple-style-span" style="font-family:verdana;">DS! </span></span></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDNKXyfYh_mJxEnxnhNOFwGjlqB-YKDAzGpAGKU4sRDNvdvlCXhSPfvthlgynMgYZA0DC-gQunvtNqYsOwL00OmCWtakCddGqy8A2fSmDLMyozsnON3g2NPAcm_W-25ZAPMZ52koM1I4/s1600-h/P1020839.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDNKXyfYh_mJxEnxnhNOFwGjlqB-YKDAzGpAGKU4sRDNvdvlCXhSPfvthlgynMgYZA0DC-gQunvtNqYsOwL00OmCWtakCddGqy8A2fSmDLMyozsnON3g2NPAcm_W-25ZAPMZ52koM1I4/s400/P1020839.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446869187032902866" /></a><br />A few months ago I purchased a small tea plant off of eBay for a small price. It appeared to not be growing, so I pulled it up and the roots looked healthy! Ah, so I repotted it, hoping it will reroot okay. Minus the shock, it should recover.<div><br /></div><div>Since I thought it failed, I ordered some tea seeds from Horizon Herbs, which produces fresh seeds of all kinds every year. It appears 2010 was a good season for them, so I have high hopes for germination rates! I just cracked 5 seeds open and are soaking them overnight. I will then proceed to plant them with my other tea plant, trying to keep warm.</div><div><br /></div><div>Life!</div>Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com2tag:blogger.com,1999:blog-6721681287467244338.post-35670569969341451222010-02-22T22:32:00.004-06:002010-02-22T22:35:48.868-06:00Tea and Music of Early 2010Alright, 2010!!<div><br /></div><div>I have been drinking some Tanyang Gong Fu Black tea from Dragon Tea House which is delicious! I have also been drinking kuradashi gyrokuru, kukicha and kabusecha from "isenocha" on eBay. The best deal on aged Japanese Greens available on the net.</div><div><br /></div><div>All this tea has been great to me. I have coffee very seldom now, solely as a treat.</div><div><br /></div><div>In addition to tea, I enjoy many a musical sensations. Many bands that are low-key and an absolute delight to listen to. Here is a record I recently picked up...</div><div><br /></div><div><span class="Apple-style-span" style="font-family: Geneva, Arial, Helvetica, sans-serif; font-size: 10px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><table width="100%" border="0" align="center" cellpadding="5" cellspacing="0" style="margin-left: 25px; margin-right: 10px; padding-top: 10px; padding-right: 10px; padding-bottom: 10px; padding-left: 10px; "><tbody><tr align="left" valign="top"><td colspan="2"><img src="http://farm3.static.flickr.com/2752/4159757858_f03cf70038_m.jpg" border="0" /></td></tr><tr align="left" valign="top"><td colspan="2"><h2>The Seven Fields of Aphelion</h2><p>The Seven Fields of Aphelion may be a member of Black Moth Super Rainbow, but with her debut solo outing Periphery, she’s left the tweaked dance floor glitches in the black forest, and wandered into a hazy sun-dappled meadow. Swirling vintage synthesizers and piano dwell amongst the grasses, flowers and ruins of abandoned factories in this forgotten place.<br /><br />Over twelve tracks, Periphery acts as a travelogue through otherworldly, yet somehow soothingly familiar sonic landscapes. Synth layers grow slowly and organically into swells of pulsating tone so palpable, you’d swear that they are breathing. Haunting piano lines effortlessly dart their way in and out of the mire, like a group of pilot fish fearlessly zipping around a Great White.<br /><br />But there is also a very real and warm emotion in this<br />music. Periphery plays like a shoebox of curling yellowed photographs, lost in an attic somewhere that has only recently been unburied and rediscovered, giving faded-color evidence to half-recalled memories.<br />Each of these wordless tales is an exercise in trying to bring back the stories behind those frozen-still images that were captured in front of the Super 8’s and Polaroids of lost times. Similarly, the album’s artwork<br />(featuring multiple exposure photography from The Seven Fields of Aphelion) conjures up old thoughts and dusty emotions through a carefully applied lens. Perhaps these aren’t your memories, but there’s a certain déjà vu quality to them that has you second guessing yourself; maybe you have been to these places before.<br /><br />Periphery is as comforting and warmly familiar as finding your favorite childhood toy, but carries with it the same discernable sadness that comes from knowing those times have passed. Its fragile, ambient soundscapes of piano and synthesizer reflect glimmers of forgotten feelings with each gentle inflection and shift in tone.</p><p>-graveface.com</p></td></tr></tbody></table></span></div>Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com0tag:blogger.com,1999:blog-6721681287467244338.post-43615941398769805722009-06-07T22:45:00.003-05:002009-06-07T22:55:15.027-05:00Something About TeaThere is something about the human condition that allows us all to relate. Given some tea, the process becomes much easier. It is something so simple, yet it can also be as sophisticated as one chooses it to be. I believe there's a tea, or even a tisane, for everyone. It is just a matter of finding what you like. Living well doesn't have to include tea. However, drinking tea will certainly help you live well.<br /><br />To health, friendship, and the leaf.<br /><br /><span style="font-style: italic;">Cheers.</span>Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com0tag:blogger.com,1999:blog-6721681287467244338.post-63924565441419198272009-03-31T16:47:00.008-05:002009-03-31T17:09:54.367-05:00Homemade AmbrosiaWell it's safe to say that brewing kombucha tea at home is very rewarding. Not only is KT simple to prepare, but it's quite inexpensive. Each bottle costs less than $.50 cents to make. I've also found kombucha brewed at home tastes better than store bought KT. I like to make my tea solution a little stronger to increase the residual tea taste in the final product.<br /><br />My apartment, during the late Winter/early Spring months, is around 60-65 degrees Fahrenheit. I've found that 10 days of brewing accomplishes a nice cider flavor while leaving enough sugar in solution for bottling. After six days of being bottled, the yeast has had enough time to convert sugar into C02 and alcohol. There is some sugar left. I had been using around 1 and 1/4 cups sugar. The batch I started last week was cut to 1 cup to reduce final sugar content. <span style="font-size:85%;"><span style="font-style: italic;">I'm looking for that optimal range for my brewing conditions v.s. temperature.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtAe36RdtfJckz7Tq-2oId3TiEc4yQ4Kg2VDyTrV6vMnxe7ngQaKyoT-7XQC_qbwHPWMoF6E5_uJ00W8BKc30GARZBQa2SUAXl-em3_I6m5e9eOrPwrjCtbCE5vnEbacd7EUrXX_8Gzc/s1600-h/P1020753.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtAe36RdtfJckz7Tq-2oId3TiEc4yQ4Kg2VDyTrV6vMnxe7ngQaKyoT-7XQC_qbwHPWMoF6E5_uJ00W8BKc30GARZBQa2SUAXl-em3_I6m5e9eOrPwrjCtbCE5vnEbacd7EUrXX_8Gzc/s400/P1020753.JPG" alt="" id="BLOGGER_PHOTO_ID_5319474949573575394" border="0" /></a><span style="font-size:78%;"><span style="font-style: italic;"> My favorite cup. I drink KT and wine from this guy, sometimes aqua.</span></span><br />With a kombucha tea at about 16 days total, I'm well on my way to refining my techniques. I suspect a longer bottling phase would further convert sugar into C02 and alcohol... If only I was more patient. Nonetheless, this homemade ambrosia, from black, green and white tea, is simply delightful.Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com0tag:blogger.com,1999:blog-6721681287467244338.post-37196210849565146682009-03-09T19:24:00.007-05:002009-03-15T17:33:29.567-05:00When the Time is Right, is it Time?Let you and your body decide.<br /><br />At about 8 days of brewing, the white tea and green tea jugs are doing really well. Since this is the second time through the brewing cycle, I think all the microbes are fully activated. As mentioned a few posts ago, the yeast is going nuts with the CO2 production. One of my baby SCOBYs has a big 'ol bubble on the underside of it, like one of those goldfish with big bubbles on the cheeks.<br /><br />Earlier today, I ladled some kombucha from each of the two jugs into a single drinking cup. It's way better than last batch, which was far too sweet and lacking in vinegar and fizz. My apartment is around 62 F, and at day 8, it is still a bit too sweet. The vinegar taste and bubbles are great though. I use a fairly simple test for sugar content. If you've ever had soda, you may know this already... The teeth grind test. My teeth will get sticky with sugar and acid sticking to them, and you should be be able to feel it. As sugar is reduced, this effect subsides.<br /><br />I also tested my kombucha with some pH paper. I have congo red pH paper which I found on eBay. It reads from 3-5 which is what the range of Kombucha tea should be around. The pH indicated it was around 4, as the paper was partially activated.<br /><br />I'm guessing 10 days until the kombucha reaches the right balance, since the weather looks crummy and cold in the next few days. Anyway, the one cup a just drank feels real good in my gut. It must be treated as an elixir, as that is precisely what it is... Not for the faint of heart. Lovin' this stuff.<br /><br />Update: I bottled one jug, the white tea, at 12 days. The green tea I let go to two weeks, as it seemed to be fermenting slower. <br /><br />I really like the ginger berry flavor, so I mixed a few bottled with it. I'm going to try to let the kombucha gather some fizz for a few days before I crack 'em open.Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com0tag:blogger.com,1999:blog-6721681287467244338.post-15167331586610427572009-03-08T19:14:00.006-05:002009-03-08T19:30:24.445-05:00Remembering FallLast Autumn, I went for a hike in a small park near my place. I took some pictures, enjoyed the afternoon exploring... I remember why I set out that afternoon. I thought it was going to be the last decent day of Fall, and so I meant to soak up the elements.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CxXZeF5YtpGhp5nuLScxEUNG1bzARsEFY0tRjnSts9xl2izZKoqcZQbGesiP-FeztgHF01aWxc4v5nQj8xHN_zOmb6tJOGPYmUDAlSFlI_y93L_tApy-2tS7lUhLSxssCdppbFitRKA/s1600-h/P1020536.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 278px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CxXZeF5YtpGhp5nuLScxEUNG1bzARsEFY0tRjnSts9xl2izZKoqcZQbGesiP-FeztgHF01aWxc4v5nQj8xHN_zOmb6tJOGPYmUDAlSFlI_y93L_tApy-2tS7lUhLSxssCdppbFitRKA/s200/P1020536.JPG" alt="" id="BLOGGER_PHOTO_ID_5310975878184129522" border="0" /></a><br />It wasn't the last nice day, but it was one of the last few...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbtF4ZYZf6Cifgy21e2NTyKd68Ia41DGSCJ1upPgl5AqxwJ7Ss_BLMaUi0Dl5NLEAuVVsMzU4Xew2kbTersKfBE9W9Bj5756-bMWV_tlRGvBm98pCjPO_rW55Mu-vUqHEWz8cfqZG3Yo/s1600-h/P1020550.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 256px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbtF4ZYZf6Cifgy21e2NTyKd68Ia41DGSCJ1upPgl5AqxwJ7Ss_BLMaUi0Dl5NLEAuVVsMzU4Xew2kbTersKfBE9W9Bj5756-bMWV_tlRGvBm98pCjPO_rW55Mu-vUqHEWz8cfqZG3Yo/s200/P1020550.JPG" alt="" id="BLOGGER_PHOTO_ID_5310976375641420434" border="0" /></a>With Winter waning and rainy, dreary days to come, I look back until Spring wakes up. Autumn always makes me think of the smell of dead leaves baking in the sun.<br /><br />Smells: it's how I remember teas the way I do.Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com0tag:blogger.com,1999:blog-6721681287467244338.post-48055099158692752782009-03-05T16:51:00.006-06:002009-03-05T17:16:25.812-06:00Bubbles You Say?<div style="text-align: left;"><span style="font-style: italic;">...Bloop, bloop bloop...</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIinsnrYsr2lY1pJq1MFyqfRdnlf4l-HY_hyphenhyphenQLKugkxIinB5BLmxtYTkK_RWvdo0D81ymjs8mggnEgwdkQsKWQOQ5FS9fwf4ZEsHZVD2ShLKYxLH6j7qh34lJREYBVbdrlGkMRGncuIMk/s1600-h/P1020705.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIinsnrYsr2lY1pJq1MFyqfRdnlf4l-HY_hyphenhyphenQLKugkxIinB5BLmxtYTkK_RWvdo0D81ymjs8mggnEgwdkQsKWQOQ5FS9fwf4ZEsHZVD2ShLKYxLH6j7qh34lJREYBVbdrlGkMRGncuIMk/s320/P1020705.JPG" alt="" id="BLOGGER_PHOTO_ID_5309841118294947026" border="0" /></a><br />Only five days into brewing, there is some serious bubbling going on. I have more green tea brewing in the foreground, and a mostly white tea brewing in the background (had black tea starter).<br /><br />The white tea is really chugging up a storm. There is a mother of size in there, and the bubbles have forced it from the bottom up to the top.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjlOdGIjuVpH6QRqbGxTasS230LWGRXQ3IBIhSXgk7x60OwYgDOZM_ow_nUUU6exa60fOrLpU__3grbO3ysA0WNGqjpdIyNmIQmz9LVefNuJPhvX0d8QQLZ0fxQ2AWopceCQ_7w_SeIw/s1600-h/P1020710.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjlOdGIjuVpH6QRqbGxTasS230LWGRXQ3IBIhSXgk7x60OwYgDOZM_ow_nUUU6exa60fOrLpU__3grbO3ysA0WNGqjpdIyNmIQmz9LVefNuJPhvX0d8QQLZ0fxQ2AWopceCQ_7w_SeIw/s200/P1020710.JPG" alt="" id="BLOGGER_PHOTO_ID_5309842087568251058" border="0" /></a><span style="font-size:78%;"><span style="font-style: italic;">A few hours before these pictures were taken, I push down on the surface SCOBY to allow some gas to escape. A few hours later, my mothers were all gassy again.</span></span>..<br /><br />I was doing some reading online this morning about kombucha (as I cannot seem to satiate my desire for more information), and learned that the more you brew, the more CO2 is produced. Basically, when I received my SCOBY mothers, they were somewhat shocked from inactivity and transport. As the SCOBY mother (namely the yeast) begins to proliferate, it becomes more active.<br /><br />It explains why my first batch of kombucha was a bit sweet, and not so fizzy. They are drinkable, but still to sweet for my taste. Also, I kept about 1/10th of the last batch in each container to keep the brew acidic. I think this allowed the mothers to get right down to business as soon as they were plopped in the jugs.<br /><br />The more you do something, the easier it gets. That means me brewing kombucha, and the mothers' laborious duty of converting sugar and tea into acids, alcohol and CO2. And yes, it's okay to personify the mothers :DEcclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com1tag:blogger.com,1999:blog-6721681287467244338.post-21766613560918025302009-03-02T16:42:00.005-06:002009-03-02T19:33:46.490-06:00Kombucha Batch, Numero UnoAfter seven days of brewing and picking up a case of EZ Cap bottles, I bottled around two gallons of kombucha tea. Temperatures throughout brewing remained around 62 degrees with minimal variation.<br /><br />Included are: Five bottles are Kenyan black kombucha (back row). Three bottles are Dragonwell/Long Jing kombucha (front left). Two bottles are Dragonwell/Long Jing with raspberry, blueberry, blackberry, strawberry and ginger (front right).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTey0Qc88VqnmeYk4Jz1qooQXGdt8oZhZXqd8mlsojPRV4eqMordEzY7kPvXRdqAue0gcFtyej0dj9_hI5EaXyyIrMdwwg3jsBP1pztH9F-STH1vj0VBU7Z55OkZYDVxTCp95plSwXG1I/s1600-h/P1020691.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTey0Qc88VqnmeYk4Jz1qooQXGdt8oZhZXqd8mlsojPRV4eqMordEzY7kPvXRdqAue0gcFtyej0dj9_hI5EaXyyIrMdwwg3jsBP1pztH9F-STH1vj0VBU7Z55OkZYDVxTCp95plSwXG1I/s320/P1020691.JPG" alt="" id="BLOGGER_PHOTO_ID_5308729028615585090" border="0" /></a><span style="font-size:78%;"><br /></span><span style="font-size:78%;">...For the flavored bottles, I simply cooked about 3/4 cup of mixed berries with about an ounce of water on stove top. Simmered about five minutes, and strained and decanted into bottles. The juice is about 1/4 of the entire bottle, maybe less.</span>..<br /><br />At this point, I'm letting them sit out at room temperature. <span style="font-style: italic;">Bottles of kombucha that are raw and unpasteurized will create carbonation via anaerobic yeast activity</span>. Since this is my first time brewing and bottling, I'm going to try the kombucha at different intervals with different bottles. After 48 hours of bottled time, I'm going to taste and decide if I should let the rest of the batch continue fermenting at room temperature. The final step is refrigeration and enjoyment. I have met a few people who have either never had kombucha, or have had limited experience with it.<br /><br />I'm excited to share what I have helped create <span style="font-weight: bold;">:D</span><br /><br />On a final note, I immediately began brewing two more gallons of kombucha. This time, I'm brewing large leaf Bi Lo Chun in one container, and Yunnan White Tips (~Silver Needle) to the other gallon.<br /><br /><span style="font-size:100%;">L</span><span style="font-size:100%;">et</span> there be <span style="font-style: italic;">fizz</span>...Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com2tag:blogger.com,1999:blog-6721681287467244338.post-30745044047617196712009-02-22T17:13:00.004-06:002009-02-22T18:46:48.717-06:00Why I love CraigslistPeriodically I browse Craigslist. Sometimes the musical instruments, sometimes the free stuff- even found an apartment on there for next year. <br /><br />Following in suit of my last post, while browsing the free stuff section, I found a kindly women 'giving' away kombucha mushrooms. There was a donation of $5 per mushroom, and I was more than happy to oblige.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvXRmhfpZQrZIihU9AzV3HYqjzyp0j1aDDkoZBp-eENoR5ieiJq706LHZwCG8TwBD4JELxFV9daxPtOhsAUaKD4yy2GYVpIcz4muQfAKvZ3Et3-9BivNH_LzculQui-4ymLF0orJqjr8/s1600-h/P1020683.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvXRmhfpZQrZIihU9AzV3HYqjzyp0j1aDDkoZBp-eENoR5ieiJq706LHZwCG8TwBD4JELxFV9daxPtOhsAUaKD4yy2GYVpIcz4muQfAKvZ3Et3-9BivNH_LzculQui-4ymLF0orJqjr8/s320/P1020683.JPG" alt="" id="BLOGGER_PHOTO_ID_5305785905578079362" border="0" /></a><br />With that said, I purchased two fully developed and rather large mushrooms. Also new are two, one-gallon jugs that I bought from a wine and hop shop. The recipes I'm using to start of this shindig are:<br /><br />1 gallon water, ~10 teaspoons Kenyan black tea, 1 1/2 cups raw white sugar, 1/2 cup kombucha starter, and 1 kombucha mushroom.<br /><br />The second is all the same except about 8-10 teaspoons of Long Jing, Dragonwell.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56w8BSChOT-XzVvXQNd1EMoWfLiz5fjt3RmJv4QVMXr3wJtj6NFRjwpls0uveyocUi3Rexk9AS4kxcQHR7PqTlk0c4oMfcMKgBwF9cU-DgDFyx7EVEuk1uIG28Oi9TxRD1F4vt24L31E/s1600-h/P1020688.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56w8BSChOT-XzVvXQNd1EMoWfLiz5fjt3RmJv4QVMXr3wJtj6NFRjwpls0uveyocUi3Rexk9AS4kxcQHR7PqTlk0c4oMfcMKgBwF9cU-DgDFyx7EVEuk1uIG28Oi9TxRD1F4vt24L31E/s320/P1020688.JPG" alt="" id="BLOGGER_PHOTO_ID_5305786368945663650" border="0" /></a><br />Let the good times roll...<br /><br />(The dancong jug is very slow going. There are bubbles, but without a mushroom, the formation is going quite slow. After 2 1/2 weeks, the liquid is still sweet, indicating the sugars are not being consumed by the culture. )<br /><br />Thank you, Kasha, for the beautiful mushrooms.Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com1tag:blogger.com,1999:blog-6721681287467244338.post-4875339349071851692009-02-06T13:26:00.005-06:002009-02-06T13:40:03.845-06:00Jiao-gu-lan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8i87F9m7QMQxw5kjd4UeOh0waUsUN0ctuZ4hIdfE3jhh85ESmiQBUNtRwLHls6dYTZykkhSm5LCxjP0xr4DmFxWbyrXHygLg5X4uEcFCyN4yreQAoo6WLS2purekDF8JklIeQhCcsgIA/s1600-h/jiao+gu+lan.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8i87F9m7QMQxw5kjd4UeOh0waUsUN0ctuZ4hIdfE3jhh85ESmiQBUNtRwLHls6dYTZykkhSm5LCxjP0xr4DmFxWbyrXHygLg5X4uEcFCyN4yreQAoo6WLS2purekDF8JklIeQhCcsgIA/s400/jiao+gu+lan.JPG" alt="" id="BLOGGER_PHOTO_ID_5299768437983931746" border="0" /></a><br />Poor man's ginseng? Hmm... I might go as far as to call it wise man's ginseng.<br /><br />Jiao-gu-lan supposedly contains 4 times the amount of adaptogens than either Chinese or American ginseng. I actually just got some American ginseng from my brother over the holidays, and can be saved for another post.<br /><br />From my brief experience with this herb, it is quite sweet and can be great for the mind. The buzz, if any, could be described as a tea like buzz, but not from cafeine. I got a bag from TeaSpring a while back and recall it being quite good. I did not, however, want to keep buying the herb once I found out seeds are readily available.<br /><br />I decided to buy seeds from Horizen Herbs, a company specializing in fresh, USDA organic seeds. They create all their own seeds and guarantee them fresh while in season. On the back of the package in the image above, it is stamped 2009. <span style="font-style: italic;">The proprietor also mentioned fresh Camellia Sinensis seeds are due soon.</span><br /><br />This happy herb grows as a vine, and I think it would do quite well in a sunny window with some support stakes. Expect posts later this year on growing Jiao-gu-lan.Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com1tag:blogger.com,1999:blog-6721681287467244338.post-92212815484108662552009-02-04T13:59:00.007-06:002009-02-06T13:22:25.316-06:00Kombucha ProjectKombucha. Kombu, meaning mushroom, and Cha, meaning tea. Kombucha is fermented mushroom beverage which has become increasingly popular. There are no "mushrooms" in the tea, but rather a mushroom-like SCOBY (Symbiotic Culture Of Bacteria and Yeast).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO86Wg8NKPIuMo722KAkwqqzpnN_gQDkx0-SSjUQHp-MAJC0sUIPQivqNVGMufJm41V1wy3WMwqdv78fcG5cmiiPnuiPIY-H22rS5-Vw_Xvxihg96TlnlreGMdU9Mz0ZXlnnGOXCait8Y/s1600-h/GT's.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO86Wg8NKPIuMo722KAkwqqzpnN_gQDkx0-SSjUQHp-MAJC0sUIPQivqNVGMufJm41V1wy3WMwqdv78fcG5cmiiPnuiPIY-H22rS5-Vw_Xvxihg96TlnlreGMdU9Mz0ZXlnnGOXCait8Y/s320/GT's.JPG" alt="" id="BLOGGER_PHOTO_ID_5299738502474917666" border="0" /></a><br />After deciding that I wish to make my own kombucha, I brewed up a strong pot of Peach Phoenix Dancong Oolong to be the base of the tea. I then added a decent amount of vegan raw cane sugar (~1 cup), extra spring water, and half a bottle of GT's Raw Organic Kombucha Original Flavor. Total contents are about 1 Gal.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nJhZjgSDgBN_x-NoofA_javfb2kctuwHJ-z3jgnbXso1Fi9JQXMqV1X36SyvF0sCrQZ4TFNVmvMcQorPYGVJOJH3cOlMtf_vKryGYhFqRjqMZBdx4wCh4cAcBNuYjg_G0aNZYuZ2aIU/s1600-h/Phoenix+Dancong.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nJhZjgSDgBN_x-NoofA_javfb2kctuwHJ-z3jgnbXso1Fi9JQXMqV1X36SyvF0sCrQZ4TFNVmvMcQorPYGVJOJH3cOlMtf_vKryGYhFqRjqMZBdx4wCh4cAcBNuYjg_G0aNZYuZ2aIU/s200/Phoenix+Dancong.JPG" alt="" id="BLOGGER_PHOTO_ID_5299739598482215938" border="0" /></a><br /><br />My hopes are that I will be able to grow my own SCOBY, which looks like a large rubber disc. Because the kumbucha that I added was raw, it contains small chunks of culture (which are naturally occuring). This should be enough culture to begin the creation of my own kumbucha drink. (notice the snot looking culture.)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3V6TbxprOrC5mxQin_Kws40cIr_mAkIgT8bmbrgGoIxtkV4KiawBozrtmyV6D4PGBC_XtX0yVoYH7R64gh98DOE_qu3j6JTS__2RoRJuhJvELTBv-e9T2hKuiKGWgcQVQDvVmJHmXPME/s1600-h/Kombucha+Starter.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3V6TbxprOrC5mxQin_Kws40cIr_mAkIgT8bmbrgGoIxtkV4KiawBozrtmyV6D4PGBC_XtX0yVoYH7R64gh98DOE_qu3j6JTS__2RoRJuhJvELTBv-e9T2hKuiKGWgcQVQDvVmJHmXPME/s200/Kombucha+Starter.JPG" alt="" id="BLOGGER_PHOTO_ID_5299739033839337554" border="0" /></a><br />Kumbucha can take anywhere from 1 week to a month to be produced, which is dependent on starting cultures, desired taste and brewing conditions. Since I don't have a SCOBY, and my climate is cold, I anticipate my kombucha to take around 3-5 weeks to form. I keep my apartment around 62 F, and kombucha prefers 70-80 F.<br /><br />Day1: Dancong is very sweet with the addition of cane sugar, very pleasant, but tasted only as a point of reference. Small chunks of kombucha culture float near the surface. As the weeks progress, the sugar should be converted to bacteria and yeast, and a bit of alcohol.<br /><br />Progress...<br /><br />Day 3: Smells of Kombucha waft in the vicinity of my brewing jug. A very good sign. If you are unfamiliar with the smell of kombucha, it is a bit like apple cider vinegar and champagne. Around the rim of the brewing jug are multiple attachment sites where culture chunks have been established. Happy progress.Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com4tag:blogger.com,1999:blog-6721681287467244338.post-7649788662361311772009-01-30T23:04:00.011-06:002009-01-31T00:20:26.849-06:00Appreciating Oolong Production<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Oolong</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Wulong</span>. Considered the most labor intensive tea to produce, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">oolong</span> tea is arguably the most diverse tea category. A few terms which can dictate how <span class="blsp-spelling-error" id="SPELLING_ERROR_3">oolong</span> turns out are: <span style="font-style: italic;">fermentation or oxidation, roasting, man/machine ratio, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">cultivar</span>, shape, and climate</span>.<br /><br /><span style="font-style: italic;">Climate</span>. Tea farmers only have so much control over their crops, as is true with most agriculture. The variations from soil pH, altitude, rain, sun, and temperature will develop teas into something unique from season to season. There is no production line for growing tea. Plantations exist, but are still subject to climate variations. Climates vary all over the globe and can be factors in teas grown in India, Africa and Nepal, to name a few.<br /><br /><span style="font-style: italic;">Shape</span>: This refers to either pellet shaped or long and twisted physical form. I've read that the latter is the older and more basic form. However, the tightly-rolled pellet form tends to lock in aroma and preserve delicate leaf-bud systems (1 bud, two leaves on single stem).<br /><br /><span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Cultivar</span></span>. I don't know much about this topic, however different <span class="blsp-spelling-error" id="SPELLING_ERROR_6">cultivars</span> express different characteristics. China and Taiwan produce some of the best <span class="blsp-spelling-error" id="SPELLING_ERROR_7">oolongs</span> in the world, and the variations of <span class="blsp-spelling-error" id="SPELLING_ERROR_8">cultivar</span> vary depending on geography. Some <span class="blsp-spelling-error" id="SPELLING_ERROR_9">cultivars</span> are natural, whereas others have been cross-bred for maximum production, or desirable flavor palettes.<br /><br /><span style="font-style: italic;">Man/Machine</span>. Men and Women have been tending the tea plant for many <span class="blsp-spelling-error" id="SPELLING_ERROR_10">millenia</span>. I'm uncertain as to how long, but they've been hard at work long before machines. Ultimately, there is no replacement for human hands and the energy and diligence they possess. Machine harvested tea plants can be outstanding. But in the larger picture, machine harvested <span class="blsp-spelling-error" id="SPELLING_ERROR_11">oolong</span> tends to be your mediocre tea, and 99.99% bagged tea. The true gems of <span class="blsp-spelling-error" id="SPELLING_ERROR_12">oolong</span> tend to be hand-harvested. Oolong can taste more consistent with machine harvesting, and that may be desirable for a marketed, mass-produced product. Conversely, hand-harvested teas have the ability to be handled more gingerly and more variably, thus giving each cup the possibility to be more expressive.<br /><br /><span style="font-style: italic;">Roasting</span>. As with any other plant, tea contains sugars, the end product of photosynthesis. Sugar can be transformed from it's natural crystalline state into more complex compounds. Culinary professionals have dubbed this "caramelizing", i.e. caramelized onions, creme <span class="blsp-spelling-error" id="SPELLING_ERROR_14">brulee</span>, caramel. When tea is roasted, it is essentially caramelizing the sugars within the leaves. Roasting can play big role in the end product depending on roasting parameters, which include: length of time, repetition, and source of heat. The longer the tea is roasted, the more caramelizing that occurs. Lightly roasted teas will only have hints of "toasty" character, whereas heavily roasted teas will taste very "toasty", and usually appear a darker hue. Tea can be re-roasted, which typically takes place on an annual basis if at all. The source of heat can be charcoal, wood embers, an oven, or even tea stuffed inside of bamboo which is roasted whole.<br /><br /><span style="font-style: italic;">Fermentation</span>. Also known as oxidation. The first thing I think about is a browning apple. core... Fermentation may be considered the largest factor of how the end product will turn out. <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Oolong</span> resides between green tea and black tea (red tea [China]). As such, <span class="blsp-spelling-error" id="SPELLING_ERROR_16">oolong</span> can be a pale yellow or a reddish orange color when brewed. The amount, or percentage of fermentation, creates a vastly different flavor. Basically, when the tea is plucked from the plants, they will naturally start to decay. Enzymes, or cellular catalysts, start to break down cell contents. This is accelerated by bruising the tea leaves after they have dried out a bit in the sun. Once the leaves are bruised, fermentation can be halted immediately or last for about 48 hours. Halting takes place by the application of heat, either by ovens or woks, but is almost always a flash application (like pasteurization, but with different objective). The objective is to denature, or destroy active enzyme activity which will keep the tea from fermenting, or oxidizing further. The term oxidizing refers to the idea that oxygen is needed to facilitate fermentation, also know as an aerobic reaction (requiring oxygen). Some <span class="blsp-spelling-error" id="SPELLING_ERROR_17">oolongs</span> exist which are anaerobically produced (oxygen-deficient environment), such as <span class="blsp-spelling-error" id="SPELLING_ERROR_18">GABA</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19">oolong</span> which is fermented in a n environment. Enough said.<br /><br />With all the variables combined, there is an indefinite combination of possibilities. For this reason, many teas are produced under a recipe. This is done so people can enjoy Tie <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Guan</span> Yin, <span class="blsp-spelling-error" id="SPELLING_ERROR_21">WuYi</span> Rock <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Oolong</span>, Dong Ding, Big Red Robe, year after year with only minor variations in quality and taste.<br /><br />Now that <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Oolong</span> has been revealed from the plant to the end product, the final excursion lies in brewing techniques. To be continued...Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com1tag:blogger.com,1999:blog-6721681287467244338.post-53613745803171047372008-12-17T20:44:00.012-06:002008-12-17T21:35:21.884-06:002007 CNNP 6111I received a sample of this in a shipment from Dragon Tea House this past summer. This tea is somewhat of a mystery in that there were only samples available for purchase, which have now been discontinued. I found many positive characteristics about this tea during my session.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lfMIrmIFht_1OrQonsPO1p366MDFIEiENKtwdTe5i1PEfLscbXWUyl87Te1vVwfZj2FcbJLTAz-Hbg-aGi7RcbY7qT98f2EQfmpHlvnXGJbdWu6kwSGhs3fIEOuYEVgkz8FWO9WKJ18/s1600-h/P1020498.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lfMIrmIFht_1OrQonsPO1p366MDFIEiENKtwdTe5i1PEfLscbXWUyl87Te1vVwfZj2FcbJLTAz-Hbg-aGi7RcbY7qT98f2EQfmpHlvnXGJbdWu6kwSGhs3fIEOuYEVgkz8FWO9WKJ18/s200/P1020498.JPG" alt="" id="BLOGGER_PHOTO_ID_5280956720869237506" border="0" /></a>This <span class="blsp-spelling-error" id="SPELLING_ERROR_0">CNNP</span> style tea was greatly compressed, typical of cakes from this factory (lousy image :/). The tea smelled of sweet fruit leather, down the alley of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Lincang </span>area tea. It brewed up a dark amber color. <span style="font-style: italic;"> (I find many tightly compressed </span><span style="font-style: italic;" class="blsp-spelling-error" id="SPELLING_ERROR_2">pu</span><span style="font-style: italic;">-</span><span style="font-style: italic;" class="blsp-spelling-error" id="SPELLING_ERROR_3">erhs</span><span style="font-style: italic;"> to exhibit the darker amber color, contrary to lightly compressed teas which usually brew light. That may not be true in all cases, just in my experiences).</span><br /><br />The taste of this tea was in tandem with the smell: thick, honey, fruit leather, bitterness, no <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">astringency</span>, and a big <span class="blsp-spelling-error" id="SPELLING_ERROR_5">hui</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">gan</span>. Funny how the tea is no long up for grabs- <span class="blsp-spelling-error" id="SPELLING_ERROR_7">ayy</span>! I had plenty of infusions off this tea, surpassing about 14 until I quit. Liquor like that grows up healthy and natural, not an easy life which probably made the tea grow slower and stronger. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DBtPBpuRrYvc-583XdqSyo2yf1y_rkQ908RHinbEGHb_HU2hRHqQzPOt44Wupne36EBCjbrGyxG2AWq5FBromw6UVTe-MAh6pvhErqXOJBjl_5pu13Dw2W0WnOgK77A6G-jPF1RHxLw/s1600-h/P1020501.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DBtPBpuRrYvc-583XdqSyo2yf1y_rkQ908RHinbEGHb_HU2hRHqQzPOt44Wupne36EBCjbrGyxG2AWq5FBromw6UVTe-MAh6pvhErqXOJBjl_5pu13Dw2W0WnOgK77A6G-jPF1RHxLw/s320/P1020501.JPG" alt="" id="BLOGGER_PHOTO_ID_5280960583548031954" border="0" /></a><br />What I found most peculiar was a layer of thick oil which accumulated on the top of the brewed tea. I have never experienced or read anything noteworthy on this topic. I've only heard of leaves looking oily in their dry appearance. Sometimes I notice coffee does this, where the oils float upon the drink. No, I don't brew coffee in my <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Yixing</span>... This trait seems to coincide with the idea of this being a hardy, naturally grown product of high quality. When stressed by climate, many plants produce oils to prevent the loss of water, especially in drier environments. Although much of China is humid, it harbors dry climates as well. Maybe I'm a wishful thinker, however, it's hard not to speculate about the origins of such tea.<br /><br />It should be noted that it took me a whole day to finish the session; the intensity required spacing.Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com3tag:blogger.com,1999:blog-6721681287467244338.post-74378040601861464832008-12-09T14:24:00.007-06:002008-12-09T14:52:16.965-06:002008 Xiaguan FT Nan Zhou<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmm34VjtDmaaGBz3n6XKzEYYL969l-ci6LxA35GuEhTZD7CXuxeeMSP2nlyP-fc1d8NLoBkubYE3_M4Oyr-jzfBFbz3gg7Fe4cb3D0UtjPeQiSxCD2tyd9WPV-OBqhH86vCakrEgbu70/s1600-h/P1020410.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 233px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmm34VjtDmaaGBz3n6XKzEYYL969l-ci6LxA35GuEhTZD7CXuxeeMSP2nlyP-fc1d8NLoBkubYE3_M4Oyr-jzfBFbz3gg7Fe4cb3D0UtjPeQiSxCD2tyd9WPV-OBqhH86vCakrEgbu70/s400/P1020410.JPG" alt="" id="BLOGGER_PHOTO_ID_5277889539597689346" border="0" /></a><br />This past summer, I decided to make a down payment on some future drinking. In other words, I bought a tong of some delicious FT pu-erh.<br /><br />Since each cake is 454 grams, there are only 5 cakes in a tong. I opened a cake and have had many sessions with this tea. The other four cakes are going to rest in a cardboard box with my other shengs for many years.<br /><br />Nan Zhou is an interesting tea, being thick, bitter, flavorful, smoky, and leaving a nice hui gan in my mouth. Also, the aroma cup during gong-fu lights up with an appetizing sweet, penetrating smell.<br /><br /><br /><span style="font-size:78%;"><span style="font-style: italic;">The soup, golden amber, is as thick as it looks.</span></span><br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpzz_OfJMusGJUU91oBws67u00o0n5QYtgeo8xQWrMXju4GCska0VD13HYDhaYvJ64HhO1CrKhFgnSlAAFJridXIjKrLYuwt_Rs_a42NZUA7OliaS2TQZakBbu0rK3xKichUKMmV50LQ/s1600-h/P1020427.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 238px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpzz_OfJMusGJUU91oBws67u00o0n5QYtgeo8xQWrMXju4GCska0VD13HYDhaYvJ64HhO1CrKhFgnSlAAFJridXIjKrLYuwt_Rs_a42NZUA7OliaS2TQZakBbu0rK3xKichUKMmV50LQ/s320/P1020427.JPG" alt="" id="BLOGGER_PHOTO_ID_5277891346875803954" border="0" /></a>Although it's not a perfect tea, I am happy to have some cakes for ageing. The leaves are mostly small and fine, though some larger leaves appear periodically. The buds on the cake which appear as decoration, reveal to be well preserved and "larva-like".<br /></div><br />I usually acheive 7-8 infusions of varying intensity, which fare much better through a vessel like a gaiwan due to fast pouring.<br /><img src="file:///C:/Documents%20and%20Settings/Michael/Desktop/New%20Folder%20%282%29/P1020410.JPG" alt="" />Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com2tag:blogger.com,1999:blog-6721681287467244338.post-21937148207517595492008-12-09T11:08:00.002-06:002008-12-09T11:11:40.035-06:00Long Time no PostIt has been quite a while since a posting. I think being occupied with school and reading other blogs has deterred any attention here. Also, I started twittering about tea! There are a bunch of other tea heads on twitter and have found it to be quite fun thus far.<br /><br />With that said, I gladly return to this blog with some needed posts. Honestly, my camera is full of tea pics that I never got to posting... Stay tuned.Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com2tag:blogger.com,1999:blog-6721681287467244338.post-13492730875796493692008-08-28T18:17:00.007-05:002008-12-09T15:09:25.578-06:00Bai Cha Tang 3rd Generation Iron Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9bftzbIxVR83P6TwB3zAQecaV2_ZEXURAyYoRmEFUCofyEbqRz42hChcYgnDlXdTDu1th02UtFU8VIGQVj4fFBELSleFXw7cCvQ4DqPeuWwcDfa-ULQxVyM91sXOlSrqv8NfWijgPGg/s1600-h/P1020472.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9bftzbIxVR83P6TwB3zAQecaV2_ZEXURAyYoRmEFUCofyEbqRz42hChcYgnDlXdTDu1th02UtFU8VIGQVj4fFBELSleFXw7cCvQ4DqPeuWwcDfa-ULQxVyM91sXOlSrqv8NfWijgPGg/s200/P1020472.JPG" alt="" id="BLOGGER_PHOTO_ID_5277894637980229090" border="0" /></a><br /><span style="font-style: italic;">Amazing</span>. The first smell of the beeng, and smell from my sniffer cup both heightened my anticipation for the brew to come. I was, genuinely <span style="font-style: italic;">amazed</span>. The taste was, so smooth, rich and dense without astringency or bitterness. The aftertaste was quite happy, penetrating every available surface in my mouth and nose.<br /><br />The liquor consistently brews up a golden color, which can be obtained at least a dozen times when brewed gong fu stlye.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLPHo4X0W61ZXemODsoY0u1fRivCyD2VwJPOyIastLCah92U7T8iOAI_h_-oqTvBK1RH6N7Z95rgKiexGtz79Q8GiF2JEYuXAOj9wL7ZvUnQfLzvz80ZbLnMVokZ37N5EChobkvRGlto/s1600-h/P1020481.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLPHo4X0W61ZXemODsoY0u1fRivCyD2VwJPOyIastLCah92U7T8iOAI_h_-oqTvBK1RH6N7Z95rgKiexGtz79Q8GiF2JEYuXAOj9wL7ZvUnQfLzvz80ZbLnMVokZ37N5EChobkvRGlto/s200/P1020481.JPG" alt="" id="BLOGGER_PHOTO_ID_5277894993049007826" border="0" /></a><br />The leaves appear to be very healthy, larger leaves probably grade 6 to arbor size. The beeng is tightly pressed (iron cake), somewhat like a xiaguan. There is no smoke smell from dry or brewed tea, and no broken leaves (until I hack ruthlessly with a pu-erh pick).<br /><br />For 400 grams, you'll pay 36.50 USD plus shipping. Honestly, for the quality and integrity, this is worth the money. I can say that given the elements, this is a wise choice for aging, though it may not last that long! My kudos to Mr. Ai at Bai Cha Tang, for putting his passion into his work.<br /><br /><span style="font-style: italic;">Delicious</span>...!Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com2tag:blogger.com,1999:blog-6721681287467244338.post-85555505851945666422008-07-22T22:36:00.008-05:002008-07-22T23:16:52.711-05:00Pu for PleasureThere is something enigmatic about pu-erh tea. The smell, the taste, the age, and the words to describe its' characteristics. There is green, 'sheng' pu-erh which can be classified as a green tea (without the baking). Dark, 'shu' pu-erh with its' unmistakable "scoop from a remote forest floor" flavor profile, classified as a post-fermented tea. With uncommon personality, pu-erh seems to becoming more and more common as people get to know it.<br /><br />My own experience started a year ago in a local tea where a friend ordered some Rishi pu-erh Maiden for me. I drank it and was overtaken by its' strength, smoothness, flavor and unknown origin. Little did I know as I read some lyrics my friend wrote, that I would soon be diving off the deep end into pu-erh. Almost a year later I've gathered a modest collection of shu's and sheng's in the form of bricks and cakes which I sample from time to time, always refining my gong-fu cha techniques. My two pots and a gaiwan do justice to any pu in the vicinity.<br /><br />I feel fortunate to be engaged in the pu-erh world at this time. Up until the 90's, most Chinese tea stayed in China. With the help of a few tea explorers in tandem with Chinese political reform, the tea market truly began*. <span style="font-style: italic;">Black tea and Chinese government controlled tea was largely available before the 90's, denying white, green, oolong and pu-erh teas.</span><br /><br />It's exciting to be apart of this newly emerging tea culture, specifically gong-fu cha culture. I have met other people in person and online who also share the passion for the pu. It's easy to find a handful of well-written, thorough blogs about pu-erh or other teas. A multitude of websites exist from connoisseurs and sellers. Even Youtube can be used as a multimedia learning experience, where I learned techniques of gong-fu cha. With a little investment in some teaware and quality tea, anyone can get their feet infused with the enigmatic brew. Aside from the internet, the perfect place to start asking questions is your local teashop.Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com0tag:blogger.com,1999:blog-6721681287467244338.post-29356478697842199922008-04-23T08:03:00.013-05:002008-04-23T20:18:51.487-05:00What Makes a Good Pu-erh?I'm no expert. In fact I've only been drinking Pu-erh since August 2007. My experience is limited to about two dozen varieties of pu-erh, sheng and shu alike. I rely heavily on reviews, either from merchants or consumers, as the main component of my purchasing. I also like to identify the origin of a tea, how old it is and how affordable it is. Also, knowing your supplier is very important. Of the few pu-erh distributors on the web that I've dealt with, I would say most are legitimate. However, merchants themselves have to find pu-erhs themselves. That is <span style="font-style: italic;">much </span>harder because some Chinese manufacturers and distributors alter the appearance of pu-erh, increasing the quantity of false pu-erh on the market.<br /><br /><span style="font-style: italic;">Why the good stuff?</span><br /><br />My goal is to experience pu-erh in its entirity. Even with my limited experience I've noticed how variable pu-erh can be. <span style="font-style: italic;">"</span><span style="font-style: italic;">Indefinite character"</span> seems to fit pu-erh very well. I think what really drives a tea drinker, and more so a pu-erh connoisseur, it that fundamental human curiosity to discover. There are so many teas, and so many pu-erhs on the market that it would certainly take a lifetime to experience even a small portion of what is available. Now why on earth would anyone want to waste time consuming a false or benign pu-erh which has little to offer? Counterfeit pu-erh is a reality, and I am thankful to have the few quality pu's that I do. Also, buying a cheap pu-erh for too much money can be a problem. Being informed is best tool.<br /><br /><span style="font-style: italic;">So pu-erh gets better with age?</span><br /><br />The most interesting spin on pu-erh it's aging factor. Both sheng's and shu's age well, though sheng's age longer and supposedly more noticeably.<br /><br />I have tried eight year old shu, cha tou and small tuos, and find them all to be very smooth. Even a 2003 CNNP 7581 shu brick was incredibly gentle, having aged just five years. I have heard that every five years changes a pu-erh's character.<br /><br />My sheng experience is limited to newer products. The oldest I've had is an '05 SFTM Banzhang mountain tea. It is good, but I believe aging will affect it significantly. Though aged tea is highly sought after, it is simply not affordable for every day tea drinking for the majority of the world's population. (It is said China's middle class is driving the pu-erh pu-erh market prices). In my opinion, buying young pu-erhs at a low price would make a great investment for the pu-erh drinker. Some esoteric folks feel that anything younger than 10 years old is sub-par. On a budget, this severely limits the ability to try younger, inexpensive types and the ability to start a collection of your own. <br /><br />Young pu-erh can be consumed regularly if you don't want to age or collect it. It would be analogous to consuming a young red wine- it will taste very good, but just imagine the potential! My guess is one bottle of young red wine disappear faster than a 357 gram beeng for the same price.<br /><br /><span style="font-style: italic;">Why are you hashing out the pu-erh "down-low"?</span><br /><br />Pu-erh is a growing market- more so than ever! Some would say it's growing exponentially. There is some information available on pu-erh, usually vague or hidden on some forum from two years back. Or a background like on wickipedia or just little blips from sellers describing the tea as "earthy".<br /><br />Pu-erh is getting more publicity and more awareness for many reasons. It is a health tonic (contains vitamins, minerals, polyphenols, xanthines) and tastes amazing to those who drink it. It is also a large part of ancient Chinese culture, and is in the midst of making a come back in to modern culture as of 2008. It is a healthy social event compared to alcohol, coffee, cigarettes or illicit materials. It also helps the body metabolize lipids (fats) and can be used as a detox drink.<br /><br /><span style="font-style: italic;">So what really makes a good pu-erh?<br /><br /></span>If you can find a reliable pu-erh distributor and a well reviewed pu-erh, then choose something you can afford. Try both sheng and shu varieties to see which you prefer, unless you already know your preference. Analyze the tea (dry material, wet material and concoction) with your senses. Experiment with different brewing techniques and different water. <span style="font-style: italic;">Most of all, find out what works for</span> <span style="font-weight: bold; font-style: italic;">you</span>. These steps can help you obtain a good pu-erh which may yield the best possible results. Good pu-erh is subjective, so without too much more discussion I'm providing the following.<span style="font-style: italic;"><br /></span><br />To quote from <a href="http://www.puerhshop.com/blog/">Puerh Tea Blog</a>, while asking <a href="http://www.puerhshop.com/blog/?itemid=68"> a seasoned tea head</a> how to choose a tea... <blockquote></blockquote><blockquote></blockquote><blockquote>"<i>I no longer spent too much time on researching a tea.<br />If I find one I like and I can afford it, I will buy it.<br />After that, I would try to enjoy it as much as I could."</i></blockquote><i></i>Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com0tag:blogger.com,1999:blog-6721681287467244338.post-12499986857405812212008-04-21T17:19:00.001-05:002008-12-08T18:53:16.997-06:002007 Jingmai Mountain Spring Pu-erh Cake2007 Jingmai Mountain Spring pu-erh tasting.<br />Manufacturer: Kunming Ruipinhao Tea Ind. Co.<br />Source: <a href="http://www.puerhshop.com/">Pu-erh Shop</a><br /><br />Price: $13.93/357 g, or about 4 cents a gram.<br /><br /><span style="font-style: italic;">(I use seven grams per pot (150 cc), so about 28 cents per pot.)</span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBUVAcLPjckaI7ooSA6l2CH359mMUNvW4KB3iO6hTy-X3QJfcJ7pRTIF_vtExu2lBaIku8r0bcza_tu_EG4GB_pcy8ix73ZeHOEGAStvw4qlxu_3VkIe4UPZuUtc0XkiVmPzfRg15jno/s1600-h/P4210708.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBUVAcLPjckaI7ooSA6l2CH359mMUNvW4KB3iO6hTy-X3QJfcJ7pRTIF_vtExu2lBaIku8r0bcza_tu_EG4GB_pcy8ix73ZeHOEGAStvw4qlxu_3VkIe4UPZuUtc0XkiVmPzfRg15jno/s320/P4210708.JPG" alt="" id="BLOGGER_PHOTO_ID_5191827692380150162" border="0" /></a>My first impression is that the dry material of the cake has a promising appearance. The cake appears well preserved, not over compressed with blue/gray/green leaves decorating the surface. I managed to excavate some nice chunks without having to break too many leaves or hack at the cake.<br /><br /><span style="font-style: italic;"><br /><br />(The dry leaves are laying on a finished bamboo tea breaking tray.)</span><br /><br />My Gong Fu tea ceremony was conducted with my Yixing pot designated for sheng/raw/uncooked/green pu-erh.Gong Fu for me is one rinse to warm pot, one rinse to awaken leaves, five seconds, flash infusion, flash infusion, five seconds, then variable depending on first few infusions.<br /><br /><br />First Infusion was light, with a MILD after breathe taste. There was a very mild smokey taste, barely detectable. The only thing I could think about during this first infusion was<span style="font-style: italic;"><br /><blockquote></blockquote><blockquote>...walking through a Chinese jungle at dusk, shortly after a rain storm, following my nose to a warm cabin where a fire was going...</blockquote></span>The second infusion has a more noticeable after breathe of freshness. Mild astrignecy was followed by a sweetness. The viscoscity felt good. There was no ugly bitterness, nothing sharp or overwhelming. This was not quite rounded tea <span style="font-style: italic;">yet</span>, but you could sense with age it would mature. There are fruity/<span style="font-style: italic;">floral</span>/<span style="font-style: italic; font-weight: bold;">melon</span> notes floating around in the background. The mild smoky taste has gone away completely.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCy-a-tjo0bdPRmUQ_uqy3V4IbJh1URcBE10IrwCJ5eXa63BX8jmE1YzTcTu6xQBun2-f2l_2pSFe_xOaQQ2RRVH8Pvf3X6fhTBthXl88XzlS5fCaABSBdtBKP4hyphenhyphenV-lpYwQi30r3_QOM/s1600-h/1st.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCy-a-tjo0bdPRmUQ_uqy3V4IbJh1URcBE10IrwCJ5eXa63BX8jmE1YzTcTu6xQBun2-f2l_2pSFe_xOaQQ2RRVH8Pvf3X6fhTBthXl88XzlS5fCaABSBdtBKP4hyphenhyphenV-lpYwQi30r3_QOM/s200/1st.JPG" alt="" id="BLOGGER_PHOTO_ID_5191831738239343042" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMYDSL59PRbnJlF5FIbRb7FaI2yh-6B5ORRT1q6ptpgpFrI9OLFQL98_nkh-1p87hPzHwNYvVjd-ZU6s5IkOgeBxzF0q2FMVyZx9E7WBGY5buqtMBQ4j5N-3bigyWhfbcetEQP4G0iv0/s1600-h/2nd.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMYDSL59PRbnJlF5FIbRb7FaI2yh-6B5ORRT1q6ptpgpFrI9OLFQL98_nkh-1p87hPzHwNYvVjd-ZU6s5IkOgeBxzF0q2FMVyZx9E7WBGY5buqtMBQ4j5N-3bigyWhfbcetEQP4G0iv0/s200/2nd.JPG" alt="" id="BLOGGER_PHOTO_ID_5191832983779858946" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGVXQehxRCJzKRCNlW3BdQ5xLXfw6NOhTNS2A_bvEGKTXjxZrRkYnWl-EvGdx8E0xujaWQEVIxDcNud2H7X9tP5LwGNzyfiAzkcwVD7EGDp0s75EFXrE4NZgvi8H6peSXDjrdugkNfnM/s1600-h/3rd.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGVXQehxRCJzKRCNlW3BdQ5xLXfw6NOhTNS2A_bvEGKTXjxZrRkYnWl-EvGdx8E0xujaWQEVIxDcNud2H7X9tP5LwGNzyfiAzkcwVD7EGDp0s75EFXrE4NZgvi8H6peSXDjrdugkNfnM/s200/3rd.JPG" alt="" id="BLOGGER_PHOTO_ID_5191832300880058850" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCocLJWPidjkQ7nqXty37DNI4uOHVgao6WMEQXin5gpKY-e01D2ZqCuI4geTUmBTKjvf1qAspM6OezEdGFUHLp08yUbRrBY_QnIDo8xBGH6LTWpGXCd1iPUg8kdl9XYFuXRS8h4xrk54/s1600-h/4th.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCocLJWPidjkQ7nqXty37DNI4uOHVgao6WMEQXin5gpKY-e01D2ZqCuI4geTUmBTKjvf1qAspM6OezEdGFUHLp08yUbRrBY_QnIDo8xBGH6LTWpGXCd1iPUg8kdl9XYFuXRS8h4xrk54/s200/4th.JPG" alt="" id="BLOGGER_PHOTO_ID_5191832502743521778" border="0" /></a><br />1,2,3<br />4 (infusions)<br /><br />Third infusion was a bit stronger in that it was slighty darker amber/yellow. It also left a stronger after breathe than the previous infusion. Taste/smell of after breathe simply lingers and is quite enjoyable. Still somewhat subtle though.<br /><br />The fourth infusion was darker, but about as strong. I let each cup cool just a bit, which allowed the tea to taste different, usually better. The after breathe lasted around 10 minutes even though it wasn't all that strong. I've had stronger tea before. Even though the after breathe is more pronounced in stronger teas, the intensity is higher, not always better for a young sheng.<br /><br />I actually got around eight infusions, steeping about 1, 3, 5 minutes for the 6,7,8th infusions.<br /><br />The spent leaves are beautiful. They are mostly large, intact arbor-like leaves. Some are more yellow, some your average medium green, and some darker, more oxidized looking leaves. The leaves felt strong and thick while I handled them. They were not fragile by any means. Some were fold in half the long way, and so I opened them up for imaging.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPx-jBhmX-YaJfBGRpR_S_Ght7eORNVBrPQvVdcZPEtF5-kGQlmZ3jhuDueBfchUQKJK2y4u-pQROBaXy5yuDOw3EaSbw1oq6hk94e5z1MQLe8Uy5syJjCsBcUmo5npMLK37g9307gPqo/s1600-h/P4210729.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPx-jBhmX-YaJfBGRpR_S_Ght7eORNVBrPQvVdcZPEtF5-kGQlmZ3jhuDueBfchUQKJK2y4u-pQROBaXy5yuDOw3EaSbw1oq6hk94e5z1MQLe8Uy5syJjCsBcUmo5npMLK37g9307gPqo/s400/P4210729.JPG" alt="" id="BLOGGER_PHOTO_ID_5191836630207093298" border="0" /></a><br />In summary, I am very excited about enjoying this tea again. Considering the <span style="font-weight: bold;">whole leaves</span>, the <span style="font-weight: bold;">light and fresh</span> <span style="font-weight: bold;">after breathe,</span> the <span style="font-weight: bold;">numerous infusions</span> without losing flavor, and the <span style="font-weight: bold;">integrity </span>of the cake as a whole, <span style="font-style: italic;">you get pu-erh that </span><span style="font-style: italic;">is</span><span style="font-weight: bold; font-style: italic;"> </span><span style="font-style: italic;">g</span><span><span style="font-style: italic;">ood and will undoubtedly get better over time</span>.</span><span> This is as tasty of a young sheng as I've had, and I'm curious how the slight nuances will change over the months/years to come...<br /></span>Ecclenserhttp://www.blogger.com/profile/03506682567743202714noreply@blogger.com0