First thing first, from today, the Community Supported Tea (CST) program is ONLINE, check the teas available to support the farmers.
Trigger to launch CST
The Teababy team has been in tea industry for very long time, we exchange tea making experience with different producers in different areas, however we mostly focus on ourself ex. improving skills, learning the nature’s mystery and do some tea education.
The COVID-19 special situation hit a break to our routine, thus have the chance to think in a bigger picture. Every industry needs healthy eco system, every participant should be able to get & give from this system under fair’s sake and most tea farmers in China still sit in the weak position, they lose the negotiation power because of the cut of connection with market.
The truth everybody can see very clearly is suffered farmers do not have competitive quality and that’s the base or first step to earn the power. There are many elements can effect the final quality like the weather, the terroir, the skill and a bit of luck etc, personally I even believed “terroir” is the most important element as it’s irreplaceable.
Somwhat I was wrong, let me tell you a real story. A special farmer works very hard till late night thus results a better quality, he does get a higher price (a bit but not much), but because of the extra time spent, he in the end made less quantity, so according to the simple formula: Price * Quantity = Income, he didn’t earn much more than average but his wife complaint a lot including late sleeping and couldn’t help with housework etc, so after many years fighting, this farmer gave up in the end.
Hard work beats talent when talent doesn’t work hark.
NBA Super Star Kevin Durant
Dream drives willing to work hard
And dream needs to be carefully protected, in a children’s world, the worst dream killer is teasing while in adult world the monster I think is no give back. It’s difficult to have a saint frankly speaking, after all we do have family to support. They need more than “fair” price.
Speaking of FAIR, I am disgusting of Fair Trade. When a farmer needs help and you said “Ok, give me the certificate fee in advance.” That’s ridiculous. Fair Trade is just a special service for big company in order to fool the public.
The plan to back the farmers is we pay extra 50% for the first year and work with them to improve the quality, then pay 2 times than market price for second year and then 3 times for third year, hopefully to pay more and more times because of the high quality and high rated reputation.
First year pay 1.5 times
Second year pay 2 times
Third year pay 3 times
And every tea drinker is the farmer’s Dream Protector. So what makes a tea better? It’s the will, it’s you.
Each of the many tea varietals grown across Fujian Province has its history. Steeped in folklore and rooted in the red-brown soil are tea plants that have been cultivated for generations, and bearing witness to great change in the world around. Think of Tie Guanyin, the “Iron Goddess” and Huangjin Gui, “Golden Osmanthus.” Consider Mei Zhan, a varietal that originated in Lutian Township of Anxi County. Its name can be traced to a line from a poem: “The Plum Blossom is the Queen of All Flowers 梅占百花魁” There are several legends about the origin of this tea, for example:
A folktale recalls that during the late Ming (1368 – 1644) or early Qing (1644 – 1911) era, a hard-working and pious farming couple from Lutian reached their early forties, but remained childless. One evening, as the couple hosted a Buddhist monk seeking alms, the visitor remarked that they seemed successful in life, prosperous, and with a well-appointed home and productive fields. Why, he asked, did they carry sadness in them? They explained their situation, in hope of his sage counsel, but he offered none. He left them that night, and continued on his way. Shortly thereafter, as the couple slept, they each had a vision of Buddha, instructing them to find the two tea trees clinging to Tiger Ridge outside their village, and to make tea from their leaves. In the morning, the couple were astonished that they had experienced the very same dream. Right away, they went to the location revealed to them the previous night, climbing high in the mountain, and found the two trees that had been revealed. They harvested the leaves, made tea, and immediately felt a change inside of themselves; spirits lifted, troubles vanished. The next year, they welcomed a healthy son. One month later, they celebrated the child’s birth in a banquet for the entire village, where the tea was named Mei Zhan. The couple gave the tea to plant all around the village, and shared the story of its marvelous power.
Mei Zhan is often prepared as an oolong tea, but is remarkably adaptable, and can be made into excellent white, green, and black teas as well.
There are more stories to tell. I will steep another cup.
Nestled in the hills of Anxi County in Fujian Province are
villages where tea cultivation goes back centuries and where local histories
are entwined with the plants rooted there. Legends of long-ago farmers and
mystical encounters take botanical form in the stories people tell about their
local tea varietals.
Contemporary tea enthusiasts have taken note of the large
number of cultivated varieties of tea plant (varietals) that originated in Anxi.
Evocative names such as Tie Guanyin, “Iron
Goddess,” Huangjin Gui, “Golden
Osmanthus,” and Benshan, “Original
Mountain,” refer to distinctive plant lineages, with their own growth
characteristics and processing qualities, that are harvested principally to produce
the well-known oolong teas of the area. Tie
Guanyin is recognized for its particular aroma, while Huangjin Gui has an especially distinctive flavor. In practice, tea
leaves from different varietals could be blended to produce tea for the
commercial market. Like grape vines and apples, these plants are not reproduced
by seed, but rather by cuttings, so that each new bush preserves the attributes
of the previous generations. Local communities in Anxi County have recognized
this history by designating the tea “mother trees” of widely-grown varietals,
in principle, bushes that represent the origins of various tea cultivation
The story of Anxi oolong tea
In Xiping town, local people talk about a distant forbear
who discovered the method of making oolong tea. A farmer nicknamed Wu Long was out
on a hillside picking tea leaves and caught sight of a deer. Engaging in a
hunt, the man chased his prey for a considerable time, only returning home very
late in the day. Rather than pan-fired after harvest, the freshly-picked leaves
had been shaken in his woven basket all day, and then left overnight. In the
morning, Wu Long noticed that they had developed a captivating aroma. After
pan-firing and drying the leaves, his fellow villagers credited him with this
new type of tea craft. Even today, some people in Xiping believe this history
of tea innovation makes people there more adept at producing excellent tea.
Xiping town also claims to be the place of origination of the Tie Guanyin varietal. According to one story, a bush grew near the study of a scholar-official named Wang Shirang. It produced a phenomenal tea, one so distinctive that the emperor himself became enamored with it, and offered the name Tie Guanyin: Tie or “iron,” for its dense leaves, and Guanyin, after the Buddhist deity known in China for beauty and compassion. In recent years, a structure has been erected to commemorate this consequential discovery, protecting within the Tie Guanyin “mother tree.” There is also another legend about Tie Guanyin’s origin, that recalls a pious farmer named Wei Yin, who was called in a dream by the spirit of Guanyin to search a particular mountainside for a tea plant producing leaves with an especially transcendent aroma. He searched for this miraculous bush and transplanted it to an iron pot just outside of his house, and indeed, its leaves yielded an exceptional brew. He named the tea for the iron pot in which he kept it, and for the deity that had spoken to him.
There was a raining last midnight which kept me exciting very much that can barely get me into sleep, water in the spring is always precious, we suffered this drought last year and which delayed the harvest time more than one week.
Right now is the picking time for buds only green tea and black tea, also little Puer is available too.
Speaking of Oolong, there is an exception, low mountain Eight Immortals started the picking from the end of February while high mountain one shall begin at about March 15. Then is the Gold Oolong in the end of March.
The COVID-19 has big affection on tea production, not easy to hire workers, cost increased 50-80%, no buyers visit factory, most of the sales need to be online.
The situation for Oolong tea might be better as mot of Oolongs’ picking time is in May.
According to the keep updating data of yesterday (March 5), except Hubei province, only 5 provinces found new patients, the other 26 provinces have ZERO new patients. Thanks for all people’s sacrifice especially the medical workers and look forward to have a complete victory soon.
First of all, here is the video just uploaded to YouTube and I will explain why YouTube is killing me.
What torture me mostly is keeping the status of being :: I will get it done soon :: for whole year.
A YouTube video was my promise for 2019, I bought a tripod, a hand held stabilizer Zhi Yun Smooth 3 and iPhone 7 Plus, also got iMovie installed, but nothing happened.
I was upset, even got angry.
As I am not native English speaker, writing or talking is the last thing I will do.
But all the tea stories inside me needs a way out, video is the most possible solution, just recording …
It can tell how a stems picker help win a tea competition.
It can tell how farmers react to local government’s stupid order.
It can tell how anxious people are when it keep raining in the tea harvesting time.
It can tell how exciting we are when the Wild Wulong black tea got success after so many failed experiments.
It can tell how interesting talk we several tea producers cupping new teas together.
It’s January 20, 2020, five days later will be the Chinese New Year and one year will be over again, so I picked up the gears and asked a friend if he can accepted an interview, luckily everyone was so nice even strangers.
Also I found some nice place like picture below, it’s Ba Shi, the 8th Food Market in Xiamen, so many nice local foods available especially sea food, everyone was so busy still I found some nice tea moments there.
The lesson I learned from this video shooting:
Prepare a mini microphone and the voice will be much more clear Do it right and fast is better than do it perfectly Do homework for the gonna ask questions
The cargo shipped from China to LA/USA for example, the shortest time is 15 days on the sea plus loading unloading and Customs clearance, 20 days in total; To MIAMI it’s about 45 days. That’s shipped by sea, by air like DHL or FedEx it takes 4-6 days. There is no time for the virus to survive. It’s no way to get Coronavirus from a package being delivered from China.
ANOTHER QUESTION Will it lower down the tea quality or get price higher? My assumption is very unlikely.
Let’s clear some important puzzles now.
The timing of tea production: Qing Ming and Gu Yu, please remember this two most important time for tea plucking. Buds only or one bud one leaf picking mostly comes from 10 days before Qing Ming, that’s March 24th. Personally I prefer to tea picked from Pre-Guyu, also bigger production.
The exporting process: It takes time, from tea production, shipping, Customs clearance, final delivery, normally the tea you bought is about two months later after production. Here although we can ship to you directly and cut the process a lot, still it needs one week to prepare the new tea be packed and then ship to you.
According to the guidance from the government, people will eventually back to work after February 8th, including logistics company, so in March tea factories will be able to hire workers in time.
Because of this Coronavirus, this Spring Festival is very quiet and almost no firewoks or firecrackers, all companies’ opening also delayed for about half a month, according to the report by Carbon Brief, the emissions of CO2 reduced by one-fourth, I am sure the air is much better than before.
Also the weather is good till now. There was some raining between February 1-5, that’s quite good for the tea. Last year the Spring tea was delayed because of the lack of water.
So the quality of 2020 Spring tea is very likely to be better. Although this Spring Festival we stay longer time in home than before and consume more tea, the price is very possibly to be stable or a little bit higher (see the updates).
ABOUT CORONAVIRUS When will the Coronavirus be over?
The most important time of containing this Coronavirus is this week and next week, more specialized hospitals are built in short time, I will be likely to see the game over within this month, that’s the end of February.
Sadly so many lives lost, so many people suffered, but we will be strong together and it does give us a break to re think of our life and our relationship with the nature, just like our philosophy stated, do respect the nature and follow the nature.
2-11-2020, WHO officially names this virus as COVID-19.
2-22-2020, Virus is kindly contained but because of the cautious treatments and policy, a lot of factories and companies can not back to office now especially the logistics company, the cost is a 40-60% increasement for sure. And the buds only tea’s picking will be a big challenge as no workers available.
“Holy shit, it’s on the ground.” After so many years, still can remember the feeling that saw how to make the Ripe Puer in the factory, it’s a huge factory and hundred tons of teas just sat on the cement floor. What will you think when you get this picture?
Actually it’s the right way to do it as long as it’s clean. For making ripe Puer, the floor must be draughty bare and have good water absorbency, the best material is black brick, you can see this from walls or palace built thousand years ago. The second best also affordable option is cement.
The first moment I was there, there was a question in my head, “couldn’t they use something to let the teas do not touch the ground? for example a piece of wood?” Later I learned the quantity of the tea they used for making ripe Puer one time is about 5 – 20 tons, normally 10 tons, that’s 10,000 kilo grams, besides the teas are not just sit there, they need to be flipped over 4-5 times, like a elephant dances and it’s difficult to let it dance on that piece of wood.
1974, the first ever cup of ripe Puer arrived
You may heard a lot that Ripe Puer was invented by Ms. Wu Qi Ying in Kunming Tea Factory. That’s documented officially, in 1973 Kunming Tea Factory together with Xiguan Tea Factory and Menghai Tea Factory, 7 tea masters took a visit of Guangdong Tea Company to learn Puer tea post-fermentation, then back to their factory and kept researching.
In that era of China, the electronic communication was very poor, these 7 tea researchers barely no communication after back home, so each developed very unique different style product.
Menghai Tea Factory has the highest fermentation.
Xiaguan Tea Factory gets a little sour product which Japanese loves it very much.
Kunming Tea Factory has no shining character but balanced.
There is a reason they developed so different style, besides these 7 tea masters had no communication, it is about their different location.
Speaking of humidity, Menghai > Kunming > Xiaguan, and humidity is so important to post-fermentation beside temperature.
Xiaguan is too dry and always windy, so when open the factory gate, the big wind will come in, the tea will be difficult to remove the moisture, like our body after heavy exercise which need to sweat, but can’t if we got blow right away. You may smell that sour if somebody don’t have a shower after that.
1975, ripe Puer officially show up on the market
SKU 7572 might be the most famous Puer product, it’s about 1.05 USD/KG at that time but now as high as 10,000USD/KG, it’s more crazy than bitcoin, today if you ask which stock has the biggest potential, somebody might answer Tesla, personally I like the trend it follows and the fearless spirit of Elon Musk, but even Musk should buy 7572 as an investor.
But firstly he should do his homework and figure out what does this number 7572 mean. This number can be divided into three parts:
75 is the first part indicates the year it’s produced first time
7 is the second part which tells you the grade of raw material
2 is the third part shows out which factory make it
There are 4 factories for that third part:
Kunming Tea Factory = 1
Menghai Tea Factory = 2
Xiaguan Tea Factory = 3
Puer Tea Factory = 4
They all belong to Yunnan Local Product & Animal Co., Ltd., in 1975 China had not open yet, all business belonged to the government, you will see a lot of old coding system in China tea history.
1957, informally Ripe Puer invented in Guangdong
According to the China Puer Tea Standard GB/T 22111-2008, only teas come from Yunnan can be named as Puer, then what’s the business with Guangdong? Guangdong is a big province in the Southeast of China, close to Hong Kong, Yunnan sits in the Southwest of China.
Historically even today Guangdong is the biggest consumer market for Puer tea, Fangcun Tea Market is the biggest tea wholesale market in China and most of the teas there over 70% is Puer.
In the early 1950s, Guangdong Tea Import & Export Company was founded, they exported mainly Mao Cha or Raw Puer to Hong Kong and Macao, but they can not eat so much Raw Puer, so the Guangdong Tea Company decided to research Ripe Puer. In 1957 they made a success and have a document about that deal.
You eat and you change, you drink you change the world too.
That’s very true especially in this consumerist society, consumer has the power. Guangdong people loves aged Puer and that aging takes so many years, not so many people has the patience for that waiting or lucky to get one aged Puer.
A certain 10 per cent. will ensure its employment anywhere; 20 per cent. certain will produce eagerness; 50 per cent., positive audacity; 100 per cent. will make it ready to trample on all human laws; 300 per cent., and there is not a crime at which it will scruple, nor a risk it will not run, even to the chance of its owner being hanged.
No surprise the tea merchants will try to fulfill the consumers’ desire and created informally Ripe Puer tea nongovernmental. I believe that’s the foundation the Guangdong Tea Company can invented Ripe Puer in so short time.
Puer tea must come from Yunnan? No, it was not.
In Guangdong, they made a lot of Ripe Puer with local varietals, even small leaf varietals, even not sun-drying tea but roasting-drying green tea, but they found sun-drying material makes the best quality. So even you are in the United States and if you have a tea plant you can try to make a Ripe Puer too. No guarantee!!!
The longer I live the more confident I believe there is no free lunch in the world, and this “no free lunch” idea saves me many times from trap, more importantly, it encourages me to do the right thing and focus on it instead of searching for shortcut.
But free tea is different, everyone deserves a chance to meet a cup of good tea. This idea came from a visit. Many years ago like in 2013, we welcomed a visit from US Carthage college students, one of them told me he didn’t know tea can be so tasty as the tea he ever met was terrible. I was shocked to hear this very truth, also it occurs me to think why so many people do not know about tea or like tea.
A good tea is just as easy to understand as cola, you do not need to become a tea professional in order to appreciate it, your tongue, nose can tell.
So it is not about knowledge, then what it is about?
That student’s word has always been circling in my head, when he came to here China and drank a good tea he knew the difference instantly, if he can meet that good tea in United States easily, he may find the tea enjoyment long time ago, in other words all he need is a chance to meet good tea.
From 2013 till now, it’s been a long time and I didn’t see much difference of the situation, to most people tea is still a grandma stuff even many friends around me. 5 years ago I had my first child, if you are parents you must understand how unreasonable I want to protect my kid from hurting by the world, especially the drinks out there, so much sugar and mysterious addictions, I even ever met somebody who drinks cola only and no water at all, sounds terrible but it’s true. Tea is so tasty and a healthy drink, it would be great everyone drinks tea.
So I decided to break the ice, make a Free Tea Program, sure I do not want to break my pocket, the quantity of free tea would be 40 grams or 50 grams only, I hope more and more people try it and let their tea journey have a start.
How this Free Tea Program works?
Every month the chosen free tea will be published, including the specific SKU, buying link and coupon, check back here for new coupon.
Applying the free tea coupon when checkout.
One time each month for everybody, so if you get a free tea in November, you still can get another one in December.
We recommend you create an account when check out for easier all tracking.
4 Days ago there was a raining happened in the night, we have been waiting for it for over 2 months, that got me excited even more than The NBA Finals, I can imagine how happy of the land the plant as well as the grass there in the garden.
Caixi, Juxi village, Long Juan town, Anxi county, Fujian province China
Tieguanyin Iron Goddess
Fresh leaves arrived on 14:00 after 3 pluckers’ hard work, it’s not delivered to the factory actually to a 100+ years old house surrounded by mountains and big trees. This old house has been abandoned for many many years, even no family live nearby, just him sits here with clean air and bird singing. This house belongs to a friend’s relatives, quite complex aha but this relationship not just works but very helpful especially in the countryside. We regret to drive our car to be here, this is a very primitive road, the roadside grass gently touch our car just as a lover when we drove slowly, it’s better to use motorcycle.
A cloth was unfolded on the ground just in front of the old house, 28 kgs fresh raw tea leaves laid on the cloth for sun withering, it’s in the deep mountain and altitude is high, the temperature decreased quite quickly, only about 28°C, after 30 minutes, it even decreased to 25°C, at this time the first leaf was a bit soft but not others, them temperature can not hold deeper withering so we got them into the house.
As the sun withering is not enough so we made a light first tumbling, put the leaves into a rolling round basket for 5 minutes so the leaves can collide with each other as well as the basket wall, the surface of leaves will be broken and gets some chemical reaction with the air. We call it Yao Qing or Shaking or Dancing, that’s the unique craft differ Oolong from green/black tea.
We didn’t use air conditioner to control the temperature, I believe the clean air in high mountain has a spirit that can refresh the tea inside. Besides it’s an old house, not many equipments available, we need to follow the most traditional way by in use of the nature. The reason we came here instead of a modern factory it’s quite simple, I have a friend who want to learn tea making all by hands. There is a rumor in programming:
Lazy one can make better programming.
Also there is a found the “boring can evoke children’s imagination” while all commands kill creativity. Here in this old house we can be ourself, ask questions, resolve the problem.
The first tumbling is in order to make the moisture of leaf even, as the sun withering will let the leaf lose more moisture than the stem, right now they are fair again.
14:40 House withering begins
After several minutes even was broken as the air permeability of leaf and stem is different, leaves are put onto the bamboo tray with 5cm high, the leaves need to breath so do not stack too thick. The moisture in stems will flow to the leaf so make it hardish again.
Sit still for about 1.5 hours until the green color of leaf become darker while the edge turn lighter green, grassy decreased and a bit of flavor available, then it’s ok to continue for the second tumbling.
15:10 Tumbling goes to 2nd time
Based on the 1st tumbling, the preparation for moisture migration is ready. This time the real exercise begins, so the tumbling would be heavier than previous one, it’s about 27 RPM, this tumbler is over 30 yrs old that can not adjust the rate however it works pretty well. So we decided to make a longer time as 10 minutes.
We just watched its play, like a slow movie, every round it makes a noise, something like old wood going to break down but it makes it every time. I was happy to have this music with us. We did not have time to appreciate the insect’s song outside, even they were trying to please us with different rhythm.
Ten minutes was so short, finally the gate of tumbler was opened, we dig our heads into these hero leaves, they relived with full of blood, a little grassy, leaf tip cocks up, you can see it’s in a state of excitement. Now better to put them back to the bamboo tray for a rest.
15:30 House withering again for 2.5h
Time is miracle that can get you a lot of shows. Slowly the leaf gets soft again, the moisture in the leaf ran away to have a tryst with someone we do not know. There was a bird outside, he seems quite like the rearview mirror of car, jumps up and down, maybe he hasn’t seen mirror, maybe he is just a kid, he was kind of shy that tried to hide when I looked at him. Let him play, I think. After about 5 minutes you finally fly away, I didn’t know he made some white shit on the mirror 🙂
Adopt the pace of nature, her secret is patience.
Ralph Waldo Emerson
The leaves start to have a little flowery aroma, we were so excited to find this. After a long voyage, finally to saw a bit light of lighthouse from the afar. The leaf became soft again and back curved, the green color turned lighter and you can see the edge got a bit of red. When the grassy smell stepped down, that’s the show time again.
18:10 Tumbling goes for red
This is the most important time for aromatics conversion, red edge formation happens massive here. The round bamboo cage shaking was kind of wild at this time, so as the grassy smell, it needs to be as heavy as possible, step into the climax of Symphony. Moisture in the stems flows to leaf and make it stiff until the whisper appear.
We were strange people, bend over and attach our nose/ears as close as possible to the tumbler, at that moment I am sure I meditated like a great monk with a blank yet clear mind. It’s in the deep mountain and it’s October, I didn’t realize the sun back home so soon, the cold air seems has more power with the help of darkness, it’s a bit chilly but I know the leaves are on hot dancing, present every possible posture they can, their happiness eventually will become the sweetness and aromatic, I dare not to move a finger in case of interrupting them.
But we have to stop them, checking their edge how red it is. After 40 minutes shaking, unfortunately we didn’t get what we were looking for. The sun withering wasn’t heavy enough, we did not luck to have enough sunshine. “Well begun is half done”, now we can not agree more. The options we have is to make greenish common tea or continue for longer tumbling for great traditional legacy tea. We chose the difficult one.
Another 10 minutes? Ok, how is it, still not enough? let’s make another 5, all right 5 minutes again, finally we got the aroma, although the red edge area not ideal yet we gotta to make call it off, I know they have done their best and exhausted quite lot. Anyway we can make it a bit right by piling longer time in the end.
19:20 Heroes rest as house withering
Leaves were put back onto bamboo tray, as high as 10cm, the thicker the better but not the center part in order to prevent temperature of leaves flying too high. Right this time we were kind of free, we stepped out of the house, darkness suddenly hit us totally, barely see anything but cold clean night air, slowly naughty stars emerge more and more, they are shinning bling bling and they are so many there, they look so pure that totally different from the city sky, we were lucky to be touched.
A small episode at 5:10am
The leaves stay on the tray for long time house withering, finally we can have a rest but I woke up at 5:10am, it’s blindly dark here, I decided to check them out. When I went out my room, I hear a song nearby, a very quiet song, I 100% confirmed no song in day time and no one live around, might that be ghost singing?
Next morning our host came from the village at the foot of mountain, he invited me to see his chickens, his motorcycle driving skill is excellent, when we got there I found that song again, he said it’s for his chickens.
06:30 Tumbling goes to the final time
The fourth time tumbling is for aroma, no need to be too strong, we made it 4 minutes and pile it up to increase the oxidization, when the aroma hits the peak and has about 20% red area, that’s the time for stopping oxidization.
Killing green for stopping oxidization
There is a big oven in the old house, the oven is old too, over 30 years old but still looks shining. We used bamboo for firing. In Chinese culture, bamboo has very unique character, clean and integrity. Using bamboo can help tea get its nice aroma too. Although in the beginning there was too much smoke but when you see that smoke float in the sky with big trees, everybody’s mind is free at that time. We knew we had made something special.
All life is an experiment, the more experiments you make the better.
Ralph Waldo Emerson
Believe it or not, you will love it more than you thought after that travel, as you will jump into tea and have really true feelings about tea, the tea world will open to you instantly.
A friend ever complained that she still doesn’t GET Puer although had steeped so many Puer teas for so many years, I said “maybe all you need is a Yunnan tea travel, leave the city you are living everyday and lay down the love and hate there. In the wild Yunnan, with new people, new air, you will get more than tea after speaking to the local farmer and that ‘more’ might be the key to a new world.”
We people are human beings not robot, we can try to understand the world by reading but not everything is built on papers or numbers especially when talking about tea, we need to touch it, feel it then get it into our body.
I still can remember how humble of our host in Nan Nuo Mountain, you will not think of hospitable or welcoming that normally we encounter, he was just there with you naturally without any extra polish, like the tree stand with the tree, I feel calm and very comfortable. He belongs to Ani People, a branch of Hani People. In my idea, he is not a very good tea producer but absolutely a good cooker, his mom was plucking tea in their forest, like any mom she has a very sweet big smile when talking about his son, “he is kind of lazy.” without any blame, we can feel the proudness and love. We met a simple yet beautiful soul.
Food is a gift for tea man
Speaking of cooking, not just book, house or language can represent a culture, food also can be a very nice ambassador or even a better one. “Do not eat too much.” that’s my warning words when out for a tea travel.
If there is good tea, there must have good food.
Daniel XX H
The nature is very generous if we treat her well, all kinds of mushrooms, wild vegetables etc, all so charming, the processing can be very simple, actually it is, most of the meals I had on the tea travel are not complexly cooked, it’s just tasted so good. It’s very difficult to have such kind of food in the city.
Pick some tea leaves, an iron pan, several eggs and a little salt, fire it up with dried branches, drinking tea alongside while wait for the tea egg, what I can assure you is this is really a different egg.
Know tea by eating
Have you ever seen somebody use hot water wash apples? This might be odd, yes this was very odd to me when the first time I saw a foreigner do this, now I get it even suggest foreign tea friends don’t eat not-cooked food or drink local raw water, like the old Chinese saying indicates, “The unique features of a local environment always give special characteristics to its inhabitants.”
Let’s take chilli as an example, in Wuyi Mountain people prefer to spicy food as this can help them survive through cold winter. Also regarding meal, you will always get large, this is connected to its enthusiastic and simple folkways. Thus you will not surprised they chose the traditional charcoal roasting for rock tea to get much stronger, more complex tasting while in the south of Fujian, Anxi county evolved into a lighter greener version of iRON Goddess of Mercy.
Actually in a lot of tea production areas, people do not say “drink tea” instead they say “eat tea”, another reason to this tradition is to local people tea is a must for human body just as important as food.
Pay more for tea
This might sound stupid but it’s really really true, a friend ever took a tea travel with me to Wuyi Mountain, actually we went to an unknown area that just neighbor to Tong Mu Guan that belongs to another city, almost no tourist there, undeveloped forest and lake, old wooden houses and wild tea plants, they all just sit there, some tea plants have serious damage by insects but don’t worry, it will go away when the summer leave, no human intervention at all.
The view there is gorgeous, people are nice but their tea processing skill is not as good as it should be, still we bought the tea with a tremendous sense of accomplishment. I asked my friend why he made that order, he said:”It’s just all damn beautiful!”
Besides it’s a huge fun to cup all teas that got from the travel with friends, agree? 🙂