Recorded Tea Music

Underneath the enormous umbrella that is "World Music" there exists a relatively small genre of recorded music that would best be labeled "Tea Music."

I'm not a fan of all music that falls into this genre. I don't really like tracks to contain too many sound effects like ocean waves or chirping birds. I also steer clear of repetitive harmonic drone-notes and chanting.

I usually love tea music that features Asian instruments being played by talented artists, especially when the recordings sound organic and unpolished.

Guqin (古琴) music such as on Wu Ziying's (吳自英) staggeringly beautiful record "Art of the Guqin" can sound bluesy and soulful with the occasional pop and buzz of the strings adding richness to the listening experience.

My first real tea music CD was Zhang Wei-Liang's (張維良) breathtaking Tea Drops, purchased back in 2003 from Tribute Teas online. The album is mainly Zhang's flute along with some pipa and dulcimer among others. This record added a lot of nice ambiance to some of the first tea tastings I presented right after I began Black Dragon Tea Bar.

In 2004 I first heard the hauntingly sublime erhu (二胡) playing of Fred Ji while he was busking at Pike Place Market. I purchased a home recording from him and love it. In some ways it's like a punk record because it has over 30 raspy edgy tracks, most of which are under one minute long... but the way they blend together with a cup of tea smooths them out and feeds my soul.

Another local artist to whom I frequently listen is Elizabeth Falconer. She is an American Koto master who I saw play live at Floating Leaves many years ago. I have since purchased most of her sweetly serene albums.

The latest album to join my small collection of tea music is the Meaning of Tea's movie soundtrack. This record features 16 original instrumental tracks that are appropriately cinematic with soaring and sweeping crescendos. I find them to have just the right amount of moodiness to keep me tuned in.

As many ancient Chinese paintings and poems will attest, there is little in this world better than sipping a great tea while blissing out to some beautiful music.

What tea and music pairings do you suggest?

Emperor Huizong, Artist and Tea Lover

Today the Association of Tea Bloggers is pleased to present a new tea blog carnival. The theme is "Tea Person" and participants may choose any historical, fictional or contemporary tea person to write about. This carnival is being hosted by the honorable Jason Walker, a founding member of the Association.

I chose the Song Dynasty (宋朝) Emperor Huizong (徽宗), who reigned from 1100 to 1126. My research revealed him to be an artist, calligrapher, musician, scholar, and devoted tea connoisseur (1).

Before I delve into Huizong's many connections to tea, I want to briefly mention his love for the guqin (古琴), an instrument I also adore. In addition to playing the instrument himself, Huizong searched China for famous specimens to keep in his "Ten Thousand Qin Pavilion (萬琴堂)." This painting entitled "Listening to the Qin (聽琴圖)" is a self portrait of the Emperor jamming in the garden (2).

In regards to tea culture, Huizong is most famous for writing Daguan Chalun (大觀茶論), or Treatise on Tea. This 900-year-old work is considered an important tea book, perhaps on par with Luyu's (陆羽) beloved Tea Classic (茶經). Unfortunately, I have thus far been unable to find a good translation of Daguan Chalun from the original Ancient Chinese. If I do, I will post a link.

In Daguan Chalun, Huizong describes a favorite tea called Anji Baicha (安吉白茶). The name translates as "Anji White Tea," but should not be confused with what we think of as white tea today. It is actually a very delicate green tea named after the soft "white jade" color of its tea soup (3) after being whisked.

One of the Emperor's favorite types of tea bowls were the black glazed bowls of the Jian Yang Kiln (建阳窑) located in Fujian Province. These bowls were popular during the Song dynasty because their black interior better displayed the frothy white soup of whisked tea (4).

Example of Jian Yang Kiln tea bowl from Song dynasty:

In the end, Huizong's deep love of art and tea may have been his (and the entire Northern Song Dynasty's) ultimate undoing. He was said to have been a very laissez-faire leader in regards to politics and military strategy (1). While the powerful Jurchen armies of Manchuria were organizing their might against him... Huizong was probably kicking back with his guqin, painting a beautiful picture of a "pigeon sitting on a peach branch" and whisking up a fresh bowl of tea!

1.) Huizong Wikipedia entry
2.) Silkqin.com
3.) History of White tea on Seven Cup's Website
4.) The AMICA library

Chinese Tea Appreciation Festival 2007

On December 2, 2007 I hosted a Chinese Tea Festival in Seattle! The weather, which was cold and rainy, was perfect for the meditative afternoon spent tasting teas. The tea festival was held at ArtXchange, a downtown gallery showcasing inspiring art by artists from all over the world. The corresponding art exhibition was David Cole's "Unexpected Arrivals." It was amazing and really enhanced the tea drinking atmosphere. The highlight of the festival was the sublime music provided by guqin (古琴) expert Professor Wu Ziying (吳自英). He played a half-hour set of beautifully serene music on his 2000-year-old instrument. The tea festival was masterfully catered by my wife Alanna. The all-vegan spread included lychee-coconut cupcakes, basil-cucumber tea sandwiches, almond cookies and miscellaneous fruits and candies.

The 3 teas served were: 2007 Spring Jin Xuen Oolong, 1999 Aged Rougui Oolong, and 1986 Aged Xia Guan Factory Green Puerh Tuo-cha. Below you will find descriptions of these teas.

*2007 Spring Jin Xuen (2007 春金萱):
Jin Xuen, meaning golden lily, is a modern tea varietal developed in Taiwan in the early 1980's. The varietal is known to produce a very smooth, sweet, oolong tea with a buttery and flowery aroma. Also, Jin Xuen grows well and generally has a high output. Usually I do not get too excited about Jin Xuen oolong; while the aroma is consistently great, the broth can often lack character. That is certainly not the case with this stand-out tea. This tea was produced in Fujian, China by the great folks at the City and Country Fine Tea Company. It was imported and stored in Bellevue by a trusted tea mentor named Mr. Chen. Mr. Chen gave me two tips that have greatly improved my results while brewing this tea: Use water at only 180 degrees and leave the lid off of the gaiwan or pot between infusions. Obviously these unorthodox tips won't work for most oolongs, but you should try it with this Jin Xuen. Its warming, floral bouquet may make you forget about the cold winter weather!

**1999 Aged Rougui (1999 老肉桂):
Rougui, meaning cinnamon, is one of several famous oolong varietals from China's Wuyi mountains. This tea was made in 1999 and has long, dark, twisted leaves which are characteristic of most Wuyi oolongs. The tea soup is really smooth with a satisfyingly thick, clear broth. There is a subtle aged flavor that I'd describe as "ripe peach in a used bookstore." The careful aging on this tea pays off with an ambrosial flavor that seems to have a relaxing effect on the body.

***1986 Xia Guan Tuo-cha Pu-erh (1986 下关沱普洱):
While visiting the warehouse of the previously mentioned Mr. Chen, I was invited to see his special "pu-erh storage room." Wow! I was blown away by his collection of fragrant pu-erhs. In particular he had several stacks of beautiful Xia Guan tuo-cha. He told me that he has been personally storing these tuo-chas for 15 years and he believes that they were already 6 years old when he bought them. As I type this blog I am rembering this tea, brewed in a gaiwan with short, hot steeps. Each cup is amazing. I'd say it's one of the best tasting pu-erh teas I've ever had. The color is clear and reddish orange and the broth is sweet, brisk and complex. Flavor notes for me would include clove, cedar, and sherry.

Delicious Little Treats:

Serving tea for guests:

Prof. Wu plays the Guqin: