Monday, August 31, 2009
Zen Garden - 禪園
We had a pond in our backyard. It was already here when we bought our house back in 2004. We thought it was pretty cool, but it was always difficult to clean and maintain. Plus, we wanted to make our backyard safer for children... so over the last couple weeks, we drained the pond and filled it in with dirt. Our plan was to build a zen garden, and yesterday we nearly finished the project! Here are a few photos my wife took of our newest backyard garden.
Sunday, August 30, 2009
2008 Awazon Puer Cakes
A few days ago, I received a small order of Awazon (阿佤山)* puer cakes (普洱餅茶) directly from the source. I have ordered from this tea company several times in the past and I am always very happy with their prices, quality and service. The two teas I imported are 2008 Awazon "Jingmai Ancient Tree" Organic Sheng Puer cake and 2008 Awazon "Manjing Ancient Tree" Organic Sheng Puer cake.
This afternoon, my wife and I cupped both of the teas together using two small gaiwans, each with about 5 grams of dry leaf. I steeped them about 10 times before I was "waterlogged" but I'm sure they had a few more brews in them.
The wet leaves have a very pleasant aroma. It was not very smoky with an earthy, wildness that reminded me of raking leaves. My wife mentioned a "dried fruit" aroma, and I would certainly agree.
The Jingmai always yielded a slightly lighter, crisper and fruitier broth, while the Manjing's was consistently stronger, woody and more robust. My Jingmai notes included: "honey, clarity, and apple," and my Manjing notes included "floral, cedar, and peppery."
The next time I brew these cakes, I will take more time to savor their thick full bodied tea soup and I will brew them a little lighter because they are very young and lively.
While I definitely plan to keep a few of these cakes for my own puer collection... I would like to sell some too! I currently only have six cakes of each tea available (so they may sell out quickly). The cost is $5 per ounce or $40 per whole 357 gram cake. Payments can be made via cash, paypal or check. The tea can be shipped (add $5), delivered or picked up depending on your individual needs. Please email me at blackdragontea@gmail.com if you're interested in buying some of this wonderful organic puer tea. Thank you!
Or, you may choose to buy directly from Awazon in Kunming (昆明) China. In that case, please tell them that you read about their tea on my blog. 謝謝您!
*The Awazon tea factory uses the spelling "zon" for 山 (mountain). The standard pinyin is "shān."
Jingmai (景迈) Cake
Naked Jingmai
Naked Jingmai
Manjing (芒景) Cake
Naked Manjing
This afternoon, my wife and I cupped both of the teas together using two small gaiwans, each with about 5 grams of dry leaf. I steeped them about 10 times before I was "waterlogged" but I'm sure they had a few more brews in them.
The wet leaves have a very pleasant aroma. It was not very smoky with an earthy, wildness that reminded me of raking leaves. My wife mentioned a "dried fruit" aroma, and I would certainly agree.
The Jingmai always yielded a slightly lighter, crisper and fruitier broth, while the Manjing's was consistently stronger, woody and more robust. My Jingmai notes included: "honey, clarity, and apple," and my Manjing notes included "floral, cedar, and peppery."
The next time I brew these cakes, I will take more time to savor their thick full bodied tea soup and I will brew them a little lighter because they are very young and lively.
Cupping the teas on a sunny Sunday afternoon.
While I definitely plan to keep a few of these cakes for my own puer collection... I would like to sell some too! I currently only have six cakes of each tea available (so they may sell out quickly). The cost is $5 per ounce or $40 per whole 357 gram cake. Payments can be made via cash, paypal or check. The tea can be shipped (add $5), delivered or picked up depending on your individual needs. Please email me at blackdragontea@gmail.com if you're interested in buying some of this wonderful organic puer tea. Thank you!
My daughter examining the puer cakes.
Or, you may choose to buy directly from Awazon in Kunming (昆明) China. In that case, please tell them that you read about their tea on my blog. 謝謝您!
*The Awazon tea factory uses the spelling "zon" for 山 (mountain). The standard pinyin is "shān."
Monday, August 24, 2009
League of Pots #019
Code Name: "El Greco" (希臘人)
Material: Black Clay
Height: 8 cm
Length (handle to spout): 13 cm
Volume: 175 ml
Height: 8 cm
Length (handle to spout): 13 cm
Volume: 175 ml
Brews: Sheng Puer (生普洱)
Specialty: Wild leaf, old tree, aged sheng puer.
Story: El Greco is the teapot that I bought during my first trip to Fenqihu, Taiwan (奮起湖, 台灣) back in 2006. I wrote about the day I bought El Greco in this old blog post.
Super Powers: El Greco is a code and language master. He can speak, read and write any language fluently and has never come across a code he couldn't break!
League of Pots #018
Code Name: "Black Peony" (黑牡丹)
Material: Ceramic
Height: 8.5 cm
Length (handle to spout): 15 cm
Volume: 200 ml
Height: 8.5 cm
Length (handle to spout): 15 cm
Volume: 200 ml
Brews: Any kind of tea.
Specialty: Chinese white teas.
Story: I purchased Black Peony at the Capitol Hill (a neighborhood) Value Village (a thrift store) five or six years ago. He was only $6, which included a matching tray and six matching cups!
Super Powers: Black Peony is a demolition and explosives expert. He has the amazing ability to self-detonate and reform.
Specialty: Chinese white teas.
Story: I purchased Black Peony at the Capitol Hill (a neighborhood) Value Village (a thrift store) five or six years ago. He was only $6, which included a matching tray and six matching cups!
Super Powers: Black Peony is a demolition and explosives expert. He has the amazing ability to self-detonate and reform.
Friday, August 14, 2009
Orcas Island
This week my wife, daughter, sister, brother-in-law and I spent some time on beautiful Orcas Island in the San Juans. We rented a cozy little condo in Eastsound with a fantastic view of the bay. Here are a few pics from the trip.
The view from our deck
Hiking
Playing in a cool Labyrinth!
The crew on top of Mount Constitution
The view from our deck
Hiking
Playing in a cool Labyrinth!
Great photo by my Sis
... and for all of you fellow theics who may be curious about the teas we drank on the island, here is a list: Winter Lishan Black and Four Seasons Oolong from J-Tea, High Grade Spring 2009 Tie Guanyin from New Century, and Teacup's legendary Organic Assam from the Rani garden. Good Times!
Monday, August 10, 2009
Regarding this blog
I started this blog in September of 2008 to help promote my tea related business projects. The blog has grown to include tea education, tea reviews, occasional silliness and many personal stories. Now that I am no longer involved in the tea industry this blog may get weirder.
All of the writing and photos in this blog are my original property. Please ask me first if you want to use any of my content.
Readers should be reminded that all of my reviews (teas, products, vendors etc.) are simply my opinions and are no better or more valid than your own opinions :)
Thank you,
Brett Boynton
blackdragontea@gmail.com
All of the writing and photos in this blog are my original property. Please ask me first if you want to use any of my content.
Readers should be reminded that all of my reviews (teas, products, vendors etc.) are simply my opinions and are no better or more valid than your own opinions :)
Thank you,
Brett Boynton
blackdragontea@gmail.com
Thursday, August 6, 2009
Blending Oolong: An Experiment
One month ago during an oolong class that I taught at Teacup, I fielded a question from my friend Michael about the possibilities of blending oolong teas. Michael, who already has a great understanding of both tea and coffee, did not seem surprised when I answered something like: "Quality oolong tea should not be blended. These teas are made in small quantities by skilled tea artisans, and the fact that they are produced in one place and at one time adds to their value and allure." For the most part, Michael agreed with me, but there were certain flavors he liked about the Wenshan Baozhong tea (文山包種茶) that he could see pairing well with certain flavors in the Formosa Silvertip tea (台灣銀毫茶)*. We also discussed the importance of blending for many fine black teas and coffees.
Over the next several days I thought about what Michael had asked. I wondered what would happen if I brewed up a pot of tea using half Wenshan Baozhong leaves and half Formosa Silvertip. Would it be greater than the sum of its parts? The next time I saw Michael I decided we'd find out together (for the sake of science).
I brewed an equal blend of 文山包種茶 and 台灣銀毫茶 using a small ceramic teapot. The aroma was light, bright and pleasant and the tea soup was an odd shade of orange.
I did three infusions with similar results. Each time the flavors were muted and boring. Wenshan Baozhong's classic buttery-flowery notes were overshadowed by the stronger Formosa Silvertip. The resulting cup tasted like weak Formosa Silvertip with some brisk, peachy, woodsy flavors. On their own, these two Taiwanese oolongs have good body and aroma but in this blend they seemed to canceled each other out. The quality of the individual teas did become more apparent after the liquor had cooled to room temperature. At that point the blend was a bit smoother with a nice hint of Baozhong.
In the end this was a worthwhile experiment. Perhaps if I were to repeat it I might try 3/4 Wenshan to 1/4 Formosa.
* Formosa Silvertip is a famous Taiwanese oolong that sometimes goes by many other names. My friend Rob recently did a great blog post on that topic. Here is the link.
Over the next several days I thought about what Michael had asked. I wondered what would happen if I brewed up a pot of tea using half Wenshan Baozhong leaves and half Formosa Silvertip. Would it be greater than the sum of its parts? The next time I saw Michael I decided we'd find out together (for the sake of science).
Spring '09 Wenshan Baozhong
Summer '08 Formosa Silvertip
I brewed an equal blend of 文山包種茶 and 台灣銀毫茶 using a small ceramic teapot. The aroma was light, bright and pleasant and the tea soup was an odd shade of orange.
The Tea Soup
I did three infusions with similar results. Each time the flavors were muted and boring. Wenshan Baozhong's classic buttery-flowery notes were overshadowed by the stronger Formosa Silvertip. The resulting cup tasted like weak Formosa Silvertip with some brisk, peachy, woodsy flavors. On their own, these two Taiwanese oolongs have good body and aroma but in this blend they seemed to canceled each other out. The quality of the individual teas did become more apparent after the liquor had cooled to room temperature. At that point the blend was a bit smoother with a nice hint of Baozhong.
In the end this was a worthwhile experiment. Perhaps if I were to repeat it I might try 3/4 Wenshan to 1/4 Formosa.
茶陰陽
* Formosa Silvertip is a famous Taiwanese oolong that sometimes goes by many other names. My friend Rob recently did a great blog post on that topic. Here is the link.
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