#thehappyteaman

[the-happy-tea-man-blog]

I came across this bag of Topaz Shou Pu’er from Imperial Tea Court and brought it to our Friday tasting with Crimson Lotus at Phoenix Tea in Burien. I have had it for at least 15 years. We used 10 gms. In a 6 oz Gaiwan with 195F water. On the ITC website Roy remarks, “This special, supreme quality aged Puerh brews to a deep golden red and has a rich, full, woodsy flavor which is hearty without ever being over-powering, it produces a pleasant, mellow aftertaste. I find interesting and pleasant notes of sweet dark chocolate. #thehappyteaman #tea #chinesetea #cha #aboutthetea #shou #puerh #dark #chocolate #darkchocolate #imperialteacourt #website #mellow #aftertaste #woodsy #aftertaste (at Phoenix Tea)

#shou #puerh #tea #website #aftertaste #woodsy #aboutthetea #chocolate #cha #imperialteacourt #thehappyteaman #darkchocolate #chinesetea #mellow #dark

[andrewgoodmanwa]

Mid-May 2016, workers are sorting freshly processed Spring Sheng Cha before steaming and pressing into cakes for storing, shipping, and aging. Extra stems and extraneous plant materials are removed so the tea is more uniform. At this point the tea is called Moacha. Although it is very hot and humid in this Menghai facility the workers wear many colorful layers. The aroma of the tea is very strong and very pleasant. #thehappyteaman #dryleaves #qi #ancient #menghai #shengcha #colorful #tea #teamaster #puer #puerhtea #yunnantea #moacha #strongandpleasant #teamaking

#qi #thehappyteaman #colorful #shengcha #moacha #puer #dryleaves #teamaster #menghai #yunnantea #puerhtea #strongandpleasant #tea #teamaking #ancient

[meimeifineteas-blog]

Some great insights into Anji Bai Cha green tea by @thehappyteaman, tea educator. Thanks for sharing your knowledge of this rare speciality Chinese green tea. Sign up to our mailing list for the 12% off all tea. #Repost @thehappyteaman ・・・ I got this delightful tea from MeiMei Fine Teas of Fairfax, Virginia. It’s name is Anji Bai Cha and it is sometimes mistakenly called a White Tea because it has the word Bai (white) in it. It is actually a delicate and sweet Green Tea from Anji in Zhejiang Province, China. It is a fairly new tea and is noteworthy for small leaves that turn a pale white/green as the tea is brewed while the center vein of the leaf stays green. The sweetness and rich mouthfeel remain through several very nice infusions, in fact with a water temperature about 175F it is hard to not make the tea well. MeiMei calls this early 2018 Premium Grade👍🏻👍🏻👍🏻 #thehappyteaman #meimeifineteas #anjibaicha #greentea #whitetea #zhejiang #sweet #mouthfeel #delicious #bai #cha #chinesetea #chinesetea #greentea #cha. (at Fairfax County, Virginia)

#thehappyteaman #sweet #chinesetea #cha #bai #repost #greentea #meimeifineteas #zhejiang #delicious #anjibaicha #whitetea #mouthfeel

[andrewgoodmanwa]

Wuyishan tea tasting and sampling, May 2016. Da Hong Pao and Rou Gui were the winners and we tasted many that day. Rock Teas grown in the protected areas amid the large rocks and cliffs are prized throughout the world. Those teas also command quite justifiable high prices. #thehappyteaman #teamaster #tea #rocktea #yancha #rougui #dahongpao #protectedarea #wuyishan #highprice (at Wuyishan)

#protectedarea #wuyishan #highprice #teamaster #tea #dahongpao #rougui #rocktea #yancha #thehappyteaman

[the-happy-tea-man-blog]

It was all about Dong Ding at Floating Leaves today. Teamaster Shiuwen and photographer Jake Knapp were working on a promotional video for this summer’s documentary focusing on perhaps Taiwan’s most special Oolong, Dong Ding. We discussed origin, history, and legend while enjoying three excellent examples of this traditionally produced tea. Our friend The Oolong Owl was in the house as well. #thehappyteaman #floatingleaves #jakeknapp #theoolongowl #dongding #highmountainoolong #Taiwan #oolongtea #documentary #teaphotography

#taiwan #theoolongowl #teaphotography #oolongtea #jakeknapp #floatingleaves #documentary #highmountainoolong #dongding #thehappyteaman

[andrewgoodmanwa]

A tea shop and market just outside Menghai, Yunnan, China. Menghai is one of the most important Pu Erh production area in all of Yunnan and it is surrounded by many famous tea mountains. For lovers of Pu Erh this is as important an area as any in China. Menghai is also the home of a very famous tea factory. The Menghai Tea Factory was founded in 1940 and is located in Menghai County, Xishuangbanna Prefecture, Yunnan Province, China. The factory was originally called The Fo Hai Tea Factory but changed its name to Menghai Tea Factory in 1953. It is credited as being one of the first two factories to make "ripe" AKA Shou Pu Erh tea in 1973 (the other factory was The Kunming Tea Factory). Shou Cha, AKA ripe or cooked Pu Erh is specially processed to imitate aged raw or Sheng Pu Erh tea. The process does not actually employ cooking to convert Sheng Cha into ripened Pu Erh. It creates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions using a technique called Wo Dui, AKA wet piling which involves piling, dampening, and turning the tea leaves in a manner much akin to composting. The finished Shou Pu Erh is then pressed into various size bricks, cakes, or other assorted shapes for storage and further aging. #thehappyteaman #menghai #menghaiteafactory #wodui #sheng #shou #xishuangbanna #fermented #postfermented #puerhtea #kunmingteafactory #outdoormarket #ripepuerh #cookedpuerh #rawpuerh #teaproduction (at Menghai)

#sheng #xishuangbanna #cookedpuerh #fermented #puerhtea #ripepuerh #rawpuerh #teaproduction #kunmingteafactory #wodui #menghaiteafactory #shou #menghai #thehappyteaman #postfermented #outdoormarket

[andrewgoodmanwa]

These two photos show a wood-fired Juan Shui, Xi Shi teapot and the Dragon Kiln in which it is fired. Dragon Kilns in China today are very rare, no more than two or three are still in use today but many a century or two ago they where much more common throughout China. Built on a hill and breathing fire from one end the resemblance to a dragon is obvious. Wood, charcoal, and bamboo are used as fuel and it often takes a day or more for the firing to be completed. The kilns are know for the exquisite textures and colors on the surface of the clay ware fired within their walls. And the Dragon Kilns are also known for the havoc wrought on the wares fired in them. Often as much of 25% or more of each firing is lost due to breakage caused by the high heat and chaos caused by the fuels unpredictable nature. On the positive side, those teapots and other wares that survive have unique markings and are unsurpassed in their tea brewing abilities. These treasures are highly sought after and command high prices with the most expensive examples having the highest degree of color and texture variation. #thehappyteaman #jianshui #dragonkiln #woodrired #unique #treasure #bamboo #wood #charcoal #experience #texture #variations #expensive (at Jianshui)

#texture #expensive #wood #jianshui #charcoal #experience #unique #treasure #bamboo #variations #woodrired #dragonkiln #thehappyteaman

[the-happy-tea-man-blog]

A very excellent setup for brewing 2017 Nannuo Mini Mushroom Shou Ripe Puerh from Crimson Lotus Tea. Glen says, “the material is a blend of multiple years of shou puerh material from Nannuo Shan. Some of the tea is as old as 20 years. This is a very unique Shou Puerh. It has a flavor and aroma profile we've not seen before. There is a delightful nutty herbal note in the aroma." I get notes of sweet dark chocolate in the brewed tea too. #thehappyteaman #tea #chinesetea #cha #aboutthetea #nannou #mini #tuocha #jianshui #frogarmy #crock #lamy #maurice #westworld #woodfired #dragonkiln #darkchocolate #nuttyaroma #herbal #seattle #crimsonlotus #alexisstjohn #minimax #teatable #chahai

#minimax #thehappyteaman #crock #woodfired #cha #crimsonlotus #maurice #westworld #dragonkiln #teatable #tea #nuttyaroma #darkchocolate #nannou #jianshui #alexisstjohn #chahai #frogarmy #chinesetea #herbal #mini #lamy #tuocha #seattle #aboutthetea

[the-happy-tea-man-blog]

We unwrapped a new Crimson Lotus Tea Black Gold bing at Phoenix Teashop during our Friday Puerhpalooza there. A delight to the eyes is always a good start. Glen says about the tea, “It is a shou puerh made from the same Jingmai big tree material that is in our Midas Touch sheng puerh cakes. This material has aged loose for 7 years. This shou is smooth, aromatic, dark, and delicious and very drinkable.” IMHO, I agree completely. #thehappyteaman #chinesetea #tea #cha #aboutthetea #puerh #yunnan #assamica #sundried #jingmai #postfermented #bing #bingcha #crimsonlotustea #phoenixteashop #delicious #puerhpalooza aromatic #dark #drinkable (at Phoenix Tea)

#delicious #chinesetea #tea #cha #puerhpalooza #yunnan #crimsonlotustea #assamica #sundried #postfermented #bing #phoenixteashop #drinkable #dark #thehappyteaman #bingcha #puerh #aboutthetea #jingmai

[the-happy-tea-man-blog]

A tea plant on the top of Wudong Mountain high above Chaozhou City. Chaozhou (Chinese: 潮州), alternatively transliterated as Chiuchow,[1] Chaochow,[2] or Teochew,[3] is a city in the eastern Guangdong province of the China. It borders Shantou to the south, Jieyang to the southwest, Meizhou to the northwest, the province of Fujian to the east and the South China Sea to the southeast. It is administered as a prefecture-level city with a jurisdiction area of 3,110 square kilometres (1,200 sq mi) and a total population of 2,669,844.[4] Along with Shantou and Jieyang, Chaozhou is part of the Chaoshan region. Wudong Mountain is also the home of Dan Cong AKA, Phoenix Mountain Oolong Tea. Dan Cong (单枞) are special types of Oolong from Fenghuang shan (Phoenix mountains) in Guandong province, China. The Phoenix mountains are elevated from 350 - 1560 meters above sea level. Niaoji shan (1560m) is the highest mountain while in Wudong shan (1391m) the main Dancong production is located . Dancong literally translated means "single bush". This varieties are known to mimic different flavors. #thehappyteaman #dancong #dancongoolong #oolong #chaouzhou #fujian #wudong #wudongmountain #guandong #chinesetea

#oolong #chinesetea #chaouzhou #wudongmountain #guandong #wudong #dancongoolong #dancong #thehappyteaman #fujian

[the-happy-tea-man-blog]

I know, I know, you are asking, “what’s going on here”, a teabag in a gaiwan? Well, you are seeing correctly. It is tea in a teabag from Yunnan. We are sampling it today at Phoenix Tea Shop with Glen from Crimson Lotus Tea who brought back from China. An aged Shou tuocha was ground to a course powder and mixed with Lotus root. The tea was smooth and fragrant and easy to drink. The gaiwan, this one also from Crimson Lotus, is a universal brewing vessel good for all types of tea, even teabags. #thehappyteaman #crimsonlotustea #gaiwan #tuocha #lotusroot #yunnan #teabag #chinesetea #cha #aboutthetea #tea #universal #teasachet #smooth #fragrant #whatsgoingonhere (at Phoenix Tea)

#gaiwan #lotusroot #chinesetea #teabag #tuocha #tea #yunnan #cha #whatsgoingonhere #smooth #aboutthetea #thehappyteaman #crimsonlotustea #teasachet #fragrant #universal

[the-happy-tea-man-blog]

The Shou and the Sheng of it. These are two delicious Crimson Lotus Puerh teas we sampled today at Motovotano in Georgetown. Puerh Tea must be made in Yunnan from tea plants grown there using the Camellia Sinensis Assamica variety. All Puerh begins as Green Tea usually picked in the early spring, considered the best, or later in the year. After picking and a period of withering the tea is allowed to dry naturally in the sun or with some help from a short pan firing. After additional processing and shaping the tea, still a Green Tea is dried and is now called Máochá. The tea can be left loose or pressed in to a variety of shapes for storing and aging. Naturally occurring yeasts and other microbes facilitate the aging, which can last years or even decades, improving the aromas and tastes. This is called natural post-fermentation, or just post- fermentation. These Sheng Puerh teas have been made in Yunnan for centuries and used for trade and commerce most notably on The Tea Horse Road, exchanging tea for prized Tibetan horses. The popularity of Sheng Puerh soared in the late 1960s and early 1970s and supplies dwindled as prices soared. Two large and important tea factories in Yunnan adapted and perfected a process of accelerated post-fermentation called Wo Dui or wet piling which was already used in other Chinese Provinces to make Dark Tea AKA, Heicha. In fact Puerh is Heicha from Yunnan just as Liu Bao is Heicha from Guangxi Province just to the East of Yunnan. The Wo Dui process take two to three months in large piles of tea which are kept moist, in hot and humid rooms, under the careful eye of skilled tea makers. The tea is literally undergoing a controlled composting that can go very wrong in many ways if not controlled very precisely. The Crimson Lotus Shou Puerh shown is called Black Gold and is from the fabled Jing Mai Mountains. The Sheng is a work in progress and is a yet unnamed Maocha blend of teas from several famous mountains in Yunnan. #thehappyteaman #aboutthetea #cha #cha #chinesetea #puerh #puer #sheng #blackgold #jingmai #wodui #maocha #postfermented #wok #panfired #motovotano #crimsonlotustea #liubao #guangxi #yunnan #gaiwan #gongfucha (at Motovotano)

#maocha #panfired #yunnan #cha #aboutthetea #chinesetea #puerh #thehappyteaman #crimsonlotustea #wodui #blackgold #gaiwan #puer #postfermented #sheng #guangxi #liubao #jingmai #motovotano #gongfucha #wok

[the-happy-tea-man-blog]

There are at least three variations of Gongfu Cha styles brewing. The dry style where the teapot has no hot water or tea poured over it. The wet style where hot water or preferably tea is continually poured over the teapot during brewing with the teapot sitting on some sort of draining system. And this style where the teapot has hot water or tea poured over it while brewing but is placed in a bowl so it sits in hot water or tea throughout the brewing process. The dry method is commonly used in brewing completions where each step is choreographed in ballet like precision with judges looking on. In this style the ultimate goal is more often the beauty of the brewing rather than the tea itself. With the two wet brewing styles the ultimate goal is making the best possible tea. #thehappyteaman #gongfu #gongfucha #yixing #wet #dry #infusion #teatable #ultimate #brewing #chinesetea #competition #tea #cha #aboutthetea

#wet #brewing #chinesetea #aboutthetea #gongfucha #thehappyteaman #infusion #gongfu #ultimate #competition #dry #tea #yixing #teatable #cha

[the-happy-tea-man-blog]

This is the tenth infusion of a rich and delicious Shui Xian “Zheng Yan” Wuyishan Rock Tea. Zheng Yan (正岩) refers to the innermost protected area of the Wuyi World Heritage site in Northwest Fujian Province, China. The quality and cost of Rock Teas are determined by how close they are grown to the center of the heritage site and Zheng Yan is the prized center. Most believe Wuyishan is the place where Oolong Tea originated. Shui Xian (Hsien) is an important variety of Camelia Sinensis that is translated as narcissus or water sprite. The best Shui Xian is from Wuyishan and is noted for a honey-like sweetness. Cheaper examples are grown elsewhere and are often over roasted, even burnt and are popular in American Chinese restaurants. The tea plants designated as Zheng Yan are often quite old, 100 years or more, and are called Lao Cong. I brew this tea with water at about 200F but let it cool for 5 minutes or so because I find the sweetness intensifies when the tea is at about 185F. The Dragon Kiln fired Yixing teapot is well suited for brewing this tea, the thick walls hold the temperature well, and the teapot pours very quickly. Lamy, Maurice, and MJ are looking on and doing their tea pet duties. #thehappyteaman #thick #beautiful #shuixian #narcissus #watersprite #yixing #wuyishan #yancha #zhengyan #fujian #dragonkiln #teapet #lamy #maurice #mj #lao #laocong #chinesetea #gongfucha #bellevue #seattle #honey #sweet

#lao #thick #laocong #gongfucha #narcissus #fujian #honey #lamy #beautiful #sweet #maurice #mj #teapet #wuyishan #thehappyteaman #shuixian #chinesetea #zhengyan #yancha #seattle #bellevue #dragonkiln #yixing #watersprite

[the-happy-tea-man-blog]

This shape is called Fong Gu which translates as “like old.” This is a small teapot, about 100ml and so is a good size for solo Gongfu Cha brewing. The shape is a very old and a very functional one and is very well suited for Oolongs; both rolled and twisted styles, Pu Erhs, as well as Hong Chas, AKA black/red teas. I use it exclusively for Shou or cooked Pu Erh. For its size it has a wide opening so putting tea inside is easy. Also, it has a large finial, the knob on top, so it is easy to lift the lid, even when hot. It pours smooth and quick so controlling infusion time is easy. The lovely brown color has a very slight silver tinge as a result of it’s firing which gives it a bright appearance. #thehappyteaman #FongGu #finial #oolongtea #oolong #hongcha #blacktea #redtea #shou #puerhtea #puerh #zisha #beautiful #thick #bright #apoearance #smooth #quick #AKA #gongfucha #100ml

#quick #aka #puerhtea #100ml #hongcha #puerh #finial #beautiful #gongfucha #apoearance #oolongtea #fonggu #blacktea #oolong #zisha #shou #smooth #redtea #thehappyteaman #thick #bright

[the-happy-tea-man-blog]

Anji Bai Cha means white tea of Anji. The tea is from Anji in Zhenjiang Province but is actually a Green Tea with very low chlorophyll content in it’s leaves and after the first infusion the leaves turn a very pale, almost white shade of green with a green stripe down the middle. The tea is very sweet and very relaxing and is my favorite Green Tea. If you can find some I suggest you do. #thehappyteaman #chinesetea #delicious #sweet #anji #bai #cha #greentea #white #zheziang #relaxing #greenstripe #chlorophyll #anjibaicha #favorite #favoritetea

#thehappyteaman #chlorophyll #delicious #sweet #cha #greenstripe #anjibaicha #favoritetea #favorite #anji #bai #white #relaxing #chinesetea #greentea #zheziang