Archives for posts with tag: Tea

I don’t know how many of the readers here know that I own and operate a (very) small tea company called Scholar’s Tea.

This is the first business I’ve ever started / ran, and I’ve made a lot of different mistakes during the year and a half that I’ve been making a go of it. Many of these mistakes were costly to me personally, and as of this writing I’ve spent more money than I’ve made running the business. While this has, at times, been discouraging I can say that it has been a valuable experience which has resulted in my learning a ton of things I did not know.

Up until today I’ve never “pimped” my own tea on this blog, because I wanted to keep the blog independent of my business interests. However, today I’m going to break from that policy because I want to reach out to the readers of this blog and make them aware of something I consider to be a damn good tea, which I happen to also have for sale.

The tea is an aged Dan Cong oolong. It’s expensive, but trust me it is totally worth it!

However, because I like all of you folks who read this blog I’m going to give you a coupon code you can use if you decide to buy tea from my company.

The code is LRC88, and it will save 15%.

Type the code in during the last part of the check out process.

Also, shipping if free if the cost of the order is over $30.00.

Here are some images of the leaf & Liquor:

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Today when I woke up I had a hankering for some Rou Gui, a darker oolong “rock tea” from the Wuyi Mountains which I happen to have paired with one of my Yixings. It has been months since I last worked with this (or any) Yixing teapots, and as I worked with it I started to become more aware of how different it felt to prepare tea in Yixing clay. Below is a short description of what I noticed…

~Reverence~

For whatever reason, I tend to treat Yixing clay with a sort of reverence I don’t have for other brewing vessels. I think this is because of the time that I’ve spent cultivating the Yixings, and pairing them with the particular teas that I enjoy. This process has changed the Yixing teapot into something more valuable to me. I say this because I know that I could replace a broken gaiwan or glass teapot. And while I could do my best to recreate my Rou Gui Yixing, it would take LOTS of brewing: even then, it would never really be the same.

In short: the time that I’ve put into pairing my Yixing is time that I can’t get back, so if the Yixing is broken it will make me feel as thought I’ve lost a personal treasure.

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~Potencancy~

Keep in mind that the teas that I brew in Yixing are darker, and what I’d call “heavier” teas, than the lighter greens and whites I tend to drink more often during the summer…

The Yixing teapots create a much “fuller” cup of tea. When I say this I mean that the tea has more body to it, but also that it has more depth and breadth of flavor. My Rui Gui pot is one of my more used pots, so it has a great deal of brewings which have contributed to its ability to make a damn fine cup of tea. But I’m a firm believer that when it comes to oolongs, and I mean any oolong, nothing can beat a well used Yixing teapot.

I think this might be one of the main reasons that so many tea masters use Yixing as their number one draft pick when it comes to brewing oolongs.

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~Building~

Each time I brew tea I gain some experiential knowledge. Seriously. Every time. But when I brew tea in one of my Yixing teapots I also feel as though I’m adding onto what has been built by all the use prior. Again, this is something that is very unique to Yixings, and I happen to think it’s really cool!

~In the End~ 

If you work with Yixing (I’m willing to bet) that you know what I’m talking about in this post.  If you don’t use Yixing often, I think it would be very worth it to invest some money and time into one of your own.

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The tea sits steaming,

as I think about my life.

Both evaporate.

Making tea for one’s self or for others is a process made up of several small steps and decisions.  One such step, which is also a decision, is selecting what vessel will be used to contain the tea leaves as they infuse hot water. While the uninitiated may perceive this as an inconsequential decision, those of us who would apply the term “serious tea drinker” to ourselves know otherwise.

The most obvious examples of specific vessels being used to brew tea are Yixing teapots.  I happen to have seven of these and each one is used with for a unique type of tea. My own collection is small when compared with that of others, but I intend to grow it more as time goes on and as money allows. A well-seasoned Yixing teapot is a tool thatcan be used to create a “one of a kind” tea drinking experience.

However, it does not stop there. There are many teas that are not normally brewed in Yixing.  These teas are usually of the green variety, Dragon Well comes to mind, but they too can benefit from use of more appropriate brewing vessels. I’ve never enjoyed Dragon Well tea more than when I drank it from a tall Collins glass in the company of a good friend. While my friend’s presence clearly increased my enjoyment of the tea I was drinking, the Collins glass did as well.  If you pressed me to explain why this is, or how I know, I would not be able to give any sort of substantive answer. I’d just tell you to try it for yourself, then get back to me and we’ll talk more about it.

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Plain white porcine cupping sets provide yet another clear example of a brewing vessel which has been designed to brew tea for a specific purpose, which is of course the unbiased evaluation of a tea. Many people in the tea industry use cupping sets as tools because these cupping sets lack the qualities of other brewing vessels, namely uniqueness. The story of one cupping set is no different from that of of the next. When tasting samples of teas which I’m considering buying and selling through my own small company (Scholar’s Tea). I use cupping sets as opposed to one of my main gaiwans, because I value the objectivity the cupping set provides.

I have a small gaiwan that I bring with me almost everyplace I travel. I have many other gaiwans which I could travel with, but this gaiwan is the right one for me. Why is this? Again, I don’t really know. Perhaps it is because of the sum total of the experience of my travel with this gaiwan, which lives in the form of memories in my mind’s eye. Perhaps it is just a familiarity that I find comforting. Perhaps I’m mistaken, and this gaiwan really has noimpact on the tea whatsoever. I don’t know. But I do know that this gaiwan seems to make a difference when it is used.

In the end what I guess I’m trying to say is that the tools used to make the tea do have an impact, and one of the best things that people can do to improve their knowledge of brewing tea is to experiment with the different vessels as much as possible. Play with them! Make tea from India in a Chinese gaiwan, or pair a green tea with a Yixing teapot. See what happens, because you never know… You may be more than pleasantly surprised.


Over the past several weeks I’ve not had much of an opportunity to write here at Lao Ren Cha because I’ve been working on several other tea related projects.  Seeing as how those projects are nearing their completion, I wanted to share them with the people who have been kind enough to read LRC…

~ITCC~

Awhile back I was approached by Dan Roberson (the proprietor of The Tea House) about helping him with one of his pet projects called the International Tea Cuppers Club (ITCC).  this group is made up of people from all parts of the world, and all parts of the tea industry (Growers, factory operators, retailers, and of course consumers).

Joining this community allows people to get get access to premium teas, but it is also so much more!  Members can move beyond being passive consumers of tea by taking part in what are called “cupping events,” which actively engages individual members in a open dialogue with tea producers / suppliers.

I really love what this community is attempting to do, and I hope that you take a few moments to check it out.

~Scholar’s Tea~

In addition to working on the ITCC, I’ve also been getting ready to launch my own (small) company which will be selling tea online.  the name of the company is Scholar’s Tea, and I hope to have it 100% ready to go by next week.

To start out, I’ll be doing a “soft launch” with a very limited–but very high quality–product line.

I sincerely hope that people will consider buying the tea they drink from me!

~Tastings~

As I’ve been getting ready to launch my own company I’ve been going to as many tastings as I can.  This has allowed me to meet with tea importers, other tea retailers, and tea consumers.

I’ve learned a great deal from going to these events and speaking with the people I meet there.  Below is a picture of an event that I attended just last weekend.

~Summing It UP~

I’ve been busy.  As the various projects I’ve been working on move on to their next phases I plan to be blogging again here on a very regular basis. (I’m the Lao Ren in the gray shirt on lower left.)

Thanks for sticking with the Lao Ren.

~Spring is Here~

Spring has arrived, and just the other day I was able to have my first taste of some Long Jing Cha (AKA Dragon Well Tea) of the season.  The dry leaf was a vibrant green, and when I first smelled it the last thoughts of winter that were lingering in my mind melted away.  As I watched the tea leaves brewing in the tall glass, I realized how little I used to know about this wonderful tea.

I’m not sure if anyone who reads this blog will benefit at all from me sharing my own knowledge and experience in regards to this wonderful tea, but over the next few weeks I plan to post a series of posts which focus on various aspects of Longjing…

~General Information~

Longjing tea tends to be at the top of most of the lists of famous Chinese teas.  It is frequently given to visiting heads of state, and some would even go so far as to call it the national drink of China.

~The Name & The Myth~

Longjing (which translates to Dragon Well) is a place, a small town near Hangzhou City in Zhengjiang Province of China.  There’s a well in this town that people once believed was the home of a benevolent dragon.  I’ve heard lots of different reasons why people believed a Dragon lived in this well, but the most common explanation seems to be all about water.

The water in the Dragon Well was (and still is) very mineral rich, or “dense” water.   Fresh rain water would float on top of the denser ground water, and whenever anything -like a person dropping something in the well- disturbed the water, it created a swirling optical effect that resembled the shape of a swirling Chinese dragon.

The Dragon Well

Another less believable version of the myth is that all the wells in the area dried up during a drought, with the exception of one.  When the local people wondered, “Why does this well not dry up?”  someone said, “Because a dragon lives in it.  Duh.”  And seeing as how dragons are very powerful creatures who can control the enviornment, everyone thought that made sense.

Yet a third myth has to do with Emperor Qianlong of the the Qing Dynasty.  The story goes that one day the Emperor wanted to travel through the land he ruled and see how the people lived.  Obviously this is not something he could do if he just walked around, because everyone would be all like, “The Emperor is coming!  Be on your best behavior.  Look busy!”  So Qianlong dressed up like a normal guy and started to walk around.

Eventually the Emperor found himself in the wet lake region of Hangzhou, and he decided that it would be kind of cool to see how the tea farmers lived.  The disguise was working, so no one objected when the Emperor asked if he could work in the fields with the farmers.

Now Qianlong was not a fool, so even though he was incognito he made sure that people knew how to reach him if something went wrong and required his attention as Emperor.  As he worked in the tea fields a messenger arrived, found the Emperor and told him that his mother had fallen very ill.  The Emperor quickly dropped what he was doing and rushed back to Beijing.

When the Emperor arrived he did not waste any time changing or washing up but went directly to his mother.  A short time after Qianlong entered the room his mother asked him, “What is that smell coming from you?  It smells wonderful.”

Qianlong then took a moment to smell, and realized the smell was the oder of tea leaves from Hangzhou.  At that point the Emperor started to root through his pockets and he found some of the leaves he had been picking.  His mother said, “That tea smells so good.  Could some be made for me?”

Of course the Emperor had someone make the tea, and sure enough it was very good.  As luck would have it, shortly after drinking the tea the Emperor’s mother started to recover her health.

After this the tea became famous, and the Emperor demanded large amounts of it be given to him as an annual tribute.

  by neilgorman

~Intro~

As I was brewing some Silver Needle tea this morning I remembered something that a wise man once said to me…

“If you really care about something, you will work at it every day. But it won’t feel like work when you do it.”

If this is true, than I really care about making tea.

~Taking care of the Self~

For some time now I’ve taken to waking up at least half an hour earlier than I need to, so that I’ll be sure to have enough time to brew some tea Gungfu style.

Q: Why do I give up some of my sleep time for this ritual?

A: Because I’ve found making tea to be a very important step in taking care of myself.

My day to day life teaching… or at least attempting to teach… BD, LD, and ED kids is very much about me taking care of the needs of other people.  I’m sure that I’m not alone in this respect.  So many people now-a-days work in some sort of service related job, and as such they’re often using their labor power to serve someone else.

Even those of us who don’t work in some sort of service job where they are caking care of customers still often take care of others such as family and friends.

Taking care of others is a good thing.  However, I really believe that in often focusing on others needs it becomes easy to overlook the needs of the self.  I hope I don’t sound like a broken record when I say that taking time to do something that I really enjoy makes an enormous difference in my attitude.

~In the End~

I hope that these words have encourage you to try Gungfu Cha, or whatever it is that you really love doing, each and every day.

A taste of Sencha

~ Americans ~

Americans sure like to rush around, don’t we?  We move so fast from here to there.  From home to work, out to grab a hurried lunch, then back to work, after which we run a few quick errands, before we dash off to the gym, or a class… I’m sure you get the idea… we are always on the go go go.

This “lifestyle” (or lack of style in living life) has taken a large toll on many of us. We are all too often stressed out, we feel tired more often than we feel rested, we are constantly thinking about all the things that we need to do in the future while not recognizing our present, and we have forgot how to feel truly content with where we are and what we have.

Tea is a very much the opposite of the American way of life.  It is a sit down, slow your roll, take some time to relax and enjoy life sort of drink. Which is why I believe that now, more than ever, Americans need someone to bring tea into their lives.

In an attempt to help the aforementioned, American tea drinkers, like myself, are seeking to bring the gift of artisan tea to the people.  I’m going to offer my thoughts about how tea can affect the following topics:

  1. Productivity
  2. Relationships
  3. Economics

I choose these topics because they weigh heavy on the minds of the typical overworked American.

~ Coffee, Tea, and Productivity ~

Many Americans fuel their constant feelings of “do more, do faster, do bigger” by drinking coffee.  I use to be one of those people.  I would drink many cups of coffee every day.  Coffee became something I would use to keep myself going down the meta to do list that made up a “normal” day.

Nowadays, I’ll drink coffee from time to time, but it is a rare occasion.  Rather than grabbing a to-go cup, or having a machine brew me coffee, I’ve opted to slow down and make tea. I’ve blogged about this before, but I think it’s worth repeating. Rather than having a negative impact on my productivity, I’ve found that taking the time to slow down and prepare tea has made me feel more calm, clear headed, and less stressed.  As a result, I make less mistakes, and I’m more pleasant for people to be around.  The over all result: I’m far more happy and far more productive.  Needless to say this has done wonders for my “professional” life.

~ Coffee, Tea, and Relationships ~

Brewing a good oolong, or a pu-erh tea gongfu style can be a ritual that can last an hour or more.  While the prospect of sitting down and experiencing a good tea for that length of time is something I find exciting, most Americans would probably run for the hills at the thought of having to sit, drinking and talking about tea, for longer than ten minutes.

However, I’ve found that the people I’ve been able to brew tea gongfu style for, find the experience to be both a pleasant surprise and a rewarding activity, even if they were apprehensive about the process at first.

Having people sit down and drink tea prepared in a gaiwan is always very social.  The people talk about the tea, their jobs, and sometimes even their lives outside of their jobs.  At the end of the gongfu session, the people have shared some well prepared tea, and the gift of time spent and conversations had with one another.  Doing this helps build and sustain meaningful relationships with our fellow human beings.

~ Tea and Economics ~

Tea is a very inexpensive drink (and hobby) for anyone, and in tough economic times, it has not only helped me slow down and relax, it has also helped me keep of my paychecks.

Before I was drinking tea on a regular basis, it was commonplace for me to go to Starbucks at least once a day, usually in the morning on my way to work, and spend anywhere from $2.00-$5.00 a day on some sort of drink.  Now I spend $10.00-$20.00 on a few ounces of loose leaf tea and it will last me for about a month, and since I can infuse the leaves many times, I get MANY cups of tea.   I’m not a math person, but the savings are obvious.

I would also like to point out that spending money on loose leaf tea is far more cost effective than single-use tea bags, which are filled with lower grade tea and will fail to steep for more than two infusions per teabag.

~ End Notes ~

As American tea people, we are living in a very exciting time. Tea is becoming more and more popular, and everyday more people are becoming curious about about this wonderful beverage.  I really believe that the next few years are going to be great for us tea people…

  • Go and drink some good tea.
  • If you can share it with friends, do that too.

~Intro~

Most people who drink tea here in the United States use a tea bag, which is not my preferred way of drinking tea, but I’m not going to knock it. Why not? Because even though I’m someone who now-a-days brews lose leaf tea in Lao Ren Cha style, I did not start out that way.

When I first started to drink tea I would use tea bags (Earl Gray the most common sort of tea that I would enjoy), and most the other tea enthusiasts that I happen to know here in the United States stated to drink that that way as well.

In short: the tea bag, despite all of its many short comings, does bring people to tea.

As my interest in tea grew I found out loose leaf tea, and found that I liked it much better than tea bags. I also discovered that there were many different ways to brew loose leaf tea, and that the best ways allowed me to get many infusions from the same set of leaves. In addition to this I found that the Gongfu / Lao Ren styles of brewing tea not only gave me a broad spectrum of taste through multiple infusions, but they were also the perfect ways to brew tea for myself and others at home and at work.

~When at Work~

For the sake of this post I’m going to focus on brewing tea Lao Ren style while at work.

When I first considered brewing tea Lao Ren Cha style awhich takes more time than just brewing leaves in something like an ingenuiTEA) at work, I thought it might be nothing but trouble. After all, when I’m at work in in GO GO GO mode, not sit down and relax mode. On top of that I had to consider what the natives (my co-workers), might think of what would appear to them as a totally bizarre affectation.  For a very long time, thinking like this was enough to prevent me from brewing my tea Lao Ren Cha style at work…

What is time?

However, on a day when several little things in a row had gone wrong, I found myself feeling very stressed.  I decided that I was going to take my tea, a small cup, and a gaiwan to the cafeteria and take a few moments to unwind and really enjoy some tea by preparing it in a way (Lao Ren Cha style) that I find relaxing.

Sure enough people I worked with saw what I was doing, and shot some clearly perplexed looks my way. Most people just left it at that, however a few people actually approached me and asked, “What are you doing?”

Tea at work

I explained that I was brewing tea in the Lao Ren Cha style, and citing the stressful day I was having, I would explain my reasoning for choosing this particular method of brewing tea.  To my surprise, I found that most of the people who approached me were genuinely interested, and wanted to know more about this style of making tea.

~The Gift of Tea~

When I offered to make some tea for those who were interested, they would usually say something like, “Oh thanks, but I don’t want to take any of your expensive tea.”

To which I would respond, “Please, I’d really like you to have some.  Tea is much better when you share it with someone.”  And I would pour from my fair cup into their cup.  After a time I started to bring a an extra small tea cup with me whenever I brewed tea Lao Ren Cha style, so that I would be able to pour whatever tea I happened to be brewing for any of my curious co-workers.

This really facilitated some great conversation between me and the people I worked with.  It also proved to be  relationship building / networking at its finest!

In addition to conversational benefits, preparing the tea Lao Ren Cha or Gongfu Cha style was a great way to get me to slow down and relax. Rather than screwing up my GO GO GO rhythm, slowing down helped give me a much needed perspective check, which I’ve found is the most necessary and the most beneficial when it comes to surviving a hectic time.

~Epilogue~

I think there are several “lessons” that I’m attempting to communicate with this post.

  1. Brewing tea Lao Ren Cha style at work helped me slow down and refocus my mind.  This was something I found very beneficial.
  2. Even though I thought co-works would be dismayed at my brewing tea Lao Ren Cha style, it turned out that many of them did not.  It also proved to be a really good opportunity to share something of mine (tea) with my co-workers, and build relationships.
  3. Brewing tea Lao Ren Cha style helped me expose many new people to quality loose leaf tea, which is always a good thing.

~Intro~

Today I read an very good post by Diane Walden over at T Ching all about how much the specialty tea business is growing here in the United States.  She sites the success big players like Argo, Adagio, and Teavana.  Ms. Walden furthers her argument by also writing about other small -but successful- specialty stores that can be found in growing numbers all over the country.

Adagio retail store Naperville, IL. (Image via Agagio Teas).

Reading this post got me to thinking.  I’m going to try to explain my thoughts here…

~My Thoughts~

I remembered watching films from the 1970s (my favorite decade when it comes to films), and noticing that whenever characters are drinking coffee, nine times out of ten they are drinking it from a mug.  The remainder of the time, the characters are drinking their coffee out of a generic to-go cup.

So what?

So this: The now ever-present Starbucks logo was totally absent.  Ms. Walden talks about Starbucks in her post, and she states that they did not really find their mojo until the 1980s. If my own memory serves correctly, the specialty / gourmet coffee craze did not really get moving until the 1990s, the era of grunge music, both of which happened to come from the crazed city of Seattle.

I think of coffee in the United States in the following terms…

  • Before Starbucks
  • After Starbucks

Is it possible that something similar could happen to tea? Could a tea version of Starbucks arise, or will a company like Starbucks or McDonald’s take over one of the growing and successful emerging tea retailers?

Ms. Walden writes,

Chicago has been a hotbed/center of successful U.S. retail loose-leaf tea store concepts, including TeaGschwendner‘s, Argo‘s, and, most recently, large online retailer Adagio‘s.  New York has seen the Argo chain come to town and TeaGschwendner recently moved into a tiny space in Rockefeller Center.  What concepts are working best in terms of potential growth into the kind of dominance that a few coffee chains hold in their niche?

For whatever it’s worth I hope tea will not suffer (I use that word suffer very deliberately) the same fate as the coffee.  I say suffer because even though chains like Starbucks, Caribou, and Second Cup have really taken off in the coffee market, it has been at the cost of so many small -and unique- Ma & Pa coffee shops.

Image via Brandon at Wrong Fu Cha

Currently there are very few small Tea Houses near where I live, but there are a few, and those few are all unique.  I like the uniqueness of those places.  I don’t want there to be a Baltar’s Tea House (or whatever) near every Starbucks.  I’d rather have the variety of many different small tea houses.

(Points to you if you get my awesome Battlestar Galactica reference about Gaius Baltar).

~End Note~

Ms. Walden writes regularly for T Ching, and her opinions on the tea industry are all worth a read.  In addition to writing about tea, she has started two tea businesses, one of which is a specialty tea house called The California Tea & Coffee Brewery.  You can also follow her on Twitter @CA_Tea.

 

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