Tai He Oolong Packaging

Here are some shots of the competition winning Tai He oolong packaging. Tai he is located on Plum Mountain in the Mt. Ah Li tea growing region. It is known as Tai He Yi Zhan or 太和驛站 or Tai He Courier Station (where couriers changed horses or rested). I have bought Tai He Competition winning tea in the past and was very pleased with the quality. It was the kind of tea that I would pull out when business is not so good. After making the tea for myself, I would always remember why I am in the tea business. Having tea like this to drink makes it all worth it. 梅山鄉公所 "Mei Shan Xiang Gong Suo" and 梅山鄉農會 "Mei Shan Xiang Nong Hui" oversee the competition.
Recently one of my customers brought to my attention the wonderfull juxtaposition of "this mortal world of chaos" with "simply having a good cup of tea". The great part of the text reads, "When one comes in need of getting away from this mortal world of chaos, seeking calmness in onesself, or simply having a good cup of tea, Taihe Mind-Soothing Vintage Tea

Winter Baking

Winter is the time for baking tea. As the temperature drops, there is nothing nicer than roasting oolong. The entire teahouse is filled with a spectacularly sweet aroma. One thing I learned about on this most recent trip to Taiwan is how to create a space for baking oolong tea. I've done my best to create the ideal space here in the teahouse. The size of the room that the tea will be baked is important and is related to the size of the tea roaster. The most preferable ratio for the baking room to the tea roaster is 10 to 1 meaning that one could fit 10 tea bakers on the floor of the tea baking room. In preparing the space, it was thoroughly cleaned, taking special care to remove any substances that might contaminate the tea. Because tea is very sensitive, the area of tea baking should be enclosed. Though the enclosed space is necessary, air circulation is also important, so at both ends of the teahouse the windows are open just a crack to allow a slight stream of air to pass through the baking room. After all conditions are met in the house, it is important to wait for the right weather. Tea cannot be baked if it is raining because of the overall increased humidity. Baking tea is the process of removing moisture from the leaves and therefore dry weather is ideal for baking tea.
Last week, I baked a batch of Gui Fei Mei Ren here in the teahouse. Gui Fei Mei Ren is a tightly rolled summer harvest aphid bitten oolong from Dong Ding Mountain in Taiwan. Baking the tea accentuated its honey flavor as well as added a nice toasted aroma. Yummy!
This week, I am baking a batch of Li Shan high mountain oolong. The aroma is sweet and rich while the flavor is deep and full bodied. Winter time is the best time to drink baked oolong tea. With such a rich flavor is not necessary to drink a lot of tea. The rich roasted flavor brings about a warm toasty feeling.

All the Tea in China

– a non credit class offered through Lane Community College
J-TEA is starting a new class this spring term through the continuing education department at Lane Community College.
Class title: All the Tea in China
Class number: 42487
Cost: $49
Dates: Wed April 1st, Wed April 8th, Wed April 15th
Duration: 2 hours each (total of 6 hours)
Here is the write up as it appears in the LCC catalogue:
The tea leaf has influenced history, cultures and the world. Learn about the exciting journey of the tea leaf. This course of study will expose you to how tea is appreciated all over the world and how it has influenced and been used by different cultures. The course will offer insight into “The Art of Tea” and “The Way of Tea” as well as tea’s health benefits and medicinal properties. Experience methods for making and taking tea. Cost includes a tea pot, 2 cups, and samples of tea to take home.

To sign up, call 541-463-5252. If you have previously attended Lane, you may use ExpressLane at lanecc.edu to register and pay for classes. Space is limited and the class is filling up fast, so be sure and sign up soon if you are interested.
This class is very hands-on. Each person in the class will get to experience brewing tea. We will also drink a lot of tea in the class. I hope to see you there.

My teacher evaluation is in from the tea course I taught through Lane Community College.

It looks like I passed and I am looking forward to teaching the course again this spring. If you want to sign up, be sure to keep your eye out for the Lane's course catalogue, comming soon...

A Great New Years Party-- Winter 2008

First, daffodil carving lessons from St. Daffodil. Every year just at the heart of winter the daffodil bulbs arrive in Taiwan. St. Daffodil is the keeper of a Buddhist temple. He is left alone for the most part so he has devoted a large area of the temple space to his daffodil bulb collection. After storing the bulbs in the dark for about 5 days, the bulbs are ready to carve. Why carve out the flowers of a daffodil? Ordinarily each globe grows only one flower. By carving the flowers out of the daffodil bulb it is possible to make several flowers bloom from one daffodil.



After carving, soak in water for about 5 days or until roots start growing out. When the growth is visible, place the bulb in a small bowl half filled with water and cover the roots with some damp cotton is shown below. Take the bulbs out into the sun everyday and bring them in at night if it is freezing.
Later, Mr. Zeng taught me how to carve the daffodils in a was an article about him in the newspaper. Mr. Zeng is one of the most talented storytellers I've heard in a while. He used to keep close to a dozen people listening attentively to his stories as he chuckled them off as if talking to an old close friend. "I count on my mouth to make a living," He he would admit halfway through the story, "so you shouldn't listen to a word I say." And it just made everyone want to listen carefully to what he was saying.

As we learn to carve the daffodil bulb's we had some first prize winning Sun Moon Lake number 18 Taiwan black tea from Taiwan. Not just competition winning first-tier number 18 black tea. This was 1st place. El numero uno.

Tea with a reported tea value of $156 for the amount shown below.

Some of the older folks in the room were pressing younger folks to name the flavor of this tea. A young girl in the room said, "It has such a cool feeling."

"Yes, it is cool." Said an older man. The flavor is there. I know it and I can name it. I wonder should I say it out of fear of sounding foolish, I cannot help to blurt it out, "it tastes like mint."

"Ahh, he said it." Older men shout out with glee. Again, I am unable to suppress my gut instinct, "Why pay this much for a black tea that tastes like mint tea when I can drink mint tea for $1 a glass?"

The answer: "Because that is the amazing thing about this tea. No mint was added."

Osmanthus in Bloom

臺南桂花 Osmanthus flowers show in the winter in Tainan. These shots were taken in early January 2009. An auspicious sign that the new year would bring these fresh flowers. Osmanthus is one of the more common flowers added to oolongs. When I first started drinking oolong, I was introduced to osmanthus oolong. The scent is so distinct and pleasant. One time I was sitting outside and the scent of osmanthus was on the wind that evening. I was reminded of tea. The scent outside had me crazed for another brew session. Such is the case when tea is on the mind.

On the Way to Li Shan

Of the roads to tea there are many. Though, I am not a fan of suspension bridges. Especially one that spans a river so far below.

Some of the roads are more easily traveled than others.

Gong Fu Tea by Master Luo

My Question: "How should I prepare Mu Za Iron Goddess?"
Master Luo's  response: "Mu Za Iron Goddess should be prepared similarly to a high mountain oolong. First heat you tea pot, then fill the pot 1/4 full with loose leaf tea. There is no need to rinse the leaves. For the first infusion, use boiling water and infuse for 10 seconds. This first infusion will be very light, but it will prepare the pallet and the senses for what is to come. Also, if there is any residual scent or flavor left on your pallet, this first infusion will wash that away. For each consecutive infusion, do the same... boil the water and infuse for 10 seconds. This way of brewing the tea will yield about ten infusions and each will be extremely aromatic and full of flavor."

This is one way to make tea that I have been playing with. I have been enjoying the results, but find that one of the most important considerations is to make sure that the water is hot hot hot, right off the boil.

Back from Taiwan

It is great to be back in the Tea shop. I am here, but I left my cell phone in Taiwan. If you need to call, please call 503-922-1555. The tea is on the way and should be here within two weeks. What do you have to look forward to? Here is the list of new tea that is on the way:
These are the green oolongs
Spring Harvest 2008 Four Seasons oolong
Spring Harvest 2008 Jin Xuan
Spring Harvest 2008 Bamboo Mountain Oolong
Spring Harvest 2008 Zhang Shu Hu Oolong
Spring Harvest 2008 Shan Lin Xi Superior High Mountain Oolong
For eastern beauty I found
Summer Harvest 2007 Formosa Oolong
I have some great Iron Goddess on the way
Winter Harvest 2007 Mu Za Iron Goddess Honorable Mention
Winter Harvest 2008 Mu Za Iron Goddess First Tier
Puer
Some cooked puer is coming this way and I also have about six different big tree puer cakes to share. The leaves are green and the tea is strong, but the prices are more reasonable than ever.
There are many other teas as well. The new web site is almost here. Prices will be reduced when buying in 1/4 pound and greater quantities. I hope that people will take advantage of the savings and buy in 1/4 pound sizes and greater, so that the wonderful world of tea can be enjoyed every day by more and more tea fans.

I learned so much on this trip and met so many fascinating people. Now it is time to get to work so that I can share all of the information that I absorbed.

Harvest Time April 28th 2008

This group of women laugh and joke the time away as the pick the freshly grown leaves on Dong Ding mountain's western slope.