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a tea's identity

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When tasting teas, my goal is to understand the identity of the tea as well as to get a grasp on the palate of the merchant, farmer or craftsperson from whom it was received.  Unearthing the identity of a tea is similar to developing a relationship with a new friend who has their own brand of humor, intelligence, light in the eyes, curve to the brow, and perhaps a uniquely asymmetrical smile. His gait is recognized from a distance by the slant of the shoulder and the jaunt in his walk. He strides like no one else on earth.

Artists like Rodin and Michaelangelo made their reputations by expressing the unique identities of their creations through the smallest details: how a palm braced a forehead in thought; how the finger reached to the sky; how the gaze bore a compatible expression to the hip. Crafting from stone or paint or sounds a whole greater than the sum total of parts, an artist creates not just a piece of sculpture or music, but an identity that people respond to.

For me, a tea's identity has parts to it also, whose unique notes and expressions unite as a greater whole. These include the aroma of the dry and wet leaf, the appearance of the leaves as they change from dry to first steeping and finally to their last infusion; the color of the tea and its liquor, and the way it dances (or doesn't) in the cup. Then there is taste, mouthfeel and rhythm. The taste alone is necessarily unrepeatable The wood, fruit, floral or grassy notes play in concert with each other as no other tea ever has or ever will again. Combine that also with the mouthfeel of the tea--how its silkiness, dryness or briskness reaches across the different parts of your tongue and down your throat, and the aroma that subsequently arises.

Even the sensations produced by the tea in your body will make their own special mark--waking you up or calming you, bringing you deeper inside yourself or more expressive to the world. Not unlike friends, teas will bring out something in you that  arises in response to no other.

This is what I love about tasting teas. Each is a new acquaintance with a gift and message all its own--its unique identity. And best of all, some will, over time, become better known and cherished friends.

When you buy a tea blend, much effort might have gone into providing a tea with a stable flavor profile from year to year. The teas that go into the blend sometimes come from different harvests and farms, and also from different countries. When you buy a major label brand tea, for example, the tea blenders know that you want to have the same taste experience from year to year. They take great pains to blend a tea that will provide this for you.

Contrarily, many tea connoisseurs value teas that are not blended, but come from one particular harvest, which means they come from the same country and farm as well. Teas such as this can change in taste pretty dramatically, not only from season to season, but even from one day's harvest to the next. What is offered from season to season and harvest to harvest has its own characteristics that cannot be duplicated, and for some of us, that is the point!

If you are such a tea person, you might be searching for "single estate" teas. These are teas that come from one tea garden.  The tea may come from different harvests (generally in the same season) , but the tea in your bag comes from the same farm. It is also possible to find "single harvest teas", which come from a particular day's picking.  Tasting a tea that is plucked on Thursday will necessarily taste slightly different than the tea that is plucked on Saturday.  It is quite educational to have the opportunity to taste teas plucked and processed on different days. They can be dramatically different in character, even when processed by the same farmer or tea master.

Then, there are "single trunk" or "single bush" teas. These are teas that often come from older, more mature, and "famous" tea trees, particularly Wuyi teas or Puerh teas coming from "ancient trees" in Yunnan, where tea originated.  In this case the tea in your bag comes from just one tree or bush. This is rare, indeed, and of course, the harvest from just one tree or bush will provide just a small amount of tea and so is more rare and difficult to obtain.

As a tea seller, I have had the opportunity to try teas from one harvest to the next, and the effort to buy the same tea twice can be frustrating. It has happened, for example, that I try to buy more of a harvest only to receive several pounds of tea that is a pale cousin to the tea I have been selling. In this case, I often have to eat the cost of my purchase. Even though the tea might be from the same farm and the same season, it is not at all the same tea, and my own standards won't allow me to sell a tea that I don't wholeheartedly believe in.

Thanks for your feedback, which keeps me alert not only to great new harvests but careful of teas that, while coming from the same farm and the same season, might not be the same harvest and therefore not quite make the cut. 
In Part Two of our interview with Bret Hinsch, author of The Ultimate Guide to Chinese Tea, we learn more about tea by observing and smelling the leaves. Listen and enjoy:

Does your tea have good rhythm? Below is a discussion on the topic with Bret Hinsch, author of The Ultimate Guide to Chinese Tea. A Harvard PhD in Asian Studies, Hinsch has spent fifteen-plus years in Taiwan as a professor and Chinese history scholar. His years in Taiwan have exposed him to a plethora of connoisseur teas, and his fluency in Mandarin enabled him to to research the subject by reading numerous texts in Chinese. Bon Teavant welcomed the opportunity to discuss tea appreciation with Mr. Hinsch. Does Your Tea Have Good Rhythm? is Part 1 of a series that will hopefully bridge some of the gaps in information on tea and tea culture for an English-speaking audience. Enjoy the interview below!

letting tea settle

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It is the natural inclination to act on your excitement when receiving tea in the mail by opening the package immediately and sitting down to steep it.  If you happen to feel mildly surprised or disappointed that the tea is not "performing" as you had hoped, try letting it rest for a few weeks or more, then steeping it again.  You will likely be rewarded.

Just as people can often feel a little out of sorts after moving homes or travelling long distances, tea can take some time to re-orient and settle after being jostled over miles of ground travel or pressurized at 30,000 feet during air transport. 

I noticed this strongly with my recent shipment of Asian Beauty, which after five weeks of settling in my storage, now offers a rich, smooth, round body and soft mouth feel that were, shall we say, "struggling" when I first received it.

People whose passion is the study of tea will tell you that tea requires careful handling and rest when being moved from one storage space to another, even within the same town or village. Plants are extremely sensitive to change, and just as a person can suffer jet lag or mild disorientation when traveling or moving homes, tea can experience "shock" when being transported or changing venues, and is best left alone for a while to find its equilibrium.

I have experienced this with several teas, and noticed that some teas can take a few months   of "regrouping" to reach their fullest potential, particularly when the tea has traveled from one country to another.

If you are willing to be patient and let your tea get over its jet lag, you will often be repaid with a bright, smooth tea that provides the resilience it has developed, as well as the rest and comfort as it has been given.

charcoal roasted teas

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A great tea master once told me that the best tea processing is the processing that cannot be tasted.  In the case of charcoal-roasted teas, I would tend to agree. Some people might really like to taste the charcoal, but I like to taste a rounded, balanced, full-bodied tea with sweet notes that add to the tea, rather than a mouth full of charcoal.  Just as when one grills meat over charcoal, the objective is to heighten the flavor of the meat, not to taste charcoal or, worse, lighter fluid.

Charcoal-roasted teas have a very distinctive character that is usually quickly recognizable. When the tea is both carefully roasted and brewed optimally, the roasting adds a rich carmelized sweet note that heightens the flavor of the tea and rounds out or balances other notes in the tea. When charcoal roasting (or brewing) is done carelessly, what is left is the flavor of the charcoal which overwhelms the taste of what otherwise might have been a marvelous tea.

Teas that lend themselves to charcoal roasting include Taiwanese Dong Dings, Wuyi varietals grown in China or Taiwan, and Ti Kuan Yin varietals grown in China or Taiwan. These teas are typically brewed in hotter water (190-200ºF), but I notice that if I brew them in slightly cooler water (175-185ºF), the sweeter notes become more dominant, the tea has a smoother mouthfeel, and the charcoal roasting is not as pronounced.

professional tea cupping

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There is a common protocol used by tea professionals to judge teas which is called "cupping". When visiting a tea farmer or wholesaler, the tea buyer might see several white porcelain cups and several plates of tea which are set up by the tea seller. The seller will then weigh four to five grams of tea, and put it into each of the cups. S/he will then pour near boiling water at the same temperature into each of the cups, which contain the same amount of tea. A timer will be set for five minutes, and when the five minutes is up, the buyer then begins sampling the teas, using a white porcelain spoon to dip into the cups, smell the aroma, and also serve him/herself some tea into the sampling cup.

By using the same weight, water temperature and steeping duration, all of the teas are treated exactly alike. While teas are naturally grossly over-steeped with near boiling water, (which is counter intuitive to making a great cup of tea), this method of employing extremes brings out the characteristics of the teas to the highest degree, allowing the tea professional to quickly assess both the strengths and weaknesses of the tea.

Generally the buyer will be sampling one kind of tea and therefore judging many different options of the same tea. For example, (s)he will be tasting five or six different Lishan teas or Asian Beauty teas (if in Taiwan). From time to time, a seller will also include a sample that is a different kind of tea to the others.

heating elements for tea

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Many variables play a role in the making of a great cup of tea: water quality, water temperature, and amount as well as the  type, quality and quantity of tea leaves, and of course, steeping time. What few consider, however, is the impact of the heating element on the tea.

Some tea people are mindful of this, and go out of their way to find or create just the right  heating element.  Possible sources for heat include charcoal fire, wood fire, electric coil (stove), gas range, and ceramic heat, among others including electric plug-in appliances.

In earlier times, and still now in some parts of the world, people had no choice but to heat water over a wood or charcoal fire. From experience, I can say this does enhance the pleasure of a tea event, but how does it influence the tea itself? Does it matter if you boil tea over a hot flame or stove or more slowly at a medium high temperature?

According to Lu Yu, author of The Classic of Tea (Cha Ching) in eighth century China, "The ancients placed a great store in tea's flavor when it was brewed with firewood that had been cured for a long time." If using charcoal, he said, be sure to use new charcoal so that it does not "give off a musty, rank and greasy smell".  He also advised against using "oily wood or worn-out or discarded utensils as fuel."

It is hard to know what he would have thought of a gas or electric range or a Zojirushi, but my guess is that he would think electricity to be too excitable for the best in tea.

In American society, we tend to like the quick fix - the electric kettle or Zojirushi. Some among us still revert to wood fire, but usually when camping, and not on a regular basis. Others use ceramic hotplates, which heat the tea at an even rate, and have high marks among tea connoisseurs for its impact on the tea.

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Japanese tea ceremony relies on the ritual making of a charcoal fire in a pit as well as the cleaning of same. There are even special procedures for placing and removing particular pieces of charcoal as part of the ceremony.  For the making of the fire to be a part of such an important tea ceremony, the quality of the fire must have impact on the quality of the tea and the tea experience.

Some people think electricity disturbs the energy of the tea water and that a wood or charcoal fire lends a natural element which cannot be duplicated by nuclear generated power.  Whether these enhance the tea itself is up for speculation.  Any comments?
While traditional Chinese and Taiwanese tea ceremony normally involves a yixing teapot, a gaiwan or "covered bowl", can also be used, as in the video below.  In this video Chen Shao Lan from the famed Geow Yung Tea Hong in Taipei demonstrates the use of a gaiwan in gong fu cha.

gift tea and tribute tea

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There has long been a tradition in Asia of giving tea as a gift. Japan, China, Taiwan and Korea all consider tea to be one of the finest and most appropriate gifts to be offered as a sign of respect, and of course, the finer the tea, the finer the gift. 

In 1972, Richard Nixon was given a rare and authentic 50 grams of Da Hong Pao (Big Red Robe) Wuyi tea by Chinese Chairman Mao Zedong. At first insulted by such a "meager" gift, Nixon was finally pacified when he learned that this gift represented half of the entire harvest of this rare tea for the year.

The concept of "gift tea" (li cha) goes back thousands of years in China, where tea has been viewed as a medicine and currency; and "tribute tea" (gong cha) refers to the offering of tea as a gift to the Emperor and other dignitaries in China. By the Tang Dynasty (618-907) these "tribute" teas for the Imperial Court became a mandatory tax that all tea growers were required to surrender, and the harvesting of teas was carefully monitored by governing agents. 

Tea has also long played a role as a customary betrothal gift, and in the Song Dynasty, was offered to the family of a young woman as a proposal for marriage from the parents of the potential groom. To "Accept Tea" and "Drink Tea" conferred confirmation of the engagement. In some countries, the family's best puerh teas are saved or stored as a dowry for their children.

tuo cha

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Tuo cha are small pressed, nuggets of puerh tea, which are grown, harvested, and processed in the southern Chinese province of Yunnan. "Tuo cha" translates as "bowl-shaped tea", and these little bowls are the size of bon bons. They often come individually wrapped in white or decorative paper, making them fun gifts or stocking stuffers for the holidays.

What's great about these little tea nuggets? First, they are naturally single-serving and easy to take with you on the go, whether to work for the day or on a long trip.  In fact, they are made for travel. 

Chinese tea producers first began pressing teas into cakes, bricks and tiny bowls with the specific goal of making them easier to transport long distances and through difficult mountain terrain.  It has worked for them for hundreds of years, and if tuo cha could make it into the mountains of Nepal and Tibet by horse and yak from southern China, they are sure to make it from your house to work by bicycle or, better yet, on a fun road trip to, say, The Grand Canyon, including a mule trip to bottom of the Canyon and camping by the Colorado River.  They are that sturdy!

Second, you will get at least half a dozen, if not a dozen, steepings from one good tuo cha button. This means you will be able to enjoy tea all day long from something the size of a small chestnut. Just put one in a teapot with very hot water, steep after a minute (less after the first steeping), and sip. And there is no tea bag to discard--tuo cha are self-contained and naturally biodegradable. Just put the leaves in the compost when you are finished with them.

Third, these little puerh tea buttons have the same health benefits as other puerh teas, including my favorite--the mitigation of fat and cholesterol in the diet. During this holiday season, who can resist this benefit?  As well, some tuo cha are blended with chrysanthemum, which is said  to further assist the body in the digestion of heavy meals while adding a delicate floral fragrance.

Take a handful with you to Aunt Martha's for Christmas.  Use them as stocking stuffers for your favorite tea lovers.....that will work like a charm, and you'll be thanked, profusely, after dinner.

how to use a tea aroma cup

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Mmmmm.....the first time you use an aroma cup (also called a fragrance cup), you will understand why some tea people become addicts.  The euphoria one feels when breathing in the fragrant florals of a Taiwnese oolong cannot be measured, and like all undefined things, leaves one searching for words to describe a sensation that defies even the mighty metaphor. But since articles rely on words, I shall do my best to introduce to you one of the most special elements of a tea ritual with Taiwanese oolongs.

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The aroma cup is distinguished by its cylindrical shape which enhances the fragrance of the tea. The use of fragrance cups originated in the 1970s in Taiwan, when oolong production increased dramatically and a connoisseur market for these delicate floral teas developed. The aroma cup became a part of the Taiwanese tea ritual for many years, but since the late 19080s or early '90s, has fallen out of favor, and many people now just smell the lid of the gaiwan when the tea is brewing.

I still favor the aroma cup, and believe that it greatly enhances the overall experience of the tea in a way that smelling the lid of the gaiwan cannot.

Aroma cups are typically used only on the first steeping and only on Taiwanese oolongs. You will rarely if ever see aroma cups used in China or Japan.  (I, however, use my aroma cup on all teas, regardless of tea type, but only on the first steeping).

This is how you use an aroma (fragrance) cup:
1) Heat the aroma cup, tasting cup and tea vessel with hot water, and pour off
2) Steep tea properly
3) Pour tea into the aroma cup
4) Cover the aroma cup with the tasting cup by inverting the tasting cup so that the pair resemble a mushroom.
5) Hold the pair together with thumb and middle finger
6) Flip the aroma cup and tasting cup pair, so that the aroma cup is facing downward, into the tasting cup.
7) Lift the aroma cup vertically, out of the tasting cup, leaving the tea in the tasting cup.
8) Waft the aroma cup to give it some air
9) Sink your nose into the aroma cup and enjoy the fragrance.
10) Smell it every 10-15 seconds to smell the changes of the aroma as it mixes with the air. It will become sweeter and more fragrant for the first 60-90 seconds before falling off.

aesthetics of the tea table

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AaronFisherSilverpotjswm.jpg Aaron Fisher (aka Wu De) uses a silver teapot and antique Chinese tea bowls as an aesthetic and soulful treat

Tea enthusiasts spend countless hours tasting teas, but perhaps even as much time focused on the aesthetics of their own personal rituals with tea.  Collecting fine or simple tea ware is a favorite pastime of most tea lovers and brings a deeper awareness of the potential of a tea by the kettle, gaiwan, teapot, or cups that are used to heat the water, prepare the tea, and sip it. 

People who study tea know that all aspects of tea ware will influence the final cup.  The kettle and its heating element, the teapot or gaiwan and serving vessels, and the cups themselves all have an effect on the taste and "mood" of the tea.

While some use very expensive and collectible tea ware including silver or antique Japanese iron tea kettles, others seek out or come upon items for the tea service that fit more into the "wabi" aesthetic of tea in which the rustic, pure nature of the tea ware stands out by virtue of the beauty of its simplicity. In other words, the refinement of the unrefined. 


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For example, I had tea with a well-to-do, Taiwanese tea company owner who has one the largest collections of antique Japanese tea kettles I've ever seen.  However, for his own tea service, he uses a kettle that is "un-sellable" because of its cosmetic defects, and in addition, uses a stone he found on the side of a road as a platform for his yixing teapot lid.  His tea tray? Part of an old wooden door whose finish has been worn by years in the elements.

Aaron Fisher, a tea teacher and author of the new book The Way of Tea, uses Ming Dynasty tea cups and Song Dynasty tea bowls to teach his students about the impact of tea ware on the taste of a tea. He told me that the quality of tea ware has a huge influence on the tea, and that even touching one's full tea cup to a treasured piece before sipping from it will heighten the taste and experience of the tea.

Some tea friends of mine bought slices of semi-precious rocks at a mineral show, and use these under their yixing teapots, so when the water flows down over the teapot and onto the rock, the slice of geology is transformed into a lustrous and luminous tableau full of color for all to appreciate. This demonstration of the abundant beauty of nature is the most fitting offering in a tea ritual of any kind.

You may wish to purchase expensive items or simply find usable "tea ware" in nature, abandoned construction sites or at estate sales. You can spend tens of thousands of dollars on one silver tea kettle or find a gorgeous item for your tea table on the beach, in a forest, or even on the roadside. Whatever you choose, have fun experimenting with what makes your tea experience look, feel and taste the way you want it to.
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A number of tea masters and merchants recommend brewing techniques as guidelines, and in the same breath say, "But these are just signposts. You have to know the tea."

By learning the nuances of one tea, you pick up the secrets of others. This is the art of the tea connoisseur.

For example,  J-Tea's Mi Xiang oolong, smells a little bitter after the rinse, and when brewed for 60 seconds, the tea exhibits a harsh edge and an almost dry mouth feel. When brewed for 20 seconds, however, it's a really fine, smooth tea with complexity, character, and even a wry sweetness.  Where did the bitterness go? It seems to have been swallowed by the black hole created by the absent 40 seconds.

The same goes for the Bamboo Fragrance Puerh from The Phoenix Collection and a number of other teas that I now recognize as a category when I smell them....the sharp, bitter smell, mingled with other notes like sweetness and smokiness signal a tea that requires a short brewing time.  Brew it for only 10-20 seconds and you might not taste any bitterness at all.

This works for Phoenix oolongs, green puerhs, and other teas like J-Tea's Mi Xiang. So in getting to know the Mi Xiang by spending real time with it, I learned something about a certain quality in tea and what it's telling me about its brewing requirements.

From there, brewing variables increase: you can experiment with different tea ware or water, leaf quantity, and higher or lower water temperature. Each tea will sing more sweetly or wail a little louder with each slight change.

What are you learning from tea? Let me hear about your tea adventures....

rethinking the steep

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This morning I did a sampling of the 2006 Rice Pollen Puerh from Pure Puer Tea. Using very hot water for the first couple of infusions for a minute or more produced a very bitter, almost undrinkable tea. But the lovely, smokey aroma wafting off the lid of the gaiwan suggested that I had erred, and there was something good to be found in this tea.

According to Roy Fong in his book, The Great Teas of China, "Younger, less fermented puerh can easily become bitter, so try about 2 tsp in medium-hot water with a 1-3 minute steep time." I've noticed that Roy likes his tea "thick" (heavily infused), so even the 1-3 minute steep time might still be too long for some teas for another palate.

So I started completely over with a new serving of leaves, and this time brewed only one teaspoon in 185-190ºF water for only 5-10 seconds (similar to brewing specs at Pure Puer Tea). Nice!

I had a very similar experience with David Hoffman's Bamboo Fragrance Puerh, which when steeped for 90 seconds was undrinkable.  Taking it down several notches made the magic happen. Brewed in 195ºF water for about 15 seconds created a really fine and unique brew, offering a kind of smokey, exotic taste that made me feel as if I were sitting by an open fire with the tribe that had picked and processed the tea.

So, the next time you find an "undrinkable" tea, try steeping it very differently.  Hotter or cooler water, more or less leaf, different tea ware, or a change in steeping duration (or a combination of some of these variables) can make all the difference.

Then again, some teas ARE undrinkable.  In such a case, toss it in the garden, and find a new tea.
In Roy Fong's new book, The Great Teas of China, Roy shares his 30+ years of knowledge and experience with tea, and distills it into a slim volume that is direct, concise, and elegantly written. You would be hard pressed to find a better book with which to begin your tea adventures, and it will serve for years to come as a reference guide.

In broad, clean strokes, Roy shares information about each of the ten teas he features, including its history, lore, processing techniques, and region of origin (including a map).  He also provides color-correct and proportional images of the teas before steeping and as a liquor in the cup, so readers have a good reference for selecting and brewing each tea. 

All the elements of this book come together to teach tea.  Roy takes this opportunity to reach out to anyone who cares to learn a lot about tea.  With this book, you have a tea master's training in your hands, and someone to whom you can turn with questions. 

Each time you scan this book, you will learn something new or be reminded of a different facet of the relationship between tea, its origins, and the tea drinker.  You will feel as though you were being tutored by Roy directly, and hearing his tea stories first hand, as if walking through China together as he teaches you the most important things he has learned about each tea, and how he learned it.

Very simply, Roy is a great tea man.  If you want to be trained by a master, this is your book.
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Roy Fong, owner of Imperial Tea Court, has just come out with his long-awaited book,The Great Teas of China. We caught up with Roy to do a multi-part interview, with our first discussion focusing on puerh teas.

Click here to listen:


It seems that many tea connoisseurs ultimately favor puerh teas.  Why is this?  Puerhs don't usually have the strong and intoxicating floral fragrances of Taiwanese oolongs, nor do they have the very light, crisp notes we find in some greens and whites. 
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Some people even refer to puerh teas as "dirt teas."  I once saw someone pick up a puerh cake at a tea shop and mention quizzically, "Hmmmmmm....smells like feet!" 
With all this in mind, what is it that tea lovers favor in puerhs?  Click on the interview for a short and fascinating answer from Roy.

teawarecomposite.jpg Some people want to explore the world of connoisseur tea, but are not comfortable with the idea of brewing teas that do not come in tea bags.  Let's demystify the options here and save the planet, friends (for more, see my entry on "Tea's Carbon Footprint"). 

First, the only thing you really need in order to brew loose leaf tea is a device to strain the tea or rather separate the infused tea liquid from its leaves. There are several methods to choose from:

1. Porcelain cup with filter: For many people new to loose leaf tea, this is the most comfortable and familiar method of brewing tea.  You simply put tea leaves in the filter, place the fitted filter in the cup, then pour in hot water.  Steep for the allotted time, then remove filter (with leaves), and your tea cup will be filled with a lovely tea infusion. You can put the filter, with the used tealeaves, aside, and steep it again when you are ready. If your cup does not come with a filter, you can use a small strainer, found in almost any cooking store or even the supermarket. Easy peezey.

Thumbnail image for yixingpot2jpg.jpg 2. Tea pot (with its proprietary strainer or with a filter): The next most familiar method is the trusty tea pot.  You will find many choices, but optimally, you would use a glass, porcelain or ceramic teapot to brew white and green teas and porcelain, ceramic or yixing for oolongs, blacks and puerhs. Many tea pots have a built-in filter or some type of internal system at the interior base of the spout that will prevent tea leaves from escaping the tea pot.  If you have a tea pot that has no such filtering device, simply use a filter or strainer over your cup or serving vessel. You can find some very nice strainers made of bamboo and other non-metal materials (which is preferred).

Red Blossom408.JPG 3. Gaiwan:  Ahhhh, the gaiwan.... For those who are new to tea, the gaiwan can be either  enchanting or perplexing.  Once you learn how to use a gaiwan, you might never want to use a filtered tea cup or tea pot again.  The gaiwan comes from China, and comprises a saucer, a cup, and a lid.  In fact, it means "covered bowl" in Chinese.  Regardless, the lid of the gaiwan is used to cover the tea as it steeps, smell the tea, and also prevent the leaves from escaping the cup when the infusion is sipped or poured into a serving vessel.  To use a gaiwan is simple: put tea in the gaiwan.  Rinse the tea for 1 second with hot water, and pour off.  Pour hot water on the leaves and cover with the gaiwan lid.  You can also use the lid as a kind of paddle to nudge the tea leaves awake while the tea is brewing. 

Then either pour the infusion into a serving vessel or drink the leaves directly from the cup of the gaiwan, using the lid to hold back the leaves. I brought a gaiwan with me on a family trip, and my father blanched and asked "WHAT is THAT??.  Alas, the gaiwan is not for everyone.

Thumbnail image for bamboo whisk for matcha copy.jpg 4. Japanese tea bowl & whisk (for matcha): Tea has been prepared from ground green tea for more than a thousand years.  In China, it was whisked in a bowl. In Japan, it became the primary object of contemplation and practice in the famed Japanese tea ceremony, but you can lose the kimono if you wish, and simply whisk up some tea to elevate your mood. The bright green froth of a matcha brings great solace and energy to those who love this kind of tea.  To use this method: put a few small scoops (2-3 teasppons) of matcha powder in a ceramic tea bowl.  Pour hot water into the powder and whisk briskly (while you say "whisk briskly" briskly three times :>D ) with a bamboo whisk.  Stay tuned for more information on different kinds of matcha and different Japanese tea ceremonies (hint; there is a sencha ceremony as well).

In all, tea brewing can be taken very seriously and require a number of traditional tools, but it can also be extremely simple and require nothing more than a cup and a filter.  This is the beauty of tea.


What do you think about organic teas?