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Another disconnect I have: If “shu” is a 20th century thing, and “Sheng” is also very recent, what kind of word describes the dark teas traded for horses so long ago? I was under the impression that, because it wasn’t dampened and piled, these old teas would be sheng by default.
M.
It’s never too late! Once I get done with my internship, I am making it a point to visit China. First, Hong Kong and then some tea producing regions.
Let my horrible, horrible grasp of Cantonin (my word for the unfortunate mix of Mandarin and Cantonese I’ve picked up) be my guide!
M.
I doubt they could find another with such memorable eyebrows, though…it’s just something else completely.
I especially like the bloody enormous tea pots. I need one, even if I never use the thing. Actually, I probably could use it for social gatherings. Not sure what kind of infusion it would render.
M.
I’ll wait for TeaHong. My simple earthenware pot, glazed as it is, is probably fine (I hope there is no lead in the glaze). If you’re saying the dyes are artificial I’ll buy that, and given that they’re not glazed I don’t expect that the dye will stay put.
M.
I’ll admit I was surprised at just how many tea shops there are online, even in the U.S., that aren’t major chains like Teavana. There are a lot of great, dedicated people (like the Tea Urchin and Verdant Tea I posted before) selling wares, and this is where I prefer to source things.
Pu’er seems to have a lot going for it. I’ve found several sites that revolve around pu’er (Yunan Direct, Pu’erh Shop and Tea Urchin are the top 3 in that regard). They might sell other tea styles, but the post-ferments are 80%+ of their product line. I guess this is because pu’er is very deep (shapes, vintages, etc) and visually rich (shapes, designs, factories), so it’s easier to have a large product line. That reminds me, I need to find a good Bing for my collection; I’d like to see what different compressed pu’ers are like.
As to the alteration of the nature of the tea, I am unsure what to expect. Compared to the loose leaf pu’ers I have, the only compressed forms can be at times more astringent, rougher at the back of the throat. I don’t expect small balls of red teas to be distinctly fantastic, though. It’s probably low grade to begin with.
Now, clearly what I need to do is invest in compression equipment and make my own compressed forms for a side-by-side comparison…
M.
Thanks for the input; I’d forgotten (not seen?) that article. I only remembered the article discussing the health implications of iced tea.
Now sun-tea, there is a classic. While technically part of the south (Mason-Dixon line is at the Maryland-Pennsylvania border), it’s not a tradition that caught on in Maryland.
I am going to pick up some glass infusion vessels online for making a few different infusions for comparison. Temperatures are going up; I think I might try serving iced pu’er at cook outs this summer. Now I just need some huge pots or urns to brew it all in…
M.
Well, if they’re really bad they can always be compost. An interesting experiment awaits I think.
M.I am suspicious as to the pricing on these:
M.Unfortunately, to someone who lives around 2500 miles from Arizona, this is the only terrain that comes to mind: https://www.tellurideinside.com/wp-content/uploads/2012/03/On-the-Road-Again-Monument-Valley-Arizona.jpg
That said, nothing prevents trying to grow them indoors…just be careful buying hydroponics.M.
