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@ Amuk, it is unsettling, however, that the abuse of the farmers’ trust on the authority or bigger corporations is prevalent in China. The use of excessive and inappropriate chemicals is more an intent by regional authorities who need figures to prove their achievement for climbing their career ladders. Although this is affecting mostly major food produces for domestic consumption, but the practice is becoming a culture. The law and its enforcement have to be independent of political agendas or personal influence in order for this cancerous culture to subside. Or the health of the population will be sacrificed. It is has become an imminent issue.
The word “he” in Cha-he is the pinyin romanization of the Chinese term for the tool. It reads “hé”, and not “hee” (as in the pronoun with the same spelling). You are right, it is basically a tealeaves holder. Used more in presentation or examination context rather than normal daily tea making. There’s a lot of background story, but not significant for the modern tea drinker.
You can use anything to serve the purpose in its place. If scent is your examination priority, use a small tall cup as an alternative.MEversbergII: That’s a funny way of putting it.
As for my brand, I have almost long given up retail until the idea of an internet shop persuaded me. The shop is still being tested right now, and there are bits and pieces that perhaps a user wouldn’t notice, but it is operable:I try not to mix my editorial role with my trade role, that’s why you don’t see the name in the Tea Guardian site. Not just yet.Tamesbm,
The thickness distribution, material, shape, and size, of the tea cup influence greatly the taste of the prepared tea infusion. I think you have made a discovery before you made your posting here a few days ago. If you actually compare it, the difference the cup can make is (much) greater than the counterpart (the glass) can do to wine.Porcelain and ceramic are the best materials we have experienced so far, but it all depends of how well they are made for tea drinking.Let me respond with a broad wash to the picture as far as China is concern. Here I have first hand experience. I have heard stories from various other tea production countries. Their problems may be different.Although there is an NGO in China helping smaller farmers to get international organic certification, it is more like a government agency than a real NGO. In China, traditional folks do not like to muddle with the government; and for good reasons. The reasons just got stronger and more in the China today. As a result this entity seems to be serving more larger corporations who have more other relationship with the government.
It seems to me that these people are promoting more the Chinese alternatives of organic certs and more production set up that are larger in scale get the Chinese certs than international certs.As far as I can witness, Chinese certs mean little.There are medium size corporations helping their suppliers who are smaller farms to get international certs, but these are rare. I know of only one in terms of tea. They care more about marketing the cert that they pay for than the quality of tea.Having said that, however, most larger tea farms that are not certified organic, and that I have visited are pretty okay in terms of going by government pesticide regulations. It is the pesticide companies that are the real problem. They use ingredients that do not match the label. Some tell trusting farmers lies.Smaller farmers are quite diversified in organic practices, even within the same region. Those who have a long tradition in tea production and especially in higher quality tea usually go by traditional practices of organic farming (they had no such special term as organic). One key lies in planting the trees more apart and various vegetations around them. Less plucking and controlled use of fertilizers (even organic ones) are key to maintaining tree health. These are not possible even in corporate control organic farms because of the need for return.Those who have joined the tea trade recently only for the opportunity are generally not as disciplined. They can be farms of various sizes.Marketing of organic tea to most farmers is more a wholesalers’ or retailers’ problem than the farmers’. For those who produce lower quality tea, the extra margin for the cert goes only to the traders. For those who produce higher end tea, the cert is not a decisive factor of their sales. There is no relationship between tea quality and organic certification.The consumers are obsessed with this “organic” label because some people have successfully promoted it. For real connoisseurs, it is a superficial marketing means, used mostly for teas that are otherwise much, much lower in value.The teacup is actually more important to the tea experience than the wine glass is to wine. It is part of the taste rendering set up. I am glad to see this discussion staying alive.
Tamesbm,
China is a huge country and by far the most populated one. So if the crime rate there is the same as that of your country, it could be a few times more noticeable.In terms of tea production practices, I have seen the best and the worst in there. From advanced machines with modern management, the strictest practice of organic productions, tiny tea farms run by families with very traditional practices, and irresponsible enterprises interested only in margin and turnover. They are all there.I have no reliable data (official says it’s almost 99%) as to how much of the country’s throughput conforms to United Nations food safety standards. However, all normal exports should conform to the food safety regulations set by the importing country. If the customs office in your country is doing their job, the tea you are getting should be as safe as any other grocery items.If I use a Yixing, I have the option to preparing the tea — Long’jing, or any similar green tea (not any green tea) — lighter or stronger, and yet without too prominent strength in astringency. If the quality of the leaves is good enough, it can be brewed very densely with intense taste and velvety texture.
This would be a bit difficult with porcelain. I think this topic is worth an article. Thank you for asking to inspire me.
