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This has been my experience as well. The quality of the tea is simply better than what I have had elsewhere. It is more flavorful, and gives a better representation of what tea can be. I recently tried the Tieguanyin Deep Brown 2010, which was also an awesome tea. 🙂
MEversbergII, I was living for a little while in China, but I am not doing so currently. The reason I am quite interested in tea is basically because I was able to try good quality tea in China. After that, I viewed it as a necessity for daily life. 😉
In my opinion, this is due to the fact that until only a few years ago, most westerners had very little exposure to Chinese culture in any way whatsoever. Although other countries have tea traditions as well, many of those traditions actually come by way of the British and their attempts to develop new tea-producing regions in the places they controlled.
Of course, the tea commonly used in the U.K. is not good quality compared to what is often seen in the tea cultures of East Asia. As a result of this, few westerners were exposed to the fact that tea is not just something prepared with tea bags — that tea is more properly prepared from carefully processed loose tea leaves of high quality. For most of us westerners, “tea” was just the low quality tea bags found in grocery stores.
“This is really the way that most Chinese drink their tea, most of the
time, in most places. Relatively few people actually know how to brew
tea gongfu style, much less practice it on a daily basis.”This is what I also saw for myself. In Zhejiang, for example, Longjing was often served in a tall glass, the same way as described in the article. Sometimes if I would visit the local temple as well, I would drink some green tea with the monks, using paper cups in a similar manner. However, at other times they would break out the formal tea set, and some small snacks, and then they would use black tea instead.
In the West these days, there are some pu’er enthusiasts who think the gongfu method is the only true way to drink pu’er. However, I read once that in the region of Pu’er itself, the people actually use this “grandpa method,” with a relatively small amount of tea leaves in a cup, and refilled until the tea leaves are spent.
Neither way is really right or wrong, but clay pots and tiny cups are not very practical around the office. Just as we endeavor to appreciate tea, it’s good to find ways for tea drinking to fit naturally into daily life. Otherwise, if it is confined only to ceremonial use, tea cannot really become part of the culture.
Thanks for sharing, Chawang. Actually, my main gaiwan has an identical design to your #3 (“tall bowl shape”) gaiwan. 🙂
https://www.teaguardian.com/nature_of_tea/oolongs_orientation.htmlhttps://www.teaguardian.com/Tea_Varieties/oolong_phx_classic.htmlhttps://www.teaguardian.com/Tea_Varieties/oolong_wuyi_shuixian.html
Actually Leo has written quite a bit already about the phoenix oolongs and the Wuyi oolongs. Please consider the articles above, which have quite a bit of information on the matter. From my own (limited) experiences, phoenix oolongs tend to be light, complex, and refined. Wuyi oolongs tend to have a warmer, darker, and simpler flavor. The phoenix oolongs are the older and more traditional style, I believe.
I think that for some cheap teas it is okay, but it is a waste for high quality tea. For example, some simple black teas like those used in the U.K. are fine for this, and the same with the brick teas in Tibet. Often these ingredients are added to give the tea some pleasant flavors, because on its own, the tea is lacking in some way.
At least for Chinese teas, most types of these teas would not be very good for adding things to. They often have complex or subtle flavors which would be ruined by additions of things like milk and sugar. On the other hand, having a moderate view and understanding the tea culture is probably the best route. Each place and type of tea has its own nuances and traditions.
In my view, part of the basic character of Tianshan April Mist is its strength and brightness. Although it can be made with a shorter infusion time and fewer leaves, some of the basic characteristics that make it quite strong, bright, and vegetal would remain.
For softer and gentler tastes, I would maybe recommend a different green tea like maybe the Silver Curls Spring. These two teas actually have quite a bit in common, but the Silver Curls Spring is softer, rounder, and more balanced. That may be more suitable if you like lighter and more subtle flavors.
Leo, thank you for the tips, and I will try out your method, although I may have to substitute the Yixing pot for an infuser mug. I agree that this yunwu tea is indeed an excellent value. Each time I am in the mood for green tea, I find myself choosing this yunwu tea over the other green teas I have with more “famous” names. 🙂
