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Displaying 1 - 10 of 48 matches.
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2010 Essence of Tea Man Mai 
09/07/2010 01:59 GMT
[-]  This tea comes from the village of Man Mai in the Bada region and is one of the latest offerings from Nada at Essence of Tea. The dry leaves smell pungent, creamy, and mainly sweet. The predominant sweet odour is more like the sweetness of vegetables than that of say sugar, honey, or fruit. The first infusion is prepared and light sweet hay with subtle floral is present. The predominating flavour is of strong mushroom which is almost meaty in constancy in this oily infusion. Light flavours slowly fade in the mouth to a slightly dry grain character. There are no harsh ups and downs when drinking this tea just a smooth ride that fades into the horizon. The chaqi descends strongly from head down the spine from just the first sips.  The second infusion is more very fungi, very mushroom tastes, that fade into a very light touch of creamy sweetness that underlies everything. This delicious sweetness is the last to slowly fade into dry graininess. There is a very soft grainy and light mushroom aftertaste that is left behind. The third infusion pours a pale greenish-tinged yellow. It has some bean notes mixed with mushroom and the sweet creamy base. The soup is pretty oily then ends up grainy and slightly sandy in the mouth.  The forth infusion still tastes of strong mushroom but has some slight malty brown sugar notes tucked in there and finishes more sweet that the preceding infusions. The chaqi is quite strong but in a very mellowing kind of way. The fifth and sixth infusions are much more mild but still contain an initial burst of flavour that turns quickly over to a dry, lightly sandy mouth feel. These infusions start to develop more of a musky tone to them. The aftertaste is mainly sweet and contains a slight suggestion of floral. The seventh and eighth infusions start to carry more of the grainy profile the whole way through but it starts and ends sweet and even a touch floral. The later infusions still have some flavour especially in the initial burst. The feel becomes grittier but still shows nice stamina that carries very mild flavours. The chaqi is still strong-mellow it too lasts for a long time.  Peace 2010 Essence of Tea Man Mai - http://mattchasblog.blogspot.com/feeds/5491214467298302566/comments/default
[+] This tea comes from the village of Man Mai in the Bada region and is one of the latest offerings from Nada at Essence of Tea. The dry leaves smell pungent, creamy, and mainly sweet. The predominant sweet odour is more like the sweetness of vegetables than that of say sugar, honey, or fruit.The first ... more [557010]
MattCha's Blog - http://mattchasblog.blogspot.com/
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2010 Essence of Tea Bang Wai
09/03/2010 04:57 GMT
[-]  This tea is another of the fresh new sheng offerings from Nada at Essence of tea. This one is from the village Bang Wai near the famous Jing Mai. As steam from the boil fogs the inside of windows, one examines the dry leaf. The loosely pressed leaves smell of musky, rich tobacco. The note is noticeably sweet. These leaves are placed in yixing and flash rinsed. The first infusion bears a distinct mild corn taste with bean flavours that also come and go gently. There is also an earthy, slightly mushroom taste somewhere in the mix. The taste starts a touch creamy and finishes a touch dry. There is something almost meaty about the taste. The aftertaste is of bland pungency.
 The second infusion has a very mild, smooth creaminess at first, then corn and bean flavours follow. There is a present bland taste that occurs with these flavours but is more apparent in the finish. The aftertaste is also much the same but also with more of an overall bland taste to it. The mouthfeel has a certain thick viscosity to it. The third infusion has more of an overarching pungent sweetness that emerges. The mild, slightly creamy vegetable flavours really start to come out here. The chaqi is already apparent and all indications point to a strong qi sensation with the core of ones body starting to warm. In the fourth infusion much of the sweetness and mild vegetable flavours have dropped off considerably. Left is a slightly sweet flush of cream which trails off to mild pungent tastes that hint at tobacco. The chaqi is very warming for such young puerh. The core of the body seems fortified with qi as the warmth is held tight.
The fifth infusion is mild and creamy at first then turns watery. There is a slight sweet pungent mushroom taste that is a touch spicy. The flavours of this tea are quite mild across the board although they show enough complexity to keep one amused. The mouthfeel is not strong as well but is sticky and blanketing. The sixth and seventh infusions start with a sweet note that fades into a flatter, grainy/ corn sweetness. There is almost a candy-like quality to the very very mild sweetness found throughout this tea. A mild floral aftertaste develops. Although this tea is characterized by mild taste and feel the chaqi is quite the opposite. It makes ones mind turn and turn while ones body feels extraordinarily calm and light. This tea doesn't go bitter nor does it really wash out, it has a strange kind of stamina which carries these mild flavours for many infusions. One ends the session with a renewed sense of energy within. Peace 2010 Essence of Tea Bang Wai - http://mattchasblog.blogspot.com/feeds/8873891550478398575/comments/default
[+] This tea is another of the fresh new sheng offerings from Nada at Essence of tea. This one is from the village Bang Wai near the famous Jing Mai.As steam from the boil fogs the inside of windows, one examines the dry leaf. The loosely pressed leaves smell of musky, rich tobacco. The note is noticeab ... more [556985]
MattCha's Blog - http://mattchasblog.blogspot.com/
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When To Drink Fresh Young Puerh and Tasting Notes From 2010 Essence of Tea Man Sai
09/02/2010 04:32 GMT
[-]  Young puerh has very harsh chaqi that can be detrimental to your health. Middle aged and the elderly should never drink fresh young puerh. There are definitely some constitutions that should also never drink young puerh. Its harsh raw energy tends to attack the middle jiao and can lead to many health problems in those who can't handle it. This is especially true for those with cold constitutions and/or digestive or bowel problems. Very young raw sheng should only be consumed by certain people and in certain seasons. When the fresh puerh tea of the year starts to trickle out, one is always very tempted to try it out immediately. In the spring, young puerh is still too raw and harsh for consumption and is recommended against. The summers here in Victoria are dry and not that warm, the raw bitter taste of very young sheng is also quite harmful. So one usually waits until the cooler days of late summer or warmer days of early autumn, when the energy of nature starts to descend, to try out the latest seasonal offerings of fresh sheng puerh. One has been tasting allot of Nada's fresh puerh from Essence of Tea over the past few weeks. Expect reviews of his teas scattered throughout the next few months. The first sheng will be this cake from Man Sai. It's lightly compressed dry leaves are quite long with creamy, very sweet, tangy tobacco smells coming from them. Boiling water splashes from the tea table and it is time for some tea. The first infusion is full of strong creamy banana sweetness which melts into dry. There is a deep underlying pungency to it with subtleties of hay and some beany, light earthy notes. The feel in the mouth is very smooth and finishes dry and very sweet. The second infusions has strong initial creamy sweetness that moves into a somewhat pungent flavour then turns dry and tart. The aftertaste is quite sweet. The mouth feels coated in a thick gooey layer that is somewhat chalky in consistency. The sweet notes of this tea are strong and almost seem to drown out its deeper notes at times. The chaqi is very alerting. This tea has nice strong qi.  The third and fourth infusions follow the same creamy sweet to pungent to tart and dry. There is much more flavour in these infusions with earthy mushroom notes detected in the pungent middle and tropical fruit notes caught in the predominantly sweet aftertaste. The sweet nature of this tea hogs much of the profile from the initial taste to the aftertaste. There is a deep throaty feel to this tea. The fifth and sixth infusions are more round with a smoother body and long aftertaste. There are some slightly deeper earthy notes and some spice that seems to naturally come out here as the strong sweetness seems less greedy. Straw, beans, and light wood are reflected in the complex pungent middle. The seventh and eighth infusions have a very sweet floral touch to the initial sweetness which skips along the tongue into a less pungent, more light woody bottom. The chaqi here is inducing a nice sweat as it goes deep within. 
The last handful of infusions at the end are still sweet with dry wood notes and still lots of depth though of the lighter variety. When things get too light the session is called to an end but with a smile on ones face. Link to Adam's (The Sip Tip) Tasting Notes Peace When To Drink Fresh Young Puerh and Tasting Notes From 2010 Essence of Tea Man Sai - http://mattchasblog.blogspot.com/feeds/348950997764399395/comments/default
[+] Young puerh has very harsh chaqi that can be detrimental to your health. Middle aged and the elderly should never drink fresh young puerh. There are definitely some constitutions that should also never drink young puerh. Its harsh raw energy tends to attack the middle jiao and can lead to many healt ... more [556975]
MattCha's Blog - http://mattchasblog.blogspot.com/
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Korean Tea Classics Book Club- Cha Bu: Rhapsody To Tea By Hanjae Yi Mok 1. Preface
08/29/2010 03:58 GMT
[-]  "Although the merits of tea are the highest of all, there has been no one so far to celebrate it. This is like mistreating a worthy person; what could be worse?" from Cha Bu: Rhapsody To Tea By Hanjae Yi Mok Translated in Korean Tea Classics Feel free to join the online book club at anytime by simply purchasing Korean Tea Classics. The classics will be covered one section a week which will go on for about a year. Peace Note: This will be the continuing format for the book club. One will post an interesting quote from each section and discussion about the whole section will commence in the comments. The discussion does not have to be about the quote- it can involve anything you want to add relevant to the section. The quote is just there to spark conversation about the section. If you are taking part in the book club please try to at least say something about each section. The more participation, the more interesting the discussion will be. So... let us begin... Double Peace Korean Tea Classics Book Club- Cha Bu: Rhapsody To Tea By Hanjae Yi Mok 1. Preface - http://mattchasblog.blogspot.com/feeds/7016461683291733818/comments/default
[+] "Although the merits of tea are the highest of all, there has been no one so far to celebrate it. This is like mistreating a worthy person; what could be worse?"from Cha Bu: Rhapsody To Tea By Hanjae Yi Mok Translated in Korean Tea ClassicsFeel free to join the online book club at anytime by simply ... more [556943]
MattCha's Blog - http://mattchasblog.blogspot.com/
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How Should Someone Share Tea?
08/24/2010 24:38 GMT
[-] "Moreover, Subhuti, when a bodhisattva practices generosity, he does not rely on any object--that is to say he does not rely on any form, sound, smell, taste, tactile object, or dharma--to practice generosity. That, Subhuti, is the spirit in which a bodhisattva should practice generosity, not relying on signs. Why? If a bodhisattva practices generosity without relying on signs, the happiness that results cannot be conceived of or measured. Subhuti, do you think that the space in the Eastern Quarter can be measured?"
"No, World-Honored One."
"Subhuti, can space in the Western, Southern, and Northern Quarters, above and below be measured?"
"No, World-Honored One."
"Subhuti, if a bodhisattva does not rely on any concept when practicing generosity, then the happiness that results from that virtuous act is as great as space. It cannot be measured. Subhuti, the bodhisattvas should let their minds dwell in the teachings I have just given."
Chapter 4 of The Diamond Sutra translated on The Joygae Order Of Korean Buddhism homepage
Generosity for the sake of generosity. :) With this in mind one would like to announce a free Dao Tea sample package to readers. Pedro of Dao Tea agreed to provide the samples and one will cover the shipping. Here is what's in the package:
5 g Kim Shin Ho 2009 saejak green tea
5 g Kim Shin Ho 2010 saejak green tea
5 g Kim Shin Ho 2009 jungjak green tea
5 g Kim Shin Ho 2009 Balhyo cha
5 g Kim Jung Yeol 2009 saejak green tea
5 g Kim Jung Yeol 2010 saejak green tea
5 g Kim Jung Yeol 2009 Balhyo cha
This generosity is not completely unattached though...
If you accept this free package you are expected to post your thoughts or tasting notes of the samples on MattCha's Blog. You will get about a months time to sample and reflect on them. After which a post will appear on MattCha's Blog on each of the teas in this package, simply leave your thoughts on that tea in the comment section of the posting. If you cannot commit to tasting the tea within a month and leaving you comments then please don't request the package. This package should allow even someone with little or no experience with Korean teas a nice primer by allowing for cross comparisons between: producer styles, yearly trends (or the very least an idea of how Korean green tea degrades after aging), different grades, and different types of Korean tea (balhyo v.s green). The first 10 people to leave comments on this post expressing their interest with their email address will receive the package. One will delete your comment and send you a confirmation email as soon as possible. Pedro has also offered one sample of 2010 Ujeon green tea to 1 of the very lucky 10. A number will be drawn to see who will receive this extra sample. Peace How Should Someone Share Tea? - http://mattchasblog.blogspot.com/feeds/5596070729760511128/comments/default
[+] "Moreover, Subhuti, when a bodhisattva practices generosity, he does not rely on any object--that is to say he does not rely on any form, sound, smell, taste, tactile object, or dharma--to practice generosity. That, Subhuti, is the spirit in which a bodhisattva should practice generosity, not relyin ... more [556919]
MattCha's Blog - http://mattchasblog.blogspot.com/
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2010 Dong Cheon Semi-Wild Hwagae Valley Ujeon Green Tea
08/19/2010 03:10 GMT
[-]  This tea is the third and final Korean tea gifted by Tea Trekker. It is also a jeong cha, Dong Cheon production and is also available from East Teas in the U.K. (although they might only have the 2009 harvest in stock). On the Tea Trekker web site they say that this is a 2nd pick ujeon. Korean teas are not classified by 'flushes' or 'picks' like colonial tea. Instead they use a system based on the 24 seasonal divisions of the solar calendar (also called solar terms). Ujeon is any tea picked before gok-u ( grain rain), a date around April 20th depending on the year. Most Korean companies, including Dong Cheon, offer a very expensive premium ujeon. The premium ujeon is generally first days pick of the year and is all carefully hand produced. Usually it comes in a box of two small 20g, 25g, 30g, or 40g foil bags. The box packaging of premium ujeon is usually very extravagant. This premium tea is usually insanely expensive and is never really purchased for personal consumption, but is rather used as a gift. So, most companies usually have two ujeon grade teas.  This one is the standard ujeon from Dong Cheon, but really, there is nothing 'standard' about this tea at all...  Two small packets are emptied into a small ceramic pot. The smell coming from the dry leaves is deep raspberry with a very sweet floral note. They have a silvery sheen to them being as they are the youngest of shoots. The cooled water embraces them for a short time, the first infusion is born. It is very juicy and creamy. Soft floral notes creep with berry notes in a light, fresh broth that finishes sweet. The mouthfeel dries a bit and covers the mouth in mild stimulation. The aftertaste is sticky, fruity, and long. This first pot is enjoyed deeply and meditatively.  The second pot that is prepared is tangy and alive with ethereal berry-floral notes with a fresh green finish. The flavour of this tea is distinct. The mouthfeel is very satisfying and seems to cement the flavour over the whole surface of the mouth. The third infusion brings more of the above mentioned enjoyment. This infusion finishes a touch bland which is mixed into the fresh green characteristics. The aftertaste of this tea always seems to highlight the lighter more subtle notes- in this infusion it happens to be fruity and light, if not a touch rubbery. 
The forth is prepared the sweet, tangy, juicy berry notes dominate- they are airy, light, rounded and distinct. The aftertaste is a continuation of such delights. The mouthfeel is sticky and mossy and can be noticed even in the upper throat.
The fifth infusion is mellow and creamy and slips and slides over the tongue. The later infusions become more light, creamy like this. They have a certain sweet briskness to them. There is still nice fruity flavour to enjoy.
 This session seemed to be riddled with interruptions out of ones control, but in the end this tea offered one peace and happiness with every cup. Peace 2010 Dong Cheon Semi-Wild Hwagae Valley Ujeon Green Tea - http://mattchasblog.blogspot.com/feeds/263159088962815883/comments/default
[+] This tea is the third and final Korean tea gifted by Tea Trekker. It is also a jeong cha, Dong Cheon production and is also available from East Teas in the U.K. (although they might only have the 2009 harvest in stock).On the Tea Trekker web site they say that this is a 2nd pick ujeon. Korean teas a ... more [556881]
MattCha's Blog - http://mattchasblog.blogspot.com/
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What Exactly Is Korean Balhyocha (Paryo cha)?: Part 2- A Detailed Look At The Production of This Uniquely Korean Tea
08/17/2010 05:45 GMT
[-] Part of the confusion surrounding balhyocha has to do with slight differences in the production between the different producers of this very simple Korean tea. In fact, the wide (yet slight) variance in production was such that the Hadong Green Tea Institute launched a research project last summer looking into the different forms of production in the hopes of finding a standard formula at which they can mass produce. They claimed that because balhyocha production has much to do with instinct, there really is no standard way of production. One has taken the time to look closely at the production of a handful of balhyocha from different producers and have found that the basic production takes place in the following steps: withering, violent shaping/rolling, slow drying, drying. Lets take a closer look... After fresh tea leaves are picked they are left to wither in the sun. They are then left to wither in the shade usually for a considerable period of time. Some producers only let the tea wilt in the shade while others only wilt the tea in the sun. Most producers use a combination of sun wilting and shade wilting. The decision of how long or where to wither the leaves may have more to do with the weather of the day then a prescribed method. Instincts of the teamaster, their past production experience, and their connection to nature plays an important role in the making of balhyocha. This first step allows for the tea leaves to naturally oxidize, taking in deeply the mountain air as biochemical wonders start to transform the leaf. The second step involves the withered leaves being rolled vigorously on a fibrous mat. Care is taken so that it is rolled vigorously but not torn or shredded. The shaping/rolling process here should strike a nice balance between the lighter shaping of green tea and the violent shredding of red tea. Proper pressure and technique here very much influence the final product. Here a more controlled prodedure is used to actively oxidize the leaf. The third step involves the tea being left to slow dry on a heated floor in a warm room for a considerable amount of time. Koreans heat their homes using a system of heated floors call "ondol". This is the same system that is used to dry balhyocha. Nowadays ondol is almost exclusively electric but before such conveniences ondol was heated by firewood under the stone foundation of the house. Some producers simply wait until the tea is completely dry from this method which usually takes a few days. Others may give it one last low temperature roast or considerably increase the heat in the room during the last few hours of drying. Most times production of Balhyocha ends here but sometimes teamasters add their own special touches such as crushing the dried tea to induce more oxidization or storing the final product in onggi, the clay pots used to ferment kimchi, for a few months of fermenting before they bag the tea. As you can see the final product has to do with the amount of withering time and the withering method, the amount of force and vigour used to shape/roll the tea, the temperature and amount of time used to dry the leaves, and the final touches. You can also see that the use of Korean ondol heating and onggi storage makes this tea distinctly Korean. Peace What Exactly Is Korean Balhyocha (Paryo cha)?: Part 2- A Detailed Look At The Production of This Uniquely Korean Tea - http://mattchasblog.blogspot.com/feeds/1871837631608531605/comments/default
[+] Part of the confusion surrounding balhyocha has to do with slight differences in the production between the different producers of this very simple Korean tea. In fact, the wide (yet slight) variance in production was such that the Hadong Green Tea Institute launched a research project last summer l ... more [556864]
MattCha's Blog - http://mattchasblog.blogspot.com/
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What Exactly Is Korean Balhyocha (Paryo cha)?: Part 1- An Introduction To Balhyocha and Some Problems With Translation
08/16/2010 03:05 GMT
[-] There seems to be much confusion in the world as to how to classify balhyocha (paryo cha, Korean yellow tea, hwang cha, Korean semi-oxidized tea???). This confusion stems from translation and language issues, not understanding the production, and problems with the classification system of tea. This three part series of posts will tackle these issues in hopes of clarifying this Korean anomaly. Balhyocha is transliterated from Korean and means "fermented tea" or "oxidized tea"- the Korean language leads to this ambiguity. Hwang cha is transliterated from Korean and means "yellow tea". Hwang cha is always balhyo cha, but balhyo cha is not always hwang cha- this is important to understand. There are two categories used by Koreans to classify their tea: balhyo cha and bul balhyo cha, where bul means "not" (not fermented/oxidized tea). Bul bal hyo cha is exclusively green tea in Korea. Bal hyo cha is all the other Korean teas. The production of Korean yellow tea was made famous by Jeong Yak Yong, a famous Cheoson Dynasty teamaster about 200 years ago. Yellow tea seemed to wane in popularity during much of the last century perhaps due to a resistance to Japanese occupation of Korea. The Japanese were primarily concerned with finding the perfect production area for another oxidized tea, a fully oxidized "Red tea" (Hong cha) or "Black tea" as it is called in England and most of the western world. However, within the last few years Hwang cha has seen a dramatic rise in popularity. Hwang cha's recent popularity has spurred a bit of a shift in naming conventions. These days " Balhyo cha" seems to be more of the popular title for Hwang cha. The change of name preference and recent popularity reflects a growing health trend in Korea (and to a lesser extent worldwide) that appoints much health benefit to a regular diet of things "fermented/oxidized" (examples: Kimchi, yogurt, probiotics, etc). It also reflects a general trend to more attention paid and more loose leaf tea being consumed by the average Korean, it is simply an option to the Korean who wants a change from green tea. Because it is very simple to produce, it offers a less expensive option to the expensive and labour intensive domestically produced green tea. This blog uses "yellow tea" instead of "balhyo cha" simply beacause that is what ones first teamaster refered to it as. One is considering a change to "Balhyo cha"... the wonders of language! Peace What Exactly Is Korean Balhyocha (Paryo cha)?: Part 1- An Introduction To Balhyocha and Some Problems With Translation - http://mattchasblog.blogspot.com/feeds/4059263163771347480/comments/default
[+] There seems to be much confusion in the world as to how to classify balhyocha (paryo cha, Korean yellow tea, hwang cha, Korean semi-oxidized tea???). This confusion stems from translation and language issues, not understanding the production, and problems with the classification system of tea. This ... more [556857]
MattCha's Blog - http://mattchasblog.blogspot.com/
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"Korean Tea Classics" Online Book Club Second Call
08/14/2010 16:08 GMT
[-]  It has been about a month since one first proposed the idea of an online book club for the newly released book "Korean Tea Classics". One had hoped to have published the first post by now. It turns out that we have "lost communication" with Seoul Selection, the publisher who was supplying the two book discount. For the time being we should assume that the promotion they offered is over. As such there may still be some readers out there who haven't ordered their copy of "Korean Tea Classics" ISBN: 978-89-91913-66-0. It turns out that amazon currently has some copies of this book. Ordering only this book with the free shipping actually is cheaper than ordering from Seoul Selection. Purchasing it with "The Korean Way Of Tea" will only cost a dollar or two more than the Seoul Selection discounted price. The book club will start with its first post in about 2 weeks. This should give those who haven't ordered the book enough time to receive it. Peace "Korean Tea Classics" Online Book Club Second Call - http://mattchasblog.blogspot.com/feeds/5227172527806714857/comments/default
[+] It has been about a month since one first proposed the idea of an online book club for the newly released book "Korean Tea Classics". One had hoped to have published the first post by now. It turns out that we have "lost communication" with Seoul Selection, the publisher who was supplying the two bo ... more [556841]
MattCha's Blog - http://mattchasblog.blogspot.com/
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