WHAT IS IN TEA?

LIFE IS SO WONDERFUL, EVERYTHING HAS MORE THAN WHAT IS IN ITS SURFACE.

ONCE YOU GO DEEPER, YOU WILL DISCOVER MORE THAN WHAT ON ITS SURFACE.

TO ME, WHATEVER TEA IS IT.

IN TEA, I ALWAYS FIND THERE IS PEACE AND CALM.

HOW ABOUT YOU, MAY I KNOW WHAT YOU FIND WHAT IS IN TEA.

PLEASE SHARE THROUGH THE COMMENT COLUMN PROVIDED BELOW.

YUNNAN CHITSU PINGCHA

YUNNAN CHITSU PINGCHA, also called Yuancha, is manufactured from pu’er tea, one of the profound famous teas of the world. It was made through a process of optimum fermentation coupled with high temperature steaming and pressing.

It affords a bright red yellowish liquid with pure aroma and fine taste, characterised by a sweet after taste of its own. Hence, it has distinct characteristics from other teas.

To drink such a tea, you will not only find it very refreshing and thirst quenching, but it also enhances digestion apart from relieving your fatigue or intoxication. These benefits are commonly known throughout the world since many centuries ago.

Shape

Pu'er is compressed into a variety of shapes. Other lesser seen forms include: stacked "melon pagodas", pillars, calabashes, yuanbao, and small bricks (2–5 cm in width). Pu'er is also compressed into the hollow centers of bamboo stems or packed and bound into a ball inside the peel of various citrus fruits.

Image	Common name	Chinese characters		Pinyin	Description
		S	T
	Bing, Beeng, Cake, or Disc	饼茶	餅茶	Bǐngchá	A round, flat, disc or puck-shaped tea, the size ranges from as small as 100g to as large as 5 kg or more, with 357g, 400g, and 500g being the most common. Depending on the pressing method, the edge of the disk can be rounded or perpendicular. It is also commonly known as Qīzí bǐngchá (七子餅茶, literally "seven units cake tea") because seven of the bing are packaged together at a time for sale or transport.
	Tuocha, Bowl, or Nest	沱茶	沱茶	Tuóchá	A convex knob-shaped tea, its size ranges from 3g to 3 kg or more, with 100g, 250g and 500g being the most common. The name for tuocha is believed to have originated from the round, top-like shape of the pressed tea or from the old tea shipping and trading route of the Tuo River.[18] In ancient times, tuocha cakes may have had holes punched through the center so they could be tied together on a rope for easy transport.
	Brick	砖茶	磚茶	Zhuānchá	A thick rectangular block of tea, usually in 100g, 250g, 500g and 1000g sizes; Zhuancha bricks are the traditional shape used for ease of transport along the ancient tea route by horse caravans.
	Square	方茶	方茶	Fāngchá	A flat square of tea, usually in 100g or 200g sizes, they often contain words pressed into the square.
	Mushroom	紧茶	緊茶	Jǐnchá	Literally meaning "tight tea," the tea is shaped much like túocha, but with a stem rather than a convex hollow. This makes them quite similar in form to a mushroom. Pu'er tea of this shape is generally produced for Tibetan consumption, and is usually 250g or 300g.
	Melon, or gold melon	金瓜	金瓜	Jīnguā	Its shape is similar to tuóchá, but larger in size, with a much thicker body decorated with pumpkin-like stripes. This shape was created for the famous "Tribute tea" (貢茶) made expressly for the Qing Dynasty emperors from the best tea leaves of Yiwu Mountain. Larger specimens of this shape are sometimes called "human-head tea" (人頭茶), due in part to its size and shape, and because in the past it was often presented in court in a similar manner to severed heads of enemies or criminals.

Whatsoever it is, please don’t take our word for it. But try it yourself and taste it yourself. Kindly let us know your real experience, and share it through the comment column provided below.

To know more about my preferred pu’er tea of my own collection, a 2004 product of Menghai Tea Factory Xishuangbanna, Yunnan China, please click the link below:-

 

James Oh

http://my.linkedin.com/pub/oh-james/12/a11/29b

http://www.facebook.com/people/James-Oh/706849667

http://www.facebook.com/people/James-Oh/706849667#!/pages/Lift-You-Up-Always-there-for-You/176685462397920

Skype me at james.oh18

 

AGED PU'ER TEA

AGED PU'ER TEA

At times, I wonder whether I really know Real Aged Puer Tea?

Especially when I hear people claim that aged pu'er tea is of good taste. However, I must say that I do not think so.

After conducting some researches, my findings revealed that there are two distinguished type of pu'er teas: -

a) dry-stored pu'er and

b) wet-stored pu'er tea.

The former, (Gancang puer tea 干仓普洱), refers to tea that was allowed to ferment naturally in an environment that is relatively drier, ventilated, and moderately hot. As we are all aware that the pu'er tea from Kunming Province,China is usually dry-stored. Yunnan Pu'er has dark and reddish black leaves with its strong persistent aroma.

Whereas the latter (Shicang puer tea 湿仓普洱) refers to tea aged in an environment with low ventilation and high humidity in order to hasten development. You may find this type of tea from Guangdong Province, China. Its popularity in the Guangdong community mainly due to its effectiveness in eliminating of toxins in our bodies and alleviating digestion.

It is a well known fact that the longer you store the raw Pu'er tea, the better is its quality. It is also called as Chinese XO due to its colour and its value will appreciate over times, just like wine.

Moreover, It is interesting to note doctors in China reported that drinking this tea will lower cholesterol levels in the blood stream remarkably.

By now, trust the above has cleared the air of confusion.

Before I pen of, I like to seek your comments and please voice out your feedback through the comment column provided below.

Thank you for your kind participation.

James Oh

http://my.linkedin.com/pub/oh-james/12/a11/29b

http://www.facebook.com/people/James-Oh/706849667

http://www.facebook.com/people/James-Oh/706849667#!/pages/Lift-You-Up-Always-there-for-You/176685462397920

PUER TEA LEAVE AFTER USED

The above Pu"er tea leave is from Elephant Brand Pu'er. You can determine its quality by viewing its leaf after used. Click the link below you are able to read about the basic information on Pu'er Tea.

http://teaartblog.blogspot.com/2009/08/some-basic-information-on-puer-tea.html


James Oh

AGED PUER , AROUND 20 YEARS

FOR YOUR VIEWING PLEASURE.

PLEASE STAY TUNE FOR MORE INTERESTING STUFF.

SEE YOU AGAIN AND HAVE A FRUITFUL DAY,

JAMES

FIRST STEP TO CHINESE PUERH TEA

Hi! folks,

Lately, the above book has been put up at my facebook's wall and I wish the seller can conclude some sales.

I have not read the book yet, but I can agree with the author that you can make an investment return from it, which I can vouch from my experience.

To start uncovering the veil, perhaps this book is a good guide. Even though you may not have heard of Chinese Puerh Tea before, this should not prevent you from appreciating its pleasant and remarkable taste and smell. I strongly believe that this book will lead and open the door to the world of Chinese Puerh Tea by revealing the mysterious side of it. It will show you some classic Puerh Tea collection series. Stay open and read as much as possible, if you have the time to do so. Moreover, this book is easy to understand and perhaps you can use it as a quick reference.

For those who have read it, please share with us your wonderful experience.

Thanks and look forward to hearing from you,
 

James Oh

Skype me at james.oh18


To read more about other related article, please click at the link below:-

http://teaartblog.blogspot.com/2009/06/more-about-puer.html

PU'ER GIVEAWAY

Hi! Valued Readers,

We are very excited to host our very first give away raw "Pu'er Tea" memorial event out of my own collection. This stock is with us for a couple of years. 

So, please forward me your particulars, via comment, so that we can forward you with such a gift and hope you enjoy this 2004 Raw Pu'er. This is a token of our appreciation for the support you have shown us as our loyal readers. 

You can see the above Pu'er is about 6 years old.

You may read its description at the link below:-

http://teaartblog.blogspot.com/2009/08/some-basic-information-on-puer-tea.html

For your information, we have recovered all my investment costs with some profit, plus some stocks. Therefore, we are fortunate to have chance to enjoy our hobby yet get paid. Today, we offer for sale some of our stocks so as to raise more funds to acquire more resources to upgrade and improve our blog facilities so as to serve you better.

As you may be aware that we are also offering USD 30.00 for the winner who can come out with the logo and theme for our main blog at http://liftyouup.blogspot.com.

WE are pleased to inform you that there are lots of initiatives in the pipeline for your reading and get paid scheme. So, stay tuned and happy reading.

If you wish, you may also click at the title of this article so as to guide you how to brew your Pu'er tea . We do it because we want you to get the best value of the tea from your own preparation. At the same time, we do hope you may acquire the skill and have lots of fun of doing it. 

Kindly let us know your taste and whether is it to your liking or not. You may email to us at jamesoh2003@yahoo.co.uk or via comment.

I hope this will help you get your feet wet and enjoy the taste and aroma of it. Have a pleasant tea session and look forward to hearing from you.

If you wish to order from us, please email us. Please do not hesitate to contact us should you need any further clarification.

Happy reading and get the rewards accordingly,

James Oh

Founder and Group CEO

http://liftyouup.blogspot.com

A GUIDE TO BREW PU'ER TEA

Hi! Everyone,


Below please find:-


A GUIDE TO BREW PU'ER TEA 


1 Prepare the necessary teaware and lay out the proper setting . If we have two guests, then tea tray, clay teapot for two, clay tea pitcher, filter, tea towel, tea utensils, two large clay cups, two coasters, kettle, tea receptacle and presentation vessel are required.


Teaware preparation


2. Take a chunk of compressed pu'er tea.
Peel off a small piece of pu'er cake


3 Break off the small piece of the compressed pu'er tea into loose leaves at the presentation vessel. If the compressed tea does not break off easily, use a knife to loosen up the tea. If the pu'er tea already comes in loose form, then scoop the loose pu'er tea from the canister and simply place the tea on the presentation vessel.


4 Take a moment to observe the appearance and to smell the aroma of the tea. Then pass the tea presentation vessel to your guests for their turn to admire the dried tea.


5 Make sure water has just reached the boiling point. Then remove the kettle and pour hot water into the teapot at least 1/3 full of tea leaves.


6. Pouring hot water from kettle
Drain hot water into pitcher completely. Alternatively you may pour boiled water from teapot into pitcher


7. By this time, the presentation vessel may probably returned from the guests back to the host. The host will opens the teapot's lid and ready to put dried tea from the tea presentation vessel into the teapot.


8. Tea presentation vessel
Left hand holds the presentation vessel and gently push the dried tea into the teapot.


9, Transfer of the tea
Top up boiled water into teapot before closing its lid. Gently shake the teapot.


10. Shaking the teapot:
Pass the teapot to guests. At this time, the teapot is warm with tea inside. The guests should know that they are to open the lid and smell the dry tea's aroma, which is very different from its previous state when it is sitting on tea presentation vessel.


11. Guest opens the lid and smells the tea's aroma
Close lid and pass to the next guest.


12: While the teapot is being passed around, the host pours water from the pitcher into the cups. If there is any water remaining inside the pitcher, then discard it into the tea receptacle. This should not happen if the host has gauged the size of the teapot and the cup correctly beforehand. But it is alright if this happens. No big deal. The rinsing of the teapot, tea pitcher and cups are meant to warm up the teaware.


13. Pour water into the cups. Discard water at tea receptacle
Fill up the teapot with boiled water. Closed lid. Wait about 5-10 seconds. Then pour out. This is known as the warm-up brew. Set aside this brew on the side. This will be discarded as shown in Step 15.


14. Pouring of the warm-up brew
Again pour water into the teapot. Close lid. Wait for 20-40 seconds.


15. Pouring hot water
Keep on pouring warm-up tea on the outside of the teapot, especially those made of unglazed Yixing clay.


16. Teapot seasoning
Pour tea into the pitcher before transfer to the cups. The purpose of the pitcher is to balance the tea evenly amongst all the guests. Remember that each infusion of tea will give you different taste. Some pitchers, depending on the sizes, may have bigger capacity than the small tea pot. To ensure even effect, it is more appropriate that everyone has tea from the pitcher, even if it is filled by different infusions from the tea pot.


17. Pour tea into the cups
Place the cup on the coaster and pass it to the guest. Tea is placed in front of the guest for his enjoyment.


Continue to infuse tea until the taste of tea has disappeared completely. The tea can usually last up to at least 8 infusions.


James Oh

 To read more other related articles, please click at the link below:-
http://teaartblog.blogspot.com/2009/06/more-about-puer.html

SOME BASIC INFORMATION ON PU'ER TEA

Dear loving readers and readers,


As promised earlier, I will provide more details on Pu'er. To make thing simple and clearer, I will let the photos do the talking as each photo tells thousands words.


Below are some of the photos together with short briefing, which can give you a better understanding of what I am talking about.









You will find 7 pieces of Pu'er cake in each pack. Each pack is wrapped by dried big leaf and the weight of each piece usually ranges from 350 -450 grams. In short, each carton consists of 84 cakes.









Opened Pu'er tea cake.





The above photo shown the original pack of Pu'er, which has been removed from carton boxes. Each carton comprises of 12 packs of Pu'er. In short, each carton consists of 84 pieces of Pu'er cake.




The Pu'er cake will be broken in pieces by using the tools displayed below. A container will be used to put all the tools which, usually come in a set comprising of of tea Shuffle, Digger, Needle, Tongs and Vase.




In short, "Cha Dao" (the Way of Tea) is a set of tools that helps out in tea brewing. Typical tools in a Cha Dao set are:







Tea Shuffle - shuffles tea leaves





Tea Digger - digs expended tea leaves from teapots





Tea Needle - prevents spout blockage







Tea Tongs - handles hot tea ware for your fingers





Vase - provides home for all tools









The above photo taken of Pu'er tea, tea cup, kettle and its accessories.




As such, no tea ceremony would be complete without all the necessary utensils and accessories.


The tea tray is an central part of any tea ceremony or tea serving activity. The tea tray contributes a very distinctive personality when preparing the tea. Each tray has its own place for any consideration when planning on preparing your favorite teas.




Trust this info is useful to you. Look forward to seeing you again.




James Oh

 To read other related articles, please click the link below:-


http://teaartblog.blogspot.com/2009/06/more-about-puer.html

MORE ABOUT PU'ER II

Dear loving readers,


You may click at the title of the post to follow my previous article on Pu'er so as to refresh your memory.


As promised, I shall discuss more about Pu'er on this post and trust it is of assistance to you.


There are several reasons why Pu'er tea cakes are selling well. It is due to health benefits, its distinctive favors and also of its appreciation of its investment value.


Its flavor and quality still can be maintained if it stored properly over a long period. This tea has becomes more popular in the US and Europe, besides the traditional markets in Tibet and Mongolia.


Its price has gone extremely high a couple of years ago. At present, its price is softening, except for those that are rarely find in the market.






CHARACTERISTICS


Pu'er tea has the most common characteristics with wine. Unlike other teas, which are ready (and best) to consume soon after production, the best pu'er is aged for years before it is used.


Pu'er tea is fermented. It may or may not be oxidized, depending on the type of pu'er.


Pu'er is sold in loose leaf or compressed form. It is compressed into many different shapes, from traditional round cakes to mushrooms, pyramids, coins and other shapes.


It is also known as black tea in China; what we know as black tea is called red tea in China.




TWO BASIC TYPES OF PU'ER


1. Sheng (also known raw or green) pu'er is not oxidized.. It is traditional type that is best to age for years before consumption.


Mao Cha is the young sheng pu'er, which requires proper storage and aging. This is relatively cheaper than naturally aged sheng pu'er, which can be consumed immediately or allowed to age.


Sheng Pu'er is made from wild Mao Cha. After drying, the un-fermented tea is lightly steamed and then pressed into one of the traditional moulds. The most common cake-shaped or ‘Ping’ in Mandarin. Its sizes normally have diameter range from 18 to 24 cm, are about 2 cm thick and weigh, ranges from 340 to 450 grams per piece.


It gradually transform from its natural bacterial flora that is from an initially un-fermented green tea to a fully fermented dark tea over time.


This process usually takes between eight to ten years. While Sheng Pu'er is still fresh and young, it has a pleasant earthy taste with has a tendency to become astringent and bitter. As it grows older, it develops a milder and more balanced bouquet.




2. Shou (ripe) pu'er is made to be enjoyed immediately. Invented by enterprising tea artisans in the 1970s due to huge growing demands for ready-to-drink pu'er. It is oxidized (thus, it is also known as “black” or “cooked” pu'er) to accelerate the aging process. Shou pu'er is generally not as complex as sheng pu'er, but it is much more affordable and can be drink within two or three years. This type is created to fill the vacuum caused by the demand which is far exceedingly over the supply for the Sheng Pu'er. You can also see have an opportunity to enjoy the appreciation in value of investment.




This brick is unusual,wrapped in bamboo .The tea has wonderful deep, extremely smooth and delicate taste.The chi affects the tongue,the upper mouth and the hands and fingers.The tea can be infused 8 to 10 times.


HEALTH BENEFITS


Some believe that this tea is good for people with hypertension and arteriosclerosis. It also helps to lose weight and facilitates digestion. Pu'er tea cake is of moderate taste, not as strong as the black tea.


It can decrease grease, help digestion, warm stomach, produce saliva and slake thirst to dispel the effects of alcohols in order to refresh minds, in addition to the functions of decreasing triglyceride, cholesterol and hyperuricaemia in the body.


Trust you enjoy this post.


Cheers and have a great day,


James Oh


To read other related article, please click at the link below:-


http://teaartblog.blogspot.com/2009/04/puer-tea.html

PU'ER BLEND WELL WITH BONGSAI

Dear valued visitors,


After a long talk on Pu'er tea, perhaps it is time for me to detour to see some green. You may just click on the title of this post. Sit back and enjoy.


You may wonder why I show you some of Bongsai trees, which I photographed from the Singapore Chinese Garden. It is because Bongsai trees blend well with art of tea drinking.


This will not only add color to the environment, but also achieve tranquility. Just imagine having tea, and facing this garden full of Bangsai trees. Lots of Bongsai tree lovers display them at their tea corner of their house. This may give you some idea for preparing your tea corner, if you desire to have one.


Look at the photos of greenery, you will feel really relaxed after taring long at your desktop.


I will take some photos in my forthcoming posts so as to give you a view of my little tea corner, with some of decorating items to enhance the atmosphere.


See you again,


James Oh

 To read other related article on Pu'er, please click at the link below:-

http://teaartblog.blogspot.com/2009/04/dear-our-valued-visitors-when-we-talk.html

HOW TO BREW GOOD PU'ER TEA

Dear Valued Readers,


Drinking Pu'er tea is more than an art. It has been part of the Chinese culture for more than a thousand years. Due to its long historical record, there are several versions of preparing good Pu'er teas amongst its passionate drinkers.


For those who have very hectic daily lives and intent to slow down. Then they may consider tea drinking their hobbies. Tea drinking may not only nurture individual patience, but also working towards balance and healthy life.


To brew a good Pu'er tea, you also need to pay attention in details. Everything counts - water, tea base, utensil.


WATER
It is one of the key deciding components in brewing good quality of the teas. Spring water is preferred because it tastes comparatively much better and convenient than other type of water.


Spring water may be safer than your drinking water. Bottled water or spring water is definitely the drink of choice especially if you live in a neighbor with lousy and unsafe tap or well water. Tap or well water could be contaminated with high levels of chemicals (lead, arsenic and benzene), micro bacteria (bacteria, viruses and parasites), and hazardous materials (glass chips and metal fragments). Imagine drinking all of those disgusting inhabitants every day. Yuck!


That's why in the ancient time, the people at that time very much preferred to collect the stream water at the mountain top because it is less contaminated. They also prefer to have tea at the place where they can find tranquility - well balance with natural beautiful scenery with birds song, sound of waterfall coupled with cozy breeze blew beyond words. You can only use your imagination to do the work.


Please take note the contaminated water will affect the taste of the tea. This is because the tea leaves find will not be dissolved well into it comparative to clean stream water. Stream water is also much softer comparative to other type of water especially those with highly contaminated.


It is advisable to heat up the water about 80-95 degree, when you begin to see the bubble rising from the bottom of the kettle. Now, you know why I recommended you to use glass kettle in the first place. Once you see lots of bubbles rising from the bottom of the kettle - well indicate that the water is over boiled. As a result, the water become comparatively harder.


When you pour the over boiled water to another tea pot with the Pu'er tea, you will realize that the tea leaves will not be able to dissolve well comparatively with the former. Naturally, it will affect not only the aroma, but its taste as well.


KETTLE HEATER
Because you are using the glass kettle, therefore you have to use the conventional mode instead of electrical heater, which is more convenient and easily available. One good side is that it will nurture your patience because it more tedious. After all this is the beauty of having such a hobby.


UTENSILS
There are a lot to deal with this topic. Therefore, I opt to discuss further in my forthcoming posts.


Thanks and trust you enjoy reading it.


See you again,


James Oh

 To read other related article on Pu'er, please click at the link below:-
http://teaartblog.blogspot.com/2009/04/dear-our-valued-visitors-when-we-talk.html