Pu Ti From Teaspring

I am fond of all the Dan Congs from Teaspring and, yes, indeed, you've got a really special TiGuan Yin there in the Pu Ti Cha. The Dong Ting Bi Luo Chun is exceptionally bright and refreshing and I really like their Sichuan Gong Fu, rich, deep and dark. Nai Xiang Oolong is a delicate milky flavoured oolong that seems to be a very fine quality - I prefer it to Red Blossom's. Huang Guan Yin is complex and toasty. Just bought some and I really enjoy the sweet and fragrant Bai Ji Guan. Dogma turned me on tot he tea and I'm very grateful. It's worth the price. Teaspring also carries a Bi Luo Chun Hong Cha (red/black). Yes, that's right. This one is black, not green and it's really a nice tea for a formal gong fu or a chilly evening. It's always a good idea to sample and since Teaspring gets their mail out pretty swiftly, I'm sure you won't have too much time to wait for your next box of little treasures. Shen

Shen refers to TeaSpring's Dong Ting Bi Luo Chun, and it should be restocked with the 2008 version within three or four days. Daniel Ong of TeaSpring tells me this year's is top-flight. I am also very partial to Yang Yan Gou Qing. There are many excellent green teas, but those two are my current favorites. When I don't have them, I get twitchy. Regards to all.

Shen, I for the most part agree wholeheartedly with your general assessment. Would you kindly describe in some detail what you mean by "formal gong fu." Take all the space you need. Write on the back, if necessary.

Cordially, Michael

Michael, I merely meant (and admittedly, I was vague) that it's one of those special teas for which I take time and share on auspicious occasions with dear friends. Sichuan Gong Fu is another that deserves this consideration. There are a few. It is a tea in which I invest thought and savor; serve either for myself or communally gong-fu style, letting my friends appreciate the care and respect I show this tea. When I do gong-fu with those few special teas, there are few words and quiet, nearly meditative gratitude for the beauty of the pot and cups, the tray, my tea cloth; for the tea and its history moment by moment of infusion, as it unfurls, blossoms, dies; for the vendor who chose exquisitely and the farmer who tended and gathered tenderly and for the tree that gifted me. "Formal" is probably an inappropriate word. "Slow" may be a better word. For me it is an act of giving homage to the ceremony itself. I feel this way about many teas and many experiences. I am very lucky. Shen

Alton,

There are 2 types of Pu Ti Tea. 1 is the real thing, a herbal tea also known as Linden Tea, the other is just a name given 4 ausipicious meaning, named after the event of sanctification of GuanYin in AnXi. The 1 you had was the latter, which is basically Da Hong Pao from WuYi renamed. There are plenty of sources out there 4 Da Hong Pao, but since the 1 offered by Teaspring is from 2006, you might want 2 search around 4 an older Da Hong Pao - fired @ medium strength, the tea has a drying effect on the throat & the flavor of heat when new, after 2 years of storage & mellowing down, it should taste much better.

Kevo

Hi Shen,

Just feeling mischievious...Prithee tell us what is the history behind a Black BiLuoChun when Bi means Emerald Meaning Green? Please enlighten us on this misnomer, or is the vendor pulling a fast one on us just because BiLuoChun is supposedly a famous Chinese Green?

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Kevo

Vendors have been doing this for years. Yunnan Sourcing has sold a Yunnan red tea with that name shaped like BLC but way too big to be from the same cultivar.

/Lew

To be honest, I didn't care when this tea was harvested. It's still very, very good. I also really enjoy Gordon's Da Hong Pao when it's available (Dragon Tea House). Also, what is the flavour of heat??? I had a very nice experience tasting Hangar One vodkas and brandy yesterday. Indeed, there was a great deal of heat, but a separate experience of the flavour. Shen

Shen,

Ask Roy Fong on the flavor of heat in newly roasted Da Hong Pao, the master should be able 2 demonstrate 2 you better than I can put in2 words. Vodka & brandy, arent they fire in the tummy sort of heat? That would be different then, if not, you shall have 2 tell me more about this heat of vodka & brandy. I dont drink vodka or brandy, so I wont know...

I asked about Black BiLuoChun becoz you mentioned that in your 'GongFu' style you *quote* "When I do gong-fu with those few special teas, there are few words and quiet, nearly meditative gratitude for the beauty of the pot and cups, the tray, my tea cloth; for the tea and its history moment by moment of infusion, as it unfurls, blossoms, dies; for the vendor who chose exquisitely and the farmer who tended and gathered tenderly and for the tree that gifted me. " *unquote* So if you are not sure of its history, what do you meditate upon? If you are not sure of its processing, how do you brew it - as with green tea, or as with black tea? If like green BiLuoChun the black tea has 2 many furry shoots, will brewing it like a black tea makes it stewy? Slow motion brewing - is it good 4 the tea? It might make the brew taste sweet with a lingering aftertaste, but wherez the briskness desired in good black tea? Esthetic appreciation of the cups, pots, & setting, do these make up GongFu style?

There is no need 2 reply, Im just rambling & wondering aloud...

Kevo

I've been meditating for 45 years. That discussion is too lengthy for this post. I generally know the history of the teas I buy and cherish because I do not have money to throw away. I have spent nearly 45 years trying to simplify my life. I was sharing what gong-fu means to me. Of course, by now, I know how to do gong-fu. You are most likely looking too carefully into words. Let it go. I have. Shen "Slow" is the way my spirit moves with gong-fu.