Do you reboil water?

It's unfortunate that you're too poor to enjoy the good things in life.

I'm right because science proves me so.

inferior class must have a lot of unresolved issues, definitively not related to tea.

None at all, actually. Do try to calm down. Have a cup of Lipton, dear. That'll cheer you right up.

Now, it's "mine is bigger than yours" (bank account, of course). Another pathetic attempt to slander others to make you feel superior. Very convincing. LOL

Okay. Then, please, show me your scientific evidence. There would not be a debate if only you could produce a hint of scientific data instead of asserting anyone not agreeing with you has "never had a proper cup of tea anyway."

Sorry to dissapoint you, sweet darling. I don't drink Lipton's. And, foremost, I don't feel the need to depreciation my neighbour's cup to enjoy mine.

Hmm, creepy. Anyway...... it is easy enough to re-oxigenate pure water that has been boiled. Just agitate it by whatever means necssary. I tend to re-boil onece or twice per pot because I'm not into wasting water, not because I like swill....which is a whole other matter. I just pour the water from about a foot and a half above the brewing pot or cup. It's a bit splashy but it works for me. Or, get one of those battery powered frappe mixers...they really introduce O2 into the mix....

Pete

You're better off just leaving it go. This newsgroup is actually one of the few that isn't rife with flames and spam and crap. Obviously he is immature and his type are not what we are about or even want around here.

- Dominic

Dear All,

My name is Soh Yee Leong. Can't help seeing you all argueing who is right and who is wrong. and insulting each other. I am the 5th Generation of Chinese in My family Hierachy. Just would like to share a

Tea, is a beverage where our society drink in peace. We serve tea to elderly to show respect and sincerity. Tea drinking is all about an environment. A good cup of tea involve 5 elements: Good Tea Leaf, Good Pot & Cup, Good Water, Good Skills and Good Environment.

Good Tea Leaf, It is very personal as we all have different taste. (has anyone one of you tried a 70 year old tea, Tsong Ping Hao?)

Good Pot: Tea Pot can go up to 200 years old. The Specialty of a old pot is the soil that is being use to make the pot. And after thousands and thousand of brewing tea in it, the pot is seasoned. Cup can go back to Tsing Dynasty.

Good Water: The best water to use is From the top of the hill. But with our current lifestyle, A Filtered water would be ok. (Note: Reboiling is ok. What is water made from? Hidrogen and Oxygen)

Good Skills: Rather than argueing, spend more time to pick up those skills in brewing tea. Each different type of tea has its own Characteristic. The most important is How and the TIME needed to brew each round. Different round of Tea needs different time. It can be a split second thing.

Good Environment: The table for tea drinking is like the Table of Heaven. People sitting around to enjoy the gathering and a good cup of tea. Topics From East to West. Very Cool and Calm and most important Respect each other.

So, My dear Tea Drinkers. Drinking Tea is to make more friends, Not enemy. We are not here to say who is right and who is wrong. We are all born Special. Differences makes us special. We just need and give RESPECT.

I hope I can get to know more friends rather than making enemies here.

Happy Drinking Tea.

By the way, The character of the Chinese Word "CHA" -Tea. shows you that in a hut with grass on top. A table for two and drinking tea with a cross leg. How Relaxing...

Jason Soh Yee Leong Malaysia

Welcome Jason. What would you like us to call you? Soh or Jason?

This makes profound sense: It's about tea and the physical, psychological (and spiritual) environment in which we drink it.

I'm not familiar with it. Could you please tell us more?

Have you got any photos of your favorites from the Tsing Dynasty? I'd like to see them. There is a an aesthetic peacefulness in these old pots and cups. They are restful for the tea and the eye.

I recently took several different bottled waters and drank them by turns over the course of several days. Some had distinctly unpleasant effects on the teas. Others were better. Many were indistinguishable among the several.

With many Pu'erhs and most Feng Huang Dan Congs you can carry the tea through *many* steeps. This gives you flexibility because you can adjust the next steep based on the last. With five steep Oolongs, there is less room to play. Precision comes with practice, right?

Table of Heaven. I like that. Tea Talk.

Yes, we do.

I'm sure you will, Jason.

Same to you.

a cross leg. How

Your exegesis of the Chinese character very interesting.

íÕ߲»¾Ü

Hopefully this means "all comers welcome" in colloquial Chinese. It is the result of taking BIG5 characters and changing them to UNICODE. If not then pardon my French.

Jim

Jas> My name is Soh Yee Leong. Can't help seeing you all argueing who is

Or you could get an air pump from your local aquarium shop. Just don't buy a used air stone.

heh.

Hi Michael, Kinda like how you reply or respond to my post. Malaysia has a very nice climate for tea keeping. Which is why the friends that I know are Drinking and investing into tea. Reason is that due to the Climate in Malaysia a warm and humid in the sense just nice for the tea to change in a more rapid pace. Unlike in US, we all have only one season, which is something like summer to Autumn. If you got the chance, would love to show you around my country.

Tsong Ping Hao is what they consider as Hao Zhi Ji (Hao's Level) of TEA. Those tea with this level are around 70 to 80 years old. which cost up to USD10,000 a piece. I would say there are only less than 50 around the world. Lucky me, I have tried it once. Can't explain the teast... but it is smooth and you can't taste the KICK like young tea. Old tea will give you strong aroma of a CHINESE MEDICINE smell or a Zhang Xiang (smell of a kind of wood)

I do have photos of those tea pot as the tea house have made them into a Calender and sell them. Let me see if i can scan them and post it up.

Please do check the map as of where Malaysia is.

My collection of teas are all in Biscuit form. And every kind of tea has got minimum of 3 biscuit and up. this tea are meant for me to sell in future. when i am old and need money.

Call me Soh as i realise one of you all is also Jason. Hope i can learn from you all as well. As I want to know more what is the drinking TEA situation like in the West.

As for the water, I am not sure of what kind of water or source of water. But i do know there are Hard water as well right. or something like that. Try to use Reverse Osmosis water. The most neutral. Mineral water varies. But because we are living in different part of this world. I don't know your surroundings. My father and some of his friends is currently in China surveying the tea.

Chat with you all later.

Happy Drinking,

Soh

Thanks, Soh. I will put Malaysia on my future list of countries to visit. I'd like to see it.

What kind of tea is Tsong Ping Hao/Hao Zhi Ji? Are these Pu'erh teas? Oolongs?

I'd be *very* interested to see them. I love the skin of old pots, especially those little pots with the simplest traditional forms.

Again, you are talking about Pu'erh, right? A "biscuit" is a "bing/beeng," I'm sure. No fangs or tuos in your collection?

Soh it is.

Tea drinking in the West is so varied as to be beyond simple description. We range from the teabag-dunked-in-cup crowd to the if-the-cake-isn't-at-least-forty-years-old-I-won't-touch-it crowd. In between we have those who drink Darjeeling, Assam, African, etc. teas in big pots, not to mention the lovers of Japanese greens prepared in a metal or side handled teapot. There are those who swear by Taiwan Oolongs and those who swear by Fujian Anxi, WuYi or Huang Feng Dan Cong. We happily beg, borrow, and steal. And, for better or worse, we're all here on rfdt.

Can you tell us more about your father's survey? Is he searching for teas to bring back to Malaysia to drink?

Later.

Michael

Could you post the Chinese characters for these two phrases, please?

That's camphor.

/Lew

Lewis snipped-for-privacy@panix1.panix.com2/23/06 11: snipped-for-privacy@panix.com

and speaking of camphor, I have three batches of a 1988 green Pu'erh, two in samples and one in cake. I got the first sample batch in early 2004, and stored it in a small cardboard cylinder. It was always good and never great. Today, on a lark to compare it with my cake, I brewed it up. Wow! Camphor, mint, mushroom, plum -- it's a veritable symphony. I love it. I'm in heaven, even here on earth, even here at my desk. But then, I'm listening to Dave Brubeck, so what could be wrong?

So what does this say? Break up my cake and store it in bits, I think. (Tea from the cake did not have the complex strength, but when I first got the sample, *it* did not have this complex stength either.) Pu'erh: The unending mystery.

Michael

dear all,

What I have been talking about are all green Puerr Tea. Because this are the only tea that will increase in price as the tea aged and also Puerr can be kept for a long long time.

The next one is called as 印级-Yin Ji and this range of tea is between 40 years old. and just like Hao Ji tea, they are also making new tea with the formulation of tea.

Michael, 40 year old Green Puerr in US is costing at how much. because even in Malaysia is starting to get rare and can fetch up to USD1000 per piece. only a few pieces in my collection are in that catergory. and the worst thing is that you can't easily buy it as they people refuse to sell out.

My father will only be back next week and would love to share with you all on the results found.

Different number or type of tea has different formulation. Some are called 单一茶青- Dan Yi Cha Ching. this type of tea will give you a very stable fragrance and flavour. from the 1st brew till the last is almost similar. whereas, 屏培茶-Ping Pei Cha is a mixture of different tea to get the powerful scent and flavour. Different Tea factory has its own character for their own formulation.

Also there are tea from different Mountain and due to the Soil and water are diffrent, the taste will also Varies. Harvesting at Different Season will also be different. Spring time will be sweeter and has the frangrance of flower. The Tea Leaves are smaller as they use the Shoot or the newly bloomed Leaves. but other season will be slightly bitter and the flavour is much stronger.

My house has got at least a hundred type of Tea Leaves. I can spend days just learn the differences of Tea. As for FANG CHA (方茶)- Brick Tea or TUO CHA (沱茶)-Spin Tea is not really in my collection as they age at a slower speed.

By the way, I have uploaded one photo of the calender I have been talking about. hope you all like it. If you all think you all want a copy of it, I can help to buy it and post it to you all. Cost is USD20 each with Postage Included by air. I think I can get the most 3 copies.

Catch up later.

Happy Drinking SOH

Soh, do the numbers in the paragraphs above refer to some pictures I should be able to view? Where did you upload the calendar picture?

Thanks.

Michael

Hi Soh,

Thanks for including the Chinese characters with your PinYin. I hope you continue to do this in the future for any tea terms you use the first time.

Jim

Jas> dear all,

The 5-digit system (where a number is preceded by "&#" and followed by ";") is the standard way a non-ASCII[1] Unicode character (like Chinese characters) is represented in HTML. By the way, it needn't be

/Lew

Lewis Perinpc7slq8enxz.fsf_- snipped-for-privacy@panix1.panix.com2/24/06 11: snipped-for-privacy@panix.com

Thanks, Lew. I'm on my only computer without Chinese fonts installed, and I thought this was a version of the year+factory+quality code for Pu'erh;

I agree. Some of the worst tea I've ever had was made with water filtered in a Brita pitcher. I could never get a strong enough, dark enough cup, especially if the filter was still relatively new.