I don't think I'd buy any of the teas in bulk there, because they just don't sell enough to keep them fresh. But I do occasionally buy tea in boxes there when I am in town, and they are one of the few places that seem to carry panyong congou.
Go to Ten Ren. They have a wide selection of Formosa oolongs, and a couple blacks and greens. They have some very inexpensive tea, and some extremely expensive tea, and it's interesting just to smell the different grades of tea in the same style and see how a $10/lb kuanyin smells different than their $150/lb kuanyin. They also do store tea in metal containers without phenomenally tight seals, but they do enough volume that I don't think it's a problem.
Right, stay away from Ten Ren. If you're willing to spend serious money, you might as well get high quality for it, and Tea Gallery, at
131 Allen St. above Delancey, in what you might consider the new Chinatown, in my experience never sells mediocre tea. You can taste before buying there, but their hours aren't completely predictable, so call ahead at 212-777-6148. (Disclaimer: I'm only a customer, but I like them a lot.)
snipped-for-privacy@panix.com (Scott Dorsey) wrote in news:d7212g$mnh$ snipped-for-privacy@panix2.panix.com:
Thanks. BTW, are metal containers really the best way to store tea? I notice that some loose teas come in bags w. metallic looking coating on the inside.
Lewis snipped-for-privacy@panix1.panix.com5/25/05 10: snipped-for-privacy@panix.com
I concur enthusiastically with Lew's assessment. In fact, I visited yesterday afternoon and sampled their new Long Jing and Bi Lo Chun. The leaves are perhaps not as perfect as last year -- this seems universal across the board -- but the tastes are exquisite. Most highly recommended, especially compared to Ten Ren. In addition, unlike the Ten Ren people, Michael and Winnie of The Tea Gallery speak fluent English, and they can speak first hand about the teas they sell. Selection is limited, but when you experience the quality, it won't matter. Their selection of YiXing pots is extensive, and you can sit and drink tea from any one of them before you buy it, a service you won't find just anywhere.
The theory here is that any non-reactive material that keeps air out is good. Metal lining is therefore better than plastic, which is far more permeable. I try to use ceramic, but mostly because I find it more aesthetically pleasing, and it serves admirably.
I understood your abbreviation for PC from the earlier post. Does the literal Panyong Congou appear on the packaging? I understand Congou to be an old trading term for Black Tea so what is Panyong. You indicated it is common but that term doesn't ring a bell on what I see in my Chinatown. All I see is Rose Congou and nothing else.
Panyong congou is some sort of Fujian black tea. It has really become my favorite tea for daily drinking, with a very wonderful taste that I can only describe as soft.
I once saw it at the Da Hua Market in DC's Chinatown, in a red box from the Fujian national export folks. I saw the same packaging a couple of times in Kam Fong. But for the most part it does not seem to be exported to these shores much prepackaged. Upton's has it in bulk, along with a panyong "golden needle" that is similar but different.
"Dancong", "danchung" . . . might this be a dark, amber oolong (40-60% oxidization) from Phoenix Mountain of Guangdong Province crafted from Dan Chong bushes? Dan Chong bushes are a selection from the species (Camellia sinensis) known for their metabolism-boosting, detoxifying qualities. Generally speaking, tea crafted from the Dan Chong bushes have a double flavor - usually one very brief intense foretaste followed by a usually floral or fruity tone.
To get back to the Monkey Picked thread, those of you who enjoy a good Tie Guan Yin style tea may be interested in ordering some Cui Yu Green Jade from sevencups.com. They're my local fine Chinese teahouse but they also do retail by internet as well as being a direct, fair-trade tea brokerage.
If any of you stumble across a really outstanding Tie Guan Yin style tea or a remarkable baozhong (Taiwanese high mountain tea) please let me know. I'd love to sample some.
Keeping out light IS a must! A proper tea container should be opaque.
Mike
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Mike Petro
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"In this work, when it shall be found that much is omitted, let it not be forgotten that much likewise is performed." Samuel Johnson, 1775, upon finishing his dictionary.
Hey Mike (and others) ah...I can't find or afford a clay container right now. If I had access to stoneware clay and a wheel and tools and someone to fire the stuff for me I could make me some...but I don't. What do you all think about keeping one's puer in a grocery bag? It's opaque, breathes (I presume) and if I keep it in a room with no odors should be fine. Any comments? And should one store green puer in a different container than cooked...I would assume that's a yes but wanted to ask.
Make sure the bag is marked or identified as landfill safe. Most are chemicals and pulp which leach overtime. Out on TaoBao you see the available cloth 'sacks' in different sizes. They're not identified as such but I think they're simply cheesecloth. You also see the bamboo baskets which I've seen elsewhere. I can go into Chinatown and buy cheap clay serving dishes which would do the trick. Years ago I stocked up on Darjeeling which came in ornate clay bowls and they store the 100g tuocha. I think it is a function of finding something that will work versus something official.
Jim
Mel> Hey Mike (and others) ah...I can't find or afford a clay container right
Good point.. I can probably find something diffeent then. There are also big kim chee jars at my local Korean store but they are expensive too. I think the are glazed as well which means they wouldn't breath. I'll look into a few of those ideas, thanks.
Dejavu, this topic just came up in another group. I would avoid generic brown paper bags because of the chemicals used in their manufacture, however a cloth grocery bag, or even pillowcase, would work just fine. While I do have a very cool Yixing canister
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holds 8-10 bingcha, I only got it because it was cool not because it is necesary. The only real requirements for storing puer in containers are that the container breaths, does not leach anything or impart an odor, and blocks out light. I use a variety of products including clay, wood, bamboo, natural paper, cloth, pillowcases, etc. I have also used a variety of natural fiber caligraphy papers as well, at the recommendation of Dogma, Seb, and Samarkand, and they work very well, as does natural bamboo fiber paper. I use a foot locker style trunks to keep the bulk of the cakes I am aging, each one individually wrapped of course.
As for storing black and green in different containers I am told by the vendors at the Tea Markets in Kunming that they store it all together. Linda from Teahub even claims that storing them together can help a young green mature. Now I do wrap them in claigraphy paper so they do not mix but I store everything in the same foot lockers. My current drinking stash is held in one of 3 places, whole but started bings in a large bamboo basket, smaller more valuable portions in a solid wood bread box, and misc samples in a simple wooden drawer in my office.
Mike
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Mel> Hey Mike (and others) ah...I can't find or afford a clay container right
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