A Comparative Pictorial of Menghai Tea Factory (2003, 2011) – Part 2

 L: 2003 Purple Dayi Menghai Tea Factory R: 2011 Menghai Tea Factory 7542

A Comparative Pictorial of Menghai Tea Factory (2003, 2011) – Part 1

 L: 2003 Purple Dayi Menghai Tea Factory R: 2011 Menghai Tea Factory 7542

 

Comparative Exploration of the Old & Modern Style of Puerh Gushu - Early Stage of Ageing

 

Gushu raw material is the most highly prized and sought after for puerh tea. The raw material is harvested from big trees that can be well over a hundred and even a thousand years old. Old gushu represents a natural origin of tea leaves that is rich in nutrients, possessing a depth of character and layered in complexity making the characteristics of old gushu very unique and compelling. The transition from the old to modern style of puerh gushu is representative of the changes within the industry shaped by time, the limitation of natural resources against growing demand, changing traits to entice growth into new markets, new technology and the pursuit for quick profits.

Natural Fermentation – Amla in a Tea Brine Solution Part 2

 

Cured meat with pickled Amla and some crackers.

I am happy and relieved to report that the outcome of the pickled Amla did not go down the drain. The process of natural fermentation progressed very smoothly without any UFOs (unidentified floating objects) appearing and igniting my imagination for the worst. The jarringly sour, bitter and astringent character present in the fresh fruit has been totally transformed. These little pickled fruits remind me a lot of traditional salted olives and this is how I have been eating them.

A Comparative Pictorial of Multi-Year EOT Bulang (2009-2012) - Part 2/2

Measuring out 2g of tea in preparation for a comparative tasting. From left to right EOT Bulangs 2012, 2011, 2010 and 2009. The teas are arranged from the youngest to the oldest so that the tastings can best capture the journey of age.

A Comparative Pictorial of Multi-Year EOT Bulang (2009-2012) - Part 1/2

The range of EOT Bulangs from 2009 to 2012. From left to right is a progression of the oldest to the youngest teacake.

Taking the opportunity to reconnect with a few Essence of Tea (EOT) teacakes in my collection, the popular range of EOT Bulang from 2009 to 2012 needs little introduction for the seasoned tea drinker. The annual pressing of EOT Bulang is perhaps the most discussed and reviewed tea on the Internet to come out from this premium vendor. A lot have been written about the EOT Bulang from multi years and for those looking to dig deeper I will leave you in the good hands of Google.

Natural Fermentation – Amla in a Tea Brine Solution Part I

Embarking on a new adventure can bring new thrills and excitement. This is how I feel about this particular fermentation project. It is the first time that I will be attempting to use freshly brewed tea to naturally ferment food and perhaps create a healthy probiotic tonic as a bonus. Unlike kombucha I will be attempting to ferment freshly brewed tea with only salt combined with a vegetable or fruit. If you have done something similar I would dearly love to hear from you. It is not only to share in the experience but to have the comfort of knowing that there are others perfectly sane, normal and intuitive people who commonly carry out this activity :)

Amla packs a strong punch in taste. The fruit is jarringly sour, bitter and astringent to the point of bringing puckered faces to the newly initiated.

Chinese Dim Sum w/ 2011 Jingmai Maocha

In my opinion Chefman is one of the top dim sum restaurants in Bangkok. They use quality ingredients, provide great service (although this can sometimes be inconsistent) and are most accommodating towards customers who wish to bring their own stash of dry leaves for enjoyment.

Chinese dim sum (or yum cha in Cantonese) consists of small dishes of mainly bite size steamed dumplings and buns, bake pastries and deep fried snacks made with an assortment of savory meats, seafood and sweet fillings. It is a delightful and creative presentation of food that focuses the enjoyment on both the taste and texture of food. A traditional dim sum meal cannot be complete without a steaming pot of Chinese tea. It is a classic match.