Natural Fermentation – Local Black Mushrooms (Hed Tup Tal)

In Thailand these mushrooms are locally known as Hed Tup Tal (aka เห็ดตับเต่า) and if there was to be a mushroom version of puerh tea this local delicacy would be hard to beat. Very much in line with ripe puerh tea, Hed Tup Tal possesses an intensely dark color that varies from brown to black and despite their strong appearances both have gentle and mild characteristics. The mushroom tastes mildly earthy with a deep mushroom flavor.

Reflecting on Teas with Cha Qi – A Personal Experience

Natural and organic farms, wild tea trees that grow naturally in a biologically diverse environment that is thriving with life provides the source for quality tea leaves that possess good Cha Qi.

Top 10 List of Articles

 

A selection of my top 10 list of articles from The Guide to Puerh Tea to invoke your thoughts and add to your appreciation of drinking tea.

1960s Chong Shi Cha (aka Worm Tea)

Old Chong Shi Cha is black with a tint of grey. High quality black pearls will display good physical form and uniformity with minimum debris. The aroma is rich and sweet giving of an alluring candy like licorice fragrance.

Natural Fermentation w/ 1970s Fuzhuan Brick – Part 2

i) The above photo shows the result of 2 months of fermentation at room temperature. The color of the tea brine has lightened considerably from the first day in mid Nov 2015. ii) To stabilize the batch the jar was refrigerated. The reduced state in the follow up photo shows that I have been actively testing the results for the past month.

2016 New Year’s Resolution – Good Health

 

It is that time of year whereby we strive to make improvements to ourselves, our lives and perhaps to even influence those around us. It is a highly commendable goal and with the right intentions that change can be for the betterment of ourselves and those close to us. My goal for the last 5 years has been to improve my own health, spread the word on healthier living as well as to gain more well rounded knowledge on health issues. It is a gradual and progressive course of action. However this should not sway you my dear readers into thinking that I am a health freak. I have my cravings for a good burger, pizza and sweet desserts like anybody else of which I periodically indulge. I simply do not believe in living to extremes and it is more about finding a healthy balance that accommodates diversity for making life enjoyable and fun.

Combining Age Liu An Tea and TCM – A Personal Experience

 

History records the use of age Liu An tea as a "medicine trigger" to enhance Traditional Chinese Medicine (TCM)

1970s Hung Thai Chang

 

Natural Fermentation w/ 1970s Fuzhuan Brick Part 1

 

A new batch of fermentation using tea brewed from the1970s Fuzhuan Brick (People’s Unification Tea)

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.

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.

Natural Fermentation – The Pickled Cucumber

For many people I know including myself at times “maintaining health” is one of the most overlooked aspects in everyday life. We live in a fast paced world, the demands are many and the distractions are endless. We are simply too busy that good health is habitually taken for granted and undervalued. It is only when under painful or extreme adversity caused by terrible illness that the true value of good health emerges. It is during those dark days that all the wealth in the world will appear insignificant by comparison to simply alleviating relief and regaining the freedom of our physical and mental normalcy. Good health allows us to better appreciate all the things around us including the tea we drink. Good health provides us with the capacity to live a fuller life adding color and joy to our journey through life. With more research pointing to the importance of maintaining a healthy gut flora (Ref 80% of our immune system is in our gastrointestinal (GI) tract), this is where I will begin with the humble pickled cucumber.

In my books what you see before you is a superfood awaiting transformation (... think Clark Kent and Superman). The above picture show freshly prepared cucumbers  (w/ dill and red peppers) immersed in a salt brine solution awaiting natural fermentation to take place. By selecting the most natural ingredients available, you create an environment for natural bacteria and beneficial microbes to thrive. Natural fermentation does not require heating or pasteurization and is kept free from artificial preservatives in order to maximize the benefits. In this case only salt, water and fresh cucumbers make up the essential ingredients.

Food Pairings - Banana Honey Toast w/ Yiwu Tea

 

i) Simply eye catching! The ebene vegetable activated carbon sourdough by Maison Jean Philippe. ii) Baked and ready to be served.

Maison Jean Philippe is arguably the best bread maker in Bangkok. The breads are of excellent quality and are known for having a hard crust whilst being soft and elastic on the inside. A chunky slice provides an excellent base for which to spread a thick layer of butter to be topped by bananas and followed by a generous drizzle of honey. Bake until the banana absorbs the butter and honey and takes on a custard consistency. The flavor of the cooked banana infused with butter and honey pairs very well with the signature toffee and caramel (ish) character of age Yiwu tea.

Tea for All Occasions - Tea for Life

 

1990s Menghai Green Label

For a long time I drank tea rather indiscriminately without understanding how to optimize the benefits of this wonderful drink to match the lifestyle and constitution of my body. After encountering my own health challenges and improving my lifestyle I became very interested in health and Traditional Chinese Medicine (TCM), often testing ideas by conducting experiments on myself. By being mindful of my body’s reaction throughout the day I have learnt to become more in tune with my body. The changes become very noticable during times when I am consuming food and drinking tea especially the after effects when the body is reacting to what has come in. As a tea enthusiast I enjoy drinking tea on a daily basis and I am always keen to observe how my body reacts to a certain tea under different conditions and environments. As someone who has a Yin constitution I find warming food more suitable towards maintaining my sense of well being.

The 1990s Menghai Green Label was stored under mild wet storage conditions. The tea is warming and grounding in nature.

The Journey Begins – My Story

Modern life has become a fast paced superhighway, where time is short and there is much ground to cover. The need for speed and the desire to stay on the road longer and longer makes for a dangerous journey that does not usually end well.

When I consider how much puerh tea has become integrated into my life now, it amazes me that this remarkable and yet challenging tea was invisible to me for so long. It was only through sickness that I would discover puerh tea which in a way I suppose is quite fitting as it is aka China’s medicinal tea.