Testing a New Yixing

I've been testing a new tea pot for a couple of months now. Paring tea to tea pot is nothing more than a personal preference, a very subjective view indeed. Sometimes you like the up front notes of floral and high tones in a light Oolong, but sometimes you prefer the long lasting soft lingering aftertaste. Using a different yixing can bring out either the first or latter result.

It really depends on the mood and the weather. This is one of the newest pot I have ever owned, new in a sense that the time it took to my door steps from out of the kiln was less than 2 weeks. (as I was told by the vendor) A mere $45 dollar "test" pot if you will, my first internet vendor purchase of a yixing.... am I worried? of course!

When I first got this, I immediately reported back to the base (teachat). Under tremendous pressure from the chat room.... I then post the first set of images within 15 mins. I thought I was over the peer pressure thang back in high school.


The new pot has a sticky feel to it, a humid and moist skin quality overall. Also a very new clay/fire odor from the inside. After brush cleaned under the tap inside out, it was put into boil for 2 hrs. then cooled, rinsed and rubbed. Another 1 hr of boiling with spend tea, then another couple of hrs final boiling in water. Traditional Hong Kong vendor will put a block of raw cane sugar in the final boiling to "season" the pot. I only tried it once and it resulted a nice shine coating but this method is not my pot of tea.

The most noticeable character on this pot is the clay quality, for this price range I did not hope for anything choicest. Acquiring pots rule of thumbs to me are: 1. Craftsmanship, 2. Artistic details/concept, 3. Clay quality, and 4. Collector's value. I dont expect to get a master craftsmanship or collector value out of this one, but I do expect a good level of clay quality since this is one of the main selling points from the vendor's site.

Without disappointment, this clay delivered. I am torn between it being a Cooked Puerh or a High Fire Anxi, the clay takes away the "pondy" aroma from a cooked and softens the fire/charcoal taste from a high fired. I also tried it with a very nice Nannou raw aged for a few years, but it took away the delicate floral fragrance and made it more subdued, but calming.


One thing I learned out of this experience was, the more you age this pot, the more shine and oily it becomes, more over, the weight of the pot also gets lighter? Just like a good cigar, in this case a Maduro wrapper. You can see the similar texture and the shine from the both surface.

The more you age a cigar, the lighter it becomes, and the taste is smoother and married. Just like a glass of wine, a good aged tea and a good old yixing....

Onggi

It's was quite a busy weekend, my brother-in-law's wedding and Mother's day on Sunday. Since my in-laws are Korean, the wedding was conducted in Korean and 97% of the guests were Korean. So what can I learn from a Korean wedding? Of course, the nature subjects of my choice were korean art, pottery and tea. A close friend of my wife is moving back to Seoul by the end of June, whose husband's family has a vacation house in Jeju island (The island of green tea). I'd think he might know one or two things about korean tea and pottery, since his families fly there every weekends. "I am learning about Onggi." I said. "Onggi? what kind of onggi? for what?" He replied. "Kimchi Onggi, those big ones...." I continued. "Onggi means small jar with cover, not those big ones." The conversation kind of ended there... to my surprise, most of younger generations tend to lean towards Japanese or Western culture, rather than digging up deep to their own. The words, Edo style tea bowl, JakSul Cha or Onggi don't have any meaning to them comparing to the older generation... or perhaps I am just too boring to talk about pottery in a wedding?


From my trip to the deep mountain and old temples in southern Korea, there is one necessity which old Korean culture can't do without. Fermented food is a huge part of this ancient culture, without it this nation wouldn't have been able to sustain it's cold long winter season. Onggi is like a fridge or food market of the old times, learning the art of this essential piece of daily utensil could open a direct path to its culture. Kimchi, bean paste (Doenjang), pickled veggie or seafood, sauces and even tea are fermented in these kind of covered jar outdoors. The normal size is around 3-5 feet in height, and made with clay more or less like Yixing zisha. A plastic type of clay which is usually built or molded rather than thrown.


Through some research and links, I found an young Artist who practices this traditional art in the US. Adam Field was kind enough to open his door to my persistent, questions-filled, curious heart. Over a couple of emails and phone conversations, I had found another sincere artist through the faith of tea. "Have you tried aging water through your Onggis?" I asked, "They might change the taste and lighten the water for making tea..." I continue: " Perhaps if you age tea in it, it will promote healthy aging also." We were both fascinated with each other's knowledge, and there are something beautiful and fruitful to be shared among us. Mr. Field took 10 months last year to learn the art of Onggi in southern Korea, and brought back the seeds of this lost tradition to the states for further development. This honest and respectful journey had planted a very positive seed in my mind for his dedication, which I truly can appreciate. That is exactly what I did for my passion for tea, if you don't travel and paid respect to the tradition, how could one truly experience the meaning of the Art?


Mr. Field will be conducting an Onggi tour to Korea this coming fall, following a trip to yixing. I would love to join this historical adventure if my schedule allows.

1980 Hung Shui Oolong from Dong DingLeaves:

Leaves:
1. From which vendor, farmer, source: Teamaster
2. Date of Harvest: 1980
3. Elevation: High. Guessing 1200-1500+
4. Soil based: Soil/Rock
5. Which area: Dong Ding
6. Varietal. Hung Shui
7. Fired level: Traditional
8. Bush age: young
9. Grade: 1st
10. breathing tea before brewing: 3 days

Brewing vessel, water:
1. Water source: Poland Spring
2. Aged or fresh: 5 days
3. How you boil your water: Charcoal
4. Temp. for the first 5 steeping: Rolling boil, rinse, 1-5th brew.
5. What kind of brewing vessel: New Huang Long Mt. Purple zisha 1175 fired. 180ml
6. What kind of cup to drink from: Tall, 1900's Japanese China

Brewing Parameter:
Amount: 4g
Rinse time: Flash
Set time: 30 sec
infusing time: 15 sec/15s/20s then add 30 sec
Height of water pouring: stomach level
Hitting spots: side, till rolling leaves.

Result of the brew:
Color: clear, pale yellowish amber
Aroma: Maltose candy, Ocean, floral, minerals
Texture: full, clean fresh spring water
Mouth feel: sweet, roasted seaweed, floral, grain and fragrance malt. Not veggie and grassy at all.
Effects of the brew: lingering long sweetness, clean and refine smoothness, ocean breeze and High Mountain mist.
How many brews: 10+

Weather:
Drinking time of the day: early Sunday Afternoon
High/low humidity: 75s% hum, low 60s temp
Rainy or sunny? Cloudy. mild and cool and light rain

End notes:
This is so far the best among the 5 packs. A high quality, high mountain oolong. Clean, refreshing and comforting. I am enjoying this enormously, taking my time and thinking of the high mountain tea fields in Dong Ding. The dry moss smell rising from the rock next to a clean creek. Every characters I long for on a good quality high mountain tea, and the Maltose Candy! That hits my childhood memory. Thanks again Stéphane for such amazing samples.


As you can see there is a small sample next to the teamaster pack, which is from Brian Kirbis. It's breathing in my small onggi jar at the moment, and I can't wait for this Sunday to open it up.

1990 Spring Hung Shui Oolong from San Hsia

Leaves:
1. From which vendor, farmer, source: Teamaster
2. Date of Harvest: Spring 1990
3. Elevation: Low 300-500m
4. Soil based: Rocky
5. Which area: San Hsia
6. Varietal. Luanze
7. Fired level: Medium/light
8. Bush age: young
9. Grade: 1st
10. breathing tea before brewing: 7 days

Brewing vessel, water:
1. Water source: Poland Spring
2. Aged or fresh: -
3. How you boil your water: Electric Water Boiler
4. Temp. for the first 3 steeping: Rolling boil, rinse, 1-3rd brew.
5. What kind of brewing vessel: Modern Zhuni/high fired. 180ml
6. What kind of cup to drink from: Eggshell

Brewing Parameter:
Amount: 4g
Rinse time: Flash
Set time: 30 sec
infusing time: 15 sec/40s/40s then add 30 sec
Height of water pouring: chest level
Hitting spots: side, till rolling leaves.

Result of the brew:
Color: clear, pale yellowish amber
Aroma: floral, metallic, raisins
Texture: soft, powdery
Mouth feel: sweet, dry fruits, dry pears, vintage pureh
Effects of the brew: lingering sweetness, calming. Best brew 2rd.
How many brews: 5th

Weather:
Drinking time of the day: late afternoon
High/low humidity: 40s% hum, low 60s temp
Rainy or sunny? Cloudy. mild and cool

End notes:
I like the powdery texture and the raisins and dry fruitiness of the brews. Very candy like with refine aging after taste. Leaves are small with metallic sheen, not high fire at all. Looks delicate, but powerful comparing to the size. Could be a first pick, high elevation spring 19 years ago? Just guessing. Enjoyable delights.

Winter Shan Lin Shi, luanze Oolong

2008 Late Winter Shan Lin Shi luanze Oolong

Leaves:
1. From which vendor, farmer, source: Teamaster
2. Date of Harvest: Winter 2008
3. Elevation: 1650m
4. Soil based: Soil
5. Which area: Shan Li Shi
6. Varietal. qingxin
7. Fired level: Light
8. Bush age: young
9. Grade: -
10. breathing tea before brewing: 7 days

Brewing vessel, water:
1. Water source: Poland Spring
2. Aged or fresh: -
3. How you boil your water: Electric Water Boiler
4. Temp. for the first 3 steeping: Rolling boil, rinse, 1-3rd brew.
5. What kind of brewing vessel: 60cc Gaiwan
6. What kind of cup to drink from: Eggshell

Brewing Parameter:
Amount: 4g
Rinse time: Flash
Set time: 15 sec
infusing time: 5 sec/15s/30s then add 30 sec
Height of water pouring: chest level
Hitting spots: side, till rolling leaves.

Result of the brew:
Color: clear, pale yellowish lime and bright
Aroma: sweet, floral, veggie, clean high mountain air
Texture: clean and light
Mouth feel: Refreshing, minty, light seaweed, fruity
Effects of the brew: long sweetness mid tone, calm and comfortable. Best brew 3rd.
How many brews: 5th

Weather:
Drinking time of the day: Mid afternoon
High/low humidity: 48% hum, 60s temp
Rainy or sunny? Sunny. mild and cool

End notes:
A very gentle calming high mountain Taiwanese oolong, Small oily rolled leaves, delicate 1 bud/2 leaves with small yellow stems. No harsh veggie, overwhelming tannis. Very mild qi. Don't think I can age this? I think I am more a custom to stronger brews.... Finishing with a Davidoff Perfecto. A mild fruity smoke companying the sweetness aftertaste of a young oolong.

Early 1970s loose puerh

Recently I received a package from Taiwan. A tea aficionado I meet over the internet and eventually become tea friend.
He was so kind to sent me 5 rare tea samples which included:

- 2008 Late Winter Shan Lin Shi luanze Oolong
- 2008 Late Winter Hung Shui Oolong from Dong Ding
- 1990 Spring Hung Shui Oolong from San Hsia
-1980 Hung Shui Oolong from Dong Ding.

I will be writing some feed backs in the coming posts.
- Early 1970s loose puerh


Leaves:
1. From which vendor, farmer, source: Teamaster
2. Date of Harvest: around 1970
3. Elevation: -
4. Soil based: -
5. Which area: Fong Sha
6. Varietal. broad-leaf arbor
7. Fired level: -
8. Bush age: young
9. Grade: 4-6
10. breathing tea before brewing: 7 days

Brewing vessel, water:
1. Water source: Poland Spring
2. Aged or fresh: -
3. How you boil your water: Electric Water Boiler
4. Temp. for the first 5 steeping: fish eyes, rinse, 1-5th brew.
5. What kind of brewing vessel: 60cc Gaiwan
6. What kind of cup to drink from: Eggshell

Brewing Parameter:
Amount: 3g
Rinse time: Flash
Set time: 30 sec
infusing time: 10 sec/20s/30s then add 30 sec
Height of water pouring: chest level
Hitting spots: side, till rolling leaves.

Result of the brew:
Color: clear corn red dark
Aroma: Delicate, floral, brown sugar, woody, Hong Kong storage.
Texture: clean and light
Mouth feel: Refreshing, sweet, camphor and dry mushroom
Effects of the brew: Understated, mellow, not rough, calm delicate qi. Best brew after 8th.
How many brews: 15th

Weather:
Drinking time of the day: Late afternoon
High/low humidity: 50s% hum, 50s temp
Rainy or sunny? Sunny. mild with clouds

End notes:
A very gentle hong kong style loose aged, broad long wiry new bush, healthy with stems. The tea has been mellow out, peak time to drink, then to hold? The overall character of the storage tasted really like Sun Sing tea from Hong Kong. A comfortable nostalgic loose pu.

I then ended it with a 12 yrs aged Epicure No. 2 to complete the experience.... more to come.

shuiping 水平 or sheepish 水皮

Many Years of working as an Art Director, I tend to learn what is acceptable and what is not in artistic value... It's a matter of class and taste. How do you achieve the artistic value? I guess a quick answer is to work with more talented artists and understand and accept their individuality and visions. Through working with Martha Stewart Living 10 years ago, I have acquired a tremendous amount of respect with Photographers, Craftsmen, Designers, Stylist and Editors, most of them are true artists in their own languages....

Many people ask me about collecting art works, and often my replies are I am not a collector, but just trying to learn more about the beauty of my surroundings. The more you study and listen, the more you could enrich ones self.

So, where is this awareness have to do with this post? I had another lesson this afternoon. If people who follow Teachat might be aware, that Shuiping Yixing pots are the latest objects of my desire. Learning so much through a Yixing native, I'm inspired to do more studying of my own collection.


Here are my Shuiping pots from the 1960s onwards. Many are the "please drink" series, fake or what not included. So, what is the definition of Shui-Water, Ping-balance? In the old days, this was the so to speak graduational piece from a student to become a craftsman. All should have a comfortable form, easy on the eyes and warm in the palm. The 3 points from the tip of the spout should be aligned with the opening and to the tip of the handle. The pot should be a structure of stability and harmony. The pour should be smooth, straight and without drips. And lastly, it should be balanced on water.


Excited with the last criteria standard of water balance. I pulled out one of my Puerh storage jars and filled it with water and started the floating experiment. First, I float the body on the water surface, checking the balance of it. Then I put the lid on it. 6 of out 10 have acceptable balance, and the oldest one has a perfect score. Unfortunately, 3 capsized... one of those is the most expensive one. Picture above shows the best 3 on top, the failed 3 in the middle and the "flower series" which were acceptable. I don't expect this will be a refund or exchange reason for all of you kind readers, nor doing this test at the vendor's present. Just to show what would be the ideal Shuiping could be.

As my curious nature, and hunger for knowledge, I've been asking around for more on this subject. And most of the replies were the cost of the pot I am acquiring, the sources from the vendors, and the craftsmanship and methods of who made them. Almost 1 out of 20 shuiping from a good craftsman passes the test. And the acceptable ones are mostly made by mold or slip-casting, which lack character and clay quality. Do you then sacrifice the technical aspects and in return own an artistic creation? As for me, I would prefer the later. Owning a piece of artist soul is much more valuable than owning a mass market result.

Well, arming myself with these knowledge. 7 out of 10 pass the test could consider a very lucky odds?