tag:blogger.com,1999:blog-27506679.post128966766577851471..comments2023-06-09T03:51:24.003-07:00Comments on The Mandarin's Tea: What is detail Tasting?tokihttp://www.blogger.com/profile/17022633186053977362noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-27506679.post-70966024363650363952008-09-21T12:18:00.000-07:002008-09-21T12:18:00.000-07:00Fantastique...Splendid postI'd like to find such a...Fantastique...<BR/>Splendid post<BR/>I'd like to find such a "warm up system" to test Wu Yi rock teas in longer infusions (1 or 2 hours).<BR/>I also practice with smelling cup and i appreciate a lot diving my "big nose" in...T.alainhttps://www.blogger.com/profile/00580422701168894602noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-3018001035105745322008-09-15T10:05:00.000-07:002008-09-15T10:05:00.000-07:00"Do you still remember how the freshest maocha tas..."Do you still remember how the freshest maocha tasted?" Eileen - Funny, it tasted like floral yellow tea, but with a lot of Young Yiwu terroir. Very refreshing.tokihttps://www.blogger.com/profile/17022633186053977362noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-79818853661712140302008-09-13T16:49:00.000-07:002008-09-13T16:49:00.000-07:00Thanks Toki! I looked back at both posts. Those ar...Thanks Toki! I looked back at both posts. Those are from before I knew of your blog. I've started looking at the old posts however and had looked at the second already because of an earlier reference. Do you still remember how the freshest maocha tasted?eileenhttps://www.blogger.com/profile/13405627693101564096noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-66548763585546239302008-09-12T08:02:00.000-07:002008-09-12T08:02:00.000-07:00Hi eileen,I did posted some images from both trips...Hi eileen,<BR/>I did posted some images from both trips. But mainly, I video taped all the process, from the picking to packaging. It's only for my own doc. regarding "Real" insight from many old masters. Some masters have passed away since, so this documentary became very valuable to me as a tea and tea pot addict.<BR/><BR/>Yiwu Open Fire brew:<BR/>http://themandarinstea.blogspot.com/2006/05/tokihttps://www.blogger.com/profile/17022633186053977362noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-7229865405162064962008-09-11T17:46:00.000-07:002008-09-11T17:46:00.000-07:00Toki, I'm not trying to beat a dead horse so to sp...Toki, I'm not trying to beat a dead horse so to speak but am completely intrigued by this entry, "puerh is not being process "Crafted" like a high fired oolong. Over in Yiwu, from my last visit. The local still drop fresh maocha into boiling pot over open fire to make a cup of brew. I think that's the traditional way of drink it. Comparing to Wuyi, the local do not boil it over open fire."<BR/>eileenhttps://www.blogger.com/profile/13405627693101564096noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-61170438945082485162008-09-10T11:56:00.000-07:002008-09-10T11:56:00.000-07:00Thank you, too, Toki and Eileen.Thank you, too, Toki and Eileen.~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-61575218664481773472008-09-10T08:10:00.000-07:002008-09-10T08:10:00.000-07:00Thanks again Phyll and eileen ; ) - TokiThanks again Phyll and eileen ; ) - Tokitokihttps://www.blogger.com/profile/17022633186053977362noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-70055915063858729542008-09-10T08:09:00.000-07:002008-09-10T08:09:00.000-07:00Phyll, Point well taken, it is a greatly informati...Phyll, Point well taken, it is a greatly informative site (I don't mean to knock that) and I'm studying it intently thanks to Toki sending me there, but sometimes form introduces substance in subtle yet memorable ways and beautiful form often evokes memories and generates reflection in powerful ways. By the way, I've looked at your blog many, many times but don't think I've ever left a comment. Ieileenhttps://www.blogger.com/profile/13405627693101564096noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-53808000386842025612008-09-09T20:22:00.000-07:002008-09-09T20:22:00.000-07:00Substance over form, I always say :)Substance over form, I always say :)~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-19488561797944929282008-09-09T18:04:00.000-07:002008-09-09T18:04:00.000-07:00Toki, thanks for sending me to pu-erh.net It's a v...Toki, thanks for sending me to pu-erh.net It's a very informative site, lots of my questions are answered there but the scroll on the side gives me a headache. It has an abundance of information but is lacking in artistry, which your site has in abundance. But I guess we can't have everything, can we? Why not? As Marie Antoinette said, I think, "Let them drink tea!"eileenhttps://www.blogger.com/profile/13405627693101564096noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-61408357913024834822008-09-09T15:25:00.000-07:002008-09-09T15:25:00.000-07:00Eileen, I could guess that there are microbes and ...Eileen, I could guess that there are microbes and bacteria on the surface of shu/cooked pu'er. But I don't think that they will promote much more development to the already fully-fermented tea.<BR/><BR/>Toki and others could correct me if I'm wrong.<BR/><BR/>Haven't seen an SS gaiwan yet, but I've used an unglazed Yixing gaiwan, which is worse than SS at keeping tea residues off.~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-39337542854720990512008-09-09T14:32:00.000-07:002008-09-09T14:32:00.000-07:00Phyll, thanks for the explanation about the microb...Phyll, thanks for the explanation about the microbes, etc. I was half-expecting that. I keep reading around it but what I found would approach then skirt the issue, so it's good to hear an explanation so to the point. Are these microbes also present in cooked puerh or to a lesser extent there? <BR/>Also, the stainless is often hopeless. Not only does it absorb odors, flavors, not all stainless iseileenhttps://www.blogger.com/profile/13405627693101564096noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-54457559391215395682008-09-09T10:08:00.000-07:002008-09-09T10:08:00.000-07:00Toki -- Today (9/9) is the 9th day of my detail ta...Toki -- Today (9/9) is the 9th day of my detail tasting. From last night your tea has taken an herbal tone, tasting subtly like ginger and lotus root. My Yixing pot breathes well. When I open the pot before pouring out the cool brew inside, it's always not full as when I left it. Clay sucked the tea and evaporates into the air? <I>La part des Anges</I>?~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-33375033618297642392008-09-09T09:57:00.000-07:002008-09-09T09:57:00.000-07:00Eileen, if I may with my 2 cents, I believe what T...Eileen, if I may with my 2 cents, I believe what Toki means by the living <B>enzyme</B> is the "good" bacteria and microbes that are active on the raw/green/sheng pu'er and continue to promote the development of the tea. Also, I believe he means the changes that raw/sheng pu'er still go through from the slow oxidation and post-fermentation process during storage (given a proper storage method).<~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-54418990014000906172008-09-09T07:39:00.000-07:002008-09-09T07:39:00.000-07:00eileen- I think the breathing quality of the vesse...eileen- I think the breathing quality of the vessel is very important to this SX. Michael at the Tea Gallery did the same test, but in a giawan, the tea ended yesterday, after more then 7 weeks... and mine is almost done after a week in a yixing. I think Mike's technique result in more cups and longer brewing because of his vessel, mine ended with a lesser cups but a livelier soup due to the tokihttps://www.blogger.com/profile/17022633186053977362noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-9816814595178966632008-09-08T19:47:00.000-07:002008-09-08T19:47:00.000-07:00Can you expound on the meaning of "the living enzy...Can you expound on the meaning of "the living enzyme will still develop the tea to maturity?" And back to the thermos, would it make a difference if glass or stainless. I would think that glass might work but stainless definitely would not. Eileeneileenhttps://www.blogger.com/profile/13405627693101564096noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-29647102431418172962008-09-08T12:46:00.000-07:002008-09-08T12:46:00.000-07:00I truly hope my wife is not reading this, phyll......I truly hope my wife is not reading this, phyll..... : P Thanks for letting me know the cognac thang make sense : ) Cheers -Ttokihttps://www.blogger.com/profile/17022633186053977362noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-71274786907780453932008-09-08T12:40:00.000-07:002008-09-08T12:40:00.000-07:00I think the simple answer to: "Why is the puerh co...I think the simple answer to: "Why is the puerh considered still alive?" is for raw/sheung puerh, they were never when thru the process of fully heated/kill/burn/decompose or cooked all the living enzyme or cell? The living enzyme will still develop the tea to maturity. I am by no means a representative on this Scientific subject, but only my 2 cents.tokihttps://www.blogger.com/profile/17022633186053977362noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-22393750864067268852008-09-08T12:37:00.000-07:002008-09-08T12:37:00.000-07:00I think I understand the comparison. Thanks!"Toki...I think I understand the comparison. Thanks!<BR/><BR/><I>"Toki, you are someone who lives his life steeped in tea."</I><BR/><BR/>...also marinated in fine tobacco smoke. :)~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-64459771157121935322008-09-08T12:26:00.000-07:002008-09-08T12:26:00.000-07:00Toki, you are someone who lives his life steeped i...Toki, you are someone who lives his life steeped in tea. Why is the puerh considered still alive? I've read some about this but I'd like to hear it from you. Thanks again for the detailed posting.eileenhttps://www.blogger.com/profile/13405627693101564096noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-48568796713094388412008-09-08T12:13:00.000-07:002008-09-08T12:13:00.000-07:00I think the reason might be: puerh is not being pr...I think the reason might be: puerh is not being process "Crafted" like a high fired oolong. Over in Yiwu, from my last visit. The local still drop fresh maocha into boiling pot over open fire to make a cup of brew. I think that's the traditional way of drink it. Comparing to Wuyi, the local do not boil it over open fire. <BR/><BR/>Perhaps like cognac still in the barrel comparing to its in a tokihttps://www.blogger.com/profile/17022633186053977362noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-18348258430390773432008-09-08T11:56:00.000-07:002008-09-08T11:56:00.000-07:00Then, I guess the next natural question is: why? ...Then, I guess the next natural question is: why? Why does it only work on <B>vintage</B> pu'er but not oolong (or even younger pu'er for that matter)?<BR/><BR/>Very curious...~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-72968485740219506182008-09-08T11:08:00.000-07:002008-09-08T11:08:00.000-07:00haha... Phyll, that only works on a vintage puerh ...haha... Phyll, that only works on a vintage puerh at the last stage : )<BR/>I usually boil the last pot and drink it before really trashing.... I don't think it will work on a oolong : Ptokihttps://www.blogger.com/profile/17022633186053977362noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-70445033882261748752008-09-08T11:02:00.000-07:002008-09-08T11:02:00.000-07:00Would a tub with several tea candles (or alcohol b...Would a tub with several tea candles (or alcohol burner) underneath to keep the "bath water" hot longer be desirable, then?~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-76205051667909455502008-09-08T07:37:00.000-07:002008-09-08T07:37:00.000-07:00Hi Eileen - Thanks for you kind words. If you put ...Hi Eileen - Thanks for you kind words. If you put love to a child, even is hard work, it will feel easy at the end ; ) the tea I am drinking is a Wuyi/Water Fairy/2004.<BR/><BR/>And Lewis, some tea might reject a thermos by giving out nasty protest.... Like the Qing Brick Mike is still brewing at the gallery. He try it in the thermos and tasted totally not natural.... After transfer it back to tokihttps://www.blogger.com/profile/17022633186053977362noreply@blogger.com