Part 3: I've Come a Long Way Baby!

Image compliments of Jas-eTea

I've come a long way in a week. Puerh is now pronounced with a capital "P" and a noticeable lilt at the end. Stephen need never know it was for a time pronounced "pooh the heir".

I've played it safe by so far sticking to raw puerhs. Long in history and once traded via the Ancient Tea Route, the second and third infusion of the 2006 Hawian Remote Mountain-Ancient Tree Raw Puerh rocked my world with its natural smokiness and long chocolate finish. Jinggu Cloud Mountain's 2011 Spring Old-Tree Raw Puerh allowed more than a hint of the astringency most raw puerhs are known for but it was most enjoyable and there was, yet again, that long finish.

I'm thinking puerhs perhaps give new meaning to "long finish". They're amazingly sensuous on your tongue, completely capturing your attention.

However, a true puerh adventure is not complete unless ripe puerhs have been given a go. To that end, I gleefully open the 2008 Menghai 7562 Ripe Puerh, considered to be the market standard. My step falters.

Is that...is that cod? 

"Stephen!!!"

"Yes, Laurie."

"This Menghai 7562...it's...there something oddly..."

"Fishy?"

"Cod came to mind..."

He laughs, "Wo dui."

"Whoa what?"

"Wo dui. It's the fermentation smell, a result of the wet composting of the leaves - usually a 45 to 90 day process. It simulates an aged puerh."

"It's a little stinky, Stephen."

"You haven't yet discovered the true character of Menghai- the earth and leather, the ripe plum and cherry. Let it air for a few days and try again."

"Okee-Dokee. I said I wanted adventure." I leave the bag of Menghai 7562 to air and reach for the Menghai Classic Puerh. 

In the end, I couldn't say the difference between the two was all that profound but I did prefer the Menghai 7562 - now wo dui free. Tobacco and leather came to mind. The tiniest bit of sugar brought out a slight cherry note. And that finish!

"Oh my!" says this transplant to the south. "I mean, my oh my!"  

I may be forever spoiled. I could drink this tea all day.

I've now aired, rinsed and brewed puerhs. My eyes have been opened, bats have been forever banished and my world is larger. 

But there's now a new problem. I, so far, appear unwilling to open some of the samples, particularly the 2000 Yong Pin Hao "Yi Wu Zheng Shan" Raw Puerh. It's the oldest puerh Stephen sent and Yi Wu is one of the most famous of tea mountains, with trees over 200 years old. The collector in me rages with the tea drinker.

On the other hand, perhaps my puerh adventure is simply not over. 

Let me get back to you on this Yong Pin Hao sample...in about 20 years.  

A special thank you to Stephen Shelton for his generosity and his willingness to play. I encourage you to visit Jas-eTea and to begin your own puerh adventure!  
 

If you'd like to view an 8-part series about the Ancient Tea route, click here. According to this site, the Ancient Tea Road was similar to the Silk Road. Located in southwestern China, it was "an important gateway for transportation and communication between ancient China and West...a giant platform for the political, economic, social and cultural intersection of different ethnic groups and a...lifeline stretching on the Yunnan-Guizhou Plateau..." Fascinating stuff my friends. 

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Part 2: The Puerh Adventure Begins

Image compliments of JAS-eTea.com

Your first question might be why turn to Stephen Shelton of Jas-eTea when embarking on a puerh adventure.

Facebook. Although neither of us could pick the other from a crowd, Facebook friends are there for one another. He took my call. 

It's also worth noting that Stephen currently possesses one of the largest inventories of puerh in the U.S. He deals directly with small tea estates and prefers limited productions.

He kindly sent generous samples and more than I had anticipated. There's was a 2011 Old Tree Raw Puerh from Jinggu Cloud Mountain, a 2008 Menghai Classic Ripe and a 2005 Yong Pin Hao Stone-Pressed Yi Wu Mountain among others.

This actually sent me into a panic. I was now committed. Who lets a Facebook friend down by pouring his tea soup down the drain? What had I gotten myself into?

"Stephennnnnn!!!!" 

"Yes, Laurie."

"I don't quite know where to start"...she said with false calm, not wanting him to think he had to talk her off the ledge. 

"The Jinggu Purple Bud is particularly smooth and a good gateway into puerh. Open the bag and take a whiff."

Take a whiff?! He wanted me to smell it while he waited? Bats flew helter skelter.

"Oh....sure." Good Lord, is it terribly wrong to lie to a Facebook friend? Could I get away with a vague, "Ahhhhh....." and not ever open the bag?

Resolve won over whining and white lies. I opened the bag and peered into it while holding it at arm's length. With a growing sense of safety I allowed it a fleeting sweep past my nose, testing for olfactory ambush.

Dried florals. Hay. No bats. An invitation. Accepting, I buried my nose in the bag and inhaled deeply.

Truly lovely.

"Thanks for underpinning, Stephen. I can take it from here."

Standing tall in the way only those who've conquered can, I bring 180 ml to fish eyes, the stage where large, lazy bubbles - like fish eyes - rise to the surface. Gently pouring that over 8 grams of Jinggu Purple Bud, it "awakens" for twenty seconds before I pour off. The leaves rest a minute before more water is added and allowed a 10-second steep. No straining off the leaves for this first infusion.

Only 10 seconds you exclaim? It is an extremely short brew time yet this is simply the way of puerh. But also keep in mind we're using eight grams of tea rather than the standard 2.5 per 180 ml of water (roughly six ounces of water).

The brew is golden, yet so pale its roundness in my mouth is shocking. The mouth feel is tremendous and smooth. Hay still comes to mind - yet the finish is long and distinctly honey-like. I could drink this tea all day. The second infusion, now 20 seconds, continues to hold my interest.

"Stephen!"

That 3-hour trek by foot to reach Wenshan, the remote village where you purchase this tea? Worth every step."

Emboldened, I reach for the 2006 Haiwan "Remote Mountain Ancient Tree" raw puerh. Stay tuned for Part 3: In Deep with Puerh.

Part 1: Getting My Tea Party On With Puerh

In an effort to "get my tea party on" I decided to take the advice of my June 1st post and try a tea I've never before tasted. I chose to aim high with puerh.

Why choose this particular tea? Much about it turns my head - rather like being told Sam Elliot has just walked into the room. This has yet to happen but my hopes remain high. 

Puerh is the only aged tea and is collected by some much as is wine. It's spoken of as vintage. Hel-lowww!? Have you ever met me!?

It's a niche tea only in recent years catching the attention of the west - despite a history dating back to the Eastern Han Dynasty (25-220 A.D.). It's difficult for a history lover to be cutting edge so one must grab opportunities as they come.

It hails from only a few places on earth - China's Yunnan province as well as bordering tropical regions in Burma, Vietnam, Laos and very eastern India. In all honesty, this much appeals to the tea snob I know I am. 

It's long been revered for it's healing properties. Who doesn't need some healing she asks in her best Tea-A-Ria Bronx voice? 

It varies wildly in flavor and styles, yet is said to taste unlike any other tea on earth. I could have lead with this and have been done with it!  

Now, it's not as if I haven't had opportunities to sample puerh. It's almost touched my lips several times. However, these samples all possessed an aroma that severely crinkled my nose. In the end, down the drain it went.

Puerh is often described as earthy yet that seemed an understatement. Caves came to mind. As did darkness. Dampness. And bats. 

Tea lovers are rarely called upon to be brave. Can I rise to this occasion? Yes, but I can't do it alone.

"Stephennnnnn!!!"

Stay tuned for Part 2: The Puerh Adventure Begins. In the meantime, if you'd like to read more about puerh, visit Stephen Shelton's web site at JAS-eTea.

Tea Talk

Even without resorting to phrases such as Tea-fully Yours and Thanks for Your Hospitali-tea, one cannot live deep in the cup without sooner or later being steeped in tea word play. Here are a few revolving around my own tea world...

- "The love you feel for me wouldn't fill a tea cup in Texas"...Once said by a husband playfully letting his need for more attention be known." The temptation to edit was large - "You need more attention than a Texas teacup" - but quickly seen as counterproductive.

- "Only fannings and so much dust"...must be said with a sigh.

- "Well, tea this"...said properly said under one's breath it verges upon blasphemous and yes, hasn't the least hospitali-tea.

And no...I'm remain unwillingly to share the events surrounding the evening I became The Chocolate Mar-Tea-Nee Lady.

I am, however, rather fond of a nickname I've lately been dubbed by certain folks on Fort Myers Beach...Princess BrewHaHa. How funny is that!?

Tea on my friends.

Always a Time to Celebrate!

It's true. We tea lovers are not content with January's National Hot Tea Month. We needed a second month in which to celebrate the glories of our brew. Hence, June's National Iced Tea Month. 

Two Leaves Tea Company have also suggested a Get Out of Your Rut and Try a New Tea Month and Increase Your Mental Flexibility by Sipping Your Tea While Using your Non-Dominant Hand to Hoist Your Mug Month. I'm not sure, however, we can claim more than two months of the year without appearing grasping.

While May is a bit slow as celebratory months go - with Artisan Gelato Lovers perhaps leading the pack - June is a celebratory month for many. Tea lovers share June with Turkey Lovers (now there's a mystery), Fresh Fruit & Vegetables Lovers and Soul Food Lovers.

Anyway, Happy Iced Tea Month! Although I've lately been light in mentioning anything tea-ish (mentions of Steeped aside), look for much tea-talk this month.

For starters, allow me to suggest a few ways to celebrate the next 30 days...

1.  Plant a herbal tea garden -  mint, chamomile, basil and lemon balm - in a container of your choice either for yourself or a friend.
 
2.  Make ice cubes of rose petals or lemon and peppermint. Or, make them from tea so your iced tea remains undiluted.

3.  Master true southern sweet tea: Steep six teabags, 3/4 cup sugar and a pinch of baking soda in two cups boiling water. Let steep for 8-10 minutes. Add six cups cold water. 

4. Invest in a popsicle mold and make tea popsicles by doubling both the amount of loose leaf tea and the steeping time. Add sweetner and any other ingredients your heart desires. Use within a week for the best flavor.

5. Stitch a tea cup and saucer travel caddy from the free pattern found at GLily.com. 

6. Embrace adventure and taste one tea each week you've never before tried.

7. Cook one dish each week using tea as an ingredient. Hint: Use tea instead of water for noodles or gravy. Or, place 1-3 tablespoons of tea in the water when steaming vegetables, fish or rice. 

8. Host a unique tea for an intimate friend: Tea by the Light of the Moon or A Midnight Jammied Garden Tea.

9. Write a tea haiku. I heard a few snickers....it's not hard once you decide there's a haiku waiting to pour from your soul. If you believe, at least part of the three-line and 5-7-5 syllables will come to you. The rest you'll have to work at.

10. Purchase Steeped: The Wanderings & Delights of a Tea Adventurer or And Then It Was Teatime for yourself or a friend. You must have seen this coming.

I was going to add scrub tea stains from grout of kitchen tile but upon reflection, that's clearly a post National Iced Tea Month activity. Hopefully one not cutting too deeply into July's Lasagna Awareness Month.

I've just re-read the above list and it occurs to me it's quite pro-active, brimming with verbs, much doing and the assumption you've taken the month off.  Follow my suggestions and you may well bid June adeiu with feelings of intense accomplishment.

But know this. It is indeed fine to simply be...and think tea.