Teacology: A New Tea Blog

Today I published the first full post of a new tea blog. The blog is called Teacology, communicating how I like to talk about tea together with ecology, and take an ecological approach to my thinking and writing:

The first full post is titled Locally Grown Tea and Herbal Tea – Sustainability, Ecology, Economics, and is a rewrite or derivative post of my original post on this blog, Locally Grown Tea.

I am looking to have a higher standard for the posts on Teacology. I will likely update much less often, but I am hoping to put a greater amount of effort and care into each individual post.

Wordpress vs. Blogger:

The main impetus for this new blog is a switch from Blogger to Wordpress. I explained my reasons for making this switch in my introductory post Teacology – A New and Old Tea Blog.

But here's an explanation anyway:

• Wordpress.com is really on top of spam blogs. Blogger isn't. I think this devalues blogs hosted on Blogspot domains, and I'm concerned both about the eyes of the public, and impacts on search engine optimization. I want to blog on a more reputable blogging platform that has higher standards for keeping out spam blogs.
• The Wordpress.com team is extremely responsive about bugs. For example, when setting up my blog, I encountered a glitch in the CSS of a theme that I wanted to use. I posted on the Wordpress forum, and within a matter of hours, I had a response from staff that the problem had been fixed. This level of service is outstanding for any online service, and almost unheard of for a free service.
• Wordpress.com offers better options for networking in new blogs with an audience. For example, when posts are tagged on Wordpress.com blogs, they are interlinked in with a master site feed, and new blogs will be shown in this feed even before they have established an audience. As example, check their master feed for the "tea" tag. This helps new blogs quickly reach a broader audience, and it also helps anyone (including bloggers looking to engage with other bloggers) locate posts on specific topics.

I basically have come to see Blogspot/Blogger as a semi-dead blogging platform for some time now. It is owned and administered by Google, but the company clearly does not put as much effort into it as their other products, like Google+ or Gmail. Over the past year, I've been irritated as I've seen chronic problems go un-addressed, problems as diverse as a lack of crackdown on spam blogs, the terrible spam filter for comments, and bugs in the default themes. Without addressing these problems, the Blogger admins have forced changes on us without our consent, like updating to a new back-end system, while doing so in a piecemeal manner that for a time left some components in the old system while we were forced to use new interfaces on others.

I do not plan on updating this blog regularly any more, but I will leave it here for reference, and I may post periodic updates if I ever feel a compelling reason to do so.

I hope that I will continue to see all of the readers who have been so engaging here in the comments, on my new blog Teacology! I look forward to interacting with all of you!

Blind Oolong Tea Tasting with Evan, Brandon, and Others

I recently had the pleasure of attending a blind tea tasting, hosted by Evan Draper, who runs the not-so-active blog Pluck Tea. Incidentally, Brandon of Wrong Fu Cha also attended.

Pictured here is the setup at the very end of the tasting:

In addition to the tea, there were bowls of figs and concord grapes to snack on.

There were seven of us, and Evan proceeded to brew up 7 teas, each of which had been packaged with a mystery label that we opened after the fact. We drank four infusions of each tea. We each took note of all the teas while drinking them, and discussed them before revealing their identity. I took separate notes on each infusion.

I think this sort of setup is a great exercise, because it forces us to pay attention to the tea itself, without allowing us to bring preconceptions based on the tea's origin. We knew nothing about the brands or types of teas, although it was quickly evident that they were all oolongs. Evan used a gaiwan for brewing, rather than an Yixing teapot, which allowed for a purer experience of each tea, rather than having it be influenced by the seasoning of the pot.

Brewing for richness of experience instead of consistency:

One thing I liked about how Evan approached the brewing in this gathering was that the way he brewed these teas brought out different characteristics of the tea in each infusion, which I think helped greatly in the blind tasting setup. By contrast, some people (Evan has done this before) often carry out Gong Fu brewing in such a way that the tea keeps a more consistent character through each infusion. Although this can be pleasant for enjoying the tea, I found the approach Evan used here was more fruitful for actually understanding the tea.

The difference between these two approaches? I'm no expert at Gong Fu brewing but I tried to pay attention to what Evan was doing, and from comparing to my own experience, using a briefer second infusion, and a slightly longer first infusion, often seems to result in a more consistent character, whereas keeping the first two infusions closer in length seems to result in more of a difference between the two cups. The difference usually manifests in the first cup being more aromatic but the second being more flavorful, which I find helps to separate these two characteristics of the tea. However, it also can bring out different qualities of aroma between the first two cups.

Brandon's knowledge impresses:

If you are a die-hard tea enthusiast living within driving distance of Wilmington, Delaware, and have not yet had the opportunity to meet up with Brandon, I would recommend doing so. His knowledge and expertise of teas is uncannily impressive...it reminds me of my Ornithology professor, Greg Shriver, who can walk out in a salt marsh and hear a tiny, brief buzz noise, so quiet or distant that most people in the group did not even hear it, and he would immediately identify the sparrow to species level, long before anyone was able to actually see the bird.

Brandon not only pinned down the variety, county of origin, and style of production of most of these teas merely by sampling them, but was also able to identify the production date of the aged teas with a remarkable degree of accuracy. This level of tea identification skill not only shows that he has sampled a great number of teas, but that he pays attention to nuances of the tea's character enough to identify them with such specificity.

My thoughts on the teas:

I have not yet posted reviews of all the teas, but you can find my reviews of the first two, both from Seven Cups: Old Style Tie Guan Yin 2011, and Old Style Tie Guan Yin 2012. I liked the 2012 tea better, although I did not dislike the 2011 tea quite as much as the others present did, nor did I like the 2012 tea as much as the others seemed to.

The other teas were from the small company Floating Leaves, and I have yet to write up and post reviews.

To be honest, I was not wowed by any of the teas. The first two Tie Guan Yin's were in a similar style to a tea that I gave a 100/100 rating, Life in Teacup's Tie Guan Yin Traditional Roast Master Grade. That tea, granted, is pricier, but I thought it to show a world of difference. I've also had cheaper Tie Guan Yin's that I enjoyed more. The 2011 tea had too much sourness and too little flavor, and the 2012 tea had too much astringency, for my tastes.

There were a lot of oolongs from Muzha in Taiwan, which had been aged in various amounts, and one that was fresher, from 2011. None of these really impressed me. The only tea from Floating Leaves that I really liked was a Dong Ding Select, from Spring 2012. This tea had some interesting complexity, suggesting caramel in the aroma, but with a hint of mint in the finish, something I have never before encountered in a Dong Ding. But at $10 an ounce, it did not seem to compare with other teas in this price range.

The whole experience started to make me wonder if I perhaps have developed somewhat different tastes from the group gathered for this tasting. This morning I'm drinking a rather inexpensive Chinese green tea from Zhejiang province, Mountain Rose Herbs Dao Ren Tea, and I am enjoying it much more than I enjoyed any of the oolongs, in spite of Evan's greater skill at brewing (I've nearly always enjoyed a tea better when Evan brews it than when I prepare it myself).

How about you?

Have you ever participated in a blind tea tasting like the one described here? Have you tried teas from these two retailers? Have you experienced drinking tea with someone who has an insane level of tea identification skills? Have you noticed or thought about the distinction between brewing tea so as to retain consistency between different infusions, vs. brewing it so as to bring out different characters in each cup?

A Dream About Tea in an Asian Supermarket, Keurig K-cups, And An Interpretation

Last night I had a dream about tea. I recently published a page on Cazort.net outlining my philosophy of dream interpretation, and in the spirit of this page, I will share an interpretation. The setting of this dream is a place you can visit if you come to World Tea East, as it is right around the corner from the Pennsylvania Convention Center.

The Dream:

I was at an underground supermarket in Chinatown in Philadelphia, one that actually exists, under the building on the SE corner of 11th and Race, and I was buying tea there. In real life, I'm not crazy about this store's tea selection, and there is another store in Chinatown that I prefer for buying tea (across Race street), but in the dream, I was finding a lot of long jing (dragon well) green tea that I liked.

I suspect that the reason for the dragon well tea in the dream is that I've recently sampled two of these teas from TeaVivre, so I have been thinking about this type of tea. If you're curious, you can find my Review of TeaVivre's Organic Superfine Dragon Well, along with my Review of TeaVivre's Superfine Pre-Ming Dragon Well.

Back to the dream...in the dream I noticed some dragon well that looked very good in quality (it was a brand that I trusted) and was low in price, but when I put it in my shopping basket, I noticed that it was not loose-leaf tea, but rather, K-cups for a Keurig coffee maker. Frustrated, I put them back on the shelf and was looking through the boxes on the shelf to find actual loose-leaf tea instead of processed tea in a K-cup. There were few boxes of loose-leaf tea, but I found some.

My interpretation of this dream:

I suspect that the reason for the appearance of K-cups in this dream is that I have been reading about tea packaged in K-cups recently, and that I am not a fan of this idea, and have been considering writing a post on this topic. But, as I have yet to write the post, it looks like my subconscious created a story about them first.

In some ways I think this dream is symbolic of my struggle to promote loose-leaf tea, and food culture in general, and the way I often feel overwhelmed by a sea of consumerism, in which the products that I am working to move people beyond, still seem to be the dominant ones in society. K-cups seem to symbolize processed foods for me, as they're more processed than even tea bags, and they represent an even farther move away from brewing your own tea, and towards instant brewing, convenience at the cost of quality and sustainability.

Do you ever dream about tea?

Do you ever dream about tea? What do you think of my dream? Do you share my loathing of Keurig and K-cups?

Tea Bag Buddy, and on Selling Tea Infusers in a Supermarket

Lately I've been on a supermarket kick, exploring the selection of tea and teaware for sale in various supermarkets. Here is a picture I took in a Stop and Shop supermarket in North Adams, MA:

This product, highlighted in a special hanging display clipped in front of the shelves in the aisle with the tea, is Primula's Tea Bag Buddy. In this post, I am not going to comment at all on this product itself, as it is one that I have little interest in as a loose tea enthusiast. Rather, I'm going to propose an alternative of a product that could be sold in a similar location in supermarkets.

Selling tea infusers and loose-leaf tea in a supermarket?

I find the product placement of the tea bag buddy in the aisle with the tea to be interesting, as it shows that people are already selling tea accessories alongside the tea itself. This is important because it highlights a method that could be used to enable supermarkets to sell loose-leaf tea to an audience of tea bag drinkers, not accustomed to drinking loose tea.

Instead of the tea bag buddy or a similar product, the store could sell tea infusers, in the same location, clipped to a prominent hanging display. If I were running a store, I would choose to carry Finum Permanent Tea Filters. I would price them at cost, with the idea that the item was included only for convenience, not profit, and the product would encourage shoppers to purchase loose-leaf tea.

Then, I would carry a modest selection of loose-leaf tea. I would draw attention to the price-per-cup and number of cups in the loose tea, because people unaccustomed to preparing tea from loose leaf tend not to have a good sense of these things. It would make the product more accessible and appealing. Here is a marketing idea:

I chose Twinings as an example of a tea to show, because I have found Twinings to be the loose tea most frequently available in supermarkets in the U.S., and in many cases, the only loose-leaf tea avaliable.

Of course, Twinings or other tea companies could probably come up with much more attractive-looking specials. Even if the tea companies selling loose tea do not change anything about their packaging to draw attention to the number of cups of tea in the container, or the cost-per-cup, the supermarket or store selling the tea can do this themselves, perhaps in a special display, label, or sign. Most supermarkets already place a price-per-count on the price tag for various products. The label shown here is for Bigelow tea bags, and shows a unit price per 100 count:

Such labels would immediately show the clear lower price per cup of loose-leaf tea. With the extremely generous serving of 2.5 grams per cup (much more than most tea bags), Twinings loose-leaf tea, which usually sells for around $4 for the container shown above, would be much cheaper than all but the most bargain-priced teas. And there are numerous brands selling lower-priced loose-leaf tea as well.

What do you think?

Do you think that a display highlighting a small selection of loose-leaf tea, with a few low-priced, high-quality tea infusers clipped to hang prominently in the aisle in front of them, would get people's attention and draw some new people in to switch to loose-leaf tea? Do you think this sort of setup could be financially viable, or even possibly lucrative, for a supermarket?

Packaged Loose-Leaf Tea in an Indian Store: Lipton Yellow Label, Brooke Bond, and More

Recently I wrote about a Lipton Tea display in the Supreme Shop n Bag grocery store in West Philadelphia. One block east of this store is a small Indian grocery store, officially called "International Foods and Spices", but known by most people in the neighborhood as "The Indian Store on Walnut", distinguishing it from a similar store one block away on Chestnut street. (I love multiculturalism!)

Unlike the supermarket, the Indian store sells primarily loose-leaf tea, although it also carries some tea bags. It was hard for me to take one photograph that shows the whole of this store's selection, because it was rather spread out, so here's just a brief snapshot that shows only a small part of it, but gives you a general idea:

Reflecting the heavy influence of British culture on India, particularly Indian tea culture, there are numerous British brands represented here. Yorkshire Tea, PG Tips, and Brooke Bond are all represented, but there are quite a few others. There is single-origin Darjeeling and Ceylon tea available as well. Most of the tea sold here is straight black tea.

Lipton Yellow Label:

Lipton Yellow Label tea amuses me slightly, since the mainstream, generic "black tea" marketed throughout the U.S. also has a yellow label, but it tends to never be explicitly named this way. For some reasons, Lipton Tea imported from outside the U.S. often bears this name explicitly.

I have yet to try this tea, so I can't say if it is the same as the tea sold in the tea bags in the U.S. or not. I have been told that it is higher-quality.

Brooke Bond:

Brooke Bond is a particularly interesting brand to me. Most Americans do not know this, but Brooke Bond was originally a tea company of its own, and was the originator of the PG Tips brand. In time, the PG Tips brand soared to great popularity, and Brooke Bond's own brand of tea eventually fell out of popularity and was discontinued in most Western markets. Both brands are now owned by Unilever.

In many non-Western markets, however, including India and Pakistan, the Brooke Bond brand of tea is still not only strong but dominant. The Indian store mentioned above imports Brooke Bond tea, as it is not directly distributed in the U.S.

More to be said later perhaps...

There is a lot more to be said about this particular store's tea selection, but I will save it for a later date.

Have you tried Brooke Bond tea? Have you tried the "Lipton Yellow Label" tea imported from outside the U.S.? For those of you overseas, in which locations is Lipton Yellow Label sold as such, and, have you had the opportunity to try it to see if it is the same blend sold in the U.S. or if it is a different tea entirely?

Black Dragon Tea Bar: Featured Tea Blog

It has been some time since I featured a tea blog. Today's featured blog is Black Dragon Tea Bar, a Seattle-based blog run by Brett Boynton, who, together with Virginia Wright, or Cinnabar, of Gongfu Girl, runs the small tea company Phoenix Tea.

The name of this blog is a clear reference to Oolong tea, Chinese 烏龍茶 or 乌龙茶, Pinyin wūlóng chá, which is literally translated as "Black Dragon Tea". The blog does have a lot of material on oolongs, but it is much broader.

What do I like about this blog?

• Breadth and diversity of topics - There are surprisingly many tea blogs written by people with a lot of deep knowledge and experience with tea and Chinese tea culture. What makes this particular blog stand out is its breadth, focusing at times on the tea itself, on the process of drinking it, but on other times covering tea production, or even tangential topics like tea seed oil (not the same as tea tree oil; this one is actually made from the tea plant).
• First-hand accounts from regions of tea productions - Brett Travels to regions of tea production, particularly, Taiwan. Not only are the direct travel accounts interesting on their own, but the fact that Brett travels makes me more likely to trust his knowledge of tea production and the teas themselves, especially from the regions in which he has traveled.
• Brett is clearly an experimenter - I noticed this pretty quickly when I started reading this blog, and it is one of the aspects of the blog that keeps me seriously engaged with it. A couple recent examples of Brett's experimenting include a side-by-side cupping of broken-leaf Wenshan Baozhong, and a roasting experiment involving 2006 rou gui oolong. I love both the desire to experiment with elements of tea production or aging like roasting, and the practice of side-by-side comparisons, which allow for more objective gathering of information than comparing teas to memory.
• Brett is a gardener and writes about it - Not only does Brett garden, he grows the tea plant in Seattle, and he also shares interesting tidbits from his other gardening adventures on his blog. And like me, he gets excited when vegetables overwinter in his garden! I especially recommend reading Brett's accounts of growing the tea plant, such as this may 2009 report explaining something about production and the more recent July 2012 report of an attempt at making oolong. Yet another thing I love about this blog!

Urban herbs:

One last thing I want to draw attention to about this blog is the Urban Herbs series, which relates both to Brett's broad interest in plants and gardening, and experience of tea and herbal infusions. Brett has set out to locate various herbs growing wild in the urban environment, and steep them as herbal teas.

I find this fascinating, both because I also share a desire to steep and drink infusions of various herbs other than the tea plant, and experience them with a richness similar to that of tea itself, and also because I love experiencing wild-harvested food and herbs, as I find it helps one to learn more about and become more connected to the local ecosystems.

Here is the entirety of the series, so far:

• 1. Wild Chamomile or Pineappleweed
• 2. Fennel Seed
• 3. Lemon Balm
• 4. Blackberry Leaf
• 5. Sage
• 6. Plantain (The leafy plant, not the banana-like fruit)

There's a lot to love about this blog, so I recommend checking it out, whether you're interested in oolong, tea production in Taiwan, tea culture in the US, growing tea in your own back yard, harvesting wild herbs in an urban environment, or (like me), all of the above!

Lipton Tea Supermarket Display

I'm continuously interested in tea in American supermarkets, mainly because supermarkets are a place of the mainstream, and what is going on in mainstream supermarkets says a lot about the reach of tea culture in the U.S.

Pictured here is a supermarket display from the Supreme Shop n Bag store, part of Thriftway Shop n Bag stores, located on Walnut St. in Philadelphia, between 43rd and 44th streets:

This is a large, attention-getting display, out in the middle of the aisle. It's hard to miss. Yet I find it disappointed me; the display got my attention, but in the end, was rather boring.

Missed business opportunity? Why not highlight more products?

This display takes up a lot of space, yet it only includes a single product. Judging by how full the display is, the display does not seem to be doing a great job of encouraging people to buy tea.

Lipton tea, although it is known for its basic black tea, has diversified a lot lately, and now offers herbal blends, flavored teas, and higher-quality tea offered in pyramid sachets. You can visit the Lipton tea page on RateTea if you want to check what products Lipton carries, or read some reviews; I've personally reviewed 10 different offerings from Lipton. The company also sells loose-leaf tea. This display doesn't highlight any of these products!

I don't know if Lipton chose everything about this display, or if it was more up to the supermarket, but, regardless of who made the decision, I think Lipton is missing an opportunity to highlight the diversity of its products.

What do you think?

Do you think Lipton is missing an opportunity here? Or do you think people really just want a discount on their basic black tea? Or is Lipton tea off your radar entirely?

On Comparisons of Sandpiper Size and Tea Tasting: Lessons From Kaufman's Advanced Birding

My girlfriend Kelsey recently gave me a present, the newer edition of Kenn Kaufman's book "Advanced Birding". I'm finding this book has a lot of universal relevance to my life, including to the subject of tea tasting.

It's shorebird migration season, and the John Heinz National Wildlife Refuge has been filling up with migrating shorebirds, including an abundance of Least sandpiper, Killdeer, and Lesser Yellowlegs, as well as smaller numbers of Semipalmated plover and a lone Pectoral sandpiper, which I have now seen twice. Identifying these birds is tough, and in many cases, size is an important clue.

One thing that Kaufman, widely respected as an expert birder, points out, is that without a size reference, it is impossible to accurately gauge size. Want an example? Look at this bird, which I photographed in the refuge recently:

How big is it? The photo alone gives no size reference. If I tell you that it is a Least sandpiper, and you know how big that is, then you have a reference. Let me give another example. How big is the same species, the least sandpiper (the smaller bird) in the following photo?

This photo was taken near Las Vegas, by Lip Kee Yap, and is licensed under CC BY-SA 2.0.

The bigger bird on the left is a Killdeer, a bird, common across much of the US, which can be found both in open, grassy areas like lawns, gravelly areas like railroad beds, and on mudflats alongside sandpipers. Seeing the two birds side-by-side gives us a size reference.

Size is an important clue in bird identification, especially when comparing visually similar birds, like the greater and lesser yellowlegs, or pectoral sandpiper, which is visually similar to the least sandpipers pictured here. Just how similar, you ask? Look for yourself:

This photo is by Andreas Trepte, and is licensed under BY-SA 2.5.

Is this bird bigger than the first bird? Yes, it is significantly bigger, and if you saw them side-by-side, you'd be able to see this very clearly. But looking at one bird alone, with no familiar objects for comparison, the size is impossible to see. And without a size reference, anyone other than an expert would have a tough time knowing that this is even a different species from the sandpiper in the first two photos. Both species have essentially the same plumage pattern, and both have yellow legs, and very similar bill shapes and sizes, and body shapes as well.

But check out these photos of a pectoral sandpiper alongside a Killdeer, or two pectoral sandpipers near a least sandpiper, and you'll see that it's hard to confuse these two species of sandpiper when you see them with a clear size reference, such as side-by-side, or near another species of familiar size. The pectoral sandpiper is much larger!

Back to tea:

I've lost count of the number of times I've described a tea as being "more bitter than" or "sweeter than" another tea, or having more of this aroma or that aroma, when I was only tasting one tea, and comparing it to memory. Do I really know this for sure? In a coarse sense, yes. I can probably tell that a stronger-than-average Irish Breakfast tea is more bitter and robust tasting than a lighter-than-average Darjeeling First Flush, just how, in the field and without a size reference, I can probably tell that a turkey is larger than a sparrow, even if I am only seeing one bird.

But for subtle differences in taste, I'm not sure we can know these things with much certainty, without actually tasting teas side-by-side. I wrote about some time ago, about how mood affects how we perceive taste. When comparing to memory, there is the possibility of remembering things in a skewed fashion. Our memory of an earlier tea when we try a new tea and make a mental comparison may be clouded by our expectations of how we think the new tea is going to taste, and tainted by how favorably we feel about the companies selling both the tea we are drinking and the tea we are comparing it to in our mind.

I'm not convinced I have the ability to be particularly accurate when it comes to these sorts of things.

What do you think?

How much do you think you can tell about how a tea you are drinking compares to a tea in your memory? Do you think the subtle tastes and aromas of tea is easier to compare without direct reference than the size of a lone sandpiper on a distant mudflat? Or do you think we can sometimes be a little over-confident with our comparisons of a tea we are drinking to another tea in our memory?

Tea And Prostate Cancer: Keep Headlines Truthful and Stay Out of Advocacy on Points You Don't Know

This post centers around the relatively recent study published on the topic of Tea and Prostate Cancer. If you're interested, here is a link to the actual study: Tea Consumption and the Risk of Overall and Grade Specific Prostate Cancer: A Large Prospective Cohort Study of Scottish Men.

In this post, I highlight something that happens on a nearly daily basis, which oversteps an ethical boundary for me, in the area of popular science coverage by the media. I also examine the way the UK Tea Council reacted to this research, and I urge them to take a different approach, which I think would ultimately be more helpful not only for the tea industry as a whole, but for their own organization, and for the state of popular science in society at large.

Specifically, I call them to focus their efforts on the media, ensuring truthful comments, rather than making statements about scientific studies in which they had not played any direct role.

An article about tea and health, where the headline poses ethical problems for me:

An article was recently published in the Telegraph, a UK newspaper, with the headline "Men who drink 7 cups of tea are 50 per cent more likely to develop prostate cancer". I am not going to link to this article because I have ethical problems with the choice of headline, and I do not wish to endorse it. You can find it in a search engine if you want. Here is a screenshot of the article:

I see a serious ethical problem with the choice of headline: it is less than fully truthful, and, when read in isolation, could be misleading. The objective reality is that a recent study found evidence that men who drink 7 cups of tea are 50 per cent more likely to develop prostate cancer. It is not truthful to state as fact that "Men who drink 7 cups of tea are 50 per cent more likely to develop prostate cancer".

Because a far greater number of people see a headline than actually read the article, even though the sub-heading of the article, and the article's text itself, clarify the more truthful, objective reality of the matter, a large number of people are going to read only the headline, and settle on the piece of information presented as fact (which is the result of a single study, certainly not accepted as scientific fact). I think that, collectively, this sort of simplistic news coverage leads the public consciousness to oscillate between one-sided views, like "tea is healthy" or "tea is unhealthy" rather than thinking holistically, and in more balanced terms.

The fact that this practice is the norm in the mainstream media does not make it ethically okay. Personally, I find it conflicts with my beliefs, as it less than untruthful, and I think that this sort of sloppy choice of headline serves to encourage simplistic thinking and spread misinformation. I would urge all news media to put greater care into maintaining truthfulness in headlines, and I would encourage all readers of media to put pressure on the businesses that run these organizations, to have greater integrity in their choice of headlines.

The UK Tea Council's Reaction:

The Tea Advisory Panel, which is run by the UK Tea Council, issued a statement which was presented in this article, that the "research was flawed and the higher incidence of prostate cancer could be attributed to other factors, such as smoking, stress or diet."

I also have ethical problems with this advisory panel issuing a statement on this matter. Was the person who made this statement directly involved in the research? Did the council include one or more of the scientists who carried out the peer review in the journal in which the study was published? Have they conducted a thorough meta-analysis of the research to date on tea and prostate cancer? I suspect that the answer to all three of these questions is no.

From a scientific perspective, if this person is just making an assertion of fact not backed by any evidence, their statement has no validity whatsoever. I definitely think that scientific research needs to be approached with a critical mind, and I think people and groups outside the scientific establishment often offer valid and useful criticisms of science. But I also think that blind criticism coming from an industry interest group has no role in science, and no credibility in my eyes.

I would like to call anyone who is a member of the UK Tea Council, or who has any sway over them, to ask them to refrain from these sorts of statements, and instead, to focus their efforts on the media, like the Telegraph (and numerous other papers), who have chosen a less-than-truthful headline. The study was just a scientific study, and it found some strongly suggestive evidence, but it certainly did not establish anything as undisputable fact. If there are flaws with the study, it will take deeper scrutiny, considerable time, and possibly further research to uncover them. It is highly doubtful that anyone from the UK Tea Council would have had time to scrutinize this study deeply enough to uncover any serious flaws in it, in the brief time between when it was published and when the advisory panel issued their statement.

What do you think?

Do you agree with me that the original headline, as shown here, is less-than-truthful? Would you prefer media to use greater care in creating headlines that are truthful when read on their own?

How do you feel about the statement from the UK Tea Council's Tea Advisory Panel? Do you think they have also overstepped an ethical bound? Do you agree with me that it would advance the public interest more for them to focus more on the truthful presentation of the study by mainstream media, than to make statements about a study in which they had no involvement and have not taken the time to scrutinize in depth from a scientific perspective?

I think that if the UK Tea Council's Advisory Panel focused on the media in the manner described above, they would ultimately be having much more of a positive impact on the world, in terms of promoting an accurate public understanding of the facts in this case. I also think they would look a lot more credible, both to me, and to the scientific community as a whole.

Price and Deals When Buying Tea Online

I recently received a box of samples from the newly launched Paisley Tea Co, which is an effort of Two Leaves Tea (Formerly Two Leaves and a Bud).

This post is not about the company's teas; I have more to say about them later; if you're itching to read more, you can peek at my lengthy review of their English Breakfast on RateTea. This post, however, is about a phenomenon that I've seen occur with a variety of companies that sell online. This post is directed both at tea shoppers and tea companies, and I hope there will be some useful tidbits in the post for both audiences.

Pictured here is a clipping from a screenshot of the page for Paisley Tea Co's Organic English Breakfast, on the official online store of Two Leaves Tea:

The price, for a box of 24 tea bags, is $5.95. Now, take a peek at this screenshot, taken from Amazon.com:

Now the price is $3.82. But the product is out of stock. I discovered this page, supposedly selling this tea, after reading a post on The Everyday Tea Blog, titled Paisley Tea Co, Organic Double Earl Grey. This price is discounted over 35% off the price listed on the company's official site. A little more searching turns up the following listings:

These are sold by Amazon.com's Add-on program, and some of them are in stock. This program lists items that would be cost-prohibitive to ship on their own, and they are intended to be purchased when someone makes a larger ($25 or more) purchase from Amazon, and they ship for free in these large purchases.

Sometimes you can find deals online:

If you are looking to buy a product online, you can sometimes find it cheaper than the list price on the company's main website. You may also sometimes find coupon codes if you search for them. This can be good news if you are a tea drinker looking to buy tea online. Three suggestions I'd have if you want to look for deals on a product you've already decided to buy would be:

• Check Amazon.com, eBay, and other major online marketplaces.
• Try searching Google shopping.
• Do a basic search for coupon codes for the company you are buying from.

Is this sort of setup beneficial for the company selling the tea? Often, yes, as I explain below. I do want to point out, however, that these "off-the-main-website" deals usually are limited to larger, more mainstream tea companies.

Why do such discounts exist?

Teas can be available at a discount for a variety of reasons. Some of them include:

• If a company is hoping to sell a major portion of their products through Amazon, eBay, or any other marketplace website which has its own reputation system, sellers sometimes initially sell products at a discounted price in order to establish a track record. They forgo additional profits as an investment to establish their reputation. This practice is most common with smaller companies.
• If a company is launching a new line of teas, or a new tea brand, like Paisley tea in this example, they may offer a discount to help jump start their new products.
• Sometimes packaged teas end up in the hands of a company (or individual) that cannot easily sell them or put them to use, and wants to get rid of them, and they then mark the price down below the company's list price, as a way of recovering some of their loss. Discount stores can also buy random shipments of tea for discounted prices, and sell them at a modest profit, still below list price.

A word of caution on bargains being displayed but not available:

I just want to highlight one potential problem that can arise from a setup like the one here, especially if it persists in the long-run.

I think that it can be potentially problematic, and can hurt companies, when there is a lower-priced item available on a third party website, but the item is out of stock. This is especially true if the price is presented as a normal price, rather than being advertised as a special discount (sometimes this can be harmful even if it is in stock). If a person searches around and somehow finds the bargain-priced item labelled as normal (like the Amazon example above), they may get excited and think: "Wow, at that price, I want to buy this product." But then they go to buy it and it is out of stock. But then they see the same product for sale on the company's official site, or in a supermarket, or another store, for the normal price, and it seems overpriced, in comparison to the discount price. They'll be likely to think: "Wow, this store is price gouging." or "This tea is overpriced." and not buy it.

Policing prices:

Pictured here is a rather old police car, a Ford Mustang to be precise; the concept of price policing really has nothing to do with the actual police, and tends to be enforced through contracts between wholesalers and distributors, rather than criminal law. This picture is included strictly for amusement.

Some companies actively police their pricing, enforcing minimum retail prices, because they worry that if their products are too widely available for low prices, they will lose money because people will become less interested in buying the products at a higher price. For example, there is a shoe store that I like very much, called The Natural Shoe Store, on 40th street in Philadelphia. The staff of this store have told me that one company threatened to stop selling them shoes because they had priced them too low, even though they were still selling the shoes at a comfortable profit over the wholesale price.

I don't like the idea of price policing like I described here. I think it goes against the idea of the free market economy, and even if it benefits one business, I think it tends to harm the economy as a whole. But I do think that it is good for businesses to think critically about who is going to see what prices where, and what conclusions they will draw from them. Offering discounts and deals can be a great way to jump-start a new line of teas, or a new brand of tea like Paisley here. In some cases, though, it may be better not to discount.

Rather than policing prices, I think a better approach is to be cautious about where, when, and how much you discount your products.

What do you think?

Do you ever shop around for deals on tea online, that is, deals that go beyond the price listed on the company's main website? How about when buying other sorts of products? For companies: when do you think the best time is to discount? And what do you think of the idea of price policing. Tea companies: would you ever do it? And tea drinkers, do you think it's acceptable for a company to do, or does it undermine the ideals of a market economy?

Top 5 Most-Viewed Tea Photos on Cazort.net

A website that I also run, but do not publicize very much, is Cazort.net. Cazort.net is a rather old site, pre-dating Facebook. Before I founded RateTea, I used to post some tea reviews on that site. More recently, I started uploading photos there. A few of these photos relate to tea.

This post highlights the top 5 most often-viewed tea-related photos hosted on Cazort.net. These are not necessarily the best or prettiest photos, just the ones that get the most views. If anything, I think these tend not to be the best photos, with perhaps one exception of a photo that I like. For dramatic value, this count will proceed in reverse:

#5. Loose Leaf Tea Sample Bags:

This picture was featured in my blog post Ideal Tea Sample Sizes: How Small, How Large? I personally think the post is much more interesting than the photo, and have no clue why the photo is getting so many views.

#4. Iced Green Tea:

I do think this is a rather pretty photo, probably the only photo on the list that I think has good composition.

#3. Back of Tea Bag Wrapper, Dong Suh Brown Rice Green Tea:

Huh? Yeah, your guess is as good as mine. Not sure why people would want to look at this.

#2. Starway Loose Green Tea Tins:

This is the photo of one of the teas that I featured in my post Cheap Tea: Loose-leaf Teas Offering Outstanding Value.

#1. Dong Suh Tea Bag Wrapper:

Yes, this is the number one most-viewed tea-related photo on my site. The photos of loose-leaf tea all get considerably fewer views.

Some things about the web really don't make much sense to me. What do you think? Do you have a theory as to why the photos of the Dong Suh tea wrappers are getting so many views?

Tea Brick Identification Help: 2008 Sheng Pu-erh?

One of my friends was moving and giving away a bunch of stuff, and gave me a brick of compressed tea. Can anyone help me with identifying it? I see the characters for Sheng Pu-erh tea (生普洱茶), and I see 2008, so I assume this is some 2008 Sheng Pu-erh. If anyone could verify this and provide me with any other interesting or useful info, I'd be very grateful:

The front of the brick:

And the back:

Thanks in advance!

When Everyone Agrees on a Tea - Or Not?

People have vastly different tastes in tea. This morning, a new review was posted to RateTea, which I happened to read, and this review was of Two Leaves and a Bud's Mountain High Chai. This tea now has five reviews on the site.

Interestingly, four of the five reviews seem to agree on one point: the tea has a strong spice aroma, but the base tea is on the weak side (or mellow/smooth, for people who prefer to phrase it positively). Some people seem to like this and others don't; one reviewer noted steeping the tea for 30 minutes!

I find this interesting, because it is rare that people seem to agree this much about a tea. In general, when I see four out of five reviewers agreeing about a certain characteristic of a tea, I'm likely to believe their reviews.

Checking Steepster, breaking the pattern:

Interestingly, I checked Steepster's records for the same tea and I'm not seeing the same pattern in reviews there. One of the reviewers noted bitter flavors dominating the cup if it is steeped too long.

No consensus on the aroma:

I also read Little Yellow Teacup's review of the same tea, and interestingly, I found that this review said that the aroma was dominated by cinnamon. I tend to strongly dislike masala chai blends that are dominated by cinnamon, and I've found that this one, in my perception, is dominated by clove (which I like more, although in this case I still thought it was a bit unbalanced). I've tried the tea many times over a long period of time too, so if the company changed their formulation, it produced only a subtle change that I did not notice.

I find this difference interesting, because it shows how people perceive aromas differently.

What do you think?

Have you tried this tea?

And do you have any idea why there seems to be clear agreement on RateTea's reviews whereas Steepster's don't seem to show the same pattern? Could the two sites perhaps be appealing to people with somewhat different tastes or different ways of perceiving tea? Or do you think it's just randomness? It is a small sample of reviews in both cases, after all.

And do you think that in general, people are more likely to perceive aromas differently and more likely to agree on flavor (i.e. bitterness, basic strength of a tea)? Or do you think that's just this specific case?

Tea Bag Selection in Mariposa Co-Op, and Tea Bags and Sustainability

This is the first of at least two posts on the topic of Mariposa Food Co-op. Mariposa has been in operation for quite some time, in West Philadelphia, but it recently moved into a large, new storefront on Baltimore Avenue, near 49th street. At the same time, the co-op opened up its store to the general public; in the past, they only allowed members to shop there.

I am interested in Mariposa for a variety of reasons. One of them is that, like many cooperatives, it is run by consensus. I am particularly interested in consensus as my friends and I have recently founded a new religious group, called Why This Way, which is run by consensus. But in this post, I want to write not about the co-op itself, but about its selection of tea bags:

This photo looks remarkably similar to a photo I took recently in a Whole Foods supermarket, and have yet to post, but hope to post in the near future.

The brands represented here include brands specializing in organic tea bags, such as Eden Organic, Choice Organic Teas, and Organic India, as well as mainstream tea bag brands, such as Twinings and Celestial Seasonings. Another brand, Traditional Medicinals, focusing on medicinal herbs, I find is a frequently-stocked product in co-ops and health food stores. Yogi Teas also has a good presence, and Good Earth's flagship tea also makes an appearance.

This store also sells bulk loose-leaf tea, something I'm quite excited about, and which I will cover in a future post. The bottom shelf, not pictured, did include two loose-leaf items: Ajiri Tea, a Kenyan black tea that I would highly recommend and that has favorable reviews on RateTea, and loose-leaf Yerba Mate from EcoTeas.

How do I feel about this tea bag selection?

To be honest, I am not excited by the selection here. The prices seem high to me, running from about $3.50 to $5.00 for a box of about 20 tea bags, with most brands centering around the 4.70-4.80 price range. That seems a lot to pay for a box of tea bags, especially when the same store sells bulk herbs and loose-leaf teas, which are, in my opinion, considerably higher in quality, and which are much cheaper per cup.

I also feel a bit ambivalent about the "eco-friendly" brands of tea bags, like Eden Organics and Choice Organic Teas. I care a lot about sustainability. I think organic agriculture is a good idea, and, all other things being equal, I would not only prefer organic certified tea but may even pay a slight premium for it. But I also think that there are other issues to consider when considering environment impact.

These products are all highly packaged...boxed, most shrink-wrapped, and containing individually-packaged tea bags. Not all the packaging is biodegradable. A few of the products are fair-trade certified, but, as I explored in my recent guest post on Journey for Fair Trade about fair trade and the tea industry, the "value-added" processes like tea bag packaging results in profit that tends to be taken by Western countries, not a higher price paid to the original producers. And, also relating to the portion of profits going to producers vs. blenders and packers, few, if any, of these boxed products contain high-grade, whole-leaf tea.

It seems a little misguided to me that people are paying such a premium ($4.80 seems like a lot of money to me) for a box of tea bags with the idea that it is "eco-friendly" because it is organic certified, when the whole act of buying tea bags rather than loose-leaf tea has environmental and economic impacts that most of the people who value organic tea would consider negative. I almost wish the Co-op could just put a giant sign in front of all these products with an arrow pointing over to their bulk herbs and loose-leaf teas, saying: "BUY AND DRINK LOOSE-LEAF TEA, IT IS WAY BETTER FOR THE ENVIRONMENT!", and of course, selling some convenient tea infusers to make the loose tea easily accessible to newcomers.

How about you? What do you think?

Do you think I'm coming down a bit too hard here on the practice of buying and drinking tea bags? Or do you agree with my points here, that it would be warranted to have a more aggressive push towards drinking loose-leaf tea, among an audience of shoppers concerned about the environment?

First Impressions Can Be Wrong: a Juvenile Yellow-crowned Night-heron

This post starts out talking about a bird, but if you are patient, it does relate to tea. Recently, this Friday, June 29th, to be specific, I was in Cobbs Creek Park, on the western border of the city of Philadelphia, near the Environmental Education Center at the end of Catharine street, and I spotted this bird:

People with only minimal knowledge of birds might recognize that it is a type of heron. The cryptic plumage is a clue that this is a juvenile bird; juveniles begin with camouflaged plumage, because birds tend to be most vulnerable to being eaten by predators during the first year(s) of their life. As the birds age, they become more experienced and better able to stay safe, and they take on their brightly-colored plumage that helps them to defend a territory and attract a mate.

First impressions can be wrong:

When I first caught a glimpse of this bird, my first impression was that it was probably a juvenile green heron, because, of the birds that look vaguely similar, that bird would be most common and likely to occur in this habitat. But then I realized that it was a night-heron, a primarily nocturnal species of heron. A tip-off is the bright red eye, adapted to seeing at night. Then I thought, oh, wow, it is probably a black-crowned night heron, something I would be excited to see in this city park, but would not think entirely out of the ordinary. But upon examining it in detail, I found that it was actually a yellow-crowned night-heron, quite an unusual find anywhere in Philadelphia, but especially in a city park like this, and, on eBird, never recorded in June. Click the photo to find a page where I explain how to tell apart the juveniles of these two bird species; the easiest clues are the long neck and legs.

I find that the process with which I progressed through different (false) impressions of this bird parallels the process with which I experience many things in life. Sometimes first impressions are spot-on, but in other cases, especially with things that I do not experience often, they can be way off. I've only seen a handful of yellow-crowned night herons in my life, and they have usually been adults in very bold, distinctive plumage.

What makes an expert?

Recently I spoke with an experienced birder who had once had the opportunity to bird with Kenn Kaufman, a famous naturalist and author of several well-respected field guides to birds. The birder I spoke with was struck by how Kaufman would look at very common birds extensively, often examining them for a considerable length of time before calling out what they were. Most birders (including, often, myself) will quickly call out: "Oh look, it's a such-and-such." whereas Kaufman was examining the bird in detail, ruling out all the possibilities of rare, unusual, and unexpected species that it could possibly be. Maybe Kaufman is such an an expert on birding because he suspends judgement until he has enough evidence to form an accurate opinion.

On tea:

Often, when I sample a new tea, I have a bunch of impressions about it. I see how the dry leaf looks, I see how it smells. If it is a tea that I'm familiar with, my impression of what it will actually taste like when brewed is often quite accurate. But, especially if it is a type of tea I am less familiar with, my impression can be way off.

The same is true of tea companies. Recently I wrote about grasping the aesthetic of a tea company, a process which can take considerable time. There are many stages of first impressions in this process, including looking at their website, reading or hearing about others' opinions of their teas, and tasting the first tea, and then later ones. But I find that it often takes extended sampling to really form an informed opinion. I can form an impression very quickly, but, like with the case of the heron pictured above, it might be wrong.

I don't particularly have a life goal of becoming an expert on tea (or birds), but I do feel inspired by this occurrence to suspend judgement and pay more attention, both to tea and birds.

How about you?

What are some times in your life, both pertaining to tea, and other matters, in which your first impressions have been way off?

Tea Subreddit: A Tea Community on Reddit

Today I want to draw attention to an online tea community that is quite active, highly diverse, and has a continuous influx of tea newcomers. These factors combine to make it an excellent place for advancing tea culture online. This is the Tea Subreddit:

Subreddits, like the tea one, are small sub-communities of Reddit, focused on a particular topic. They are relatively loose, open communities, yet still have a certain degree of cohesion to them.

About Reddit:

Reddit is a social sharing website, a little bit like Digg, but distinctly different, which involves sharing links, up and down voting of items, and discussion. I first learned of Reddit through a friend who mentioned tangentially knowing one of the people involved in the development of the site.

In spite of being superficially so similar to Digg (both allow sharing, up and down voting, and commenting), the two sites are radically different. I find that Reddit is distinguished from other similar sites by its peculiar culture, and I have been unable to fully understand or explain why its culture is so different. Both sites have their following (Reddit is the more popular of the two), and I enjoy both sites, but I find that I strongly prefer using Reddit.

The main distinction that I notice between the two sites is that Reddit seems to generate far more discussion. A link that becomes popular on Reddit will almost invariably have dozens to hundreds (even sometimes thousands) of comments, whereas on Digg, links regularly make the front page with no comments at all, and many of them have only a handful. The discussion on Reddit is what distinguishes the site, in my opinion.

But I also find the discussion on Reddit to be consistently more respectful and positive than the discussion on Digg. I don't know how or why, but Digg often gets overwhelmed with negativity and hostility, whereas this seems to happen much less often on Reddit. I also tend to be much less interested in the stories that show up on Digg's homepage (although I usually stay off the homepages of both sites).

What I like about the tea subreddit:

The tea subreddit is highly eclectic. It's a place where just about any topic pertaining to tea can come up...you'll find die-hard practitioners of Gong fu brewing, even a few serious collectors of Pu-erh, a healthy dose of loose tea enthusiasts, and a massive supply of casual tea drinkers, many of whom are quite open to learning more about tea.

Of all the online tea communities that I've come into contact with, this is the one where I see the most interaction between people with differing levels of immersion and experience in tea culture. I'm particularly excited about this, because one of my main intentions with RateTea is to do exactly this, to draw in casual tea drinkers and help push them in the direction of high-quality single-origin artisan teas.

I'd encourage you to participate:

If you are going to spend time on online communities with the goal of advancing tea culture, I would encourage you to participate in the tea subreddit. Not only are you highly likely to get something out of it, but you can also help by giving guidance to the numerous newcomers who post there.

What do you think?

Have you ever visited the tea subreddit? If so, do you also find that it is a useful place for advancing tea culture? Have you used both Digg and Reddit, and if so, have you also found, like me, that Reddit tends to have both more discussion, and more respectful discussion?

Fair Trade and the Tea Industry on Journey for Fair Trade

I recently shared a guest post with the blog Journey for Fair Trade. Journey for Fair Trade is a blog, run by Mitch Teberg, focusing on fair trade. Mitch is currently working with the United Nations Development Program, and recently moved from Vietnam to Afghanistan.



One thing I really like about this blog is that Mitch Teberg is looking to promote fair trade, but he also examines the fair trade organizations with a critical eye, and looks to give as much of a voice as possible to the producers of the products which are imported to the U.S. and other Western countries with fair trade certification labels. The blog often goes into considerable depth about potential criticisms of fair trade, and in one case, even organized some activism surrounding a fabricated news article about fair trade producers and child labor. I also like the way the blog integrates discussion of other sustainability-related issues, as I think fair trade is not just about wages or working conditions, but is also about long-term health and environmental issues in the communities producing the goods imported to the Western world.

If you're interested in reading a blog that is focused on fair trade, and that addresses all types of producers, broader than just tea, and broader than just agriculture in general, you may find this blog very interesting. Updates are relatively infrequent, but posts are quite deep.

My guest post, specifically about tea:

You can find my post on the blog; it is titled Fair Trade and the Tea Industry.

Grasping The Aesthetic Of A Tea Company

In the course of sampling teas and reviewing them, I often go through a process with a new or unfamiliar tea company, in which I move from having no familiarity with the company, to trying one, two, three, and then more teas. Eventually, I form an impression of the company. Besides reflecting on the business, customer service, pricing, and presentational aspects of the company, I also form an impression of what I'd like to call the aesthetic of the tea company's teas. This aesthetic represents what I think of how the company's teas tend to differ from other company's teas, or how they tend to deviate from average or "typical" examples of each type of tea.

The aesthetic of a tea company is a bit of a nebulous concept, like this Lagoon Nebula pictured below, but, like this nebula, it is still a real concept that can, in some cases, be described in words:



Aesthetic can take the form of teas being sweeter or more bitter than typical, or of teas performing better under western-style brewing or gong-fu-style brewing, of the leaf of teas having certain characteristics of color, shape, or form, or of certain aromas being more or less represented than typical.

When comparing similar teas, aesthetic is sometimes subtle. For the most part, if you try a bunch of the same type of tea (like dragon well green tea, or Keemun black tea) from different companies, you'll be trying similar teas. But you will also probably notice certain trends even in these cases, if you pay enough attention. And, when looking at a company's whole catalogue, you will notice much larger trends in terms of which teas they choose to stock.

Some examples of a company's aesthetic that I've noticed:

• Rare Tea Republic struck me as carrying a lot of smoother-than-average teas that had a moderately vegetal flavor, more vegetal than typical, especially for their black teas, but not overwhelmingly vegetal.
• Adagio Teas has seemed to me to carry teas which tend towards a sweeter flavor, with lighter aromas, although they certainly have some exceptions as well.
• TeaVivre's teas struck me as more aromatic than most Chinese teas for sale in the west. Each tea of a familiar style that I tried, conformed closely to the "typical" examples, with traditionally more bitter teas tasting more bitter and traditionally smoother teas tasting smoother.
• Rishi Tea seems to often have bold, edgy teas, with atypical aromas and strong flavors, often a little out of my comfort zone, but always making my tea-drinking experience enjoyable.
• Life in Teacup seems to have a decidedly non-western focus, with more teas that initially taste quite different to a western palate. The company also carries a lot of teas that are less well-known in the West. This company's teas are more likely to strike me as a bit strange, but I've found, they are also more likely to excite me, and I'm more likely to find teas I consider to be truly exceptional from Life in Teacup than from most other companies.
• Simpson and Vail, whose teas I've been sampling recently, seem to have dry leaf that is less aromatic than typical, but I find that their teas are much more pleasant to drink than I'd expect from the aroma of the dry leaf.

Some companies, like Upton, are so diverse that it's hard for me to describe an aesthetic of the company as a whole. And in most cases, I haven't formed enough of an impression to describe a company's aesthetic.

Forming an impression of aesthetic:

In order for me to form what I would consider to be a very solid impression of the company, I like to do the following things:

• Sample some teas that represent the company's strengths - I think that a company's strengths and areas of focus say more about the company than random teas. Even in cases where a company specializes in a type of tea I am less familiar with, I want to really delve into the specialized offerings. When a company offers me samples, I like to accept at least a few samples that the company wants me to try, and that I may initially be less enthusiastic about. Sometimes, like with Rishi Tea's Vanilla Mint Pu-erh, which I would have never chosen to sample on my own, I am pleasantly surprised.
• Sample some of the company's most unique offerings - A recent example of this would be sampling Shanti Tea's Los Andes tea from Guatemala (my review).
• Sample some teas of styles which I am very familiar with - If I try only unfamiliar teas, I don't have a great sense of how the company's teas compare with others, both in terms of quality, and character.

The aesthetic begins to take form:

Once I've begun to sample a sizeable portion of teas from a particular brand or company, I begin to form an impression in my head about what that company's aesthetic is. Every tea company that I have sampled teas from has had its own unique stamp, signature, or characteristic aesthetic, but in some cases, it has been more overt, whereas in other cases, it has been subtle. This aesthetic reflects the decisions of the company's staff in which teas they choose to stock and sell. It also reflects the company's audience, and it may also reflect the companies practices of packing and storing teas, as these influence the tea's flavor as well. For example, I suspect that TeaVivre's loose-leaf tea is so aromatic because it is packed and sealed closer to the source of production and not re-opened after being shipped to the US, in contrast to some companies which import tea and then re-package it.

What do you think?

Do you think that the "aesthetic of a tea company" is a useful concept? Have you formed any impressions about the aesthetics of any tea companies yourself, whether or not you call them by this name? If you've formed an impression of the tea companies I mention here, does your impression fit with mine, or do you have a different view of any of these companies?

TeaChat Discussion of Extra Dried Tea, and TeaVivre's Xin Yang Mao Jian

This post is in reply to a thread on the TeaChat forums, titled Extra Dried Tea. This thread begins with a poster, beachape, who wrote about friends they had in the Huangshan area of Anhui province in China; the discussion is about green tea:

...They told us that the secret was that they dry the tea more than usual when they prepare it. Most tea for sale is about 80% dried upon sale/packaging. They dry theirs as much as possible, which makes the tea very brittle but preserves well. Such brittle tea would not be good for sale, and producers prefer to have more water weight to gain a better profit...

There is then a reply from edkrueger who writes:

...I think the "extra dry" sounds like "properly dry". And a lot of products nowadays are not dry enough...

Chip, who moderates TeaChat, then chimes in:

Playing devil's advocate ... the drier the leaf, the more it is going to want to absorb surrounding humdity/moisture/aromas ... odors? Is this a logical conclusion? So, I would think the best storage of such tea would be paramount ... and even then, once open ... drink up!

I find this discussion interesting, in large part because I don't have enough knowledge or experience to say which, if any, of these lines of reasoning are accurate. Please chime in in the comments if you know about any of these things, and know which of these rationales are more or less valid, and can explain why.

My experience with TeaVivre's Xin Yang Mao Jian:

Recently I sampled a tea, Xin Yang Mao Jian from TeaVivre. I liked this tea very much; it was a bold, brisk, bitter green tea, darker, and fruity, with an intense aroma and flavor. I gave the tea a very high rating, 93/100. I also shared it with Evan of Pluck Tea, and we both enjoyed it; I enjoyed it even more with his brewing of it, as I find Evan to be considerably more skilled at preparing green teas than I am.

Here is what the leaf looks like now:



An interesting twist: the mao jian goes bad very quickly:

I wish I had photographed this tea up close right when I opened it, because I think it looked slightly different. It looked very wiry--so much that I posted a reply on the thread above remarking that this particularly tea was more thin, wiry, and brittle than I would expect for this style, and wondering if I had a batch of drier-than-normal tea. It's hard for me to know, however, whether the tea changed, or whether I've simply gotten to the bottom of the container, where the pieces seem to be both larger, and more broken. It's a simple fact of physics that when shaking a tea about, the smaller, denser pieces will tend to accumulate at the bottom, and the lighter, more wiry pieces will tend to stay at the top. This tea was relatively loosely packed, so as to keep the leaf intact, so I can see the settling explain the difference I observed between the beginning and the end of this small batch.

But, regardless of explanation, I found that, about a month and a half after opening the mao jian green tea, when I got to the bottom of the container to consume the last several cups worth of the tea, it began to acquire "off" aromas, and these aromas were so unpleasant that I ended up pouring off the last cup that I brewed. I have little interest in brewing up the remaining few cups worth.

Granted, this is a tricky tea to brew. Even when it was right out of the container, I found that it had a narrow range of temperatures that produced good results, and it would be dramatically bitter if the temperature were too high, and quite bland if it were too low. I also found it performed better with Gong Fu style brewing, and was trickier to produce good results with using western-style brewing. But when I got it right, it was very good--good enough that I gave it a 93/100 rating.

Either the tea has spoiled somehow, or the leaf that settled to the bottom of the container has characteristics that I find objectionable. The remaining leaf smells strong, but no longer smells pleasing to me. There are also strong vegetal tones which were absent in the original aroma of the dry leaf. The remaining dry leaf now smells a lot like asparagus to me, and the brewed cup is now substantially more bitter and astringent, even brewing at lower temperatures.

I was careful to store this tea in a clipped bag inside an airtight tin. The inside of the tin even smells a bit off now.

Interestingly, I stored two other green teas from TeaVivre the same way, their Huang Shan Mao Feng, and their Chun Mee, and both of these teas have stayed fresh very well. The Mao Feng in particular tastes just as fresh as the day I opened it, and if anything, has come to taste a bit better to me.

Do you have any explanations?

I'd be curious to hear anyone's explanations about this phenomenon. I also would like some critical feedback on the original thread...and I'm curious if you think there is a relationship between these two things, or if you think they are unrelated.

Bearsblog: Featured Tea Blog - Focusing on Pu-erh Tea

Today's featured blog is a specialized blog that, unfortunately, I think is easy to overlook, but, once it gets your attention, if you're interested in its subject matter, is impossible to forget. This is Jason's Bearsblog, which focuses mostly on Pu-erh (apologies to Jason, I've decided to spell it this way on my post, for consistency), with only a few sparse mentions of other types of tea. The subtitle of this blog reads Chronicling the obsession, which I think communicates how Pu-erh is a whole world in and of itself.



I am not a die-hard Pu-erh enthusiast. Pu-erh is one of those things that I can see getting into a lot more at some point, but right now, I am a definitive newbie with respect to it. While I do have opinions on (and am sometimes wowed or disappointed by) various Pu-erhs that I'm served, I don't drink much Pu-erh, and don't have much in my cupboard either. I know little more than the basics that one can find on a typical, reliable general-audience website; I even know a lot less than one can find on Wikipedia's page on Pu-erh (which is surprisingly thorough). And my experience with brewing Pu-erh is limited. But I find myself coming back to Bearsblog at random times, as it is one of the best places for Pu-erh on the net.

What I like most about this blog:

One thing I like the most about this blog is that, in spite of being so specialized, it has a lot of material that is relatively accessible. Pu-erh doesn't always seem to be the most accessible type of tea. I have heard the perspective voiced that people who are really into Pu-erh tend not to want to blog about it publicly, because the supply of certain batches is limited, and they are afraid of good cakes getting snatched up. I don't know how much people actually hold or act on this perspective, but I do know that Bearsblog makes the really deep level of Pu-erh knowledge a little bit more accessible. Jason also advertises his meetups, to give an opportunity for new people to connect with die-hard Pu-erh enthusiasts.

There are two pages which I think are incredibly useful and fully accessible to newcomers: the page New to Pu'er? and, for more depth, Pu'er by Appearance: Types & Storage, which I find to be one of the best references on Pu-erh on the net. In fact, if I had to pick a single page as a reference for Pu-erh, to complement Wikipedia's page on Pu-erh, it would be that page on Bearsblog.

Bearsblog is also linked up with other similar blogs and some interesting websites. If you like this blog, you will likely like the other blogs and sites it links to as well.

And on a final note, I think this blog has beautiful close-up photography. I also think that the blog's theme, with the blurry, mostly gray background, is perfectly suited to the subject matter and style of photography. I also like the length and style of the written descriptions of teas that Jason shares.

Do you know Bearsblog?

I'm curious to see how much overlap there is between the people who read my blog and the people who read Bearsblog. I suspect the overlap may actually be relatively small! But, even if you decide not to subscribe to this blog, I think it is an indispensable resource to know about.