Welcome Guest ( Log In | Register )

60 Pages < 1 2 3 4 5 > » Bottom

Outline · [ Standard ] · Linear+

 Tea (Chinese/ Oriental/ Japanese /Green), Come share your experience

views
     
TSauhckw
post Aug 8 2010, 06:46 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


I will post the cover (original wrapper) of the Pu-erh later on.

I tested all 3 of em today and compared side by side. My humble/noobish review. All 3 were great, but if were to rate in sequence,

Flavor (from highest to lowest)
-Mi Di (2010 - spring)
-Lao Ban Zhang (2005 spring - but packed in 2006)
-Meng Ku (2009 - spring)

After Taste (from highest to lowest)
-Lao Ban Zhang (2005 spring - but packed in 2006)
-Mi Di (2010 - spring)
-Meng Ku (2009 - spring)

I was asked to drink in the sequence from Meng Ku -> Lao Ban Zhang -> Mi Di. This is a good sequence. Menku was the lightest in terms of the flavor. It has good after taste. But after drinking Lao Ban Zhang, it was clear that LBZ flavor and after taste was better. Last was Mi Di, and it shows stronger flavor but after taste weaker than LBZ.

I was served using Shigaraki Clay. They go through hot water from this clay into a glass pot. This clay is amazing. Just tasting the water itself from the Shigaraki Clay, the water was sweeter.
TSauhckw
post Aug 8 2010, 11:08 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


QUOTE(auhckw @ Jun 10 2010, 09:04 PM)
I don't know whether it is coincidence or not, I took 1 liter of karigane green tea everyday for 1 week+. Ended up whole mouth full of ulcers. At least 5 biji. So painful. Have stopped for 2 days already, hope will recover soon
*
Reason found: I was told by the staff, that there is a baking with fire process for Karigane, maybe that is why it may be consider as heaty drink to my body

PS: Seems like I syiok sendiri in this thread tongue.gif
TSauhckw
post Aug 9 2010, 02:06 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


2009 Spring – HOJO Meng Ku High Mountain Raw Pu-erh

user posted image

user posted image

2005 Spring (Packed in 2006) – HOJO Lao Ban Zhang Raw Pu-erh

user posted image

user posted image

2010 Spring – HOJO Mi Di Raw Pu-erh

user posted image

user posted image

TSauhckw
post Aug 13 2010, 04:28 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


2009 Menghai Da Yi Gong Tuo Raw Pu-erh tea tuo in box * 100 grams
user posted image

user posted image

user posted image

user posted image

user posted image


2010 Menghai "Da Yi Jia Ji Tuo" Raw Pu-erh tea tuo
user posted image


2010 Menghai V93 001 Ripe Pu-erh tea * 500 grams bag
user posted image

This post has been edited by auhckw: Aug 13 2010, 04:28 PM
TSauhckw
post Aug 15 2010, 02:12 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


Just bought this:-

Bodum YoYo Double Wall Glass Personal Tea Set, includes YoYo Stainless Steel Infuser and 12-Ounce Glass
http://www.amazon.com/Bodum-Personal-Stain...e/dp/B0010NR7C0

user posted image

user posted image

user posted image
*Photos above not mine..

In short, this is going to be so much stylish and convenient in office smile.gif

Highly recommended for 1 person usage.


Added on August 15, 2010, 3:34 pmEdit: After giving it a try, the glass is firm, thick, heavy and nice to hold. You can feel a little heat from holding the glass, but not burning hot.

It can retain heat quite well. I compared it with my Purple Clay cup (200ml) vs this Bodum glass, seem like Bodum can retain heat longer. Reason is most likely because it is much thicker than my Purple Clay cup.

Initially I wanted to buy a Gaiwan, but seems like this can be an alternative. Love the the inbuilt stainless steel infuzer, so much convenient.

This post has been edited by auhckw: Aug 15 2010, 03:34 PM
TSauhckw
post Aug 15 2010, 10:14 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


QUOTE(jasmineh2y @ Aug 15 2010, 10:02 PM)
wow! it is elegant, how much is this? where i can buy it?
*
RM159 (Discount from RM2xx)
Live It Up. LG306 1Utama Shopping Centre (New Wing)
TSauhckw
post Aug 16 2010, 03:11 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


2010 Xiaguan Organic Old Tree Iron Puer Cake 400g

user posted image
*Photo not mine

I think this is still too new to drink. Can even smell the smoke without drinking it.

When drinking; smoke taste came first, followed by bitter, then with strong Hui Gan and can feel the dryness in the mouth/throat.

On 3rd infusion onwards, it tasted better. Less smoky.

Colour wise looks quite yellowish brown unlike other 2010 raw i've tried.
TSauhckw
post Aug 17 2010, 03:01 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


QUOTE(cuebiz @ Aug 17 2010, 02:50 PM)
Nowadays I don't buy new raw puer tea anymore. Mostly collect 90s since less smokiness and another few more years I can enjoy nice tea smile.gif
*
It is kind of expensive to buy 90s good puerh nowadays, so I planned to setup a Pu box (by the year).

I plan to get a box, labeled by the year and buy the year's puerh (diff range, 1 or 2 pieces each) and put it in. Keep the box for years to come and drink when is age enough. Do that every year.

Result of the box may or may not be good. But heck is much cheaper and should be ok if kept well. The box will worth much more then (10+ years time) flex.gif
TSauhckw
post Aug 17 2010, 03:02 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


2010 Menghai Da Yi Gong Tuo Ripe Pu-erh tea tuo in box * 100 grams

user posted image

user posted image

user posted image

user posted image

user posted image

I would say this is quite a nice young ripe pu-erh.

No smoky

No bitter

Tasted smooth

After taste: Quite good / dry at throat.

Tea leaves in small pieces and quite dark in colour.

Tea colour quite dark brownish. Picture above is first infusion. Second infusion even darker. Couldn't even see the bottom of my cup.

Worth the buy for drinking now.
TSauhckw
post Aug 18 2010, 03:37 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


I went to a shop name Xiao Yao Teahouse (175, 1st Floor, South City Plaza, Seri Kembangan, Selangor)

They have many types of Ru Kiln ware such as Tea Pots, Cups, Gaiwan, Sets, etc. According to them, they are the distributer for KL area since early 2009.

Info I got from them:-

-Dongda is the company that produces the Ru Kiln. Their factory is originated at Taiwan. Recently they opened another factory in China. Both produce Ru Kiln, but price wise Ru Kiln from China is much cheaper even though both use the same material. Reason for it being cheaper is because the workmanship at China is much cheaper.

-According to them, from the look of the Ru Kiln, you wouldn’t tell the differences. Only different is there is an extra red sticker on the Taiwan Ru Kiln (which is removable if you plan to use it). The shop doesn’t sell Taiwan Ru Kiln as they said it is harder to sell, so basically they are selling only China Ru Kiln.

-I was offered to try a Ru Kiln cup vs Porcelain cup. According to them, Ru Kiln cup will make the drink smoother and reduces the bitterness. So they gave me raw Pu erh to try. Frankly, I cannot feel a big difference in both. Possibility is because I had some heavy black coffee before entering the shop. Anyway, they said clients of theirs have tried beer with Ru Kiln, and it obviously removes the bitterness. I think I may try it over the weekend.

-When holding Ru Kiln it gives the feeling that it solid and heavy. I compared a few of them (of the same type) and I can see that there is slight different in all of them which makes sense as it is handmade. There are 3 colours of Ru Kiln in general, but even it is supposed to be of the same colour, there is slight different as burning process differs. When used over time, there will be nice vein noticeable.

-They also said that the price for Ru Kiln increases about 10% every year from the manufacturer.
TSauhckw
post Aug 18 2010, 03:37 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


Gaiwan Ru Kiln Sunflower Shape Gaiwan Set-Bluish white
*Photos from camera phone

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image
TSauhckw
post Aug 18 2010, 03:38 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image
TSauhckw
post Aug 18 2010, 03:39 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


QUOTE
The Host Ru Kiln
Precious Ru Kiln is the best in the world. Observing the color of glaze you can find it is just like the sun shines again after rain, mile and ancient as well as simple: touching its surface, you can feel smooth and exquisite just like beautiful jade.
The 10 th century A.D.(Song Dynasty ). A morning star is rising in Chinese porcelain history-Ru Kiln
Amount of treasures of Ru Kiln which can be handed down from ancient times is less than 70pcs, which are all rare treasures.
The host Ru Kiln shows its amazing beautiful by its meteoric, graceful and peaceful features as well as natural beauty without any flowery decoration.

Dongdao Ru Ware, the No. one Kiln in the world.
Dongdao tea tool (pots and cups etc.) are well received for its simplistic design, elegant appearance, a combination of simple aesthetics and noble character, looking from a distance you are amazed. However, coming closer, they are attractive and approachable. Its color reminds of the clear sky after a rain. They feel like jade ware, smooth and fine. The heritage of the noble character and ingenuity exhibited in Dongdao tea tools. Make the Dongdao tea tools objects of collection by the connoisseurs. Dongdao Ru Kiln ware tells people of a legendary history.

The First of Celadon & Ringleader Ru Kiln
Ru kiln porcelain had been listed on the top five famous Kilns ( Ru,Jun,Guan,Ge,Ding) in Song Dynasty, which had been praised as “The first of Celadon & Ringleader Ru Kiln” and keep the same until now. Ru Kiln is in the first position among all porcelain with exquisite base, stiff structure and glossy glaze color. Starting from Song, Yuan, Ming, Qing Dynasty, Ru Kiln had been used in royal court, and kept in royal court warehouse being considered as treasure, which can compare with sacrificial vessels in Song Dynasty and ancient cooking vessels of Zhou Dynasty. It was also said that no matter how many treasures you have, it still can not compare with a piece of Ru Kiln porcelain.

Shape—simple and exquisite, pure and substantial
Shape of Ru Kiln porcelain is grand and generous, anciently simple and graceful, the base cliff, pretty and stylish. Exquisite techniques and making with charms

Being eminent above all others of the same kind
Ru Kiln breaks new ground for the future in the Chinese porcelain history. It is eminent above all other of the same kind, which creates new style of celadon porcelain culture, builds up a good sample for the porcelain of simple color in Ming and Qing dynasties and erects monument for the development of porcelain ware. Ru Kiln has elegant and quiet beauty like mild jade, which is solid, generous and lenient, which is exceedingly beautiful, solemn and quiet, simple and generous.

Being polished again and again, coming up with excellent product finally
The firing techniques of Ru Kiln are very complicated. The porcelain base is made with more than 10 kinds of mines after being filtered by tambours of 80meshes and 120meshes, sucked all the irons by magnetite and tagged into slop, then slop being put into mold. After being dried, the porcelain base shall be polished for 3 times to make it smooth, thereafter, being fired for 10 hours at the temperature of 800’c, later being polished for 2 times. It will be finished after putting glaze on porcelain base and being dried, then fired for 13 hours; the detailed procedures are 18 steps. The main procedure of firing is the procedure of oxidation reduction under 1260’C high temperature and get rid of oxygen atom from silicate. But the rate of finished product is just 17%, as for the excellent product, even fewer.

Color---cyan like sky, surface like jade
Ru Kiln porcelain uses carnelian into glaze, which has beautiful quality, graceful, clean and simple with soft color full of water sense. For the light glaze color, it is like broad sky which is called “sky cyan” : for the dark glaze color , it is like the sunshine after rain, which is called “pink cyan” : for the white glaze color, it is like shinning star which is call “moon white”.

Crackle---silk like chaeto, quality like gold
Since the separation of glaze materials (carnelian crystal), the ware surface appears beautiful small crackle like scale, the pearl shape crystal is around the bubble, just like morning stars, it is very unique.

Textural Quality---smooth like skin, feel like fat
Ru Kiln porcelain is soft and smooth, feel like Chi with transparent and fruit juice. When being watched, it is like the green of mountain full of trees, having the beautiful of jade.
The host Ru Kiln is ancient, simple and elegant, with average smooth sense, taking the excellent technique of Ru Kiln and soul of changing of glaze color, which continues the great reputation of No.1 porcelain.

Notice on Collection and Appreciation of Ru Kiln Product:

[ Fostering of Ru Kiln porcelain]
1.        When appreciation Ru Kiln porcelain, you shall wash the inner and exterior of Ru Kiln clearly to avoid any oil contacting with it:
2.        When using it, you can use fostering pot brush to moisten the surface of Ru Kiln by tea liquid, then appreciate the changing of cicada wing like lines(for the host Ru Kiln ware used for long period, the appearance of tea lines is normal, it show ancient charms ).
3.        After finishing using it, you shall clean all the tea-leaf and wash by clean water and dry it.
4.        Before the Ru Kiln is used, it can be put in dry and clean room.

[Collection of Ru Kiln Porcelain]
1.        Ru Kin shall be put in a room which is well ventilated, dry and clean room.
2.        After being fostered and appreciated, the host Ru Kiln will show its unique wise, the changing of its cicada wing like lines varies from each, which also makes each one the unique in the world. It is the best artwork which is worthwhile to be collected.
3.        The Ru Kiln porcelain shall not be keep without being used for long period. Feel the function of enjoying while using to appreciate its texture and tea mixing together showing the art sense.
4.        The person who collects it can feel the soul of culture by heart: making mud forever, tasting the great sample of art.

TSauhckw
post Aug 18 2010, 10:57 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


Review:

I just tried Gyokuro in the Ru Kiln. Used a glass tea pot to brew the tea and then pour it into the Ru Kiln cup.

Seems like the first two infusion which usually has a little bitter when I drink it in Banko Yaki (Purple Clay) cup has gone down / nearly none. I think Ru Kiln gives stronger aroma (smell) and flavor.

On the 3rd infusion, I compared Ru Kiln cup side by side with Banko Yaki (Purple Clay) cup. Ru Kiln seems to give more flavor, but very much less After Taste compared to Purple Clay.

The cup is quite hot to hold, but still bearable. My only issue is, need to get use with this smaller (100ml) cup. Been using 200ml cup all the while.
TSauhckw
post Aug 19 2010, 03:16 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


Couldn't resist... Got myself another full set

user posted image

user posted image
TSauhckw
post Aug 19 2010, 11:42 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


Found this in my store room. Belongs to my dad. No idea what pot is this or who is that dude (as I don't know how to read chinese)

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

This post has been edited by auhckw: Aug 19 2010, 11:42 PM
TSauhckw
post Aug 22 2010, 11:23 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


Just got Shigaraki Kyusu today.

Mr Hojo was there in the store. He taught me how to taste water/tea. Basically, your upper lips should not touch the cup. Your lower lips to be intact the the cup. Suck the water/tea directly into the end of your tongue. The water/tea should bypass your teeth and front tongue. Once the water/tea is at the back of your tongue, let it flow into your throat. Don't swallow it. Not an easy task... Burnt my tongue and choked cause sucked too hard. Need a lot of practice smile.gif

Unboxing Shigaraki Clay Teapot (Kyusu) - Tachi Masaki

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image

user posted image
TSauhckw
post Aug 23 2010, 07:36 AM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


QUOTE(cuebiz @ Aug 23 2010, 12:49 AM)
Wow. I don't think that you should get too serious on how to do a proper way to taste tea.
*
According to Mr. Hojo that is the proper way to identify the quality of the tea. He said if you just swallow the tea you will not accurately identify the after taste which is the most important to determine the grade of tea ie RM30 and RM250 kind of tea. The same method of tasting can be applied to water, wine, etc

I doubt I will be doing that extreme whenever drinking tea, but would be good to learn how to properly do the tasting.

Mr Hojo is in KL till Oct, Weekdays after 7pm and weekend after 2pm. Visit him if you interested to hear from his experience regarding tea, clays. He has a diff concept about storing and aging pu erh.
TSauhckw
post Aug 23 2010, 10:58 AM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


QUOTE(Celest-Lee @ Aug 23 2010, 08:37 AM)
currently i just into tea. Randomly bought Lipton Green Tea at Giant. I drink it in the morning before breakfast and feel full whole day. LOL
*
If you are satisfied with Lipton, wait till you try proper green tea, full whole week smile.gif

QUOTE(cuebiz @ Aug 23 2010, 10:37 AM)
There are many ways to identify quality of tea but I would be more interested to know how to determine whether that particular tea is suitable for aging. Maybe you can pose this question to Mr Hojo  biggrin.gif

I have drunk liu bao tea stored here for more than 50 years and I must say it is better than some of the similar aged puer stored elsewhere.
He did explained it to me, and if I recall correctly (don't quote what I said about what he said)...

He said people at China (ulu ulu ppl that makes tea) don't drink aged tea. He said after being there and interviewing them himself, he claimed that those ppl in china's town, hk, tw are the ones that goreng the concept of aging tea.

He said after taste will not change regardless new or old tea, and only the character (flavor / aroma) will change. Based on his standard, after taste should be what to hunt for and not strong flavor / aroma / old taste. He said you can easily find strong flavor / aroma even in new tea.

Regarding vacuum pack the pu erh, he said it is the best way to store in our weather condition based on his research. Mr. Hojo also offered (on my next visit) to let me taste an oolong which is sealed 7 years in a vacuum pack and he said it tasted amazing.
TSauhckw
post Aug 23 2010, 12:02 PM

Regular
******
Senior Member
1,008 posts

Joined: Mar 2008
From: Kuala Lumpur


QUOTE(cuebiz @ Aug 23 2010, 11:37 AM)
Mr Hojo got it half right. Places like Kunming drinks raw Puer due to the weather there. There is no market for cooked or aged tea. Certain places in China do not drink Puer at all. Concept of aging tea is a very old tradition that is started out long time ago in HK.

As for aged taste, I suggest you purchase, drink them and then you can make up your mind whether it is worth to keep a tea for aging.

I have tasted oolong stored in a tin box for more than 20 years and it taste great. However, you should understand that oolong tea is semi fermented and also there are light and heavy roasted version. Vacuum pack may work for oolong but may not for puer.

There is 2 good english book on Puer tea by Mr Chan Kam Pong. It tells the history, types of puer, how to interpret the code (7542) etc. You can find them for sale on Purple Cane. Recommended. His blog http://www.cloudsteacollection.com/
*
Thanks for the link and reference. Will do more digging.

Since I'm quite new, I've not tasted anything before 2001 yet. Will have to visit few other tea shops to sample/learn.

60 Pages < 1 2 3 4 5 > » Top
 

Change to:
| Lo-Fi Version
0.0468sec    0.17    7 queries    GZIP Disabled
Time is now: 7th December 2025 - 01:56 AM