What a great outing with auhckw and chaossisxy. We should do that more often, a lot of knowledge for me to absorb. Tested variety of tea and first time experience with Raw Pu Erh. First stop definately for lunch near kepong(not sure where is the exact location), we have char kueh tiew with duck egg, yummy. Then head for JDX, first time i try Da Yi Tiger Year Pu Erh ( i tell u the kick is wow), follow by aged Raw Da Yi Pu Erh(forgot the year), very nice but kind of expensive RM 500 per bang, not my level yet. End up i managed to buy some Da Yi Tiger Year for personal collection.


Second stop TeaLi, tested a few raw and really strong one until i got drunk and have to stop. Very friendly boss.

Final stop is tacha, a lot of nice pot to see see look look while auhckw brew us some nice tea. Shop is nice setup and very very spacious. Too bad i got another appointment so i have to leave earlier.

[attachmentid=2021864]
Boss brewing tea for us.


Got my first Zhuni Clay pot for my pu erh. Also thanks to founder of lynet tea topic auhckw, manage to get at good price.

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Added on January 30, 2011, 2:57 amI saw a few on website forgot which one, selling below RM100. Are you going to use it or for display, sound dirty to me haha.

This post has been edited by kuekwee: Jan 31 2011, 08:11 AM

A bit more details..

First stop: JDX
We tasted
-Dayi 2010 Tiger Raw
-Dayi 2008 Golden Needle White Lotus Ripe
-2003 Organic Cabbage Logo Bulang (iirc the exact name)

My mistake. Should have asked them to brew the ripe first cause after drinking Tiger, it covered the ripe's taste. That ripe is quite a well known ripe from Dayi.

The reason why I intro Tiger cause it is a strong tea for keeping and there is a fun idea behind it. Dayi started to release Zodiac pu. Tiger was their first zodiac released. Rabbit zodiac pu has just been released. So the idea is if we collect the zodiac for every year, by the 12th, we will have a complete set and is 12 different year of pu. Can be quite fun. The tea is so strong (possible the guy put too many leaves) that upon 3rd brew onwards, it is not really drinkable already. If you want to drink this at home, put less quantity of leaves and don't soak too long. Strong tea like this people don't drink so soon, they let it age. But if you want to drink, you can but not too often. This kind of kick good to drink after very strong oily or heavy food.

The 2003 bulang is still quite strong being a 7 years old tea. Have to let it age longer before the true enjoyment can come out. RM500 / beeng.. ya quite expensive to spend. At our age, can skip from buying it unless you are rich This 2003 should give you some idea how a strong based 2003 tea will turned out in 7 years but It doesn't mean all Pu will turned out that way.

Second stop: Teali
We tasted
-Dayi 2010 Gung Tuo Ripe
-Dayi 2007 0772 Raw
-Dayi 2006 Menghai Spring 603 Raw
-Dayi 2010 Gung Tuo Raw

The 0772 is very value for money and is quite a good tea, being a 3 years old tea and still being sold at old price of RM26 (after discount). Jdx is selling RM60 (list price, I think after discount the most they can give is RM45/RM48). You guys bought 1 each. Can try at home, if like it can consider to keep some additional cause it is cheap and quality is not too bad for the price.

Third stop: Tacha
We tasted
-Tacha 2007 Gong Ting ripe
-Winter Oolong harvest 2010

The ripe is good. Strong chi, smooth, clean taste and has good aroma. I drank the 2nd cup already felt hot. The best ripe among the other ripe we had in the list.

You bought... Factory 1, Zini (Purple Clay) not Zhuni (Red Clay) - 90s clay You can dedicate it for your ripe puerh tea. Since your teapot is new, the performance may not be excellent yet. Use it for couple of times. It will improve and it will look nicer as you use.

Too bad tacha is running short of hand yesterday. The boss was busy with that big client (who bought quite a lot b4 leaving) and not having enough people to attend to us, but it is ok. Normally, the lady boss is around but she is sick, so only the boss not enough to attend to 2 tables. So he asked me to serve pulak... I have never brew tea in front of people b4, you guys are my first. Like doing a first time presentation, a bit kelam kabut... need to practice more

After you left, the boss showed us the RM50k and a RM15k pot. Told a lot of history about teapots which I can understand about 30% due to my limited chinese understanding. Both the husband and wife are very knowledgeable and they are willing to share them.

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Added on January 30, 2011, 8:46 amThere are still a lot of varieties to try and learn.

I have spoken to my friend who collects a lot of pu since 15+ years ago, and he welcomes us to visit him. The next hangout will be at his house to see his collections of tea and puerh. Really a lot.

That guy is a sifu, so lots more to learn from him...

This post has been edited by auhckw: Jan 31 2011, 07:52 AM

This is pro.

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Added on January 30, 2011, 2:20 pmmy new pot hor i try to use it.. the leave keep blocking the teapot..not nice when puring, wate volume and speed is damn low. is it normal?

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Added on January 30, 2011, 3:20 pmJust finish my ripe pu erh, gong ting I think. With the new pot and boiler, aroma and taste seems stronger. I start 6gram, look very little compare to how I brew previuoly. I bet the boiling eater or the pot is working well. Now drinking ripe 2007 dayi pu erh, damn I think my mind still with 2003 bulang. After bittersweet feeling is not as strong as that, as what u say for this kind of price is damn good already.

This post has been edited by kuekwee: Jan 30 2011, 03:20 PM

With single hole teapots, when you pour you cannot tilt too fast up. Otherwise tea leaves may block. You move it up slowly. And when upon finish pouring, you tilt it backwards so that the leaves will flip back. Yours shoots out water well when we try yesterday, it became not smooth cause leaves stuck. You can get a satay stick to clear the hole when brewing.

For your tea pot size you bought, I would use 7g to 8g for ripe. With a proper weighing device, you can brew more accurate brews. Remember let your water boil until got bubble, only pour in. Assuming you use the same teapot for raw, you have to reduce it to 5g to 6g instead. For a teapot to perform at its best, better not mix la. But is up 2 u and there is nothing wrong.

Friend, cannot compare la the 2007 vs the 2003. Price different so far. RM26 vs RM500. Also the RM500 base is very strong type when it is young. So they are not equal standard tea. Like compare Kancil to Saga. Also they are 4 years different.

This post has been edited by auhckw: Jan 30 2011, 04:18 PM

antique tea cup for drinking of course. but found none i like yet. I never weight my tea, i always use the rule of ratio or volume of teapot to amount of tea use.

Sometimes hard to decide the ratio of compress puerh leaves. Those super compress ones may look small piece after you break it. So if you use the same look at the ratio (eg 1/3 of the pot with leaves), then may not be accurate.

Personally I prefer to weigh, so that I can evaluate my tea all equally. As in compare diff tea of same weight vs weight. Also I would like to compare the taste of the same tea consistently too.... but that is just me

http://vimeo.com/10092938 very nice tea pet..i plan to get a tea pet for myself soon..

Wah... so fast looking for tea pet ah... you need to upgrade your that plastic tray first

yup i guess all of us have different method in filling our teapot. mine also include if i want more taste i put more. But after awhile i will decrease the amount or change to other tea to desensitize my tongue

i don't like too compress tea. it dont age evently and build too much muscle breaking it. I do have some cause i have learnt dugupocha (dugu style of breaking tea).

This post has been edited by blueye: Jan 31 2011, 10:44 AM

Mind to explain what kungfu is that?

I got a friend who wraps the tuo and whack the wall to loosen it up...

tray is working fine. just is for fun only...will only get teapet if i can found something that really catch my eye haha..
btw rm8 for a teapot is very good already...with hot water it's still in proper form..very good quality..

rm8 for tea tray

that wan buatan malaysia...

i heard before from the tacha lady boss, you need to shake the teapot at proper angle to avoid tea leaf stuck on the whole. maybe ur kungfu not good enough. next time when u visit them, you can learn some proper technic from them.

there is no "best" tea, but always there is a better when you have comparison.

ppl will keep demanding one..now plastic tray, later on bamboo tray..then good quality wood...pre-order tea table ..bla bla bla

Yaya so u are at which stage? Bamboo or wood?

For me ah..

No Tray, Use Table and Bowl ->
Portable Bamboo Tray (cannot hold water type) ->
Portable Bamboo Tray (can hold water type) ->
Portable Yixing Clay Round Tray (can hold water type) ->
Portable Wood Tray (can hold water type)

Been using the Yixing Clay Round Tray the most as it is most convenient and easiest to clean. The only problem is it is heavy and is breakable item. If it is broken, I will your that plastic round tray. Most practical to for portable.

I would suggest to skip the bamboo type. Cause bamboo smell upon hot water contact. And the smell very strong. Not nice. You drink tea like got add the bamboo taste.

In the future, if I got a permanent spot for tea, then will get a proper wooden tray with those pipe output.

Back to my hometown for 5 days to celebrate Chinese Year Year. Thinking to have a break from tea, so didn't bring any tea and teaware back...

But upon reaching my hometown, I found this unopened pack of Long Jing 2010, a gift from my auntie from Shang Hai to my mum who doesn't drink tea and has forgotten this.



Initially I wanted to try glass brew, but then I cannot find a long glass, so here is my traditional method... using whatever I can find in the kitchen.





My mum said that this is supposed to be high grade. But really I don't think so... then again, what the heck... having tea is better than no tea

This post has been edited by auhckw: Feb 2 2011, 07:23 PM

Wow so nice wo go home town got surprise. I am still at hong Kong airport. I saw few tea shop hong kong but close till Sunday. No chance to visit them, I also try to find tea pet but no luck. Anyway gong xi Fatt chai everyone

kuekwee!!! your in hongkong? surely there are tonne of tea you can get there?

He is on his way back oledi i think...

But hongkong puerh? Ppl there prefer wet storage kind of taste wor... Go there buy tea as tourist... sure kena chopping board

This post has been edited by auhckw: Feb 6 2011, 12:29 AM

do you have any antique tea cup? or anybody? what is the price? i just want to budget my finance