Comments & Suggestions
Have a question about tea you can’t find an answer to? Post it here, and I’ll see what I can do to help you out. Also, if you have any general comments about my blog or ideas for future posts, let me know here.
You can also send me an email at asktheteaguy@taiwanteaguy.com.
If I don’t have an answer, I can check with some of the local experts here and get back to you.
March 7th, 2009 at 6:55 pm
Garrett Says:
I’m new to tea in general, and am finding that I love Taiwanese Wulongs.
This far into my journey, which has been about four weeks, I’ve been using a small porcelain gaiwan to brew all of my teas with.
I’ve now gotten to the point that I want to experiment with a clay teapot, and am finding that I’m more confused with this aspect than the actual tea itself. I’d like to purchase a nice, budget-friendly clay pot for my High Mountain Wulongs, but I have no clue what to look for.
So I guess my question comes in several parts:
Is there a decided advantage when using a clay vessel rather than porcelain to brew light Wulongs?
Is there a difference between Yixing and the clay used for Taiwanese pots?
Is there a particular shape that I should be looking for in my fist pot, given that I want to dedicate it to High Mountain Wulongs?
I thought I was finally getting a firm grip on tea, and then I stumble upon the many intricacies of clay!
March 8th, 2009 at 2:02 am
teaguy Says:
Hi Garrett, Nice to ‘meet’ you!
Teapots are actually much easier to get started with - I don’t know why so many people suggest starting with gaiwans. Clay is much better for oolongs (note the spelling - ‘Wulong’ usually refers to a specific company that sells some kind of ‘diet’ blend that’s a bit dodgy). The mineral content and porosity have various effects on teas, which alter the taste (for good or bad). For getting started, I suggest a well-made pot rather than Yixing. There are a lot of low-end pots made from poor Yixing clay that aren’t worth a damn.
Without getting too technical, you should look for a high-density pot (meaning the clay is fired at a high temp 1000C or better). Go for a medium/small pot with a round ‘belly’ and not too tall. The more ornate a pot is, the worse it works for brewing. You’ll likely end up breaking it at some point as well, so don’t invest a fortune but get something decent. Unless you only buy very expensive teas, you aren’t likely to need high end pot starting out anyway.
I can find you something in just about any price range, so send me an email if you’re interested and I’ll get you some pictures. If you’ve got good shops in your area, check out this post http://www.taiwanteaguy.com/2008/08/03/teapot-basics/ here on my blog for some pointers on what to look for.
Again, for starting out, get a pot that feels comfortable in your grip (when full of water), and isn’t awkward to pour or handle. That’s more important (in my opinion) when starting out.
Good luck, and thanks again for dropping by!!
March 18th, 2009 at 11:43 am
Ken Kushner Says:
Dear Teaguy,
I could not resist this opportunity to post a thank on your blog. For you readers out there, I recently returned from a 10-day trip to Taiwan. I had been planning this trip for some time as a celebration of my 60th birthday. I had the fortune of making contact with the Taiwan Teaguy through this blog before I left. He helped me plan my trip so that I could experience as much as tea culture as I could in that time (as much as my wife could tolerate, that is). The trip, and the Teaguy’s expertise, exceded my expectations. Not only did we tour tea fields around Ping Ling and get to visit the tea museum, but he introduced me to A Liang and the best teas I have ever tasted. We also went to Yingge, to look at ceramics. We easily could have spent a full day there. Unfortunately I did not have time to go to Alishan and some of the other tea mountains. I will just have to return. And it will be considerably before I turn 70. The Taiwan Teaguy is a treasure trove of information about tea. I am sold on Taiwan, Taiwan tea, and the Taiwan Teaguy.
April 2nd, 2009 at 9:41 am
Jake Says:
Great website Teaguy!
I have a few questions for you:
1. Does anyone ever use green teas in gongfu tea? I’m considering dedicating a yixing pot to a jasmine green tea that I really enjoy. Any recommendations against this? Can I assume that this will be fine since I only plan to use this teapot for one type of tea?
2. How did you get involved with Tea? You seem to know your stuff!
April 2nd, 2009 at 6:58 pm
teaguy Says:
Hi Jake,
Welcome to my blog! Thanks for coming by! As to your question, here goes:
1)Most experts would probably advise you against using Yi Xing for green tea. Because green tea is not oxidized, it’s interaction with the clay material tends to produce a less desireable flavor. Also, green teas are better suited to low brewing temperatures (mid 70 deg. C), and one of Yi Xing’s advantages is its high heat retention, which is critical in brewing oolongs and other teas. If you use gaiwan at all, that’s a great way to enjoy greens. Or, get some nice tea bowls, and do your that way. Of course, you can (maybe should?) try the Yi Xing pot with your greens, and see if you like it.
2. I started drinking tea while learning calligraphy in Taipei back in the late 80s/early 90s (yes, that’s how old I am!). It just seemed to ‘fit’ with my lifestyle, as I don’t drink much alcohol, and tend to stay home a lot. There’s a post on here that talks more about that.
April 2nd, 2009 at 7:00 pm
teaguy Says:
The post referred to above is “Why I Drink Tea Part I”
April 2nd, 2009 at 11:08 pm
teaguy Says:
Hey Jake,
Happened to drop by the store on my way home, and talked with Aliang about your question regarding Yi Xing. He said the same thing I did - be very careful with temperature. For green teas, temperature is more important than the pot. While the tea is likely to be less fragrant in the clay, with lower temp. you can make it work. He also suggested using the ’shang tou fa’ method - translates as “on the hair”. Pour the water into the pot first (about 80%), then add the leaf on top of the water. For subsequent steeps, pour the water into a faircup first to cool it, then pour it over the tea (you can also use the faircup method for the first steep if you prefer to add the leaf first - this also works for dong fang mei ren = Oriental Beauty = Formosa Oolong = Bai Hao Oolong, which also prefers a lower
steeping temp. Hope that’s not too much answer than you wanted, but you did ask!!
April 7th, 2009 at 1:06 am
Jake Says:
Thanks teaguy!!! I appreciate your responses. It’s exactly what I wanted to know. I’ll let you know how the results are. More and more people have to me that temperature is crucial. One more question - when it comes to oolongs, can you really taste the difference with a good, seasoned yixing pot? In other words, is the pot that effective? Or is it just about the tradition and methods that make it attractive to us tea brewers? Thanks!
June 13th, 2009 at 10:37 am
Ken Kushner Says:
Dear Tea Guy,
The question was posed to me about the caffeine content of tea. I know that the actual content varies from tea to tea and depends on other factors such as length of brewing. I have read in numerous sources that something like 85% of the caffeine is eliminated in a short first infusion. However, when I asked Aliang about this, he said that was not true. So, my question is: How much caffeine is actually released during the first brewing? And how much is diffused further over subsequent infusions. Don’t get me wrong, I have nothing against caffeine!
June 15th, 2009 at 8:06 am
Ken Says:
Dear Tea Guy,
Another question I have been meaning to ask you. A friend of mine has pot that she claims is a 100 year old YiXing pot. I have no way of authenticating that. I recently asked her if she ever uses it. She said she did not because it is “unsafe” due to the likelihood that it has lead in the clay. She also objects to my serving her from my contemporary YiXing pots, again due to her fear that there is lead in them. Some years ago I went to a tea shop in Honolulu and asked him a similar question. He said that there is risk of lead from any unglazed pot. So, what’s you understanding: Is there a risk from genuine YiXing pots, old or new? Also, how about from YiXing imitations? Thanks!
June 17th, 2009 at 12:47 am
teaguy Says:
Hi Ken,
Wow - I was slow to answer your first question, then you fired off a second one! You’re definitely keeping me on my toes!
1st- Caffeine:
Can’t say exactly how much caffeine gets out - there are a lot of factors. It came up awhile back on a Teachat forum topic, and one of the scientist members mentioned research that showed more caffeine is actually released in the 3rd & 4th steeps (kind of a bell curve so to speak).
The amount of caffeine in a tea is related to the amount of photosynthesis in the leaves. The more sun a tea gets, the more caffeine there will be. Black teas are grown at lower elevations in relatively flat or open areas, so the plants get a lot of sun. High mountain teas from Taiwan tend to get only 2-3 hours of sun each day, and lots of fog, which reduces the caffeine (winter teas generally have less caffeine as well, as the weather is cloudy more often). Higher water temps when steeping will release more of the caffeine in the leaf, so dropping the temp can help reduce the effect (this will also change the tea flavor, but that might not be a bad thing). Some people think that the processing ‘adds’ caffeine, but that’s only true with energy drinks.
So, a high mountain winter oolong brewed below standard temp (maybe 85 deg.C) should be less energizing than TKY, for example. Or a tea like Dong Fang Mei Ren (Oriental Beauty) which is generally brewed like a green tea might do the trick.
Second- Teaware lead:
Your friend is definitely missing out on some wonderfully brewed tea! While clays will generally contain a certain amount of lead naturally, it can usually be vaporized out during firing at around 800-900 deg.C. Yixing pots are fired between 1200-1300 deg.C (even in the old days). There is also lead in glazing used for celadon and porcelain teaware, so my suggestion for her would be to use glassware only and drink green tea! And since she isn’t using her 100 yr old pot, she might as well send it to me for safekeeping! lol
If you can get some good close up photos of the pot (with & without lid, clear shots of any stamps), we might be able to verify the age somewhat. Certain styles or potters are associated with specific eras, and experts like Master Tsai and Aliang might be able to shed some light on that question.
Good to hear from you again - keep the questions coming! I’ll be getting back to you regarding tea orders in July after we (hopefully) get into the new place.
Teaguy
July 23rd, 2009 at 12:00 am
Gregory Says:
Dear Tea Guy,
I recently found myself wandering off the beaten path in Taipei, and stumbled into an old tea shop with an even older man. After looking around (I really wanted to buy a teapot and most likely a set) I spotted a different looking black one hiding behind some others on the top shelf. He told me it was made out of a black stone only found in Taiwan, called 黑月石, literally meaning black stone. It was hand carved like a dragon, and is very beautiful. The inside has three holes that lead to a single spout. All I hear about is the red clay teapots, and I haven’t seen any similar pots or materials to the one I purchased. I was just wondering if you or anyone had ever heard of the material before. Also, from time to time the leaves get stuck causing weak pouring, I was wondering if there was some kind of clay filter or something I could buy that wouldn’t mess with the flavor of the tea in a negative way. Thanks!
July 23rd, 2009 at 2:44 pm
teaguy Says:
Hi Gregory,
Since you’re in Taipei, how about getting together for a cup of tea sometime? Would love to have a look at your new pot. If it’s really made from stone, you’ll want to be careful what you brew in it, as stone pots tend to crack when very hot water is poured into/over them. You need to warm stone pots slowly with several rinses, and even then they need extra care. Of course, it’s also the ’stone’ referred to is the type of clay used to make it.
If we can arrange a time, we could go out to Muzcha and have Aliang take a look at it.
Also, you can get small metal filters that have a spring-type clip and fit over the inside hole. They aren’t the best solution, but work well although they need replacing every year or so.
July 24th, 2009 at 8:18 am
Gregory Says:
Hey,
I’m the guy that wrote on your website asking about the black stone pot.
Grabbing a cup of tea would be great, I’d love to talk tea with you, as I’ve been drinking it for awhile, but never in the way that I have here. I’m studying Traditional Medicine at Yang Ming University in Beitou for the summer, and am falling in love with this country. Maybe at some point next week we could meet in one of the tea houses in Muzha. It’s pretty incredible up there. Let me know how to get in contact with you.
July 31st, 2009 at 10:26 am
Ken Says:
Dear TeaGuy,
This question is about the best way to store tea. Last weekend I had a Chinese friend over. I asked him what kind of tea he would like to drink. He said oolong and I brought out Tung Ting and TKY, both from Aliang. He choose the former, but then sniffed the container and turned up his nose. He said it had food smells from the kitchen. He then sniffed the TKY and said it was better. I smelled them both. All I can say is that they smelled different, not good and bad. Now, the Tung Ting had been open since about March; I was down to the last bits of it and have savored every sip. Everyone else I have served it to has raved about it and I will sorely miss it when its gone. The TKY he picked was bought at the same time but I had just opened the tin the week before.
I explained to my friend that I don’t keep my tea in the kitchen, but in a closet in another room. He then said that tea should not be kept in a closet, but in a place where air circulates, ie a window sill. He also said that I should wrap baking soda in tissue and put it in the bottom of the tea canister. This would absorb bad odors.
To put this in some context, this is the same guy who objected to my puer that came in cardboard, saying that it pickup up the cardboard smell. I am trying to figure out if he has some super olfactory sense. But, more important, what is the best way to store tea? In what vessel and where in the house? What do you think about the baking soda idea? And, please, I am waiting to order some more Tung Ting!
August 8th, 2009 at 11:48 am
teaguy Says:
Hi Ken,
Sorry for the delay (again). We’ve been on typhoon watch the past few days, and weather-proofing the new place has been exhaustive. (Dry) tea leaves are ‘afraid’ of 3 things: air, moisture, and light. Keeping the tea in its original bag, rolled down snugly & sealed with a clip or rubber band, then stored in the tin or box, should be sufficient. For pu-er or other aged teas, Master Tsai will simply put the tea cakes into brown paper bags and put them in a drawer, or use a ceramic jar.
Your friend likely either has a very sensitive proboscis, or enjoys being a bit ’snobbish’ regarding teas. I think your storage is probably not the issue. Any time you open the bag to make tea, odors, moisture, etc. can get in. With very expensive specialty teas, I’ve had people refuse to open the can because the humidity was too high on that particular day. As you were near the bottom of the bag anyway, the tea was likely not quite as fresh as the TKY also.
August 8th, 2009 at 11:50 am
teaguy Says:
Ooops - forgot to address baking soda. That should be OK. Here, we also use bamboo charcoal for the same thing, although it seems to be a matter of personal choice for a lot of tea collectors.
August 17th, 2009 at 12:28 pm
Ken Says:
Teaguy,
A few follow up questions on my recent encounter with my friend from Mainland China. He was also quite taken aback that I neither threw out the first infusions or used a strainer. I had done these things regularly until I visited Taiwan. As I recall, neither Aliang Lao Shi or Tsai Lao Shi discarded first infusions or used a strainer. I also seem to recall your saying that straining was not necessary with good tea. Do they not forego these practices on the Mainland with good tea (if so, I haven’t had any there yet)? I’d appreciate your take on this, especially because I’ll be leaving soon for the Mainland.
August 22nd, 2009 at 1:01 am
teaguy Says:
Hope you enjoy your trip Ken. Rinsing tea first is required in some cases (such as old puers), ill advised in other cases (good quality organic teas)and optional in others. The stuff we had in Taiwan is all good quality, as you know, so we didn’t bother with the rinse. Master Tsai says that rinsing the tea will remove dust, but any pesticide residue or other chemicals won’t be gone until you steep all the flavor out of the tea, so it’s a useless endeaver. Plus, most of the vitamins and tannins will be in the first couple of steeps. When the tea is produced, the leaves are crushed so that the enzymes are released. These coat the leaves and dry on the outside, and that’s the healthy stuff you want to have.
If you have a tea that is aged, or you are unsure of the source, a rinse (or brewing in a bowl)might be good idea. When you’ve examined the tea and are comfortable with it, then you’re good to go. Also, some people just prefer to rinse, so that’s fine as well.
January 6th, 2010 at 4:51 pm
Daniel Says:
Dear TeaGuy,
I would like to have your advice on tea shopping. I am going to travel to Beijing soon and i would like to buy there some tea and teaware. I’ve been to China before and i experienced that there are a lot of tea shops, but it is really hard to find good quality of tea. Do you have recommendations about how to chose the good quality tea in the shops? Is there a list of good quality teas and producers which i can take it with me as a help while buying tea in Beijing?
My other question is about teaware. I would also like to buy tepots there, but i’m only interested in the good quality handmade stuff. How can i differentiate them from the poor quality mass products?
The other thing is pricing. I know in China it’s a must to bargain for the good price but how can i know what is the accaptable market price.
Thank you for your advice.
Best regards,
Daniel
January 9th, 2010 at 10:42 am
teaguy Says:
Hi Daniel,
Sounds like you’re going to have a fun trip! I’m not too familiar with specific tea shops in China, but we have the same issues when buying tea in Taiwan. It’s best (and acceptable) to sample any tea before you buy it, so my only advice would be to compare against what you drink at home. If you’re not sure, ask for smaller amounts. Reputable stores are usually able to break down a larger pack into a smaller amount for you (the standard sizes are 600g, 300g, 150g). If you like the taste and the price fits your budget, you’ve got a good deal. Also, don’t be pressured to buy the more expensive item - know what taste you’re looking for, and don’t buy unless it’s what you want.
As to teapots, check out my post on Teapot Basics here: http://www.taiwanteaguy.com/2008/08/03/teapot-basics/.
It will give you some general rules for looking at a pot. You’ll most likely be told everything in the store is Yi Xing clay, but all the really good clays from that area have been mined out for quite some time, so be skeptical. Again, it’s best if you have a good idea what you like first, set a budget, and stick to it. In the end, buy a pot that you feel happy with, and don’t think too much about it. Your only other real choice would be to do some intensive study on teaware before you go.
If you don’t find what you want, let me know. If you tell me your brewing expertise, types of teas, and price range, I can find you some good pots to choose from. Hope you have a great trip!!