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History, One Cup at a Time

History, One Cup at a Time

Another blessing shared by tea lovers is the rich history that has been handed down to us by our predecessors. It is transmitted in the form of rituals, writings, and treasured objects that

  • Brandon
3 min read
Experiencing Tea, Part Two

Experiencing Tea, Part Two

In the last post, we discussed some traits tea drinkers focus on when [evaluating or comparing teas] 1. In the second installment - we'll call it the lab section - we can put

  • Brandon
3 min read
Experiencing Tea, Part One

Experiencing Tea, Part One

For those of us who keep coming back to tea year after year, there is a much greater reward than a hot beverage or a familiar taste. More than the uplifting properties of

  • Brandon
3 min read
Silver Lining

Silver Lining

For a few years now, I've been watching the patina grow on my favorite teapot. In the Western market, tea drinkers often end up buying a few pots in the beginning that don't

  • Brandon
2 min read

Expectations

After drinking a certain number of puerh samples, we start to develop a certain set of expectations about storage and different recipes. Two of the most popular -7532 and 7542 - are today's

  • Brandon
3 min read

The Beauty of Yixing

"The old teapot is different from the newer teapot because… the craftsmanship is very obvious." Kingston teaches us about a pair of late Qing dynasty Shui Ping style Yixing teapots -

  • Brandon
1 min read
Green Puerh Q&A
menghai

Green Puerh Q&A

The Green Puerh class hosted by Timothy and Michael provides an opportunity for something a bit different from our usual fare. Michael began with a young, unblended single estate tea, 2008 Bing Dou.

  • Brandon
4 min read
birthday

That Tea Place in New York that Brandon Likes

There have been wild accusations around the 'net of me being one to spill the beans. To live up to this unsavory reputation, I offer you all a tour of the as-yet unnamed

  • Brandon
3 min read

NYC Tea Meetup - One Year Reunion

One year after our first meeting, inaugural members of the NYC Tea Club gathered once again at The Tea Gallery. When all the guests finally arrived, Winnie suggested a matcha to lift everyone's

  • Brandon
3 min read
teapot

Evaluating Yixing Teapots - Part Two

This is Part Two in a two part series about evaluating Yixing pots. It is inspired in part by Michael Wong of The Tea Gallery. And Now the Conclusion... After testing the pot

  • Brandon
2 min read
teapot

Evaluating Yixing Teapots - Part One

This is Part One in a two part series about evaluating Yixing pots. It is inspired in part by Michael Wong of The Tea Gallery. The world of Yixing teapots can sometimes seem

  • Brandon
3 min read
pewter

Best Friends

Today we had a chance to examine a beautiful pair of pewter teapots from the Qing Dyanasty. They are owned respectively by a pair of real life tea pals. The handle of the

  • Brandon
2 min read
chanoyu

Backyard Chanoyu

The Philly Tea Club (and guests!) assembled in the back yard for an introduction to Chanoyu. Being far from a proper tea room, Pamela L - a third year student of the Urasenke

  • Brandon
2 min read
classical revolution

Classical Revolution at Random Tea Room

This Thursday at the Random Tea Room Philadelphia, the crowd was hanging from the rafters for the chamber music flash mob "Classical Revolution," and, of course, tea. In their own words:

  • Brandon
2 min read
gaiwan

Brewing Rock Tea

Step One: Enlist some tea loving friends. Step Two: Add 7g of leaf to a 100 ml gaiwan (preheated). Replace lid. Allow your guests to appreciate the fragrance of the dry leaves in

  • Brandon
2 min read
gaiwan

Long Jing - "Double Brew" Method

Using room temperature water in the inner tea bowl, boiled water in the outer bowl, slowly brings up the temperature of the leaves. Adjust the time from 30-60 seconds depending on the thickness

  • Brandon
1 min read
handmade

Yixing Travel Pouches

Our friend Evan has been prototyping travel pouches for Yixing, made from fine silk (with some additional padding.) The quality and construction have advanced rapidly, and he is ready to show off. Check

  • Brandon
1 min read
gaiwan

The Mandarin Decoded - Long Jing

Our good friend at The Mandarin's Tea has spent the better part of a month researching, experimenting, and practicing to share his findings on Long Jing with us. As you might expect, trying

  • Brandon
2 min read
puerh

Sharing

Sharing tea is one of the greatest joys I have found. Quite often, people are generous enough to share with me as well. After enjoying the contrast of two grades of Shan Lin

  • Brandon
1 min read
antiques

Royal Orchid Tea Museum

We made our second trip to the Royal Orchid Tea Museum, currently under a serious program of improvements. The event carried a water theme - an exhibition of Shui Pin Yixing teapots from

  • Brandon
1 min read

Chinese Paper Cutting

Mr. MingLiang Lu made a surprise visit to tea with us. He humbly introduced himself as an "art teacher." After a few rounds of tea, he produced some small sheets of

  • Brandon
1 min read
oolong

A Visit to Yumcha - The Cha

I usually pride myself in being able to rattle off the 8 to 10 teas we drink during the course of a meetup. However, in the company of Dae and David I finally

  • Brandon
1 min read
carboloading

A Visit to Yumcha - The Yum

Our amazing hosts Dae and David effortlessly produced a never ending parade of colorful and delicious foods. A breakfast fitting of Amish champions. Hong Kong bun. Korean corn pancakes with a warm, gooey

  • Brandon
1 min read
food

Passport to Taiwan - Food

Besides tea, music, and arts & crafts, the festival offered plenty of food options. We made sure to sample as many as possible. Before digging in, we cooled off with some chilled noodles.

  • Brandon
1 min read
passport to taiwan

The Hsu Nami

I was quite surprised to hear a fairly distinctive band doing a stage set at Passport to Taiwan. The Hsu Nami are a post-rock group held together with the fluid sound of the

  • Brandon
1 min read
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