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. Timothy contrasted this with a semi-fermented, classic Menghai recipe, 2002 7352. The duo did their best to explain the differences between the small batch and factory teas, but having a full house of new and old tea lovers alike, a number of insightful questions arose.

  • Brandon
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 school - performed one of the more casual forms, o-bon temae. This ceremony is performed with the utensils arranged on a round tray, and draws hot water from a tetsubin rather than ladled from the kama. She selected a fantastic sweet to pair with the tea - candied Yuzu, a slightly sour citrus fruit.

  • Brandon
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 met my match. Dae says she hasn’t drank this much tea since her trip to Taiwan - I am indeed struggling to remember every tea. I’ve done my best to recall them in no particular order. 1996 Huang Yin - Sun Sing 1997 Menghai 8582 1980s Xiaguan Traditional Characters 2004 Silver Tip Puerh - The Tea Gallery

  • Brandon
nyc

NYC Tea Meetup #1

In search of the elusive Tea Pearl, brave friends gathered at The Tea Gallery for the first NYC Tea Meetup. Being the inaugural I decided to document this one in some detail - I expect that I may drop off sooner or later as the journal of record. Mystery Formosa Oolong When I arrived Tim had already wrestled Winnie out of her seat and had taken over as Tea Master. In a large pot of Taiwanese clay, Tim brewed up several rounds of the unknown tea.

  • Brandon