This is the last of the 7 parts of this article
Other frequently consumed Chinese teas include Keemun, a mellow black tea with a strong aroma; some call it 'the wine of tea.' There is also Lapsang Souchong, a large-leafed tea from the Lapsang region of China. Oxidized to have a smoky flavor and aroma, it is large-leaf tea with a tiny taste of ripe peaches and is a Formosa Oolong. Recently, I was given a red oolong tea flavored with and called Osmanthus tea. It has its leaves attached to stems, has a fine aroma, and is worth trying.
When I took a group of twenty-five to Roy Fung's for a group tasting seminar, we were impressed with his expertise. We all learned a lot whether we were knowledgeable or novices. He is the International Director of Tea, but not its editor. Tea is an interesting and very educational magazine addressing all kinds of tea and related issues worldwide. Mr. Fong is also founding master of the Tea Masters Association. The Imperial Tea Court, founded by Roy and his wife Grace, is a typical teahouse with dark wood interior, counters, teacups and pots, and marble floor. It came piece by piece from China along with six workmen who installed it, even the bird cages typical of Chinese tea houses. Must report that the sanitation laws of San Francisco forced him to remove the birds, so the cages are now empty.
For him, an importers hobby has now grown into a full-fledged business selling more than half million dollars worth of tea a year, and growing. Mr. Fong is so concerned about tea quality that when he learned he could not adequately control it, he bought tea gardens in China to have control over the entire process. His customers demanded organic teas and he can assure that they get them because he only uses organic fertilizer made of soy meal and other bean mashes, green leaves, and a special manure.
His is the first traditional tea house in the United States and almost all of the tea served or sold there comes from China, be it from Yunnan, Fijian, Hongzhou, or Anhwei. A small amount does come from Taiwan where he has contracted for specific teas. His first year he bought all his tea, the second year a small garden in Fujian harvested but ten kilos. For the record, last year Mr. Fong imported more than one and two-tenths tons of tea, most from his own gardens.
At our tasting lesson, we sampled three different oolong teas. Lung Ching was the most expensive served (his best sold for $380.00 per pound). We tasted the $180.00 a pound variety. I became a convert tasting his Jasmine Pearl tea at $49.00 for half a pound. That amount makes more than a hundred mugs of tea while a half pound of coffee makes only twenty cups. The third tea tasted was Tit Kun Yin. We learned how to taste, brew tea correctly, and to allow air through our teeth as we drank it. We also learned to enjoy the texture of some of the teas felt on the roofs of our mouths.
On a different day, I tried his Jade Ring tea, only two hundred eighty pounds were made last year. That tea has an fruity apricot aftertaste and is best consumed alone or before eating. I also tried Green and Black Peony Teas. These are hand-tied leaves that open in the teapot and look like the flower. They were mild and like most teas, full-flavored and better after brewing a second pot with the same leaves.
Taste different teas from many vendors. As you drink more of them, like wines, you'll become your own expert. After frequenting many sellers of tea, I learned that I prefer Jasmine Pearl from Imperial Tea Court, a mid-priced Tung Ting from Ten Ren Tea and Ginseng Company, Huang Mountain Hairpoint Tea from Eastrise Trading Company, Tit Kuan Yin from C.C. Fine Tea Company, and Hao Ya B from Harney and Sons.
A few fine sources are listed alphabetically below; there are others. Call them to learn their hours and availability for tea tasting. Also, read about tea in the books listed in the earlier mentioned article or in newer books reviewed in this issue. After you have tasted them, do write and share thoughts about your experiences and your favorite teas.
When I took a group of twenty-five to Roy Fung's for a group tasting seminar, we were impressed with his expertise. We all learned a lot whether we were knowledgeable or novices. He is the International Director of Tea, but not its editor. Tea is an interesting and very educational magazine addressing all kinds of tea and related issues worldwide. Mr. Fong is also founding master of the Tea Masters Association. The Imperial Tea Court, founded by Roy and his wife Grace, is a typical teahouse with dark wood interior, counters, teacups and pots, and marble floor. It came piece by piece from China along with six workmen who installed it, even the bird cages typical of Chinese tea houses. Must report that the sanitation laws of San Francisco forced him to remove the birds, so the cages are now empty.
For him, an importers hobby has now grown into a full-fledged business selling more than half million dollars worth of tea a year, and growing. Mr. Fong is so concerned about tea quality that when he learned he could not adequately control it, he bought tea gardens in China to have control over the entire process. His customers demanded organic teas and he can assure that they get them because he only uses organic fertilizer made of soy meal and other bean mashes, green leaves, and a special manure.
His is the first traditional tea house in the United States and almost all of the tea served or sold there comes from China, be it from Yunnan, Fijian, Hongzhou, or Anhwei. A small amount does come from Taiwan where he has contracted for specific teas. His first year he bought all his tea, the second year a small garden in Fujian harvested but ten kilos. For the record, last year Mr. Fong imported more than one and two-tenths tons of tea, most from his own gardens.
At our tasting lesson, we sampled three different oolong teas. Lung Ching was the most expensive served (his best sold for $380.00 per pound). We tasted the $180.00 a pound variety. I became a convert tasting his Jasmine Pearl tea at $49.00 for half a pound. That amount makes more than a hundred mugs of tea while a half pound of coffee makes only twenty cups. The third tea tasted was Tit Kun Yin. We learned how to taste, brew tea correctly, and to allow air through our teeth as we drank it. We also learned to enjoy the texture of some of the teas felt on the roofs of our mouths.
On a different day, I tried his Jade Ring tea, only two hundred eighty pounds were made last year. That tea has an fruity apricot aftertaste and is best consumed alone or before eating. I also tried Green and Black Peony Teas. These are hand-tied leaves that open in the teapot and look like the flower. They were mild and like most teas, full-flavored and better after brewing a second pot with the same leaves.
Taste different teas from many vendors. As you drink more of them, like wines, you'll become your own expert. After frequenting many sellers of tea, I learned that I prefer Jasmine Pearl from Imperial Tea Court, a mid-priced Tung Ting from Ten Ren Tea and Ginseng Company, Huang Mountain Hairpoint Tea from Eastrise Trading Company, Tit Kuan Yin from C.C. Fine Tea Company, and Hao Ya B from Harney and Sons.
A few fine sources are listed alphabetically below; there are others. Call them to learn their hours and availability for tea tasting. Also, read about tea in the books listed in the earlier mentioned article or in newer books reviewed in this issue. After you have tasted them, do write and share thoughts about your experiences and your favorite teas.
By Explore Cultural China
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