TeaChat

The problem with buying tea the way I do is that I don't speak or read any of the languages that the labelling is written in. I can read the green tea part, but I can't tell where it's from. Help?

Untitled by mareofearth, on Flickr


Untitled by mareofearth, on Flickr

This is the most elaborately packaged tea I have ever encountered - nice finished wooden box, ceramic containers, a brochure, and a really sturdy sewn faux leather carrying bag. None of my puerh came anywhere near this elaborately packaged!

Did it come with a messenger and a red carpet?

dang

Yeah, that was our response to the packaging. The booklet has a picture of Russian President Putin.... We are wary of opening and drinking any of it until we know what it is....

This is on the back of the ceramic canister:

Untitled by mareofearth, on Flickr

And this was my non-tea can't-read-it purchase of the day.

Untitled by mareofearth, on Flickr

And the ceramic canister is made with the writing fired into it... O_O

Oh my goodness! Did you buy it in Korea? The last picture is Korean. High end green tea imported to Korea is super expensive. And this tea is Tai Ping Hou Kui, a super expensive tea to begin with. So I guess your tea is super, super expensive! Show us some pictures of the tea, if you plan to open it soon!

Bought both items in the US, from a company that sells lost luggage. Have no clue where the tea came from - hoping to identify the store. Thank you for identifying type!
The korean is from a very beautiful card case I picked up - mother of pearl inlay. Very pretty - hope the writing isn't something rude though!

... oh the "baggage wars" (there is a show on TV, maybe Discovery, that is just about the auctions that go on for airline unclaimed luggage).

This time it renders TPHK!!! Almost better than gold and diamonds (which can be sold to buy moar tea!).

Mare of Earth wrote:Bought both items in the US, from a company that sells lost luggage. Have no clue where the tea came from - hoping to identify the store. Thank you for identifying type!
The korean is from a very beautiful card case I picked up - mother of pearl inlay. Very pretty - hope the writing isn't something rude though!

Oh I see I thought they were from the same package.
The Korean card looks nice. Probably it's some poem
Considering lost luggage takes some time to get to sales, this tea might be from last year. But TPHK generally lasts very well and even if it's from last year, it could still be very good now. You've got to show us some pictures of the tea once you open it!

The store we go to usually sells things within a month or so of their being lost - items from the Olympics usually appear about 6 weeks after the olympics end. So, we shall see. Interesting tea though!

Looks very interesting.

The booklet with a picture of Putin in it makes me think it was probably made as a gift to the Russian president, in a similar way to an old Chinese tribute tea. How the heck did you get hold of this!

Well, we carefully peeled back the tape seal to get a look at the contents.
WARNING - tea pr0n ahead!


Untitled by mareofearth, on Flickr

Untitled by mareofearth, on Flickr

Pretty pretty pretty! So - what is the best way to brew this stuff?

... shuweet!!! It has been too long since I have purchsed Tai Ping Hou Kui!!!

In a glass that is taller than wide, usually. This way you can watch the leaves and you do not break them in the process.

Temps are a bit subjective, I tend to be on the cool side at 160* F.

Time ... depends on how much leaf you use. Use less and brew 2-3 minutes. Use more and brew 1-2 minutes.

And definitely resteep a few times at least increasing temp with each successive steeping. 2nd 1 minute, 3rd 2 minutes, etc.

Pretty pretty pretty pretty!

I'd like to wake a tea like this up with a quick hotter rinse about 180 degrees for less than 10 seconds, but that doesn't work grandpa style--I usually get out the little glass teapot for TPHK, and I pour the hot water in, push in all the leaves as they get soft so they're dunked iwth out breaking, then replace the lid and pour out as fast as I can.

Then, infusions 150 degrees and time/temp increasing as I go.