Eun Moo (Cloud and Fog) on the liquor

[needaTEAcher]

I have been drinking exceptional puerh lately, and I have noticed that on older tea, usually 10 or more years, there is a fine white layer on top of the liquor. It is usually only there for a little bit, and then goes away. If I blow on it lightly, it changes pattern, or heavily then it flies off only to rebuild in a moment.

The patterns are complicated, shifting, and have strange, jerky movement to them (like watching the water-skimming bugs from creeks in Georgia as a kid). I asked my puerh guy, and he said (in Korean) that it is Eun Moo, or "Cloud and Fog." I think this is the Korean name. I have seen it on many mid-to-older teas, but this weekend I had a sheng from the early 70s, and it was the thickest, most beautiful one yet. I took a video, which I will try to get on youtube and post later.

Does anybody know what I am talking about? Have you seen it? Can anyone actually explain what it is? There are some interesting physics in play here, but I just can't wrap my brain around it. Thanks!

[shah82]

http://listeningtoleaves.blogspot.com/2 ... cloud.html

[needaTEAcher]

Here is the video.

http://www.youtube.com/watch?v=aYdwvw8yr_w

Thanks so much Shah82, this is exactly what I am talking about. "Feet of the cloud" sounds lovely. Very informative post. Anyone else have some cool "Cloud and Fog" or "Feet of the Cloud" show-offs?

[G-off-re]

I've noticed that i only see it when i use very hot water and pour it directly into drinking cup rather than into a fairness cup first. I saw it when i drank a late 90's brick today.

[needaTEAcher]

I was told it can be seen on good tea 10 years or older, though the youngest tea I drink these days is a mix of 10-year-old sheng and 15-year-old shou, so I can't really comment on younger teas.

I have noticed that it is stronger right after the first pour, and weaker as each second passes and after subsequent steeps, but I have definitely seen it both in the pitcher and in the cup after, for as long as a minute or two after the brew finishes.

Actually, I even noticed it recently in my zinni infusion mug on the warm-up. I think that the patina built quickly (I use it nearly every day, multiple times). It was a very faint "cloud feet", but present nonetheless. Interesting stuff!!!!

[teaisme]

I was told it can be seen on good tea 10 years or older,

I see it all the time for almost everything that uses hot hot water, both very young and old, pitcher or no pitcher.

I've noticed that i only see it when i use very hot water

I think this has to do more with it then age does. I have seen very detailed, lasting, 'cloud feet' on tons of occasions, from oolongs to houjichas.

[BioHorn]

I was told it can be seen on good tea 10 years or older,

I see it all the time for almost everything that uses hot hot water, both very young and old, pitcher or no pitcher.

I've noticed that i only see it when i use very hot water

I think this has to do more with it then age does. I have seen very detailed, lasting, 'cloud feet' on tons of occasions, from oolongs to houjichas.

+1

[TIM]

I think we have to break out the tea pearl soon

[tingjunkie]

I think we have to break out the tea pearl soon

[needaTEAcher]

Tea pearl?

[brandon]

Tea pearl?

http://vimeo.com/32972027

Not AAAAA grade tea pearls, best I could do on short notice.

[TIM]

Tea pearl?

http://vimeo.com/32972027

Not AAAAA grade tea pearls, best I could do on short notice.

Hey B, Your pearls are bit lazy

http://www.flickr.com/photos/65257125@N ... hotostream

[teaisme]

its so magical

[brandon]

Hey B, Your pearls are bit lazy

But what about my tea crystals?

[TIM]

Hey B, Your pearls are bit lazy

But what about my tea crystals?

Finally, we are going to the uncharted territory