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I needed a break of the “genres of tea” posts I’m doing. They’re getting a little dry to write all at once, and they’re probably getting dry to read, too. For this reason, I want to give you a little variety. I want to touch on something more exciting and lively – casual gongfu tea preparation.
Gongfu shares the name with the martial art kung fu. The name means “with skill and precision” So, the gongfu tea preparation method means “tea preparation with skill and precision”
It’s one the the greatest ways to prepare tea, and I firmly believe every tea drinker should try it. It’s a lot of work and experimentation, so some may be adverse to taking up the art, but if you do, you will most assuredly not be disappointed. You get much better tastes and aromas, in a way cooler atmosphere. Plus, it’s fun.
I say it’s a lot of work and experimentation; however, this post will give you a considerable advantage, and will hopefully start you off in gongfu with a passion and excitement, rather than a frustration.
There are no set directions to do casual gongfu, but I am giving you a good starting point, and you will have no problem adjusting and growing from what this post will leave you with.
So, here goes.
The basic premise of gongfu steeping is: more leaves, shorter steeping time, accurate, consistent temperature, and a small steeping vessel.
You will need a certain couple things for the gongfu steeping method, though not as many as you might imagine. In fact, the only real accoutrements you need are a steeping vessel, and a small cup.
I also recommended a serving vessel to decant your steeped tea into, a cloth, as you will inevitably spill tea (A dark cloth is the best, as stains are less visible,) a tea board, which is essentially a flat surface to put all of your accoutrements when steeping, and a fine strainer, which will catch small tea particles when decanting. There are many optional accoutrements, but none of them are necessary for a casual preparation.
When choosing a steeping vessel, you should go for a gaiwan or a small tea pot. I use a glass tea pot I got at DavidsTea. I love it, as I can monitor the steep constantly if I choose to. You can get one here. You may want to invest in a yixing tea pot (later post will explain this fully in my own words,) but I would recommend avoiding them until you explore tea and know what you want; you can only steep one kind of tea in a yixing, and is not a good investment for newcomers.
Your steeping vessel should be between 90ml-160ml or so. If you are expecting to only prepare for yourself, a smaller vessel is better. For a group, a larger one. As I mentioned, you only need a vessel and a cup. This is a very small investment. Less than $10 if you shop wisely. My recommendation would be to go to China town and check out kitchenware shops.
To my Toronto readers: You can get a 150ml (or so) gaiwan and a cup for about $7. I can get you the exact shop name, even. It is seriously not a big investment.
Where it can get pricey is in tea. Chinese tea of all varieties is best for the gongfu method. Taiwanese tea is good for gongfu, also. Other growing regions should be avoided, honestly, unless you’re confident/willing to experiment. It may work, but there’s a good chance it won’t. The investment isn’t bad if you go the right shops. Even if it’s an amazing tea, it can be priced $0.50 per steeping session. Adagio Teas has extremely affordable, good quality tea. You can get some of this tea for $0.10 per steeping session.
Now, at a later post I will go into excruciating detail about proper water quality, but it is too intimidating for this venue, so I will spare you at present. To get a crash course, most tap water is too hard to use for tea. The best water comes from a natural spring source, but obviously that’s not available to most. I would recommend using filtered water or bottled water. Brita filters work lovely as an affordable, quality option.
Now that you have your accoutrements and the water, you need to consider the temperature of the tea. Sometimes the vendor will give you steeping instructions, but sometimes they won’t. If they don’t, fear not! I have prepared a chart for common ranges of temperature. All of these teas are approximate. If your tea tastes too bitter or burnt, your temperature might be too high. Adjust as necessary.
White: 80-90c (176-194f) is a good range for white tea. As I mentioned in the white tea post, it’s a resilient tea to steep, but you will enjoy it more if it’s within that range.
Green: 80-85c (176-185f) Keep in mind this applies to only Chinese greens. Japanese greens are usually steeped at a lower temperature.
Oolong: 90-95c (194-203f)
Dark tea: 90-100c (195-212f) I typically like to do 95 degrees Celsius (203f) Dark tea is post-fermented black tea like pu-erh.
All of that is well and good if you have a variable temperature kettle, but what if you don’t? Temperature is extremely important in gongfu, so are you out of luck if you don’t have a fancy kettle? Nope!
There is a way to “read the bubbles” in order to determine the temperature. it’s easier than you might expect (if you find someone like me to do the dirty work for you.) There is an actual Chinese system for determining temperature, but I find it sort of vague. I put together a system for you that I find more accurate, which is based on the Chinese system. No need to spend $100+ on a variable temperature kettle. Please keep in mind that these temperatures are approximate. Also keep in mind that I am not ragging on variable temperature kettles. I use one and I love it.
For this system, you need to be able to look into your kettle. This can be achieved either with a glass kettle, or opening the top of your electric kettle to peer in. You can even do this on a stove top with a pot of water. I hoped to be able to get pictures, but had some issues with lighting. Hopefully I’ll get them at a later date. These descriptions may seem hard to comprehend at first, but I trust you’ll find it easier if you attempt this system. I designed it to be pretty instinctual, so the first time you notice the description, you’re going to be safe to stop the kettle.
80° (176°F): At this temperature, small bubbles are just starting to form on the bottom of your kettle. There aren’t many, and they don’t break the surface. They just sort of appear, then disappear.
85° (185°F): Those same bubbles at 80° are still appearing at the bottom of the kettle, but in a slightly higher frequency. The temperature has been reached when the tiny bubbles are just starting to break the surface of the water. Just a few bubbles, though, not many.
90° (194°F): Bubbles between 85° and 90° are starting to get considerably bigger. All of a sudden, you will notice, there is an occasional few bubbles which appear to be 5x bigger than the first ones. 90° has been reached when the large bubbles have almost entirely replaced the small ones.
95°(203°F): Water at the top is now consistently “wobbly” The bubbles consistently break the surface.
100°(212°F): Usually your kettle will indicate when this temperature is reached, but if not, then get a better kettle. The water is wobbling out of control at this point, and even larger bubbles break the surface. If unsure if boiling has been reached, wait several seconds. If it’s still wobbling out of control, then boiling has been reached.
As a final note on this, it’s a good idea to bring the temperature a few degrees above the suggested steeping temperature. You’d be surprised how quickly tea temperature falls. If you have your kettle near the area you’ll be steeping, then keep the water in the kettle. If not, then decant it into a warmed thermos or teapot. If you’re in comfortable company, use a tea cozy.
Plus they’re adorable.
Amount of Tea:
As a rule of thumb, use 2g-2.5g of tea, unless it’s an oolong or dark tea, in which case use five grams. This is a good starting point. If you don’t have a scale, don’t panic! I have a solution for that, too. Simply, get your steeping vessel and scoop leaves into it, until the bottom is more-or-less entirely covered.
This system is an incredible starting point; almost on par with the weight. Take the leaves out, because it’s time for warming.
Let’s Get It Started:
It’s kind of a show-off-y thing if it’s an especially good tea, but in a good way. Like a “You’re so important to me, I’m going to serve you this great tea” sort of way. It’s also a good opportunity to do a dry leaf analysis, if that’s your thing. While you are passing the tea leaves around, you need to warm you accoutrements. Warm your steeping vessel, your serving vessel, and your cups. Again, consistent temperature is important in gongfu.
Now, dump the tea in and get r’ going. An interesting thing to note is that the leaves take on a much stronger scent in the warmed steeping vessel. If you put the lid on, make sure it’s secure, and shake it up, it will have a very strong scent. Feel free to pass that around to your guests, and smell the leaves again. You’ll be glad you did.
If it’s an oolong or a dark tea, you’re going to need to do a tea rinse. A tea rinse is where you pour water into the vessel over the leaves, then immediately pour it out. This “awakens” the leaves, and makes it taste way better. You might want to do a tea rinse if your tea is an older one – say, encroaching on a year – but besides that, it is not necessary.
This is the place where it gets a little fuzzy. The annoying answer is “it depends.” I’ve tried to give you a better answer than that, though.
The longer version is that it depends on the amount of leaves, the type of tea, and the size of the steeping vessel. Since we’re using my standardized amount of leaves, don’t worry about that part. Also, we’re not going to consider the types of tea right now, either. So, what is left, then, is the size of your steeping vessel. For my 150ml vessel, I steep my leaves for around 1 minute and thirty five seconds. If it’s an unknown tea, I pour a bit out to check how it’s tasting. This is totally acceptable, though if you are in a group, puts some pressure on you because your guests are now expecting utter perfection. Usually it isn’t exactly that time, so I adjust as I see fit. For subsequent steeps, add five or ten seconds. After three steeps, you may want to go steep even longer, as the time will increase exponentially. Basically, use it as a guideline, and practice. This is the hardest part of gongfu, in my opinion.
For vessels not of 150ml, adjust to scale. For instance, for my 90ml vessel, I steep about 55 seconds, and adjust to scale for subsequent steeps. Use this method as a starting point. It won’t always be identical to this scale, but think of it as a recipe. Start to scale, and make notes. Adjust as you see fit.
Finally it’s time to serve and drink! Decant your tea into your serving vessel. If you’re a show-off, you can do what I do.
Annnnnnnd a video.
Be warned, though. You will probably burn yourself when attempting this for the first little while. Also, not all vessels are appropriate for this, If your tea leaks everywhere (and it wasn’t just because you burned yourself,) then maybe don’t do it the flourish-y way.
Fill their cup up, but not to the very top. They’ll burn their hands if there’s no cool place to grab.
If you do not have a serving vessel, you need to decant the tea directly into their cups. You do this by lining up the cups, and running the stream of tea back and fourth between all of them. You need to do this because otherwise your guests will get a different concentration of tea. You can’t fill up each cup individually. Here’s a video demonstration of what I am blabbing about.
If it’s a gaiwan, be ready to spill things everywhere while you’re learning.
When serving your guests, hand them their cup with one hand. Psychologically, this is a nice subtly. If you hand them their cup with both hands, many guests will actually pick the cup up with two hands, which is an awkward way to drink. If you have some tea tongs, you may use them instead. They’re nice to use because your fingers don’t get in what they’re about to drink.
But they’re not necessary.
If you’re wondering what the proper grip for the cup is whilst drinking, by the way… Thumb and index finger go on the lip of the cup, and middle finger supports the bottom of the cup. You may choose to curl your other fingers in, or you may choose to extend them.
Traditionally, men curl their fingers in, and females extend them outward, but in my opinion that’s an arbitrary gender role. Do whatever feels comfortable.
Fill up your guests’ cups whenever they are done with the tea, but avoid rushing it. If you jump every time your guest finishes their cup, they’ll feel pressured and uncomfortable. Gongfu is supposed to be comfortable.
Here’s a nice final note to this section. Your guests might feel obligated to say “thank you” every time you fill up their cup. Since you will be doing this many times throughout your visit, it can really break up the flow of conversation, and break the mood – similar to how it can feel awkward when a waiter comes and interrupts your conversation in a restaurant.
To this, I offer a solution. In gongfu, “thank you” is simply replaced by tapping the table or tea board three times such as this.
You may want to inform your guests of this, as a replacement to a “thank you”.
As a side note, you can do this in traditional Chinese restaurants, as well. You’ll notice Chinese service method is different than that of the Western world. They can seem curt and impersonal to us westerners, but they aren’t. They just don’t want to break the flow of mealtime conversations. So, just tap the table three times if you want to say thank you.
Some Final Notes:
All of my guidelines are simply just that. Guidelines. You will need to troubleshoot your steep, depending on your tea. Standardization does not always apply. That’s why tea is an art and not a science.
To address some common problems, if your leaves taste burnt, try a lower temperature. If your leaves taste bitter and leave an unpleasantly dry taste in your mouth, lessen the steep time. What your tasting are known as tannins, and they’re pretty yucky. If your steep is too strong or not strong enough, and you have already tried the adjusting the steep time, you have a problem with the quantity of leaves. Adjust as necessary.
Guangdong Dan Cong Oolong: In addition to being childishly gratifying to say aloud, oolong tea from this Chinese growing region is truly a treasure. Tea leaves are picked from wild tea bushes; intentionally ill-maintained bushes, sometimes upwards of three hundred years old and twenty feet tall, grown from seed. These teas are a medium to dark oolong, and because of the aged trees, the leaves have many strong aromas and flavours. Ageing tea from this region is not uncommon, and some of the most appreciated oolongs come from this location. Dan Cong translates to One Bush, and it refers to a trait which makes this tea post a challenge to do thoroughly; each tea is processed differently, depending on the tree. In other words, there are as many Dan Cong teas are are Dan Cong trees. For that reason, I am going to list only the most popular ones. These teas are most known for their ability to naturally imitate flavours and scents of flowers. These teas are usually a tricky brew, and I would not recommend trying unless you’re confident in your skills – especially because they can be expensive.
Feng Huang: Translates to Phoenix Mountain. Honestly, this such an umbrella term, it almost covers the whole category of Dan Cong itself. These teas are grown at a high altitude – more than fifteen hundred metres – and apparently, leaves are reserved in advanced by rich connoisseurs with connections. That being said, they are not impossible to come by at all, however, they can be expensive. A good tea will have a strong, lasting aftertaste, and a good Feng Huang meets this requirement if steeped correctly. These teas can be aged, which is something to note, as ageing is usually not done outside of Chinese dark teas (more on these at a later post.) Fragrances and tastes are usually very floral, but a specific flower such as a honey orchid. It all depends on the kind of Dan Cong. I don’t want to discourage any of you, but these types of teas are usually a difficult brew to the point in which you have to start worrying about the water’s PH levels, how long the tea has been aged, and an apt knowledge of water temperature and steeping theory (again, more on all of those in later posts.) A misstep could ruin the steep, leaving you with a bitter taste, and will probably just end up frustrating to you. If you haven’t done a lot of gong-fu style steeping before, I would recommend you start with some Anxi oolongs and work your way up.
Mi Lan Xiang: Translates to Snow Orchid. According to Seven Cups, this is the most popular Dan Cong. This tea involves a growing method which excites me the greatly. Seriously, I’m pretty sure I tell everybody about this. Because I apparently assume plants excite others as much as they do me. In the winter months, orchids grow right next to these tea bushes. As a result, this tea has a natural orchid fragrance and taste, just because orchids grow in the proximity of this tea bush. This is a dark oolong.
Huang Zhi Xiang: Translates to Yellow Sprig. This tea is usually a bit less expensive, so it’s a good introduction to Dan Congs. It is a champagne oolong, and quite mellow.
Recommended Tea Dealers:
Anxi Oolongs: Again, similar to the Wu Li Rock Mountain oolongs, Anxi oolongs are grown in the Fujian province. Unlike the Wu Li Rock Mountain oolongs, they are typically on the lighter end of roasting, and as a result are usually classified as green oolongs. Below is a list of the most common Anxi oolongs and their attributes. There are a number of fake Anxi teas hovering around in the market, so be sure to buy from a good dealer. These are exceptional candidates for Yixing teapots and the Gong-Fu steeping method in general (more on those at a later post.) Fortunately, unlike Wu Yi Rock Mountain oolongs, these teas are generally a forgiving steep, and easy to prepare.
Tie Guan Yin: Translates to Iron Goddess. It is the most famous Anxi oolong. It’s a light tea, sometimes mistakenly labelled as a green tea. It can taste crisp, bright, and floral. Sometimes mellow. There are many varieties on this kind of oolong, so it’s almost a subcategory in itself (which as a side note, is the same for many oolongs) It’s among my favourite teas. According to legend, there was a poor farmer who once went on a contemplative walk to a temple. At the temple, there was an iron statue of a goddess standing erect and commanding, amongst the otherwise dilapidated temple. The farmer thought the temple ought to be in better condition, as it was housing a statue of a goddess. He couldn’t afford to rebuild the temple, but went back the next day with a broom and some incense. He swept away all the twigs and the dust; did the best he could without spending money. He then offered the incense to the statue, and went on his way. The farmer repeated this process every so often, almost becoming a caretaker for the temple. One visit, the goddess spoke to him. She told him there was a treasure behind the temple, and he should look to go to find it. The farmer did, and the treasure was a cutting from a tea bush. The farmer planted them, cultivated them, and got filthy rich. The tea, as a nod to the goddess, was named Tie Guan Yin.
Ma Liu Mi: Translated as – and I will say perhaps a bit misleadingly – Monkey Picked Oolong tea. I will firstly say these leaves are not picked by monkeys, despite what the odd mall-boutique tea dealer will try to imply. Often these are blends of various Anxi oolongs, though they may not always be. A good dealer will be able to tell you if it is blended or not. It tastes extremely light, usually, and floral; a descriptor which is common for green oolongs. It is a very green oolong, so it could be a gentle introduction to oolongs, for you green and white tea drinkers out there. According to legend, there was a tea bush on a mountain, which happened to produce extraordinary tea. The mountain was too difficult to climb by themselves, so they decided training monkeys to pick the leaves for them was less effort. I dislike outing specific tea dealers; I instead like to recommend good ones. But I can’t go on with a good conscious without mentioning this. I don’t think I’ll publish it in my book, but I need to say it at least in my blog. I have found that Teavana greatly misleads you about their monkey picked oolong. I have been flat outright told that theirs was officially the best oolong in the world, and have been told monkeys pick this tea. And though they’re tricky with the wording, they also highly imply the same thing on their website. These things simply are not true. They gravely overcharge for this tea, and lead you to believe – quite convincingly if you’re not yet a shrewd judge of tea – that it’s picked by monkeys. I have heard this complaint again and again, and I’ve heard of many a times people are tricked into spending more money than it’s worth. You are able to get much higher quality monkey picked oolong for greatly lower prices at the dealers I list at the bottom of the page. But of course this is just my opinion, and I don’t claim this as fact (he-he-he, try suing for libel now, Teavana)
Huangjin Gui: Translated as Golden Osmanthus, as it tastes and smells similar to osmanthus flowers. Because I like flowery teas, this also goes up on my list of favourite oolongs. Depending on the tea, it has honey notes to them. It’s a green, sprightly oolong that tastes like honey and osmanthus. It tastes as appealing as it sounds.
Li Li Xiang: Translated to Every Leaf Fragrant. Similar to the monkey oolongs, it is often blended with other Anxi oolongs, though that means it usually is a bit less expensive. It makes for a lovely every day oolong tea, which you don’t have to break the bank buying. It usually tastes pretty “standard” for green oolongs, meaning floral and fruity; of apricots or other stone fruits.
Reccomended Tea Dealers
Though some say oolong tea is oxidized anywhere from 1%-99%, – and given the definition of a semi-oxidized tea, they’d be right – it nearly always ranges from 10%-85%. A green oolong refers to the lighter variety of that range. It’s also known as a light oolong. or jade oolong; however, jade also refers to a particular kind of green oolong, so its usage is not recommended as a synonym to the previously mentioned terms. A dark oolong refers to the darker portion of that range, and less commonly, a champagne oolong refers to the middle potion. The official Chinese translated spelling is wulong, and you will see both spellings when dealing with the tea community. It’s entirely about preference, which seems to be true for many tea terms, as the community is usually a fairly laid back one.
As my teacher put it, “oolong teas are the most arts-and-crafts” and arguably, he is correct. With a range of 75% oxidation to take in account for, in addition to the already complicated tea production process, you truly have to know what you’re doing in order to make these teas. If tea is an art, then oolongs are one of the most impressive mediums you can use in serving and production.
Oolong tea was invented sometime around 1650 A.D. My favourite origin myth is as follows: a tea farmer was busy picking leaves, and there happened to be a deer wandering around his garden. The farmer was so taken by the deer’s beauty, he got distracted and couldn’t help but observe it for a while. He observed it for such a long time, the tea leaves partially oxidized. Panicked, he fired the leaves immediately after, and thus, oolong was born.
If not by taste, you can usually tell an oolong’s quality based on observation of the wet, unfurled leaf: they should look healthy, fresh, and tender. If the leaves look too old, it probably means the leaves were picked later in the year and aren’t a good quality (note: will do comparison picture before publication.) Oolong plucks are a nontraditional, ranging anywhere from three to five leaves, compared to the standard “two leaves and a bud” pluck in regular tea picking. Oolongs are usually good for several steeps, and are exceptional candidates for Yixing tea pots or gaiwans.
The four most common oolong growing regions, the teas, and their attributes are as follows.
Wu Yi Rock Mountain: This is a Chinese region located in Fujian, which is one of the more renown tea growing regions. I find that all of these teas make wonderful, hearty winter teas.
Da Hong Pao: Translated to Big Red Robe. The most famous oolong for Wu Yi Rock Mountain, and for good reason. This is a dark oolong, and tastes toasty, smooth, sweet, and some traditionally produced da hong pao will taste smoky, as its roasted over charcoal briquettes. According to Wikipedia, a crop of da hong pao once sold for $1,250,000 per kilogram. Usually it’s not quite that expensive, but, there’s an impressive anecdote nonetheless.
Shui Xian: The English name is Narcissus, as the leaves have a flowery aroma and notes in its taste, comparable to that of a Narcissus flower. Originally it’s not from Wu Yi Rock Mountain, but the tea was transplanted to its current location. The tea is a dark oolong, and it’s full-bodied and floral. In Chinese restaurants, they will often have this tea, though it will more often go by the name “Shui Hsien” so be on the lookout.
Rou Gui: Translated to Cassia, which is a type of cinnamon. Good rou gui is a difficult steep to accomplish, but it’s astounding if you get it right. It’s a dark, roasted oolong, and can have chocolate and cinnamon notes to it. To add another level of complexity to serving this tea, you need to age some kinds of rou gui in order to get a better flavour.
Huang Guan Yin: Translated to Yellow Goddess. This is a new tea; only ten years old. It was a hybrid experiment done by tea scientists to combine two different oolong bushes (Ti Guan Yin and Huang Jin Gui.) It has flavours reminiscent of osmanthus and stone fruits such as apricot, all tied together with a sweet flavour and long aftertaste. It is a green-champagne oolong.
Recommended Dealers for Wu Yi Rock Mountain Oolong:
Covering Chinese green tea is a daunting task. It’s the reason why we have tea period. There is so much history behind it, and unfortunately I, nor anybody, can ever truly do its justice, especially because tea history isn’t always documented, so there are many parts which remain lost forever in the past.
With that in mind, the first tea, as we know it, was a Chinese green. Prior to tea as we know it, tea was a convoluted brew. The leaves were crushed up in a powder, similar how they are in Matcha, but the powder was blended with unexpected ingredients, not limited to rice, onions, ginger, and orange zest. After the tea was blended, it was steeped in salt water. This brew was popularized anywhere from 206 BCE – 220 CE. It wasn’t until somewhere between 760-780 CE where tea became more similar to the beverage as we know it today. During this time, a man named Lu Yu was present, and his presence was so important, he was awarded the title Sage of Tea. He came along and improved tea as a beverage, making it less like, in his words “rinsing water of gutters,” and more appealing; taking out all of the added ingredients to the brew. Essentially, the artful simplicity of tea, and the culture surrounding it is largely due to Lu Yu.
In the time of Lu Yu, tea was compressed into cakes. Though the production then was different than the production now, the tea cakes were technically green teas, as the oxidation process was halted immediately, which is a trait unique to the genre.
As mentioned in the white tea post, in 1391 tea cakes were outlawed as they were being used for currency, and a sort of tea black market emerged which had a negative impact on the economy. All existing tea cakes were ordered to be destroyed, which left the tea industry in an awful place for 150 years. Out of this ban, though, modern tea production was invented, and loose leaf green tea as we know it was first made.
Chinese green tea is so vast of a category, it’s a difficult nail to specifically hit. I can’t find the exact number, but most tea estates in China produce green tea. The geography of China makes for much variety in tea, which can make it intimidating for newcomers and veteran tea connoisseurs alike. Here is a list of some of the most common Chinese green teas and their attributes. Note that there are not pictures of all of the teas. This will be addressed when it comes to publish officially, but for now, unfortunately I don’t have my own pictures, nor royalty free ones for all of them.
Long Jing: Translated to Dragon Well. It’s perhaps the most common Chinese green in the Western world. Good Long Jing is processed almost entirely by hand. Its flavour is full-bodied but gentle, sweet and grassy. When being steeped, Long Jing leaves “stand up” straight, rather than float around in every which direction like most other tea. For this reason, you may want to enjoy Long Jing in a small glass teapot or gaiwan; however, it’s said that you will get the most out of the flavour in a Yixing teapot (more on this at a later post.) I have not tried this personally, but apparently you are able to eat Jong Jing leaves after steeping. Pictured below
An Ji Bai Cha: Translated to An Ji White Tea, which is confusing as it’s a green tea. So, I recommend to forget the translation. Most dealers will label it by its Chinese name, anyway. An Ji Bai Cha is said to be some of the most sought-after Chinese green tea. It wasn’t until the 1980s where commercial cultivation began. It’s a green tea with a rich history – possibly originating more than 900 years ago. It has a clean, subtle light steep, and gorgeous aroma. It is a light tasting tea, so some may find it a little tasteless. I think that’s probably why the translation is “white tea,” I would recommend steeping this in a gaiwan.
Huang Shan Mao Feng: Translated to Yellow Mountain Fur Peak, as the processed leaves look similar to a mountain peek, and the leaves themselves are covered in tiny hairs. It’s a great day-to-day standard Chinese green tea. It’s fresh, grassy, and can be mild or strong in flavour. According to legend, a young scholar and young tea picker fell passionately in love. The scholar was murdered by a businessman who wanted the girl for himself, then forced her to marry him. During the night before the wedding, the girl snuck out of the businessman’s house and wept at the scholar’s grave. She cried so much, she turned into the rain. The rain, which was a manifestation of the girl’s longing turned the scholar’s body into a tea tree. The tea tree became the Huang Shan Mao Feng tree, and they are now together in the manifestations of a tea tree and the rain. This tea can be enjoyed to much of its potential in a variety of means; a teapot, French press, gaiwan. Pictured below.
Liu An Gua Pian: Translated as Liu An Melon Seed. The processing is unique, as while most good quality Chinese greens utilize the bud of the leaf, this tea utilizes the second leaf on the branch. The centre vein of the leaf is removed, and then the leaves are rolled to shape. This is a rare tea, and possibly my favourite Chinese green. It tastes rich, soft, delicate, and the flavour lingers in your mouth for a long time. This tea is best enjoyed in a gaiwan or small teapot. Pictured below.
Tai Ping Houkei: Translated to Monkey Leader. This is an exceptional tea which has won many awards for its qualities. In addition to being a wonderfully tasting green tea, it also looks beautiful when it’s being steeped. It has long leaves, sometimes as long as 8.5cm (3.3 inches), and they gracefully dance around the steeping vessel when water is added to it. Traditionally, it’s picked early in the season, which creates a subtle taste, but a lot of Tai Ping Houkei on the marked is picked later in the season, which causes it to have a heavy full-bodied flavour. Because of the pretty leaves, as well as their size, this tea might not be as well suited for a gaiwan. This tea will be enjoyed in a glassware, to appreciate the visuals as well as the taste. With this tea, you can even steep it directly into a mug or, more romantically, a tall glass.
Bi Lo Chun: Translated to Green Snail Spring as its shape resembles that of snail meat. It is a highly regarded tea in China, with some authorities ranking it the best darn green tea period. It tastes fruity, floral, subtle, and overall is a gentle tea. Now, I’m not sure why this is the origin myth for this tea, but it just is. So bare with me. There once was a tea picker who was exceptional at her job, and filled her basket full of tea leaves in no time at all. She discovered a new looking tree, and figured she should try it out. Unfortunately, she had no room in her basket, so she instead put the tea leaves between her breasts. The body heat from her breasts warmed the leaves, and let out an aroma so unique, so wonderful, that it startled her. Originally, the name, because of this myth, was actually “Scary Fragrance”, but it was changed to “Green Snail Spring” by an emperor who thought the origin myth was too vulgar, and wished not to acknowledge it. Pictured below.
Zu Cha: Translated to Gunpowder Tea, and you will almost always see it as its translation in the west. There are a few theories about why it’s called Gunpowder Tea in English, as the real translation is “pearl tea”. The first theory is that the tea leaves themselves look like little bits of gunpowder, and they open up or “explode” when steeped. The second theory is that since it has a smokey flavour, us Westerners said “Hey, do you know what else is smokey? Guns!” The third theory is that there’s a phrase in Mandarin which means Freshly Brewed. It’s “Gang Pao De” (say it out loud), and when westerners visited China, they mistakenly thought that was what the tea name was, rather than just a descriptor. I say, why not all three? As mentioned, Gunpowder has a smokey flavour, but has this almost coppery aftertaste to it. It’s thick-tasting, and overall hearty. It is often blended with mint. This is a resilient tea for steeping and can be enjoyed in many ways, similar to the Huang Shan Mao Feng. Pictured below.
Jasmine Green Tea: Often it is in a pearl shape, and is such also called Dragon Pearls, Phoenix Pearls, Jasmine Pearls, things like that. Essentially, it’s any green tea which was wafted with the scent of Jasmine flowers. Typically, the green tea base is not a high quality, especially given that the Jasmine will overpower much of the flavour. As such, tea snobs don’t tend to gravitate especially towards this, but if you like jasmine, then I wholly suggest you indulge yourself. It makes a lovely evening tea or a tea to have after a meal. Like Gunpowder, it is a resilient steeper, so feel free to steep it in many ways. Pictured below.
I have left out many teas. You could write volumes of books on different Chinese Green teas alone, and that’s part of the fun. You could go your whole life touring around China, trying to taste all the different Chinese Greens, and you still wouldn’t get all of them. Listed are just some of the most common ones. Start tasting!