Wednesday, January 18, 2012

Tian Mu Lake white tea




Tea is a constant in our family. We've always been conscious about drinking a lot of water, and good tea makes it a pleasure. It also helps that we don't pay for a lot of the tea that we drink, and we always receive interesting things to taste alongside the TieGuanYin, LongJing, and Pu'Er, standbys in our cupboard. What can I say, my family knows people.

This is one of those interesting things. Or rather, something new to taste. A white tea, from a place called Tian Mu Lake. I researched a bit about it - there aren't a lot of resources about this particular variety. It's a new tea, whatever that means. Is it a new style, or a new planting? All new tea farms? The land has always been there - and as far as I'm concerned, white tea is simply a marketing catchphrase. The explanation that it's the most tender shoots is utter nonsense, as proper green tea is already produced from the baby shoots. That's why green tea produced around QingMing holiday in early April is the most highly prized - it's when the first buds appear. Anyways, if you're interested in reading about this tea, Hank Horkoff has a terrific piece about it on The Network Sense. Really well-written, well-researched . . . well done sir.

We bought that glass teapot in Shanghai, when I was last home in 2010. We've used it maybe twice? It's actually a terrible vessel to brew tea in. Doesn't hold heat well, the spout doesn't really pour right, and the fit of the glass top is suspect. But you do get to see the tea leaves do their dance, moving up and down in the hot water. If only the tea were as interesting. Brews lightly flavoured water, a suggestion that you're drinking tea.

Eagerly waiting for our next shipment, and hoping for a better surprise. Say no to white tea, because we all should know better.


1 comment:

  1. sounds like something i would like to try next time i come over :)