Thursday, November 21, 2019

Breaking my 2019 Tea Purchase Hiatus

Yes dear readers, I did not make it all the way through on my 2019 tea purchase hiatus.  It's not that I drank up all the home supply but I ran out of a particular profile of tea- robust, dark, uncomplicated yet tasty. That sounds suspiciously like coffee and when you've punched the mornings out with the devil's brew for two years, tea grapples to take it's place.  The puerh crammed in my closet I've come to recognize is just not functional enough and is too inconsistent for daily utility. But I didn't hoard all those beengs for utilitarian purposes.

Not a photo... latest Kojima game.
The hiatus was not about saving money and more about simplifying one's life or at least not complicating it with yet more boxes of tea that have no place to go but pile up on one's overburdened desk.  All year I made respectable progress drinking up un-ageable teas(seasonal green teas, lapsang souchongs past due) and I cleared out a dozen random bags of half open tea samples.  There is a refreshing freedom to not thinking about procuring yet more tea and simply drink what you have.

As I've not strained my purchase decision muscles buying puerh, I've diverted my energies to the delight of my husband into buying new issue preferred stocks and municipal/infrastructure funds instead.  I have to admit choosing financial instruments is much easier than selecting a sheng beeng to age. The other day, Fidelity despite their "no commision" switchover charged me $50 international fee to make an OTC purchase of a new Canadian preferred issue.  And this pilfered $50 could have been a decent tea order and definitely a lot of quality assam.  When one leaks money in unwanted fees, one can right this wrong by leaking the same amount into something you do want! Laugh away.

Behavioral economists talk about our completely irrational way of dividing up money as mental accounting.  The most common example is when spouses who pool all their assets together still consider gifts bought with "earnings" from the other spouse more special even when paid from the same family till. I should consider tea my husband bought on his own volition something special except the last unfortunate incident involved gnarly large leaf barnyard shu from Oakland Chinatown. It was an act of complete sincerity on his part. Why oh why except husbands sometimes do weird things with the best of intentions.

I did drink shu this day...
But back to my first tea purchase of 2019, I had a great hankering for assam which I've found to be my ideal base for a brisk morning brew. I find selecting Indian black teas a relatively low stress task. Unlike buying puerh where there is a huge wild card factor involving the underlying tea and it's past storage conditions, I've found the tea grading system to be a reliable gauge for  Indian teas.  Especially with assams, one TGFOP isn't wildly different to one from a different estate and my tea enjoyment can be expected to be roughly the same.  But enjoyment pegged to a vertical price/quality gradient is not as useful as lateral comparisons.  One can expect an GFOP to be more robust and brisk in taste than those higher up the quality/price ladder. GFOP can do morning duty much better than the highest grade SFTGFOP but whether or not one would enjoy the pricier SFTGFOP commensurate with the premium is not entirely assured.  Indian tea market has always been largely a buyers market and tea classification system sure does make comparison shopping easy for the small fry consumer like me. I don't ever expect such efficiencies to enter the puerh market.

I had no shortage of vendor options but ended up ordering for the first time from Indian middleman teabox.  In the U.S., Upton has the largest loose leaf assam selection but teabox had a more compelling assam lineup with better prices.  Most importantly teabox carried a tea in my tea bucket list- a winter Nilgri frost black tea.  I followed common sense that an Indian vendor has better depth of Indian teas than a U.S. based one that carries a world selection  so we will see next Tuesday how this bundle of assam joy from India will shake out.

International tea buying is always a slippery slope. I really only needed ~100g of tea but $50 gives you free shipping and then you want to make a tea haul worth your while.   I pared down the order to a mere nine 100 gram packets of quality assam(2 pounds) $66 free shipping. I'm sure my sweet husband would appreciate my restraint.

Monday, October 14, 2019

Burnt Barley Chocolate

Chocolate bars to welcome autumn
I recently took a trip back to the East Coast. I always bring back a few chocolate bars for loved ones and came across this unique Icelandic concoction of cocoa butter and burnt barley. There isn't any cocoa in it similar to white chocolate. I brought this bar for my father as I love to have him taste new things even if it's a marriage of two familiar flavors.    
Although my rule is to never let the wrapper seduce me,  I have to confess I totally fell for the stylish geometric design of ravens.  As my favorite poem is Wallace Steven's Thirteen Ways of Looking at a Blackird, I was instantly smitten.  omNom Chocolates is a small batch bean to bar maker out of Reykjavík and they tend to specialize in slightly sweeter bars(milk to 73%) than I normally get. The risk was small, the potential pleasure medium to high.
My mother told me the tastes were very reminiscent of roasted barley tea and we enjoyed the novelty of the roasty malty flavors of this pitch black bar. The extra blackness is from activated charcoal which doesn't add to the flavor.  The tastes were comfortingly amiable with the extra crunch of the barley grains providing some more fun in the mouth. It's definitely a pleasing bar to share at a small dinner party. 










Thursday, August 22, 2019

Now for something completely different...

Dear Readers,

I been quaffing tea mindlessly and regularly but find squeezing a few words let alone humor out of tea harder and harder and have plied my content creating skills to gaming.

For anyone that has an interest in video games or romance in general might find my latest effort good for at least one chuckle. If you manage to keep a straight face for the entire 4 minutes, well I have failed you.




(Channel link: https://www.youtube.com/channel/UCH60Bts8tBKt1Jj5FuFGMrg/featured)

Monday, April 22, 2019

Dark Magic of Black Cocoa

Most of us have had plenty of black cocoa knowingly or unknowingly in the outer cookie of a classic oreo which has a unique flavor that isn't quite recognizable as chocolate.

This darker color of cocoa results from a heavier hotter application of the dutch process which mellows out the acidity of cocoa with an alkalizing agent. The "dutch" designation comes from inventor Coenraad Van Houten, the enterprising Dutch chemist  whose father Casparus invented a hydraulic press that would separate cocoa butter from the processed cacao nibs to leave a cake which crumbles into that miraculous powder from which we make hot cocoa.  The son invented the process that makes for a milder less bitter hot chocolate that dissolves more easily. This father and son tag team really made hot cocoa the beloved beverage that it is today.

Unfortunately dutching while taming the astringency progressively destroys the healthful flavanol antioxidants present in cacao  according to this 2008 study(full pdf),  Black cocoa has less than 10% left but not all that is imbibed must provide a health benefit. I'm just glad it doesn't eat brain cells.  As a puerh drinker,  I get my fill of healthful bitter compounds.

Since I got this particular batch bulk packed from Berkeley Bowl labeled only as "Organic Black Cocoa", I have not much to go on about the source of the beans but it's a good guess these are robust Forastero beans most likely from West Africa. Delicacy of heirloom beans would be wasted with such a heavy handed process.

Since black cocoa is used mostly for color in baking in conjunction with a lighter cocoa to provide a more chocolatey base flavor, I wasn't sure what to expect for just an all black hot cocoa.   But the resulting cup enhanced with blackberry honey is velvety and beany in a good Asian dessert sort of way.  It's not hot chocolate the way you would recognize but I welcome it as a more robust alternative.  I was planning to add some natural cocoa or quarter of a chocolate bar but I really enjoy the black cocoa flavor on it's own- not unlike drinking an oreo cookie without the center creme. In years past I would have dismissed such heavy handed processing that destroys the natural fruity flavor of cacao.  But just as the dark roasting of espresso beans make for a rich intense cappucino, heavy dutching has produced a black cocoa with malty charms that has transformed a mundane Monday afternoon into something more magical.

(Addendum: My husband the morning after tried a little of my black cocoa almond butter and he recoiled a bit at it's bitterness.  I cannot detect bitterness in it at all which is probably why I can glug down sheng. )

More reading for those interested:

Monday, April 01, 2019

Ding Gu Da Fang on a Rainy Day

The pleasure of being a tea pack rat is that one routinely finds various manner of forgotten packets that can cheer up a rainy day.   Another of China's storied teas attributed to that tea active monk Da Fang,  Ding Gu Da Fang is wok fried and shaped similar to longjing.  At first glance, I mistook it for longjing when I peered at the unbrewed leaves.  The tint is a bit more golden indicating longer roast times.  A few slightly burnt minuscule spots on the brewed unfurled leaves confirm work processing.  And the taste is also not too distant from longjing except more buttery, more artichoke. 

The noted floral aromatics for this tea are somewhat mute in this specimen although they may have fled by now. This Anhui green's peak taste was probably last year at the year of processing but I'm glad I at least caught the window within 12 months and not a decade later. When one's majority stake in tea is in aged goods, it's easy for freshies to get lost.  No knowing if these leaves are indeed from Huangshan or an reasonable imposter from nearby.

I was at one time looking for Da Fang's other tea gift to humankind, Songluo tea. James A. Benn describes it so alluringly in his "Tea in China:A Religious and Cultural history",
"The color of Songluo tea was compared to pear blossom and it's fragrance to bean stamens; "drinking it was said to be like munching snowflakes".
I've munched on plenty of snowflakes, sniffed plenty of bean stamens and gazed upon pear blossoms in my mini-orchard but never all at the same time. This trifecta of odd sensory delights will have to wait until next year due to my purchase ban.  Aging puerh has trained me well, drained me of urgency.  There is pleasure in delaying and reserve novelty as there are plenty of decades left in me and only so many tea types in the world.

The rains in the Bay Area have now stopped although the hills are muddy and one has to trod carefully.
Gaining the vistas of SF require strong iron haunches.