Tag Archives: Yunnan

taza #1110

gaiwan + white moonlight tea

by o5tea

terroir Jinggu, Yunnan, China

agricultor Zhang Family

Este té se seca lento bajo la luz de la luna, el lado velloso resiste la oxidación y permanece de color blanco, mientras que el lado liso se expone al oxígeno y se oscurece.

En nariz, orquídeas silvestres y damascos.

Notas de bayas.

Sensación en el paladar: miel de trébol.

5′ con Pedro Villalón / Dao Tea

 by tea alberti

1. Cómo empezó tu historia con el té?

- Mi historia con el té: yo trabajé en China dos años, haciendo publicidad. Escalando montañas en Guangdong empecé a toparme con varios granjeros de té y a interesarme en el tema. Un día, subiendo otra montaña de la provincia de Yunnan, me encontré con un granjero de la minoría Ainí. Me saludó: “¿ya comiste?”. Y cuando respondí negativamente, me invitó a comer con su familia. Me quedé a comer, cenar, desayunar etc. Sus árboles de té tenían cientos de años, en la mañana la niebla subía y el aroma de la montaña era incomparable. Ahí mismo compré mis primeros 20kg de té.

2. Cuál es tu té o blend favorito?

- Té favorito: Cada té tiene una energía muy especial, así que mi “favorito” depende de la estación del año y el momento del día. Me he enamorado de los tés pu er de árboles ancestrales, y prefiero definitivamente los verdes antiguos sobre los negros. En la mañana, despertando, me fascina un oojeon o sejak de Corea; y en la tarde la energía del balhyocha es ideal.

3. cuál es el mejor maridaje que probaste o imaginaste?

- Un té pu er verde joven junto con un caballito de mezcal mexicano y una rebanada de naranja es delicioso. O una ensalada de hongos silvestres con trocitos de pimiento, vinagre de ciruela, aceite de ajonjolí y hojas (previamente usadas para hacer té) de jungjak coreano. O poner una lajita de chocolate oscuro (~80%) en la lengua, y despertarlo con un té verde sejak.

4. cómo acompañás tu té?

- El té me acompaña todo el día :) Voy variando mi té dependiendo de la actividad que haga o de la gente con quien lo comparto.

5. cuál es tu ritual de té?

- Mi ritual. No tengo un ritual en particular. Muchas veces tomo un té verde Long Jing como los granjeros: hojas sueltas en un vaso alto. Si tengo tiempo, utilizo una tetera de Yixing o cerámica tradicional coreana. Si no, puedo preparar té simplemente en un decantador individual de vino y servirlo por medio de un filtro de bambú.

6. La historia de Dao Tea. como nos cuenta Pedro, fundador de Dao Tea, la historia comienza mientras escalaba la montaña Nannuo en la provincia de Yunnan en China y se encuentra con Yang Si, el granjero que le ofrece comida. El té de árboles centenarios de uno de los terroirs más increíbles de la Tierra cosechado artesanalmente por el granjero Aini cautivó a Pedro.

Viajes a otros pueblos remotos haciendo autostop en moto a través de carreteras sinuosas, tomar micros durante la noche donde una pulga o dos cenaron de la piel de Pedro. Tener el honor de unirse a la cosecha de té, y compartir las mesas con algunos de las más sorprendentes
personas en Asia forman parte de la historia y la esencia de Dao Tea.
El resultado: una micro-granja sostenible de tés artesanales y raros.
 

 

Yan Si

 

 Otra historia de té: uno de mis mejores amigos, Kim Hanyeul, me acompañó al pueblito de Hwagae, en mi opinión el mejor lugar para conocer la cultura de té en Corea. Fuimos tocando puertas de casitas locales, preguntando a los granjeros si podíamos probar su té. Conocimos así a Kim Jong Yeol, quien además de tener los tés más espectaculares que he probado en todo ese país, nos recibió en su casa. Por la tarde, Kim Hanyeul y yo sacamos una botella de brandy español Cardenal Mendoza que consumimos con unos muy felices Kim Jong Yeol y esposa, acompañados de comida de la montaña y té balhyocha. Exactamente nueve meses después, Kim Jong Yeol y esposa recibieron a su primer hijo varón (muy importante en Corea) – y lo atribuyeron en parte al Cardenal Mendoza.

Pedro Villalón bio
Pedro es el fundador  y Manager General de Dao Tea
 Los tés de Dao Tea
Los tés se encuentran entre los más raros de la Tierra. Se cultivan en micro-granjas situadas en remotos pueblos de montaña. Las hojas son recolectadas a mano y las producciones tienen un rendimiento de 5
kg a 80 kg por año.
La agricultura sostenible genera menor rendimiento que la agricultura convencional pero la calidad del té obtenido es superior. Los agricultores promueven la interacción de los árboles de té con el medio ambiente, evitan estrictamente los fertilizantes sintéticos, herbicidas, funguicidas o pesticidas. Sus bosques son el hogar del té, de aves, insectos, líquenes, hierbas enormes de bambú salvaje y una amplia variedad de árboles.
La complejidad aromática los  tés de Dao Tea es el resultado de
un suelo expresivo + condiciones climáticas + técnicas artesanales tradicionales.
No hay absolutamente ningún tipo de aditivos o mezclas.
Intimidad entre el maestro del té y la tierra.
Se puede rastrear cada té desde su origen, la parcela, el  agricultor que se preocupan por cada uno de sus árboles hasta el final de proceso. En la mayoría de los casos son los propios agricultores los que personalmente y artesanalmente hacen el té. Esta relación directa entre el maestro de té y la tierra se pueden degustar en cada taza.

Creer en un terroir expresivo, en el oficio de los artesanos del té y en la necesidad urgente de una agricultura sostenible.

 

Dao Tea

@DaoTea

Dao Tea en FB

Muchas Gracias Pedro!!!!

5′ con Jeff Fuchs / explorador / tea ambassador

by tea alberti – 20 de junio 2011

 

© Jeff Fuchs 2010

1. How did you start your story with tea?

- My tea journey began informally in a home full of Hungarian food (my dad’s family), literature on far off places (which included tales of ‘tealands), and a tendency to try any and every food and drink we could find. I journeyed to Taiwan more than 10 years ago and was introduced to a ‘tea town’ high in the mountains by a friend, where I spent 7 hours straight drinking tea with an explanation of tea’s role in life and health…and how it was one of Asia’s great foods and commodities. I had my first tea ‘high’ here sipping an Oolong from Lishan – and I was hooked. It was something about the unpretentious commitment to making tea accessible while also introducing a ritualistic element to the whole taking of tea.Years later I would visit Yunnan and it was here (where I now have a home) that I was introduced to Pu’erh – the bitter green unfermented ‘sheng’s’ from ancient tea trees. These took my tongue on a journey I’d never had before and the culture and tea’s role in the local indigenous lives also took me on a physical trip. It was here that I felt something beyond appearances and beyond aesthetics truly grab my curiosity and passion. Here, the greatest teas are treated like friends and consumed out of simple kettles that burble on the floor – here tea has a social, a stimulant and a crucial role in every single day of these people’s lives. It was here in Xishuangbanna, southern Yunnan where I felt my own tea story reached a fever high.

© Jeff Fuchs 2010

2.What’s your favorite tea blend?

- Must admit that I’m not a huge blended tea fan – I much prefer single estate teas picked in Spring – I find that the combination of blended flavours reduces a true tea taste for my tongue. One tea that was somewhat blended was the result of a great tea buyer from Guangdong mixing three different green Pu’erhs; each one was from the same small village but from different mountain faces. One particular batch was bitter, one was incredibly fragrant and the third seemed flat….on their own they didn’t really hit the palate, but once they were combined, a beautiful alchemy of flavours hit the mouth. Blends can be fun but there is an old saying in Yunnan about blends that I think appropriate: “It is easy to hide a bad tea under beautiful names and beautiful colours”. Not always true but for me almost.

© Jeff Fuchs 2010

3 .What’s the best marriage you tried or imagined?

- I’ve often loved the Japanese rituals of ‘Chado’ where tiny savoury snacks and rice gluten cakes with red bean past are served after a sharp green blast of Macha (powdered green tea). One of the favourites for me though has to be a tea that is prepared by the Wa people of southern Yunnan. They heat a clay vessel (no water in it) with tea leaves, pepper corns and sometimes even chilly peppers inside. Gently, they shake the vessel and the heat starts to ‘cook’ the combination of flavours. When the tea leaves, chillies and peppercorns start to release their oils and flavours, then boiling water is added and the resulting tea is at first nuclear with heat and stimulants but after the combination of flavours really hits the mouth and body…one needs patience for it but the end result is surprising and powerful…and never to be forgotten.

4 . How do you usually takes your tea?

- I take my tea “if a tea is good I will take tea anytime, anywhere, with anyone, and in any occasion”. For me tea is the great eternal friend whose soothing and stimulant abilities never disappoint (unless it is a bad tea) and are always helpful for the head and heart. If one has time to take, one has time for tea. It is a great way to begin a new day and to take the edge off at the of a day.

5. What is your ritual of tea?

- I am informal about my rituals. For me it is about taking the time and making sure that every time I do make a tea I do it as well as I can. I travel with a supply of teas wherever I am. For me the morning tea, alone, wherever I happen to be makes the space and time seem familiar to me, and I love this ritual every morning. I’m also a fan of the mid-afternoon tea when the mind is slipping. I collect old Yixing teapots and usually have one wrapped in a sock in my bags somewhere and I often simply prepare a tea in the miniature one-cup pot and serve myself. Simplicity of preparation, a great tea and some time are all that is needed for tea….and of course time.

Recommended Reads The Time of Tea - Dominique Pasqualini & Bruno Suetgreat reading, bizarre references and some superb little details about tea, its history and preparation and its philosophy

Rikyu and the beginnings of the Japanese Tea Ceremony - Hebert Plutschowdetails of the ornate and historical origins of the Japanese tea rituals and a perspective on the crucial aspects of Japan and tea

The Ancient Tea Horse Road - Jeff Fuchs (of course I have to add this) a tea adventure and look at tea’s greatest (and most daunting) journey, across the top of the world from tea’s ancient origins in Yunnan into the Himalayas and beyond.

Pieces of advice

. Trust your tongue.

. Try to get to the source of tea – you’ll understand far more in 10 minutes of seeing, talking and trying than in a lifetime of reading

. Don’t get overly impressed with ceremonies at the beginning. First understand what tea is and then worry about pageantry.

. As social a force as tea is, never forget how to enjoy a cup alone – it is here that a little magic hits the soul.

Jeff Fuchs bio

explorer / author
Having lived for much of the past decade in Asia, Fuchs’ work has centered on indigenous mountain cultures, oral histories with an obsessive interest in tea. HIs photos and srories have appeared on three continents in World Geographic, Kyoto Journal, The Spanish Expedition Society, The Earth, Silkroad Foundation, The China Post Newspaper, New Ideas, Outdoor Exploration, Voyage, Outpost, The Toronto Star, The China Post and Traveler amongst others. Various pieces of his work are part of private collections in Europe, North America and Asia.As well as having consulted for National Geographic, Fuchs is a member of the fabled Explorers Club (www.explorersclub.ca), which supports sustainable exploration and research.
Jeff has worked with schools and universities, giving talks on both the importance of oral traditions, tea and mountain cultures. He has spoken to the prestigious Spanish Geographic Society in Madrid on culture and trade through the Himalayas. Fuchs’ work has been the focus of a television documentary in China and he has appeared on numerous national radio and television shows. He has also provided insight into indigenous tea culture speaking at the 1 st Annual North American Tea Conference.
His recently released book ‘The Ancient Tea Horse Road’ (Penguin-Viking Publishers) details his 8-month groundbreaking journey traveling and chronicling one of the world’s great trade routes, The Tea Horse Road . Fuchs is the first westerner to have completed the entire route stretching almost six thousand kilometers through the Himalayas and a dozen cultures.
He makes his home in ‘Shangrila’, northwestern Yunnan upon the eastern extension of the Himalayan range where tea and mountains abound; and where he leads expeditions with Wild China (www.wildchina.com) along portions of the Ancient Tea Horse Road.
Upcoming is a trek along another long lost ancient road: a Tibetan salt route in the eastern Himalayas never before explored by a westerner.contact: vandor81@gmail.com


Jeff also is global Tea Ambassador for Templar Foods exploring the world of teas in his journeys through Asia and sending in notes, video, photos and reports on rare finds in the tea world.
www.icedtea.com/tea-industry

www.jefffuchs.com
Thanks Jeff good karma!!!!!!