The Tea Market In Guangzhou

 

The tea market in Guangzhou.  

Located in Fangchun, this tea market is the largest Chinese tea wholesale market.  You are simply spoilt for choice when you are looking for Chinese tea and tea ware there.  I had visited Fangchun many times for the past 10 years. Here are my recent observations from my recent trip.

The 'flavour of the month" is Chen Pi or dried orange peels. There were many new tea shops selling these peels, new and old.  There is no depth in the Chen Pi, say compared to pu erh or oolong where one can choose the pu erh region or even the roast levels of oolong tea. I foresee that these Chen Pi shops will slowly dwindle down significantly In the next 2 years. 

The world economy has slowed down. Physical and trade wars around the world had affected Chinese tea sales.  One must remember that drinking good Chinese tea is a luxury rather than a necessity.  There was a Chinese tea ponzi scheme that happened in Fangchun, China a few years ago. Many investors and some tea dealers were attracted by promises of handsome returns. 'Fang cha' tea had very fancy packaging as well. When the Ponzi scheme collapsed, many of these investors lost all their investments.  All these factors did not bode well for Chinese tea. My tea dealer friends are now predicting a lower 10-20% reduction in new Chinese tea prices.  Wholesale tea dealers now are selling tea online to the retail markets. I noticed many light box set up in many tea shops there, where these dealers would take pictures of their tea and market them online.  I was told such sales had helped mitigate the downturn of the Chinese tea market.

I was told that many pu erh and oolong tea producers are also cutting back on the tea production these few years.  There are no longer tea investors or speculators that buy tea by the cartons and were hoping to make a quick buck.

Pix shows a new Douji pu erh as well as a Douji ginger pu erh tea sachet pack. The Gan pu erh shown is a 12 year old teabag production and was a gift to me by me tea buddy friend there.  

I had also noticed the younger generation in China are drinking less traditional Chinese tea. They prefer the cold bubble tea or coffee at fancy cafes. It is possible that traditional Chinese tea will become a smaller market in years to come.    

A Week In Guangzhou

 

It had been 5 years since I visited Guangzhou.   I had visited Guangzhou on many occasions as the wholesale tea market there is the biggest in China. 

There were many changes in Guangzhou. There is now more subway lines throughout the city. There is a new line that has a stop right outside the main tea market in Guangzhou. Literally a doorstep away.  Guangzhou had changed during the past 5 years. in turn, these changes had affected the Chinese tea market. Here is what I had observed. 

1.  The economic infrastructure had improved.  Within the city, transportation is efficient and new. I saw several taxis and ride sharing vehicles were all electric. Even motorcycles.  Most people are now paying electronically and the use of physical cash was significantly reduced.  High speed trains connect many cities reducing transport time.  Impressive. 

2.  Yes, world trade has slowed down and China is affected as well. However, ecommerce business within China had cushioned the reduced China export economy.  I noticed many retail shops having mini photo booths, to take pictures of their products. Owners and shopkeepers now go online to hawk their products. There were even live telecasts where their followers can have access to 'flash sales'. Packing off the sold products was easy. Inexpensive door to door deliveries enabled the sellers to dispatch their orders, with the orders reaching any part of China with 2-3 days. My tea shop friends ordered fruits from Xinjiang and Fujian with these fruits arriving within 2 days.  Hungry?  Have your piping hot food orders delivered within 30 minutes.  The e-commerce industry in China is to me, a super size giant economic eco system and this economy is still growing like a speeding bullet.     

3. At the tea markets, shop keepers were also selling their tea  and tea wares  online. I saw many shops selling their stuff  online. Even though the Fangchun tea markets comprised primarily tea wholesalers, this had not stopped them from retailing their tea online. Sales of tea had slowed down these 2 years and in my friend's. words..."online sales had helped pay for many expenses".   E-commerce is a very big market within China.  It is a cut throat market as well.  Search for a particular tea say Chen pi , or dried orange peels, and I got more than a few hundred online hits or offerings for this product. Yes, buyers are spoilt for choice and sellers had to be on their toes to keep their prices competitive and their product offerings unique. 

to be continued......

Aging High Roasted Oolong

 

Readers would know me that I like high roasted oolong very much.   Most of my high roasted oolong are those tinned ones as you see in the pix. 

There is not much effort needed to store and age my oolong. I just leave these unopened tins alone and store them together with my pu erh tea collection. 

If you own one of the tinned oolong, you would have realised that most of these tins are double lidded. This may indicate that the storage tin is quite airtight.....which suggest that airflow is not important in storing and aging oolong. 

This is what I found. These tinned oolong will developed an aged taste from 6-8 years of storage. The taste is like a pleasant Chinese medicinal concoction.  I enjoy this taste very much. The aged taste will be more pronounced with further time in storage. 

There is one exception.  The super high roasted Tie Kuan Yin from Fukien teashop, Hong Kong (see 2nd pix). One of my favourites but this tea will not age well. This oolong will loose its caramel and high roasted aroma within a year of purchase. Mr Yeo, the proprietor of Fukien Tea, said that this tea is best enjoyed within a year of purchase. The tea is not meant for aging.

Time for tea.  

Pu erh Storage - A Deepseek Answer

 

How to age pu erh?  I asked the latest AI assistant, Deepseek.  

Here is the answer, complete and unedited -

Aging Pu-erh tea is a traditional practice that enhances its flavor, aroma, and complexity over time. Proper storage conditions are crucial to ensure the tea ages well and develops desirable characteristics. Here's a step-by-step guide on how to age Pu-erh tea:

### **1. Choose the Right Pu-erh Tea**
- **Raw Pu-erh (Sheng)**: Best for aging, as it undergoes natural fermentation and develops complex flavors over time.
- **Ripe Pu-erh (Shou)**: Already fermented and aged artificially, so it doesn't change as dramatically as raw Pu-erh. However, it can still improve slightly with proper storage.

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### **2. Storage Environment**
The key to aging Pu-erh tea is maintaining the right environment. Here are the ideal conditions:

#### **A. Humidity**
- **Optimal Range**: 60–70% relative humidity.
- **Why**: Too dry, and the tea won't ferment properly; too humid, and it may develop mold.
- **Tip**: Use a hygrometer to monitor humidity levels.

#### **B. Temperature**
- **Optimal Range**: 20–30°C (68–86°F).
- **Why**: Consistent, moderate temperatures encourage gradual fermentation.
- **Tip**: Avoid extreme temperature fluctuations.

#### **C. Airflow**
- **Needs**: Some airflow to prevent mold and allow the tea to "breathe."
- **Why**: Stagnant air can lead to musty flavors.
- **Tip**: Store the tea in a breathable container or wrap it in porous paper.

#### **D. Light**
- **Needs**: Keep away from direct sunlight and strong artificial light.
- **Why**: Light can degrade the tea and affect its flavor.

#### **E. Odor-Free Environment**
- **Needs**: Store away from strong odors (e.g., spices, cleaning products).
- **Why**: Pu-erh tea can absorb surrounding smells, which may alter its aroma.

---

### **3. Storage Containers**
- **Clay Jars**: Ideal for aging Pu-erh, as they allow slight airflow and maintain stable humidity.
- **Paper Wrapping**: Traditional method; wrap the tea in porous paper and store it in a cool, dark place.
- **Wooden Boxes**: Good for airflow but ensure the wood is untreated and odor-free.
- **Bamboo Leaf Wrapping**: Often used for compressed Pu-erh cakes; helps maintain humidity.

---

### **4. Monitoring and Maintenance**
- **Check Regularly**: Inspect the tea every few months for mold or off-odors.
- **Rotate the Tea**: If storing multiple cakes, rotate their positions to ensure even aging.
- **Adjust Humidity**: Use a humidifier or dehumidifier if necessary to maintain optimal levels.

---

### **5. Aging Timeline**
- **Short-Term (1–5 years)**: The tea will mellow, with grassy or astringent notes softening.
- **Medium-Term (5–10 years)**: Develops deeper, richer flavors with hints of fruit, honey, or wood.
- **Long-Term (10+ years)**: Achieves a complex, smooth profile with earthy, medicinal, or aged notes.

---

### **6. Common Mistakes to Avoid**
- **Over-Humidifying**: Can lead to mold and spoilage.
- **Sealing in Plastic**: Prevents airflow and can trap moisture, leading to mold.
- **Exposing to Light**: Degrades the tea and affects its flavor.
- **Storing Near Odors**: Pu-erh can absorb surrounding smells.

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### **7. Enjoying Aged Pu-erh**
- **Brewing**: Use a gaiwan or Yixing teapot for the best experience. Rinse the tea leaves briefly with hot water before brewing.
- **Tasting Notes**: Aged Pu-erh often has earthy, woody, or sweet flavors, with a smooth and rich texture.

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By following these guidelines, you can successfully age Pu-erh tea and enjoy its evolving flavors over time. Let me know if you'd like more tips on brewing or selecting Pu-erh!

Happy Chinese New Year

 

Today is the eve of Chinese New Year.  Many Chinese families will have a reunion dinner tonight.  Like thanksgiving, family members get together and enjoy a meal together. 

For the year ahead, I hope to travel to China and share my tea adventures with my readers. 

To all my friends and readers, Happy Chinese New Year. Wishing you peace and happiness. Live long and prosper. 

Time Flies - Another Year Of Pu erh Storage

 

Time flies.  Before you know its 2025.   For me, it had been a mind boggling light speed adventure last year. I was in Norway and Denmark last September and was happy to see many smiling tourists doing their touristy duties in the cities.......but at the same time, a military war was being waged in their neighbouring countries. We are living in a strange new world.  

Back to tea. To my readers, how is your aging and storing of your pu erh collection......how is your tea coming along?  I would like to suggest a way to check on your tea storage. 

You select a pu erh cake, break up into 6-7 pieces (about 30-50g), put the cake back in storage and take out a piece to drink every 2 years. Do remember to xin cha ( break up the tea and store in a tea caddy for 2-3 weeks) that piece before you try the tea. There would be no significant change in terms of taste and aroma of the tea in the first 5 years of storage.  But sampling the tea would give you an inkling (too dry or wet) about the storage conditions of your tea.  Yes, I believe that your pu erh tea will age with time.  Without being too technical. your tea will age slowly if you are living in a temperate country than in a tropical region. 

One of the difficult challenges of pu erh storage is time.  Storing a tea for more than 10 years or more is challenging. It is a very long wait.   I know many tea collectors giving up after a few years especially when they relocate or have a family.  You must also have the space to store your tea.  For a serious pu erh collector, you might own a few cartons worth of tea. This tea take up valuable real estate space in your home.......and once you start a family......priorities may change. 

My advice if you want to store a pu erh tea. Max 2 cartons. Leave the boxes alone.  Revisit the tea after 10-20 years. If the tea age well, you got nice tea to drink. I was lucky.  Tea was much cheaper 20 years ago and I had ample space to store my tea.   

I am thirsty. Time for tea.      

 

Tea Of The Year 2024

 

My tea of the year (drumroll) are old Baishaixi tea bricks. But there is a caveat. This tea has to be boiled. 

Place 3g of tea adding a mug of water into a pot.  Let the tea come to a small simmering boil for about 2 minutes. Switch off the heat and let the tea sit for another minute before pouring out the tea. Enjoy.

I had found that boiling Baishaxi tea makes for an extremely nice tea session. The aroma has a sweet dried berry fruit scent.  Using an older Baishaxi that is 10 years old or more makes the tea extremely smooth, sweet and mouthwatering.  Very addictive. 

If you brew this tea using the kung fu method, you would need to use more tea leaves (8g or more) to bring out the taste and aroma. I found out that boiling the tea brought  out the full flavour. 

I decided to name this boiled Baishaxi tea as tea of the year for a few reasons. Baishaxi bricks usually come in 1 to 2 kg sixes. Such a brick, if you brew 3g twice weekly will last you for a very very long time to finish a brick. 

Baishaxi black tea bricks are inexpensive when compared to pu erh and oolongs.   I would recommend that if you intend to buy a Baishaxi brick to start your tea boiling adventures, you should get the higher grade ones as the low grade Baishaxi range has more tea dust in the bricks. 

I am opening an old Baishaxi brick and will put some of this tea in my online store. 

To all my tea friends and readers, Merry Christmas.