Saturday, May 21, 2011

"Tea Art" Magazine

I bought this magazine in Hong Kong last December. Published by Wu-Shing Books, this "Tea Art" magazine, is entirely written in Chinese and this particular issue has the cover article on Haiwan tea.

This 496 page magazine (read from left to right) that I had purchased deals mainly with Pu erh tea, tea news and a teapot review. It also has numerous advertisements from tea dealers and teashops from around the world. It was interesting to note that there were a good number of Malaysian tea shops that took out ads in this magazine. This information would be useful when I try to make a visit to Malaysia next year. Click on the pix for enlarged views.

The main cover article on Haiwan was very interesting. You can see the passion of the company founder, Mr Zhou Pin Liang despite his old age. Mr Zhou was credited with the development of ripe pu erh tea.

There was even an article written by Chan Kam Fong, aka cloud, who had contributed many tea articles on the internet. In addition, this magazine also covered the various tea expos and shows during the past few months. The pu erh tea reviews were also quite interesting as well. I had received a few raw pu erh tea samples recently and I had found them to be more floral-like unlike the raw pu in my stash. Interestingly enough there was a review on a couple of pu erh tea in the magazine and there was in English the following comments "The last two teas were strange. They tasted like oolong teas that had been compressed as puerh. They weren't particularly unpleasant, but we didn't know how to review them or even rank them. There are many strange things in the Puerh world these days." I will find out more on this and let my readers know.

This "Tea Art" magazine is heavily illustrated with photos and pictures that will thrill any pu erh enthusiast who may not read a single word of chinese.

1 comment:

Unknown said...

I recently came across a puer bing (supposedly produced by Tong Xing Hao) that tasted of oolong. I suspect its a case of accelerated aging / wet storage gone too far. The producers try to compensate & bake out the dampness, creating those roasted notes we associate with oolong.