Pu-erh for “Dummies”

101 The Basics:
Pu-erh - Pu-er - Puer (Mandarin) Poli or Po Lee (Cantonese)
Named after its trading center: Pu-erh County, in southern Yunnan province.
Pressed / Compacted Tea, the tea leaves are processed and compacted into various shapes.
Originally compressed to facilitate loading on animal (horse) packs for ease of transportation.
It was discovered that the tea produced a unique and satisfying taste, better at journeys end than at the beginning.
Thus began the; stories, myths and legends of aged tea.
The various names, mainly denote: Factory and compressed shape:
Ball - Bowl –Mushroom - Square brick – Rectangular brick – Cake - Disk
MengHai (factory) Bing (cake shape) cha (tea)

Two main categories of Pu-erh: Raw / Uncooked or Cooked
Uncooked Pu-erh:
... is the original form of Pu-erh teas and has little or no fermentation. Gradually it was found that by storing them in a dry condition for several more years, the teas mellows with pleasant lingering taste. The longer uncooked Pu-erh is stored the better and more mellow the taste.
Cooked Pu-erh:
.... is commonly accepted that the cooking process was invented and in use around 1972. Some reports claim it could have been in the early 50’s.
The cooking process accelerated the effects of natural aging. Factories use a combination of heat and moisture to achieve the desired results.
Because of the heat generated during the process, it has became known as: "cooked tea”.

Could this trio be next ???....

Tea, a green leafed plant. (part 1)

De-mystifying and simplifying the basics.Tea, the worlds post popular brewed beverage.
Like or lump it, most consumers buy in “tea-bags” brew it in bags and enjoy it with additives, Milk/Cream – Lemon – Sugar, Hot or Iced.
So most are novices in the world of loose/bulk teas.

The past few weeks have generated a number of conversations directly related to tea, covering quite an array of topics and experience levels.
I hope that this information distillation helps those that raised questions.

Botanical Basics: One Plant Genus, two main varieties, one lesser.
Formal botanical / Latin Name: Camellia sinensis
(Sinensis is Latin for: Chinese)
Variety:
1 Camellia sinensis var. assamica.(Indian tea)
2 Camellia sinensis var. sinensis. (Chinese tea)
3 Camellia sinensis var. parvifolia. (hybrid of 1 & 2)
Mainly it’s the; Assam and Chinese varieties we most often encounter.
Form this plant leaf a plethora of tea types are produced.
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The post picking processing of the leaf greatly determines the type of tea produced.
3 Basic types of tea:
Green, Oolong and Black.
Green tea is steamed very soon after picking to stop the oxidation process.
Oolong (Wulong) tea is left to oxidize a bit longer.(Semi-fermented)
Black tea is oxidized for the longest period of time.
Black and Red tea are often the same, Black referring to the colour of the processed tea leaf and Red as to the colour of the liquor produced.
Within the basic 3 types, many subdivisions are made: eg. Scented tea, flower tea, pressed / Pu-erh tea, White tea.
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Farming:
I suppose it’s fair to split Farming into a couple of main buckets.
Plantation Farming and Free/wild plant harvesting.
Natural conditions impart to the plant various properties: Geographic location, local topography, climatic conditions, altitude and soil type, all impart there signature into the plant.
Dramatic variations exist from: Taiwan – China (many provinces) – India to Africa.
Farming techniques, harvesting schedules and picking techniques are next in line to influence the end result. This in itself is the subject of many tomes. (I know, I’ve ploughed through a few)
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Leaf Processing:
Again, techniques vary in the processing of picked leaves.
In the main, leaves are dried and mechanically shaped for packaging.
Even within a single tea garden (plantation) process changes are made based on years of experience and the requirements of a specific crop harvest.
Sha Qing (Sha Ching)
... is the first step of tea procession. After the leaves have been picked, the cells are still alive. They will ferment and consume the nutrition of the leaves if not processed.
In order to stop the ferment, leaves need to be treated, such a treatment is called "Sha Qing"

People use a relatively high temperature introduced to the tea leaves to kill the cells then stop the natural ferment.
In modern China, people use the method of stir-fry or exposing the tea to the sunshine while the tea will be steamed in Japan, which is the same as the method used in the Ancient China.
After Sha Qing, the tea leaves can keep their green color thus become green tea.
If the tea has no Sha Qing treatment, the ferment procession will change the color of tea and black tea will be produced.
Sometimes the tea leaves will get Sha Qing halfway through the procession, when it is already half fermented, producing Oolong tea.
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Chinese Green tea:
…has the longest history and still ranks first in output and variety today. It delivers a freshness and natural fragrance.
Famous green tea include: (some examples)
LongJing (Dragon Well) Tea from the West Lake in Hangzhou.
MaoFeng Tea from Huangshan Mountain.
YinZhen (Silver Needle) Tea from Junshan Mountain.
YunWu (Cloud and Mist) Tea from Lushan Mountain.

LongJing, is one of most famous teas in China.
Named for a village in HangZhou City, ZheJiang Province, and can be subdivided according to the name of its growing place such as:
ShiFeng LongJing Tea - MeiHuaWu LongJing Tea, etc.
It's history extends back more than a thousand years.
A type of green tea, when soaked in hot water it appears a bright green color with special fragrance.
The best LongJing is call ChiChiang ("flag and spear"). Picked in early April, when every branch of the tea tree has only one sprout and one leave. When placed in hot water, the sprout looks like a tipped spear and the leave extended like a flag.
The best tea is very rare and expensive due to its short picking time, approx two weeks in April every year. Normal tea can be picked up anytime throughout the whole summer.

Oolong- (Wulong) Tea:
... Some of the well known are:
TieGuanYin and ShuiXian, both made in FuJian Prov., and Tuo Tea made in YunNan Prov. Taiwan produces some of the best “high mountain Oolong teas”.

… is a traditional Chinese tea and is the most common tea served in Chinese restaurants.
It's between a green tea and black tea in terms of oxidation.
The taste falls between green and black tea, the best teas are judged by aroma and taste.

Oolong tea leaves are distinct in that when they are dried they take on a black thread-like look which may also be why people say Oolong tea looks like small black dragons when hot water is poured on the leaves.
The processing and refining of Oolong tea occurs in six steps (eight if you count the grading and packaging of the end product).
The very first step once the tea has been harvested is to sun/air dry the tea leaves to remove moisture, a process called wilting. Next, the edges of the tea leaves are bruised so more tea leaf can be oxidized. After bruising, the leaves are tumbled which helps to stop any further oxidization. Leaves are then dried and stirred in a pan, after which they are cooled and further dried. At this point, the tea may be graded and consumed, or packaged for sale.

TieGuanYin is a premium Oolong tea:
.. associated with Anxi in the Fujian province. Named after the Buddhist deity Guan Yin, it has also been translated as "Iron Goddess of Mercy". Recently the tea has been grown in Nantou, Formosa where it thrives.
It produces a fragrant orchid-like aroma when steeped, the tea may be floral or fruity.
Story Time:
The legend behind this tea has many variations but the following is the most common:
Deep in the heart of Fujian's Anxi County there was a rundown temple that held inside an iron statue of Kuan Yin, the Goddess of Mercy.
Everyday, on his walk to his tea fields, a poor farmer would pass by and reflect on the worsening condition of the temple.
Something has to be done, thought Mr. Wei. But he did not have the means to repair the temple, poor as he was.Instead the farmer brought a broom and some incense from his home. He swept the temple clean and lit the incense as an offering to Kuan Yin. It's the least I can do, he thought to himself.
Twice a month for many months, he repeated the same task. Cleaning and lighting incense. One night, Kuan Yin appeared to him in a dream. She told him of a cave behind the temple where a treasure awaited him. He was to take the treasure for himself, but also to share it with others.
In the cave, the farmer found a single tea shoot. He planted it in his field and nurtured it into a large bush, of which the finest tea was produced.
He gave cuttings of this rare plant to all his neighbors and began selling the tea under the name Ti Kuan Yin, Iron Goddess of Mercy.Over time, Mr. Wei and all his neighbors prospered.
The rundown temple of Kuan Yin was repaired and became a beacon for the region. And Mr. Wei took joy in his daily trip to his tea fields, never failing to stop in appreciation of the beautiful temple.

Black Tea:
QiMen (pronunced as Chee Men, also spelled as Keemun) has a relatively short history.
First produced in 1875 by a failed civil servant, Yu Quianchen, after he traveled to Fujian province to learn the secrets of black tea production.
Prior to that, only green tea was made in Anhui. The result exceeded his expectations, and the excellent Keemun tea quickly gained popularity in England, and became the most prominent ingredient of the English Breakfast tea blend.
The aroma of QiMen is fruity, with hints of pine (like in Lapsang souchong) and floweriness (but not at all as florid as Darjeeling tea) which creates the very distinctive and balanced taste. Qimen contains less caffeine than Assam tea.
The tea can have a more bitter taste and the smokiness can be more defined depending on the variety.
QiMen is typically enjoyed without milk or sugar; however it goes well with milk as well.

History Uncovered & Published

Knights Templar heresy reprieve after 700 years.
Religion and personal credos aside ..
.... an interesting story from many aspects, right up Andrew's street.

Replicas of the three seals used by the Inquisitors at the trail of the Knights Templar 700 years ago.
The Knights Templar, the medieval Christian military order accused of heresy and sexual misconduct, will soon be partly rehabilitated when the Vatican publishes trial documents it had closely guarded for 700 years.
A reproduction of the minutes of trials against the Templars, "'Processus Contra Templarios -- Papal Inquiry into the Trial of the Templars'" is a massive work and much more than a book -- with a 5,900 euros ($8,333) price tag."This is a milestone because it is the first time that these documents are being released by the Vatican, which gives a stamp of authority to the entire project," said Professor Barbara Frale, a medievalist at the Vatican's Secret Archives.
"Nothing before this offered scholars original documents of the trials of the Templars," she told Reuters in a telephone interview ahead of the official presentation of the work on October 25.
The epic comes in a soft leather case that includes a large-format book including scholarly commentary, reproductions of original parchments in Latin, and -- to tantalize Templar buffs -- replicas of the wax seals used by 14th-century inquisitors.Reuters was given an advance preview of the work, of which only 799 numbered copies have been made.
One parchment measuring about half a meter wide by some two meters long is so detailed that it includes reproductions of stains and imperfections seen on the originals.
Pope Benedict will be given the first set of the work, published by the Vatican Secret Archives in collaboration with Italy's Scrinium cultural foundation, which acted as curator and will have exclusive world distribution rights.
The Templars, whose full name was "Poor Fellow-Soldiers of Christ and of the Temple of Solomon", were founded in 1119 by knights sworn to protecting Christian pilgrims visiting the Holy Land after the Crusaders captured Jerusalem in 1099.
They amassed enormous wealth and helped finance wars of some European monarchs. Legends of their hidden treasures, secret rituals and power have figured over the years in films and bestsellers such as "The Da Vinci Code".The Knights have also been portrayed as guardians of the legendary Holy Grail, the cup used by Christ at the Last Supper before his crucifixion.
The Vatican expects most copies of the work to be bought up by specialized libraries at top universities and by leading medieval scholars.
BURNED AT THE STAKE
The Templars went into decline after Muslims re-conquered the Holy Land at the end of the 13th century and were accused of heresy by King Philip IV of France, their foremost persecutor. Their alleged offences included denying Christ and secretly worshipping idols.
The most titillating part of the documents is the so-called Chinon Parchment, which contains phrases in which Pope Clement V absolves the Templars of charges of heresy, which had been the backbone of King Philip's attempts to eliminate them.
Templars were burned at the stake for heresy by King Philip's agents after they made confessions that most historians believe were given under duress.
The parchment, also known as the Chinon Chart, was "misplaced" in the Vatican archives until 2001, when Frale stumbled across it."The parchment was catalogued incorrectly at some point in history. At first I couldn't believe my eyes. I was incredulous," she said.
"This was the document that a lot of historians were looking for," the 37-year-old scholar said.
Philip was heavily indebted to the Templars, who had helped him finance his wars, and getting rid of them was a convenient way of cancelling his debts, some historians say.
Frale said Pope Clement was convinced that while the Templars had committed some grave sins, they were not heretics.
SPITTING ON THE CROSS
Their initiation ceremony is believed to have included spitting on the cross, but Frale said they justified this as a ritual of obedience in preparation for possible capture by Muslims. They were also said to have practiced sodomy.
"Simply put, the pope recognized that they were not heretics but guilty of many other minor crimes -- such as abuses, violence and sinful acts within the order," she said. "But that is not the same as heresy."
Despite his conviction that the Templars were not guilty of heresy, in 1312 Pope Clement ordered the Templars disbanded for what Frale called "the good of the Church" following his repeated clashes with the French king.
Frale depicted the trials against the Templars between 1307 and 1312 as a battle of political wills between Clement and Philip, and said the document means Clement's position has to be reappraised by historians.
"This will allow anyone to see what is actually in documents like these and deflate legends that are in vogue these days," she said.
Rosi Fontana, who has helped the Vatican coordinate the project, said: "The most incredible thing is that 700 years have passed and people are still fascinated by all of this."
"The precise reproduction of the parchments will allow scholars to study them, touch them, admire them as if they were dealing with the real thing," Fontana said.
"But even better, it means the originals will not deteriorate as fast as they would if they were constantly being viewed," she said.

Hot Air -- Close Call / Drop in for Tea

I'm in the middle of e-mail .. the roar of a fright train is in my room .. outside a hot air balloonist is frantically trying to gain altitude ...

Up - UP! and just missed our roof .... Obviously a forced landing .. inside the government complex next door ....Touch down ..

Wuxi Re-Visited .. Ni Hao Da Xia

Back in Aug. we visited Da Xia, just as she arrived to manage the families wholesale / retail store in WuXi.
Serving our 173rd. cup of tea that morning.Little sister in the background, getting yet another TGY to sample. Look closely and you will see two little YiXing feet on the tea table. This was the present from Li Hong, and her eyes welled up with tears as she opened the box. Can't wait to get over to Dongguan and show Li Hong the picture.

Couple of Reference Books

Picked up a couple of nice reference books. "Chinese Only text", the paper, printing and photography are excellent quality. These are 2 of a 5 pc set, and at 28 RMB each, a great buy.

On the Left: Details on tea, with overview of tea utensils and use.
On the Right: Various tea preparation practices.Nice pictures accompanied by synopsis.
Various tea preparations and serving methods are outlined.
As these books have generous amounts of photos and relatively short passages of text.

Many, Many Thx to: Lochan Tea Ltd.

http://www.lochantea.com/

Just arrived, from the kind folks: Rajiv, Ankit and Vivek, at Lochan Tea, a package of 11 tea samples. I’ll have fun tasting and sharing them with friends.
Rajiv:Ankit:Individual, labeled 30 gram packages:
1: Lochan Muscatel Delight, 2nd Flush 2007 Darjeeling.
2: Makaibari Vintage Muscatel - Organic, 2nd Flush 2007 Darjeeling.
3: Makaibari Silver Needle - Organic, 2nd Flush 2007 Darjeeling.
4: Lochan Assam Premium Tips, 2nd Flush 2007 Assam
5: Khongea, 2nd Flush 2007 Assam
6: Okayti Oolong, 2nd Flush 2007 Darjeeling.
7: Goomtee Oolong, 2nd Flush 2007 Darjeeling.
8: Lochan Oolong, 2nd Flush 2007 Darjeeling.
9: Castelton Snow Bud, 2nd Flush 2007 Darjeeling.
10: Doke Snow Bud, 2nd Flush 2007 Darjeeling.
11: Temi, 2nd Flush 2007 Sikkim.

Golden Week Winds Down

Dongguan: summer is holding on, facilitating outdoor activities.
Sunday, last day of; National Golden week celebrations.

Most of my friends only managed 1-3 days off, as Dongguan is a major epicenter for China manufacturing. The next two weeks will be crammed with: meetings – travel –meetings and more travel.

As I bounce around China, Robin and Heather prepare for another three weeks in Hawaii. Chances are that Heather will take a job and re-locate to Hawaii.
That will be a first for the “Mac Pak.”

As 10:00 am approaches, I’m heading off to play Lock-Forward, in full contact shopping.
Fortunately the list is short: Tea, tea snacks and DVDs. I borough some Taiwan Oolong for my friend Mrs Yang, a bit like bringing coals to Newcastle, but, Taiwan tea is not that common in the Mainland. Li Hong wraps a gift for Da Sha .. Tuesday, I'll go to Wuxi.Its now 6:00pm .. a couple hours after a nice relaxing "Foot Massage", turned out that Sunday was a slow day, not a lot of folks out and about.
Picked up a few things I'll need in Wuxi next week ..

While I was in the tea shop an American came in with a couple of his Chinese friends, none of them knew much about tea. So it was entertaining listing to some of the questions, reminding me that we all have to learn and at least he was in a good place to learn. "There are no stupid questions." (although some come close)

At least I’m lucky to able to venture out, as my friends in Taipei/Taiwan are sequestered indoors, avoiding the ravages of the passing typhoon.

"Krosa killed five people in Taiwan on Saturday as it knocked out power to 2 million homes and drenched the island, according to Taiwan's Disaster Relief Center." "BEIJING (AP) - ...... China's southeast coast Sunday after killing five people on Taiwan and prompting the mainland to evacuate more than 1 million people, the government announced."

The Wall Street Journal – Asia edition

Vol. XXXII No 25:
Front page lead full with two page article.
“Why tea is hot among China’s investors”
Front Page:Double page layout:
Focus on Pu-erh:
The New Tea Trade
Puer, an ancient Chinese tea that improves with age, is the latest investment fad in China. The previously obscure drink reflects how China, awash in cash, is primed for speculation of even the most ordinary assets.
Puer, (pronounced "poo-ahr"), once a gift for emperors, was long relatively unknown in mainland China. But the drink's popularity skyrocketed after a 2005 promotional campaign by the Chinese government.
Puer is cropping up in restaurants, which display prized vintages like a wine list. Exclusive clubs are also opening in Beijing and Guangdong, where the rich gather to drink the tea and learn about its history. Now, businessmen armed with cash have been elbowing for puer by the case. Tea leaves are being hoarded by tea farmers and long-time collectors.

Last April, as investors began pouring into cakes of pressed tea leaves, the price of one of the hottest varieties of puer soared to nearly $35 a cake. Tea traders say that's seven times the $5-a-cake value from just three years ago. Today, a cake of puer sells for nearly $16, a 60% backslide from the peak, fueling fears of a crash in the market.

Hong Kong collector Bai Shuiqing, 52, prepares cups of 100-year-old puer tea. This earthy, medicinal-tasting tea mellows with age if preserved properly, turning into a clear, brandy-colored liquid.
Experienced drinkers like Mr. Bai say they can divine the drink's vintage by taste alone, and claim health benefits from drinking, such as weight loss and lowered blood pressure. At his tea warehouse, Mr. Bai stores puer in its most common form: leaves pressed into a round, Frisbee-sized cake
Puer in its loose-leaf form. The oldest teas are more than a century old, and fetch prices of more than $13,000 for one cake.Each cake of puer carries a certificate of its production for authenticity. Mr. Bai keeps the authentication papers for his prized, aged teas -- some up to 150 years old -- carefully sealed in plastic.

Cut and Run .. Typhoon

Mother Nature pressures Father Time.
Taipei 101 at 6:30am Friday morning ...As a Typhoon approaches Taiwan, threatening air travel, Matt and I cut short our visit.
Heading back to Hong Kong and the Mainland this morning.

The eye of the storm was last night projected to make landfall around the northeastern corner of Taiwan sometime early on Sunday morning.
At 8:30pm yesterday, the typhoon was located 640km southeast of Oluanpi (鵝鑾鼻), the southernmost tip of Taiwan, and moving in a northwesterly direction at 15kph, packing sustained winds of 184kph and gusts up to 227kph.
Winds of up to 88kph have already been recorded off the coast of Wuchi Township (梧棲) in Taichung County as well as off Chipei islet (吉貝嶼), Penghu County, as the storm system approaches.

Taipei for a few (update 10/5)

Matt and I arrived in Taipei about 4:00pm today.

Usual weather; warmish – rainy – little humid.
We have a pretty full schedule through Saturday, then its back to Dongguan.

Tonight we have dinner plans to meet with Mr.& Mrs. Huang.
So that should a fun night.
Meet with Shawn on Thursday, Tim and Eric Friday.

One stop will be: Page One Bookstore.
Taipei 101, 7th. floor out side Page One.
The London Tea House: All set up serving "English High Tea" complete with "Tea Cozy" on the tea pots.

I’ll also try and meet with fellow “Tea Blogger" while I’m in town.

A Serendipitous Occurrence

Sometimes its just about drinking tea, add water and serve.
A beverage that gets your engine started and drips substance as required.
The past week has been like that.
Most mornings I brew a couple of teas: Pu-erh and Tie guan yin
Pu-erh is a 13 year old Shu /cooked
My morning Tie guan yin; a new 2007 Fujian, by taste, on the mild side.
My utilitarian hotel set-up...
Long story short: I mixed the Pu-erh and TGY .. I’ve been drinking this combo for the past 5 days. Might be a little sacrilegious to some purists .. but I like it and it makes a pleasant alternate morning drink.
Basics: Brew teas separately pour into separate pouring jugs – Mix in large drinking cup.
Mix various from 50/50 to 25/75 .. all personal taste.
I’ve since learned that combining Pu-erh with other teas is not uncommon in Guangdong/ Canton province.

Epicurean Delight.

As most friends know, given a choice, its Hunan/Hubei style cooking that I pick.
Hunan style restaurants; here in Dongguan we have plenty.
From late night street vendors to Chinese gourmet restaurants and everything in-between.

Many world capitals are awash with “celebrity chefs” offering over priced Bills of Fare.
Here in Dongguan, the last thing you would look for or even expect to find is a “World Class Western Style Restaurant."
That is unless you know about the very recently opened:
“Copper Grill” discreetly located in the Hyatt Regency Dongguan.
http://dongguan.regency.hyatt.com/hyatt/hotels/index.jsp

Executive Chef, Carl Duggan (Yorkshire lad with 19+ years in Hong Kong and China)
Executive Sous Chef, Mark Biddle (an Aussie from Newcastle)

What can I say ..
From: Beijing to Shanghai to Taipei to Hong Kong to Singapore -
last night in the Copper Grill I enjoyed, simply the BEST western style meal in all of my 20+ years in this region.

The food: even the most discriminating gourmand would be more than satisfied.
The restaurant: open wood fire ovens, first class wine cellar all build to surprisingly high standards. (this is Dongguan China).
The staff: professional in every way.
Menu: nothing intimidating or pretentious, just great food.

As a side note: the other restaurants in the hotel, are a credit to Carl and his excellent staff.

Gordon Ramsey (fellow Scot) eat your heart out ....
http://www.gordonramsay.com/

What’s in a name – the Third Half…

Will Shakespeare’s, Juliet's immortal words……
“What's in a name? that which we call a rose
By any other name would smell as sweet;”

We romanticize the exotic and mystical names of Chinese teas.
Six Ancient Mountain Gods Tea.
Virgin Spring Morning Picked Tea
…. And the list continues ….

My wife called this morning to let me know our daughter named the new brick of Pu-Erh I opened before I left for China.

Exact English Name:
Oh boy! That gets you going in the morning, you only need half a cup.

Interpretative translation:
Wa…. Zhi He Ban Bei, Jiu Gan Jue Hen Hao Le.
Wa.... only half a cup, makes you feel good.

Song Shan Hu – 松 山 湖

Pine tree Mountain Lake - Song Shan Hu – 松 山 湖
It’s just a name, no mystical mountain retreat with spiritual redemption abound.
The lake, although large, is man-made, there are no mountains and the trees are old commercial plantings. (lots of pictures in previous posts)

Nestled between the towns of; Da Lang and Da Ling Shan, Song Shan Lake, is starting to develop its character/personality.
The full name is:
Song Shan Lake Central District, Science and Technology Industrial Park.

A small, private two lane road, meanders along the east edge of the lake. Out and back, I get about 11-12k run. This morning, just a few minutes after sunrise, I was happy to see some locals out enjoying this peaceful place. One lady, beautifully attired in a light blue silk suit, performed Tai Chi. Further down the road, on the crest of a little bridge, a septuagenarian, practiced Kung-Fu. His attire was from the “I don’t give a dam school”. As I passed by, he let out a blood curdling scream, stomped and punched the air. Impressed, I politely nodded to his wife, as she watched her husband with a face wide smile.

Finishing my run, I’m reminded of the words from the;
Leonard Cohen song, Tower of Song:
♫ “I ache in the places where I used to play”♫

Anatomical Imprecation.

Warning .. do NOT read if you are easily offended.
I’ve been bouncing around SE Asia / China for 20+ years.
With the rapid growth in China more and more folks from “English speaking” countries are making their way East.
Every day I encounter any number of; signs – menus – labels etc with what I describe as Hilarious English .. These to assist English speakers.
I have one product label that if submitted for a Latin final would get an; A or A+.
Every once in a while I encounter something that makes you stop and “What were they thinking?” You just cannot make this stuff up.......

Arrived China

Being busy sure as hell beats the alternative ... but, "bugger this for a game of soldiers"
I'm as busy as a one legged guy in an arse kicking contest.
Arrived HK-Dongguan today Monday .., all is well. (weather sucks)

Busy for a few days

Quick apology: "Sorry not to reply/follow up on e-mails of late."

Tee Four ... Won

Tea for one ..... It's only me ..Time warp .. its 4:35am Pacific Standard Time .. why am I awake? (7:35pm China)

No use fighting it .. down stairs and make some tea. (and yes that's the TV remote!)Sean helped yesterday and we made a new top for the Tea Table .. natural oil finish

New Pots

Last week I purchased a couple of pots from a Retail shop in Wan Jiang Town.
This pot was on a shelf near the back, on the Ground / First floor .. most shops if they have a 2nd floor .. that's where the higher cost goods are kept.
This pot is by an accredited artisan and is accompanied by supporting documentation.
(remember: printing is cheap and easy to produce/fake)
Upstairs on the 2nd floor: .. the hunt continues

I zeroed in on this .. This is my first pot by this artisan..This is the matching, Water Base, to my 2nd. pot ....

A nice pairing:http://www.hdhy.com.cn/
This shop carries a range of pots made by various artisans. Not unlike a Gallery for "Certified and Accredited artists" Some I actually recognised from my visit to: Yixing ceramics museum.

My recommendation: buy what YOU like and what fits your budget.