Archive for ‘General’

Happy “Tiger” New Year and Thank You

By Guang, 14 February, 2010, 2 Comments

Dear Friends,

Irene, Yuan and I would like to wish your family and you a Happy and Healthy New “Tiger” Year!

The Chinese letter on the right is a “Spring” written upside down. The pronunciation of the verb for “something being put upside down” and the “arrive” is similar in Chinese. So an upside down Spring means “the Spring has arrived”.

The unusually harsh winter in Taiwan (oh, yes, nearly all Northern Hemisphere) may set up a stage of great Spring teas in 2010. Let’s hope there is no surprise (no news is good news scenario) in early Spring.

2009 Xi-Zi Hao and some fabulous aged pu-erhs will arrive in about 4 weeks from now. The harvest activities in Yunnan in 2008 was very slow due to the collapse in market demand. That gave tea trees in many area a good recovering period. Maybe that contributed to the wonderful quality of 2009 Xi-Zi Hao I tried in Taiwan – many of them honey-packed, floral and organic mushroom-y fragrance, lot of juice and even jelly like, and sensational body feeling.

So, stay with us, and let’s have fun together!

Guang :)

Snowman – Houston Style

By Guang, 5 December, 2009, 1 Comment

Considering it as an early Christmas present, Houston had an earliest recorded snowfall yesterday! And I think it was the biggest one I’ve ever had in Houston in a decade. Several cute snowmen popping up in our neighboor this morning. Share those Houston-style snowmen with you:

Yuan, Blondie and Wolfie also could not wait to enjoy the rare snowy treat!

Preview: No. 5, The Art of Tea Magazine

By Guang, 27 August, 2008, 1 Comment

Table of Content and sample pages of the No. 5 issue “The Art of Tea” Magazine:

Cover

TOC1

TOC2

Sample page 1

Sample page 2

Guang :)

Skin Care? 5000cc of Tea a Day!

By Guang, 14 May, 2008, 5 Comments

A dermatologist of one of Taipei’s major hospitals unveils his secret of maintaining his own skin, that often gets his female patients jealous. What’s more, now even skin care manufacturing companies want to have him as the “face” to promote their products, instead of hiring younger female model!

Click to read the news (in Chinese)

You can use Babel Fish to translate the pages into English (select Chinese-trad to English).

Basically, his secret is: drinking lots of tea. 4000~5000 cc a day… talking about a LOT of tea! Look at the black teapot in his hand, that’s at least 700 or 800 cc alone – usually the size of tea kettle for me!

Guang :)

Several Seals Commonly Used by Weng Ming-Chuan

By Guang, 26 April, 2008, No Comment

Recently we received a question regarding the bamboo sets of Weng Ming-Chuan we are offering, as the customer had found the prices on Hou De are several times to what he had found in Taiwan.

Just like most Masters in Yi-Xing, Mr. Weng also has his own studio and apprentices who learn from him. On the same exhibition’s photobook he kindly sent to us, there are two pages showing several commonly used seals by himself and his studio: one group is for exclusively his own original one-of-a-kind works, and the other group is for “limited production” works made by his students to reproduce some select pieces.

So the answer is quite clear. I am very interested in offering his limited production pieces in the near future for a lot less money. But, in the mean time, we need to understand what is original and what is reproduced.

Guang :)

Preview: No. 4, The Art of Tea Magazine

By Guang, 1 April, 2008, 1 Comment

Hurrah! The No. 4 issue of the Art of Tea magazine is finally printed and ready! Mr. Liang, the chief editor, kindly sent me jpgs of the cover, toc and a complete article of No. 4 to share with our customers/readers. I am sure we have all been anxious, so here they are:


The jpegs of the complete article can be found in this folder:

http://houdeblog.com/TAOTNO4/article/

Guang :)

Austin Tea Gathering – Part 2, The Steeping Room

By Guang, 1 April, 2008, 2 Comments

After the totally tea-drunk night at the Formosa Art Teahouse, Jim, a great tea pal, and I met again the next day morning in search for a place that could provide counteraction to our tea-overdosed bodies. And guess where we went… another Teahouse – The Steeping Room!

The Steeping Room is located in a super hip, new and vibrant commercial/residential community center called The Domain. When I drove into the community’s entrance and turned right, I found myself looking at a rather dull but massive office building with only three cars in the parking lot, and a landmark saying “IBM”… hmmm… is The Steeping Room a cafeteria inside IBM’s building. Could not believe it, I called Jim, and realized I should make a left turn after the entrance.

After correcting my way, what unveiled to me in the next minute was like suddenly stepping into the scenes of The Desperate Housewife! The streets were so clean, the houses and stores were all in such comfortable and harmonious colors, windows were shiny and bright, men looked confident and sharp and ladies and girls were all attractive, slim and well-dressed – I immediately wished I had a convertible instead of a wagon! Everybody had a sweet smile on the face. Believe me, even the air smelled perfumed!

One of the owner, Emily, joined us the evening before in tea gathering. When we opened the door, we immediately saw her, busy like a bee. We arrived at 10:30am for the brunch, and within 30 minutes the place was already pretty packed.

The interior design is beautifully modern, minimalism, clean and functional.

After we seated, Emily gave us a one-page brunch menu and a Tea-menu that was 5 or 6 pages thick! The menu started with black teas from India, Ceylon and Sri Lanka, and covered Green, White and Oolong and tisanes. Each tea has a description of the character. You can order by a pot or as to-go. Emily told me they also offer yixing teapot for those hardcore tea drinkers to make their own brewings.

Emily recommended me a pot of their new white tea from Sri Lanka. The pot came with steeped liquor in it, and Emily showed me the beautifully long and bold leaves. The water temperature was mildly warm, and the tea tasted comfortably sweet and soothing. I ordered a Sauteed Tofu. It came in a plate with a fresh and crispy salad and a tasty walnut cupcake.

The other owner, Amy, was in charge of the kitchen and of coz super busy. We only had a couple minutes to chat, but we communicated more through the freshness and quality of the foods and the pleasant and welcoming attitudes of her staffs.

A teahouse that dares to situate itself next to a Starbucks and is apparently very successful with an almost always packed place, my blog may be just to gild refined gold. But I surely feel good to find such an exquisitely polished teahouse in Texas, and know that indeed tea can be so welcomed here!

The Steeping Room
11410 Century Oaks Terrace
Suite 112
Austin, TX 78758
512-97STEEP (512-977-8337)

Guang :)

The Art of Tea, #4 Printed

By Guang, 31 March, 2008, 1 Comment

After long long delay and wait, the #4 issue is finally printed in Taiwan! I have asked the publisher to send me the picture of the front cover and provide us with one complete article in pdf or graphical format. Will post them as soon as I receive.

Guang :)

2008 Yunnan Trip, Would You Come with Us?

By Guang, 12 September, 2007, 14 Comments

Yunnan Yunnan!

One most exciting news in No.3 The Art of Tea is the announcement of 2008 Spring Trip to Yunnan. Mr. Liang, the chief editor, exchanged this idea with me when we met in US for the Pu-erh tasting party this June. We both agreed it is a fantastic idea, but to organize such kind of trip will surely be a daunting task.

But just as daunting as The Art of Tea, if we have the will and we can do it :)

I already have plans to go back visiting Taiwan(oolong) and Fujian(yen cha) next Spring, so adding a Pu-erh trip seems completing the game!

Goal? I thik the main goal is definitely to learn and to see our beloved Pu-erhs. But I have no objection to have fun there, too! WuShing has good connections with local government and factories so that will provide us with invaluable access/convenience/safety.

When? Liang’s suggestion is either March or May. April is a busy tourist month because of Dai’s Water Splashing Festival. Hotel/trnasportation will be expensive. So if our main goal is “tea”, March or early May both sound good.

What to see/to do?

  1. Factory visit: MengHai, Chang Tai or Xia Guan
  2. Remote are visit: Take us to some off-the-map (a.k.a. “Wild”) area to see old tea trees/plantations.
  3. Tasting/Blending learning: Most likely in Chang Tai. Taste single-region mao cha and how to smartly blend them guided by their master blender. If quantity allow, we may be able to press our own Trip Memorial Cake!
  4. Tea markets visit.

How many days? I guess about 4~5 days is good.

How many people? This is tricky. Liang said because of the rugged mountain road condition, larger vehicle is not possible. And to provide best care for eveybody, we possibly will limit to 15 people max.

Cost? You are responsible for your own flight ticket/passport/visa etc to get you to and back from Yunnan. Once there, the hotel/food/transportation are not expensive. I haven’t had a more detailed budget for the trip. Once I have more info, I will provide.

As you can see, the trip is still in the very early planning stage. Your thoughtful or thoughtless idea and comment are all very welcome! If you have a strong desire to go together, please let me know asap so I can keep track of how many people may want to join.

Guang

Let’s talk about Qi

By Guang, 26 July, 2007, No Comment

Recently I received quite a few questions about, in my opinion, what is Cha Qi? To try to answer this, we have to ask first – What is Qi? I did some research, plus a bit of my own experience/understanding, on this topic. Starting from the very initial definition of Qi as appeared in Huangdi Neijing (Yellow Emperor’s Inner Classic) – the earliest theoretical and medical work for traditional Chinese medicine, let’s explore this fantastic old wisdom which is so fundamental to Chinese philosophy and medicine, and is still shining in the 21st century!

I bet we all heard many different explanations, experience and definitions as what is Qi. “Life force”, “energy”, “heat”, “pulsation”, “sweat”, “wind”, etc. But it would be essential to know the origin of the concept of Qi. And I found it in the ninth treatise of Neijing:

In this treatise, Huang Di (Yellow Emperor) asked QiPo, “So, tell me, my dear Teacher, what is Qi?”

And Qipo answered cannily, “This is the secret of ancient Saint, and the secret passed to me by my teacher!”

Huang Di pushed on asking, again, “Please tell me the secret, please!”

“All right, all right…”, said Qipo, “Listen. 5-day is one “Ho”, 3 Ho is one Qi, six Qi is one Shi (season), and four Shi is one year. …”

Rotation of Earth and its orbit

Strange, isn’t, that “the secret” is that Qi is a unit of every 15-day in a year. More precisely, according to Chinese lunar calendar, a year is divided into 24 jie-qi (Solar Term). Every 15° on the orbit (the Ecliptic) is one jie-qi. So 24 jie-qi gives a complete circle of 360°.

Simple, right, a Qi is one 15° of the orbit on which the Earth rotating around the Sun. Why Qipo is so enigmatic about this? We have to understand, in that time, thousands years ago, knowing the rhythm of the Earth’s change in a year would meant you were in control of the information needed for agriculture – and that was almost everything your people would care!

Every change from one jie-qi to the next one means the Earth is experiencing a change in some natural phenomenon, whether it be the weather starts to get warmer, the grains start to be plump, or the winter is at its extreme. Qi is the rhythm of the change of the Earth.

I’ve read people relate the concept of Qi to the concept of Nepheshor Ruach as appeared in the Hebrew Old Testament. All the three concepts have multiple meanings in their own culture, and indeed some are similar such as all are related to the life force. However, none of the two old Hebrew wisdom are related to the rhythm of the Earth’s change.

One most common term people relating to Qi is “energy”. How to go from the original concept as a rhythm to “energy”? When we talk about rhythm – or frequency, we are actually defining a phenomena of wave. And wave is “a disturbance that propagates through space or spacetime, transferring energy and momentum and sometimes angular momentum”. Furthermore, according to modern physics, all objects exhibits properties of wave and particles (wave-particle duality).

So while Qi reveals to us, physically, either as “heat”, “pulsation”, “wind(breath)”, the behind-the-scene work – or say metaphysically – of Qi is to regulate the rhythm of the change of the Earth. And old Chinese wisdom believes that holistically the Earth, the people, and in fact everything in the Nature, are one in essence. So the Qi that regulates the change of the Earth also communicates with the Qi that regulates our body’s work, and the plant’s growth.

Hope I am contributing a little bit on this tremendously huge topic. There are still many things for me to learn and to ask, so your opinions are very welcomed here :)

Guang