Archive for April, 2008

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 :)

ARRIVED: Antique Japanese Tetsubins and Silver Teapots/Kettles

By Guang, 26 April, 2008, 5 Comments

A parcel arrived today and brought us several very fine antique Japanese tetsubins (cast iron kettles) and silver teapots.

We have been bathed in the beauty and the joy of playing with the 5 tetsubins and two silver pots. I found there are interesting differences among the water quality from the tetsubins and the silver kettle. But I will need to experiment more to really put what I’ve experienced into words.

The 275cc side-handled silver teapot has quickly earned itself a place in my most-often-used-teapots shelf :) The delicacy and elegance of this piece is simply breathtaking. Though the size is a bit larger most of my commonly used yixings, but the fact that silver is a super heat-conductive material makes the size a very smart/functional choice.

Antique tetsubins and Japanese silver teapots are both topics of profound history background and knowledge. I am very happy to have the chance to start learning them!


Will come back to them soon. In the mean time, please enjoy the beauty of them!

Guang :)

2008 Xi-Zhi Hao: Spring Trip to Ban Zhan, Yunnan

By Guang, 16 April, 2008, 1 Comment

The owner of Xi-Zhi Hao, Mr. Chen, made a trip to Ban Zhan (Lao Zhai) and Yi Wu (Gua Feng & Din Jia Zhai) of Yunnan this spring with several avid collectors/customers. One of the guys posted many beautiful pictures of their trip onto Taiwan’s T4U forum (no username/password needed):

Click to see the 08 XZH Spring Trip on T4U forum

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

Jeeeze… if it had not been some uncontrollable family issues prevented me from traveling, I would be one of the guys :evil: Anyway… Beautiful leaves and beautiful cakes. I admire Chen’s effort to bring the facts and details of Xi-Zhi Hao’s producing to the public.

Guang :)

Tea Seed Powder – Exciting Cleaning Power for Yixings

By Guang, 16 April, 2008, 6 Comments

About a month ago I was chatting with an yixing collector in Taiwan – one of my teachers, and our topic strayed to how he usually clean his teapots. The answer was quite surprising and interesting – using powder of seed from tea trees.

I was like, “oh, jeeezeee, why I did not think of this”! The tea tree’s seeds are usually collected and milled to extract tea seed oil – which is a great gourmet oil for salad dressing or noodles. And after the process, the by-product powder is long known for its cleaning power and bacteria-killing strength. In the good old days, the powder was used widely in the bathroom (as a soap or shampoo) and kitchen, in fisheries as a bactericide, or sprayed its solution on plants as a pesticide and a fertilizer at the same time. Its amazing cleaning power was almost forgotten after those modern cleaning agents chemicals were introduced to the markets.

I was excited. We have lots of tea seeds, usually harvested in Autumn, from our plantations. I asked several lbs to be sent to me so I can experiment teapot cleaning with it.

Yesterday I was about to post a very nice early R.O.C. “Da Ren Zhai” zhi sha in a compressed round shape. It has a lot of old stains/dirts on it. I thought this would be a fantastic piece to test the cleaning power of tea seed powder.

Today I found some time to try the idea. I soaked the teapot into a pot of water, added two teaspoons of tea seed powder, and gently brought the whole pot to boiling. After letting the pot naturally cool to a warm temperature, I took a toothbrush to brush away the stains from the surface. It only took some easy strokes and the old stains were gone. The stains inside the body was a lot trickier to remove. However, I found the larger brush that was for Yuan’s milk bottle did a wonderful job here.

I was totally happy with the result! The teapot looked so soft and creamy, old stains were gone, and I could not think of a safer and more natural thing to finish this job! Just some finely milled tea seed powder.

From today (Apr/15) we will include a little pack of the tea seed powder free with all orders, especially those of you who have bought yixings from us before, while supply last. I plan to have more pounds sent to us in the near future. Try it to wash hands, take shower, wash dishes, clean fruits. You won’t get a lot of bubbles from it, but its degreasing and cleaning power is simply awesome.

2003 Menghai Factory Bulang Jing Pin

By Guang, 16 April, 2008, 1 Comment

Recently there was a discussion on the authenticity of our 2003 MengHai Bulang Jing Pin offering. Now it seems the discussion has been more or less ended, I like to cross-post this thread from Jason’s LiveJournal community and bring to our cusromers’ awareness:

2003 Menghai Factory Bulang Jing Pin = Fake?

In case you cannot read the thread, here is my finding and explanation:

I called last night to the source asking the question of the 03 MengHai Bulang. I had acquired from him 01 Jin Yieh Hao, 01 MengHai Yi Wu Zheng Shan (the one with a green leaf), 60 GYG, etc. before, and none of them had any problem.

The answer I got was, “there were two different versions of wrapper when he acquired the 03 MengHai Bulang from HK source in early 04. They were all from the same source, and they were all genuine”. I know the answer could not satisfy any of you, including me, so I insisted to check with the HK source from where he acquired those. He of coz was very reluctant to tell. But when I was told whom was the original person/company that placed the special order to Meng Hai, I knew whom I should call next.

For the easiness of the progress of the timeline and to protect privacy, let’s call the original person made the special order Mr. A and the HK source Mr. B. B is the distributor of A.

B told me, indeed when he received the total shipment of 03 MengHai Bulang, there were two different versions of wrapper. But, initially he was not aware of this until about couple months later. He said, yes, there were all from the same person A, and all distributed from him to other vendors, including my source. But when I asked why there were two different versions, I could not get answer except, “only A would know”.

Then I called another insider. He told me the cake photoed in the Illustrated Yearbook was also from B. From his understanding, it was some licensing fee problem between A and MengHai. Obviously, with MengHai’s wrapper and logo the fee was higher.

So, the situation “could” be, that A wanted to save licensing fee, so only a portion of the mao cha were pressed and wrapped with neifei and wrapper of MengHai. The other portion, C’s opinion, at least the printing of neifei and wrapper were *not* done by MengHai. C said the cakes were sill made by MengHai. **But A did not tell the distributor**, and no one would guess this trick until later.

Of coz, the worst case, I think what is still possible, was that the mao cha were pressed by other factories (stone-molded for sure). But, honestly, only A would know the inside out. Had this be the truth, I would guess B or MengHai should be aware of in the beginning.

So, the dilemma on the market is: those who acquired both versions said both are genuine, and those who acquired the other version said only mine is genuine. And, the third case, did happen on an ad of an issue of Pu-erh Teapot, a vendor said one was 01 batch, and the other is 03. Of coz, the third is totally crap.

I think A just made everybody’s life a bit more difficult. I agreed with C not to reveal A’s name in public, but we had talked about him before, he was the on the WANTED list guy. If you want to know his name, send me a private email.

Honestly, when I acquired the 03 MengHai Bulang, I liked it a lot and did not cast a doubt on my source. Several years later, I have found the changing/aging of it really nice. It has the unique blended sweetness and woodiness aroma that is typical of MengHai young cakes. I feel sad and sorry that it could not have a clean birth certificate.

So, that’s as far as I can trace and detect. I will post this in my blog soon. If you want to return the cake(s) for a full refund, please feel welcomed to contact us. Of coz, you can return them even if we hadn’t unveiled all these.

If I could find any more background, I am happy to share.

I am still stunned by how tricky and technically challenge in making sure everything Pu-erh-related to be 100% worry-free and “leaving no stone unturned”. Somehow, I was feeling like watching a pu-erh movie adapted from Akira Kurosawa’s Rashomon

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 :)