Tea on the front porch today, together with Vera. It's always nice having tea together, comparing each other's impressions, which shows how subjective each one's taste buds actually are.
It sparked some reflection on judging the qualities of tea. Everyone who has sat for a few gong fu cha sessions probably knows it's not solely about the leaf, nor the aroma, not even about the energy of the tea. It is about the moment: the setting, the time I take, my 'relationship' with tea, meaning how I see myself in relation to it. E.g. the way I make space for the session in my day. The appreciation of a quiet moment, being present with the leaves, makes up for how deep the session is actually experienced.
So we sit here, trying this Bangwai, a beautiful tea in its own right. Simple in character, I would dare call it a thin cup, but still. The time with it is a beautiful one.
Nothing remarkable by the numbers, energy is not very strong, mouthfeel light, aroma nice but nothing off the charts.
So the question arises, is it actually helpful to write about tea in such categories. Why talk about the thickness, the hou yun, the qi when all of those are just dry paper remarks, not touching what this brew actually touches within me. Something feels good about this moment with this tea. Albeit more simple or straightforward, it’s a character in it’s own way, with its own expression of ‘depth’. If I sourced tea for a living, I would certainly want to have this in my lineup . It drinks well, it's cheap, it's good, and its bitterness and tart edge give it a character of its own, a little outside what I usually reach for.
I most enjoy the soft sweetness of the Yiwu area (anyone who does not btw?), I cherish a good aftertaste and a deep resonance in the body, so many other teas don't quite make the mark for me in terms of enjoyment, while still being a beautiful character on their own.
And that's what it's about. Especially with this one, it's the character. Each tea is unique in the way that it grew on a different tree, chosen and plucked by someone with more or less experience, processed by many other hands, many years ago, while living bacteria and fungi have shaped it into what it is now.
It's like with humans. When someone tells you about them you may get a certain picture, but it's only upon meeting them that you can feel their presence. Each one has a beauty in its own way.
I feel the same about this Bangwai, it has certain traits, a little sweet hiding behind a more bitter face, and I find a beauty in that.