January 2018 - Steep Stories

Should Sheng Cha Be Considered Heicha?

On January 25, 2018

In May of 2017, I asked tea peers on social media a simple question: Is Vietnamese sheng puerh style heicha a thing?

At least . . . I thought it was a simple question.

That query sparked a minor debate about the nature of heicha, and whether or not sheng puerh (or sheng puerh-style tea) was considered as such. At the time, I rested firmly in the camp that it was. After all, heicha (or “dark tea”, as it was more commonly known in English) encompassed all fermented teas. Sheng (or raw) puerh, following a long period of aging, went through a microbial change similar to heicha from other parts of China.

Or did it?

A Tea Pairing from One Wuyi Artisan

By lazyliteratus

On January 12, 2018

In Tea Features

For those that have tuned in to my li’l corner of “the In-Tea-Net”, folks can tell I have an affinity for talking about where the tea comes from. I have focused a lot of text-space to estates, gardens, factories, and the farmers that supply their wares to them. Less frequent, though, are my forays into focusing on the ways-‘n-means of the artisans.

Image owned by Seven Cups.

Mainly because . . . the opportunity hasn’t arisen.

Until Austin Hodge of Seven Cups Fine Chinese Teas contacted me.

Austin Hodge; Image owned by Seven Cups.

Making the Most of a “Meh” Year

By lazyliteratus

On January 5, 2018

In Tea Musings

If I were to sum up 2017 in one image, it would be . . .

Yeah, that about says it.

The year wasn’t quite the dumpster fire that 2016 was, but it did have its ups and downs. Winter flew by like a brisk, cold nap. Spring reverberated with optimism and hope. And summer, like an oppressive heatwave, took that hope and crushed it with a sweaty fist. Autumn tried to resuscitate some shred of exuberance, but flat-lined by the time the holiday season rolled around.

Through it all, my mood soured on salvaging even a shred good cheer. That dour outlook permeated throughout my writing work; and my various social media feeds. Some even wondered if I needed a really long hug. (To which the answer was a resounding, “Yes!”) However, looking back on the past year, I realized there were many positive occurrences that I completely skated over—moments of pure tea whimsy that I forgot to document.

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Steep Stories

of the Lazy Literatus

Month: January 2018

Should Sheng Cha Be Considered Heicha?

A Tea Pairing from One Wuyi Artisan

Making the Most of a “Meh” Year

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