Chen Family Tea Tradition

On Sunday night, I had tea with my older brother and parents at around 9pm. My dad brought out a special 1962 oolong tea from his collection. He brewed it in a big tea pot for three minutes, poured it out, added more boiling water, and steeped it for five minutes. The result was a delicious, complex, dark, woody tea with a dry, clean aftertaste.

We're tea snobs. Lipton and Nestle just don't do. Two Leaves and a Bud and ice wine tea bags are two of the only concessions I'll make.

My dad has another rare and expensive 1959 pu-er tea, a gift from my great-uncle. This tea is almost as old as my dad. It comes in brick form. My dad asked if I wanted to take this back to Berkeley to drink casually, but I think it should be reserved for like, my brother's (future) wedding or for when I discover the cure for HIV or something. For now it will sit in its satin padded box in our display cabinets.

Every time I return to Berkeley, my dad gives me some tea. Sometimes he forgets, and he wants to turn back halfway from the Bay Bridge just to go home and get it. I always tell him it's not a big deal. I have plenty of tea in my apartment right now anyway.

Some on my counter top: all oolongs!

凍頂茶 Dong ding cha (literally, frozen peak). Currently my favorite. Light and mild, not too bitter. I drink it for breakfast every day. And several times throughout the day. Okay, just all the time.
東方美人茶 Dong fang mei ren cha (eastern beauty). I think this one leaves my mouth feeling kind of dry and bitter. I have to be in the mood for this one.
鐵觀音茶 Tie guan yin cha (iron "guan yin," I don't know what that translates to). I actually don't like this one. It tastes too grassy for my liking.
高山茶 Gao shan cha (high mountain tea). An umbrella term for Taiwanese tea, but the one I have is aromatic and smooth and just bitter enough. I like it on cold days.

On the horizon: tea tasting at Teance! Don't disappoint me.