“”Bao Hong” tea is from Yi Liang county of Yunnan. It’s leaf is quite small and it carries a high level of aroma. The leaves are always picked when very small and fresh during a two hour window of time in the early morning of mid-February. The aroma is intense and fresh.”
In the method of picking and processing, this is quite similar to Long Jing Dragon Well tea. If you looked at a basket of the dry leaves, I wouldn’t be surprised if you mistook it for a high quality Long Jing Dragon Well tea. That is, until you brewed a cup.
While it looks a bit like Dragon Well tea from Long Jing, the flavor of the tea is very distinct from it.
Green teas tend to fall along light and dark flavor families, lighter green flavors like asparagus and tarragon vs darker, meatier flavors like collard greens and seaweed.
While still super fresh, it is a 2019 first flush tea after all, this is on the darker side of the green tea spectrum, at least for bud heavy, spring teas.
There’s something in the flavors that is super familiar to me, but that I can’t quite place. It’s not an off or bitter flavor, it’s just a bit unusual in a tea for me.
My coworker described the aftertaste as a bit like the soft drink “Sprite”. I haven’t had Sprite for years, but I feel like I remember it was heavier on the lime than the lemon. And I kind of get that, there’s a bit of the sort of dark lime-like flavor which lingers on the palate, lightened by a sparkle of darker spearmint.
If you’re tired of the usual green tea suspects, the Bao Hong Green Tea is an interesting one to try to wrap your mind around.
For a while I had been resisting Lambchop’s experimentation with the tools of the 21st Century recording studio, (vocal harmonizer, electronic beats, etc.) but the songs on this new album are just so good that I can’t resist.
Slightly sad musings by a guy growing into middle age in the 21st Century.
@michelektel was giving me a bit of a hard time, “Look at you listening to Lambchop! Are you OK?”
But, as she said, Lambchop is all about the “feels”. Even when you can’t quite remember the exact lyrics or the names of a songs, through a combination of music and lyrics, they are able to evoke a feeling that is poignant and unforgettable.
Huangshan Maofeng is another green tea almost always included in lists of “Big 10 Famous Chinese Teas” (十大中国名茶)”.
My notes are, “light grassy vegetal flavor evocative of green beans or asparagus with a camphor/pine aftertaste.”
This is a super elegant and light green tea, more vegetal than fruity, almost no bitterness or grip to speak of.
The English translation of the name is “Yellow Mountain Fur Peak”, due to the “small white hairs which cover the leaves and the shape of the processed leaves which is said to resemble the peak of a mountain”.
The recommended way to brew tippy green teas like this is to add a small amount (say 1g per 100ml water) to a tall, preferable tempered, water glass and cover with hot (185F/85C) water. Then wait and watch the dance as the liquid cools and the tea leaves drop to the bottom of the glass. Then, as your glass gets down half way, add more water until the liquid tastes more like water than tea. The only downside to this method is it is not as fast as brewing with a gaiwan, it enforces a leisurely contemplative pace to your tea drinking. Or maybe it is an upside? You also tend to end up eating a few tea leaves, which isn’t really a bad thing.
Up to this time, Chris Forsyth, when recording with a band, has usually recorded under the name, “Chris Forsyth and the Solar Motel Band”.
This album includes some people usually in the Solar Motel Band, (Peter Kerlin, Bass; Jeff Zeigler, sonics,) and a few other guests.
I always start a bit ambivalent about Forsyth, he traffics so heavily in 1970s rock guitar tropes, but after a while, on this album, he won me over. I can’t help hearing Tom Verlaine, Robert Lloyd, Robert Quine, and Neil Young in his playing, but it seems so honestly come by, and he is such a talented guitarist, that I think I just need to let go of my history and listen to the new things he is trying to create with those gestures.
It helps that this is a longer album. It gives him more chance to stretch out and noodle, play off his co-musicians, and more time for me to appreciate his voice, rather than hearing others in it.
I’m getting a bit behind on my Kevin Drumm listening.
For an album named “Murder”, this is strangely contemplative.
Drones, sounding like choral noises, or perhaps, distant prop planes, provide the base. Within those continuous sounds, ghosts of melody and voice flit in and out, perhaps just overtones or perhaps intentional.
The Flying Luttenbachers are Weasel Walter’s long running chimeric band. Stretching back to its earliest incarnations, in the early 1990s, many great players have participated in various incarnations of the Flying Luttenbachers.
This new iteration of the group is particularly potent, with Walter on drums, Saxophonist Matt Nelson, bassist Tim Dahl, and guitarist Brandon Seabrook.
Generally, the only constant is that the band explores the jittery febrile ground between edgy art rock and noisy improvisation.
A lot of times I’ll find myself listening to an album by an allegedly “edgy” group. Listening to insipid song after insipid song, with lyrics about “my girlfriend”, “my lover”, “my red solo cup”, or “my good dog watermelon wine”. Eventually, the band will get around to some sort of jam, and I’ll think, “Jesus, finally! They are kicking their shoes off and freeing themselves!” Only for the jam to fade out disappointingly in a few bars, just about when it seems like they are getting warmed up.
There are no songs about dogs on “Shattered Dimension”. Girls are not referenced. There are no lyrics at all.
Instead, what you get are 4 players freeing themselves of their hangups and pouring their guts out onto the floor of the recording studio.
First off, the name of this tea is a little misleading, it is called “Anji Bai Cha” which means “White Tea of Anji”, but the production method is that of a Green Tea. It is called “White Tea”, because the tea buds and leaf sprouts are very light in color, pale yellow to white.
Second, because of the light color of the leaves, it is sometimes called “Golden Buds” which might lead you to think it is a “Yellow Tea”, but again, this is just referring to the color of the buds, not the production method.
Finally, the color of the tea soup, because of the light green of the leaves, is bright topaz yellow. Again, not because it is a Yellow Tea, but because of the light color of the chlorophyll in the leaves and buds. It is a green tea.
If you research Anji Bai Cha, another thing you will find quickly are health claims related to the teas’ relatively high amounts of Amino Acids.
“Bai Cha’s pale jade leaves are unique in their high amino acid content, which contributes to the sweetness and calming effect of their infusion. Some studies have estimated that the Bai Cha leaves contain approximately three to five times the amount of amino acid found in any other green tea.”
Another interesting point is that the two bushes which were found with the light buds characteristic of Anji Bai Cha, and from which all cuttings of Anji Bai Cha were taken, were only discovered in 1982! Anji Bai Cha, from Anji, is still a relatively lightly produced and thus somewhat prized and thus expensive tea.
The first time I tried the Yunnan Sourcing Anji Bai Cha, it freaked me out a bit. I may have been a bit on the high side of that temp. Brewed in a Gaiwan, I found the flavor of the Yunnan Sourcing Anji Bai Cha almost too intense. There is a creamy umami core to Anji Bai Cha that I somehow concentrated with my preparation, the flavor reminded me a bit of hard boiled egg, or Chinese 100 year old eggs. Brewed as I did, there was a bit of bitterness in the aftertaste.
The Yin Xiang Hua Xia Tea anjibaicha golden buds was a much less intense flavor. While the umami/eggy core is still there, it was less intense and the flavor more balanced. There is a lasting sweet impression and length of flavor that is more apparent with this Anji Bai Cha than the other two. You usually don’t think so much about length of flavor with Green Teas, but this anjibaicha has a haunting and very pleasant after taste.
2g in 12oz insulated Glass Cup, water just starting to come to simmer, should be around 185F.
The “Ming Qian” in the name of this importer’s Anji Bai Cha, means that the tea was picked before the “Qing Ming” festival in early April. Basically, this just means it is from the first flush of tea buds, not the secondary buds later in the spring. For what it is worth, all three of these teas are first flush.
The most common way to drink bud heavy green teas like Anji Bai Cha or Dragon Well is to steep them in a clear glass, using about 1g of tea per 100ml of water.
This is a relaxing way to drink tea, you have to wait for the leaves to drop to the bottom of the glass, or at least start to drop. While you’re waiting for them to drop, you can watch the ballet of the leaves as they float down through the water. Once you start drinking, you just add a bit more hot water as you drink down your glass. You can keep adding hot water until your tea tastes more like hot water than tea.
I made the Seven Cups tea first this way, but also went back and tried all three teas this way.
All three Anji Bai Chas were good.
The Yunnan Sourcing Anji Bai Cha is the most intense in its flavor and was a bit tricky to brew in a gaiwan. It’s flavor was good when prepared in a glass.
The Seven Cups Anji Bai Cha was in the middle of the three, not as intense as the Yunnan Sourcing, but not as elegant as the Yin Xiang Hua Xia Tea.
The Yin Xiang Hua Xia Tea was the most elegant and had the best length of flavor. I found myself thinking about the flavor most of the day after drinking it, craving it a bit. But, it is also the most expensive of the three. (They also sell lower priced types that more or less map out to exactly the same prices as Yunnan Sourcing or Seven Cups.)
If you are interested in Anji Bai Cha, I might recommend trying a less expensive version, but be aware that it may be a bit trickier to get a good cup of tea out of it than with the smoother, higher grade.
Scott Walker (born Noel Scott Engel; January 9, 1943 – March 22, 2019) left the earthly plane this spring.
I’ve never listened to his critically acclaimed solo albums, so I figured, perhaps a fitting tribute would be to listen my way through as many of his albums as I could (easily) find.
Scott Walker first came into the public’s eye as the front man for the American Pop Group, The Walker Brothers. Their two biggest hits were “Make It Easy on Yourself” and “The Sun Ain’t Gonna Shine (Anymore)”.
After departing the Walker Brothers he launched his solo career with the album “Scott”, aiming a bit away from his mainstream pop music past, and more towards world weary Jacques Brel cabaret. In fact, his English versions of Brel’s songs were some of the highlights of his early work.
His next album, “Scott 2” continued in the same vein, with even more Brel tunes and a bit of a folk tinge.
Funny, no matter how pleasant the musical arrangement or how mellifluous his baritone voice, he cannot resist twisting the knife of weirdness with his lyrics.
Also he really seems to like singing songs about prostitutes and brothels.
“Scott 3” is a far more consistent album than the previous two. Plus, I’ve had it on repeat all morning and haven’t noticed a single mention of prostitutes or bordellos.
It seems like this is the album where he first got everything together, there are some pretty great songs and very good vocal performances.
Oddly, “Scott 4” was actually Walker’s fifth album, but “Scott Walker Sings Songs From His T.V. Show”, his actual 4th album, is not easily available.
While Walker’s earlier albums felt like they could be made almost any time in the 20th Century, Scott 4 has its feet firmly in the 1970s.
On many songs he jettisons cabaret stylings for electric guitar and rock vocal tropes. “Boychild” and “Duchess” are the stand outs here. “Boychild”, in particular, provides a template for much of the record label 4AD’s early sound.
On the previous “Scott 4”, Walker had added a new voice/persona to his arsenal, that of the pop jazz vocalist. Unfortunately, he continues that persona for several songs on “til the band comes in”, sounding like a dime store Tony Bennett. Particularly bad are the songs where he attempts to imitate African-American speech patterns. Embarrassing.
That said, “The War is Over” is as good a song, and performance, as any other he had put to vinyl up to this time.
Walker’s record label had been increasingly frustrated with the sales of his solo albums. After “Scott 4” and “til the band comes in” failed to chart, they saddled him with increasingly onerous producers and projects. When none of those worked out, eventually they dropped him. He found other labels and even participated in a reunion of “The Walker Brothers”. After a few albums from the reformed Walker Brothers, Walker dropped out of sight for about 10 years and didn’t release any recordings until 1984’s “Climate of Hunter”.
The first thing that struck me is the center of his voice has moved. On the early records he’s a chest/throat singer. On Hunter, his voice has moved to his head. Also, he is singing with a consistent persona, rather than flitting from one to another from song to song.
Musically, it reminds me a bit of Brian Ferry albums from this period, but without the backup singers. Interestingly, Evan Parker provides soprano sax parts on a couple tracks!
Lyrically, he has really found his voice, though I would be hard pressed to tell you what any of the songs are about.
The only distracting thing are a few horrible mid-1980s style guitar solos.
Overall, it feels more compelling, and, perhaps, honest, than any of his earlier albums.
I’ve been listening to “Tilt” exclusively for two days now and I don’t really feel any closer to understanding it.
It feels alien yet compelling. I’ve no idea what any of the songs are about, but the words seem to make some sort of dream-like sense.
The same with the music, light classical might be alongside samples of power drills or feeding back guitars.
Some sort of hermetic watershed or culmination of his work up to this time. Eerie and astounding.
Someone really should have warned me about “The Drift”. This is one of the darkest pieces of artistic expression I’ve ever run across. Seriously. And I’ve read some dark shit.
This is going to haunt me.
I’m gonna be seeing the flayed and dismembered bodies of various animals out of the corner of my eye for weeks.
Reminds me of some of Ben Wheatley or John Hillcoat’s early movies.
The lyrics on “Bish Bosch” are nearly as opaque and gruesome as its predecessor “The Drift”, but somehow there’s an air of humor over the proceedings that makes it a bit less of a claustrophobic ordeal. In fact, the longest song, “SDSS1416+13B (Zercon, A Flagpole Sitter)”, clocking in at over 20 minutes, is pretty much nothing but a series of, often unaccompanied, well, I hesitate to call them “jokes”, but, at least, shaggy dog stories. The stories in sequence, one after another, as not-quite-jokes, actually gets funny, after a while, in the way William S. Burroughs’ “Naked Lunch” is “funny”. Maybe it’s Stockholm Syndrome. Bish Bosch seems to bring together Walker’s early obsession with the world weary cabaret songs of Jacques Brel and fuse their sensibility with the gruesome black humor of his later work. It’s not exactly pretty, but it works.
I guess if you were only familiar with Scott Walker’s work with the Walker Brothers or his early solo work, you might be a bit surprised by “Soused”. Handsome “Pop Singer” works with bearded, robe wearing, drone metal dudes!? On the other hand, if you’d only heard Walker’s Tilt, The Drift, and Bish Bosch, you’d be, like, why didn’t this happen sooner? It would have prevented those bad 1980s guitar solos on “Climate of Hunter”! Anyway, this is mostly Walker, with the Sunn O))) boys providing the correct atmosphere for his bleak, gruesome songs. Pretty Great, if you are a fan of Walker’s later work or Sunn O))).
“This is a classic “Robust” style Yunnan Bi Luo Chun (rolled) Green Tea, with a mix of 2 leaf to 1 bud plucking style.”
Which is to say, you won’t mistake Yunnan Bi Luo Chun for the classic ethereal Bi Luo Chun from Jiangsu known for its tiny buds. These leaves abd buds are hearty Yunnan-style, some of them are downright huge.
This is a hearty green tea with a thick soup and pleasant outgoing vegetal character. It is relatively forgiving of careless brewing, but rewards care, exposing layers of green flavor in the main tastes and mint in the aftertaste. Gongfu style brewing, this tea will stand up to several steeps and just keep on going.
It is a great, organic, reasonably priced, perfect tea for an every day green tea drinker.