Creating new communities and making new friends through tea
Although I know a great deal about many teas, there are a few tea / tea categories that I focus on. Anhua Heicha & Korean Balhyocha.
Balhyocha (발효차) translates directly to "fermented tea." It doesn't fit neatly into the sinocentric system of 7 tea types. In Korea, balhyocha is used to describe any tea that has gone through more change than a simple green tea. If the tea has been purposely oxidized, fermented, enzymatically bruised? the tea is labelled a balhyocha. Korean tea masters often make tea their own way, without following strict rules. That said, some Korean tea masters do follow Chinese methods and will call their teas a black or oolong.
Hei'cha (黑茶) means "black tea" in Chinese, but most people call it "dark tea." It is one of 7 main types of tea. What makes hei'cha special is that after the tea leaves have been sufficiently dried, it goes through a fermentation process — kind of like how cheese or yogurt is made. Heicha can be fermented in a big pile or just left to age slowly over time.
Anhua is a small county in the Hunan Province of China. Their teas are known for being compressed into bricks and other shapes in many sizes, from 8 grams to 37.5 kilograms. Three popular teas from Anhua are Fu'zhuan, Tian'jian, and Qian'liang.
Fu'zhuan is a particular favorite that develops a fungus as it ferments and ages. Jin'hua, or "golden flowers," are small yellow fungi known for their probiotic benefits, amongst others.
Eric began his tea journey in 2007, and the depth of knowledge gained since is considerable. Where he once relied on scales, thermometers, and timers, he now practices "intuitive brewing." A deep focus on Anhua heicha and Korean balhyocha has brought him into the spotlight more than once.
Tea asks little of us — tea leaves, heat, water, and a vessel to hold it all. The bare necessities are few. Yet tea has captivated humanity for thousands of years, and the reason is not found in the cup alone.
It is found in the quality of an afternoon. In favorable weather, in beautiful surroundings, in the unhurried company of good people. These are the conditions that elevated tea from simple sustenance to the world's second most beloved beverage.
We honor this tradition through our Tea in the Park gatherings. We meet beneath the open skies and shaded canopies of our city parks, like Tower Grove Park, Forest Park, and Laumeier Sculpture Park. This is where the setting becomes as much a part of the experience as what's in the pot.
If you'd like to join us, or arrange a gathering of your own, we'd love to hear from you.
Our tea tastings are designed to expand both your knowledge and your palate. Tea offers an enormous spectrum of flavor, fragrance, and feeling — and the best way to understand it is to taste attentively, side by side.
Each session focuses on a related group of teas. Oolong, for instance, is a category worth exploring, but it's also a vast one. So we narrow the lens. We might compare oolongs from different regions, or explore several teas from within a single region. We can go further still: the same producer across different harvest years, or the same leaves from the same producer and year, processed in different ways. The narrower the comparison, the more clearly the differences reveal themselves.
Deep Dives take that same idea further. These sessions are longer, more detailed, and more specific — and they're my favorite kind of tasting to lead. Some have run five hours, snack breaks included. (A great deal of tea on an empty stomach is not a good idea.)
Upcoming Tastings and Deep Dives are posted here and on our social media. You can also sign up for our Tastings & Deep Dives newsletter to be the first to know.
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