Mamapotato

Food & Tea, one degree north of the equator

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Wuyi Yan Cha: Shui Jin Gui(水金龟)

Shui Jin Gui (水金龟) literally means Golden MarineTurtle is one of the four famous bushes of Wuyi, a Si Da Ming Cong.

Tei purchased  50grams and we decided to have a quick sample.

Visually, the tea leaves looks brighter shade of green when steeped than most other Wuyi Oolong teas. 

REVIEW

Tea Source: Jkteashop 2014 Spring Shui Jin Gui Water source: Hyflux Filtered Tap Water Temperature: 90-95deg Tea Leaves rinsed prior to first steep

SUMMARY

Initial brew yields a citrus mixture of oranges and grapes with mildly sweet caramel undertones with an earthy base.

Subsequent brews consistantly contains a strong Rocky mineral  earthy base with slightly citrus(orange grape like) after taste

The final brew (6th) the Rocky mineral heavy taste makes way for a slight caramel taste. 

Did we like it...?

Nice to have, Tei says is something that he likes to drink for variety.

Both exhibits strong rocky mineral base notes but  personally, I prefer the fruity and smoothness of Shui Xian as compared to the citrus caramel undertones of the Shui Jin Gui. I felt, Shui Xian gave me a more  overall complete  comforting feel.

Final notes, this is a solid wuyi yan cha with very strong and consistent  rocky mineral taste every brew till our last infusion. It all boils down to the matter of individual taste when comparing it's undertones and aftertaste.

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Taiwan's Da Yu Ling Oolong (大禹岭)

Da Yu Ling oolong tea (大禹岭)) is a very premium-grade oolong tea from the high mountains of Taiwan's Taichung county. Its high altitude (more than 2600 meters) makes this one of the highest tea plantations in the world.

to be continued..

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Wuyi Yan Cha: Da Hong Pao (大红袍)

Da Hong Pao (大红袍) literally: "Big Red Robe" is a premium and prestigious variety of the Wu Yi Yan Cha (武夷岩茶).

Legend has it, the emperor of Ming Dynasty sent great red robes to clothe the four bushes from which that tea originated after his mother was cured of an illness by a certain tea. Three of these original bushes, growing on a rock on Mount Wuyi still survive today. Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China only unreached by us mortals. highly expensive, Da Hong Pao can sell for up to US$1,025,000 per kilogram. Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.

REVIEW

Both Tei and I agreed Pek Sin Choon's Royal grade Rougui was the best Wuyi we ever tasted.  Complex in it's taste, Rocky mineral with exotic fruits lingering in your mouth leaving a sweet aftertaste.

Today, finally we are trying the revered Da Hong Pao. My friend Tei managed to get hold of a 15 grams sample from JKteashop. Our expectations are high with all the raving how good this is. We just had to have a taste of it. Will this be our next favourite? 

Shall we began...

Tea Source: Jkteashop 2014 zhengyan commodity Da Hong Pao Water source: Hyflux Filtered Tap Water Temperature: 90-95deg Tea Leaves rinsed prior to first steep

1st infusion: Wow, Malty chocolate with fruity undertones. Feels like the combination of Tie Lou Han and Rougui. 

2nd infusion: Malty with a slight dark Chocolate aroma and taste. This follows by a rocky mineral aftertaste. The mineral resembles that of Pek Sin Choon's Royal grade Rougui's Rocky favour.

3rd infusion: 3 distinct layers can be tasted in sequence. First malty chocaolate like not overpowering but just nice. This followed by the solid mineral taste and finally finishing off with a fruity citrus aftertaste that lingers in your mouth even after all that golden liquid is gone.

4th infusion: Surprisingly the malty chocolate taste is now more mild and can be felt in the undertones. The dominate favour is the strong rocky mineral taste hits you straight with a fruity citrus aftertaste.

5th infusion: The strong rocky mineral taste is maintained followed with mixture of mild chocolate & citrus aftertaste.

6th infusion: Corner stone where the malty chocolate favour makes way for the fruity melting pot of lychees and exotic fruits after which you can experience the with a strong mineral aftertaste.

7th infusion: Same sweet fruity experience  without the rocky mineral aftertaste.

CONCLUSION

There are two concepts on Da Hong Pao; One is pure Da Hong Pao tea directly from Qidan tea variety, which is very limited in output every year; another is commodity blended Da Hong Pao(using Shuixian, Qilan, Beidou, Huangguanyin, Rougui and other variety to blend the tea) to make its aroma and taste similar to pure Da Hong Pao or better than pure Da Hong Pao. 

Da Hong Pao summaries all the characters of the famous wuyi yan cha. if they say durian is the king of fruits, Da Hong Pao is the king of Wuyi Ya Cha!!!

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Pottery from Lin's Ceramics (陶作坊)

The pottery set above is the Easy Steep by Lin's Ceramic Studio (陶作坊). The set consists of 1 tea steeper with integrated filter, 2 cups and 1 tray as seen above. This is really a joy to use the design is akin to a Japanese style Houhin  it's such a joy to use.

The above is the celadon, Ju Ware. Beautifully craft to perfection. Here's a short background on Ju Ware 

Of the five famous Song dynasty kilns, it is the Yu kiln in Qing Lian Si village, Henan province, Ju pieces are characterized by a lovely pale bluish- green color and a depth of glaze that is almost flesh-like mwhich is the most renowned for. Fewer than 70 pieces are to be found today in the hands of a few museums, foundations and private collectors.

It's elegant form and translucent glazing, the wares are regarded as the official kilns. 

You can find out more about Lin's Ceramics here

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Comparing Wuyi Oolong Tea: Rou Gui (肉 桂)

Rougui(肉 桂) is a Wuyi Oolong tea loosely translated as Chinese cinnamon. Often known for it's rich mineral favour and distinctive sweet aroma and aftertaste the favour can be brought out up to 7 steepings. Often, gongfu style brewing is preferred.

I first tried Rougui at Pek Sin Choon. For the unknown Pek Sin Choon is one of if not oldest tea merchants in Singapore since 1925. Current boss is 4th Generation Kenry Peh. Anyway, I grabbed 50grams of 2014 Spring harvest Rougui for a whooping S$69.80. I shall review it on a later date :)

REVIEW Today's comparison is between Pek Sin Choon's 2013 harvest Rougui against the much raved about Jkteashop competition grade Rougui 2013. Both tea belongs to my friend Tei. 

Teas Compared: - Jkteashop's 2013 competition graded zhengyan Rougui  S$36 (50 grams) - Pek Sin Choon's 2013 Royal graded Rougui  S$69.80 (50 grams)

Water source: Hyflux Filtered Tap Water Temperature: 95-100deg Both rinsed prior to first steep

On the left is Jkteashop's competition grade Rougui and on the right Pek Sin Choon's signature golden pack Royal graded Rougui.

Both teas exhibit strong, thick and really of excellent quality but they both have very distinct different mineral taste. Aroma is a whole different topic but in short, both smelled natural with a unique freshness fragrance.

JKteashop: The first slip gives you a strong mineral experience. It taste metallic Iron(Fe). This is followed by a flower scent sweetness lingering after taste. All these gets much more distinctive from 3-6th brew as the leaves starts to settle down. 

Pek Sin Choon: The first slip will wow you with a distinct rocky mineral taste. i cannot quite put it down in words. But it's awesome!  This is followed by fruity type cinnamon aftertaste. Best brew was from 3-7 brew. at 6-7 brew the taste and difference gets more distinct with the cinnamon aftertaste together with the fruity notes we often get.

CONCLUSION

Both are very much on par with the smoothness texture in-mouth feel. I would say Pek Sin Choon Rougui's rocky mineral taste more distinct and pleasant as compared to the metallic iron taste of JKteashop. 

Nevertheless, it's important to note the price difference between both teas. At 50grams, Pek Sin Choon's cost almost double that of JKteashop. Sometimes you just have to pay for the extra for that extra kick.

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Guess what just arrived!!!

#1  Handmade & painted Peony Gawan by Eilong, Colors with soul, it's beautifully glaze. The deal breaker however was the gold trimmings on the rim of the gaiwan

#2  Mildly cracked glazed Ru ceramics flower shaped Tea cup

You can read more about cracked glazed ru wares here 

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阿里山烏龍茶 (Alishan Oolong Tea) Review from 無為草堂 (Wu Wei Teahouse)

On my recent trip to Taichung,Taiwan, I visited the famous 無為草堂(Wu Wei Teahouse) after dinner next door. We decided to choose Taiwan's famous Alishan Oolong. I can only reminisce the scent of floral and the taste of  milky, sweetness, with fruity aftertaste. Arguably, I think this is the best version of Alishan Oolong i tasted thus far. Hence, I bought 150grams at $1000NT. My Taiwanese colleague was commenting it is expensive. But truth to be told, comparing to the similar pricing you are paying for n Singapore, often than not better.

One thing i noticed though is  water in Taiwan taste somewhat sweet and really delicious straight out from the tap. I believe is probably one of the secrets why tea in Taiwan taste so damn good. nevertheless I cannot wait to get home and brew my newly acquired Alishan Oolong!

Brewing: 

Steep 40sec @ 90deg

Scent: The familiar smell of gao shan cha(高山茶). You realise regardless whether you are drinking Alishan, Lishan or Dayuling, they all have this distinct smell.

Taste: Ah!!!! Yes the exact distinctive sweetness similar to that i had at WuWei Teahouse.  It sported a fruity after taste. It lack introductory milky oomph during the first slip. Could be the water but nevertheless it tasted so much different with the bold distinctiveness as compared to my friend's version i tried recently. We've decided to compare them head to head so do check out the comparison.

Summary: Taiwanese might find the pricing steep but it's still OK till i try something better.  It hits all the high notes on its sweet floral fruit taste and i am pretty satisfy despite lacking that milky ooomph. 

[mamapotatoo]

Home-Made Teochew Braised Duck

Braised Duck

For the unknown, Teochew braised duck or Lo Ack/滷鸭 can be found in Singapore & Malaysia hawker centres. Come across as succulent, slick with soy sauce, it's very tasty especially with a bowl of white rice blanket with it's sauce. This often requires some 'kung fu' and I am proud to say this duck is one of the most delicious home-made braised duck we have tried. Specially selected, the duck is chosen such that it isn't too fat. Also when cooked not too salty as compared to the many hundreds we have tried.

I must say this home-made teochew style duck never fails to impress the palette of our guest.

If you require more information or ordering Braised Duck, Please drop us an email

The Penguin's Favourite by Shan

Specially prepared, The Penguin's Favourite is a Gordon Ramsay inspired dish. Wild Norwegian salmon fillet with Caramelise lemon & lemongrass all baked to perfection by Shan. The sweetness of the lemon and the softness of the salmon that almost instantly melts in your mouth. It's simple to prepare but packs a power punch in terms of favours. Go try it yourself :)

Teochew Ngoh Hiang

A must have in every Teochew Family during Chinese New Year is Ngoh Hiang. 5 different type of spices  are used  to marinate minced meat and prawn. They are then rolled wrap in beancurd skin and pan fry till they trun just crispy golden brown.

Finally, what better way to end you day with a Johnny Walker Blue Label Whiskey!

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Relish By Wild Rocket

Relish Gardens by Wild Rockets is tucked quietly at the 2nd level of My Village Serangoon Gardens. Food photographers will love the ample natural side light. The presentation of food is excellent and the staffs are polite and attentive even though on Chinese New Year Eve. 

Seafood Arrabiatta Spaghettini with kaffir 16.8.- baby scallops, crabmeat,tiger prawns

Relish Gardens's Seafood Arrabiatta is one of the better seafood spaghetti I've ate in awhile. First thing you notice is the simple but neat presentation followed by the smell of the Kaffir lime that accentuate the sweetness of baby scallops  & crabmeat when you take your first bite.

Spaghettini is the thinner version of spaghetti also known as the angel hair spaghetti.

I really enjoyed the fusion of sliced garlic and tomato together with the springy tiger prawns together ample and sweet the crab meat. However, I felt the chilli spiciness overpowered most of the sweetness of the seafood. But all in still a wonderful dish nevertheless with the Singaporean Palette in mind. 

White Truffle Fries 9.-

It's just fries but these fries are perfectly cooked. Noticed the oil used is clean. These fries are neither too oily nor overcooked just perfect the way I love them. Perhaps the only nitpick is aroma of the truffle isn;t the strongest. 

I will love to try their specialise burgers perhaps next time at their Bukit Timah Road outlet

Relish Gardens  1 Maju Avenue, #02-07 My Village, Serangoon Garden.  Singapore 556679

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The Missing Pan

The Missing Pan caught our eye with their signature 62 Degrees Egg Benedict but surprisingly it was the humble  Croque Monsieur/Madame that  stole the show. Located along Bukit Timah Road, there is ample parking along the road in front and behind the cafe. Be sure not to illegal park as we spotted the car park warden just before we entered the cafe.

This cafe offers 2 level seating with an elevator linking to the upper level. We had to settle for the ground level due to the morning crowd. Hence, be sure to make reservations if you wish to dine at the upper level. As for decorations, we really love how the place was lilted with incandescent lamp. This adds warmth to the surrounding and ambience.

Croque Monsieur / Madame 14.- Gammon ham, gruyere, parmesan, grape focaccia

This humble looking dish is a must try for sweet bread lovers out there! The grape focaccia is delightfully toasted and the sweetness coupled fine with the savoury ham and parmesan. The kitchen slapped two generous layers of juicy ham to satisfy your meat craving without being too heavy. The greens, not to forget, are lightly dressed with olive oil adding a nice crunch to the entire experience. 

Good for sharing with a Monsieur or Madame, as the ham might get a bit salty for those with lighter palate.

62 Degree Eggs Benedict with smoked salmon 22.- Avocado, seaweed crumbs on sourdough with in-house hollandaise

A classic piece that is always visually pleasing as well as gastronomically satisfying. Initiating and witnessing the egg-plosion has become the most anticipated moment of the day for brunch goers. It seems that our eggs are not as runny as expected and dulled the mood a little. Maybe, it has been cooled for a while before the attack.

However, the smoked salmon saved the day! It is mildly cooked with sufficient rawness and chewiness. Coupled together with the slightly crispy sourdough, the classic is delivered again with due diligence…

Ushering in the year of the Horse. For those who enjoyed the awesome sourdough, good news, they are for sale! Wouldn’t it be great to eat scrambled eggs over a nice crispy slice of sourdough?

All in, we enjoyed ourselves. Service, ambience & food were good. We will definitely return to try the Rosemary Rosti Stack

The Missing Pan 619D Bukit Timah Road, Bukit Timah District, 269724

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