Tea AMA: Meet Zach Mangan of Tea Wing
What are your thoughts on the differences in American and Japanese cultures, and how they relate to tea?
American and Japanese culture is quite different of course. But they also share a lo. Really though, America in my opinion has no “Tea” culture only in that we consume it. We have no history producing it in any way (Hawai’i has begun recently). Japan has been making tea since around 806AD. For me I enjoy the design culture of Japan and how it relates to America. Both cultures value high quality craftsman ship, art, design, good regional food, and a general modern life style. Japan’s commitment to excellence is key to helping them produce arguably the finest green teas in the world. America respects and demands the best from all over the world so many great things (including great tea) end up here.
I am a student about to graduate college, and really interested in going into the tea industry – I have a lot of experience working in tea shops, but no real idea on how to get more involved – can you give me any guidance on entering the tea world professionally?
That is great you want to get into tea! My only real advice is get an idea of what you think you’d love to do and how you can make that sellable. Do you love to travel? Source teas. Love people? Consider opening a store of cafe. Foodie? Work with chefs. Think about your “super power” and then try to capitalize on that. But also know there is lots of work that has nothing to do with what you “like to do”. Unless your super power is making delivers, taping boxes and standing in line at Fedex. Who knows?
What is your opinion of the flavored matcha blends offered by some tea companies? Do you think they are a good gateway to matcha for those who enjoy flavored teas, or should one start off with the traditional plain matcha?
Who am I to judge. If someone wants lemon meringue matcha, go for it! Do I think it tastes better than unflavored high quality matcha: not a chance. Get into tea whatever way you need to. Just challenge your palate as much as you can. Something you may dislike at first could in time become a favorite.
Can you tell me about Pu-erhs?
Pu-erh is a category of tea from southern China (Yunnan province). It comes in a raw state known a sheng, and a ripe state known as Shou. It is a very complex style of tea that can be a bit overwhelming to learn about and is beyond the scope of this reply. I recommend checking out : http://www.pu-erh.net to learn more. If you have more specific questions message me and look for an article on pu-erh I wrote coming to Steepster soon! have fun!
I adore most teas but am particularly fond of the green teas. Lately I have been enjoying Pu-erhs. Does Japan grow this variety? What can you tell me about them?
Japan does have one style of “fermented” tea but does not produce Pu-erh. Reference the previous question for more info on Pu-erh.
Why does hard water effect taste of tea?
The only thing I love more than tea is water. I could (and do) talk about it for hours. To save time, please check out the following articles and look for an in depth article on water coming to Steepster soon!
http://teawing.co/post/50432852484/tasting-water-at-a-sake-factory-in-kurogi
http://www.lupiciausa.com/v/static/enjoy-tea/water-affects.html
I always wonder what the green tea in Chinese or Japanese restaurants is because I like it. What is the typical “everyday” tea that the citizens drink and then do they have a special tea such as one they would drink for Chinese New Year or a wedding?
In Japan, houjicha, genmaicha (bancha w/ puffed brown rice) and konacha (very small tea particles close to powder) are most popular in restaurants and consumed daily at home. High quality sencha and gyokuro are given as gifts, consumed at celebrations and drank at the new year. SPOILER ALERT: Keep an eye out for a Obukucha (new years tea) I sourced for the January Steepster Select box.
I have a gyokuro that my husband says the taste reminds him of fried chicken. Could it be the amino acids that contribute to this umami effect? I have only sampled gyokuro from two companies and thought fried chicken taste would be consistent, but I did not get that from the Yame Gyokuro 2013 which I bought next. What is shelf life of these green teas because I am trying to sample my more expensive teas before the prime sipping experience expires.
Yes, Gyokuro is often described as “briny” “meaty” or “soupy” because of its high level of Theanine, and amino acid. Funny you didnt notice it in your Yame tea as Yame teas tend to be “meatier” than Uji teas because of regional fertilization methods, soil and variety of tea plants. I recommend keeping the tea refrigerated until opening then consuming as fast as possible. for more gyokuro info, check here:
http://teawing.co/post/59617332951/tea-class-gyokuro-gyokuro-is-the-most
When trying to find what you think is the best of the best, what do you look for? Do you have a step by step process you follow when trying to source tea? Thank you! I apologize if this question has already been asked.
Great question. I have no exact method. I rely on help at every step in sourcing great teas. I ask farmers and producers about what is great this season (they will always know more than anyone, even so called “tea sommeliers”. But the final choice comes down to what I refer to as the “come to Jesus” moment in tea. The best teas in the world just make you laugh. Thats a sign of something beyond special. If I need to regain my composure after drinking something, that is a sure sign its special. Luckily, I really feel like almost all the teas Tea Wing sources have passed this test.
Thanks for all the great questions! I’ll check back for any other questions and please feel free to ask me anything at [email protected] or message me on steepster. My name is ZachMangan
Have fun and enjoy your tea.
@zach thanks for participating in the AMA. You certainly know your tea :)
And thanks to everyone who asked questions and followed along!
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