Tag Archives: People

Books

Yesterday we went back to Man Guo Xin Zhai in Bulang Shan.  It was a hot, dry day – 34 degrees and windy.  It’s been a very dry spring with only one decent rain in months.

As we left Jinghong with our boxes of books to take to the village school, windows down and the wind blowing,  a smell of wood smoke suddenly reminded me of France – the south.  Our olfactory senses must surely be the most refined, our sense of smell the most evocative.

bananas

Outside Jinghong on the Menghai road it’s all bananas and rubber.  After Nan Nuo Shan this scene gives way to the big tea factories and their plantations along the road side .  Past Menghai.  Not the ugliest of towns, but nothing much to commend it  and we move into bright green fields of new rice and, in higher areas, the pale leaves of sugar cane.  Farmers are out cutting the cane, a variety that is not suitable for eating but provides a cash crop that’s sold for sugar manufacture. Smoke is in the air.

We pass new Dai houses on the outskirts of Meng Hun – a sign of their growing prosperity, thanks mostly to rubber.

As we move up off the plain there are tree blossoms Bai Hua and maybe some Cherry.  There are more, smaller tea plantations, but the profit from such crops is minimal;  I was recently visiting some friends in Da Du Gang – an area mostly given to green tea production, Biluo Chun, where villagers started planting tea 5 or 6 years ago.  But they sell the fresh leaves for 2 or 3 RMB a kg, so it’s not a ‘get rich quick’ shceme.  Old tea tree farmers do rather better.   

There are some new  place-name signs on the side of the road in English and Chinese, translated by someone with a sense of humour.  The Chinese is commonly a transliteration from a local language, so bears little or no resemblance to the original meaning:   Man Da Huo,  if one can wring a meaning out of it in Chinese becomes ‘Village Makes Fire’ (‘man’ is a transliteration from Dai- meaning village) which in turn becomes in English  ‘Man Ignition’.

The school where we are headed is supervised by a bigger school in the village on the main road; Ah Ke Zhai which somehow gets rendered into English as ‘Acton’.  It bears absolutely no resemblance to Acton (or East Acton for that matter), but it’s fun to consider the possibilites of a twinning between the two.

Going up the hill to the village, one is reminded of why people settled here.  There’s water! Women are washing clothes and bathing in spring water coming out of a pipe on the roadside.  None-the-less this area is recognised by the central government as an area of poverty and within that, Man Guo Xin Zhai is particularly badly affected.

students2

When we had handed over the books and materials the teacher, Xiao Luo, he put the books on a couple of tables outside and called the children round,  inviting them to have a look.  The effect was noteable;  as children read out loud a  low hum developed.  The children, despite the fact that their Chinese is less advanced than their city counterprts,  were engrossed in reading.  Perhaps for the first time in their village having books to read and become immersed in.

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Chief Cook and Bottle Washer

P1000173Well, no.  He’s actually the teacher in a village school in Bulang Shan. The school has one classroom, a kitchen and an office-come-bedroom.

He teaches, nurtures and cooks for a little over 30 children from the village. The villagers are Bulang but the teacher is Aini from Nan Nuo Shan.

HM suggested we donate some books for a small library for the school as the only books they have now are standard text books and they are decidedly under-resourced.                                                                                                   

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 Aini and Bulang villages have gates at the entrances  and a post in the centre of the village for protection.

Old Tea (Let's go and have lunch)

We were drinking tea in the shop yesterday morning with a tea-friend when someone he knew walked past. His acquaintance was carrying a brick of  ‘thirty year old sheng cha’. A piece was uncerimoniously broken off for us to try. 

HM brewed the tea, poured us all a cup  then, after one mouthful,  “It’s not that old!” he  pronounced.  “Lets go and have lunch!”.

Later he conceded that the huigan was not bad but the cha qi, xiang qi, yun  were all lacking.  It also had that kind of flavour that I can only associate with shou cha. 

HM said ” I’m not sure how they made this stuff “.  Concluding it was wet-piled for a week or two to lighlty ferment it such that it could still be called (by some ) ‘sheng cha’, then after pressing, wet-stored and aired.  “That’s the kind of rip-off you get with Puer tea.” he declared with a sad expression.

Cha Gao

Over the last couple of years we’ve tried our fair share of  cha gao or ‘Tea Paste’.   Someone we know brought some to the shop the other day.   We’ve tasted his offerings before.   His skill is good but the ‘yuanliao‘,  the raw materials – the tea he uses, are poor quality. HM told him that the tea he used to make the tea paste was overfried.  Our acquaintance suggested we co-operate – our tea, his cha gao making skills.  Whatever cha gao is,  it’s not tea.  Kind of hard to imagine using so much good tea to make so little cha gao…..

Pressing Tea

We’ve recently been pressing some tea in bamboo baskets; 15-20kg a time.  An aqcuaintance came by and told us ” I was pressing tea like that years ago.”  Nothing much is  new in the world of Puer.  However,  a couple of days ago someone brought us a packet of  ‘Instant’ Puer tea.  Made by a company in Simao by a special ‘hi-tech’ method. We waiting for a special occassion to try it …….