It was only by chance that Luo Jiacheng fell in love with tea. But he then built Changle Space to share this acquired taste with other tea lovers. Here he tells us about the different kinds and variations of tea.
I\'m Luo Jiacheng. I run the Changle Space. A lot of people are very particular about tea. Especially they way a tea table is laid out and the quality of tea. For me, tea is just a tool or a medium to communicate with friends. I\'m not particular about it. I just follow some basic steps related to tea and as long as the tea itself is good and clean, I’m happy.
In 2003, I went to Australia to study financial accounting. I wanted to live there and work after graduating. In 2009, I chose to go back because of my family\'s health. Last year, I was walking around Changle Road with my friend. I saw this yard for rent. I took it out of some unknown impulse.
My friend took me to visit Jingde Town and it completely changed my impression of the City of Porcelain. Though business there wasn’t very developed, people were very happy. Once I went to a friend\'s house for dinner. I found the flowers in the vase had been picked from a nearby mountain and all the tableware had been made by them. They were all focused on what they were doing.
In Changle, there are more than ten different authors’ works. I personally like black tea.
Black tea made from rough and raw material, and drinking it from tea ware made by young people is very interesting. It also shows the purification of the idea that leads people to pursue expensive tea wares.
There is a very interesting history about black tea from the Song Dynasty\'s tea horse trade. Black Tea was called that because the leaves looked black and brown when the tea was done. It was heavily fermented tea and the fermentation took a long time and there were many steps involved. Apart from Pu\'er Tea from Yunnan Province, there is also Hunan Black Tea from the Hunan Province, Sichuan Bian Tea from Ya\'an City, and Liubao Tea from Wuzhou. There is raw and cooked Pu\'er Tea. Raw Pu\'er Tea will ferment naturally in storage. Cooked Pu\'er Tea will be sorted by hand, then it ferments and ages in storage.
My space doesn\'t sell tea at the moment. If people interested in it drop by, I bring out my own reserve of Raw Pu\'er Tea to share with them. The first steeping should be about 30 seconds. From the second steep onwards, 10-15 seconds each. Then pour the tea into a cup. It should be red and transparent like amber. After several rounds of steeping, I like to put the tea leaves in a pot and add cold water before boiling.
Black Tea has so many medicinal functions that doctors may lose their jobs. Drink Black Tea, then close your eyes and enjoy the relaxation the tea brings you. Apart from the sweating and winding, there’s a feeling of comfort from within that’s fascinating. You feel like you’re completely purified.
I feel satisfied knowing a few people have the same interests as me. And having enough free time to do what I love. It\'s the happiest thing to be able to combine your work with your interests.