The Wucha feeling is the ultimate pleasure for Teaparker and most of his students. Wu Cha literally means 'no tea'. That means that you are drinking a tea that is so fine, subtle and pure and that you barely notice, at first, that you are drinking tea. It's starts as a very easy to drink beverage that glides down the throat without any resistance, as if it were not tea, hence the Wucha feeling. It is a feeling of purity and smoothness that is remarkable only for its lack of taste and light scents.
What happens next feels incredible: a refined aftertaste emerges from this comfortable, smooth feeling. And it doesn't just last for a long time, but it evolves, changes and plays in your mouth and sometimes in your whole body.
I think that this type of tea experience is what makes many tea drinkers feel there's something spiritual about drinking tea. The whole Wucha experience starts with a miracle: the aftertaste appears out of (almost) nowhere. And then these flavors have very pure characteristics. This perfection, ephemeral lightness feels divine, like a choir of young boys singing baroque church music. (For instance: John Taverner's Tudor Church music with the Choir's of King College, Cambridge).
When I brew in silence and with a ray of sunshine in the morning, I get awfully close to such a mood. And when my fine white porcelain cup touches my lower lip, I almost feel the kiss of an angel. Especially when the tea is a Wuyi Baijiguan with a couple of years of age.
My name is Stéphane Erler. I live in Taiwan since 1996 and have been studying tea with Teaparker. He's a worldwide tea expert and author of over 30 tea books. The study of tea isn't just theoretical, but it's also rooted in daily practice. It's a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.