Practical Brewing Nuances

There’s quite a bit to take into account when brewing. Most of us figure out how they work in our setup and fall into routines that eventually get filed away into muscle memory.. It can take being removed from our familiar home setups for us to really think and utilize improvisational gong-fu skills to bring the most out of a tea. Maybe, you’re used to serving one or two and are suddenly brewing for eight, or you don’t know exactly how much leaf you have or are using an unfamiliar pot. There’s an infinite number of important and less important factors to consider when brewing tea.. Knowing these factors and how they interact with the finished product are not only important for your own gong-fu but important when evaluating a tea, where you might not be brewing but are observing and drinking in order to make a purchasing decision. Continue reading

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Extending a Session — TeaDB James InBetweenIsode Episode #102

This episode, James talks about different ways to extend a session to get the most out of your best teas. Tea featured is 2007 Yangqing Hao Qizhong.

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Teamasters Alishan [Episode 172]

This episode, Denny and James drink a fresh 2016 Alishan from Teamasters generously supplied by Ryan Ahn of the Penn State Institute.

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W2T August Club Mengsong — TeaDB James InBetweenIsode Episode #101

This month, Meet returns for the August White2Tea club with a tea ball and mini-cake from the Mengsong area.

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1990s HK-Stored Ripe [Episode 171]

HK-Stored ripe acquired from James’ trip to Taiwan. This is thick, oily, and extremely warm + comfortable.

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Wistaria Pu’erh Mini-Report [April/May 2016]

Wistaria (website) is an iconic, Taipei teahouse. The building itself is nearly 100 years old and lived through its share of history. As a teahouse, Wistaria and it’s proprietor (Zhou Yu) have played an important role in the development of modern chayi (tea art) and tea culture in Taiwan. For tea folks or people traveling to Taiwan looking for a tea experience, it’s usually one of the first places on the list. The tea menu is a mix of Taiwanese tea, older teas, green tea, pu’erh, etc. It’s also relatively English friendly with an English menu and a conversationally fluent staff. Continue reading

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1990s Bazhong — TeaDB James InBetweenIsode Episode #100

Finishing off the last session of a cake. This is a fairly heavily stored tea acquired from the now defunct Origin Tea.

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Ripe Pu’erh Learning & Basics [Episode 170]

This episode covers the basics of ripe pu’erh and how to brew it and get started on this very diverse category of tea. Teas included are the 2014 Yunnan Sourcing Year of the Horse Ripe and a 1990s HK-Stored ripe.

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Brewing Darker/Older Teas Feat. 1990s Duoteli Liubao (FP) — TeaDB James InBetweenIsode Episode #99

This episode, James talks about how he’s been brewing some older and more mellow teas. Tea featured is a run of the mill 1990s Liubao from Fine Pu’er.

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1999 Yangqing Hao Micang [Episode 169]

This episodes features a mellow, oldish, daily drinking brick courtesy of Emmett.

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