What’s a real bargain? Below are some of my musings on how we think about price.
The restaurant I probably go to most often in Seattle is a local taco joint. Their menu is simple and they execute their food well. I’ve been going pretty much since they opened. It’s a little more expensive than taco trucks but in a city that’s becoming increasingly expensive, paying around $8 or $9 for a meal is pretty good. When I leave I feel satisfied and feel as if I earned some well-earned frugality points. My wife and I also eat a good deal of seafood. Sometimes we will indulge in something nice like Black Cod, which our local Asian market had on sale for $18/lb. Typically around .5-.6 lbs is enough to feed us for a meal (with rice and veggie sides). This puts our the cost for two people around $9-11, quite a lot for a home meal. These meals feel like a splurge and sometimes induce a tinge of guilt. But the cost of the fancy-feeling Black Cod meal per person is actually less than the cost of my tacos. So why do I feel like Mr. Fancy Pants for the Black Cod and frugal for the other? Continue reading →
This episode, I drink a tea that is currently being sourced by some tea friends on their new project Teas We Like. The tea has been aged in Taiwan and is well-balanced, decently potent, with a strong huigan that mixes a lot of positive traits into a solid session.
Thank you to Su for allowing me to purchase a small quantity of this tea from her stash. If not for the generosity of others I would not have access to rare and special teas such as this one.Continue reading →
This episode is a deep dive into looking at the storage . I recently acquired a duplicate . This is a cake I’ve kept in my own pumidor storage for three years and was previously stored in Houston Texas, a fairly humid place of the US compared with a cake I recently bought from taobao. The tea featured is the 2006 Chenguanghe tang Autumn Yiwu Yecha. It’s an alright tea, but the purpose of this episode is mainly to evaluate and attempt to analyze the storage.
In the episode I take a look at the humidity generated by the dry leaves of the cake, examine the visual differences of the dry and wet leaf, have a comparison tasting session, and finally drink the tea under more normal conditions. The episode concludes with some of my own takeaways.
If you are are pu’erh nerd or at all interested in storing pu’erh I think you will enjoy this episode. If you want to learn more about storage conditions, please check out some of our other storage related content.
Any feedback for this episode is highly appreciated!
This episode, Denny and I drink a solid, robust, and durable black tea from Scott of Yunnan Sourcing. The tea uses material from Yiwu, a traditional pu’erh growing area. The tea is a little slow to start but worth the wait!
In this episode, Garrett and I discuss his recent trip to Taipei and some of his tea-related adventures. We talk about teas he was interested in and ended up buying, meeting up with tea friends, and communicating with teashops abroad (+a creative solution).