An old tea from the Wistaria menu. Thanks to the Gong Fu Cha facebook group folks for letting me bring this home.
Search!
-
Recent Posts
Recent Comments
- Cwyn on Pu’erh Storage with Garrett [Inbetweenisode 137]
- Theo on 2004 Heshihua Jingmai via Bana Tea [Episode 219]
- RuiA on Western Tea Culture & Tea Hermits
- Doug on 2004 Heshihua Jingmai via Bana Tea [Episode 219]
- nishnek on Morning Crane Tea Balhyocha [Episode 218]
- Shinra on Can’t I Just Settle Down? Menghai County Raw Pu’erh [September 2015 Tea Drinking Report]
- G偶遇N差 on Western Tea Culture & Tea Hermits
- Doug on Western Tea Culture & Tea Hermits
Polls
Loading ...Categories
- Aged Oolong (25)
- Aged Pu'erh (90)
- Anxi Oolong (9)
- Article (104)
- Balhyocha (1)
- Black Tea (27)
- Chinese Green Tea (7)
- Dancong (5)
- Drinking Report (28)
- Green Tea (13)
- High-Mountain Oolong (27)
- Hunan Heicha (4)
- Indian Black (4)
- Japanese Green Tea (5)
- Korean Green Tea (4)
- Liubao (4)
- Long-form Article (43)
- Long-form Podcast (14)
- Low-Elevation Oolong (29)
- Oolong (128)
- Podcasts (268)
- Raw Pu'erh (252)
- Ripe Pu'erh (93)
- Storage (6)
- Taiwanese Oolong (72)
- Tea Learning (123)
- Tea Musings (44)
- Teaware (9)
- Traveling (8)
- White Tea (16)
- Wuyi Oolong (53)
- Yellow Tea (2)
Recent Tweets
- 2004 Heshihua Jingmai via Bana Tea [Episode 219]: https://t.co/c4GUfCvOGE via @YouTube 4 days
- RT @Teafanatic: Gongfu is not always better https://t.co/10JQfBvkUP 5 days
- 2007 Yangqing Hao Qizhong Raw Pu'erh w/Garrett [Inbetweenisode 136]: https://t.co/eFZFqkSa7o via @YouTube 1 week
Instagram
Archives
I’ve had 60s puerh, last summer with TwoDog and posted on my blog (July 2015). It was old book and leather, incredible. The leaves were very leathery and take boiling water and a long time to wake up. I saved the leaves, rebrewed and dried them back out numerous times over a six month period. So much tea in these leaves, tea took a lot of extraction. The old cellulose is very tight.
Oh, and I drank the rinse.