2007 Repave White2Tea Raw Pu’erh [Episode 61]

Written by

The second episode on a White2Tea tea. This episode is a 2014 White2Tea production the freshly pressed 2007 Repave. The mao cha was aged for seven years before being pressed by TwoDog.

White2Tea

Comments

10 responses to “2007 Repave White2Tea Raw Pu’erh [Episode 61]”

July 8, 2014

Peter

Great video – absolutely love Denny’s descriptive terms! 🙂

Yes, I agree: there *is* a difference in what “sweet” means between various teas described as sweet; for example, the sweetness is very different between a white tea, a gyo and a sheng.

Interesting new angles from your camera person, too.

Reply
1. July 9, 2014
  
  James
  
  Hiya Peter,
  
  Thanks for comment and kind words as always. I’ll be sure to relay them to Denny (who is also our camera person)!
  
  Cheers!
  -James
  
  Reply
July 10, 2014

Cwyn

I tasted the Repave last night and the early taste Denny describes was storage for me, it was gone after the 5th steep. This tea was a good contrast for me against the Manzhuan because the latter is so stunning I don’t regret ordering a cake of that and spending the money. The Manzhuan is worth the cost for me, I am finding White2Tea’s pricing to be spot on for the quality, the higher prices for the better tea really is better tea.

Reply
1. July 10, 2014
  
  James
  
  Indeed. TwoDog’s pricing is pretty spot-on, highly correlated with quality! One of the many qualities of White2Tea.
  
  Cheers!
  -James
  
  Reply
July 21, 2014

Connor

Another great video – I’ll have to put in an order to try these out.

I’m curious where you got your teapot, and what kind of yixing it is. My recent foray into puerh has got me interested in raising a yixing or two.

Reply
1. July 21, 2014
  
  James
  
  Thanks Connor,
  
  The Repave is a fine tea and great value!
  
  The yixing is from Origin Tea, a vendor that is currently selling off their final teapots. If you are interested and the price is right, Origin comes with my highest recommendations. The teapot itself is a Qing Shui Ni (95ml), early 90s, although I wouldn’t worry too much about diagnosing clay type.
  
  Good luck and cheers!
  -James
  
  p.s. Another tea that we haven’t reviewed to check out is the White Whale.
  
  Reply
  1. July 23, 2014
    
    Connor
    
    Thanks! Any word on the benefits of vintage yixing?
    
    Reply
    1. July 23, 2014
      
      James
      
      Hi Connor,
      
      Yixing is mainly just a cool vessel to brew tea in. It definitely does change the tea to some extent but it’s probably one of the least cost-effective ways to actually improve your tea. The seasoning of yixing is overstated (in my opinion) on the internet by vendors and some enthusiasts. The clay (especially vintage) definitely does season but it is not really worth stressing out about.
      
      A less sexy way to improve your tea is buy good-quality spring water or better tea!
      
      That zhuan is a good one. It is offerings like this that have helped to solidify TwoDog’s reputations as a bargain hunter.
      
      Hope this helps and cheers!
      -James
      
      Reply
  2. July 23, 2014
    
    Connor
    
    By the way I’ve never seen Hobbes so stoked. That zhuancha must be the shit
    
    Reply
January 24, 2017

Dana Dahlstrom

I’m not sure if James heard Denny’s question about whether you have to wet the mao cha in order to press it into a cake. From what I’m reading, yes: “the tea is first soften with hot steam, then packed in a cotton bag, and finally compressed immediately.” http://hojotea.com/en/posts-38

Reply