2013 Yunnan Sourcing’s Dasi — TeaDB James InBetweenIsode Episode #42

A revisiting of the tea consumed in episode 115, Yunnan Sourcing’s 2013 Dasi.


6 responses to “2013 Yunnan Sourcing’s Dasi — TeaDB James InBetweenIsode Episode #42”

  1. James
    Ramble on! I like hearing your musings. How is your stomach holding up from all the young pu erh you have been drinking lately?
    A few days ago I was really pushing the number of steeps out of a raw and came to the conclusion that I had been giving up on it too early. I was really surprised to experience this tea come back from the dead. I would like to see an episode where you explore the post 10 steep range of some raw pu erh. Maybe even put it aside for a day and then keep drinking (I have noted that the longer it sits also impacts the experience). I think this would be a very informative exercise to share with us.
    Thanks for all the great work

    • Hi John,

      Thanks for the comment and kind words. My stomach has held up remarkably well. Perhaps it will all backfire at some point, but I’m going to be taking a break after I finish up the Menghai County Report.

      That’s a great topic. I’m going to film an episode with the Last Thoughts in a couple days. Probably a good candidate to give it that sort of treatment. Appreciate the feedback.


  2. James,

    I have a few questions about water.
    What type of water do you use? My current location forces me to use bottled water for tea so do you have any recommendations on bottled spring water brands?

    Do you boil water just once and then your kettle keeps it at desired temperature?


    • I’m pretty sure James uses tap water because the Pacific Northwest is blessed with relatively clean tap water compared to most places.

      I’ve tried a lot of bottled spring water and have found that Poland Spring brand is very good. If Poland Spring isn’t sold in your area you can just buy a couple different bottled waters and compare them brewing the same tea. Not all water is equal when it comes to tea. And sometimes you don’t realize how bad a particular water is for tea until you try a better water

    • This is a great question. I’ve been thinking a lot about this and wondering if reviewers should state the source of water used. I am blessed with clean tap water from Vermont’s first (and only?) granular activated carbon filtration system, which filters water from Lake Champlain without the addition of chemicals. I was very glad to learn about this. Everybody should research where their tap water comes from and what might be in it (chemicals, radon, etc.). It makes a difference for the flavor and aroma of your tea…and for your health.

    • Hi Gene, Brian & Phil,

      Thanks for the comments. Yes as Brian has noted I just use the local tap water which is allegedly quite decent. I don’t do anything fancy with my water boiling. Boil it and then reboil once or twice.

      Not too familiar with bottled water brands as a result.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.