-
Yixing Teapots — TeaDB James InBetweenIsode Episode #10
Inbetweenisode Episode #10 from James. This is part two of a two part series on Yixing teapots. The second part covers some basic attributes, advantages and characteristics of Yixing. Please check out these additional resources: http://www.marshaln.com/tag/yixing/ http://terebess.hu/english/yixing1.html http://terebess.hu/english/yixing1a.html
-
Origin Tea’s Mr. Du’s High-Fired Alishan [Episode 86]
Denny and James review a really well-done high-fired tea from Origin Tea. The tea is unique in that the roast has been done at a lower temperature for a long period of time. In this episode we erroneously refer to the tea as Hong Shui, when it is actually just high-fired!
-
Pu’erh Regions: Yunnan Overview
This article frequently references and links to babelcarp. Babelcarp is a Chinese Tea Lexicon that is an essential resource for tea nerds that want to dive in further and don’t understand Chinese! This article also sources many maps from a TeaChat thread, original sources vary. Pu’erh tea has been associated with a specific area for…
-
Yixing Teapots — TeaDB James InBetweenIsode Episode #9
Inbetweenisode Episode #9 from James. This is part one of a two part series on Yixing teapots. The first part covers some very basic concepts, including other resources, modern vs. not, and some basic characteristics of clay teapots. Please check out these resources: http://www.marshaln.com/tag/yixing/ http://terebess.hu/english/yixing1.html http://terebess.hu/english/yixing1a.html
-
Xi Zi Hao’s 2008 Xi Shang Jia Xi via Hou de Asian [Episode 85]
Denny and James review a ripe pu’erh from the Taiwanese boutique label Xi Zi Hao (Sanhe Tang). Acquired from Hou de Asian. The tea has been lightly ripened and uses better base material than most ripe pu’erh. A very good and interesting tea.
-
Mature Pu’erh [November 2014 Tea Drinking Report]
In the month of November 2014, the tea of the month was Mature Pu’erh. During this month, I had Mature Pu’erh at least once a day (unless totally unfeasible). I’ll still consume other teas, but the primary focus is understanding and building a palate for a specific type/genre/region of tea through repetition. This is the…
-
Mandala Tea’s 2012 Ripe PuEr – InBetweenIsode #9 w/ Denny
Delicious. This tea comes from 40-50 year old abandoned tea plants, fermented for 46 days and pressed in March, 2012 in the Jing Mai Mountain region of China. Molasses, plum, and robotussin. I also have a really intense tea sniff at 1:25. Wooooahhhh!
-
2006 Old Bear Raw Pu’erh — White2Tea — TeaDB James InBetweenIsode Episode #8
Inbetweenisode Episode #8 from James. The tea is a 2006 Fang Cha Raw Pu’erh appropriately titled the Old Bear. Smoky and strong, the Old Bear also develops a really nice softer form in later steeps.
-
Yunnan Sourcing’s 2005 Purple Dehong [Episode 84]
In episode 84, Denny and James review a wetter-stored pu’erh, the 2005 Purple Dehong. Purchased from Yunnan Sourcing, this also uses the purple leaf varietal. Big thanks to redpandaflying for send this tea!
-
Tea Urchin, Featured Vendor
The vendor profile for Tea Urchin is a part of our Pu’erh Tea Vendor Series, covering a number of Pu’erh-centric vendors that sell to the west. This interview was conducted with Eugene & Belle of Tea Urchin. Based in Shanghai, Tea Urchin was created in 2011 by the husband/wife team, Eugene & Belle. Eugene had previously run a blog,…