A few years ago I thought it’d be interesting to try mapping certain temperature and humidity conditions to approximate a certain area’s storage. For instance, if you could maintain conditions of 55-65F/65RH in a storage setup that might approximate somewhat close to average Kunming storage. 80-85F/65-70RH might be Kuala Lumpur. After banging my head and never really getting anywhere I decided that this was a doomed exercise (or at least beyond what I’m capable of). One reason why is that while location clearly matters in storage conditions, trying to translate outside weather conditions to actual storage conditions is not easy or straightforward. In the west people will sometimes get quite excited about storage and look at their climate data and try to extrapolate. I don’t think this is a totally useless exercise but it’s pretty difficult to know what to do with these numbers. This article explores some limitations but also what I think is a shortcut to approximating your natural conditions and how they stack up with places with an actual record of pu’erh storage.
(more…)Author: James
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2016 WuyiOrigin Laocong Shuixian [Inbetweenisode 204]
This episode, James is joined by old friend “five kilo” Meet. We drink some of Meet’s favorite type of tea, Yancha, and talk about both the tea and where his five kilos have gone.
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2016 Zhengyan 105 Wuyi via Yunnan Sourcing [Episode 320]
This episode, Denny and I drink a mildly unusual Wuyi. A fun change of pace vs. more typical mineraly Yancha.
Thanks to John for sending in this sample!
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How to Use a Gaiwan [Inbetweenisode 203]
NOTE: After thinking about it a bit, you can use four fingers to hold the gaiwan as well, especially for larger gaiwans where it may be difficult to get a good grip with just three fingers. The trick with your fourth finger is to make sure it isn’t place too close to the heat of the gaiwan, so please make sure you have a good grip around the rim (just like the middle finger).
This episode, I talk about gaiwans and walkthrough how to use them. This episode is focused on practical tips for people just getting started and are considering using a gaiwan.
Please check out our previous, very early episode on Gaiwans by Denny and I. It is easily one of our most popular episodes of all-time!
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2017 Zhengsilong Wangong Raw Pu’erh via Tea-Encounter [Episode 319]
This episode, Denny and I drink a powerful young Yiwu tea. This tea was made by well-respected tea producer Zhengsilong and was kindly provided by Tiago of Tea Encounter.
https://www.tea-encounter.com/
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Five Things I Like and Dislike. Quick Judgements, Tea Chat Rooms, Condensed Descriptions.
Five more things I like & dislike…
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2018 Yunnan Sourcing Serendipity Ripe Pu’erh [Inbetweenisode 202]
A quick episode on the Yunnan Sourcing ripe production, Serendipity. This is my latest ripe casualty and another pretty decent, well-balanced blend produced by Scott.
Rating: 5.9
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1996 Aged Tieguanyin via Teance [Episode 318]
This episode, Denny and I drink an aged Anxi Tieguanyin from Teance. The tea was roasted several times early on and has a heavy, earthy, mineral character.
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How I Brew Pu’erh & My Thought Process on Approaching Different Types of Pu’erh [Inbetweenisode 201]
In episode 201, I supplement a couple older episodes Denny and I filmed on the basics of raw and ripe pu’erh. In this episode I talk specifically about brewing and how I tend to model it in my head and think about it. This is one of our most requested episodes and I make no claims of expertise. I’m just a guy that likes pu’erh and has brewed and drank a lot of it!
Over the course of the episode, I walk through young raw, semi-aged raw, aged raw, and ripe tea and how I think about each.
Raw Pu’erh Basics: https://www.youtube.com/watch?v=4LR9TOBNuA4
Ripe Pu’erh Basics: https://www.youtube.com/watch?v=4HwrjdGvcpk -
2013 Gongmei White Tea from White2Tea [Episode 317]
This episode, Denny and I drink a semi-aged Gongmei (white tea) from White2Tea. The tea is still on the lighter, floral and fluffy end and great for this time of year.