This episode, I drink a tea that is currently being sourced by some tea friends on their new project Teas We Like. The tea has been aged in Taiwan and is well-balanced, decently potent, with a strong huigan that mixes a lot of positive traits into a solid session.
Rating: 6.7
Thank you to Cindy for sending this tea. This is another very solid Yancha from Wuyi Origin. The tea is dynamic and well-balanced, with good depth of flavor. Recommended!
This episode, Denny and I drink one of the premium pu’erhs from White2Tea’s 2018 line. This one is very strong and powerful. It makes a big contrast from what we’ve both been drinking lately.
Thank you to Su for allowing me to purchase a small quantity of this tea from her stash. If not for the generosity of others I would not have access to rare and special teas such as this one. (more…)
This episode is a deep dive into looking at the storage . I recently acquired a duplicate . This is a cake I’ve kept in my own pumidor storage for three years and was previously stored in Houston Texas, a fairly humid place of the US compared with a cake I recently bought from taobao. The tea featured is the 2006 Chenguanghe tang Autumn Yiwu Yecha. It’s an alright tea, but the purpose of this episode is mainly to evaluate and attempt to analyze the storage.
In the episode I take a look at the humidity generated by the dry leaves of the cake, examine the visual differences of the dry and wet leaf, have a comparison tasting session, and finally drink the tea under more normal conditions. The episode concludes with some of my own takeaways.
If you are are pu’erh nerd or at all interested in storing pu’erh I think you will enjoy this episode. If you want to learn more about storage conditions, please check out some of our other storage related content.
Any feedback for this episode is highly appreciated!
Rating: 5.7.
This episode, Denny and I drink a solid, robust, and durable black tea from Scott of Yunnan Sourcing. The tea uses material from Yiwu, a traditional pu’erh growing area. The tea is a little slow to start but worth the wait!
In this episode, Garrett and I discuss his recent trip to Taipei and some of his tea-related adventures. We talk about teas he was interested in and ended up buying, meeting up with tea friends, and communicating with teashops abroad (+a creative solution).
You can see the pre-Taiwan episode here.
This episode Denny and I drink an old Baozhong grown in Taiwan. The tea is cherry sweet, earthy, and very clean. Thank you to Sammy for providing the tea!
This episode, back from a long absence James drinks tea with Meet! That means it’s time for oolong! James and Meet drink an aromatic, high-quality Rougui from WuyiOrigin.