This episode I drink a tea I originally featured about 5 years ago on the show, the 2009 Yongde Daxueshan. Now that tea is 11 years old and it is an interesting revisit to test both the tea and my storage.
Rating: 6.5
2020 Progress Report: https://teadb.org/2020-tea-progress-report/
Original Episode: https://www.youtube.com/watch?v=BwrAhUfg4gk&feature=emb_title
David Epstein’s book Range makes the case for generalization in a world that has become increasingly specialized. One of the ways the book categorizes areas of interest are as wicked and kind environments. Kind environments are where information and feedback is very available, patterns repeat, and situations are more constrained. Examples of mostly kind learning environments are golf or classical music. Wicked environments are inherently trickier, noisier and typically involve situations where not all information is available. Conditions are dynamic and involve other people and judgement where feedback is not automatic. And when feedback is given it may be partial or inaccurate.
(more…)This episode we drink a very old ripe pu’erh stored in Taiwan. Thanks to Wooju for providing the tea!
This episode, I bring on another ripe I’ve been storing for several years. Unlike the previous two Dayi episodes, this tea has larger leaf grade (size 8) and features a very different profile. I really enjoy this tea.
Rating: 7.3
This episode, we drink a fresh, sweet, robust raw pu’erh from Tea-Encounter. The tea is from the Bangdong area within Lincang.
I’ve stored tea for around six years now in Seattle and while I’ve fussed a bit over a few small things, the methodology has been overall consistent. The pu’erh has been stored in an enclosed container with Boveda packs to ramp up the humidity to around 65RH. Airflow is low. Most people would call this a pumidor. Every year I look at my spreadsheet and decide on pulling a few teas to retry.
(more…)This episode, Denny and I drink a relatively fresh Silver Needle tea from WuyiOrigin. Slightly atypical, but very enjoyable.
This episode, I drink another tippy, premium ripe blend, the 2011 Jade Dew. The tea like the Golden Needle is made by Menghai Tea Factory. Shoutouts to Carl for turning me onto this tea.
Rating: 6.2 .
This episode, I drink a Dayi ripe I’ve been storing locally for the past seven years. The tea is the 2010 Golden Needle White Lotus, a premium tippy production by Menghai Tea Factory. Originally acquired from Yunnan Sourcing.
Rating: 6.2
This episode Denny and I drink a W2T production from 3 years ago. The tea is rumored to be an Yiwu and is decently punchy but with a good aftertaste and overall structure. Sent in by Atlas. Thank you!
https://white2tea.com/