TeaDB

Author: James

  • 80’s Wild Arbor Raw Pu’erh Origin Tea [Episode 56]

    In episode 56, Denny and James review a great intro tea to aged raw pu’erh, Origin Tea‘s 80s Wild Arbor Raw Pu’erh. A reasonably priced, well-aged pu’erh.

    EDITED: Some additional notes after chatting with Tony. The earlier steeps are more affected by the storage rather than the tea itself (in this case the storage was natural Taiwanese). The ripeish notes that Denny gets are likely from this storage. The later steeps (which we didn’t really get to) speak more to the tea’s character. From my experience, this tea was able to easily go for 10+ steeps.

  • Laoshan Green Verdant Tea Green Tea [Episode 55]

    In episode 55, Denny and James continue on green teas and review very popular vendor Verdant Tea’s very popular Laoshan Green.

  • Pu’erh Compendium

    Pu’erh Compendium

    White Tea. Green Tea. Oolong Tea. Black Tea. Yellow Tea. Pu’erh Tea? A weird outlier in the tea world, pu’erh is a weird, unntuitive name for an odd-ball in the tea world. Pu’erh represents both an ancient tradition of tribute tea, as well as a fast-moving, contemporary urban trend. So what is Pu’erh tea? Pu’erh tea not only represents a processing method and location (two actually!), but a successful marketing campaign that is mirrored by the chaotic tea marketplace that surrounds it. (more…)

  • Yame Gyokuro O-Cha Japanese Green Tea [Episode 54]

    In episode 54, Denny and James continue on green teas and review O-Cha’s Yame Gyokuro! A decent and reasonably priced gyokuro.

  • Japanese Green Teas [April 2014 Tea Drinking Report]

    This month’s tea genre was Japanese greens, composing of Sencha and Gyokuro. This means I drink that genre of tea in some form at least once a day. This could mean gong-fu, grandpa, or even a cold-brew. 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 the most personal blogging type style of post for TeaDB, and the goal is to stretch my palate as well as give recommendations to interested parties.

    Primary vendors ordered from:

    Also featuring:

    (more…)

  • Sheqian Dragonwell Teavivre Chinese Green Tea [Episode 53]

    In episode 53, Denny and James review a very fresh green tea from 2014! Teavivre’s 2014 Sheqian Dragonwell. Nice, bold, crisp and fresh.

  • Yancha Firing Levels

    Yancha Firing Levels

    Handmade or traditional Yancha processing is one of the most intricate, processing methods of any tea. This process coupled with the rich terroir of inner Wuyi are paramount to making premium Wuyi tea. Missing either of these can make the difference between amazing and disappointing tea. Despite much hubbub about true Da Hong Pao, the terroir and processing are usually more important than the actual cultivar. This is different from Taiwanese tea, where cultivar can be a quick shortcut to cutting out tea masquerading as premium tea. While it’s not TeaDB’s goal to be a comprehensive guide to processing, it is important to know the basics behind hand-crafted teas like Yancha. The firing (roasting) has an enormous impact on the end-product and even when tea is in hand, the roast bears a strong influence on the ideal drinking time (oftentimes the difference between tea-flavored charcoal and delicious Yancha!). (more…)

  • Green Tea! Tea Basics [Episode 52]

    The second episode of Tea Basics! Episode 52 covers Green Teas, including a couple different Japanese and Chinese types. Featuring teas from Teavivre, New Century Tea Gallery, and two from O-Cha.

  • 1981 Wu He Camellia Sinensis Aged Taiwanese Oolong [Episode 51]

    In episode 51, Denny and James review another aged oolong with Camellia Sinensis‘ 1981 Wu He. Very different than the cleaner taste of the 1989 Hualien, this tea has a more aged taste.

  • About Shui Xian and Three Different Uses of Shui Xian and other Yancha

    About Shui Xian and Three Different Uses of Shui Xian and other Yancha

    Along with Rou Gui and Da Hong Pao, Shui Xian (also Water Lily) is one of the most represented Yancha in the western tea market. It lacks the sensational origin story or marketing potential of Da Hong Pao but is still sold far more frequently than any of the other famous bushes and possibly even more than Da Hong Pao. Shui Xian is even commonly consumed unknowingly often being marketed as Da Hong Pao or included in a Da Hong Pao blend. Processing-wise, Shui Xian is usually executed in a very similar manner to the rest of Wuyi oolongs. It is traditionally fired a shade darker than most Yancha although this is not necessarily a steadfast rule. Why is it far more consumed than for instance the three other famous bushes (Tie Luo Han, Shui Jin Gui, Bai Ji Guan)? Simply put, Shui Xian is a highly prolific bush. (more…)