I get asked now and then what I’ve bought and where to buy from. Despite some past efforts of transparency and publicly shaming, I haven’t talked as directly about teas I’ve bought. If you read between the lines you can probably get some idea of what I go for. Over the last few years, I’ve slowed down an awful lot, first in terms of sampling and now in terms of buying. A few cakes I’ve bought in the last 8 or 9 months.
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When do Pu’erh Vendor’s Raise their Prices?
The common wisdom around pu’erh prices is that they rise over time. This is of course true if we zoom out far enough. If you were to take snapchats of most pu’erh production every few years, the trend would be quite obvious even with a downturn or two (i.e. 2007/2008). Not everything rises equally though. One interesting point of a consideration as a consumer is when and why vendors tend to adjust price. Thanks to Matt for the idea.
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The 70/70 Line & Projecting Pu’erh Storage
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.
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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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Three Menghai Tea Factory Teas Between 1997-2001
Thanks to Nug, I had the opportunity to sample a few older and thereby quite expensive Menghai TF teas. I no longer sample as often as I used to, and try to be focused on very interesting teas when I do. These teas were sold to us by Taizhong based vendor Wang JF who will sell samples of some of his more expensive teas. The teas were naturally stored in Taiwan, and while I do suspect there were some differences in the storage of these teas early on, I think they all fit easily into the TW-natural storage category.
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The Struggle of Making Content Interesting & A Few Unhelpful Phrases
As someone that has done a fair amount of content on tea, I have a lot of mixed thoughts on the way information is passed. With tea reviews or discussing a specific tea I have struggled with the question: how to talk about an individual tea or tea in general in an interesting or useful way.. Whether you like or dislike TeaDB episodes largely depends on whether you enjoy watching two particular people drink and banter. This is fine enough and it is certainly fun for Denny & I to create, but I’ll also agree with the sentiment that it’s not necessarily the most substantive way to review a tea in depth. There’s some signal but there’s also a lot of noise. Writing about a specific tea also isn’t easy and I think is actually very difficult to execute in a way that is actually consistently interesting or useful for people. Most people just want to know if you liked or didn’t like a specific tea. Making something that piques interest beyond that is a challenge and even if you don’t like them a place like Mei Leaf has succeeded in creating content that really does engage their viewers. You also have to consider that the majority of people have not had the tea or are even unfamiliar with the basic taste profile (i.e. Denny & I describing a traditionally stored pu’erh, when the audience has never had one).. Here are some phrases I dislike and hear frequently enough that I find them unhelpful and sometimes even counter-productive when given to beginners as advice. (more…)
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How I Am Storing My Pu’erh
I’ve realized that I’ve written quite a bit about storage, but have not done a focused post on how I store my own tea. This is partially because I’m still figuring out how well my own setup has been working and am not sure if it is even a worthwhile example to follow. But I’ve now been storing tea in more or less the same way for five years and wanted to share where I am with my own storage. (more…)
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Stamp Collecting Experiences. Dangers of a Single Session Sample
Stamp collecting in the pu’erh world means buying single cakes of a bunch of different teas. The appeal is obvious. A cake is a decent quantity of tea, especially for a single person, and you can chisel a little at a time to drink while it slowly ages. It’s also not a strategy I’m personally when put to its extreme and I try to avoid stamp collecting tendencies. I sometimes think of what I’ll be drinking in 10-15 years. Having a hundred single cakes where I’ve consumed 10-40 grams each feels daunting in a bad way.. It’s also quite easy to spend a lot of money with a little bit of this and a little bit of that and accumulate decades of pu’erh. (more…)
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Five Things I Like & Dislike. Marco’s Hotbox, Flying Blind, Sharing Tea..
More things i like & dislike.
Marco’s Hotbox Experiment
Read here:
- https://mgualt.com/tealog/2018/08/04/temp-control-experiment-w2t-bosch/
- https://mgualt.com/tealog/2018/10/08/storage-experiment-dayi-1701-7542-one-year-in/
- https://mgualt.com/tealog/2018/11/05/storage-experiment-801-8582-can-one-year-make-a-difference/
I am pro hotbox experiment. This 1.5 year long test will help to address how much of an impact heat has on the maturation of tea. Even if the jury is still out on how tea turns out in the long-term, there are a lot of interesting implications and takeaways in Marco’s experiment. (more…)
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A Look at Prices From 2011-2018 Through Nine Yunnan Sourcing Productions
In 2012, Yunnan Sourcing released a spring Wuliang tea that sold for $23/400g. Since then, Scott has pressed five more spring Wuliangs, most recently in 2018. This time it was priced at $43/400g, an effective price raise of 87%. This post is an investigation on how the release price of nine different tea productions by Yunnan Sourcing have shifted over the years. It is another data-centric way to look at price change over the years. It’s more simplistic than previous investigations but is intuitive and easy to understand. (more…)