This episode, James drinks an old tea of the month club tea from W2T, a 2008 Liubao brick. This tea is nutty, smoothish, and woody. It’s not quite as rich as ripe, but still plenty drinkable and a decent change of pace.
Rating: 5.0
Category: Podcasts
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2010 Yunnan Sourcing Xikong Spring Raw Pu’erh [Episode 325]
This episode, Denny and I drink a 9 year old, US-Stored raw pu’erh sent to us by shah. This tea was at or towards the top of Scott’s 2010 Spring lineup and has been aged around the Atlanta, Georgia area for close to a decade. Xikong is near Yibang and this production also uses the small leaf varietal. The storage is definitely dry, the tea is quite approachable but gets stronger as the session goes on. Overall, a well-above average tea that still tastes great. Thanks shah!
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1988 Hongtaichang Raw “Pu’erh” via Tea-Side [Episode 324]
This episode, Denny and I drink a purportedly very old tea processed like sheng pu’erh. The tea was kindly provided by Valerii over at Tea-Side and is not pu’erh because it comes from Thai material. While we can’t vouch for this exact age the tea is legitimately old.
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Pu’erh Collection Trajectories & Regrets [Inbetweenisode 205]
This episode Garrett talk and reflect on pu’erh collecting, including different trajectories towards your pu’erh stash. We finish by talking a bit about regrets and things we would’ve liked to know earlier on in our tea journeys. We don’t drink tea in this episode but if you are into spreadsheets and the nerdier aspects of just thinking about collecting pu’erh this is a good episode for you.
Mentioned:
https://www.mrlovenstein.com/images/comics/1092_objectified.png
http://www.marshaln.com/2013/06/hitting-hard-with-a-hammer/ -
WuyiOrigin Baijiguan Wuyi Oolong [Episode 323]
This episode, Denny and I drink one of the four famous bushes of Yancha from Wuyi Origin and is usually processed and made on the greener end. This tea is aromatic, well-balanced and very enjoyable.
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2001 Xiaguan Iron 8653 Raw Pu’erh [Episode 322]
This episode, Denny and I drink a sample kindly provided by Pat, a 2001 Xiaguan Iron 8653. This is a famous recipe and the tea itself is fairly aged, but still potent raw pu’erh. The character is partly woody, earthy and aged but there’s also a brightness and liveliness to the tea that keeps the session dynamic. Thanks Pat!
https://www.instagram.com/pat_love_tea/
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2007 Dayi Star of Menghai Ripe [Episode 321]
This episode, Denny and I drink a special production ripe from last decade, the Star of Menghai. This is a production that is not made every year and is composed of a lot of tippy, gong ting leaves. Thank you to shah for sending this tea in.
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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!
