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.
(more…)Category: Ripe Pu’erh
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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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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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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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2018 Yunnan Sourcing Serendipity Ripe Pu’erh [Inbetweenisode 202]
A quick episode on the Yunnan Sourcing ripe production, Serendipity. This is my latest ripe casualty and another pretty decent, well-balanced blend produced by Scott.
Rating: 5.9
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How I Brew Pu’erh & My Thought Process on Approaching Different Types of Pu’erh [Inbetweenisode 201]
In episode 201, I supplement a couple older episodes Denny and I filmed on the basics of raw and ripe pu’erh. In this episode I talk specifically about brewing and how I tend to model it in my head and think about it. This is one of our most requested episodes and I make no claims of expertise. I’m just a guy that likes pu’erh and has brewed and drank a lot of it!
Over the course of the episode, I walk through young raw, semi-aged raw, aged raw, and ripe tea and how I think about each.
Raw Pu’erh Basics: https://www.youtube.com/watch?v=4LR9TOBNuA4
Ripe Pu’erh Basics: https://www.youtube.com/watch?v=4HwrjdGvcpk -
A Conversation w/Glen on Aging Tea in Seattle & Kunming, Blending & Tea Culture [Inbetweenisode 199]
In this episode, Glen and I have a casual conversation covering a wide arrange of tea and pu’erh centric topics. We start by talking about how tea is aging in Seattle (where we both live) and how that compares with Kunming, a place known for its dry storage. We then talk about tea culture and some of the regional preferences in the west as well as Yunnan. Finally we conclude by discussing some new and upcoming products.
I always enjoy talking with Glen and these are often some of our most popular episodes. Thank you to Glen for appearing!
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Rummy Ripe Pu’erh via LiquidProust [Episode 315]
This episode, Denny and I drink a real oddball, a rummy ripe pu’erh. This sample has been lingering around Seattle for a while before Denny decided to bring it onto the show. Thank you to Liquid Proust for providing this tea and sorry it took so long!
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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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ICYMI Tea Storage & Humidors on The Tea Fix
ICYMI, last summer I had a guest appearance on the Tea Fix where Geoff, Leona and I talked about tea storage in the west.