Mei Leaf Lapsang Hongcha Black Tea [Episode 342]

This episode, Denny and I drink a black tea from popular youtube channel and vendor, Mei Leaf. It’s been one of the most requested video requests we get, so we decided to bring it on. Thank you to Achim for gifting me some of this tea.

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VORT & VOATO. Nerdy Tea Comparisons.


In sports analytics (baseball and basketball), there’s a couple of new(ish) advanced metrics that have caught traction over the past decade. One is VORP, which stands for Value Over Replacement Player and measures a player’s contribution compared with what a theoretical placement player might. This is typically measured in baseball as runs with the player being measured vs. a replacement player. Another somewhat similar metric, is WAR or Wins Above Replacement. This is measured in wins. The methodologies for these vary across sports, but involve aggregating data together in some sort of a model.

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Posted in Article, Oolong, Raw Pu'erh, Ripe Pu'erh | 6 Comments

2005 Chenyuan Hao Shanzhong Chuanqi Raw Pu’erh [Inbetweenisode 213]

In this episode, I give the 2005 Chenyuan Hao Shanzhong Chuanqi another go. This is a six famous mountains blend I’ve sampled a few times and each time my own impression of the tea has shifted. The tea is dark, strong, with an undercurrent of energy. Thank you to Marco and the folks over at Teas We Like for sending another sample my way.

Rating: 7.3

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Tributary Teas Light Roast Lishan [Episode 341]

This episode we drink another Lishan mountain tea from Tributary Teas. This one is their light roast, which forms a nice contrast with the greener, crisper, more verdant Lishan we previously reviewed.

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Five Things I Like & Dislike. Short-Term Pumidors, B&B Sheng of the Day, Buying Pu’erh on Amazon

Five things I like & dislike.

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Posted in Article, Oolong, Raw Pu'erh, Ripe Pu'erh | 8 Comments

1990s Liuan Heicha [Episode 340]

This episode, we drink an aged Heicha kindly provided by tea friend Atlas. Liuan is a type of Heicha grown in Anhui and is often consumed with part of the bamboo basket it is stored in.

The tea has a fun and interesting aged profile with depth and complexity.

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2019 Biyun Hao Yiwu Huangshan Raw Pu’erh [Episode 339]

We drink a very high-quality, small-production Yiwu tea. The tea is made by Biyun Hao a Taizhong based pu’erh vendor. Unfortunately this tea is not available but a few are.

Thank you to the folks over at Teas We Like for providing the tea. You can check out TWL for other BYH products.

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Tributary Teas Lishan Huagang High-Mountain Tea [Episode 338]

We go back to an old favorite, High-Mountain oolong. This tea is crisp, fresh, and very enjoyable. Thank you to the folks over at Tributary Teas for providing it!

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2012 Yangqing Hao Yegu Wild Raw Pu’erh [Episode 337]

This is about as strong a tea as you will encounter. I think this episode is enjoyable, when it becomes obvious that Denny and I are completely taken aback from the power of the tea. This was the 3rd episode of the day filmed consecutively and in TeaDB vs. the 2012 YQH Yegu, we easily lost.

The tea itself is strong, potent, bitter, and substantive.

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Storage Methodology & Odor-Free Storage. Things to Watch Out For in a few Popular Western Storage Methods.

One pumidor-related topic I contemplate is the correct way to think about the chosen container. Given we store a tea at identical temperature and humidity (say 70F/65RH), if we store the same tea for five years in two different ways, a food-grade plastic box versus an old wine cooler, how much will they differ? What about an odor-free wood cabinet or a crock? Or a natural solution in a humid place? Should we just be thinking about the container and methodology as a vessel to get the desired temperature and humidity, provided it can hit a few checkpoints (dark, odor-free)? Or is there something inherent with the choice we make here that can make a substantial impact to the finished product even if we’re able to store the tea otherwise identically.

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Posted in Aged Pu'erh, Article, Raw Pu'erh, Ripe Pu'erh | 8 Comments