Getting caught up with the tea club with #moremeet. This episode is a tea fairly foreign to the wuyi-chugging Meet, some young huangpian.
Tag: White2Tea
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2016 White2Tea Fade Brick [Episode 165]
This episode features the huangpian brick pressed from 2015 White2Tea material.
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2011 Fuding, 2009 Yiwu W2T Mar Club — TeaDB James InBetweenIsode Episode #79
Two part episode featuring guest star Meet and the W2T March Tea Club. Teas covered are 2011 Fuding Baicha and 2009 dry-stored Yiwu.
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?? Red Mark Ripe (W2T) [Episode 155]
A mystery red mark tea from White2Tea via Richard. Thanks!
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2005 White, 2005 Raw Teji Tuo W2T Feb Club — TeaDB James InBetweenIsode Episode #77
A two part episode guest starring Meet and the February White2Tea club.
Part1:
Part 2:
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Pu’erh Blogs & Resources
It’s a lonely world out there for those discussing pu’erh. We don’t have the same accessibility to in-person tea or pu’erh communities like urban centers in the east. This is a straightforward post detailing a few different resources and blogs that you might find valuable or useful. (more…)
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The Cult of Yang. Easter Edition. YQH Part 2
Santa Claus didn’t come this year? No problem.. Easter’s early this year.. And while it’s not traditionally much of a gift giving holiday, who’s not above spiking the kid’s easter egg hunt with a few adult treats. I’m not remotely suggesting that you should skip buying your kids candy (it’s unhealthy anyways) and replace the original tong bamboo wrapping of your YQH tong with a giant tong-shapped easter egg… (more…)
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W2T’s January Tea Club — TeaDB James InBetweenIsode Episode #69
Featuring guest star Meet. This episode features the W2T January tea club, including some 2008 White Tea and the Ol Reliable.
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Verdant Tea’s “Old Tree” Teas vs. W2T’s Little Walk — TeaDB James InBetweenIsode Episode #68
2015 Spring teas. This review features three of the supposedly old tree teas from Verdant (300yr, 1000yr, 1800yr) against White2Tea’s Little Walk as the benchmark.
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Awkwardness in Pu’erh & A Brief Survey
Thanks to Linda, Scott, and Paul for answering my questions!
Raw pu’erh is very tricky. From the time it is processed to consumption the tea is constantly changing. There are ebbs and flows in how the tea develops and what tastes good fresh may not be the better tasting tea in the long-run. Teas can also go through certain stages where it’ll be transitional or in-between profiles, lacking a cohesive form and not necessarily tasting appealing or enjoyable. These awkward stages depend on a number of factors including the base material, compression, storage, etc. making them difficult to pin down. It can be tricky to discern if the tea will recover to become good and decent or if it is ultimately doomed.. (more…)
