I’ve stored tea for around six years now in Seattle and while I’ve fussed a bit over a few small things, the methodology has been overall consistent. The pu’erh has been stored in an enclosed container with Boveda packs to ramp up the humidity to around 65RH. Airflow is low. Most people would call this a pumidor. Every year I look at my spreadsheet and decide on pulling a few teas to retry.
(more…)Tag: YangQing Hao
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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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Shop Like It’s 2012. One Way to Think About and Find Value.
I got into tea in 2012. One of the first things I did was read everything I could in the western tea scene. This included old forum posts, new forum posts, blogs like Marshaln, Half-Dipper and the Chadao Blogspot. One constant I found was the constant bemoaning the ever-rising price of pu’erh, as long as there’s been dialogue about it on the internet. It didn’t matter if the post was written in 2008 or 2012… Since 2012, the situation hasn’t exactly improved. The most dramatic rises have been in maocha and current year productions. The majority of the highest-priced tea being peddled from popular online sources definitely isn’t old vintage tea, it’s something made in 2018 (OK, maybe 2017)!! Notably not everything has gone up equally. Things like YQH Qizhong, while never cheap in the first place have been fairly stable in price even since my initial foray into pu’erh. For the value-minded, this has made some of these semi-aged teas the target for people like myself. (more…)
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2006 Yangqing Hao Chawangshu [Episode 300]
For episode 300, Denny and I bring on one of my favorite teas that I own, the 2006 Yangqing Hao Chawangshu. This is an especially thick and potent Yiwu tea. Thank you all for following us for 300 episodes!
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Storage Deep Dive featuring 2007 YQH Lingya [Inbetweenisode 183]
This episode is my second deep dive into looking at the storage . I recently acquired a cake of Lingya from a non-Yang source in Taiwan and decided to compare it with the tea I’ve been storing. The first cake is a cake I’ve kept in my own pumidor storage (an unplugged wine cooler) for three years and was previously acquired from Yang. The second cake is one that I’ve stored in a pumidor for a year in a half and then on my shelf in a ziploc for another year in a half. This is the cake I’ve consumed out of and I’ve drank up around half of it. The final cake is the aforementioned cake acquired from Taiwan.
The tea featured is the 2007 YQH Lingya Yiwu. In my opinion this is a very decent Yiwu and I enjoy drinking it quite often.
The episode is set around a mix of visual examination/narration and direct comparison. I begin by taking a look at dry leaves and the humidity generated by them. I then compare the three teas with each other, before concluding with a wet leaf examination and some overall thoughts/takeaways,
If you are are pu’erh nerd or at all interested in storing pu’erh I think you will enjoy this episode. If you want to learn more about storage conditions, please check out some of our other storage related content.
Feedback for this episode is highly appreciated!
From Yang/Fridge/Shelf Rating: 7.5.
From Yang/Wine Cooler Rating: 7.7.
From TW/Non-Yang Rating: 6.1.If you missed it, please check out the deep dive on the storage of the 2006 Chenguanghetang Yiwu Yecha .
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YQH Retrospective & The YQH Value Spot
In our small little westerm tea community, there was quite a stir over YQH in 2015 and 2016. I’ll personally admit to being caught up in both the dialog and purchasing of these teas. YQH remains available via Emmett, the most important figure in making these teas accessible). And while YQH as a conversation piece in the tea community has faded, I thought I’d share some thoughts on YQH, looking back with some perspective. (more…)
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2006 Yangqing Hao Qixiang Raw Pu’erh [Inbetweenisode 172]
This episode, I drink another Yangqing Hao raw pu’erh. This one is purportedly a spring only blend of the six famous mountains. It is softer and quite different than the 2007s with deceptive strength.
6.5 Rating.
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2007 Yangqing Hao Lingya Raw Pu’erh [Inbetweenisode 170]
This episode, I bring on the well-balanced, semi-aged, dark Yiwu, the Yangqing Hao Lingya. This is a cake that I own quite a few cakes of and enjoy drinking regularly.
7.5 Rating.
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2007 Yangqing Hao Jincha Raw Pu’erh [Inbetweenisode 166]
This episode, James brings on a repeat, the 2007 Yangqing Hao Jincha. One of James’ favorite daily drinkers, it is a semi-aged Yiwu that strikes a good balance between strength and drinkability.
6.9 Rating.
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2004 Yangqing Hao Teji [Inbetweenisode 153]
This episode, Garrett and James, drink one of their more regular nice brews, the 2004 Yangqing Hao Teji.