This episode features perennial guest, Meet for some more of his favorite tea, Yancha. They drink James’ regular brew of the last year, WuyiOrigin’s Qidan.
Search!
-
Recent Posts
Recent Comments
- James on Famous Tea: 1988 Qing Bing
- James on Famous Tea: 1988 Qing Bing
- Steven Kimelman on Famous Tea: 1988 Qing Bing
- Sue on Famous Tea: 1988 Qing Bing
- Sam L on Pu’erh Vendor Guide
- Ong Bong Di on Hobby Crossover in Western Tea Culture
- Ong Bong Di on Does Pu’erh Increase in Value? Part 1. Big Factory Pu’erh Recipes
- Keith James on Low Barrier Pu’erh Storage Solutions for Casual Pu’erh Drinkers
Categories
- Aged Oolong (40)
- Aged Pu'erh (149)
- Aged White Tea (1)
- Anxi Oolong (11)
- Article (181)
- Balhyocha (4)
- Black Tea (44)
- Chinese Green Tea (7)
- Dancong (9)
- Drinking Report (39)
- Green Tea (17)
- High-Mountain Oolong (36)
- Hunan Heicha (8)
- Indian Black (4)
- Japanese Green Tea (8)
- Korean Green Tea (4)
- Liuan Heicha (6)
- Liubao (7)
- Long-form Article (48)
- Long-form Podcast (31)
- Low-Elevation Oolong (44)
- Oolong (197)
- Podcasts (478)
- Raw Pu'erh (416)
- Ripe Pu'erh (189)
- Shaanxi Heicha (1)
- Storage (13)
- Taiwanese Oolong (101)
- Tea Learning (140)
- Tea Musings (58)
- Teaware (9)
- Traveling (9)
- White Tea (30)
- Wuyi Oolong (77)
- Yellow Tea (1)
Archives
Hi James,
Nice session. It’s great to have Meet back on. I had a similar experience with a YS oolong (Dan Cong nectar…something or other) that had way too many charcoal notes. I kept it in its packaging and tried it a year later. It completely transformed into a thick, smooth, fruity and floral tea without any charcoal notes. It would be interesting to have a more in-depth discussion on aging oolongs.
Theo
Thanks for the comment Theo. I agree that it would be interesting. In most ways I think it is simpler for those of us who live out west. I’ve added it to my “future episodes ideas” list.
Cheers!
-James