Yong De Organic 2011 Ripe Pu’erh — Yunnan Sourcing — TeaDB James InBetweenIsode Episode #1

Inbetweenisode Episode #1 from James. The tea is 2011 Yong De Organic Ripe Pu’erh from Yunnan Sourcing. The 2012 version is available.


12 responses to “Yong De Organic 2011 Ripe Pu’erh — Yunnan Sourcing — TeaDB James InBetweenIsode Episode #1”

  1. Yeah, my bosses will just love me putting my tea purchases on the company credit card! 🙂

    Nice video, James. But why use the kettle and the tetsubin?

    • Hi Peter,

      Thanks for the comment! It helps that we are our own bosses :).

      Good question. For my home set-up I use my electric kettle to pre-heat my teaware and give the tea a rinse. Afterwards, I simply use it as a pitcher to add water to my tetsubin, which does the rest of the work.


      • I am wondering, though, why you do not use *either* the kettle *or* the tetsubin to do all of the work, instead of splitting it between the two. Thanks.

        • I am an impatient soul. The tetsubin only really fits enough water for a couple infusions without emptying it! My solution is a half and half one.

          Hope this clarifies!

  2. Dear James,

    Thanks for the leaf shot. Perhaps you can do a show on leaf post mortems- most drinkers don’t realize there’s a wealth of information hiding in the spent leaves. You might have to just save up the leaves for a few days in the fridge to get enough spent leaves for a show though.

    Also have you tasted any shu that was Guangzhou or Hong Kong stored? I’ve only bothered to buy sheng humid stored and I’ve always gotten my shu from Kunming. I don’t want to buy any more shu but I would if it’s that much more tasty.


    • Hi Hster,

      Thanks for the comment. That’s a good idea(re: wet leaves). I’ll have to plan for that and do it in either one of these or an actual episode.

      I’ve actually been drinking all Shu (blah!) this month in accordance with tea of the month and have had a couple teas which fit the more humidly stored criteria.

      The wetter-stored stuff can be hit or miss for me. Sometimes I struggle to get through the humidity and other times it is no issue at all. For Denny, it is very much to his taste.

      I’ve now had both a very good and so/so session with White2Tea’s White Tuo. I found White2Tea’s CNNP 7572 to be plenty tasty and a good value tea, albeit nothing exceptional. I also have pleasant memories of the 2005 Xiao Fa Tuo from Yunnan Sourcing although the price might be a wee high for shu.

      The tea of the month post is scheduled for release on Saturday, might be a couple more teas I’ve missed!

      Hope this helps!

  3. Hi James,
    Thanks for the great idea of steeping two infusions consecutively, sipping at the first while the second cools off a bit, etc. I’ve incorporated this into my sessions. Since you use a tetsubin, I’m wondering if you’ve used it with tap water. MarshalN says that depending on your regular water source for tea, tap water boiled in a tetsubin may make your tea better (http://wp.me/p1iX6r-Oj).

    • Hi Arnold,

      Thanks for the comment! You bring up a fascinating topic that I really haven’t explored enough. I’ve read through most of MarshalN’s material on Tetsubins and water and really should conduct my own experiment with the water we have up here (in Seattle). Supposedly the water up here is pretty good.

      My usual setup is to put filtered water into the Tetsubin. I know Denny doesn’t bother with the filter and just uses straight tap water.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.