2008 Yeeon Taste of Hong Kong
An inexpensive cake from the Yeeon tea company in Hong Kong and made by the 永年茶廠 factory, this tea gives a very clear idea of the traditionally stored sheng puerh...
2016 Essence of Tea Huangshanshu
Stored in mylar for 5 years at 32C. This was kept rather low in humidity, around 55%, and so did not age as quickly as other teas kept in the...
2016 W2T Treachery II
Stored in Mylar at room temp. Dry leaf is pungent, high pitched sweetness with sharp tomato vine pungency. Quite thick, clearly gushu, slightly juicy, smaller leaves with a significant proportion...
Yangqing Hao 2021 Tasting
I’ve been re-tasting YQH teas for the past few weeks, and I also ordered some new samples from YQH to test some productions which I never got the chance to...
Storage comparison: 2004 YQH Dingji Yesheng
The 2004 Dingji Yesheng is one of the better (if not the best) YQH production and is described very well in James’ interview with Yang. I have had a cake...
2016 W2T Bosch, with 4 years of heated storage
This is another post in the series starting with the one-year test and the two-year test. I stored some of the W2T 2016 Bosch, a raw puerh, in two different...
2017 Theasophie Lao Banzhang
4g/60ml gaiwan, Toronto carbon-filtered tap Perfumes I, from Pale Bloom, Sarah Davachi When I first bought this in 2017, it was very green and roasty (not smoky), and initially tasted...
Storage comparison: 2016 Manlin, 4 yrs, 32C vs 22C
This is a continuation of a series of storage experiments and comparisons. I stored two halves of the 2016 Manlin from the Essence of Tea puerh club in two different...
2019 vs 2020 Biyunhao Yiwu Shengtai
Biyunhao’s Yiwu shengtai cake is from certain 30-50 year old plantations on Yiwu mountain which have, over the past decade or so, been allowed to grow taller, to around 3...
2012 Biyunhao Mahei
A more challenging tea, in terms of subtlety, strength, deep bitterness, aroma, and energy. Video has improved sound, still finding the right format.