Drink, Store, and Savor: Philosophy – Personal Thoughts

“Drink ripe tea, stash new tea, savor aged tea.” This saying has likely been seen by most folks who have visited Chinese tea forums regularly. After reading Ulumochi’s post: “Planting Trees and Buying Flowers” I was suddenly reminded of this simple sentence and its philosophy. Since I’m still a young sprout with plenty of time … Continue reading Drink, Store, and Savor: Philosophy – Personal Thoughts

89 Qing Bing: A Traditionally Stored 7542 From The Same Era As The 88QB – Translated Article

This article is from Cloud’s Tea Journal. This article had not been translated into English, so I included it because it has great information on the 88 and 89QB, as well as a review from Cloud. I did not include pictures from his blog, because they are his own. I only translated this because I … Continue reading 89 Qing Bing: A Traditionally Stored 7542 From The Same Era As The 88QB – Translated Article

Exemplars, Part 2

For those who have been following, I’ve doubled-down and made it an objective to ruin perfectly-good tea.  For those who don’t know what I’m talking about, go check out part one. Since dropping my primary pumidor down to 25C/65%rh, I’ve built a secondary unit purely as an exercise in figuring out what invites mold, what … Continue reading Exemplars, Part 2

Ripe Tea: Different Levels of Fermentation – Translated Article

Continuing on my current curiosity regarding ripe pu’er, here is a piece published last month (April 2018) discussing fermentation levels. As usual, some liberties were taken in translation, but I do my best to remain as true to original content as possible when translating over. Different levels of fermentation: What’s the difference? We all know … Continue reading Ripe Tea: Different Levels of Fermentation – Translated Article