見茶是茶, 見茶非茶,見茶又是茶: Seeing Tea As It Appears, No Longer Seeing Tea As It Is, Seeing Tea As It Is Once More. – Personal Thoughts

In this post, I would like to quickly discuss the limited opinion I’ve formed on modern teas through discussion, research, and tasting I’ve done. I believe that modern tea has been produced in such a way that it will hit a drinkable age much earlier than “classic” teas known to the puerh world. Included below … Continue reading 見茶是茶, 見茶非茶,見茶又是茶: Seeing Tea As It Appears, No Longer Seeing Tea As It Is, Seeing Tea As It Is Once More. – Personal Thoughts

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

勐海茶廠筆記: 勐海味 The Menghai Tea Factory “Menghai Taste” – Personal Thoughts

I would like to use this post to provide quick descriptions of well-known Dayi (Menghai Tea Factory)  productions and just a few additional tidbits of information about Menghai Tea Factory I’ve picked up to help users learn about and discern different recipes. Of course, discussing all of Dayi’s productions might take a lifetime – Even … Continue reading 勐海茶廠筆記: 勐海味 The Menghai Tea Factory “Menghai Taste” – Personal Thoughts