I love this black tea, I got it in the Private Stash Sample package. Somehow it reminds me of the Imperial Gold Needle Yunnan Black, 2018 Spring, they have similar characters: very gentle, nice, but with hidden power.
Hello Scott and Xiao Yao! I just wanted to say that I don't always comment on videos, but I've been watching most of the recent videos you have produced, and have been really enjoying them. I think this "Can We Stump Xiao?" series is really fun. Keep up the good work! :)
I'm loving this series! Xiao Yao's knowledge of teas is so impressive and I can't wait for the pu'er series! I'm trying to get more into Chinese black teas because they definitely seem to be very under represented in the western market compared to the goliaths of pu'er, oolong and green. Do you have a rough release schedule for when your teas come out? I know that white and green teas usually arrive in the springtime, spring pu'er around the summer and autumn pu'er coming into the winter months but I'd like to be able to plan my tea buying better.
Pu-erh will be harder to guess for sure! I am a big fan of black tea... I think everyone wants something new. Black tea isn't as sexy (for some reason). The spring teas from Yunnan will be arriving in early-March until mid-April. First the green, white, black teas, then in April the pu-erhs. Testing, pressing, packaging and resting the pu-erhs usually means the spring ones will be released by mid-summer. Autumn Pu-erhs in January. Oolongs depending on roasting are released April-July.
I feel like "Stumping By Xiao" is more accurate as a title :D Interesting discussion about how to age black tea, I was wondering if you would say that white tea should be stored in the same manner as black tea (sealed) or more like a pu erh?
;-) Loose leaf White tea should be sealed... if compressed like cakes, then no need. White tea in a clay jar would be a nice a balance... a bit of breathing, but not too much. Shou Mei, not sure how it's stored.
Most black teas should be aged sealed in a bag or canister. Some sun-dried black teas and black/purple teas can be pressed and aged as cakes with good results.
Variety, that's for sure. Different teas for different moods. Today, for me, it was all about dark roasted oolongs. Well, it was until the post arrived with 6 of your 2017 Jinggu raw puerhs. Everything changed at that point. ;-)
Teng Tiao Old Tree, which was far more delicious than I'd guessed from the description. Gu Shu Bai Cha, which I'll be making much stronger next time (I went easy with it and don't think it suited the soft approach!). Ye Sheng Cha Wild Purple, which hit me with intense blackcurrant and liquorice aromas. All three are different, and I look forward to giving the other three a go over the next day or two. Jinggu is one of my favourite pu-erh areas...or pu-areas!
Nice... it's hard for me to do justice to these teas with words. I find (my) words or so inadequate most of the time to describe tea. Main thing is to convince people to atleast try them! enjoy your tastings and thanks for sharing your impressions with all of us!
You guys should do an episode with Scott guessing!
Great idea! oh no... not me! I might look like an idiot!
I love this black tea, I got it in the Private Stash Sample package. Somehow it reminds me of the Imperial Gold Needle Yunnan Black, 2018 Spring, they have similar characters: very gentle, nice, but with hidden power.
Hello Scott and Xiao Yao! I just wanted to say that I don't always comment on videos, but I've been watching most of the recent videos you have produced, and have been really enjoying them. I think this "Can We Stump Xiao?" series is really fun. Keep up the good work! :)
Thanks for un-lurking for a minute to say hi. I am going to post episode 3 now.
Yunnan Sourcing cool :) look forward to it!
I'm loving this series! Xiao Yao's knowledge of teas is so impressive and I can't wait for the pu'er series! I'm trying to get more into Chinese black teas because they definitely seem to be very under represented in the western market compared to the goliaths of pu'er, oolong and green.
Do you have a rough release schedule for when your teas come out? I know that white and green teas usually arrive in the springtime, spring pu'er around the summer and autumn pu'er coming into the winter months but I'd like to be able to plan my tea buying better.
Pu-erh will be harder to guess for sure! I am a big fan of black tea... I think everyone wants something new. Black tea isn't as sexy (for some reason).
The spring teas from Yunnan will be arriving in early-March until mid-April. First the green, white, black teas, then in April the pu-erhs. Testing, pressing, packaging and resting the pu-erhs usually means the spring ones will be released by mid-summer. Autumn Pu-erhs in January. Oolongs depending on roasting are released April-July.
Yes! Very well said. Black tea in the 21st century is sexy as hell IMO! ;-) 19th century not so much!
I'm drinking the 2019 now and it's very tasty!
Nice and educational video. Also, she's too good.
better than me!
I feel like "Stumping By Xiao" is more accurate as a title :D
Interesting discussion about how to age black tea, I was wondering if you would say that white tea should be stored in the same manner as black tea (sealed) or more like a pu erh?
;-) Loose leaf White tea should be sealed... if compressed like cakes, then no need. White tea in a clay jar would be a nice a balance... a bit of breathing, but not too much. Shou Mei, not sure how it's stored.
Is Lucy the one doing your camera work these days? She's doing great! ;)
Yup I gave her cyborg thumbs... she's got a steady paw.
How do you age black tea? Is it the same conditions as for ageing Pu erh?
Most black teas should be aged sealed in a bag or canister. Some sun-dried black teas and black/purple teas can be pressed and aged as cakes with good results.
We need to try harder :D
Variety, that's for sure. Different teas for different moods. Today, for me, it was all about dark roasted oolongs. Well, it was until the post arrived with 6 of your 2017 Jinggu raw puerhs. Everything changed at that point. ;-)
Which Jinggu ones have you tried so far?
Teng Tiao Old Tree, which was far more delicious than I'd guessed from the description. Gu Shu Bai Cha, which I'll be making much stronger next time (I went easy with it and don't think it suited the soft approach!). Ye Sheng Cha Wild Purple, which hit me with intense blackcurrant and liquorice aromas. All three are different, and I look forward to giving the other three a go over the next day or two.
Jinggu is one of my favourite pu-erh areas...or pu-areas!
Nice... it's hard for me to do justice to these teas with words. I find (my) words or so inadequate most of the time to describe tea. Main thing is to convince people to atleast try them! enjoy your tastings and thanks for sharing your impressions with all of us!
Loving this series!!! Maybe another series where scott guesses the tea?
Yup we will do that in May. ;-)