Walks into clay studio: Hmm, notes of pu erh

Don, you are the absolute king of KZfaq tea education, thank you for your commitment to tea culture and to the “sinofication” of cha dao with all the cultural and anthropological significance that brings. You have contributed so much to my knowledge of tea. I am interested in this topic and really appreciate your insight. As a another view I want to share an article came out The Microbiome and Metabolites in Fermented Pu-erh Tea as Revealed by High-Throughput Sequencing and Quantitative Multiplex Metabolite Analysis (Zhang et all.) “Age of tea showed significant correlation with fungal and bacterial community composition only for raw Pu-erh (Table C in S1 File). From this result, one might infer that raw Pu-erh is a robust but lengthy method of making the product, and that making ripened Pu-erh is a more demanding process, but one that does not benefit from aging. This result also seems to support the speculation that the long transport of raw Pu-erh from Yunnan to Tibet and other remote destinations in ancient times contributed to its maturation [8]. Aging does not significantly affect the communities of ripened tea, suggesting that aging ripened tea is unnecessary.” Probably more going on than the authors attribute, thanks for your insight.

I have to say I do love it when you show off these rare teas. Very entertaining. Thank you!

What a year for tea, you have rinsed my bank account yet again 🍵can't wait to try this!

love the new set up (right in front of all the teaware) 😁 would love to see a personal favorites video!!

Purchased a Gong Fu Guru II from you guys yesterday-sooo Excited! Please quadruple wrap👍😃😎

Fascinating lesson. Thank you.

Another great vid Don. I'm tasting a 2007 Brick Pu'erh while watching this and sadly not enjoying it as much as you are.

Sounds like a treat. I wonder how your raw classics will age, could be put on will worthy.

Wow, that's some old tea😱I wish I could get a taste!

The longer deep kept ,the cooked puerh tea emplificate the deep smooth complex taste become more prosper 😌🙌

Honestly this makes me want to get super old and just see long I can age the teas I love now

How awesome. I have 1999 purple tea pu erh coming. I want to get this 80's one! Super Tea Mode activated: 18:39

I Will be storing all of my cooked Puerh’ for fifteen more years. Will start brewing in 2033🤪🤓 Petra-you are invited😸

I bought sone 1993 menghai last time i was in london and its fantastic.

Hey Don, i just found your channel and i went all though it. I´m just getting into the world of tea right now and i wasnt able to try that many teas until now. What i found out is, that i like the grassy japanese green teas, i so made Sencha to my everyday-tea and i sometimes drink some Gyokuro (i found your channel over your Gyokuro video). But im not really satisfied with the tea that i brew. I dont think that the tea is the problem since im sometimes able to get some good tea out of it and i followed the instructions i got and i even tested a bit around with temp. and co. but i dont often get the taste i want and if, i cant reproduce it why so ever.( I´m using a Kyusu ) I already watched your video "common mistakes when brewing" but do you have any other ideas for me? And can you recommend me another green tea since you now know my kind of taste. Thanks :)

I admit I was skeptical about the subject. Starting by the idea that cooked Puer already had its fermentation process accelerated, keep it for too long would only be detrimental to the tea. But wow, it seems when been kept in the right condition, it actually improves too, like the raw variety.

Hey Dom! Could you make a video about 'Funmatsucha' 'Powdered Green tea' 'Powdered Sencha' ? Also, could you also tell if there is any effects on the health beneficial compounds when Senchas are steamed fukamushi style?

Don, how woud you compare this tea to the gem juice outlaw ? some similarities ? Great vid as always :D

Hi don, love the videos and the shop! I have an idea that might improve the videos. One of the very few criticisms I have is that you regularly will hold something up to the camera for a closer look and then adjust the focus with your phone. I've always found that process to be a bit clunky and awkward. There is a channel called stuffandthings that does pipe tobacco reviews, and when he wants close-up shots of the tobacco leaf he will do a cut away to a previously recorded bit where the camera and lighting are optimally set up for looking at the tobacco. Or in your case, tea, or even teaware. I know this would mean added production time, so it may not be worth it in the long run. But I thought I would put a bug in your ear anyways. Cheers!

You described composting. Composting doesn't sound sexy though so i get it.

Would like to explore n experience this old tea. Would consider send some sample to me for tasting and same time can enjoy the same understand the emotion your go through when you drinking it in your KZfaq. Good on drinking the goods stuff n enjoy to the fullest.

I had opened a puerh cake and it had three small spots of white mold in a few locations. Is this common and is the tea safe to drink? (I removed the mold with a cotton swab and now it’s gone)

How does aging works tho. can I buy young puEhr store it in my house for 40 years and expect similar results?

To find true old pu'er tea for cheap nowadays you should go to Tibet countryside...or in Hong Kong if you wanna pay huge price

you should add a her cha section on your site. then i can order everything from one place?

Wow that's crazy Don. Quick question though, not sure if you've mentioned it or not: does this ripe have a bit of those nuts flavour? Like a nuttiness? 🤔🤔🤔🤔

Never thought I would get so much FOMO over tea..! Don you are the don! Can't wait to try it.

Interesting that these leaves don't look like they were compressed. Is this the case?

What's this about "cha to"? the clumped tea?

Recently i drink 2003 ripe puer and for first infusion, i mean at rinsing, it's still smalls fishy. although after infusions are nice and sweet. I think it is quite interesting that the fisheness can remain through 20 years in cake which is disappear in few years when it is not pressed.

Proceeds to walk all over the valuable microbes

What do you mean by " boiling the leaves" for 10-15 minutes? What is that process? Is it just to see if it still colours the water or is it a method to extract to the very last drop and drink it?

older then us Don ;-) ;-)

Don, was this one of the confiscated teas? If not, what has happened with those?

Dang I didn’t get any :( Anyone procure enough to sell/trade? Cody from San Diego

what happened to the tea ? why no longer available ?

Any tips on how 2 develop my taste and tastebuds so i can pick up more flavours in tea for the future?

Well I’m an ‘80s baby, and I’m confident saying it probably aged better than I did! 🤣

That's why after drinking tea, you don't want to drink water the whole day

iam drinking that tea right now, i dont like it :o puh... one really has to get used to the taste. very interesting

isnt a 80`s Puerh tea very expensive? you are driking gold.

Kinda gross how dirty tea is. What other food production method would allow someone to walk around with dirty shoes on top of the preparation table.

Lol if you have a nut allergy don't drink this 🤣

If someone offers to give you 7.5 million dollars to never smell, touch, drink tea again would you accept?

So much fake shit out there. I stay away from puerh