A taste from the past: 2004 Jingmai

[@chrisw7347]

I'm so in awe of just the... scope, scale, of your knowledge of puer tea... that it makes me wonder how many "visionary" type people we lost who never recorded their.... well, this "map" of expertise in their minds, prior to the internet. Now with the internet, we can have a youtube channel like "Farmer Leaf" and this very deep knowledge that can't be found easily elsewhere, can be shared with the world. That is simply... mind boggling, to me.

[@opilgr]

Thank you for sharing. Most insightful tea channel.

[@marcellboviz3614]

Amazing depth of information and perfectly accompanied with a tasting session of your Gulan (2021) for the first time. I wish there was a William in each tea-mountain of Yunnan to detail the history of terroir with such expertise! I'm looking forward to tasting the cake of 2004, specially because these medium-aged cakes usually perform extremely well in terms of the balance between raw and aged characteristics. Knowing the exact material and proper storage, it should be a fine delicacy. :) Thank you for the unique content and products as well!

[@dujac88]

this tea was a lesson for me in what 'wet storage' smells/tastes like

[@YuchenZhangeroonie]

I'm glad you wore a shirt to match the gaiwan. Very handsome, William

[@beebot]

Holy moly William, that's some strong brewing, but I guess 2004 tea can take a bit of a push. Interesting information and insights as always.

[@formxshape]

Please do a video talking about your career path into tea.

[@herbthe3rd587]

Awesome information 👏 thank you !!!

[@Spiritchaser93]

yes, blending younger plantation tea with gushu from ancient tea gardens was considered the norm before mid 00s. its still being done not only by large factories but local farmers. i do notice that such teas perform very well in the first 3 steeps but fall off very hard onwards. compared to pure gushu material which slowly climbs and peaks at the 3-4 steep and then maintains to 8 steeps before falling off.

[@packagingmachine1661]

Nice，friend, this is good tea.👍

[@reedshandmadeincense]

It's interesting that this tea was from the former mayor of Jingmai. I'm sure it's a delicious tea.

[@jesscorbin5981]

What tea tattoo ideas can you come up with, maybe you can explain your company logo, a bit?

[@rosariointernulo1]

Thank you William for an another great video review. You have mentioned a few times wet storage and the humidity. In your opinion, what should be the right or the optimal humidity for a storage up to 5 or 10 years? Thank you very much!!

[@farmerleaf61]

70% humidity seems to be the sweet spot between dry and wet storage.

[@rosariointernulo1]

Thank you very much for your reply! I assume this correlates with the room/storage temperature. What should be the right temperature for 70% humidity?

[@farmerleaf61]

@@rosariointernulo1 temperature influences the speed of aging, theoretically, the enzymes work fastest around 35-40 degree celsius (this is why mammals have their body temperature in this range). I don't know what colder temperatures would bring, I keep it at a natural temperature here.

[@rosariointernulo1]

Thant you William!

[@Maximohdez]

70% humidity is also ideal for cigars storage. So there appears to be some similarity of cigars and puerh storage.​@farmerleaf61

[@IDestiny26]

Damn, these things sound really horrible to me, although I know that, that's the cost of an industry, and too much attention towards tea from every direction. Point of tea should be that it comes from nature, and this way, connects you to nature, so I am hoping for natural tea gardens gaining some ground again in general.

[@farmerleaf61]

They have been gaining ground in the past 15 years, you just have to put things back in the context of 2004. China was still a poor country, especially Yunnan. Few people had time to appreciate the good things in life and care about the environment.

[@IDestiny26]

@@farmerleaf61 Yes, it's a balancing act, and hard to think about the people behind it from an outsider like me, but things really seem to be bouncing back as natural environment is being more and more important worldwide.