Gong Fu Tea|chA - Episode 15 - Shu Pu'er or Shou Pu'er (熟普洱 | Shú Pǔ'ěr or Shóu Pǔ'ěr)

[@Yunnansourcing]

Thanks for the mention! Let me know next time you are in town!

[@jason_108]

I'm a new Cali customer. Very much enjoying what I've recently received.

[@KeithJCarberry1]

This continues to be by far the best tea education series on KZbin, thanks for having excellent stuff I can send to folks who are curious about tea

[@fromtheflightdeck252]

Agreed. These videos are also strangely relaxing. My favourite tea master.

[@budthecyborg4575]

Out of all the people on KZbin I've seen talking about Tea, this guy is in a league of his own. Spectacular content.

[@TeaHouseGhost]

Thanks so much for watching!

[@andrewpeterson5882]

These videos are gold. I love hearing from someone who understands so many aspects of these complex topics, the historical side, the cultural and sometimes mythological side, and the scientific aspects of why things taste/smell/react the way they do. Embracing the artistic and spiritual sides of tea while also staying rooted in the science and reality of the medium.

[@Kuppz5]

Did So Han just drop us a 55 minute video? he sure did! :D

[@Artzenflowers]

And aren't you thrilled that he did? I sure am!

[@simongore29]

I kept having headaches after drinking one cheap puerh I bought. I split the whole brick apart to find a rusted metal belt hook inside. On a lighter note, I really, really love your videos, man. Presented in such a great style and with admirable knowledge. Thanks for enlightening me on the teas I love.

[@budthecyborg4575]

0:56 Finally! Finally someone actually helps us read the labels on our tea so that we don't have to rely on retailers for translations (that may or may not be accurate).

[@Natural_Encounters]

Holy cow!!! I just got Vanilla Obscura in the tea of the month and it blew me away! I didn’t think I liked shu pu’er because I tried one that I got on Amazon and it tasted like fish and poison 🤢. The Vanilla Obscura is AMAZING and I look forward to trying the others (my wife also fell in love with it so I will be buying more)!! Thanks West China Tea Company!!

[@ClarionMumbler]

I think this series is really starting to hit its stride. The videos have always been interesting and informative, but seeing you open up and express your personality more makes everything more entertaining and engaging. Also, it was nice to see Scott get a shout out. :) I have a question for you. I have been exploring Shou for a year or so and have tried about 8-10 different types from various reputable vendors. While I like the flavor profile a lot, they all seemed to have a certain flatness or one-dimensionality with regards to flavor. Is this just par for the course with Shou, or am I either not drinking the right tea or preparing it wrong?

[@shoshanaobrien912]

How are you preparing your tea? This is the link to West China Tea Company's shu pu-er selections-you can find the varieties that So Han mentions westchinateacompany.com/2016/product-category/puer/shu/

[@TeaHouseGhost]

As far as Shu pu'er goes, I would tend to doubt that you're preparing it wrong. It's one of the most forgiving and easy teas to get a feel for as a tea pourer, so I think it's possible that maybe you're just looking for something a little different? What are some of your favorite shu pu'ers so far? Have you tried many hei chas (like shu pu'er but from other regions that aren't yunnan) and do you like any of them in particular? Have you tried diving into the world of artisan tea (like tea from just one mountain, say, or just one patch on one mountain?)

[@trevorolsen6455]

I could listen to So Han talk about pu'er for at least 3 hours longer this.

[@WanderingVeteran]

I am so glad I just found you! I have been searching for good tea channels. I will watch all of your videos.

[@savannafc]

I enjoyed my session of Vanilla Obscura while rewatching this. I keep coming back to your videos because of the knowledge you share, the casual and relaxed tone but also for your eloquent and articulate explanation of the tea history and product ion process. Looking forward to a podcast in the future because those IG lives sadly can’t be rewinded.

[@phillk8351]

Just stumbled across your videos looking to learn more about tea. Damn these are interesting. Working my way through them all.

[@TeaHouseGhost]

Thanks so much for stopping by!!

[@qhodave]

I'm rewatching your episodes in a regular basis and the "random cho down the street" always cracks me up 🤣

[@MrAqr2598]

Beware of that random Mr. Zhou down the street!! lol

[@purecanesugar420]

I know I'm late seeing this but, wow, possibly the best Tea House Ghost yet. And I was planning on ordering from Yunnansourcing today anyway!

[@tomasbyrom3954]

Your videos are awesome! Loving the series and drinking Shu pu'er along with you was fun. I think I almost got as tea drunk as you after the end of the episode

[@TeaHouseGhost]

Thanks for watching!

[@JJfreak97]

Finaly a new video! I love it, keep the good work up

[@SmithTrek]

This was a great educational video on tea ! Loved it ! Thanks for all the teachings !

[@kylesalmon31]

“Ball out hard” Lol it’s funny with talking about tea,I love it haha

[@dannyism3221]

This is my favorite video in the series so far. Very informative, yet casual and entertaining. Looking forward to the continuation immensely! Quick question: would you consider doing an episode on solo brewing, with tips for handling smaller quantities of leaf?

[@TeaHouseGhost]

That's a great idea! Will keep in mind for season 3

[@Kodiac]

These are some of the best videos on tea on the face of the earth

[@TeaHouseGhost]

🤘🙏

[@Artzenflowers]

Sohan this episode was so fascinating I had to come back and watch it a second time, I'm so glad I did because there were some details I'd missed the first time around. I do have a very thirsty mind. 😊🍃☕️

[@matsukaze70]

This channel and your videos are such a great resource! I am a longtime student of Japanese tea and chanoyu who is now trying to educate myself on the Chinese and Korean traditions of tea presentation and enjoyment. I'm a college professor north of Dallas preparing to teach a fall 2019 course on "Tea in East Asia" -- now working on learning gongfu preparation techniques and shopping for teas to use in class tastings. Your videos are so helpful -- and I'm now contemplating a trip down to the teahouse!

[@TeaHouseGhost]

Yay! That's so cool! Yes please come visit us sometime!

[@matsukaze70]

@@TeaHouseGhost I absolutely will! Please keep making videos!

[@TeaHouseGhost]

@@matsukaze70 we absolutely will!

[@stanleychen7147]

Shan gao huangdi yuan, lol. I recognize this saying maybe from watching Chinese tv with my parents as a kid, or who knows maybe somebody around me was about to do something a little shady. But I never actually understood what it means until now. Thanks! It is a favorite of mine now as well.

[@fromtheflightdeck252]

Very informative. Learning a lot from your videos..today's word "petrichor". Wow..earth after fresh rain!! Great job man.

[@TeaHouseGhost]

Such a useful word!

[@fromtheflightdeck252]

@@TeaHouseGhost I used it two times today to great effect

[@kellyf.653]

Wow so good. Ty.

[@elliez7269]

Hello! I know this is an old video, I was wondering if So Han has a science /biology background? I really appreciate the way he explains things (I’m a scientist myself)

[@TeaHouseGhost]

He does! He went to school for marine biology!

[@ethansmith9065]

Wow. Memory unlocked. My granda between relaying stories of his adventures would dispense sage advice, including "do what needs doin. The woods are deep and the law's a fur ways off." Fur ways translating to long distance lol. He made medicine from corn, so he skirted the "emperor" on occasion. It's amazing how things cross distance and time and generations.

[@TeaHouseGhost]

Wow! Thanks for sharing!

[@ryanpeterson1664]

14:20 my man really just said that with a straight face lol

[@derponica4806]

The comment at 35:18 ish was such a gem. So glad I found this channel.

[@TeaHouseGhost]

Thanks for watching!!

[@randallkidder3565]

Just got done steeping myself (unforgiveable pun intended - mea culpa) in your informative, engaging and entertaining presentations by binge watching all 15 videos today; even though I've seen most before; but haven't seen the most recent episodes til today. Thanks for the Yunnan Sourcing mention. Up to now I've been getting most of my puerh from a ubiquitous South American rainforest river basin major retailer website. Whoa... been learning a shou load just by browsing their website. Thanks again So Han. Keep 'em coming!

[@scottg.544]

Tea time!

[@garydumbauld4212]

Very nice. Just the sort of information that I like - more than just facts, but some of the stories. Thanks.

[@trevorolsen6455]

The first shu pu'er I drank was from a local tea house. It smelled of rotting fish skin in a pile of compost. It made my stomach hurt. I've had okay shu pu'er since then, but nothing really worth drinking a second time. Maybe one day I'll get to try one of these delicious sounding teas that have had more care put in to them.

[@janiepereira940]

Haha your dude bro impression was so funny

[@jakubsirius]

Exciting! :) hope someday Taiwanese oolongs will also be in your schedule O:)

[@TeaHouseGhost]

It definitely will be!

[@purecanesugar420]

Love these videos.

[@teaandmusic]

Great video! I love shou puerh and buy all my shou puerh from Yunnan Sourcing. Scott from YS is very awesome. I trust Scott 100%. Cheers! Looking forward to the next video. And love your teaware. Always look forward to seeing what teaware you use for each video. :)

[@geschepper]

Thank you so much for this video!!! I learned so much about tea. And the way you do it is also very nice, funny, entertaining and not boring! I just found my way to tea a few months ago and I want to learn all about it. I immediately got a basic gong fu set out of glass for starters so I can try my way throught the world of tea :) And pu´erh is the most fascinating to me. We don´t really have that over here in germany and high quality tea is hard to find. And there is no one who sells pu´erh... Anyway thanks a lot and keep teaching!

[@TeaHouseGhost]

Thanks so much for watching!! So glad you like the show! Will def keep em coming 😉

[@globalteahut]

Great video! Keep them coming, brother. Actually, It was first Xiaguan, then Kunming factory that produced shou (also the release date is 1973). Most authors attribute Kunimg as first, because of the fact that Xiaguan succeded first but did not start production until after Kunming (1971 vs 1973). Xiaguan created shou first, but Kunming sold it first, in other words. Menghai was a distant third, in truth. Below is a translation from an article by Ho King Shing/Hé Jǐng Chéng (何景成, can provide other references as well): "Tea retailers in Guangdong Province found that sheng puerh must be aged for a long period of time before they could be sold in the market. In response to this problem, the Yunnan Province Import and Export Corporation arranged for the staff members of the three state-owned tea producers in Yunnan, namely the Kunming Tea Factory, the Xiaguan Tea Factory and the Menghai Tea Factory, to learn the production method of shou tea in Guangdong. It was hoped that by learning the wo dui technique from Guangdong tea producers, the time required to age sheng puerh could be shortened. However, all three of the tea producers failed in their first attempt, which brought them back to Guangdong again in 1971. This time, the Xiaguan Tea Factory succeeded in producing shou puerh tea. However, as this factory was focusing on producing border-sale, large-leaf sheng teas, it decided not to start the production of shou puerh immediately. The Kunming Tea Factory was the first runner-up to succeed in the production of shou teas, and it became the first Yunnan tea factory to produce and export shou tea bricks. That’s the reason why the public wrongly assumed the Kunming Tea Factory was the first tea factory to learn the craft of shou tea production." However, once Menghai did get involved (1974) they quickly out-produced the other factories in type and quality, mostly due to their location in Xishuangbanna which is ideal for wo dui, and much better than the other small number of factories at the time.... (The Nov. 2017 edition of our magazine, up for free on our site, has several articles about the history of shou/shu puerh translated in it, if you would like to read more.)

[@globalteahut]

Sorry for the headlong dive into tea-geekery and pedantic nerdiness :) We love the spirit of these videos and learned a lot from them. Also, we actually have one of the original Kunming Tea Factory shou bricks from the early 70s. If you ever find yourself Taiwan-bound stop in for a pot and a nice conversation where we can learn from one another!

[@TeaHouseGhost]

Global Tea Hut Glad y'all are liking the video series! And thanks for sending this info along! When I had talked with So Han about the "who made it first" fact, our research turned up several articles citing both Kunming and Menghai as potential "inventors." Very few we were able to dig up mention Xiaguan [only 1 or 2], so we appreciate you sending this material along for us to check into! If you wouldn't mind emailing me some links to teahouseghost(at)gmail(dot)com - I'd love to give them a read-through and start up some info exchange with y'all! =) Overall, our impression is that the definitive history is obscured, and it is difficult to trust sources when several claim to be the official truth, but the evidence that we considered to be the piece that pushed us into calling it for Menghai was that we found a bing in their catalogue serial numbered 7262 (yunnansourcing.com/collections/menghai-tea-factory-pu-erh?sort_by=created-ascending), which means that the "recipe" was developed in 1972. Kunming publicly claims 1973, so this seems like Menghai was developing batch recipes a year earlier.

[@TeaHouseGhost]

​ We're totally here for the tea-geekery! Would love to stop by in Taiwan eventually and drink tea and chat! We'll ball out hard and whip out them old cakes. 😎

[@globalteahut]

@@TeaHouseGhost Would love to read about Menghai creating that. All the Chinese books we have seen all cite Kunming as first. There was debate about the dates, but recent shipping labels, internal documents and other information that has come to light due to the increased interest in puerh as well as an increase in communication and infrastructure in Yunnan have clarified a lot of dates. Deng Si Hai and Chen Zhi Tong both had a lot of Masterpiece and Chi Tze Era dates wrong, even though their books remain seminal. Can you guys read Chinese? We can send some links. If you need English, then check out the translations in our Nov. 17 issue which is on our site for free. The article we quoted above is by Mr. He (Ho in Cantonese) is one of the world's leading puerh historians, based in Hong Kong and he is a real go-to resource. One of his articles is translated into the issue mentioned above. He is responsible for many of the new findings concerning dates....

[@globalteahut]

Also, remember that the factory codes were all internal and not really public data. It was not until the modern era and after puerh research that the public learned of factory codes. 7262 was formulated in 72, but that does not mean that this was the first year it went on sale. It is better to look at the dates when they were licensed by the gov. to sell shou, which is later for Menghai than Kunming. Though, as mentioned earlier, Menghai soon produced more variety and greater quality than all the others. It is possible that the wetter environment in Menghai that resulted in better shou tea also made it more difficult early on to successfully make shou, as the humidity means it is easier for something in the fermentation to go wrong...

[@ChuckFord]

Love that Gong Dao Bei. . I just ordered some Shu Pu'er from Yunnan Sourcing. . . .can't wait to try it.

[@TeaHouseGhost]

Let us know what you think!

[@Artzenflowers]

Please please tell me how to order a Bing of the Vanilla obscura, even if I have to wait for it. This episode has, as your posts usually are, eye opening as far as working with reputable sources. Yunnan Sourcing you'll be hearing from me soon too as I begin my collecting in Earnst. So appreciate you guys. 😘☕️🍃

[@TeaHouseGhost]

You can email [e-mail] or [e-mail] to order some Vanilla Obscura! =)

[@sable7942]

Thank you for this lovely exposition on Shu Pu’erh minus the teeth! >x< As an aside, I still have a bag of hard candies found in a box when I worked in a retail store. I still wonder how that poor soul must have felt to lose their snacks to the other side of the world never to be seen again.

[@michaellampson7085]

As a resident of California right in the Bay Area... I can confirm I’ve heard “Shaka nar nar”

[@tanghingtung5897]

Great display of chawan! Maybe can do an episode on how chawan is used for appreciating tea...?

[@janedoe3122]

I just ordered some vanilla Obscura from you guys at the West China Tea house thank you for the videos on how to make it

[@TeaHouseGhost]

Thanks for watching! Hope you enjoy that delightful tea!!

[@janedoe3122]

It’s my first time using a gaiwan and my first time using anything other than teabags so I hope I don’t screw up too badly

[@TeaHouseGhost]

@@janedoe3122 hey that's the only way to learn! Do your best and get better slowly and steadily!

[@gammagrump4625]

Do u guys ship to Canada? I kinda wanna try this but I don’t want any teeth tea lol 😅

[@TeaHouseGhost]

We sure do! www.westchinatea.com

[@gammagrump4625]

@@TeaHouseGhost awesome news! Thnx a bunch! 🤘🤓

[@kylesalmon31]

You mentioned Portland,I live and hour and a half from there... may have to check that place out sometime.

[@TeaHouseGhost]

Yeah Enthea Tea House in Portland is like a very close sibling to what we got going down here in Austin, as Gong Fu Cha Tea Houses go! Highly highly recommend checking them out! Enthea Teahouse 3533 SE Milwaukie Ave, Portland, OR 97202 g.co/kgs/doVPs1

[@kylesalmon31]

Tea House Ghost茶館鬼 thanks a lot! We’ve got a good one also in Eugene Oregon. They have a lot of Taiwanese teas. It’s called j-tea. My wife ordered me several teas for my birthday and today I’m drinking a raw aged puer.

[@kylesalmon31]

Tea House Ghost茶館鬼 I got one tea that’s supposed to be from a thousand year old tree, I hope I can brew it well. Sometimes when I brew puer it ends up bitter.

[@TeaHouseGhost]

@@kylesalmon31 I've heard of it but I haven't been there yet! Do they do Gong Fu Cha there?

[@TeaHouseGhost]

@@kylesalmon31 ooooo Gu Shu Cha! That's great! I hope it turns out well for you! The Sheng episode talks a bit about how to keep it from getting bitter!

[@nickgerasi2534]

Good day So Han! Love your Gong Fu Tea Cha series👍 the best tea lovers related episodes so far in my experience 😍 Would you be so kind to suggest how could I store wet pu-er between sessions (in case I want to keep it overnight)? TIA

[@TeaHouseGhost]

This is Erik answering, not So-Han, but you can keep wet leaves in a covered gaiwan for up to 24 hours no prob for Pu'er. Beyond that I prob wouldn't resteep those same leaves.

[@nickgerasi2534]

@@TeaHouseGhost thank you Erik!

[@chrisladouceur4093]

Hey, love your videos. Got a quick question, should I buy a 200ml or 300ml glass pot for gong fu? I usually serve 2, sometimes 3 but every couple months I have 6-8 people to serve during get togethers. From my understanding, the ml rating is to the brim of the pot. Should I go with 200ml and just make more infusions when I have to serve many, or go for the 300ml?

[@TeaHouseGhost]

You do you, my friend! Both sound like fine options. I've certainly done the double steep for big groups several times and it works fine. Which one do you like more??

[@chrisladouceur4093]

Tea House Ghost茶館鬼 they’re identical but different sizes. I have a glass gaiwan that I use for green tea and some whites. A ceramic gaiwan for oolongs, black/red, and Pu’er. But I wanted a glass pot for silver needle (glass gaiwan gets pretty hot) and also for other teas when serving more than 1 or 2. I haven’t quite ventured into clay pots yet.

[@AsisVendrell]

Thank you for this nice video! Could you please give some directions on water temperature for this kind of teas? :)

[@TeaHouseGhost]

You can hit most Shu Pu'er with boiling hot water (212 degrees F or 100 degrees C)!

[@qhodave]

Wow this happened for the third time now, I missed you and wondered whether you'd continue the series (the impatience..) and on the next day there is a new video. Either it's coincidence or you can read my mind.. Anyways, thank you for another great video, wow again.. 55,5 minutes. I've got some questions for you: 1) In the sheng pu'er episode you have mentioned gifting your daughter with pu'er. I'd like to buy a pu'er cake for my 2yo and give it to her when she is 30, does this still count as "traditional" even though I don't bury it (I don't have a courtyard..)? If so, which cake would you recommend? (sheng or shou, any specific cake you can recommend?) If I'm totally wrong, do you have any suggestions on how to do it instead? 2) You mentioned "yang"ing a teapot again, what about seasoning a new teapot? Do you recommend it? And do you "yang" it with a specific kind of tea (tieguanyin, golden monkey etc.), or just with a category (black, white, red, oolong etc,.)? thank you for putting so much effort into your videos, it's by far my favourite YT channel! keep it up

[@TeaHouseGhost]

1.) This courtyard burial custom is just one way of setting aside tea. People have done this in all sorts of ways throughout the years. So I think you're fine to keep it safe however you like. Just be sure to store it in a cool, dry place. I would probably opt for a sheng pu'er over a shu myself, as the taste of chen sheng (old sheng) is extremely good, and in my opinion, better than old shu. But you will be an awesome dad either way! 2.) to "yang" a teapot is the same thing as seasoning it. This is what is implied by the word "yang" which means "to raise" - like one would raise a child. Whenever you have an teapot of fine unglazed clay (like yixing or chaozhou or jianshui or dai - there are a few others), it is recommended to dedicate it to one type of tea. You can get as specific as you want with that suggestion. Like I have one pot that is dedicated to a very specific type of phoenix oolong. I have another pot that is more general, dedicated to shu pu'ers of many types (although I pretty much only brew Nannuo Mt. pu'er, as that is where our farmer lives).

[@qhodave]

@@TeaHouseGhost Wow, thank you for the quick reply and very kind words. I'll ask more specifically about the sheng puer via e-mail but for 2) I think I did not get it right at first. I thought "seasoning" is "cooking" the teapot specifically in the tea. There are videos that explain a procedure in which you "season" a teapot with "cooking" it in the dedicated tea for an hour or longer before using it for the first time. Whats your opinion on that? Until now I did not tare to buy/use unglaced teaware, with your explanation I feel like I'm finally ready to buy (not too expensive) unglaced teaware and experiment.

[@ArshesNei8]

You wouldn't happen to be the same guy from the West China Tea Company KZbin channel are you?

[@TeaHouseGhost]

So-Han, the Tea|chA in all these videos is, in fact, the same guy from the WCTC KZbin channel. The one who runs this channel and answers all the comments is Erik (me).

[@jejehdh]

I might not be paying attention but did you pour your first steep over the teapet? Do you do that with Shu Pu’er? I do. Is it needed?

[@TeaHouseGhost]

Yes! The first steeping is often poured out as a rinse. This first steeping gets the leaves wet and saturated and ready for a full steeping. But pouring out the rinse is not a requirement.

[@jejehdh]

@@TeaHouseGhost thanks. Just making sure you could do that with Shu Pu’er

[@fen7662]

You could say "how do you find teeth in a bing of tea?" but I was a teller and some of the things that you find in bags of loose coins people bring in... URGH. My coworker said she did, in fact, find a tooth in some coins once.

[@scottm2553]

Now I know why you look familiar, you remind me of the Everyday Astronaut.

[@TeaHouseGhost]

*goes to look up who everyday astronaut is

[@OysterPir8]

I want that shirt! Do you bring those back from China?

[@TeaHouseGhost]

I believe So Han can get these from China! You can shoot him an email at teamaster(at)westchinateacompany(dot)com

[@DokiDokiDoku]

I know this is 3 years old, but I hope you can still answer my questions. I've gotten my tea from Yunnan Sourcing for a long while now, and several of my shu pu'erh have had hairs in them. One bag of 25g loose pu'erh had 7 full length hairs. That being said, what level of gnar gnar would you say is too gnar gnar? I haven't touched those teas since because it kind of grossed me out, but I'd hate to waste them if that's something that should be overlooked

[@TeaHouseGhost]

For me, hairs aren't really that big of a deal as far as "too gnar." It's easy for them to accidentally end up in there. I've found them in tea before myself. Other things would prob freak me out more.

[@marcoossidiana5596]

Hi, first of all thank you for the video. Since I first saw it I really got into this kind of tea. Lately I've purchased some shu pu er from 2007. When I first brewed it, I noticed it tasted very bland. I was hoping it would get better with further brewing, but nothing changed. I left it to rest for a night in a sealed thermos, and today I found some white mold on a leaf. I threw it away because I didn't want to risk an intoxication. Should I throw the rest of the tea I bought? I hoped So Han could help me. Thank you again

[@TeaHouseGhost]

So Han: "I'd say to really tune in to the way it makes you feel. Your body will tell you if you should drink it or not. If you don't enjoy it, probably don't drink it - there's a lot of gnarly tea out there."

[@kapirk2244]

Teeth? Cigarette butts? I think I am done with pu’erh. 🤢 otherwise, fun video. I’d love to see your tea house next time I go to TX.

[@iBuzzinga]

I drank a Pu'er Tuo Cha for the first time and can't describe it better than compost with a hint of almonds. Is it supposed to taste that way? I've read it shouldn't taste or smell fishy which I don't it does.

[@TeaHouseGhost]

It's definitely not supposed to taste fishy. This is common, though. It's called "pile taste," and is avoided by skilled tea masters. I haven't heard almonds and compost before - was it good??

[@randomperson2187]

really curious as to were you got that stone looking tray, I want something like that too!

[@TeaHouseGhost]

So-Han for real can't find where he found it in China but we are looking for others like it! May end up commissioning some.

[@randomperson2187]

@@TeaHouseGhost just wondering, do you guys have an online store?

[@TeaHouseGhost]

@@randomperson2187 I don't have one for THG merch, but West China Tea definitely does: www.westchinatea.com

[@KB1.1]

When shu puer is to be boiled, should a rinse be done first before the actual boiling?

[@TeaHouseGhost]

Not necessary imo

[@ElizabethDianeL9D]

I'm the 333rd like... reflecting the Christ light, fractal 9's 💜 "macho, broey, more home boys"... hehehehehe!! Thanks for slipping in the suggestive entre' shift.

[@MrAqr2598]

Drinking some 2012 _Shú Pǔ‘ěr_ while watching this. Really want some _Xiǎo Duī Zi_ (小堆子) and/or _Yuán Shēng Tuó_ (原生沱) Pǔ‘ěr, but I ain't got a credit card or other trustworthy source that sells to Japan, so gosh darn it!! Edit: FINALLY got some _Xiǎo Duī Zi_ and _Yuán Shēng Tuó Shú Pǔ'ěr_ from the guys!!! One thing is for certain, I need to get my eyes accustomed to the relatively light _Yuán Shēng Tuó_ color, 'cause it threw me off the first time steeping it.

[@TeaHouseGhost]

Yummm! Not sure where your Pu'er came from but 2012 was a drought year in southern Yunnan (xishuangbanna, where Nannuo Mt is) and it made for some really juicy leaves! Very dark Shu that year. I miss it!

[@MrAqr2598]

@@TeaHouseGhost Actually I don't know specifically where it came from, either. The package just says _Yúnnán_ Province (雲南省) as the origin. BTW the leaves are loose and very small, the tea is not contaminated with teeth, cigarette butts, etc., and it allegedly contains no fertilizer. Similar products from the same source say that they came from _Láncāng_ City (瀾滄市), so probably the same can be applied for what I'm drinking.

[@zhubajie6940]

Any good baker knows the founder effect that greatest breads, pastries, and donuts come from the same microbe strains.

[@OysterPir8]

teeth!?

[@TeaHouseGhost]

??? What about teeth?

[@lukisIVIII]

Teeth?!

[@jessiehorne]

@@TeaHouseGhost some of the gnarly pu’erh could have teeth and other stuff in it at times as So Han mentions