TOTALLY WASTED on the most INCREDIBLE TEA - Nug Potion Lao Cha Tou

[@FaceEatingOwl]

That crab suits that tea tray so well, looks like he's at the beach.

[@nettrawler1202]

Reminds me of the 'Crab rave' video.

[@younglsun2329]

Its always interesting to see how many flavors and smells you can get from teas and how elegant/proper you can describe everything. The passion for it really stands out, its genuine.

[@maximilian.kemball]

I was not expecting this tea to match your hype and I gotta say Don, it's pretty fantastic. I'm not even talking about the taste. I feel so good, tingly, relaxed and warm. Well done.

[@arthurporter131]

Having my second session with Nug Potion right now. I got much smaller nugs than the ones you had in your gaiwan in this video, but still.. this is magical tea. The flavor is so rich and indulgent. Maybe the best ripe I’ve ever had.

[@iBuzzinga]

I love these early morning sessions. You seem so relaxed, Don. Great to have a gongfu session watching these videos.

[@nawlfr]

The marathon tongue dab was the best visualization I've ever heard hahaha

[@andrewshippy6623]

My order is on the way! I can't wait to dive into the new nugs!

[@CR34TIV3M1ND]

How was it ?

[@ZootedTMan]

It is phenomenal tea to say the least.

[@andrewshippy6623]

​@@CR34TIV3M1NDIt is different than the Nug Berry. Less fruity, with a deeper flavor of sweet spices and a smoked pecan wood base. I tapped out after 20 infusions.

[@gong_fu_panda]

My next purchase for sure!

[@jakoniejako]

This tea sounds delicious and I've never had a chance to try good lao cha tou so I'm pretty sceptic about this kind. I believe I should try one from you 😊 Thanks for the video!

[@nateone6632]

I got confused, i thought this was my daily Nug Portion 🤣 come to find a whole new tea. Jokes aside im glad you do what you do. I'll never get as deep but i appreciate tea greatly and will always learn

[@14arjun14]

Please do a video about the enerygy of tea

[@TerryPROorchids]

Don - since you mentioned you are stashing an amount aside, do you recommend aging in breathable containers like for "regular" shou or would you place into air tight glass type containers - for long term aging?

[@codysmith4513]

He says in the video in yixing zisha jars, so semi-breathable storage. (If your tea is in an area with more odors, I'd recommend airtight).

[@SoulKingBrook91]

You had me at Totally Wasted from a Tea. Haha. So amazing. Thank you for sharing this to us :)

[@BlastedOffRawPuerh88]

This tea can be brewed infinitely…really nice tea.

[@Jan_Johny]

Im looking forward to taste this.

[@kilgoretrout413]

Wow 🤩 I just had a session of this watching the video. Believe the hype!!!!!! It has aspects of a well aged sheng with the smoooooooooooothness of a top quality shou. ❤❤

[@ZootedTMan]

I second that

[@rebirthofthecool5619]

I found thia tea to be highly astringent on my first try. Some nugs are harder to brew than others. Brewed in a 20 year old yixing, probably going to brew in glass to examine the flavours but couldn't get much, could be me so i will have to give it a few more go's. It certainly did wake me up, i cant argue with the feeling. Which is more important to you feeling or flavour? For me feeling is mainly why i drink expensive tea.

[@shamardaniel4819]

It must really be complex… Like Don really seemed challenged by the tea to verbally decipher what’s going on in the cup!🤣

[@GoodDaySir]

This is a nice drink and they last way more pours than a lot of teas. Question: is it worth ever breaking these open and steeping them in that format or is it best to keep them always as nugs? edit: A weird thing I've noticed with this one, my nose was running in a couple of sessions of it. How strange.

[@rebirthofthecool5619]

Try it

[@predatorofthehaters4987]

Is it better to have big nuggs or smaller once ? I have bought some good looking Lao cha tou ( everyone said I should try it). But my nuggets are not so chunky… is it good or bad ?

[@TonySkinnerSound]

18:00 min mark. Don, PLEASE do a video about the energetic nature of tea. I'd love to hear your perspective. Something I totally agree with.

[@Akagranola]

I LOVE early morning Don

[@jejehdh]

I can just tell that this is my type of tea, dark, erthy, rich.

[@CactusPiper]

after brewing the nugs a few times, do you poke it apart to try to release a little more more flavor, or just leave it?

[@ZootedTMan]

I usually open it up with a tea tool after a few infusions.

[@Gabriel-bo8rn]

"Nugs of Joy". Yes!❤ That's what the tea should be called😂🎉.

[@grimcze]

Ahoj! Well i bought this tea because of this video. But i just can't get much taste from it. Using yixing teapot, 9 grams of tea (140 ml teapot) and idk if it's my taste buds, but pu erh have little to no taste for me. is it normal? Like i can taste hints of tea which i like. Certainly nothing what Don is describing.

[@derfuzzy8854]

I have the same problem with the Bai Mu Dans i tasted so far. Doesn‘t matter the temperature, volume or brewing time, always taste like water with slight hints of Tea. I don‘t know if it‘s the personal nose or taste buds, or after Covid… Also remember that 1/4th of people are „supertasters“, like Don probably.

[@grimcze]

@@derfuzzy8854 Also crossed my ming could be this. Some things i can taste just fine. Glad i can taste oolongs atleast 🤣

[@derfuzzy8854]

Oolong and PuEr are my favorites. Something random right now: I accidently forgot the steeping of my Liu Bao Hei Cha, it was the 7th steeping. So it steeped for 8 minutes or so.... Thing is: it wasn´t even harsh or bitter. Tasted just fine. Maybe the secret to fermented teas , at least with later infusions, is just to steep it longer than you would think. Forget these 35 second things, maybe try for 1,5 minutes.

[@grimcze]

⁠@@derfuzzy8854already tried. 120 seconds but still same weak taste.

[@knyghtryder3599]

Post fermented tea is supposed to be milder and softer than normal tea without being green , mostly used as a restaurant tea in China , Lao to Cha is even softer than normal rioe, it is the tangled bits that clump up in the fermentation piles , so the most mild the most soft the most fermented but also the most stable and infusible, personally I prefer lighter fermented ripe that i then age to smoothen but still holds some of its regional character , but I is not nearly as infusible or stable as Lao to Cha

[@SimpleSlyman]

I’ve bought the gaiwan but gave it to my wife to wrap for Christmas . So now I have to wait :(

[@beth.7]

😂 Did the same with my Walnut Cha Pan.

[@SimpleSlyman]

@@beth.7 I really want one of them. I hope you have something nice to christen it with

[@beth.7]

@@SimpleSlyman There's a thought. You've set me planning ... 🤔👍

[@moniquenuijten8590]

I'm really anxious to taste the difference with the 2012 Nug Berry, of which I luckily still have some and the 2016 Nug Berry. Just ordered the new Nug Potion. A comparison taste test will be interesting and challenging, since the teas keep on brewing :)

[@elledechenestudio]

I love Nug Berry, have some left and dread running out. How did you like Nug Potion? Is it similar to Nug Berry?

[@moniquenuijten8590]

@@elledechenestudio I like Nug Potion even more (if that's even possible) then Nug Berry. You should absolutely try it, now that it's still in stock

[@yunussaid9288]

Underground potion ceremony? Ayahuasca?

[@tommygun9546]

Nug Molly Lao Cha Tou. 👽 🙏🏻

[@myaccount0000]

I prefer small, sized ones

[@GarryL]

Don! You should try Shan Tuyet tea from Vietnam, its not too dissimilar to Raw Puerh! I'd love to see you cover the topic.

[@yunussaid9288]

Juuust a dab 😂

[@FaceEatingOwl]

Carumel.

[@ts371]

👍🏾

[@Apollo440]

Energy should be moved from the "spiritual realm" to "real life terms". It is, after all, one of the four main scientific categories of matter, energy, space and time. Example: heat is energy and the more sun we get, the less of it we spend for heating our bodies, we're feeling "more energized". In tea - energy is simply the effect of a concentration of certain molecules, which cause Cha Qi to surface.

[@beth.7]

I’d really love for someone to take apart all those molecules in energy-rich teas and analyse them. And then for another one to observe the interaction and response of those molecules (after brewing) in the brain and body of a cohort of experimental subjects (double blind). I’d also would like to see how those molecules would change through brewing and which new compounds they’d form in the process. And then I’d like to get answers on what makes one person tea drunk but not that person’s drinking partner. And why the same tea sometimes has a huge effect and sometimes not. Because that really makes me wonder, whether it really all just comes down to molecules.

[@Apollo440]

@@beth.7 in this video, Don mentioned about some teas (potent ones) influencing you after the first sip, that is long before any molecule could penetrate the brain blood barrier. You may or may not know about a process I would call preemptive reaction, which occurs when seasoned substance users (usually alcohol, cigarettes, etc.) know they are going to get their fix. The mere hint about getting what you get a high from, makes the body induce adaptive measures. This same mechanism produces the effect of withdrawal, when you feel bad, because you didn't get what you usually do, and the body started those preemptive measures, which now seem to "eat you alive". Although this may not answer all your questions, even one flavor or aromatic molecule hitting the nose or tongue in a right way, may trigger such reactions in a seasoned tea head. It must be something Pavlovian, but I get what you're thinking about - whether there is something more at work here. Hope we will find out one day!

[@beth.7]

@@Apollo440 I didn't know about preemptive reaction, but it makes a lot of sense. I just spoke about that today to another teahead; how I didn't feel much after drinking Gyokuro for quite a long time until I drank rather a lot of it in one go. And now it almost always puts me in a very good mood. We were wondering about exactly what you've been explaining. - Though it does still get me by surprise every time, how strong the effect can be. So, I think there must be something there in addition to that mechanism, which is apart from my expectations - unless I have a very strong and very secretive unconscious. 😄 Anyway, thanks for your explanation. It's been enlightening.

[@BlastedOffRawPuerh88]

@@beth.7impossible…the molecules are too small to detect. It’s magic really, plain and simple.

[@Apollo440]

@@beth.7 Happy to add to your enlightenment. :) Interesting choice of example - gyokuro. The first time I drank this tea, it "wowed" me after the first sip. I couldn't really drink a lot of it, because of how unexpected the effect was. But, because I was among company, and tea was not the centerpoint of discussion, I quickly moved past it. Come to think of it, the time after the first sip must have been way too early for me to be influenced chemically. So I agree, that there must be more than the eye can see at play here. After all, magic is science, that we don't have the technology to measure yet. So let's hope that those interesting questions you've asked in your first post will be pondered by the scientific minds soon! Cheers.

[@LipovBog]

Don seems to know his drugs well!

[@knyghtryder3599]

How has he not been arrested for tax evasion or human trafficking yet ?

[@freewave1830]

I like this guy's knowledge, but the noise when he is slurping is over the line. Also the endless description is a bit overdramatic, hard to imagine every tea has thirty+ flavors. Don't use a shirt microphone or edit down the horrible slurping sounds. This issue is solvable, and there is a reason why professional videographers don't allow those sounds in professional videos.