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One tea done in five Styles in one Set to experience them all in the context of each other would be awesome.

Straight up honest answer.... let's say I have money to invest. Would you suggest I buy lots of different cakes from you and other farms/ tea sellers, to age for 10+ years and sell them later, or just stick the money in my investment portfolio?

William, I get a bit emotional watching this, you’re really living your dream! I’m glad I found this channel and the website, I’ve only had 2 teas from you so far, a sheng and a shou pu-erh, I’m going to be a little part of this journey by ordering more tea from you both! I hope Yubai gets to open her tea house, although I wonder how that would work, with France being so far from Yunnan! you’d sure be flying back and forth a lot..! maybe you could build a tea resort in the mountains and have the tea house there? pretty sure you’ll have plenty of interested guests when pu-erh really takes off in the west..!

For coffee, we use demineralised water in which we add mainly magnesium and sodium bicarbonate. Adding the good amount of sodium bicarbonte is really helpful to balance the sourness of the beverage.

Thanks for sharing your knowledge :)

I was sourcing for teas from northern lincang - fengqing and baiyingshan, found danzhu there which I prefer over anything from mengku (dxs) and bangdong (xigui receives too much sun exposure). cleaner, more refreshing and purer taste, whereas the chaqi i get from elsewhere in lincang teas are more upfront and less comforting. FYI, this teng tiao varietal is also common in BYS, alongside the ergazi and hei tiao. The best, and sweetest, is the hei tiao (black picked) varietal. ergazi is in-between, while teng tiao is not very good, imo.

Watched it in 2024 :) and was impressed how tea positively impacted on William cause I thought it is fresh video :). After that I released that it was 7 years ago ... but still would like to buy this tea)))

Thank you, William and Wang! i learned a great deal from this video. It increased my appreciation of the hard work put into the tea I very much enjoy

可以加一些中文字幕就好了，国人可以看懂

I wonder what a 'kukicha' made in the puer style from yunnan trees would be like. I feel it could have very interesting minerality and texture.

Two and a half hours!! Awesome 👏 🎉

You really make the lifestyle there sound attractive, William. Planning is such a difficult thing because everything always changes by the time anything happens and then you have to either just wing it or re-plan everything you can, neither of which is fun after a plan has gone awry. Better to just take things as they come without trying to account for the unaccountable. Your rambling is very nice to listen to!

I missed the live stream but am currently enjoying some 2023 autumn Jingmai Gushu while watching this. Thanks for all the information on this years tea, it's always a pleasure!

Thank you! Such valuable information 😊

Hello my friend, I would Like to know which natural tea is the better more of a healthier natural organic teas that would be highly preferred for lowering cholesterol levels?, or natural organic teas that produce healthier potential healing properties for your well being?,,,

Having bought and tasted this it is interesting to drink compared to the other blacks. I found that brewing faster works well for me. Thank you

cool

I enjoy your presentation very much

Do you like your idea of multiple washes/rises for older cakes? At what age do you consider them older?

I LOVE that you use the good Gushu to make black tea! Currently daily drinking the Spring 2024 Jingmai Black Sun Dried Gushu. SO GOOD! Probably keeping black/ red tea as my favorite, right in front of raw puerh, specifically 2009 the year I married my wife. Thanks for what you do and your videos. Great educational source and a tea seller that's mostly directly from the farmers, opposed to tons of middle men. Even the other good tea sellers that work with farmers and factories, the fact that you're both/ all three?! Totally becoming my favorite. Sorry I'm so late to the party, lol

PPE...personal protective equipment. SO IMPORTANT. Was in secondary school, and we were working on a car. Guy was using a torch to remove a strut, and a flaming piece of rubber landed in the center of where his eyeball was, but he was wearing his PPE / Safety Glasses! Him and I exchanged a look that verified he would of been blinded in that eye, less the glassess, and I've used PPE always, since then.

Is THIS batch up on your site yet? I love this mix of tea styles.

As a whiskey nerd, and just a nerd in general, I have to remember to only information dump on people that ask the questions, and I TRY not to ramble and stick to just their question. People want to learn from others, but they also want to feel like they are adding to the experience. So I make sure to ask them questions about what they are tasting, thinking, and their knowledge about things. Even fresh amateurs can bring new and revenant information or experiences.

I live in Rio Rancho/ Albuquerque, and we have REALLY hard water out here. I use a household multistage filter (two strain, one charcoal, one reverse osmosis), and then for my tea i also use a counter multistage system! I really Geek out over things

What a straight to the point and informative video. Great work!

Moonlight black tea

Just purchased and received a bunch, and one was the 2009 you're talking about in this video. It's very special to me, as 2009 was when my wife and i were married. When i was breaking down the cake, I noticed that the production/ packing date on this is not only our anniversary year, but month! Not day, but only a few before!

idea: why not use the connections your wife developed when learning processing tea in LBZ, to get some authentic lao ban zhang gushu to offer on FL?

I loved the content, very interesting

I LOVE aged white cakes. Even more than raw puerh. And I've never had moonlight pressed in a cake and aged, only loose leaf and fresh

这个行程算是非常深度的行程了。很适合茶的深度爱好者，也看得出你们对当地茶产业的认识程度很深。

Great video, I learnt alot from it ,thanks ❤

I like a white peony tea, probably because I like it's price. Although a lower grade basically it has lovely flavours and is great value. Makes a nice break from Puerh teas for a change.

The labelling paradox is that in reality tea heads will likely pay a higher price for tea from remote and unheard of places because unique is a more interesting concept than mainstream.

What an excellent video! This is relaxing and interesting, plus the landscape is beautiful. The chat, rambilng from topic to topic, is engaging and informative. It's nice to get an inside view of things, thank you!

Thanks for interesting video that I find very relaxing to watch. Could you please make a video on what in your opinion is the best way of drinking tea. I could imagine there are different ways of drinking different teas. What are your recommendations for an average amateur tea drinker?

Hmm.. so this would be oolong with a puerh varietal? xp In any case I prefer more typical puerh, both for its ability to age and the fact that living in a tropical environment, things that can withstand the hot and humid environment are a great bonus. Most of my oolongs seem to change very quickly (I can elaborate), I resorted to storing my greens in the FREEZER, and my reds thankfully aren't too prone to turning stale too quickly. For these storage reasons my drinking and buying profile is leaning to raw puerh, dark teas, aged oolong, old white tea etc.

❤❤❤❤❤

I prefer "greener" style processing than "redder". Sure, redder puerhs are more fragrant, aromatic, and drinkable/"accessible" to the demanding mass consumer in the early years... but does not have a proven track record compared to the more traditional way of "green" style processing. By this I mean puerhs which have a short withering time and an aggressive high temp sha qing. This is my preference in general, producing teas with great ageing potential. If I want fragrance, I might as well drink an oolong. Love to hear your thoughts, William!

bang wai

Thank you for the interesting details on processing. How do you think the processing of your neighbour (you mentioned around 6:25) will affect the aging of the tea? If the tea is much "greener" will it not age as well or the opposite?

It has been a joy drinking through your tea. I am long forward to sampling more

Do you have a tea shop?

If all tea makers were purists, would we have aged white tea? Thank goodness there are people like William pushing the art forward. 🌱🥃🌱

What a luxury is having enough quality material to be able to experiment. 🌱🥃🌱

Love the way you explain things, it requires a lot of passion and honest care to explain things thoroughly

Is the result of your process comparable to a Lapsang Souchong, or are you trying to make black tea with a lighter, smoky smell and taste?

Great knowledge with clear presentation

I am sure that making this “day in the life” format of video is labour intensive, but it is a real treat for viewers!

Great insights!