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Why Certain Years Dominate Puer Tea Markets

Mar

Tea FactsBrothers, California, teas, These

Why Certain Years Dominate Puer Tea Markets

Here’s what you need to know about the curious pattern in puer tea vintages. If you’re diving into aged puer, you’ve likely noticed a strange trend: decades-old teas from 2007, 2010-11, and 2016-17 seem to dominate listings. Is this a coincidence, or does it reveal something about how these teas are produced, aged, and sold? The answer lies in a mix of natural conditions, market forces, and human decisions. The years in question often align with periods of stable climate and favorable harvests. For example, 2007 saw unusually warm temperatures in Yunnan, which accelerated tea growth and created a surplus.…

Mar

By ADMIN@CoffeeWineTea.com

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Tea Factsacidity, Brothers, By, This, Xiaguan

The 30th Anniversary Xiaguan Puerh: A Deep Dive into Its Flavor Profile

Listen up: This Xiaguan 30th Anniversary raw puer isn’t just another aged tea—it’s a puzzle wrapped in a cup. The first steep delivers a whisper of rice and straw, laced with a faint rubbery undertone that lingers like a half-remembered dream. By the second steep, the rubber note evolves into something sharper, a leather bite that clings to the tongue while the huigan—those lingering aftertastes—builds with lemon zest and floral whispers. It’s a delicate balance, but the tea’s insistence on its own narrative is undeniable. The third steep reveals a deeper layer: camphor emerges, cooling the palate while the citrus…

Second Chances in the Raw Puer Tournament: A Reevaluation

Mar

By ADMIN@CoffeeWineTea.com

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Tea FactsBrothers, Farmerleaf, Huey, Kallisti, Springs

Second Chances in the Raw Puer Tournament: A Reevaluation

The verdict is in: some teas need time to reveal their true selves. After months of silence, I revisited four raw puer entries from Spring 2025—each one a candidate for redemption or rejection. The results? A mix of familiar favorites and quietly compelling surprises. The Spring 2025 Huey Wa Farmerleaf opened with a light, grassy profile, carrying hay and cereal notes that felt crisp and clean. But as the steeping deepened, the initial sheng funk lingered flat, leaving a faint, almost forgotten sweetness. It’s a tea that demands patience, but its rewards feel tentative. Meanwhile, Kallisti One River Tea surprised…

Mar

By ADMIN@CoffeeWineTea.com

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Tea Factsacidity, Bao, Brothers, Liu, This

Liu Bao from the 80s: A Taste of Time

The verdict is in: A 1980s Liu Bao tea didn’t just wake me up—it rewired my palate. After a brutal hangover, I abandoned Sheng’s sharp, tea-sick inducing tang for this aged pu-erh, and it delivered something rare: balance. The first brews were a disaster, steeped like a green tea, but patience unlocked its depth. At 30 seconds, it bloomed into earthy, medicinal notes that mirrored dark chocolate’s complexity. This isn’t just tea—it’s a time capsule. Liu Bao’s magic lies in its transformation. Unlike Sheng, which evolves over years, this 1980s batch was already aged, offering immediate richness. The key? Steeping…

The Art of Storing Raw Liu Bao: Keep It Fresh, Not Frustrated

Mar

By ADMIN@CoffeeWineTea.com

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Tea Factsacidity, Brothers

The Art of Storing Raw Liu Bao: Keep It Fresh, Not Frustrated

Let’s talk about the delicate dance of preserving raw liu bao—because this isn’t just about keeping tea safe, it’s about protecting its soul. You’ve got 250g of white2tea’s autumn 2025 raw liu bao, a rare batch that demands care. Unlike pu’er, which thrives on humidity, liu bao is a different beast. It’s not about aging in the traditional sense; it’s about maintaining its vibrant character. So, should you stick with the basket or move it? The answer lies in balance. The basket is cute, yes—but it’s not airtight. That’s where the risk lives. Airtight containers with controlled humidity (around 60%)…

A Battle of Terroirs: Round 1 of the 2026 Raw Puer Tournament

Mar

By ADMIN@CoffeeWineTea.com

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Tea Factsacidity, Agroforestry, Brothers, Comandante, Lao

A Battle of Terroirs: Round 1 of the 2026 Raw Puer Tournament

Coffee lovers, wine enthusiasts, tea devotees—this isn’t just another tasting note. It’s a showdown between four raw puers, each a fingerprint of its origin, and the stakes? A title for the most compelling expression of terroir. The first round of the 2026 Raw Puer Tournament pits Lao Man’e State Forest Rivers and Lakes against Steam Ship White2tea, Big Old Ass Tree 2025 Spring Hekai Bitterleaf, and Yunnan Sourcing’s “Forest Tea.” The results? A masterclass in how geography shapes flavor. Lao Man’e State Forest Rivers and Lakes opens with leathery bitterness that borders on aspirin-like sharpness, coating the tongue with a…

Mar

By ADMIN@CoffeeWineTea.com

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Tea FactsBrothers, Sheng, This

The Hidden Potential of Aged Sheng Tea

Real talk: Ever notice how aged Sheng tea tastes different once you break it off the cake? A 2012 Yiwu sample I recently cracked open revealed a revelation—when left to rest in a jar for weeks, the mustiness vanished, replaced by a clean sweetness that wasn’t there before. This isn’t just a fluke. The process unlocks layers of complexity that buried tea cakes often hide. Breaking the cake exposes the leaves to air, triggering oxidation that transforms the tea’s character. Think of it like slow fermentation—weeks of patience let the tea breathe, softening its edges and revealing hidden notes. The…

A Quiet Revolution in Melbourne’s Tea Scene

Mar

By ADMIN@CoffeeWineTea.com

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Tea FactsBrothers, Melbourne

A Quiet Revolution in Melbourne’s Tea Scene

Here’s something to stir your curiosity: Melbourne’s tea scene is having a moment—quiet, deliberate, and steeped in culture. Today’s event at Abbotsford Convent wasn’t just a gathering; it was a testament to how small-scale festivals can redefine how we experience tea. With only 20 stalls, the event felt like a curated conversation rather than a crowded marketplace. Yet, the energy was palpable, and the diversity of offerings—from rare pu-erh to floral infusions—spoke volumes about the city’s growing sophistication in tea culture. What made the day special wasn’t just the teas themselves but the way they were presented. Each stall felt…

Mastering the Oolong Water Ratio: How Much Is Too Much?

Mar

By ADMIN@CoffeeWineTea.com

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Tea FactsBrothers

Mastering the Oolong Water Ratio: How Much Is Too Much?

Here’s something to stir your curiosity: You’ve just splurged on a premium loose-leaf oolong, only to wonder if you’re drowning it in water or under-extracting its flavor. The numbers on the brewing card—3g to 8oz—feel arbitrary, while online forums debate 3–4g per 100ml. Where’s the truth? The answer lies in understanding oolong’s unique character. Unlike green tea, which thrives with a 1:50 ratio (1g per 50ml), oolong’s oxidation level demands more water to balance its complexity. A 3g-to-8oz ratio (roughly 1:27) is a starting point, but it’s not a one-size-fits-all rule. Concubine oolong, with its floral and honeyed notes, benefits…

A First Taste of Yellow Tea: Huang NS from the W2T Club

Mar

By ADMIN@CoffeeWineTea.com

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Tea Factsacidity, Brothers, But, Huang, Sichuan

A First Taste of Yellow Tea: Huang NS from the W2T Club

The verdict is in: Huang NS from the W2T March 2026 tea club delivered a yellow tea experience that’s hard to forget. Brewed gongfu-style in a gaiwan, this golden-hued liquor unfolded like a slow reveal—first the scent of a refined oolong, then a whisper of lime. The taste followed suit, creamy and layered, with corn’s sweetness and a floral whisper that lingered. But the real magic? A faint, almost imperceptible bitterness that hinted at green tea’s presence, leaving the palate tingling with curiosity. This isn’t just a sip—it’s a revelation. Yellow tea’s reputation as a delicate, underappreciated category is well-earned,…