The Original is a revamp of my first ever water recipe for tea, which circulated around reddit a few years ago. It is the lightest and most forgiving water recipe I’ve released.
Continue reading →Aged Raw Puer Storage Experiment: Rest Time of Dry Samples
The purpose of this experiment is to observe the effects of resting dry samples of aged raw puer tea prior to brewing.
Continue reading →Young Raw Puer Storage Experiment: Unheated vs Overheated (1 year)
This is the second update to a reddit post I wrote a little over 2 years ago, which detailed my failed first attempt at heated tea storage. See the previous update here.
White Tea Storage Experiment: 24°C vs 36°C (1 year)
The purpose of this experiment is to observe the effects of heated storage on the aging process of white tea.
Ripe Puer Storage Experiment: 24C vs 36C (1 year)
The purpose of this experiment is to observe the effects of heated storage on the aging process of ripe puer.
Continue reading →Black Tea Storage Experiment: 24°C vs 36°C (1 year)
The purpose of this experiment is to observe the effects of heated storage on the aging process of sun-dried black tea.
Continue reading →Young Raw Puer Storage Experiment: The Role of Oxygen
The purpose of this experiment is to demonstrate the role of oxygen in imminent drinkability of young raw puer.
Continue reading →Water Recipe: Complex Syrup
Complex Syrup is a water recipe with a focus on sweet, bass-heavy intensity.
Continue reading →Ripe Puer Storage Experiment: 24C vs 36C (6 months)
The purpose of this experiment is to observe the effects of heated storage on the aging process of ripe puer.
Continue reading →Black Tea Storage Experiment: 24°C vs 36°C (6 months)
The purpose of this experiment is to observe the effects of heated storage on the aging process of sun-dried black tea.
Continue reading →