Blog Profile / MattCha's Blog

Filed Under:Food & Drink / Tea
Posts on Regator:290
Posts / Week:0.6
Archived Since:November 20, 2008

Blog Post Archive

2008 Nan Jian 912, Aging Wuliang Puerh and Breaking Into Iron Bings

I threw in a cake of this one to sample in my order of 2008Wild Arbour King cakes from Yunnan Sourcing a few months back. It was (and still is) selling for $40.00 for a 400g ($0.10/gram)cake but was included in the 12% sale at the time (by pure coincidence a 10% off sale is on now). Show More Summary

Advice On Buying Fresh Sheng Puerh, 2008 Mengku Shuangjiang Wild Arbour King And Catching Up With The Ones That Got Away

Have you ever sampled a puerh, liked it, but by the time you go to buy it’s sold out? Of course you have, its happened to all of us. You never forget it do you? But have any of you had a chance to buy that same cake 9 years later? This is a story about making wrongs right again… I have a long history with this cake. Show More Summary

2007 Boyou Manludashan and Pushing Puerh Through Awkward Adolescence

A few months ago I drank up a few cakes of this tea and it was delicious. It served up big fragrant floral tastes in a punchy slightly bitter base taste. It had a simple unpretentious mouthfeel but carried the taste well. It was definitely one of my favorite daily drinkers over the last year. Show More Summary

Which one is Ddok Cha? Which Is Puerh?

I was just long steeping both a 2008 Korean ddok cha and a 2007 Mengsong puerh when it occurred to me how similar they were. In fact, the leaves look so familiar that I doubt you can tell the difference between them? Any guesses just for fun?In that moment I had to think long and hard and actually sniffed them to tell them apart. Show More Summary

2006 Mengku Shuangjiang Wild Arbour King Brick

This was my first panicked purchase after realizing the puerh stash was dwindling. When the shock wore off I immediately thought to myself, “Who has the most accessible selection of semi-aged puerh out there?” Yunnan Sourcing came immediately to mind. Show More Summary

Menghai, Douji, and Mengku -Trifecta of Factory Puerh/ Reliable Old Friends

When things go off the rails in life who do you go to? Your oldest best friends of course! So recently when I realized that my puerh stash will soon be gone, I did what I know is a sure bet and called on my reliable old friends to get me out of this situation fast… factory puerh. Show More Summary

Ground Shipping China Post Puerh is the New Tea Horse Road

One of the things I really enjoyed reading about upon my return to puerh was all the lively discussion on shipping. This article on shipping fees is especially interesting. I had never seen shipping fees under the microscope like they are currently. Show More Summary

Recent Synergy Among Tea Bloggers

As of late I have noticed a real synergy amoung tea bloggers. I could feel as if something was happening, a certain energy in the air. For me this feeling started with a small resurgence of old tea bloggers that have long been absent. Show More Summary

The Xiao Binging of the Puerh Industry

One of the things that has really changed since 2011 is the overabundance of xiao bings (“small cakes”). I am really unsure which vendors or factories started pressing all their cakes into xiao bings but it seems like all of them pretty much followed suite shortly thereafter. Show More Summary

White2Tea & The Post Truth Era of Puerh

Before I dropped off the radar you could count the number of Western puerh vendors on two hands. On my return to puerh buying, there are so many more out there. To me this is a good thing but a little overwhelming at first. To be perfectly honest, I have mainly purchased all of my puerh either in person in Korea or on Taobao. Show More Summary

2008 Fangmingyuan Nannou

This is the last bing remaining of what used to be three cakes from my personal stash. My tea drinking friend in Victoria convinced me to go in on a Taobao order on this one back in 2011 after reading a review on The Half-Dipper. We also picked up a cake of the 2008Fangmingyuan Jingmai which I drank completely up last year. Show More Summary

Price of Puerh: Everything I Know About Puerh Has Changed!

This quote in a post from James at TeaDB almost completely sums up my life and return to puerh buying: If you have been living in a cave with your pu’erh stash forthe past 15 years and are just reemerging to restock your stash, I have somenews for you. Show More Summary

The Minimalists Puerh Drinker's Dilemma

If there is one descriptor that people often pin on me, it is the term "minimalist". I whole heartedly agree with them. Even looking at this blog, it is very minimal in design and feel. I keep a tight ship and I think I benefit greatly...Show More Summary

Invitation to You: Let's Restock a Puerh Stash Together!

So if you have been following the story so far...I recently was surprised to know that my puerh stash was almost gone.I have reflected on the reasons this has happened so it will never happen again.So now I have to actually replenish my puerh stash and bring it up to the glory it once was... Show More Summary

How Did It All Go So So Wrong? & Learning From Past Mistakes

It is said that mistakes are always good because we can learn from them- it creates a learning opportunity that will maybe benefit us in the long term... So, please join me in this life lesson... maybe it can also benefit you in the long term...So after I realized that my puerh stash will pretty much be gone in a year or so. Show More Summary

It Happened to me: A Puerh Drinker’s Worst Nightmare!!!

Warning the following content is graphic to drinkers of raw aged sheng puerh… It happened to me and (this is your warning), it can happen to you… I just happen to drink through a few cakes of approximately 10 years aged puerh, no big deal. Show More Summary

Hanging In My Office At Work

It seems appropriate considering odds are that the tea in my cup comes from one of these "12 Famous Tea Mountains of Xishuangbanna"!Although the puerh tea featured in the past on this blog doesn't really represent the actual puerh I'm...Show More Summary

The "NEW" MattCha's Blog Is A Puerh Blog!!! Ok?

Well my favourite tea is raw puerh cha of course!It has always been (since well before the start of this blog at least). All my tea friends and all the tea people I have ever been close to enjoy raw puerh much more than any other kind of tea. Show More Summary

MattCha's Blog's Many Accomplishments... Horay!

The Old MattCha's Blog was started at a time with very little English knowledge about:1- Korean tea history and written classics2- the various types of Korean teas and their production3- where to purchase Korean teas4- Korean teawearEnglish...Show More Summary

Goals of Old Blog Accomplished!

I remember reading some of the exciting tea blogs coming out in 2006 and 2007 and wondering why nothing was ever mentioned about Korean tea? I wondered why there were no posts about Korea's delicious teas and there were no beautiful Korean tea wears to be found. Show More Summary

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