Greetings to all and welcome to the inaugural post of A Guy with Gaiwan!
Who am I?
Several of you will recognize me from the tea communities of Steepster and Instagram. I go by “kieblera5”, “kiebs”, or “that puerh addict.” Kidding on the last one, I think… I love puerh tea – both shou and sheng, though my preference is towards a nice dark cup of shou. My favorite teas include 2000 Green Peacock Sheng from Essence of Tea, 2001 CNNP Orange Mark Shou from White2Tea (no longer available), and a large number of other delicious teas.
What’s the point?
Okay, cynic. Why am I making a tea blog? Well, I’ve wanted to write about my experiences with tea, keep track of my tasting notes/pictures, and organize it all for my enjoyment. Naturally, a blog is a pretty good place for these musings. I’m also interested in all aspects of puerh education – from production to the Chinese language used to describe it. This blog is my education. I hope you are also educated by it.
Since this blog is about puerh education, this means one thing – I am learning. I am not an expert. I do not speak or read Chinese (yet). If you have a comment, question, concern, or I’m just straight up wrong, please let me know – I can always fix a post and your helpful comments only aid in my education.
What am I drinking? Parameters?
In reviews, I try for “standard ratios” to get a similar experience across the board. This means 6g/100ml for sheng and 8g/100ml for shou unless otherwise stated. I also brew all of my tea at 205F/96C. I’ll be drinking a ton of tea for this site at all stages of aging. You might find reviews of unreleased teas, out of stock teas, and random maocha samples from friendly vendors. No puerh is safe from my gaiwan.
This blog is for education, not profit. In that same regard, I don’t pull punches when reviewing teas – no one is buying a favorable review. I’m also just one puerh addict in a community full of tea lovers – my opinion doesn’t speak for anyone else and you are more than entitled to think I have poor taste.
If you’re the social type, you can follow my blog here or my posts on Instagram. I also love sharing tea, so don’t hesitate to get to know me and/or ask for a sample of something that I’m raving about. I’ll also be posting a few unique “theme days” after I get a few weeks of blogging under my belt. Stay tuned for more.
Until the next cup.