This week, we have a special audio-only podcast, sourced from a Livestream I had with West China Tea's So-Han Fan.

So-Han owns a teahouse in Austin, Texas, so we're constantly talking about the tea and tea business. In this episode, we delve into the behind-the-scenes of running a tea company, working with tea farmers, knowing the language of the manufacturers, and drinking quality tea. The last of which, has more to do with understanding the experience of tea making and drinking tea than it has to do with specific parameters. And insect poop tea. We talk about that too.

Join Jesse’s Tea Club: https://jessesteahouse.com/products/jesses-tea-club-subscription-service?variant=43241340567777

2:48 Smoke and roasted teas

7:06 Trying for the sake of technique

18:21 Stereotypes against Chinese businesses

20:48 Colorism and Perceptions of the Asian Community

22:10 Suspicion and misinformation regarding manufacturing in China

23:05 Assessing food quality of the loose-leaf tea at West China Teahouse

25:21 Tea manufacturing vs. Tea curation

25:35 Calling in the experts

32:52 Comedy and tea

36:08 The age of tea

#chinesetea #gongfucha #gongfucha #looseleaftea #culturalexchange #foreignerinchina