While at the wedding rehearsal I got a chance to talk to my new
nephew-in-law. A while back I gave him some black puer bricks. He
said it is the most amazing growth medium he had seen for making
Kombucha. He apparently forgot the fermentation already had a head
start. The luncheon was completely organic from the dairy farm he is
buying from his parents. I'd clog my arteries on unpasturized milk and
butter everyday of the week if I had a chance.

Jim

PS It's almost to the point where the seller is out of stock before it
hits the website. On one recent order I got the last 5 from an
alotment of 3000 2005 Menghai Dayi 501 100g fang in the box. I tried
to order 10. They're gone for this year. I see some around in the
250g size.

Alex wrote:
....Sorry I had to cut in somewhere...
> As far as the risk of buying bad tea, I don't know. I feel that, while
> I am certainly not one of these Robert Parker (or Teaparker) types that
> can tell you what farm on what mountain produced the tea, and what was
> wrong with the water and pot used to brew it, I can tell good tea from
> bad, and more importantly, I can tell tea that I like from tea that I
> don't like. I think the idea of laying down bingchas as an
> 'investment' (rather than as something for me to drink when I'm
> retired) is a ridiculous one, all the more so because of the current
> boom. What are these investors expecting to get as an annual return?
> And when it comes time to sell the things in twenty years, how are they
> going to convince the buyer that it's not fake? I would think it's
> easier to tell fake young pu'er from fake old pu'er, no?