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| Day 19: Alishan Qingxin Oolong from winter 2021 |
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| Day 20: Zhengjian Tie Guan Yin from Anxi, spring 2022 |
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| Day 21: high roasted Wu Yi cultivar Baozhong from Pinglin, spring 2020 |
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| Day 22 : Imperial OB from Hsin Chu, summer 2020 |
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| Day 23: Da Yu Ling 104K, spring 2021 |
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| Day 24: Loose Gushu raw puerh from the early 2000s |
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| Day 25: 1932 Ai Jiao Oolong from Hsin Chu, Taiwan |
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| Day 12: Dong Ding style Oolong from 2009 paired with couscous |
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| Day 13: Wild gushu puerh from Lincang from spring 2006 |
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| Day 14: yellow mark cooked puerh cake from 2003 |
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| Day 15: 15 tea pairings and this Wild red Liu Gui tea from Taiwan paired with fried tofu skin |
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| Day 16: Hung Shui Oolong from the king of the Dong Ding competition, spring 2023 |
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| Day 17: Menghai 7542 raw puerh from 1999. |
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| Day 18: Jade Oolong from Zhu Shan, winter 2023 |
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| Day 6: Qingxin Oolong from ChangShuHu (Alishan), spring 2023 |
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| Day 7: Wenshan Baozhong New Jin Guan Yin, spring 2021 |
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| Day 8: High Mountain Oolong from BiLuXi, spring 2017 |
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| Day 9: Raw Gushu puerh from Lancang, spring 2019 |
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| Day 10: High mountain Oolong from FuShou Shan, spring 2023 |
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| Day 11: Top Hung Shui Oolong from Ali Shan, spring 2016 |
