2012 Golden Needle White Lotus Dayi Ripe [Dennysodes #111]

Yeah, so yeah, new TDB setup. It's pretty sick, but as you can see, we're not talking. Because, uh, well, we didn't break up. I just kind of, look, audio's hard, y'all. But, uh, we're excited. Yeah, you. We're excited. Getting, getting text messages, getting clicks. Taking off the headphones. What are we drinking today, family? Old Needle White Lotus is what we're drinking. And, yeah. Dang. I have this footage of that from the, uh, opening of this cake up, right? And it's always really fun. Look at this, y'all. Look at this. The zoom. The extra zoom. Oh. So magical. This is just some fun footage of, uh, getting into this cake. Let's fast forward a little bit, y'all. Okay, here we go. We're opening up the, we're at the, the sticker. Okay, we, we're doing it. We're doing it. We're actually doing it. Okay, here we go. We're getting into it. Mmm, look at that. Look at that color. Now, the issue that I talk about in this, in this video a lot, that everyone is really concerned about. I know, it looks a little bit too blue. You don't say it, while you're thinking it. I'm gonna work on that. But, otherwise, actually, the color, uh, on this, I think it looks pretty good. I think I can get it fairly consistent. Um, there's a little bit of natural light coming into the shot here, but not too much. Most of it is, uh, a very, very silly looking. This whole setup is awesome, is what it is. Very lo-fi, as, uh, a good friend would say. It is a ripstop fabric, 40D white fabric, so that I can, uh, get some good light. Although, there's plenty of light bouncing straight off of my big old forehead right there. Yeehaw, buckle up, y'all. Forehead light. Anyhow, yeah, way too blue. That's okay. Um, just some footage of the brick crackling on the cakezilla right here. Ooh, look at that. It's so cool. I got multiple shots. Oh my god, you can see it. Multiple shots. Yeah, that's so neat. Wow, you're so excited. Um, this has taken longer than I'd like to admit. I'm gonna have to, like, mark where the camera goes and stuff, which makes sense. Um, but yeah, I'm excited. Here we go. Strategic blip. But yeah, yeah, buddy, it's blue. We, we get it. The yellow here, yes, yellow is a little bit too yellow. In real life, it's a little bit less saturated than that. But I want the saturation, maybe even a little bit of an artificial saturation, so that I can show everybody the differences between different, for example, shung teas, or different storage, and how it affects the oxidation in the leaves, or something like that, blah, blah, blah. All right, dude. Okay, that, that was, yeah, all these sounds of crunching and cake opening deliciousness. I have two mics. These weren't loud enough, so my filtering was clean. Not super cool. Turned the gain up, so hopefully you guys can hear a little bit better now. But it's gonna maybe pull a little bit of extra noise when I am talking. I don't know, I'm working on it though. Using two mics, I have one pointed at yours, truly one pointed at the the tea itself. Trying to find the right balance. In the video, I talked about how getting that set up in OBS is, uh, two channels in OBS is kind of a nightmare. And with the filtering and stuff, it actually caused a lot of clipping and messed up my, my stuff. Same thing happened in, um, Windows. So I'm using Linux, but I actually loaded it up onto a laptop to see if I could figure it out, and nope. So what I actually ended up doing was basically using, like, um, OVM, I think is what it's called. I've also used Carla, basically like a, um, I think, what's the, what are they called again? It's a way of configuring all the different audio inputs and outputs. So, um, you'll help me remember in the comments or something. But, um, but yeah, did that. So I channeled one side, one, like the left, uh, channel goes to its own unique track, and the right channel goes to its own unique track. So I could get both audio to be imported correctly, but then it was all kind of messed up. So I'm gonna find the right balance on the actual audio interface itself. Got an echo, but you can hear the little sounds, pouring all those little ASMR bits and bites and sound nuggets that y'all want. No, I do. All right, switch to the Zuden Shop, brother. Come on, do it. Come on, homie. Click the button. Click it. Click it, you devil. Get in there. All right, we're just fast forwarding it. Oh my god. Oh, yes. Sweet satisfaction. Again, a little bit too blue. But overall, very pleased with that detail. Over, you know, yeah, we're happy. We're doing it, y'all. We have scene transitions. We have a zoom shot. We have a cowboy portrait, kind of a shot of y'all's truly grovia. Okay, so I drank tea on this episode, and let's talk about it for a second. This, uh, dai, it's fine. It's too expensive for, I think, what it is personally for me. It's not bad. It just didn't, like, ring all the bells for a $70 cake of 2012, right? Definitely give it a couple more shots before uh, drinking the rest of it. What the hell am I talking about? Yeah, I'm gonna drink all of it, of course. But, uh, yeah, it's fine. I think the Anzian, uh, Anzian cake, uh, it's cheaper, and I enjoyed it more. Actually, I don't know if it is cheaper. It was cheaper from Taobao. Yeah, I enjoyed that one more. Just had a bit of a better mouthfeel to me and better flavor. This just tasted like an elevated 7572. Nothing wrong with that. 7572 is one of my favorite recipes. I got a couple of them cakes, uh, like five, six, um, different years, and, you know, it's cheap. And is this worth three times as much? Two and a half times as much? Uh, maybe. We'll find out. I'm gonna do a couple more sessions on it. But at least initial impressions, not really. Then not, you know, the thing that I, excuse me, Gauls, guys. Gauls, what the hell? Um, it was, it was good, but it just lacked a little bit of, interesting, I'm realizing this is a very directional mic, so I cannot be like point, like, looking at different ways. Um, yeah, it, it was fine, but was not my favorite. The thing about good, you know, the better ripes from Daiya, I think, is just the mouthfeel has increased. Maybe a little cleaner. Look at that, guys. You can see the cha-hai in the shot. You can see it closer up in the top. Oh. Taking 111 episodes to get here, you weirdos. And actually a lot more that had been filmed. And then redone. For, like, in this case, where I can't redo the breaking into this cake, and I'm not gonna, I don't think I'm gonna buy another cake of this. Hey, we're doing some audio. Oh god, look at that. Look at that high pour. Oh. Getting a little warm in here. Okay. Anyway, the stoke is real. I mean, it's, it's, it's big. It's big stoke. There's some sassafras root stuff on the, on the bottom of this. Guys, come on. Yeah. Yeah, look at that face. Denny approves. Can I zoom in on that? Watch. Bottom left. You boys about to, oh, he's watching. Oh, is it looking good? It's looking good. Yeah. Oh, yeah. Uh-huh. That is satisfaction right there. All right, weirdos. You're watching me react to a video of me that I messed up or something. I don't know. Anyway, TV is getting strange. Thanks for tuning in. Bear with me with the, uh, incredibly shiny head and continued stupidity. That won't change, but maybe we can get the lighting a little bit cleaned up. Until next time. Bye.