Visiting a Bangkok Chinatown shop

 

Kittichai and Gerda

I've written this basic post a number of times, about visiting my favorite Bangkok Chinatown shop, Jip Eu (on FB here), so next it comes up how to vary that, or why to write at all.

I recently visited to meet an online tea contact, Gerda, who wanted to explore local tea options, which is the main repeating theme.  I've met some of my best tea friends under exactly these circumstances, most notably Huyen, Suzana, and Ralph, that covid-era online social group.  It's always nice having an excuse to do an extra shop visit, and I'm always considering buying tea to give to local monk friends anyway, since they can't go out shopping on their own, due to a restriction against that.

I'll cover how this visit went related to someone being new to tea learning about types, exactly what happened.  That will naturally overlap with concerns about why it could be difficult exploring teas in this way, especially related to visiting Chinatown shops, which are a singularly good resource for tea enthusiasts, but there can be problems to work around using such a source.

It was interesting seeing that visit posted as a Tik Tok edited video, here, showing that shop, the owner Kittichai, and I'm briefly in it.

That visit background

That new tea friend is another American also living in Bangkok; we met through mention of potential for meetups (tastings, as intended) in a local Facebook tea page I started awhile back.  I might clarify that I'm living between Bangkok and Honolulu these days, since we moved to Honolulu so my son, who is now in high school, could experience that education system.  I'm still based in Bangkok for work, and my company very generously let me work remotely for over 4 of the last 10 months.

That visit started with asking her about her favorite tea type, which is rolled oolong, along the line of Tie Guan Yin, so that's what we tried first.  The owner, Kittichai, who feels a bit like an extra uncle here (which I have a few of, between Bangkok and Oahu, a real blessing) started showing us a more roasted version, and based on her preference we switched to a greener version.

blending modest quality Shui Xian at that shop

I was familiar with Kittichai having family in both Anxi (in Fujian where TGY is produced) and in Wuyishan (where "rock oolong" comes from), but had lost track of him having a brother in both areas, both of whom make and sell tea.  So nice!  That doesn't necessarily mean that everything he presented from those areas is exactly what it's described as, but it bumps the likelihood quite a bit.  I take everything I hear related to tea as a generality that's either very likely or unlikely to be true, or indeterminate, not that I have a suspicious nature, but most sheng pu'er sold is described as gushu (old plant material), growing under natural conditions, and a lot probably isn't that, and definitive sorting is problematic.

The Tie Guan Yin was good.  Good is all relative; to me the best versions of that type are sweet and floral, perhaps with some vegetal base tones, clean in effect, with good intensity, good mouthfeel, and some aftertaste carry-over. It was like that, positive and pleasant.  Then saying all that reminds me of a discussion recently when use of pesticides and chemical fertilizers came up, with that discussion participant claiming that the valued typical character of much Taiwanese rolled oolong, which are like that, with pronounced mineral tone base added, comes in part from use of lots of chemicals.  

How to place that?  Any gardener knows that if you bump nitrogen and other inputs, maybe even including the plant equivalent of steroids, compounds that trigger growth, and pesticide protection for the plants, you can max out plant growth and robust produced fruit or flower character, but all at a cost.  One cost is that you're consuming at least some of the residual traces of that.  Since all of this is a tangent here lets get back to what we experienced that day in that shop.

Next we tried a Rou Gui presented as from within that park area in Wuyishan.  If it is that it's definitely an organic tea (per my understanding, which is always limited to some extent), because inputs of what can be brought in that area are controlled through checkpoints.  What are the odds that the tea wasn't what it was described as?  Impossible to judge.  Authenticity is much higher given the background context, that sourcing occurred in connection with well-connected and trusted locals there, but again I tend to take it all as probabilities, and not sweat the uncertainty.

one is Kittichai's brother, pictured on elaborate packaging he showed us

Rou Gui brings up an unusual "trueness to type" issue because it's a translation of cinnamon, and versions tend to taste like cinnamon, but not all do.  Some can be absolutely amazing while tasting nothing like cinnamon; apparently a set of inputs including plant type genetics and growing inputs can bring out citrus or even peach notes.  This tasted a good bit like cinnamon, which of course is also nice.  Roast was moderate; often very high roast can ruin such teas, although that should be an input relating to error, or an intentional step used to mask flaws.  Or some people prefer heavily roasted tea versions, of course.

High quality Wuyi Yancha versions can be made in a range of different styles, and this was in that range.  It's tempting to point out which I see as most traditional, since hearsay input would link to such claims, but who knows if that even makes sense.  50 to 100 years ago there was probably a good bit of variation in styles, so claiming one style was quite universally regarded as optimum in an earlier golden age probably doesn't work.  Or maybe the opposite is true, but it may be impossible to find great sources to settle this point for you, even there "on the ground" in China in that area.  Beyond only mostly believing stories about production inputs I tend to focus more on the experience of teas than stories about history or version changes over time.

Kittichai wasn't telling such stories anyway; he was describing character related to how good versions tend to be, back more on starting points, because that was relevant for that audience, for someone who needed to become clearer on what rock oolong and Rou Gui are first.  We talked a little about an aging issue as an exception, with me explaining to her that my preference related to this style is that there would be no point in aging it, since freshness, quality, and pleasantness all came across well just then, which Kittichai agreed with.  It was interesting how with him also minding the store a bit (his wife was missing that day; kind of a shame) he said the same thing separately, a few minutes later.

Kittichai really does know teas, in a sense better than me.  I can't make tea, produce it from fresh leaves, and he can, and has.  That brings up an odd point we discussed; he described these teas as hand-made.  Per lots of discussion with another tea friend in Wuyishan (Cindy Chen, of Wuyi Origin) it's just not practical for people to be making very high quality tea completely by hand, because it takes too much work input, so it really comes down to using different kinds of machines for different volumes of tea production.  For some artisan out there making a few kgs a year of some special version maybe, but it's harder to imagine someone replicating that tight ball shape for Tie Guan Yin.

I never did describe that Rou Gui.  The other TGY description was general enough it works, just swapping out some flavor description:  it was pleasant related to lacking flaws, having a decent full feel, with a nice mineral base, good intensity, and pronounced aftertaste.  For flavors some cinnamon joined other earthier range, not heavy at all related to roast level being a moderate input.  Pronounced aftertaste and structured feel really stood out.  I described how a mineral range not completely unlike how some pen ink smells can work as a quality level marker, and that was included.  Flavor intensity wasn't full-blast, but aftertaste experience really lingered, all of which works.

The nicest part of getting tea in that shop is that there's an uncountable range of variation in there, maybe too much, since finding exactly what you want might be easier from a list of 25 or 30 versions, versus hundreds of types being stashed away.  Kittichai showed us a novel bud and fine leaf version from Fuding (also Fujian), which looked great, a lot like good Bai Mu Dan or Nepal white versions, but we didn't try it.  Someone just walking into that shop might not ever hear about that white tea version, or end up trying the two teas we did, or learn that there's plenty of aged sheng pu'er in there as well (it's not their specialty, but it's a good place to buy an old Xiaguan, Dayi, or CNNP cake, or even better versions, just from a limited selection).  They tend to ask guests what types they are interested in, and that's what they would hear about, and perhaps try some of, and maybe only that.

To keep the visit description moving at the end I bought some inexpensive Shui Xian oolong for the monks I often visit, and she bought some of the TGY.  It's a good place to buy inexpensive jasmine green tea too, to add another recommendation to that.  

Kittichai gave us samples of a Fujian white tea and a Rou Gui, which he said wasn't as good as the other we tried, but is pleasant.  That's too much, really, for a vendor to share samples when your purchase is so limited, and you've been tasting top shelf teas there, but that's how it goes visiting a vendor who feels like visiting an uncle.  Sometimes I bring him tea too, I just didn't that day.  He mostly only likes the conventional Chinese style range, extending out to appreciating sheng pu'er, so bringing him Thai sheng versions that don't completely match, or Assam or Darjeeling or whatever, he can appreciate as novel but they're not what he likes.  Fair enough.

Walking back to the MRT station we passed another local well-regarded tea shop, K. Mui Tea, not more than a long block away from Jip Eu.  I pointed out the tea stuffed oranges that many people find interesting, and she bought a white tea version, and I bought two shu pu'er versions for monks (I've got tea to drink; I might buy a cake to set aside once in awhile but I don't tend to buy 100 grams of this or that for me). 

That shop owner greeted us (warmly; I'm sure that he's a good guy, from that and prior contact), and we tasted a shu version and some Mi Lan Xiang Dan Cong, even though we were mostly just passing by.  The Dan Cong was pretty good for the price range, the rare type-typical, slightly above average range quality selling at good value that doesn't always come up for Dan Cong.  The shu was good for an aged, medium quality version, a 2006 tea that I remember selling for $40 or so per cake pricing.  You don't get best of the best of anything for that modest pricing, but pretty good shu can be nice, and good value, and that's what it seemed to be.  I mentioned to my companion that it's regarded as the gentlest for your stomach, aged shu pu'er.

that is about $40

different stuffed citrus and pu'er dragonballs (shown) are good for a quick impulse buy

And that was the outing, quite pleasant, with a lot of ground covered in a short span of time.  Randomly visiting Chinatown shops can actually be unpleasant instead, at times relating to not getting much attention from vendors, or not tasting above average tea versions selling for low prices.  What you might try in a visit can be random, depending on what you communicate, and how a shop owner interprets that.  What we tried in Jip Eu was at fair pricing; it was more a concern that neither of us was really in the market for buying much volume of above average quality tea.  

The better Wuyi Yancha in Jip Eu has tended to sell for 1000 to 1500 baht per 100 grams in the past, $30 if it's just good tea, and $45 if a background condition relates to rarity and higher demand, as with that Rou Gui version, described as from within the natural park area there.  It's awkward comparing that to how inexpensive what I bought was; their main market is for selling low priced related oolong versions for very little, more like $3 per 100 grams.  It would take a lot of sales volume to keep a shop open, selling teas like that, and shop overhead in the US or UK would prevent it from being possible at all, even with moderate better income stream from the other better teas.

at a recent religious event at Wat Pho

visiting there with a family friend from China exactly 4 years ago

visiting with that girl this past weekend, a bit grown up now

Re-trying a 2011 FT Xiaguan mini cake

 

It's been awhile!  I don't know if I've ever taken a full month off posting here, or even off reviewing, but that just happened.  I moved back from Honolulu to Bangkok again, a cycle that will seemingly keep repeating for awhile, so things have been busy.  It's odd being slightly overwhelmed by the heat and humidity, again.  Running has been rough; a lot of outings cut back slightly for distance while I acclimate.

Nothing is really new related to tea, except that I recently met one of those next level tea experts, Olivier Schneider, which I don't plan on covering in detail here.  He's nice.

This post is about retrying a sheng version I've not checked on for a couple of years, a Xiaguan mini cake, not so different than their tuocha shaped versions, but for whatever reasons not as earthy.  This earlier vendor description (it's from the Chawang Shop) covers what it is:

FT(For Taiwan)" means this small iron cake was a special order of "Fei Tai" Company. Fei Tai Company is the biggest Xiaguan TF and Menghai TF pu-erh tea distributor in Taiwan. It is claimed that the customized products of Fei Tai company reaches a higher quality in Xiaguan TF. The high-level "FT" tea chose better raw materials. Iron cake is tightly compressed, so its qualitative transformation is slow. Definitely tea for longer-term store. High quality early spring large-leafs material from 2009 and 2010, and was used Cang Shan mountain spring water for the steaming process. This cake is not too smokey, typical for Xiaguan teas. The taste is strong and powerful, floral and sweet huigan.

Odd that FT stands for "for Taiwan" when it's that vendor name's initials, right, Fei Tai?  I've seen that for Taiwan reference before; maybe it just worked out that it could mean two things.  It's interesting that this is a blend of material that is now 13 to 14 years old, even though the cake is 12, the pressed version of that older material.

Review:

First infusion (after a rinse):  brewed a little strong, so the effect is a bit intense; I guess I was still trying to get it to open up.  Flavor range seems positive, not atypical for Xiaguan, but on the fruity side as those go.  I just re-tried another larger size tuocha version recently that includes more of the smoky and mushroom range, which isn't a favorite.  For that tea I was wondering if even another decade would shift flavor profile, feel and the rest, into a place I really like it.  I do like this.

Earthiness is present, for sure, which people could interpret in all sorts of ways, as aged wood, tree fungus, leather, or however else they might see it.  Feel is resinous, full, and a little dry, so better brewed a little lighter than this round.  Beyond that there's a fruitiness that I'll try to unpack better next round.

Second infusion:  by fruit of course I mean warm, towards-earthy fruit, maybe most like dried Chinese date (jujube).  This isn't so complex that there are lots of layers to it, or a very refined character; intensity and complexity is good, but it's straightforward.  Bitterness hasn't dropped completely out but this might be another half dozen years away from a more fully transitioned, aged character, or maybe a decade.  Then that's a funny thing, because teas age really fast here in Bangkok, so that fresh, floral sheng versions seem much different a single year later when stored here.  I don't remember this being any different several years ago.  The earliest impression I have is from an early round of a review 4 years ago:

There's a faint hint of smoke, a decent level of bitterness (especially for being a light infusion), and an unusual oily feel to the tea, along with dark mineral content that is somewhere between petroleum and well-corroded metal.  Oddly that's all pleasant. 

I mentioned that I liked this enough that I might buy more to age, and I finished that 125 gram mini cake later, and bought two more to store, one of which I'm first trying now.  I think I remember this tea differently because it aired out a good bit as I drank it over the course of the year or two after that.

Smoke is not noticeable now, and the oily feel I would now describe as sapiness.  What I interpret as fruit I remember from trying this before, not that early time, but over the course of drinking the rest of that.  It seems a little odd that I liked this that much for the description, and for not really loving edgy, dry, smoky sheng versions back then, nearly as much as I could relate to them a few years later, after a lot more exposure.  I've been considering buying another cake of a standard full size version in a Chinatown shop here, one I've barely touched for it being not quite ready as a 2006 version, but one I see a lot of potential in (this one, an 8653).  It's odd that spending 17 years in Bangkok isn't enough aging transition time, but in a few more it should come together.

Fourth infusion: there's something really catchy about the way those flavors balance.  I might be missing an input people describe as camphor; it's hard for me to isolate anything as being like that, in most instances, but this is in that range.  It's not that one part of the flavor is so pleasant, it's the overall effect.  The sweetness and range I interpret as fruit helps it achieve that balance.  Probably as with the 17 year old full cake needing more transition time this 12 year old version will be considerably better in another half dozen, and I shouldn't be drinking much of this.

Fifth infusion:  a little stronger, brewed a little longer; the earthy rock and rusted metal range really picks up if you don't brew this light, which is the only way to drink it at its best, it seems to me.  Not using a maxed out proportion would help with that, but it's longstanding habit, so I go with really short infusion times to compensate.  I could imagine this including a touch of mushroom more than smoke, but it's not as heavy on both as the other Xiaguan tuo I mentioned.  That's this one, a 2010 Xiaguan Teji Tuo, identified as special grade.

To be clear where I stand on all these I really like a completely opposite style of younger sheng as much or more than this range, even if these were optimized, aged for 20+ years instead of less than 15, or 17 for that larger cake.  Some versions I love as brand new tea, and some really shine after a couple years of transition, or in some cases can be great after 4 or 5.  I only took one sheng version in this age range to Honolulu for that 2 1/2 month stay, a purple leaf version, and I kind of missed aged teas, but it was nice going through that different cycle of experience.  Experiencing variety is nice, and sometimes I crave older sheng experience, or teas like this in the middle, with some rough edges but also interesting character.

Sixth infusion:  a bit lighter again, brewed faster, and better.  It's not transitioning enough that I'll keep up with notes; it is where it is.  The mouthfeel and aftertaste inputs are more positive than I've described so far, a nice resinous structure, and a sweet and mineral intensive aftertaste.  It's nice.  I've been able to appreciate a one year younger Xiaguan tuo version that I keep buying from a local shop, reviewed here along with two Dayi versions, for appreciating the pleasant range mixed in with some relative harshness.  I might be as interested in how slightly aged sheng varies along with having the experience itself, not just learning about and experiencing the end-point potential, but the stages the teas go through leading up to that.

A tangent about goji berries

Kind of taking this tasting summary off the rails a bit I tried mixing the next round in with some goji berries I have soaking in hot water.  I drink that infusion and eat those berries about every other day, when I think to get to it, as a diet supplement of sorts.  They're a "super food," but who knows what that means.  I suspect that them being high in vitamin A content is a lot of it, but it could go beyond that.  The taste was interesting; that's one way to try sheng with a lot of fruit input, to mix it with a dried berry infusion.  I just looked for a good reference source on that "superfood" claim but mostly only turned up light references, like this one:

...this small red and shiny berry is a real source of essential nutrients for the well-being of your body. It is particularly rich in vitamin C and polysaccharides which are two powerful antioxidants. There are also vitamins A, B and E, but also 18 amino acids, 8 of which directly participate in the proper functioning of the body. Otherwise, organic goji berries also contain 21 minerals and trace elements, including iron, selenium or copper...  The composition of goji indeed includes zeaxanthin, an antioxidant that promotes better and lasting vision... 

That reference claims that it helps preserve organs, slow aging, and protect against cancer; who knows?  Looking further here's a peer-reviewed form of source; it does sound good, as they summarize it:

Goji Berries as a Potential Natural Antioxidant Medicine: An Insight into Their Molecular Mechanisms of Action

The health benefits of goji berries include enhancing hemopoiesis, antiradiation, antiaging, anticancer, improvement of immunity, and antioxidation. There is a better protection through synergistic and additive effects in fruits and herbal products from a complex mixture of phytochemicals when compared to one single phytochemical...

There are studies that reported the presence of riboflavin, thiamine, nicotinic acid, and minerals such as copper, manganese, magnesium, and selenium in goji berries [7]...  The high biological activity components in goji berries are polysaccharides, carotenoids, and phenolics [8]... 

One of the most common carotenoids found in goji berries is zeaxanthin in the form of dipalmitin zeaxanthin...  As for now, the best natural source of dipalmitin zeaxanthin is goji berries. The fractions of beta-carotene (35.9 μg/g), cryptoxanthin, and neoxanthin (72.1 μg/g) are also detected in goji berry extracts [8]...

Sounds good, I guess, but of course I can't connect their claims about health benefits with that information about compounds present.  It is odd that I'm not experiencing greying hair much, beyond my beard, even though I'm 54, and haven't needed to use reading glasses yet, but I have no well-grounded idea what main causes for that might be.  Exercise, eating a good diet, and sleeping enough are supposed to improve general health, and I attempt all that, and have other more exotic theories about inputs I'll skip passing on here.  

This aside is more about passing on a potentially helpful diet input suggestion than a claim or endorsement; it's easy to buy some goji berries and eat a little every other day, much easier than including foods like sweet potatoes and blueberries in a normal weekly diet.

I did recently write about Bryan Johnson's attempts to stop the aging process, here, and I don't think I mentioned goji berries in that.  Other than ginseng I can't think of another input described as offsetting aging, not that I follow such subjects.

I am losing my hair; it's not as if I'm not aging at all

Conclusion:

This version is pretty much how I remember it, since I probably drank the last of that small cake two years after first trying it, so two years ago now.  I don't necessarily think this needs more time to age, in the sense that it's not pleasant now, but I think it will be more pleasant in another 5 or 6 years, so I probably won't drink much of this over the next few years, just checking on it once in awhile.  For these kinds of teas it seems to make sense to buy even more than I did, if budget allows, since if I do drink this 125 gram cake over the next 5 years and it really is optimum then I'll be down to 125 grams left, when it's actually at its best.  I'm on a tight tea budget, so it is what it is.

I like this version a little more than maybe all the Xiaguan tuocha versions I've tried so far, which isn't so many, maybe only half a dozen, totaling to a dozen versions of related forms (Xiaguan full cakes, other similar style but different producer tuos).  It's not refined, or amazing in quality level, just pleasant and nicely balanced, with good intensity and transition potential, and essentially no aspect range I interpret as negative.

nice visiting the Bangkok Chinatown again

reunited with this family member!

an iconic part of my work commute

a baby monitor lizard in a tree joining my lunch in a park

Bryan Johnson and his project to stop aging

photo credit a British GQ article (not cited or summarized here)

Not so long ago I read an article on Bryan Johnson (probably the Bloomberg version), a internet company millionaire (said to be worth around $400 million in multiple sources, but who knows), who is trying to stop his own experience of the aging process.  Longevity isn't a new theme; it has been a popular topic for awhile.  David Sinclair, a related researcher, went on the Joe Rogan podcast three years ago discussing the topic; a guest appearing there is a normal enough milestone for public perception uptake.

Writing here relates to seeing more on Bryan Johnson and this theme based on a Chris Williamson YouTube interview.  A second Youtube interview with Tom Bilyeu covers slightly different scope, based on differing interview style and background interests of the two Youtubers.

This can't really serve as a summary of what Bryan Johnson is attempting, because it's too complicated to summarize in a standard 1500 words of writing, and those other references already get to that.  I'd like to "react" to it, to offer an impression of the theme, approach, and points Bryan made, which will double as a very incomplete summary.  If the subject is of interest looking up more information is easy enough; Bryan's Blueprint website covers what he's doing, drugs he's ingesting, measurement steps identifying outcome and helping refine approach, his diet, and so on.

Before going further, one might naturally wonder if any of this actionable, short of spending the $2 million per year he does on this venture, going through countless tests and treatments and taking dozens of compounds and supplements daily.  For example:

w/Dinner (most compounds he takes with breakfast; this is the short list)

Acarbose 200mg (Rx)
BroccoMax 250mg
C 500mg
Ca-AKG 1 gram
Cocoa Flavanols 500mg
EPA 500mg 
Garlic 2.4g equivalent 
Garlic 1.2g (kyolic)
Ginger Root 2.2g
Glucosamine Sulphate 2KCL 1,500mg
Hyaluronic Acid 300mg 
Lysine 1g
L-Tyrosine, 500mg
Metformin ER 500 mg (Rx)
N-Acetyl-L-Cysteine (NAC) 1,800 mg
Nicotinamide Riboside 375mg (6x wk)
Turmeric 1g

A lot of that is just standard supplements, like vitamin C, or garlic.  I think Metformin is a standard longevity drug, the kind people into that "body hack" interest theme often take.  Nicotinamide is probably what it sounds like, the drug you ingest smoking cigarettes.  There are plenty of starting points for improving supplementation, and diet, in what he's doing, so of course some review is potentially helpful, even without sorting it all out, the approach and measurement themes.  

Anyone could be skeptical that the entire project makes sense, or how he portrays it, or about any one input, but surely most of it is well-grounded, whether or not it adds up to a way to stop aging.  Or to extend his final life-span; it's not clear that the two are exactly the same thing.

Again this will be my impression, partly informed by reviewing longevity related content and issues over a period of years.  I'm not a great reference for deciding any single point, but at least I've been exposed to a broad range of ideas.

Does it probably work?

Let's back up further; could this work, is he extending really slowing aging and extending life-span, or just becoming quite healthy?  What evidence can he show that it's working at all?  "Science" has developed a range of different markers and metrics for approximating biological age, and of course that's the kind of thing Johnson and his team are optimizing.  If you accept that these measurements work well then he is surely succeeding.

The one interviewer, Tom Bilyeu, thinks it's worth considering since Bryan looks like an elf.  Really?  He's the subject of a complex and multi-layered skin conditioning and regeneration program, using drugs, moisturizers, and treatment processes that includes laser therapy (zapping blemishes?).  I think he looks unusual related to holding a 5% body fat, so he lacks the normal level of fat under his skin, looking a bit gaunt, pale, and frankly odd.  

That brings up an aside worth considering:  he lives at a permanent calorie deficit, per his description offered in discussion.  I didn't catch how that's supposed to even be possible, or could make sense, since ordinarily that just means that someone is in the process of losing weight, and he's not.  By definition he can't be living long-term at a calorie deficit and remaining at the same weight, unless "deficit" here relates to a gap below a conventional norm, not taking in less than he is expending (the normal meaning).

Related to that broad array of age and health related markers, part of his story is that he's essentially a 18 year old, related to the story all those tell, even though he's in his 40s (45).  Or probably different markers tell different stories, so maybe secondary claims that he has delayed aging and experiences it at a slower rate (a rate which he cites) or has rolled back identified age by some time-frame, per varying age-marker measurements.  

It all must be real enough.  It's hard to really accept that his health must be optimum, or to extend all this to concluding that he's likely to live to be 100, or any other milestone.  I've seen 120 mentioned as a target upper limit age, but if that's not from him (or his team) it's not even tied to their ungrounded speculation.  He might end up killing himself taking up such an artificial and extreme diet and drug regimen; stranger things have happened.  But I can easily accept that a lot of his organ functions could be operating at a relative optimum.  He makes the point in one interview that if longevity treatments become more effective over the next few decades, which seems possible, then he doesn't need to live to over 100 based on adjusting this current protocol, he only needs to minimize aging impact until better treatments replace it.  Fair enough.

His philosophy

This isn't just about optimizing aging, restricting aging process to an absolute minimum.  That is the main driving goal, of course, the principle he's based his life on.  It's important to consider why he is doing that, and what it means to him.

His explanation might not be interpreted as adequate.  It's framed as a relatively natural goal, that if someone likes life they would naturally pursue living more of it.  Then it factors in that if longevity pursuit progresses over the next few decades someone would need to still be around then to benefit from it, so a 46 year old would naturally want to slow the aging clock as much as possible, to get in on that.  He broke up with his girlfriend when she developed breast cancer, per news stories (so allegedly; who knows really), which raises two points, with only one relevant to this main theme.  That experience, along with prior conditioning, could have triggered a concern over mortality in him.  And it paints a picture of him as a narcissistic and poorly socially conditioned individual, if he did drop a life partner in a time of need based on filtering centered on self-interest, which may or may not apply broadly.

From that basic start he portrays it all as about having a vision, doing this project as research, using himself as an n=1 research study to suspend the aging process.  It's for his own benefit, of course, and also for others who can parallel and further the same research goal.  I guess that works?  For sure he's already selling whatever it is related to this pursuit, not just developing it towards what he can profit from, but paralleling the profit-taking to compensate for or overtake the $2 million annual spend on this project.  Again all fair enough.

The parts about comparing his personal vision to other geniuses seems a bit much.  There are lots of longevity-interest practitioners out there; he is just better funded, takes a different approach, and he might be considerably more dedicated to the goal.  This doesn't seem much like Steve Jobs driving Apple's progress, the case of a guy trying to live longer, drawing on a broad and deep range of ongoing research, and tons of "expert" input.  His team probably is pretty good, but it would take a lot of doing to review that.  The spending and the claims are the interesting parts, and it's really not easy placing the latter.

The relation to vampirism, and range of other practices

Per Bryan's own communication he is using his son's blood as an input to offset aging.  Creepy AF!  Maybe this isn't as questionable as it sounds, since it's voluntary on his son's part, and normal enough for people to donate blood or plasma, but him having unusual degree of leverage in this situation changes the optics, him possibly passing on his fortune to his son, or maybe not, especially since he plans to not die on a normal time-frame.

It brings up a larger question:  just what range of treatments and inputs is he undergoing, beyond supplements, diet, exercise and drugs?  Some seem to clearly be cosmetic; he has had cosmetic surgery in the past, use of fillers if I remember right, and dies his hair, which is probably going grey.  Then he is also maintaining low body weight, undergoing lots of testing (which isn't a treatment, more monitoring and feedback related), laser treatment and extensive other treatments for skin, and that blood transfusion process.  And what else?  He's on a vegetarian diet, framed as an ethical decision, not necessarily an anti-aging input.

It's interesting what isn't included.  He doesn't use heat or cold treatments, the now popular sauna and ice bath combination.  There is no clear explanation for why not; in interview questioning he simply states that he goes by the recommendations of his team of experts, not attempting to try out everything out there, or whatever is popular, so he isn't concerned if he doesn't get to some range of practices.  It's odd range to omit though.  It doesn't sound like he's experimented with this range in the answers, and it seems feasible that cold treatment really could adjust hormone balance and inflammation.

He's not fasting.  Per interview discussion he claims that earlier diet input was based around a one meal a day approach (OMAD), but that the same calorie input (around 2000) caused him to drop to 3+% body fat, an unhealthy level, and that switching that to eating over a 5 or 6 hour window allowed him to move back to 5% instead.  Is that ok, living at 5% body fat level?  I don't know, but I've certainly experienced living out a calorie deficit myself related to wrestling in high school, and it's not pleasant.

A couple of related thoughts come to mind.  People into fasting claim that there are substantial benefits to pausing eating for 4 days or so at a time, autophagy and such (a switch-over of body functions to recycle damaged cells, which may or may not occur in ways that match popular conceptions).  Here one would either accept that Bryan's experts are probably as good a reference as anyone on whether or not that's worth pursuing, or could instead guess that he's arranged for a half dozen doctors (or however many) to promote whatever they are inclined towards, so all of this is probably a bit random.

Related to the low body weight input, and vegan diet, I've always guessed that this input may have slowed my own aging input.  I was a vegetarian for 17 years or so (not vegan; it was hard enough balancing diet with limited dairy and eggs input), and was fairly underweight through most of my 20s and 30s, only moving above 150 pounds or so at the end of my 30s (at 5' 8", if that helps place it).  I'm not visibly aging normally, without developing skin wrinkles, grey hair, and muscle tissue loss.  It's hard to say how that relates to other internal organs, or my brain.  Exercising a good bit across that time may have helped too, but I quit routine exercise in my 40s, picking it back up at 50 as a running habit, and I still haven't developed much grey hair.  Which I can't place as a general age marker, of course; the point is to connect unusual personal experience to these themes as best I can.

Comparison to other longevity research and practices

This extends beyond what I can cover reliably, but I have ran across some interesting input for this, so I'll share some thoughts.  I really liked catching some of the Leo and Longevity content creator perspective on these themes, even though he doesn't seem to be accepted by the "longevity community" as a spokesperson, or representative of normal perspective.  Leo's Youtube channel is here (no longer updated, he died in a likely murder, an odd twist given that theme of extended life-span), and a Reddit longevity sub (group) is here.  Reddit groups can be a little rough, a short step towards Twitter for negative exchanges coming up, but that one seems grounded and civil.  A Reddit group related to fasting isn't bad either, another subject I've brought up, but it talks about personal experience and guidance most, not discussion of research claims for benefits. 

It's my take (do I need to keep placing that?) that conventional longevity research and uptake relates to drug use first and supplementation second, to researchers identifying compounds that relate to links in normal life-experience and bodily response that relate to longevity, and using those as drug inputs to try to approximate or enhance conventional experience.  Fair enough; all that matches the modern medicine paradigm, and the standard interest form of "body hacks."  But fasting is something else, adjusting a life-experience input towards a similar end.

Here is where I add that I can't describe what I've heard about researched compounds enough to do any justice to presenting them, so I'll drop most of what would be informed, practical discussion.  Bryan Johnson and David Sinclair, the best known anti-aging researcher, both discuss use of drugs for this purpose, so further research into that wouldn't be difficult based on their claims or discussion, which others in different related groups or review articles and videos could help place.

That Youtube creator, Leo, experimented on himself, taking a lot of different compounds over time to try to determine effectiveness.  Maybe far too many, since he was not only interested in longevity, but also earlier on in body-building (use of steroids and growth hormone), in healing compounds (peptides and SARMs and such), in nootropics (mental function boosting drugs and supplements), and in sleep experience adjustments, trying to stay awake for extended periods of time, in addition to helping maintain sleep.  He was also into fasting, and experimented with exposure to cold, and surely many other inputs.  All that couldn't be healthy.  And he couldn't really isolate inputs, varying practices like that.  He did use routine blood testing to analyze outcomes, to the extent he was able to, but had to do so without the benefit of a panel of supporting doctors and a $2 million / year budget.

Where does this lead, or end?

Bryan will either live to be 120, as intended, or die in a reasonable late 80s / early 90s span, which is good, or else complications will come up and he'll probably scale all this back.  I doubt he'll kill himself by going to an extreme, but maybe.  I saw a post that leads to that consideration in a Youtube status, which I found again on Twitter:

Started NDGA today. 50mg daily to begin. It ranks 36th in wild type mouse lifespan studies, 13% medium lifespan, 7% maximum lifespan increase. Nordihydroguaiaretic Acid is a type of lignan, a class of organic compounds found in certain plants. A potential autophagy enhancer. 

It has been used in a randomized controlled trial for prostate cancer at 2 g a day dose, but doses as low as 100-500 mg may cause sub-clinical liver or kidney damage which we will be monitoring for to prove long term safety. Unclear safety stacking with rapamyicn, metformin, aspirin and other autophagy enhancers, which we are assessing for too.

It's probably fine, but there must be some risk in trying out a number of new drugs or extra supplements that are probably fine.

All this must sound negative, but I really admire and feel positively about his conviction, approach, resolution, that all-in attitude.  Even the "strange guy" theme is fine, whether or not it's contrived.  I tend to like unusual people better; to me that's a good reason to see what else is going on with someone, not a queue to avoid them, or feel negatively, or judge their ideas more harshly.

For almost everyone I think approaching health conventionally would make a lot more sense; cleaning up diet, to an ultra-clean level, exercising, drinking plenty of water, going on limited vitamin input, getting plenty of good sleep, doing some fasting, stretching, meditation, spending time outside, and so on.  Other experimentation seems reasonable, but really why go that far?  It's possible to push good health to higher and higher levels, to make a primary interest and life pursuit out of that.