This thread is for discussing teas, tisanes, and other herbal infusions.info: types of tea, where to get tea, how to brew teahttps://rentry.org/teageneralprevious thread: >>20389604 (OP)
>>20408765>>20408803it's a good ripe, yeah. drinking the 2022 right now>>20409830interesting. I've never had a raw from Haiwan, but their ripe is nice
First
new video by William of FarmerLeafhe said he will be trying to make some more experimental teas, a reddened gushu pu-erh and maybe even a yellow tea. we'll see if they see release. new cakes in May
>>20409987He wants to be twodog so badly.
>>20409987>a reddened gushu pu-erhI got a sample of the last one, it was really good, definitely recommend getting at least some to try.
Autumn jingmai gushu, which somehow the pouch got buried on my shelf and I forgot about it, how nice.For the jingmai teas I've tried it's more fragrant than I expected. Tasty stuff.Got a little bit of the 21 autumn shengtai around I might try comparing them.
speaking of Jingmai tea, drinking some Jingmai white tea right nowthey weren't kidding about the herbal and medicinal notes, that makes it pretty different from other white teas I've had and a bit more challenging. good mouthfeel and body though and nice calming effects
>>20410258>Got a little bit of the 21 autumn shengtai around I might try comparing them.Probably my least favorite FL sample.
>>20410300Sounds like an interesting brew, is that thetea.pl?>>20410302Well, I'll definitely compare it now.
>>20409994Bad take
>>20410314>Sounds like an interesting brew, is that thetea.pl?yep. I think I like it more than the Nannuo white I also got from them, it's more unique. the Nannuo has some nice honey going on though, but it might be a bit too oxidized for my taste, when brewed strong it tastes like a black tea
>>20410422Nice, the Nannuo sounds like it has some potential too, I've enjoyed some of those honeyish oxidised whites. I'm definitely gonna get around to an order with them some time this year they have quite a bit of interesting stuff.>>20410302I can't call it bad, but pretty meh isn't it. Reminds me of some cheap awazon raw I got. The listing mentions fragrance but I don't really notice much.
>>20410258Tea towel bros we winning
>>20410485the 2022 Miyun I got as a free sample twice was pretty lame too. maybe for Jingmai you really do need bigger trees for it to be good?
>>20410485>I can't call it bad, but pretty meh isn't itPretty much. It's meh and not my preference. I'm looking at my notes and basically it's yellow flakes but costs $15 more and it was getting sour after few brews(I guess that's the plums people were talking about... like not quite ripe stone fruit)I had a high expectations and was left disappointed. >>20410499My cheapo xiaguan jingmai really grew on me. It's not something amazing and objectively something like a bangwai is better inoffensive tea, but I like it.
Yerba ladsHow long do you steep the yerba mate?Do you steep it after the first one, how long? Do you just pour water and drink or wait for it to steep? I can't find info on this
>>20410591>Do you just pour water and drink or wait for it to steep?Pour water and drink, first pout a little water, then pour higher and higher up the cup as you refill, first pours you drink after a few seconds, as the flavor drops off you wait longer to drink after pouring.Make sure you are using 160°f water and not boiling.Watch south Americans on YouTube for good tutorials
>>20410591many steeps, progressively longer. adjust brewing time to taste.
>>20410597I did watch South Americans but they never say if you steep it or drink it immediatelyI can not imagine if you drink it the second the water hits it that it has any flavor at all
>>20410611for the early steeps you really can make them very short. but I recommend to make the first one a bit longer, it helps to prevent getting a mouth full of dust (the dust particles will swell with water and not go through as easily)
Also if the first steep is way to bitter you can just spit it out and drink the subsequent ones
>>20410628another lifehack is cold brewing the first steep with some ice cold water and then brewing normally. if you're having trouble with very bitter first brews it can help
>sampling tea from tea expert>it's kinda meh >look up the tea and price>it's expensive, so tea suddenly tastes better
posting some of my wood- and charcoal-fired pottery
>>20410868
>>20410872
>>20410878
>>20410881
>>20410886
>>20410868Where did you get it? Did you make it?
>>20410890ok i'm done. don't forget to patronize your local potter teabros. your tea will taste better in a handmade vessel, i promise!
>>20410892made 'em. i don't sell anymore so i don't have too many pictures around.
>>20410868>>20410872these are nice! are you a regular of this thread, or did my OP pic summon you, potter anon?what are these jugs for?
>>20410897Nice work anon. Learning some pottery skills is on my bucket list so it's cool to see.Have you made any little tea cups without handles, like the OP or pic rel?
>>20410901Neat, I'm probably gonna buy some stuff from St. John's pottery soonish, anywhere else you think I should look for decent wood-fired stuff? My local potters aren't great.
>>20410872What glaze is that on the right?
>>20410906thanks! the catalog caught my eye and i figured i'd be a wanker and dump a bunch of my work. you could store stuff in the jugs but they're mostly just for lookin pretty. i make lots of tableware and stuff but i don't have too many pictures of them.
>>20410916thanks! lots, but i don't have any pics.>>20410919hm. you can find stuff online but i wouldn't want to buy a pot i hadn't held in my hand. where do you live? take a trip somewhere where there's lots of potters for funsies?>>20410921no glaze. all ash deposited by the wood being burned to fuel the kiln. at high enough temperatures the wood ash reacts with the silica in the clay to form a glaze. i can't remember the exact chemistry just now.
>>20410928I can't believe I missed out on a chance to purchase a "Do not fist android girls" jug.
>>20410941they sold extraordinarily poorly. shocker.
Post your teawares
>>20410897I bought a janky kyusu locally once. It spills out from the lid before it fills up 3/4 with tea. I can do nothing with it.
>>20410994you first
>>20411000yea teapots are hard. sorry you got one from someone who didn't know what they were doing. next time ask to pour with it before buying. i don't think that would be an odd request. i certainly wouldn't sell a teapot that didn't pour well. it would end up in the shard pile.
>>20410994nice try fed
are there any good spring 2024 picks out yet?
>>20411274Wait 2-4 weeksUnless you want Chinese greens in which case you already missed the preorders. But the regular stock is trickling in on the usual suspects.Puer and Japanese greens are taking longer then usual this year
>>20411274If you for some reason would want this, King Tea Mall's 2024 Da Jin Zhen (Golden Needle) tastes exactly like white grape juice without the sweetness. It's uncanny but I'm into it.
Authentic tea sure is expensive...
>>20411438It depends a bit on the genre, the country of origin and other factors, you can get good tea for 10¢ a gram, sometimes less. But yeah the premium stuff is creeping up to 40¢ per gram or more lately.
>>20410258Were you using the fish cup or do you just like having it around? I hope it's the latter because it is nice.>>20410868>>20410878>>20410890>>20410928These are great.It's officially Spring tea season!
>>20410943I can't imagine the overlap between people who both really like the "Do Not Fist Android Girls" and people who are interested in buying handmade decorative jugs is very high.
>>20410994Got this from a local potter
>>20412257That potter could certainly handle teapots and I gaiwans. But she's barely making b because nobody appreciates handmade pottery over here. I keep telling her to get into making tea autism fag stuff but she won't listen.
A bit on the astringent side, this one. But overall pretty nice. It's definetly the most black leaning of the Dancong samplers I've tried so far, but with a mellow aftertaste
>>20412255I also can't imagine the overlap between tea fags and degeneratea
*degenerates lol
>>20412255Don't Fist Android Girls is millennial nostalgia culture now and there's plenty of those with too much money and not enough sense.
>>20409957Can someone give a quick flavor profile rundown of Menghai Tea Factory vs Xiaguan? And can i assume Haiwan is similar to Menghai Tea Factory? And throw in a Menghai Tea vs Fuhai while you're at it. Thanks. Pretty much, just compare 7572 to those ones.
>>20411438Anyone try growing their own? I bought a tea plant in the fall and kept it inside over the winter, unfortunately I guess it was too cold because it was dormant the whole time, but now that it’s warmed up a bit there’s a lot of new growth.
>>20411588>Were you using the fish cup or do you just like having it around?I like having it around so I ended up using it as a waste water bowl when I'm brewing gong fu.Gotta love spring, the urge to buy green tea is hitting me..
what is the best tea brand out there for someone who got bored of lipton tea bags?
>>20412368How you feeling about all those dancongs, have you got a favourite so far?
>>20410994Glazed kyusu by a local potter, Bizen yunomi by by some Japanese potter
>>20412540Twinings
>>20412592I think I prefer the more 'flowery' sort I posted about in the previous thread.
>>20412592Or I described it as "fruit like". I guess I prefer this one. >>20392005
and I prefer to brew em at low temps so theyre not so astringent
No clue what the 'Mi' 'Zhi' stands for>>20412678
Mi Luan xiangZhi luan xiang
Tea noob here. Usually drink coffee but I wanna get off caffeine completely, still want something hot and bitter to drink in the morning. Best herbal teas in your opinion? Also, if I want to avoid tea bags and fluoride, how should I prepare it? Thanks for your patience and advice in advance, teachads
>>20412694Bone broth
bluepill me on fluoride
>>20413043It’s actually good for you
>>20413043Governments have your best interest at heart putting it in your water supply
It is slightly astringent, but overall very pleasant and mellow, unlike some improperly stored sheng I had before.
How is bitterleaf?They have the same hipster wrappers and 200g as W2T which I do not like but they provide more info about the source material. Not as much as FL but it's something and their prices aren't outrageous.
>>20413098personally I've just never been drawn to the store, they don't stand out to me in a sea of pu-erh centric stores
>>20413098The stuff they have that's worth buying is pretty expensive, if I wanted to buy from an upper-premium western sheng vendor I'd buy from Essence of Tea. If someone buys something they like from bitterleaf mention it here though.
>>20413098i'm personally a fan. their dancongs are consistently good and they have some interesting blends- the shou/black and dancong/black cakes in particular really punch above their weightthey usually put out a sampler of all their spring puer releases, so i'd hold off until those hit the site to peep them. last year's mix of the high-end ones were really great
>>20412435Bit of a broad question, all these factories have a wide range of ripe productions that taste different.If you are looking at awazon. Then just try some and see they are cheap as hell on there
I just ordered some 1980 Liu Bao heicha. What am I in for ?
Fixing my russian 400ml tea pot
>>20413233>$999 70g sample
>>20413233Looks pretty nice as far as old ass tea goes. Should be a good time
:^)
Is this mold?
I have a ripe cake but I don't like ripe. What can I do with it?If I leave it outside for a while will it fix all the old/fishy vibes?
>>20413519Drink more of itBoil it to deal with fish vibes, 7g, 1.25 litres of water, bring water to boil, add tea, cover, turn heat to low simmer, cook for 20 minutes, strain and enjoy.If you have humidity over 50% you can leave in out on a shelf for a few months and see if that makes a difference, just be careful it will absorb strong odors.
>>20413519You could buy some chenpi and mix it with that. It's traditional.
>>20412255that was not my interpretation of the symbol on the jug. for a period i was putting a series of industrial warning symbols on my pots. i like them graphically, and for me they are kind of about labor and a very sort of diffuse critique of capitalist, but mostly i like them because people have many varied but strong responses to them, and i also just liked the contrast between the industrial nature of the images both in content and aesthetic being placed on obviously handmade objects. but, yea, they didn't sell great.
/tea/bros I have an idea. Everyone says the umami flavor in gyokuro comes from L-theanine so could I just add some more powdered L-theanine to my tea to short cut to super rich brews?
>>20412540https://www.amazon.com/Alwazah-Triple-Traders-Loose-Ceylon/dp/B07DZ4M75Z/
>>20413853Just add a few grains of msg if you want umamiI have no idea what theanine tastes like, ive only had it in capsules
>>20413576Don't do this. This is genuinely a retarded way of leaching every single heavy metals from tea. If tea tastes like shit with simple gonfu brewing, then it's shit, as shrimple as that.
>>20413879seems like theanine is what gives japanese teas the umami flavor more than MSG. But even for MSG, would dissolving some powder it to tea fuck it up somehow?
>>20413903I hate this modern "scientific" way of breaking foods (among other things) down into chemicals as if that's all there is to it. Even according to pure physicalism, it matters where those compunds came from and under which conditions. Good luck recreating good Gyokuro with gym supplements.
>>20413960I agree that flavor is highly layered and depends on synergy between all the components of a food, all I am wondering is if I can tip the balance of an existing gyokuro slightly by adding a bit of supplemental MSG/theanine
>>20413903I mean adding msg is gonna make it taste like msg. Buy a shaker of accent at the grocery store if you don't already have some, it's great on lot's of foods too, just use it very conservatively on food, i see recipes that call for like half a teaspoon on msg and i usually use like half a pinch on eggs or vegetables or whatever.Is theanine different from L-theanine? Because i only see L-theanine for sale, but its seems like there are several different forms of it that exist including D-theanine
>>20414274Nevermind it seems like L-theanine is the compound in green tea
>>20412540bigelow or twinings is slightly better, but tea bags are almost always lower quality than loose leaf
>>20413233dirt flavor
I really like tea cake wrappers. I haven't thrown one away since 2018 except for maybe some cheap Xiaguan tuo. I've made a couple of cake collages out of ones that feel notable in my tea journey. Since I made the first one a long time ago, I've learned a lot about tea and the shops and factories that peddle them. To /tea/, decorating with w2t and Dayi wrappers is probably cringe. I wouldn't disagree at some level. However there's a certain passion required to understand why. There's an amount of time and understanding you have to spend drinking and shitposting about tea in order to be able to form opinions or assign context to it. You have to appreciate the hobby to make a comment like that. I don't mind that kind of sass from my kin.I think of this as something that chronicles my journey drinking bomb ass tea. I like how they turned out, though maybe they're a little visually tame. I do worry that it gives off too strong commie vibes, though. So be honest, what do you think?
>>20414545>. I do worry that it gives off too strong commie vibes, though.Nah i don't get that at all.Maybe if you just framed a bunch of zongcha wrappers but nobody but the chinese know what that symbol is anyway.
>>20414545I like this idea, I might start saving my wrappers. How did you like that Camphornought? I'm looking forward to trying it soon.
>>20414545I save my all my wrappers too, though I don't display them. I just kind of find it sentimental. Especially for sold out teas that I liked but will never be able to have again. They carry some of the history of my past with them.>Dayi wrappers is probably cringe.W2T is debatable but who would have a problem with dayi wrappers? At their worst they are boring. IMO old school minimalist wrappers are probably the classiest.>I do worry that it gives off too strong commie vibes, though.I doubt anyone normal would come to that conclusion.
Hey off topic but I know you guys buy lots of weird shit from ebay. Can I trust ebay when buying weird chinese candies and food? Or should you only buy tea from ebay?
>>20414545Where'd you get the panels? Btw it doesn't give off commie vibes but it gives off loveshy feminine plant boy vibes. Unless you're jacked, then it's cool.
>>20414545that's pretty cool anon you've inspired me to start collecting wrappers
>>20414778I collect bottle caps. I'm not sure how to store wrappers but I would've collected tons.
>>20414587I recognized pretty quickly I was overthinking it. I'm better at not letting that stop me from doing shit these days.>>20414662It's hard to classify this subtype of ripe well. It goes beyond mere camphor. Woody but not earthy? Some of the dryer ripes. I think Camphornought is particularly excellent in that category. I'm typically the one who shills it here.>>20414687Exactly.>Dayi>W2TI like them both It takes a lot for me to dislike somebody out there.>>20414703Hey man. Just doing my thing.>>20414778There's potentially a lot of things that could be done with them. A poster feels a little obvious, I think. I'd love to see what a more creative person could come up with.
>>20414804Where did you get the panels??
>>20413901>>20414699If its made in korea and still in its original packaging I dont see a problem with it
>>20409957Starbucks introduced me to "Chai Latte".Their other beverages are undrinkable wastewater but Chai Latte specifically is pretty nice.After learning the rough makeup of their ingredients, I started making something similar at home.I would brew strong Earl Grey, add cinnamon, nutmeg, and black pepper to it, and then dilute it with milk.It turns out great.
>>20414699it's usually fine, based kopiko enjoyer (cappuccino is better though.) worst thing that i usually deal with is things going stale... it's hard to get fresh white rabbit candy, unfortunately.
>>20414899sounds tasty anon, have you tried making real chai? A simple ginger/cardamom chai is delicious and very easy at home. Here's a short video recipe but there's plenty of other ones on youtube. https://www.youtube.com/watch?v=JuK-RtjLOfc(as a note if you're using ginger, I've heard to boil the ginger in the water for a bit before adding the milk, this way the ginger doesn't curdle the milk. Never done it the other way so not sure if it makes a difference)
>>20414545Neat. I don't really get any weird vibes off it, I think a house guest would mostly just be curious about what it is.I've backed them onto cardboard with glue and using it like a little poster.
/tea/ how do I get an autistic tea gfdo they even leave their home
>>20415379I've left my home three times since October of last year so the odds aren't great.
>>20415524can you just distill your knowledge into a brew so I can siphon it then and mail it to me in a thermos before it oxidizesthat's how people learn more about tea rightI can probably mail back some infused woodworking knowledge in exchange once I learn how that works
>>20415534Please don't use /tea/ as a dating app. This is where we go to discuss our hobby.Sincerely,The Management
>>20415534distill yourself right on outta here
>>20415558>>20415547I'll see myself out
>>20410994finishing my Easter tea
>>20415588The vintage table is a nice touch
I picked some blooming honeysuckle to put into my white tea ((2024 giant bud) today. Not sure if there was enough to make a difference, we will see.
>>20416297I was going to say since the white tea tastes like grape juice i wonder if it would mix well with Bacardi 151 and orange juice to make orange creamsicles. But then i remembered they stopped selling Bacardi 151 because bartenders kept lighting themselves on fire with it.
For the hell of it I got mei leaf's sample kit, 20 quid seems alright to try out 10 teas.Today I had the "Autumn Light" shou, I was pleased to get that volatile old books smell and some earthy sweetness. Nice shou, I'm actually a bit surprised. Can't say I taste any orange peel...
>>20416420I don't think anyone has really said that his tea is shit. Most complaints are his over the top tasting notes, his prices and his "600 year old tree" puer cakes.
Does anyone actually enjoy shaihong?I'm always disappointed. It's nice smelling water that has almost no taste. Like why bother?For me taste is all that matters. I'm here to drink first, smell the cup second. Basically at this point if I read the word "fragrant" in the description of a tea, I immediately lose interest.
>>20416450Yeah, I was expecting they'd at least be decent. I guess I was just surprised that it matches my taste so well.This particular one is 15c/gram which I think isn't bad vs comparable stuff from other places (and I got delivery in two days). If there's a super cheap shou with that retronasal old ass books/leather stuff going on I want to know about it.He does seem to have a good palate even if the descriptions are pretty silly.
>>20416459>Does anyone actually enjoy shaihong?In general if the tea is super fragrant but the brew is thin and weak it doesn't do much for me. Im sometimes willing to trade less intense flavor for good mouthfeel, but i have no interest in trading mouthfeel for aroma.
>>20416484It's the same way with autumn cakes. Will was saying "they can be more fragrant" so in other words nice smelling water with underwhelming taste.
>>20416473Yeah that seems like something worth buying. 15¢/g for a shu that scratches that itch is pretty solid.I actually tried puer in the first place because i saw one of his videos shilling it. Through some miracle my local tea shop had some good (accessable) sheng cakes and i was hooked.Man that was like 10 years ago
>>20416506Still 9 more samples to go mind you so he has plenty of chances to blow it.Comfy story, for me as well he was one of the first things I saw about "specialty" tea. I still watch them sometimes for a laugh.
I see teaware I like on YS and search on aliexpress and it's $2-$5, or like $12 instead of $70.
>>20416562That can happen, we found a few teapots on those etsy stores in the rentry that were from the same artists /the same models as some on YS and they were cheaper.It was one of these shopshttps://www.etsy.com/shop/GraceTeawareshttps://www.etsy.com/shop/TreasureTeawaresScott has kids to feed, he is trying to get paid. At this point he also owns at least two warehouses and probably has 10+ employees.
W2t greens finally touched down in chicago. Anyone had a chance to try any yet?
>>20416459The 2012 aged shai hong from KTM is nice. Definitely not just scented water
>>20416450>I don't think anyone has really said that his tea is shit. Most complaints are his over the top tasting notes, his prices and his "600 year old tree" puer cakes.That is the impression I have always got as well. Their tea should be fine.>>20416459>Does anyone actually enjoy shaihong?I do but I also like white teas... I don't drink them for the "fragrance" I just find them tasty. However, I do tend to leaf heavily.>>20416562>I see teaware I like on YS and search on aliexpressIt is always worth shopping around. If you got the patience you can often find a better deal on Chinese mass produced teaware.
>>20416838I get a great calming effect and nice mouthfeel from good white teas
>>20416671Mine showed up today.Trying the cloud mist green grandpa and it’s really nice. This is the first Chinese green I’ve had other than bi luo chun and I like this way more. Light taste with slight umami/sweetness and a nice cooling aftertaste
>>20416938I was a big fan of the 2021 cloud mist. Think it was the first year he had it. Only fresh green I've tried and it was great. Did you get any book cover?
>>20417048Yeah. Haven’t tried any yet. I’ll post when I do
>>20416838>picWhy am I not surprised?
>>20416938cool. I'm enjoying some 2024 Taiwanese Sanxia Bi Luo Chun right nowI really like this tea, it's pretty different to most Chinese greens. it has a pronounced herbal note, some spiciness and a lot of umami, it's not as sweet and delicate as normal BLC
It has been about 5 months since I've drunk this xg cake.I remember it was very bitter and very herbal.I figured I would try it again.It's less herbal than I remember, but still bitter and not pleasant.That being said, I think in a year or two, if the bitterness eases up some more, this could be an alternative to the bangwai cake.The dried leaves have a strong dried fruit smell. The liquid has some apricots in it, but can't say how much since I'm still overwhelmed by the bitterness.
where is william from?
>>20418799France, he just started a second youtube channel for french speakers too.
>>20418474Would you reccomend purchasing and aging this cake?
>>20419192Probably not. I have no idea how these things age. I have a white cake that I've got in 2019 that was undrinkable and now is fine but white cakes age faster than puer. I doubt the value will increase significantly in the future it's not like this cake is rare or anything so just buy 5 years from now for bit extra.
>>20419064I can't find it. I need French study.
>>20420039https://www.youtube.com/@FarmerleafFR-bs1xl/featured
Today's tea: Tea Habitat’s “Gold Thread Single Old Tree Dan Cong in Cactus Honey – 2014”Today I get to try something unique and different. This is a dancong that was aged in honey as the name implies. I apparently it is a regional thing that is done as a medicinal tonic. It is not hard to imagine hot honey water being tasty. The tea itself consists of partially broken up dancong leaves suspended in california cactus honey. The tea liquor is a brownish orange. Contrary to the picture on the website it looks like there may be two types or grades of tea in it. Some lighter green some more brown. The aroma from the spent leaves is floral and perfumy but also has something strangely unpleasant about it that fortunately does not carry over into the cup. It’s taste is quite sweet, due to the honey no doubt. It is also quite fruity. Reminds me of ripe peaches but that to may be partially the sweetness changing my perception of the tea. Still has a hint of the traditional dancong bitterness, mostly only in the aftertaste as it is masked by the honey. I do think both the western style brewing and the honey have hurt the dancong’s dynamic range but it is still enjoyable. The second steep is much weaker and mostly lacks the honey flavor. This is the sort of thing you can probably only expect one good brew from because the tea already steeped in the honey and that is dissolved in the first brew. Not sure if it is medicinal but it really is a nice soothing drink. Still feels quite caffeinated though. Probably not the thing to drink right before bed.I would consider trying to make some of this myself. I think dianhong aged in honey sounds good. If I were to make some I would probably use a higher ratio of tea leaf to honey in order to make it stronger. Anyone have any tea-honey combinations they think would be good?
>>20420075Wild stuff, i bet some of that sun dried black tea we were talking about earlier might do nice in honey.
Drink more ginseng
>>20420257why? I am tempted
>>20420257How does ginseng compare to ginger when sliced thin and simmered?
>>20420344>WhyIts great, very potent stuff, gets the blood pumping, gives you energy. Easily the most potent of any herbs ive boiled and drank in terms of effects.You can get bags of slices or cut roots reasonably cheaply in the US, since a lot of it is grown in Wisconsin. You can also buy Korean red ginseng from the Korean government ginseng cartel but it's usually more expensive.https://www.ebay.com/itm/353992585830>>20420367>How does ginseng compare to ginger when sliced thin and simmered?Its woody, and has that "herbal medicine" flavor for lack of a better term, i think it tastes decent but it's pretty common to add some honey to it to sweeten it up.It's not spicy or hot like ginger, actually a ginger ginseng combo might taste pretty good.
Are fake $8 yixing pots acceptable teaware?
>>20420580Just use porcelain, random clay pots will make your tea taste different, generally not in a positive way. Usually by strongly muting the flavor.Even "authentic yixing pot made with 40 year old age hong ni clay from the hongloshan quarry" can make teas taste like shit.
Broke a gad dang lid
>>20420779Rip, my gaiwan is cracked in 2 places, i feel like im living on borrowed time
>>20420580literally the worst possible choice. just get porcelain
>>20413960>as if that's all there is to itYou'd be retarded to think so, they just highlight what's most significant.>Even according to pure physicalism, it matters where those compunds came from and under which conditions. What matters more is the vast array of chemical species and homologues those studies don't bother considering (too much work, too many analytic methods and sample preparation, etc)>Good luck recreating good Gyokuro with gym supplementsIndeed. It's like trying to recreate acoustic instruments with sounds synthesis. You can get some of the characters right but in the end it's just a model.
Is chaozhou red clay teapot really the best for brewing yancha? Seems to fit because the clay is from a near are, but that should not necessarily be so right? Could you recommend some vendors?
First or second flush for Darjeeling? My roommate gets first flush which is so much more expensive, and in my opinion not as flavourful as second.She got pissed and accused me of being immature when I called it a meme tea :(
>>20410591you just pour and drink if you let it seep it becomes bitter, sweet mate is not a sin, RG here
whats a green from fullchea or ys that has the most seaweed flavour? ive heard sencha has the most of this flavor but either of these dont seem to have it. ive never had a green before as well.
>>20422089I prefer second flushFirst flush is too green in my opinion
>>20422043>Is chaozhou red clay teapot really the best for brewing yancha?Chaozhou is associated with brewing dancong oolongs, not yancha.I don't have experience with Chaozhou clay myself, but it's supposed to be more neutral then yixing clay.As far as vendors i only know about a few stores that sell them. https://www.etsy.com/shop/TreasureTeawaresThis shop has some too, but they might mostly be the same listings https://www.etsy.com/listing/1025773813/110ccc-chaozhou-handmade-red-clay-gongfu?Anyway i suggest using porcelain gaiwans or teapots.Consider buying and using clay teapots to be it's own separate hobby that exists alongside drinking tea.
>>20422305>Green tea from YS that's savory.Somebody has gotta know this
>>20422305It's mostly Japanese green tea that has that seaweed flavour. YS and fullchea specialize in Chinese teasGet something from this years harvest anyhow
>>20422960i didnt want to branch away from these stores but what are some good japanese stores then? only places i know anything about are farmerleaf, white2tea, fullchea, and ys
>>20422976I like yunomi
>In transit (29 Days)Why, China Post?
>>2042382119 days for me(plus the week and halfish preorder wait)>Your item arrived at the hub at 3:52 pm on April 21, 2024:)
the problem with tea is it's just so guzzlable I find myself basically chain drinking mugs of tea. In fact I'm so overcaffeinated right now I'm feeling physically distressedtunnel vision, shortness of breath, heart pounding, hands shaking, pins and needles in my feet, a tingling sensation on my skin as the t-shirt fabric rubs against it and I can feel every cotton threadI do not feel good right now my friends, not good at all
>>20423878Make sure to eat something when you drink. Tea addiction is an excellent way to develop a complementary eating disorder.
I want to repair my gaiwan lid. I like it too much to give up on it. It fractured neatly into three pieces. Kintsugi seems straightforward enough. Anybody else attached to cheap porcelain enough to try something like that before?
>>20423944>Anybody else attached to cheap porcelain enough to try something like that before?No, but I got a yixing pot lid I intend to fix urushi kintsugi sometime. Fun fact urushiol is the same stuff that makes poison ivy cause rashes. It supposedly loses this property once polymerized though.
>>20423972Urushiol my beloathed. How does one use it for kintsugi? This is new to me, if you don't mind my asking.
PSA FOR EVERYONE!Yesterday i checked the prices on yunomi and, out of the teas i saw, almost all of them were double than the price on the official stores.Here's some examples:https://yunomi.life/collections/shogyokuen-tea-factory/products/shogyokuen-matcha-zuisho (12500 yen)https://shop.shogyokuen.co.jp/?pid=137402428 (5400 yen)https://yunomi.life/products/shogyokuen-heritage-gyokuro-kyoto-shogyoku-special-selection?variant=17179471877 (13000 yen)https://shop.shogyokuen.co.jp/?pid=137234463 (6480 yen)https://yunomi.life/products/goishicha-from-the-otoyo-town-goishicha-producers-association?variant=19340964357 (9980 yen)http://514.or.jp/?pid=78760686 (5400 yen)https://yunomi.life/products/kurihara-tea-01-kurihara-heritage-gyokuro-green-tea?variant=41212560081001 (7000 yen)https://e-yamecha.shop-pro.jp/?pid=125510214 (3240 yen)I've got more, but i'll stop here. This is bullshit. I understand a store needs profit, but there's no way i'll pay double the price. especially since Yunomi sends their tea from Japan, so i also have to pay for shipping + VAT+customs processing tax.
>>20423984>How does one use it for kintsugi?The chemical itself is the "glue" that holds kintsugi together. When it is cured it hardens and makes a natural lacquer that is no longer allergenic. In kintsugi the urushiol is mixed with metal dust and sometimes other filler to provide color and structure. It can also be used to make a lacquer paint which is also a traditional Japanese craft. Actually the chemical name urushiol comes from the Japanese name for the type of tree they harvest the urushiol from. Quite a few plants are in the same family as poison ivy and many create urushiol or related compounds. As a final bit of trivia Cashews and mangoes are both related to poison ivy and parts of both plants can be irritating to some people.
>>20424023Also watch out, some of the western facing tea shops that sell Japinese prices have not adjusted their prices to reflect the recent dip in the value of the Yen. Several years back it used to be approximately 110 yen to the dollar now it is 150.
>>20422089I enjoy first flush. I'm getting the First Flush Flight Tea from Schrader/Rauf, it reasonably priced. Tried a lot of things and going 80°C for 5 min works best for me. Above 80°C it can get bitter.It tastes very "pure tea" without much flavor colorization. Good for the morning.
Does anyone have a recommendation for some quality green tea?
Is someone here a member of the w2t tea club? Is it worthwhile? Are there other tea clubs you have joined?
>>20424191Really enjoying some Sanxia Bi Luo Chun recently. Strongly savory, somewhat herbal, more intense than most Chinese style greens
>>20424314I just recently subscribed and received my first shipment last week. I'm unsure if it's worthwhile yet, but I'm happy to receive tea shipped to me. Got some 24 Spring green and white teas, plus some balls.
white2greens have touched down. About to sip on some cloud mist. I'll get a pic of the wild huang later. Whats the meta for greens storage? Vac and freezer them in the sealed bags?
>>20425289>Whats the meta for greens storage? Vac and freezer them in the sealed bags?Good question.I think when you get sealed bags of jap greens they are usually filled with nitrogen.Vac then sealed should be okay, fridge might be better then freezer.Just let them come up to room temp before opening a sealed bag, and once that bags are open i wouldn't keep storing them refrigerated since condensation or fridge odors will fuck shit up. Just split teas into a few smaller bags if you want to minxmax fridge storage.
>>20425338Yeah they're in flat packs so prob no nitrogen puff. I'll get them sealed up in a bit. The only thing I'm weary of is my leaves getting crunched up. Might have to bury them in a box in my chest freezer.
>>20425388>. The only thing I'm weary of is my leaves getting crunched up. Yeah, might want to only pull a partial vacuum
How can /r/tea have 800k+ members and literally 0 interesting posts?That has to be some sort of record. /r/puer has 17k members and nothing as well. I do not give a shit about your w2t cake. Give some new knowledge or rare cake or hidden gem or anything really.
>>20425448I browse it sometimes while I take shit. There is occasionally a good post with no comments, but it's still pretty remarkable how dull it is.Try teaforum.org instead I usually learn something new when I read it.
>>20425448Cant say im surprised Good tea content is few and far betterHave you tried looking at the old half dead forums? There are a few, slow as hell but some quality knowledge gets posted sometimes.
>>20425448R/puer is the better of the two with more knowledgable people. Still a lot of noobs though
>>20423944it's not super easy to do. some two part epoxy'll do you just fine, particularly since it's the lid and not the body where your tea would be hanging out
>>20425468*Good tea discussion is few and far between
>>20420075Looks interesting. Is the honey removed before brewing?
>>20422305If you want to maximize the umami flavor from a sencha or gyokuro, highly recommend ice brewing it. Just cover the leaves with ice and let it fully melt
>>20424023>>20424137thanks for the heads up anon, what's the shipping process look like buying directly from the official stores?
>>20426068>Is the honey removed before brewing?No, you just put it in together and the honey is dissolved when you make the tea.
>>20426132Sounds kind of like yuzu/yuja tea.
>>20426073thank you so much for the tip, i will definitely try this
>>20425448>literally 0 interesting posts?reddit culture and downvotes.
>>20426085Sadly many of them don't offer international shipping so you would have to use a shipping agent.I actually bought some stuff through a shipping agent several days ago to see what it's like. Waiting for the stuff to get to the warehouse.
>buy 2oz of pooair from local hippy store>throw some in little tea strainer (maybe 1.5tsp.), put it in my normal tea mug (about 2 cups of water); steep for a little while>its bland and weak; lipton tier.>look up how to properly prepare it>need fancy, tiny chinaman cups>need heaps more leaves and much less water (less yield)>whole hoodoo ritual about pouring water between cups and dumping out the teaI've been undoubtedly swindled.
>>20427280what did you buy?
>>20427304Yunnan Tribute Pu'Ehr, or something like that.
3d printed tray top since the wood was rotting away. Only downside is teastains are more visible.
>>20427280>>need fancy, tiny chinaman cupsa whole set of gongfu teaware is like 15 dollars..
>>20427399I like it. If the stains bother you, you could always dye it with cheap tea for homogeneous color.>>20427280Look up better
>>20427399>teastains>downsideDo you hate SOVL or something?
>>20427280The point of gongfu brewing is to separate leaves from water and do many short, intense brews. Just brew a full strainer in a smaller cup or something and you can do many short brews without needing to go buy stuff. Also AliExpress is cheap as shit
>>20427399Nice! Did you seal the surface somehow?FDM parts are terrible for anything liquid food application due to capillary effect on the printed layers.I'd propably blast it with some clear coat to make it cleanable
>>20427506I just don't get why their pots are so small. maybe that flies over in China and among scrawny tea autists, but I'm a man-sized man.I guess the steeping process makes sense, I'd just think in all their ancient wisdom they would've devised a way to do it all in one batch. I'll give it a shot this way, even if it is more tedious.>>20427426I'll look into a chinky pot and all that. the hippy shop had a couple sets on display, but I assumed they were expensive and didn't even want to bother with it. the prices don't seem so bad online.
>>20427596>I just don't get why their pots are so small. maybe that flies over in China and among scrawny tea autists, but I'm a man-sized manThroughout a brewing session, you're actually going to be drinking more volume overall, but in smaller yet more flavor concentrated infusions. The flavor of the tea changes throughout the brewing process as well, so it allows you to appreciate how the flavor develops with each brew leading to an interesting tasting experience.
>>20427596Jesus man, it's not so rigid. The Chinese drink tea in many different ways, from hour-long gong fu sessions to just throwing a bunch of tea in a mug or kettle. You may see people talking about the flavour changing and so on, but at the end of the day it's a bunch of techniques and tools and each person can choose whatever he likes. Personally i like gong fu because it's a nice way to relax and enjoy the tea. Jesus Christ, i'm paying so much money on tea, i'll be dammed if i'm not going to enjoy the hell out of it.
>>20427280It's possible it's not very good tea. But if it's too weak you can just use more of it, 1.5tsp doesn't sound like a lot in 500ml.
>>20427399what an amazing idea. im going to get my friend to do this for me.
I know filling these would suck and give no room for the tea to expand, but for novelty alone they make me smile.
>>20427896
>it's another episode where /tea/ thinks Chinese people absolutely NEVER, EVER, EVER use large teapots where'd this meme start?
>>20427399I like this tea pot. Where did you find it?
>>20427897It's cute
what's your boyveda and mylar setup like?
>>20427980Big ziplock Mylar bags, tea separated by type, 65% boveda packs for teas that need them, bags stored in a large cooler.
>>20428147Each cake in a separate bag? How necessary are the bags if you're storing them in a cooler? I see a lot of people just store the cakes in a cooler/fridge with a humidifier and no airtight bags.
>>20428173>Each cake in a separate bag?No, the gallon sized bags can fit 3 full sized cakes.>How necessary are the bags if you're storing them in a cooler?The mylar is much more air tight than the cooler. It also lets me sort and isolate teas with different aromas. The reason I use the cooler besides just being a convenient place to put the bags is to dampen temperature swings and reduce the risk of hitting the dew point and getting mold.>I see a lot of people just store the cakes in a cooler/fridge with a humidifier and no airtight bags.That works too. There are a lot of ways to store puerh each with their own trade offs. My way gives really good isolation and thermal control but is relatively cost and space inefficient compared to just cramming a cheap cooler full of lose cakes and a boveda pack.
>>2042798018L opaque cambro with a big 65%. Crammed as full as I can possibly manage. Trash bag under the lid as an extra gasket.
>>20427980I just jam all mine into an old mini fridge I gutted with 68% boveda, it's not perfectly sealed so it hovers around 60-65 depending on how much charge the pack has.
>>20428325What about cakes you've started drinking?
>>20428360It all goes in there, if its messy enough that the paper can't contain the crud then I put it inside an open zip lock bag. It's really just a place to keep them and prevent it all drying out, I'm not trying to age anything.
Today's tea: Red Blossom Tea’s Mi Lan Xiang (Honey Orchid) oolongI know “Honey Orchid” is one of the classic dancong though I don’t think I have had any before. The dry leaves are a dark purplish brown with just a hint of green showing here or there. The wet leaves show a bit more pale green. Typical dancong leaf shape. The tea liquor is a dark orange. The aroma reminds me of sweet baked winter squash. The taste also reminds baked winter squash but also of lychee fruits and perfumed candy. Just a little bit of roasted flavor comes though as well. Quite sweet tasting combined with a bit of the characteristic dancong puckery bitter taste. It has a juicy mouthfeel and a long drying floral finish. It is quite complex and therefore seems like a higher quality example of a dancong. I quite enjoyed this tea. Sometime I need to do a dancong varietal taste off. I have previously only had dancong samples here and there so I have never done a proper back to back comparison.
grandpa brewing some young yiwu sheng, probably the sweetest tea i have when its grandpa brewed but tasteless when brewed gongfu style
>>20428513Damn that sounds good>>20428549>probably the sweetest tea i have when its grandpa brewed but tasteless when brewed gongfu styleGotta love it, i guess you just gotta take that as a sign to grampa brew it. Kind of a frustrating outcome but at least it's enjoyable one way
>>20428549Will try it as well. I've got some aged yiwu which is so hard to make taste of anything gong fu. It's like white tea but even milder.
>when your anime waifu is single handedly responsible for your further exploring teas and making tea part of your daily lifeAlso responsible for my growing fascination with authentic, hand made Japanese tea mugs. I'm amazed at how cheao used ones cost from Japanese sellers on eBay, wooden storage boxes & all.
>>20428633How do you search for these on ebay and not get some mass made crap?
>>20427980Two 4-liter Cvaults with a single boveda in each. Will probably switch to humidity beads later. Each Cvault holds about 1 tong of cakes, which is fine for me since I don't drink that much puerh (and forces me to not hoard them if I want to buy more).>>20428633Wait until you discover Buyee/Mercari/Yahoo! Japan auctions.
>>20428719DHL is dropping off my latest buyee snag in a bit. Got an old alloy turntable mat for ~1/4 of the eBay price. I'll sip my silly tea and listen to my silly records.
>>20427980Got one mylar bag for sheng, and one for shou; no humidity control. Everything else gets jars.
>>20427545No, I didn't do anything. The layers aren't that bad. I heard acetone can be used to flatten the surface though.>>20427922Tauwanteacrafts, 80$. They erroniously sent it too me. I wouldn't lavish that kind of money on simple teaware.
Massive thanks to the anon that recommended these teas like a month ago, the fullchea order finally shipped and I’ve had the chance to try both the puer and the white. Puer is very smooth and approachable and the white tea really comes to life after a few steeps. Overall 2 fantastic value picks
>>20428959>Tauwanteacrafts, 80$It does not look like they sell that model anymore. They do have some much cheaper glass teapots however.https://www.taiwanteacrafts.com/shop/product-category/teaware/teaware-by-material/glassware/?v=7516fd43adaa
>>20429001There's something so comfy about haiwan wrappers
>>20428665There are Japanese sellers on eBay who deal in used items, from rural areas an such. So the cups are used, but still very nice. The wooden keep boxes are sometimes very scuffed but that just adds character. I like my little collection.>>20428719>Wait until you discover Buyee/Mercari/Yahoo! Japan auctions.Already have, anon. The thing is, I tend to find better prices buying from Japanese sellers on eBay as I'm not paying forwarding agent fees.>>20428750Sounds very comfy.
>>20429098Can you link some of these sellers?
How do I know if tea is good enough to age?
>>20429363Can you age a tea?
>>20429371Like can tea be aged? Yes raw puers and white teas get better with age. Can I age a tea? I currently don't have the equipment but am thinking about purchasing some
>>20428513Honey orchid is too good. Makes me want to dive deeper into dan cong.>>20427980I don't use mylar that often. If I do, it's for shengs and I don't seal them, just fold the long edge over, sometimes not even that. As for humidity, I prefer Heartfelt beads. Thanks for that tip, anon.>>20429001Yes my man. Haiwan is often a good value pick.>>20429363You never will so just do it if you want to. Fuck overthinking aging tea. My least favorite discussion in puerh discourse. If you're thinking about doing it, do it. >>20429371>>20429376This is a 100 year old tea.
>>20429376What sort of equipment would you require for aging tea in the West?
>>20429390Other anons ITT know more than I do but as I understand it the minimum viable setup is ziplock bags and boveda packs
>>20429390Assuming we are talking puer or other chinese fermented teas here, there good writeup in the rentry. I generally don't recommend buying tea specifically to age. Buy tea that tastes good now, store it properly, drink it when you get a chance.For oolong it's better to age oolongs with more fermentation and at least some roast. Then store them vac sealed or in full airtight tins. Best way to store oolong is just get big old cans full of the little individual 7-8 gram bags and just leave em in those. Or buy em from some vendor that ships it vac sealed in mylar bags.For oolong you don't want it to absorb moisture or it will go sour on you over time, very different then puer.
>>20429396This is really maintainence, not aging. The product you end up with will be unlike tea that is aged in China. It will change as it gets older, of course, but it's not going to develop the same flavor profile that people think of and talk about when they discuss aged tea. Why this is, I have no idea. There are a few attempts to store tea in the west and age it at a large scale, but I don't think they've been especially successful and the tea I've had that has spent most of it's life outside of China has been underwhelming. I have no way to explain it, but if it's something you want to try I would go in with it with the understanding that nobody really knows how to do it.If you want to just enjoy tea as it gets older, then all you need to do is keep it from molding and stop it from drying out, but it's again worth mentioning that if you're aging something like puerh it's not as simple as "It gets better with time" and you're looking at a minimum of ten years, realistically more like fifteen before it starts to develop new "aged" flavors that are a noticeable improvement over how it was when it was young. For white tea it's more like a minimum of four years or so, with a peak around seven, although there are twenty year old white teas that people seem to like.
The question is, is your preferred storage aging the tea, or simply preserving the tea.
>>20427980Growtent for fully automated autism
>>20429363In my opinion most good examples of the sort of teas that are aged (heicha in general, lightly oxidized "brown" white teas, shaihong black tea cakes, roasted oolongs) will age fine. Mind you there is no guarantee that the aged tea will be better than it is when it is young, only that it change from a young flavor profile to an old one. You cant expect a cheap subpar tea to became an excellent one, though sometimes things do get better or worse with age. For sheng it is traditionally though that stronger young sheng ages better but I am not sure that's entirely true. I have had some cheapo aged yiwu that was great even though was probably soft to begin with and some intense factory touchas that are still too harsh 15 years later. I think it more depends on how bitter you want your tea to be. Unless you tea multiple decades of wet storage on it it is not going to lose that much bitterness. Most opinions on puerh aging are speculative as the puerh processing and storage conditions have been continuously changing. Pick whichever school of though you think will get you the style of aged puerh you want.>>20429371>Can you age a tea?Yes, Certain types of Chinese teas like puerh are commonly aged. Such teas are disproportionately popular among /tea/ anons here.
>>20429382>As for humidity, I prefer Heartfelt beads. Thanks for that tip, anon.Glad they're working out. You're repurposed fridgeanon right? I've yet to swap mine over, but maybe later this year. Its partly because I don't want to buy another sensorpush or use two apps with the govees :/
>>20429538I only have a winefridge and some coolers. I use the Govees and really like them. It's all about the visualization of Rh over time and their app does it well. Can't speak at all to Sensorpush but as long as you can view Rh remotely, anything's fine.
>>20429426>I generally don't recommend buying tea specifically to age.I think that is good general advice. Home tea aging can be a fun hobby but its not a prerequisite to enjoying these teas and you do need to temper you expectations on what you can achieve. It is not a cheat to quickly get expensive teas for cheap. I am trying to age some of my tea but it is a causal long term project. If I ever stock up on stuff I really want to fully age I will probably get good vale semiaged in order to cut down on the wait.>>20429434>but it's not going to develop the same flavor profile that people think of and talk about when they discuss aged tea.Eh, There is a lot quite dry stored semi aged Puerh from china floating around right now. It seems likely to be fairly representative of the dry storage path. I think my tea is heading in that direction but its a very slow process. Even in warmer Chinese conditions it typically takes 20 or so years before sheng is "aged", more still before it is "fully aged". We really don't have access to 20 year old pumidor aged sheng to know what it is like. The practice is still too new and small scale.For better or worse I think we are getting to the point where the average puerh drinker will have a different view on what counts as aged puerh. Many have never had any classic era aged puerh and even those who have probably cant afford to drink it regularly unless they are lucky enough (and old enough) to have a deep personal stash. I am also not convinced that the that the aged puerh market is not at least somewhat clouded by nostalgia either. People remember enjoying the tea they drank back in the "good old days" and are chasing that memory. Then they look at current aged puerh collector prices and decide therefore that their opinion must be justified. To be fair I have not had any of the $5+/gram teas that constitute "proper" aged puerh so I may just be ignorant of its true quality.
>>20429552Govee's app seems to be a straight rip off of SensorPush. But they're like $12 vs $50+. I've been running SPs in my humidors and grow cabs for a few years. Great company, great CS.
>>20429595Noted. Thanks for the recommendation. I might make the change. Try it out at least.
>>20429015Oh I thought you meant the cup
>>20429390maybe read up on some hotbox aging experiments, imo using a hotbox is the only way to get decent aging results in the west although it has a really high risk of molding because of no airflow, its just way too dry and cold in most western countries to age normally.https://teadb.org/marco-hotbox-experiment-comparison/ive heard one guy getting decent results from keeping the myalr bag with the boveda packet closed without opening it for like 6+ months but i remember him having a really high ambient temperature too.You can still age oolong and white tea though because it dosent age in the same way as puerh and dosent need the humidity and temperature
>>20427843>>20427399I'll post the .scad files later
i wish i had an oolong with enough caffeine to prevent headache
>>20428959>I heard acetone can be used to flatten the surface though.Only when you print in ABS.I'd pick PETG (higher heat resistance than PLA) + clear coat>>20430462
My water tester arrived.TDS:
PH:
>>20430736Useless for tea, if it can't show calcium content.But these things are good to test nutrient concentration for hydroculture farming.
Or to be more precise the batteries arrived. Already received thw other chink shit long ago.I just put the humidity probe into my puerh bags and indeed they seem quite dry.I will put the smaller ripes and raws seperately into an airtight bag and see if I can raise the humidity. My room is at about 30%, so not wonder my stored sheng tastes awfully bitter.
Fragrant, fruitlike. Excellent sheng.>>20374321
>>20430741Is there some cheap shit to measure calcium content with?
>>20430835It tastes kinda like mate
>>20430840*club mate cola
Is there tea that actually tastes like this or do people mean something else when they say camphor? It smells like eucalyptus oil, somewhere inbetween menthol and medical bandages, it's nosey like terpenes.
>>20430854A lot of the chinese black teas taste kinda "etherical".
>>20430837No but you can look it up.Tap water: your water supplier usually make measures available onlineBottled water: written on the bottle
>>20430854Tea made from plants that contain camphor.Camphor is a constituent.
>>20430858"The water quality attributes should be within this range: Hardness: 40-120 ppm is ideal (4-8 dH). Hard water can flatten taste. Total Dissolved Solids (TDS): 100–300 ppm. PH: Neutral (between 6–8) (Note: Your brewed tea will be slightly more acidic, with a pH of 4.5–6). Chlorine: As close to 0 as possible.">tappwater.co
Sovl
https://www.youtube.com/playlist?list=PLzfNoYeTnhXKDb7TJjZGub7cXq0Gud9uXFound this documentary. Worth watching? Any other kino tea content you can recommend?
W2t hot brandy tastes kind of like an Arnold Palmer. Very refreshing. Anyone try the higher priced hot brandy 'reserva'?
>>20430963I haven't seen that documentary, but you might like these vids.https://www.youtube.com/playlist?list=PLnIu-h5l-HAfwskoumMf66Ibm6xetErwu
>>20430462reminder
>>20431158i havent had the "reserva" but i have had the swerve; instead of being white mixed with black its white turned into black. i thought that the swerve would just taste like a black but i was surprised to find the white element worked perfectly with it, and imo its much better than the hot brandy.
>>20430963I saw a BBC document about tea. The title was something like "one cup, a thousand stories" I think. They showed a yancha competition, dancong ceremony on a fishing boat, how dehong sour tea is made and some less interesting stuff
I'm going to repair a gaiwan via kintsugi. I'll post updates here. I was considering /diy/ but meh. Seems like a better audience here, but I thought I'd ask first. The real deal with urushi and gold, no JB Weld bullshit. It will take months.
>>20431937Do you mind if I ask how you use urushiol in this process? I wasn't aware that it was good for anything except making me suicidally itchy.
>>20430854Some wet assed traditional stored puer picks up that camphor flavor.It was pretty prominent in this, full on minty/camphor https://yeeonteaco.com/collections/puerh/products/best-taste-ripe-puerh-loose-tea
>>20431941Urushiol is a primary ingredient in refined urushi, which is a lacquer. It can be mixed with various substrates for various reasons. When it's cured, it's very hard and very durable and food safe. It is used in the glue that will hold the pieces together (mugi-urushi), the filler that will fill in cracks (sabi-urushi), and the thin layer that will hold onto the fine gold powder (pigmented urushi).
>>20431937Neat, looking forward to updates.
>>20431937Based, I will be following your progress. I got a big chip on a yixing teapot lid I want to fill sometime.
>>20431734I got a 2020 ball in with my greens so I brewed it up last night for a little reset. I like it. Flavor never really evolves into anything more but its tasty and the steeps just don't stop. Still smells just like canned AP. Wish I had more to simmer. It would probably be great in a thermos. I'll have to grab a sample of the swerve on my next order. Thx for the rec!
>>20431948I drank through a bag of this and never really thought of camphor flavour, though I also didn't know what it smelled like until this morning. I've got a measly few grams left so I'll try it with this in mind, thanks anon.
>>20432147Mine spent a month in a warehouse at the docks due to shipping delays and then traveled by boat, so that could be a big factor, but it was the most dramatically camphor tasting tea ive had.
>>20432162It's believable it could make a difference if it was in humid conditions.I also saw yeeon's menghai purple cake described as a "camphor bomb" but when I tried it this afternoon I couldn't recognise any camphor taste. I started wondering if my habitual airing out of yeeon stuff is removing it, another variable...
>>20432189>I started wondering if my habitual airing out of yeeon stuff is removing it, another variable...Yeah that probably helps, i think i got some camphor out of that cake when it first came in but after sitting in my pumidor for a year it was less noticable.
>>20432189>I also saw yeeon's menghai purple cake described as a "camphor bomb"I don't remember it being like that. I have had a few teas that I think count as being camphory but they are uncommon. All were aged teas. In particular I have a brick of aged mystery shou that tastes like dirt covered mothballs from a wet basement.
>>20432369Was that ine of those ones that came in a rusty can from taobao?
>>20432418No, it was a white label brick I got from LP years ago. Unmarked but probably made in the early 2000s.
Thinking of putting together an O-cha order for some senchan, gyokuro, and matcha. Any recs?
>>20432369>dirt covered mothballs from a wet basementGod I want to taste it
>>20432654I'm so glad it's not just me.
>>20432654LP has samples of that one real old tea right now that he says tastes like death and probably shouldn't be consumed by anyone.https://www.liquidproust.com/listing/1691475982/trust-morbidcurisioity-really-old-tea-7g
>>20432688Why does that make me want to try it?
Is it okay to make tisane from white clover flowers or am I gonna give myself cyanide poisoning
>>20432699Depends on if your area sprays pesticides/herbicides/etc or not. You can eat the fuckers, so tisanes should be fine. Throw in some honeysuckle too.
>>20432654It was quite nostalgic for me because it reminded me of playing in the basement as a kid. I Just remembered that both of the most camphory puerhs (one sheng, one shou) I have had were not just aged but also made out of coarser bigger leafed material. So perhaps that also plays a role.
>>20410994
hi /tea/ im a casual, i only ever had loose leaf herbal teas from harney and sons with a my cheap hario here >>20432715but i want to try different kinds from my local shop, do you guys see anything on their website worth trying?>https://shortandstouttea.com/
>>20432688Funnily enough he just found yellow mold spots (golden flowers?) on a wet stored cake and refused to drink it. Not sure why it spooked him considering some of the other stuff he has sold. I would have at least tried it once and kept it if it seemed ok. I personally don't consider wet stored tea or shou 100% safe for regular consumption in the first place because they are full of unknown molds whether you can see them or not. Not that more mold is better than less mind you.https://www.instagram.com/liquidproust/reel/C5_S7aYOaVN/
>>20432688Sounds terrible and probably remarkably unhealthy, but I'd have some sips just for the novelty of it.>>20432699Clover (Trifolium repens) is safe. Cyanogenic glycsides get released in small quantities from lots of plants, it's something they have to consider with animal fodder. For your tea you will be fine.
>>20432727Not really a /tea/ store with all the flavored stuff, that said try this https://shortandstouttea.com/products/namring-ii-flush-darjeeling-black-tea?variant=45626520895796Maybe some of thishttps://shortandstouttea.com/collections/white-tea/products/pai-mu-tan-white-teaAsk em if they have any fall 2023 green teas, or better spring 2024 but im guessing not since Japans harvest is taking forever Also consider Russian caravan, Oh and how could i forget oolonghttps://shortandstouttea.com/collections/oolong-tea/products/ti-kwan-yin-oolong
>>20432761thank you
>>20432727In addition to what anon suggested, they have a silver needles and houjicha which could be worth a try.https://shortandstouttea.com/products/silver-needle-white-teahttps://shortandstouttea.com/collections/small-farm/products/hojicha-green-teaHope you enjoy
>>20432761>>20432771I second first anons recommendations. If you re looking for a another options this also look good to me.https://shortandstouttea.com/products/keemun-mao-feng-black-teaThere ares other decent looking teas as well but I don't want to spam you with recs. Grab a handful of teas and go from there.If you have any questions about tea feel free to ask and (hopefully) someone will answer.
>>20432797This anons recs are good too. I forgot to refresh before posting and I don't want it to seem like I did not mention them on purpose.
>>20432797>>20432809>>20432820thanks guys :)
>>20431724Yes>>20430746They're all at ~60%
>>20431724here's my terrible openscad code https://files.catbox.moe/tv1zx2.scadand the stl file https://files.catbox.moe/hj02rg.stl
>>20432715>netflix,youtube...button on remotewhy do we still live...
>>20431405very interesting. thanks anon
>>20433216How did you go about raising the humidity?
>>20433420I am planning on putting those boveda packs inside that anons recommended.
>>20433420I am wondering though if those microorganisms inside puerh don't depend on oxygen and hence if putting it inside an airtight bag would halt that natural aging process ??
>>20433426I see, there is so much different information out there about tea storage. Does storing the tea in plastic/ziplock bags affect the flavor or aging process? It seems like mylar is the best option,.
>>20433434yeah that's what I'm wondering too. Don't these microorgnanisms depend on oxygen?
>>20433434Ziploc Plastic bags aren't very airtight, if you are on a budget get turkey bags. They sell em at most supermarkets with the other plastic stuff. Mylar is probably preferable.If you are getting into puer set up a cooler or similar as a pumidor.>>20433442The Chinese store tea in sealed bags too, i wouldn't worry about it.
>>20409957New>>20433454>>20433454>>20433454
