Finna do it

7572 from Awazon developed a spicy note since I got it. something I also found in Best Taste Ripe. interesting and welcome.

>>21572379
Spicy like capsaicin or like spices such as clove or cinnamon?

>>21572460
like spices, but a sort of earthy spice. sort of like a tingly anise flavor, maybe that's what people call ginseng flavor

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made a QuicheTeas order

>>21573332
Classic choices. I like V93s. I also like the newer ones more than the older ones, desu. I've had that Xiaguan, too. Can't help but notice you paid a lot less than I did. It's one of those that falls back in the pumi and I haven't touched it in a long time. It's probably my favorite Xiaguan raw. I noted some crisp green apple notes. I'll break mine out this week and we'll compare notes.

>>21573395
cool, I'd love to see your notes
QuicheTeas has the lowest prices for these factory cakes, pretty sure those would be twice the price anywhere else
I guess taiwanese dropshipping prices with slight mark up are much better than what the western facing vendors charge

the Xiaguan seemed like a no brainer at that price. the 2005 t8653 I bought last time because a big favorite of mine. I'm hoping this cheaper cake can compare to its glory

>>21573332
the V931 Dayi is nice

Is it normal to finish 1/2kg of oolong in a month? I drank different tea some days also

>>21574191
that seems fast to me

>>21574191
Are you steeping it more than once?

>try weird new tea
>wtf that tastes so weird
>try to like it best as I can, fail completely, can't drink it
>guess I'm never gonna get used to it
>wait 1-2 months
>try it again on a whim
>no longer weird since I've had it before
>quickly grow to like it
Why does this keep happening

On another note my jin jun mei souchong from KTM is dusty as FUCK, like almost as if it was drenched in pollen (especially since the dust is a yellowish orange, from the buds). Is that normal? What I'm doing is giving it a very quick rinse before brewing (pour in boiling water, pour out, like 3-4 seconds total probably), but I've never had a tea that was this incredibly dusty before.

>>21574600
>>21574612
Turns out it was 1/4kg my memory is just shit.
I steep it repeatedly untill it loses flavour.
I just throw what I deem to be enough in a ~200ml gaiwan and from the amount iv used in this amount of time and taking the days I drank different tea into account its probably around 10g, which is a lot but not utterly insane.

>>21574648
>my jin jun mei souchong from KTM is dusty as FUCK, like almost as if it was drenched in pollen (especially since the dust is a yellowish orange, from the buds). Is that normal?
yes, that's the fluff from the buds. jin jun mei has lots of fluffy buds.
you don't have to rinse it, it's considered a good thing

>>21574684
Interesting. I'll try it unrinsed next then.

>>21574648
>jin jun mei souchong
What's it taste like?

>>21574706
Very, very... hmm, I don't even know how to describe it. Kinda honey-y, kinda nutty? Chinese teas are generally described as nutty and this one feels like that taste but very strong.
I haven't had too many chinese blacks, mind you. My other points of reference are KTM's jiuqu hong mei and their low-grade CNNP tan yang butterfly jar, and various indian teas. The tan yang is not too different from indiant teas except noticeably slightly more sweet or maybe tangy. The "red plum" jiuqu has a very much nutty taste as advertised, not at all comparable to an indian tea, but also not overbearing. The souchong has the strongest taste of them all. I tried it first and I couldn't drink it because it just tasted so wrong compared to what I was used to. I think I've gotten used to the nutty taste of the jiuqu though so now I've started to appreciate the souchong.

Maybe honey is a good way to describe it, there are lots of different honeys and I could imagine one tasting somewhat like this. It's not the most typical honey I'm used to though and I don't know enough about honeys to give any real comparison, though I did once have a jar from some village in the mountains in northern greece which is actually not too dissimilar to this taste now that I remember it.

>>21574729
>>21574706
yeah, I can second that it's honeyish and a little bready
probably a darker honey like buckwheat honey? not sure though
the jiuqu hongmei just tastes like marzipan to me. could be stronger, needs to be pushed hard

>>21574747
Dark honey sounds about right. Not entirely sure about calling it bready, though, I tend to associate "bread taste" with something either yeasty or doughy and thick, while the souchong I'd almost say is slightly tart. It's not actually sour but the fact that it tastes somewhat like honey while not actually being sweet (obviously), and the usual nutty undertones, doesn't really make me think of bread.

I want to put together my first Awazon order. What do you guys suggest picking up for Raws/Ripes? I'm generally not picky at all with flavor notes, just don't like anything excessively smokey.

>>21575045
It makes me think on dark rye bread / sourdough more than white bread. But I have a previous year, it could have also changed

>>21575212
The 2002 6ftm tuo is good
They have a lot of really safe factory ripe in general
Their raw could be more hit or miss I think

how much tea does /tea/ drink per day?
I decided to count and I think I'm around 1.4L

Which CTC on amazon would you recommend?

>>21575212
I liked their white tea

>>21575356
probably like 3L

>>21575461
Vahdam

>>21575356
1.5-2L
7-12g of leaf

>>21575356
In the Summer it's around 1.25 liters from 7-10 grams of leaf. In the winter, it's probably double.

>>21575356
About 3L of black tea on a typical day at work: around 0730 I make a pot of tea to start the day, 1000 brew the leaves again with half the water, repeat around 1400 and 1600.
On weekends at home it's more like 2L of tea since I'm not at home hanging out the whole day.

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>Past 2 AM; would be wise to sleep
>Completely ready for bed, just have to turn lights off
>Desire to pull out tea randomly and start a session increases
The duality of man.

>>21575356
I normally make 10oz (~300ml) cups of tea. During the week I normally have one before work and one or two after work (my job is not conducive to brewing tea). On the weekend, or whenever I'm not working, I have four or five per day.

>>21576549
I did that for a whole year once, get in bed at 11, get up at 12:30, gongfu some puer then go back to bed at 2. Wouldn't recommend

>>21576549
Get some low/no caffeine tea for those hours. Hojicha?

How long does it take yunomi.life to send tea out?

>>21576549
Have a session with just hot water. They call it ghost tea.

>>21572150
Is there any teas for euphoria and relaxation? I need a way to relax without booze.

>>21574648
>why does this keep happening
There was someone in the last thread who swore smoked tea should be left for 18 or so months before drinking it, and other types of highly oxidized teas for at least 6 or so months, maybe have a look and see what his point was.
>jin jun mei
They might be trichomes (good, filled with flavory chemicals, sign of high quality).
>souchong
It might be charcoal.
If it's really fine dust it's probably charcoal, but if it looks like yellowish pollen they're trichomes.

>>21577337
poppy tea

>>21575212
Their """old tree""" white tea bricks are pretty good.
Their 2015 Menghai spring cakes are pretty good as well; only 100g pieces are available but you can get a couple considering the low price.

>>21576850
Just stick with herbal mixtures. Chamomile is always tasty

>>21577518
Nice, yes, sounds like both my souchong and the jiuqu hongmei have down's
Btw it's an unsmoked souchong, I hate smoked tea

>>21576850
I have some bancha I could use. Been a while now. I'll post a picture when I do.

>>21578087
>I'll post a picture when I do.
Based

>>21577337
idk about euphoria but CSH Naka is my most relaxing tea, it's just got a warming effect to it. makes me sweat a lot too lol but the vibe is comfy. The jiang xin is even better but that one's expensive ;-; so ive only had it in samples

>>21577337
kratom is kind of a tisane

>>21578385
do not do kratom you will vomit if you try drinking green tea afterwards

>>21578386
I believe that, both have a tendency to upset an empty stomach.

>>21578387
My friend did kratom and now can't drink green tea without getting sick even though he's stopped kratom for over a year

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Oumi inakabancha from Sazentea. It's been a while since I've had it, but this gentle roasty grain/wood flavor and mildly sweet, malty aroma are of comfort when you're tired or it's late.

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Here's a dry leaf picture of the bancha.

>>21578479
Starting to get cooler here. We are entering mulch season

Not really in this thread's wheelhouse, but I bought a bunch of black teas from Harney & Sons and I'm going to post my thoughts on them. I'll mention different steep times but I used boiling water for everything.

Firstly, I got their CTC Assam, it was cheap and I wanted to see what a straight CTC tea was like. Even at 2 minutes this is as astringent and not pleasant, just strong. Add milk and it becomes a perfectly fine breakfast tea, though.

Secondly, some various breakfast tea blends. These are all decent on their own but do benefit from milk. Also I do drink tea after breakfast so having some variety for that is nice. All needed 3 minute steeps and began developing astringency if pushed further.
>English Breakfast (Keemun)
Mild flavor of Chinese black tea
>Irish Breakfast (Assam)
Mild malty flavor
>East Frisian (Assam, Ceylon, Darjeeling)
Mild Darjeeling flavor
>Orange Pekoe (Assam, Ceylon)
More generic black tea flavor but still tasty, definitely above crap like Lipton
>Russian Country (Keemun, Assam, Ceylon, Formosa Oolong, Lapsang Souchong)
Nice and smoky, with the smoke neither being weak (it's still present with milk) nor overpowering

Onto the good stuff
>Queen Catherine (Keemun, Panyang, Yunnan)
At lower steeps this was similar to their English Breakfast but once pushed to 5 minutes this become a very delicious tea similar to imported Chinese black tea that I've had in the past. I liked it a lot.
>Darjeeling
I've never had Darjeeling before (my reference to Darjeeling flavor in the East Frisian was compared to this). Apparently this is a blend of first flush and later harvests, though they classify it as a black tea and that's what it looks like. At 3 minutes this was similar to East Frisian but one it hit 4 it really opened up and became delicious. I loved this one and it makes me want to try some more expensive Darjeeling teas at some point in the future.

>>21578780
Also, while I like the classy little tins these all came in, I have to note that the Queen Catherine and Darjeeling were the only ones that had accurate directions for brewing. Every tea I mentioned said to steep for 5 minutes, which is absurd for most of them, except the Darjeeling which said 4.

>>21578134
I agree that CSH Naka has a good body feel to it for the price
It does go more in the ecstatic than relaxing direction to me

>>21578385
>>21578390
Wtf is kratom
Also does this apply to oolong or whites, or only specifically greens?

>>21572150
I like Ti Quan Yin.
Make a pot and top it off with the same leaves all day long.

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Hello /tea/ts,
I bought this Shan Lao Shu 2014 Haiwan sheng puerh that was reccomended in a previous thread a while ago, arrived yesterday. Now I'm not much of a tea gourmand and relatively new to this so take my description with a pinch of salt.

Overall I quite like it. It's got a slightly smoky flavour although not too pronounced, with a hint of sweetness in the aftertaste. It's also very mild, definitely much milder than another puerh i have, likely because that one is half-fermented. To me that's not a bad thing though, because of the mildness I can see myself drinking this a lot and not get tired of it (I hope, this cake is a half kilo).

if someone else tried this one I'd be curious about their thoughts and get told how trash my tastebuds are.

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>>21578853
leaf and bark powder from a plant indigenous to south east asia that contains alkaloids which exhibit low potency opioid activity. the desired, positive effects plateau at a relatively low threshold, so it's pretty safe in that regard (can't overdose fatally, can't increase dose for better effects very well).
it is kinda addictive and can lead to mild withdrawals when stopping, but it's a league below the usual drug habits in my experience.

>Also does this apply to oolong or whites, or only specifically greens?
I've been wondering about this. some teas are very harsh on my stomach, while others don't have this issue at all. I remember reading something about the compound contained in tea which causes this effect, but I forget what that all was about.

>>21578875
>blind buying a 500g cake
Brave, good that it's to your taste at least. Have you considered buying a bunch of small samples to explore the variety? I feel like if you're "not much of a tea gourmand" then generally you're better served with buying ten 50g portions rather than a single 500g one. Then not only do you have more variety rather than drinking the same thing every day, but you also actually get closer to becoming a tea gourmand yourself, in particular you get a much better idea of what you like, and you can then buy a full cake of any of the types that you liked the most - after you've compared a bunch of different teas and picked your personal favourite, rather than relying on a blind recommendation.

>>21579081
samples are more expensive dough

My yunomi order got packaged, time to wait forever.

>>21578875
Good man! I have the 2017 and posted about it a few threads ago. I suspect your tea has mellowed out with an additional 3 years of aging.
>>21579081
A cake is a sample! Build a pumi and the worry about drinking tea before it dries up goes away.

>>21579114
>A cake is a sample!
If you're buying cakes as samples then cost is probably not even a factor for you, in which case sure fair enough.
>Build a pumi
Elaborate, maybe I'm retarded but I don't know what that is and searching only brings up the dog breed

>>21579081
Yeah the next teas I'll buy will definitely be smaller packages. However i already knew that i generally like puerhs so i wasn't all too worried and i kinda wanted a "special" tea to come back to every now and then.
>Have you considered buying a bunch of small samples to explore the variety?
Yes, i just have to find a place that offers sample sets at a decent price because so far most i've seen are quite expensive because they're like 30+ teas big.
Also thinking about buying an Oolong because i already have one and I'm curious about compareing the flavours.

>>21579114
>I suspect your tea has mellowed out with an additional 3 years of aging.
Really. I would've expected the taste to intensify with age. But i guess it doesn't unless the tea is fermented?

>>21579126
I mean a pumidor. A humidor for your puerh stash. And other tea. An insulated cooler or bin you can keep hydrated and with steady, warmer temps.
>>21579131
Certain notes can be made more intense, I suppose. When we're talking puerh less than 20 years old, it's generally becoming more mellow from its younger, bitter version.

>>21578853
It's an opioid drug. Basically the same as being addicted to tramadol but it's "natural", so people think it's less bad for some reason

>>21578875
Yeah a slightly upscale Haiwan production should be good drinking

>>21579081
There is also value in getting lots of sessions with one tea. You can experiment with brewing, you can come back to it in a year. It can be just as useful as more samples

>>21579126
>If you're buying cakes as samples then cost is probably not even a factor for you
Cakes are cheaper per gram. Blind buying cakes is actually the cheapfag thing to do if you know what you like already

>>21579201
If you do know what you like then definitely, but it's not a "sample" then. When you say cakes are samples that implies buying 10-15 different cakes (not necessarily all at once, but within some reasonable amount of time that's shorter than the time it would take to actually drink 15 cakes straight up)

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Apparently the bags from YS don't block smells. All of my tea now smells and tastes like the strong hay scented one.

>>21579206
"A cake is a sample" is a popular meme, but there is some truth to it
>You get to know a tea much better if you have a whole cake
>It can be treated as a sample for a whole category (lao man e cake will really let you know if you like lao man e, same for factory recipes, better than a few sessions with a small sample would)
>You start realising with time that 400g of tea is not a huge amount in the long run
>A lot of the best value stores don't have samples at all

>>21579388
What an exceptional vendor. Premium prices, premium year over year increases, worse shipping practices than the cheapest taobao sellers.

>>21579424
I'm very upset

>>21579455
If you get upset on a more visible forum Scott will come and lie to you then disappear.