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: >>21572150
>>21602747For me it's puer
how do people get "tea drunk" but not "coffee drunk"?
Okay I had something once called a Vietnamese red tea. It smelled fruity and had a nice smooth taste, and I cannot find it anywhere outside of Upton Tea where it seems overpriced for what they're offering. I feel like it's probably a matter of me not looking up the right name, but trying to search Vietnam red tea isn't getting me any helpful results. Does anyone know what the hell I'm talking about?
>>21602778wtf you talkimbowd blud
>>21602817Searching for teas from the Hồ Thầu region might help you.Emphasis on "might".
>>21602778You'd probably need to go to the bathroom or start feeling adverse effects from over-consumption of caffeine before you could achieve any semblance of a high by drinking coffee.
>>21602817Buy red tea from the Viet tea makers in the pastebin.
>>21602839i thought the caffeine was what caused tea drunkness
>>21602778>"tea drunk"meme
I tried a sampler of Obubu Tea: #11 (Basic Roast) Roasted Green Tea but I don't think I like it. I got it from yunomi but I steeped it a way I saw on the obubu site. I'll leave it below. Anyway, this was my first time ever having hojicha and I do have half the sampler left along with a ton of other samples of hojicha, hoji-genmaicha (I forgot to get regular genmaicha), one wakocha, sencha, and some other stuff. I can't really put my finger on what the hojicha tasted like but I didn't care for it. Earlier in the day I tried #0001.K6 Obubu KY001: 2025 Kabuse Sencha and it was okay. The person I was drinking it with didn't like it.Did I ruin my taste buds by drinking gyokuro for months before trying any other Japanese teas? Or is it because it happened to all be from the same farm? Does that even matter?>Obubu's Hojicha Ratio – 0.4g : 10ml>1st Steep – 25 seconds – 90°c>2nd Steep – 10 seconds – 90°c>3rd Steep – 15 seconds – 90°c>4th Steep – 30 seconds – 90°c>5th Steep – 60 seconds – 90°c>6th Steep – 120 seconds – 90°c
>Friend gifted me some no-name organic sencha from a random tea shop in the small city where he spent his vacation.>It's the best sencha I've ever had.This is why I always give cheaper teas a chance.
Mojun Fu Cha 1368 Inheritance 2019 Fu Brick from Dragon Tea House. Tried it in two different sessions.First one following instructions on the bag (10g, 100C, 15-20 secs+), second time with the instructions of the website (8g, boiling rinse, 95C-100 10s+5 with each infusion). Both in my 100mL gaiwan. End result was pretty much the same. Kind of mineraly sourness is the predominant note. You get some of what I consider the classic fu brick honey/dates taste, but not much.
>>21603896Dry vs wet leavesWet leaves from the first session, dry leaves from the second since I forgot to take a pic and did it in a hurry. It was really easy to break leaves off the brick initially, but it got more compressed in the middle. Also more golden flowers towards the center than the end.
>>21602878I feel like people who get “tea drunk” used to do a ton of stimulants and now get slightly high from the caffeine.
>>21604747i've never done any drugs and barely drink but i've gotten tea drunk multiple times. its a very weak affect and i usually only notice it once its fading off. not something i'd chase after, just drink a lot of strong gongfu tea over 2-3 hours and i get a bit giddy
>>21602778I once got really relaxed after drinking tea, is that it?
oh god im frooooothing
>>21605870Anon, flip your image.
2023 Autumn Jingmai gushu sheng from Farmer Leaf. Has primarily acai and grape leaf notes like in the past when I had it. I like the retronasal aroma of said acai quality in particular. Still a bit astringent, but not as much as I recall before somehow. It's fairly one-note and with low to moderate endurance like I wrote in my old notes in late 2023, but I still like it. If I recall correctly, this was to be a small batch before they did cake pressings with the same material (though I'm not sure which cake that'd be).
2023 jingmai dry leaf shot.
>>21605947I liked my sample of this tooI thought it had good depth but yeah, low endurance
#0035.K6 Obubu Pine Needle Wakocha Kyoto Black Tea. I can see why the only reviewer said it reminded him of pumpernickel. It definitely tasted faintly like it. I decided to be silly and brew this gongfu style with ~4.X grams and 100 mL of water at 90C. It was a little weak. I'll try what the shop said to do next time since they wanted longer steeping times, although I don't have a big enough pot for what they want me to do.Now I want freshly baked bread.
>>21605983>Labubu pine needle wakochs
>>21606031Is it a meme?
>>21606031>>21606031Also, got a:>2010 Dayi 7542 001 batch>2011 Xiaguan Jinse Yinxiang>Lil V93 tuoWill try one of these today
>>21606034No, I just chucked at the name
>>21606039It's a bit silly, yeah. It reminds me of the cartoon bear.
>>21602848it's the caffeine + l-theanine. Take a GABA pill and 600mg of l-theanine with 5 shots of espresso (or 400 mg caffeine pills if you want to go cleaner). and you can get a close pharma style approximation. Of course tea has several catechins as well, with a lot of them being unstudied, but the primary one we know about drops your blood pressure, so you can probably not go wrong adding a high dose of EGCg supplements into your pill form tea drunk. Tbh I'd probably think that since you're taking in a ton of liquid on top of this when you're getting to the state of tea drunk that it may play a role, since over-saturation on water has a minor phycological effect.This would end up being more expensive than just getting an old sheng cake and drinking a shit ton of it very quickly, and likely less enjoyable, but that'd be the way to replicate it pharmaceutically.
>>21606120This has some merit. Back when I was drinking tea more regularly, I'd always begin and end a session with taking some L-theanine. Not only did it do wonders for stress management just like that, but when you stack this with meditation in a peaceful environment, it really puts you in a special place. I remember one time in particular, I felt so composed that just walking felt like floating. Granted, I'd meditated for over an hour. It was an unusual experience in retrospect, but while calling it "tea drunkedness" is a bit far-fetched and misleading imo, a deeply meditative state can definitely be promoted/enhanced by it.
>>21605877
>>2160635490 degrees clockwise would be perfect
>>21606355You can't flip by degrees anon, you flip on axes
>>21606354>>21606358Computer, rotate current image 90 degrees clockwise so the Australians can see it
I had a kyusu that broke a while ago, what kind of teapot should I get? I mostly drink asian loose leaf tea. Should I get another kyusu or is there something better?
>>21602747I used to have a beautiful tea set like that that I inherited from my grandparents. My mother sold it for $20 and when I asked her why she said the person who she sold it to said it was worthless.I looked it up and it cost $200 in the 60s when it was originally sold and produced.
>>21606610Doesn't necessarily mean it would be worth that much today, antique fine porcelain is a pretty niche item nowadays and most of it is cheapBut it always sucks to lose a cool family memento loke that
>>21606037I liked the V93 tuo that I got with my first puerh order. Probably not very exciting for someone well versed in puerh, but I found it comfy, tasty and warming. Some nice stone fruit notes.
Went down the ochazuke rabbit hole a bit tonight, now I'm planning all sorts of recipes in my head. Good thing I stocked up on sencha>>>/wsg/5975962>>>/wsg/5975964
>>21607277highly recommend salmon with your ochazuke. I typically use the packets, and pour my own tea over that.
>>21607313hot or cold?
>>21607337hot, of course. i think eating it cold would be nasty
>>21607232it was also my first factory ripe
>>21606031>>21606037two little sessions with 7542plummy, some bitter and tart bite but not unpleasanttotally an easily acceptable tea
Have you anons ever found cool tea or teaware after moving to a new home or from a relative's estate?
>>21608007Nicked this lovely kitschy mug from me grandmum's when she passed away. Pearle was her friend. I make my guests use it sometimes. Makes me laugh.
>>21606120>600mg of l-theanineThat seems like a lot. I've some l-theanine pills, and they are 150mg, and it says you should take one a day on the label. Then again, they don't do shit, I feel nothing no matter when I take them.
>>21608038>Then again, they don't do shit, I feel nothing no matter when I take them.It's effects alone are difficult to notice. L-theanine smooths out caffeine buzzes. If you've ever had so much coffee you're shaking, it will stop that and curb some of the mental unpleasantness as well.
>>21608025Do it for Pearl.
I just think tea tastes good is all
>>216080381,500 a day is when it gets dangerous and 800 is when you can get side effects. Don't do 600-mg a day for weeks to avoid saturation, but you can safely take it now and then. 200 to 300-mg is safe to take daily.Your pills might limit it because it has some shit like sorbitol or an alcohol sugar in it that is more dangerous than the pure l-theanine
>>21608233>1,500 a day is when it gets dangerous and 800 is when you can get side effectsI'm curious on how this translates to tea quantities
>>21608315Look up gyokuro numbers
>>21608317How do I find these gyokuro numbers
>>21602747I see the rentry changed.
These colors are too hard to read, thanks anon.
Is tea resin all that or is it just a meme?
>>2160832442.5 mg per 100 ml liquidso if you drank a teapot for some reason of gyokuro, you'd drink 425 mg of l-theanine
>>21608881It's just regular shu boiled into a concentrate.Given you can just throw shu into a flask and it won't overbrew I couldn't really see the purpose, except for the small size when camping or travelling.But even then you can just break a chunk off a cake
I want a frog tea tray/boat for my frog teaware. Is there like a taobao version of picrel that doesn't cost hundreds of dollars?https://txs-tea.com/products/lotus-pond-frog-call-hu-cheng
>>21608910Seems a bit more convenient in some circumstances when travelling - you don't need to strain it, you don't need boiling water, etc. A lot of reviews mention that it often has a fishy aroma though, they probably don't use high quality tea to make it.
ITT: placebo effect
>>21606595I'm wondering something similar; I have a kyusu I'm happy with for sencha and herbal teas, but it's got a metal filter and I suspect if I can find a suitably fine ceramic-filtered pot the same size it would be healthier long-term. Fully removing rust from a fine mesh sounds infeasible.
>>21609926>the same sizeHow big is your current one?
>>21609937320ml which is just right for my purposes (for gongfu I brew much less at a time but gongfu isn't everything)
>>21609954You can find a kyusu around that size with a ceramic filter. Artisticnippon has some.
Moved residences and found an open bag of loose sencha from YamaMotoYama (BBD "23/04/2022", so old). I held onto it, and tried having tea outside for once. I couldn't take great pictures, and it wasn't amazing to be blunt, but I'll share them and some notes below:____3.5g/85C(185F)/10sDry leaf smells fairly sweet; more grassy than other vegetals, but it isn't quite clear. Wet leaf brings out a bit of light saltiness and savoriness to that aroma, but still grassy without becoming seaweed-like. Bit more savoriness over more infusions, but not too complex.Low-medium thickness and bitterness, medium astringency. Flavor is more or less still on that sweet grassy note. I'd say it leans more towards "shaded grass" than anything dewy or fresh-cut. Otherwise a bit dull, maybe due to its age, but still drinkable. The retronasal aroma is where I'm enjoying it most, having a nice light savoriness that lingers pleasantly on the back of my tongue for a bit. Endurance is average. Overall okay; probably better when fresh, but nothing I'd actively seek out regardless.____I didn't put it in my notes, but it did remind me of those cheap green tea hard candies at first. I just don't know how to describe that, and it was only briefly.
YMY sencha dry leaf.>>21608025Seems like a fun way to keep things alive. The tray I use is also from my grandmother's (though it broke in transit, so I'll have to take another spare next time I visit).
>>21610071I could tell this was cheap sencha before I even read the post.The nice thing about Japanese teas is that even the cheap ones are usually fine.
>>21610096Yeah, nothing great, but serviceable for what it is (old sencha left behind for several years). I think it could be good enough for making some simple coldbrew. Or, maybe good in rice since it's not high quality material and reasonable to use like that. I'm grateful for being able to try something new after so long regardless.
>>21610068I'm glad someone here still does notesI'll likely pick up on doing tea tasting notes next spring. I missed this year entirely
>>21610168Nice, I'll keep an eye out for that. I rarely get new tea, so I don't get to write notes so often anymore, but it's always pleasant when the opportunity presents itself. I always pass on the Halloween W2T drops, but I may give it a go this year just so I can experience something new, even if the flat shipping for a small order bothers me a bit.
https://rentry.org/tea-pastebinI fixed the pastebin, finally, and it seems timely since the current one has been hijacked by some random namefag. Short changelog:Shortened the list of recommended shops and added a short description for each (most) of them. This isn't done, this is just meant to be a good starting spot for inspiration, add or remove things as necessary. I moved the full list of sellers to the end.Adjusted the brew ratios and temperatures in the Japanese tea section and fixed the fucked g/oz ratios to be in line with the rest of the guide.Rewrote the gongfu brewing section. The old one didn't even MENTION sniffing the leaves, you gotta sniff the leaves.Added a section for brewing gyokuro. This is mostly correct, but I don't have any gyokuro with me right now so I'm a little iffy on the exact brew times and ratios since I don't usually write down what I do, I can fix it later.Removed a few obvious errors in the FAQ section and adjusted the storage section for puerh to have the correct humidity.What I didn't do:Didn't rewrite the western brewing section, I think buying a teapot with an infuser is insane behavior but I almost never make western style tea. Didn't check the Mate section, or Kazakhstan section, or the clay teapot sectionI want to add more to the tea books section since I've read a lot of interesting ones, but I'll probably do that later. I don't have much free time so I'm not going to be in charge of this, but use this or at least an older unmolested version for threads in the future. I recommended finding asking whoever was doing it before and is still here to be in charge of it in the future. It doesn't have to be perfect, but the way it is now is extremely embarassing.
