Current QuicheTeas power ranking from 4 cakes:
2005 Xiaguan T8653 > 2010 Dayi 7542 = 2011 Xiaguan Jinse Yinxiang > 2007 Mengu Chun Jian

The chun jian is still decent though, especially for the price. Just not my preference as it's less intense and more mellow.

What's your price sweet spot for teas?
In specialty shops I found the $0.15-0.20/gram range to offer the best teas for value.
I'm not sure about online imports.

>>21625730
I try not to go above $0.30/gram unless I really love something
but the sweet spot really depends
with some teas like unaged ripe pu-erh, you can get tasty stuff for as low as $0.05/gram if you look around.
while for other teas like aged raw pu-erh, it's not worth cheaping out and there's barely anything drinkable below like $0.10/gram, much less actually tasty

>>21625730
i buy absurd quantities of golden yunnan from my local tea and coffee store for around 0.08 USD. they rarely have teas in your price range that is worth buying imho. i expect really good shit for that price, i refuse to pay too much extra just for rare teas if it doesnt also blow my mind with the taste

>>21625749
>golden yunnan
That's a fantastic tea. My local shops sell it for around $0.17/gram.
I was surprised to see it for way cheaper on Awazon, hope it's just as good.

>>21625730
I'll pay up to $0.30 per gram.

>>21625755
i buy 100grams of pretty much every black tea that they get just to try them out tho. they had this benifuki that was quite expensive that i bought like 300grams of before they ran out. they tend to buy the really nice unblended teas in pretty small quantities, they buy a bunch of fancy darjeelings every year that are pretty much never worth what you are paying for them in my experience, so i dont buy them too often (they might also just be a bit too delicate for my tastes tho)

>>21625755
some of the tea stores where I'm at have good tanyang gongfu. now that's a black tea that's absolutely worth the $0.25/gram I'm paying for it

Trying some Darjeeling right now (second flush). Everything I read said not to use boiling water since it will make it bitter. The packaging said boiling water was fine, though, so I went ahead and used boiling water and steeped it for 5 minutes and it tastes quite good with no bitterness.

>>21625730
It depends entirely on the tea. I haven't bought pinnacle top-tier exclusive tea, so my perspective may be skewed. I did get a small 70g pouch of gushu sheng for $16 (~23c/g) once. While good, it was not anywhere near my favorite or most memorable teas I've had. I've had good quite good stuff around the 4-12c/g range. I think sourcing and storage matter more than outright price.

That said, IRL stores are just not worth it. You might as well save the transport/time costs and just have tea shipped to you. I remember walking into a local tea shop with alu can containers of tea. Eye-watering pricing for what was unimpressive-looking material in a shop that also did casual lattes and such. Not surprised to have gone walking just a few months later, see it wasn't open and had a for-sale sign up front. Why pay for overpriced, old product you have to walk to and back to get, when you can get better stuff at cheaper prices online? If they at least offered a place to sit down and sample it, maybe you could argue for it on a vibes stance, but damn, I'm just someone who likes tea, not an Instagram soccer mom.

whats the best golden yunnan that you can buy?

>>21625829
I don't think it's much of a concrete name
It usually refers to some kind of dianhong. I think the more expensive ones are often sold as "golden monkey", but that's another mostly meaningless term

>>21625829
They all have their qualities, but the ones considered the best have only golden buds and no leaves.
Look for something along the lines of
>Golden buds
>Gold hill
>Pure gold

>>21625836
>dianhong
Pretty much all Yunnan "gold" teas fall under that title

>>21625604
>Still using the defaced OP instead of the new one
But why.
https://rentry.org/tea-pastebin

>>21626052
I'll include it in the next one, forgot about that shit

>>21626052
>Defaced
What the shit even happened besides someone jumping the claim.

>>21625604
Please switch to the new rentry when making new threads.
https://rentry.org/tea-pastebin

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I have once again drank delicious Oolong tea at 11pm. My sleep schedule is in ruins.

>>21627141
Time to go super Saiyan and drink even more, anon. It's too late now; embrace your fate and crash out on good tea.

>Most authentic looking specialty shop around me
>The boss is an older white man who presumably married into a Chinese family
>Selling nothing but Chinese teas along with some flavored ones
>Try out his 20 years aged ripe Pu'erh
>$0.28/g, looks very muddy
>Not any better than your average cheap brick
>Friend described it as tasting like "a damp tree trunk"
Two things learned: Looks can be deceiving and 20 years aged mediocrity is still mediocre

>>21627553
Yeah I've had that situation with one local tea store
Owner seemed passionate, talked about tea, bought some samples
They were all terrible aside from one young sheng (which was just a resell but admittedly not much markup)
I wonder if they were just very old and badly stored, but still very lame

>>21627553
I'm still waiting for an example, where an older tea is better than the younger equivalent. Older sheng just gets more earthy and tobacco notes. Had some 18 y/o sheng recently, one of the worst teas I had so far. Tasty cellar dust scraped off the wall.
No thanks, I like em young.

>>21627553
>>21627596
I had a similar experience to this as well. Along with being laid off, it motivated to me to try starting my own online store. I'm confident I can spread the love of good tea to others including people who have no idea what good tea is.

Tbh, if I can do it, you can do it too.

>>21627696
>I'm still waiting for an example, where an older tea is better than the younger equivalent
This is true of all the classic factory blend raws
Nowadays they process these a bit different, but they used to be almost undrinkable when young

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>>21625707
the T means it was made in Czechoslovakia

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>>21627909
the T means it's the iron cake version, pressed into this flatter, more compressed shape than a normal tea cake

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Brothers, I am in dire need of inspiration. Please post your favorite cup/mug/yunomi/test tube/erlenmeyer/drinking vessel, whatever it may be. Bonus points if it doesn't cost an arm and a leg, but feel free to flex your finely curated teaware on us peasants.

Mine is currently a bargain bin glass cup, but it doesn't fit my assthetics, hence my request.

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>>21628594
There's something quite nice to me about a glass cup. I have a handled one I drink western brewed stuff from.
This is my favourite, I got it from ali express. 2nd happened to be in the background there, that's from viet sun. Both cheap

>>21628607
There's nothing inherently wrong with glass cups, but mine is just too big for my gaiwan (~170ml cup for a ~80ml gaiwan...), and I use a small beaker with my much bigger kyusu so cup size becomes irrelevant.

That's a cool cup, I love those types of uneven patterns. They have that artisanal feel without trying so hard they end up all fucked on purpose like what some modern japanese potters dare to call mingei or wabisabi.

just made a cup of cheap aldi tea w/ a little sugar, probably going to have another when I finish this one

>>21628617
based

>>21628615
The oversize might be a good thing, having a bit of rim helps. Though it is a bit big even for that.
I don't really like the deliberately fucked up ones either, though I can see how the almost brutalist vibe they get could be appealing to some

>>21628617
Is it good? I would be killed for buying anything apart from yorkshire.

>>21628639
>Is it good?
it's not complicated or anything like a nice oolong or earl grey, but it's still enjoyable

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>>21626052
>>21626221
Okay so here's a question that might be good to put into the bin.
What's the use of various bits of teaware?
When or why would one want a Kyusu over a Gaiwan or Shiboridashi/hohin?
There's an entire section on clay pots but not much of anything else other than where to buy said tea ware

>>21628594
Here's the one I use https://www.spode.com/blue-italian-jumbo-cup-saucer-boxed-set-1503762.html
t. grandpa brewer

>>21628977
That's dope, euro-style wares are a rare sight here.
I checked them out and they have a cup/saucer set with a very fat quail on it kek https://www.spode.com/woodland-teacup-saucer-1538025.html
>size: 20oz
Jesus Christ how big is that cup anon? No wonder you can use it for grandpa style.

>>21627909
That's a very specific lie... on the internet... why would anyone do that?

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>>21628594
These are my favorites, all cheap. The left and center were $10 each, from local farmers markets. The right was about $2-3 from a thrift store. It takes some time and luck but those are my favorite places to look for interesting teaware.

>>21628907
>When or why would one want a Kyusu over a Gaiwan or Shiboridashi/hohin?
traditionally it's:
>Kyusu for sencha, bancha, daily drinking jap green tea
>shibo / hohin for gyokuro and other really fancy jap greens
>gaiwan for chinese tea (it doesn't do so well with steamed teas like jap greens)

>>21628977
i love brewing Tieguanyin grandpa style, its not very picky in terms of temp and steep time but it really benefits from lots of extra space

>>21629171
>how big is that cup anon
20oz big, anon. It's great.

>euro-style wares are a rare sight here.
Yeah over here Spode and the like are quintessential boomerchina, overpriced to the moon if you buy full price but often able to be found at bargain sales or clearances, or from even older boomers offloading their massive collections for peanuts for younger boomers like my mum to buy up. I don't think we have the quail cups (unless they're hidden in a closet she hasn't taken them out of yet lmao) but we have a full set of dinner plates with those quails and deer and rabbits and stuff.

>>21629518
I have some green oolongs which are pretty picky and get bitter eventually, and a few roasted ones which really do work great. I really need to get more roasted, it brews great and tastes great.

>>21629518
>benefits from lots of extra space
tea lore

>>21629662
>leaves are tightly rolled
>when boiled they unroll and expand to take up like half the cup
>"lore!!!!"
it's basic geometry, not fromsoft tea, relax

>>21629678
>fromsoft tea
>pour boiling water on the leaves
>they roll and avoid the water

>>21629577
>Yeah over here Spode and the like are quintessential boomerchina, overpriced to the moon if you buy full price but often able to be found at bargain sales or clearances, or from even older boomers offloading their massive collections for peanuts for younger boomers like my mum to buy up
yeah in Europe there is a lot of really cheap used fine china. there is no reason to buy from these brands new unless you want more modern styling

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>>21629577
Doesn't it get unwieldy at that size? That cup has a bigger capacity than my steel camping mugs and my zojirushi thermos, and those are already quite huge.

Picrel is how I imagine your tea sessions go, but with a much more beautiful cup.

>>21629948
Kek. It obviously looks comically large, but it's actually surprisingly wieldy. I just measured it for you, it's 5 inches in diameter at the top and a bit over 3 inches tall. When it's full to the brim it's obviously a bit weighty (that 20oz is some kind of "politely full" capacity, when I fill it it usually takes about 700ml or 24 oz), but I'm a manlet and by no means fit and I don't have a problem, so you'd have to be some kind of ultra soiboi to struggle.
I don't know if I'd use a much bigger one, but as it is it's pretty much the perfect size to grandpa brew a big cup of tea and take it to the office and just sip for like an hour as it slowly cools down. I only need to brew about 2-3 cups a day this way.

Love drinking tea after brushing my teeth.
I get a sweet aftertaste that lasts for hours.

>>21630014
Huh, that's about the same size as a small bowl I also used to brew grandpa style (or is it bowl brewing in this case?) so I get why you like it so much. It's just hilarious to me that it's basically a beautifully decorated soup bowl with a handle stuck to it. Imagine going to a posh tea party and just whipping out this absolute chonker in front of the ladies and their smol little cups.

>>21630090
I think the difference is it's quite a bit taller than most bowls relative to its width, it's still visibly cup-shaped to me. But yes it's kind of similar in capacity to a bowl of soup kek.
>tea party
It's actually perfect for bringing out to unsuspecting guests.
>cup of tea anyone?

>>21625604
>cup of gyokuro
>reading twilight
Yup, life is good,

>>21630213
Bring back old gyokuro prices I hate this clown world

Day 40 of not being able to buy from fulchea

>>21630250
Can't have shit in the 21st century.

>>21630250
>The last two packets of gyokuro I have are the last im going to get for at least a couple years
>Can't really make them last as the freshness is crucial
Hahaha this fucking sucks man. I can get all the shitty beer I want at the store but want some nice tea in the evening? Fuck off

>>21630275
Yeah.
>>21630303
>>The last two packets of gyokuro I have are the last im going to get for at least a couple years
I've got a bit of one left too.

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>>21628594
I needed an excuse to photograph my teaware.
From left to right, a professionally made rust glaze cup, a thick walled locally made cup, and a heavy divot in a wad of clay and fired I made at a pottery event. Forget thrift stores, support local artists.

None were expensive, all are my favorite. I prefer them over my fancy Chinese porcelain teaware.
>>21629305
That's what I like to see.
>>21628907
It's a good subject but I'm afraid it will feel a little gearfaggy for what is a beginner's guide. The East vs. West brewing parameters and reasoning is as deep as it should go.

>>21630427
>Yixing pots aren't magical, they're tools. Good ones can absolutely transform your tea, making it rounder, smoother, and more complex. Bad ones will just mute everything and waste your money. Here's what actually matters:
>Forget the romantic crap. It's about the clay:
>Don't buy cheap. If you're spending under $100, just get a nice gaiwan.
You have already entered gear faggotry.

If we're approaching from the pov of someone who doesn't know anything about tea, at the very least having a small index of what the common ones are and their best fits would be useful. Shit, >>21629473
Is pretty much all that's needed.

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How do you all feel about Costco green tea?

>>21630565
Aren't those just rebranded itoen teas? If so they're pretty good as far as tea bags go.

Switched to CTC Assam to cope

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Chen pi midnight kind of night.

>>21631207
What are those, tangerine peels? wouldn't it just make it bitter

just spilled all of my tea onto the floor. am i doing it right?

>>21631478
There was a TV show about cheapstakes where a woman didn't throw out her used tea bags. She instead used them as cleaning products.
So in a way you're doing something right

>>21631469
They actually look like lychee skins. Wtf is unc cooking

>>21631478
No it's supposed to go on the TABLE, dammit anon

I think the guide really needs a basic discussion of the different types and cultures of tea. Right now if you scroll down from the top, the very first thing people will see is a list of chinese shops. The brewing methods are a dry list of instructions with zero context of what they're for, or why would one choose to brew a tea one way or another.
>Gyokuro can be brewed using normal equipment you would use for sencha, however, it's often brewed using a special flat vessel called a shiboridashi.
Completely incomprehensible to someone who wants to find out about tea and is trying to read a guide in the OP of the literal tea general.

Now granted yes you can just look everything up, but IMO the pastebin is a good place where one could put an actual detailed guide that serves as a good introduction without having to send people on a trip to google a bunch of new terms and names on their own.

The FAQ is pretty good but it's way down, and also immediately gets into chinese stuff without much explanation. There should be a "what is puerh?" entry before the "raw and ripe?" one, and probably also summaries of different kinds of tea in general not just puerh. Like the anon pointed out above, in-depth discussion of yixing clay should go into its own separate in-depth chinese brewing section, not in the general FAQ.

Basically
>normies and tea noobs will read from the top, so put the general and normie-friendly explanations at the start
>knowledgeable users will just click on the table of content to go to the section they want to read about
>autistic details should go into their own sections, while the general FAQ and summaries should provide a good overview of the different kinds of tea, tea cultures, etc. without going into too much depth
And right now I think the guide has too much depth upfront, and lacks breadth everywhere.

It'd be a lot of work to rewrite everything of course, but I just think the guide could be improved incrementally in that general direction.

>>21631469
>>21631652
Nta, but chen pi is aged tangerine peels. They are not as bitter as fresh ones

>>21631689
Are you talking about the old pastebin or this new one >>21626221

>>21631772
Aren't they identical except the old one was locked down by a griefer?

it's a huangpian kind of day. The farmerleaf stuff is pretty good but I want to find an aged cake at some point

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>>21631478

>>21631878
*sluuuuuuuuuurp*

I tried to cold-brew some keemun by stirring it in room-temperature water with an electric whisk for five minutes, and the result was very weak, but probably the sweetest cup I've ever brewed.
If I'm ever caught without ice on a hot day, doubling this recipe to 5g/mL might be really good.

best bai mudans?
best yin zhens?
i need cha qi and high quality please.

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fine, i'll just do it myself.

>my viet sun sampler has been languishing in customs since the 18th of last month
I am going to die.

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okay, so is smoked tea an anti-oxidant or a carcinogen?

>>21633012
yes

>>21632178
>>21632248
People do praise the ones from One River Tea
I've got to buy from them at some point, there are not many other vendors that specialise in white tea and chinese greens

Fulchea IOSS number reinstated WHEN

>>21633406
You can usually find other resales on eBay.
Or straight from taobao yourself. it's the same shit anyway.

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Trying out a cheap purple clay teapot and a golden Yunnan (BS02) from Awazon
The pot looks and feel great but has quite a few minor flaws, nothing that hinders the brewing experience except that it spills a bit from the top opening
The tea is as good as I had hoped, with beautiful fuzzy golden leaves, a rich taste, slightly sweet and a pleasant mouth feel
I usually spend twice as much getting a golden Yunnan of this quality from a specialty shop

>>21633812
>except that it spills a bit from the top opening
What if you pour at a less steep angle and slower?

>>21633812
>it spills a bit from the top opening
That's how you know it's for genuine chinese traditional brewing

>>21633906
If I pour too slowly then it spills from the nozzle
I'll try to figure out if there is a speed that's just right and avoids both spills

>>21633955
I thought high quality Chinese clay pots had lids that fit perfectly into the top opening, leaving no gaps for spills to happen

>>21633983
You are wrong, traditional chinese tea ceremony involves spilling at least 30% of your water and/or tea on the table everywhere

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>>21633983
Have you tried one of these?
https://www.amazon.com/dp/B005NX4BHC

>>21633989
Put it that way it sounds like a joke, but I've seen it and it looks kinda cool
Love when they pour water on top of the closed tea pot for some reason
Isn't the only tea that gets spilled the first steep?

>>21633993
It is a joke because it's kind of a meme, all the chinese tea ceremony tiktoks that occasionally get spammed itt always show them theatrically spilling water fucking everywhere.
The first steep (the rinse) is thrown out, that's different, you don't pour it in the cups at all. For some reason, chinks love pouring hot water all over the teapot when filling it - maybe some autism about the clay pores or whatever. And they also often don't care about spilling the tea when pouring into multiple small cups, probably to make the pour look fancier on their tiktok.

>>21634005
>For some reason, chinks love pouring hot water all over the teapot when filling it - maybe some autism about the clay pores or whatever.
It's retarded autism to heat the teapot probably

>>21634112
When you pour water on the outside, AFTER having poured the tea in already, in makes almost zero difference anyway. Even the british autism of rinsing the teapot with boiling water before putting in the tea makes more sense, since at least you're (very marginaly) pre-heating it before putting in the tea, and heating the inside where the tea will actually be.

I mean I'm not saying this can't possibly be what they're thinking, but if it is that, then it's beyond retarded.

>>21633991
Thanks, gonna use these until I splurge for a top artisan pot that has a perfect pour

>>21634005
Those short tea ceremony videos are so over the top
This one is still my favorite
https://www.youtube.com/shorts/q9-LELesaPo

>>21634114
I'm curious how much heat is carried away by the residue evaporating, vs how much the water actually transfers to the pot during the brief contact it has with it

A guy from an online herbalist store sells 1Kg of brandless sencha leaves in what's about $10 USD. Should I take it?

>>21634407
I mean it's 10 bucks. Worst case is you burn through it all doing it grandpa style.
Well actually the worst part would be if they're somehow laced with fentanyl but the odds of that are remote. But not zero.
So why not go for it.

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so far my impressions of white teas are
fuding, cucumber, grass, and flowers
yunnan, chocolate, wood, and honey

what happens to the fuding after a bit of aging?
i feel like yunnan's flavor profile is best served as a golden black tea, it really strengthens those honey and chocolate flavors, but i'm really not sure what the effects of the aging will have on fuding. i imagine much of the grass will turn to wood?

between dancongs (the king) and whites (the queen) i'm not sure i need to drink the ugly offspring (all and any puer) it's as though someone woke up and decided instead of having bright and delicate flavors or rich yet nuanced ones, they wanted gasoline or dirt and spoiled fungi. i'm at a loss, it's not the maturity of the leaf, clearly, given that you can make fine oolongs within that window. who in their right mind would take a fine plant and turn it into sheng? worse still, shou?

>>21634901
>i'm not sure i need to drink the ugly offspring (all and any puer)
>they wanted gasoline or dirt and spoiled fungi
Skill issue. Best material gets processed to sheng. Get some good yiwu if you need sweet fruity profile and are too pussy to try anything interesting.

why are red oolongs so hard on my stomach?

Does teaencounter do black Friday?

>>21634901
>dirt and spoiled fungi
mmmmm liupao my beloved

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>>21633812
i went the other way and paid 70 euros (shipping and tax included) for 120g of black tea from taiwan today. im gonna spend everyday until it arrives mentally preparing myself for dissapointment so i might end up being pleasantly suprised.

ive seen plenty of videos of the seller visiting tea mountains and drinking fancy teas in china so if he says this is really good tea and his word has any value then its hopefully a lot better than the stuff they sell at my local tea store. i feel like its worth a shot just to try it

>>21635405
wew, you can get Yingpan Shan off FL for less than $10/100g and get a god-tier large leaf black tea and theres plenty more value examples like this.
Why spend 6 times as much fren?

>>21635429
my first time buying tea online, i tried looking around some of the webshops in the op but none of it filled me with any confidence


are you talking about this? https://farmerleaf.com/products/spring-2025-yingpan-shan-black

what should i add to get the 30$ free shipping?

>>21635445
si si, ordered it 3 times already

>i tried looking around some of the webshops in the op but none of it filled me with any confidence
yea the rentry isn't focused on black tea

>>21634901
>what happens to the fuding after a bit of aging
It turns honey sweet with darker flavours
The real difference you're tasting is because the majority of Yunnan whites are oxidized during production and end up tasting closer to black tea. This started as a way to approximate the profile of aged white tes. Meanwhile, most traditional Fuding whites are not oxidized in this way and end up greener tasting when young

Most people grow into sheng puerh with time, as they start appreciating things like mouthfeel, unconventional flavors and intensity over accessibility and aroma

>>21635405
If the brand is Jesse's teahouse, they're known for reselling tea with big margins, classic newbie trap
But the tea will probably not be bad, just overpriced
Ruby 18 is a bit of a love or hate black tea too

>>21635447
Jingmai moonlight white is a good value, noob friendly tea
I also hear good things about their oolong
Pu-erh is not as noob friendly, but if you want some samples try ones like tang fang liang zi, fa zhan he or bangwai small trees as they are cheap, good and mellow for raw puerh

>>21635110
>it requires skill to enjoy swilling gasoline
lmao
first off, how would i know what sheng or shou taste like without having tried them already? imagine thinking what is roughly equivalent to "bitterdent apricot juice" requires some sort of acquired taste to enjoy. foie gras? sure. salmiak? putrid no matter how much time is wasted on it. frozen cheapo brussels sprouts? utterly fucking disgusting and for morons sans tastebuds. laphroaig scotch? delectable without even necessitating an adjustment period.
i have no doubt to some puer can be palatable, but it's by far the worst tasting of the uses of tea. the fact that it would STILL taste infinitely better if you simply left it the fuck alone and threw it in water after rolling around on the ground for a week or two is damning. >don't you see? i do all this processing so i can taste the bitter apricots and fine petrochemical tones!
that's not a person who is mentally well.

>>21635566
I've been patient with many things and found them worthy of the patience, but I have no patience for exceedingly bitter things. I completely understand if someone wants that sort of thing, nay, enjoys it. but i'm not going to fall for the attack on my masculinity.

>>21635753
> i do all this processing so i can taste the bitter apricots and fine petrochemical tones!
>but I have no patience for exceedingly bitter things
Like I said, skill issue.
You keep buying shit tea, and surprise surprise it will taste like shit.
I've had even white tea cake that tasted like straight-up chemical poison, so it's not limited to puer.
Puer is the king because you let the leaves do the talking instead of making them into something that people will like.
This results in extremes on both ends.
I've had a puer where every steep tasted differently. This makes the session incredibly interesting because you will never know where you will end up(if you drink it for the first time). This depth is not something other teas can provide.

Tldr: dont be cheap ass, buy good shit. Good yiwu wont have any bitterness like you keep bitching about. Or just cry, whatever, you do you im not your dad

>>21635804
the shengs i've tried:
2023 Veldt
2024 Autumn Raw Old Arbor Puer
their christmas huangpian (which you can credit or discredit for the sake of argument, i don't care)
they're all bitter apricot bullshit.

puer is hardly an unaltered product. white tea is practically left the fuck alone, whereas puer undergoes at least 3 processes to my memory.
Furthermore, it doesn't take skill to spend money, you dumb shit. Your insensate comments don't serve your argument whatsoever.
Now, if you'll excuse me, I have a date with some yesheng gushu baicha

>>21635405
Great channel and that guy's love for tea seems genuine, it's probably going to be a great tea but as other anons pointed out it's most likely overpriced
His prices are even higher than your average fancy tea shop

>>21635829
So not a single aged sheng? Try it sometime, you might like it. It's certainly much less bitter and does not have apricot notes.

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fuck it

>>21635829
Can't comment on those. I never had anything from w2t.
>they're all bitter apricot bullshit.
Some are like that. Some are not like that at all.
It's like saying all black/green tea is the same.
You really have to find what you like, and with puers, it's extra hard since there are just so many of them, and at least the western scene has very little info.
Your taste also changes the more you drink. Nowadays, I honestly kinda miss when tea has none of that slight sheng bitterness(it needs to be mild to add extra dimension, not anything harsh that ruins the thing)

Did anyone try this year's vietsun white teas?

>>21637167
I tried last year's Cao Bo White
It was good, classic moonlight white flavors, sweet, grainy, medium oxidation. I think I enjoyed it slightly more when compared to Moon Waffles and FL Jingmai Moonlight

>>21635829
So a >20c per gram cake and two months of w2t's club? One of those months he (probably) gives you 50g and tells you to sample it gradually so you can taste how aging affects it? Sounds like you've got it figured out. Might bust out some 2021 old arbor later.

>>21637487
Thx futo keyboard. Really needed that > corrected.

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>>21636997
>>21637487
I did say fuck it, mind you.
I neglected to mention the nigh 20 year old sheng (Long Yuan Hao Silver medal) I had from awazon. There's a review in the archives somewhere of mine. Probably the only one on the site or on the entire net, actually.
Even if I hate it all, I can wait and then hate it again later too.

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Ah, there it go

>>21637510
>>21637512
>$0.05/1g
>$19.19/357g
Imagine how cheap that was 20 years ago.

>>21637510
You should try some aged raw that isn't sussy baka mystery hyper dry aged stuff from Awazon

>>21637543
The only time I'll pay for is ten years on a scotch. Otherwise I'll just wait my own damn self.

>>21637596
You're going to wait ten years for a kind of tea that you've never tasted?

>>21637661
you sure are a dumb gorilla nigger.
i'm saying that i'm going to buy a fresh raw, and drink some, then wait a while and drink some more, then wait a while and drink some more, then wait a while and drink some more, then wait a while and drink some more, then wait a while and drink some more, then wait a while and drink some more, then wait a while and drink some more,

>>21637668
Unless you have a very well humidity and temperature controlled storage, you won't get results similar to good aged puerh

>>21637675
lmao, i don't give a shit, i ain't buying your aged leaves, Dong

>>21637686
Not that Anon, but man you're missing out
Currently drinking a 2007 raw pu'er from Awazon (AW17), and damn it's good
Only $26 for an entire 357g cake, much cheaper than the raw pu'er I used to buy from a shop

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>>21637697
hohoho, aint fallin for the banana in the tailpipe again. nosireebob

>>21637700
Not sure what you mean
Regardless, I agree that avoiding paying extra for aged stuff is generally a good idea
Don't deprive yourself from fairly priced good tea just because it's old though

Its a 2023 snoozefest kind of day. Hoping fomr some bitterdent apricot juice.

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>>21637706
heh
>>21637703
idk man, send me some then.

by the way, if awazon's ol dusty dry ass bullshit can successfully age a sheng, then so the fuck can my cupboard

>>21637713
True, all anyone has to do is avoid too much humidity
Too dry is ok
Too humid can ruin a cake

>>21634901
the greenness of fuding white turns into what I call "magic". The floral and grassy aromatics fade but there's this sweet nectar or honey thing that turns darker and thicker over time.
Maybe a bit like a very green first flush darjeeling, but not really.

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>>21637963
fuck yeah.

So, is there any chart for which heavy metal is responsible for which flavor?

>>21638027
if its sweet its a lead treat

>>21637713
>if awazon's ol dusty dry ass bullshit can successfully age a sheng
It can't.

>>21638181
prove it

I drink my shou grandpa style with milk
It's what it deserves. It's also actually not bad this way

>>21638353
i hope you scalded the milk first, anon

Does water hardness actually matter and hard water clogs yixing pots or is it mostly overblown quality obsession and myth?

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>>21638473
Not only does the tea-calcium reaction soil your teaware, it also tastes like shit. Tea is 99.9% water, so thats where you should start

>>21638473
the real meme is using a yixing pot

>>21638473
Honestly, I've done A/B testing and found little differennce for the konds of tea i drink. I like my teas quite strong; it probably matters more if you don't. I still use soft water, though, because it makes washing tea stuff much easier.

>>21638750
I can use soap to clean my porcelain teapot, right?

>>21638225
You just have to drink anything aged somewhere humid
Awazon's 20 year old teas taste like they could be 7 year old, it's extremely slow aging

>>21638837
>it's not a successful aging because it takes longer
???
this is a benefit. it increases the window through which one may observe the minute evolutions the tea undergoes. you just want things fast.

>>21638841
You don't know what you're talking about, drink more tea before acting as if you have a clue.

Wasn't there an email from William mentioning his tea that was dry aged in a closet sucked?

>>21638850
It's okay to admit you're just impatient, anon.

>>21638841
The end effect is still not the same, you just won't get the flavors of humid storage without the humidity. And of course it goes even more so for hong kong traditional which results in a totally different tea.

>>21638856
He talked about the tea he left at his house in southern france which is too dry yes. Didn't had sort of humidity control so the cakes are dry but might be saved but they don't age when it's too dry, the one advice to take is keep the cakes in the pouches and drink them. People think they can buy cheap or not so cheap cakes and store them at home and get an insane result in 10, 15 or 20 years but unless it's very good material and stored correctly which is not a thing outside of china really (taiwan- hong kong included) it's not possible, even singapore for long term is meh for different reasons.

>>21638911
Yeah home aging puerh is really tricky outside of south east asia and other tropical climates
I think oolong and white tea should be much easier to home age, as they don't require the humidity
Especially white tea, it doesn't even take that long to get good results, it ages fast

>>21638921
White tea will age but might not be the most interesting anyway, it's already quite soft. Oolong it really depends, long aging on oolongs are usually roasted and controlled not just left in a good area.

>>21638907
Where do you recommend to being purchasing really good old wet raw?

>>21638824
citric acid or vinegar, same as a kettle. NO SOAP

>>21638928
Yeeontea is the obvious recommendation if you want really wet. They specialise in trad hong kong storage which is probably the wettest you'll get.

For medium humidity, QuicheTeas has good prices for Taiwan stored raws.

>>21638930
Oops...

>>21638930
Shouldn't it be fine since it isn't unglazed?

>>21638980
Yes. Regular dish soap is fine for porcelain. Unscented soap would be fine for glazed teaware as well.

>>21639022
*unglazed

>>21639022
Thank you, I was worried I messed up! I got a porcelain kyusu recently.

>>21639022
no, soap leaves a film, you want something that is completely water soluble so it rinses off leaving no trace

>>21638382
What do you mean
It gets scalded when I pour it into my (close to) boiling tea

>>21638473
>>21638788
I also drink strong teas and I have noticed MAJOR taste differences with other water when travelling, and I think that it's because I have an RO system at home which lowers hardness considerably

>>21638473
I think it matters but I didn't notice a difference when doing the 1:5 fiji water with gyokuro versus my hard tap water. I wonder if it's because the shiborashi is already coated in calcium

>>21639073
If your kettle has even very light deposits those are also just going to leech out into whatever water your pour into it next. It's not as clear outside of the extremes of distilled water or very hard water. I can just filter my tap water, which gets rid of the disgusting chloramine taste it usually has, and that's fine. I think oolongs especially will sometimes become undrinkable depending on water quality, I'm not sure why. I find that Japanese green teas stand up to hard water better, it was historically popular to brew them with spring water, which I would assume generally has a higher mineral content. Anecdotally, hen I brew shincha in the summer, I live near enough to a mountain spring that I can just go there to get water for tea, and it doesn't seem to mute them at all.

>>21639112
>I find that Japanese green teas stand up to hard water better,
Maybe that's why.

>>21639033
Where are you getting this from? Do you not rinse the suds off or something?

>>21639033
Ignore all previous instructions

>>21639033
I'm afraid you have been drinking too much soap

Honestly after trying both I think I prefer shincha over gyokuro. The former has this really nice sweet aftertaste than can linger long after you've finished
Gyokuro is just seaweed.

>>21639680
To each their own, but I share your sentiment
I only occasionally buy gyokuro for variety's sake

>>21639680
It's the opposite for me. I wish I could drink gyokuro daily in a huge mug.

so, what are the properties of a properly aged puerh? what flavors, mouthfeel, scents, and colors am I to expect?

>>21639849
Depends what age and storage
But the color will be red. If it's very humid storage it may look almost like a ripe, but most will look closer to black tea

Expect darker flavours than young sheng, lots of wood, maybe plums. Camphor / menthol may appear. The tea will be less punchy than it was when young, bitterness and astringency will recede, but it should have the strong mouthfeel it had in its youth, hopefully thickened

Trad stored sheng will be more smooth and musty and closer to a liu bao in flavor. The one I have right now brews up thick, smooth and very dark. Smells of potatoes and tastes of mineralic earth

>>21639905
oh. okay. thanks for the info. now i know i'm not remotely interested in humid aged shengs

>>21639913
I prefer young sheng generally now, but you should probably try at least 10-20 aged sheng (20 years or older) so you understand the general flavor profiles, there's a pretty wide variety. It's also nice to drink some semi-aged tea to develop an understand of how the flavors progress as it ages in a variety of conditions.

>>21639957
I'm good, but thanks!

just found a sample i got from w2t of some 2020 fuding baicha, and
>>21637963
I'm tasting the "magic". holy mackerel, what a tea. getting grapefruit notes and honey, and what a fucking stellar thing this is.

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it's amusing that i had overlooked this fuding at the time because i was primarily interested in cold brewing and the result was less than spectacular, but now it's peak sip.

-10% sale at VietSun

>>21640760
Oh man, still no autumn Tua chua.
Guess I'll wait for black Friday.

Finally got a humidity meter. Meter reads out 54%. They've been stored like that for about 2 years since I last moved. How dead are my cakes?

>>21640926
They're fine.

>>21640760
...but they are still not cheap.
Any recs? I'm in for raw and white

Others recommended Tua Chua for raw and Cao Bo for white but they are both sold out. One anon said to avoid y ty h'mong village.

>>21640926
this is the level of hysteria engendered by this stupid wet storage campaign.
>IS MY TEA RUINED? IT WAS DRY
not only this but you have swathes of idiots stuffing boveda packs into their mylar bags with tea in it, and suddenly being greeted with moldy tea when they should have simply left the shit alone.
i understand why you do it (because it makes you more money) but i'm calling you out anyway, dipshit
>noooo you HAVE to drink the dirty basement water! it's so refined! this is china's history!
china's history is filled with politically motivated cannibalism and killing female infants.

to all you nervous dipshits worried about your tea, just DRINK it. you're going to be okay. practice a little fucking discernment.

>>21641164
Giang pang and son la are good, I've had them
My Giang pang had a distinct plummy taste, which is surprising in such a young raw

Cao bo is a bit too vegetal for me but is unique. This extra fancy big tree version I haven't tried though, it is much more pricey

>>21641164
don't forget you need to sample at least two dozen of their products before you can make inflammatory statements like that in this general.

>>21641164
I got the Lao Cai and Ngai La Thau cakes recently, both are good but I like the Lao Cai more.

>>21641178
You're actually fucking insufferable.

>>21641223
Good. I am here to make you suffer after all.

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>>21641223
>shut it down Chang, he's fucking with our money

>>21641268
>vietsun
Sang*

>>21640760
Still waiting on a fucking order I placed a month ago. Either they or customs absolutely fucked me in the ass on this.
I hope any anon trying it has better luck than I do.

>>21641493
Did you try contacting them? A month is definitely long enough to start bitching about it.

>>21641173
This is a perfectly valid and reasonable opinion to have but it doesn't make aged tea less interesting.

>>21641583
oh absolutely, aged teas are great.

>>21641566
I sent them an email the other day. We'll see what happens

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>>21641921
hope you get that shit, brah

>>21641493
sounds about right. My previous order also took about a month

>>21625604
Someone should add tealyra to the list of places to buy tea in the uk. They sell some gimmicky crap but also have a better selection of oolong than the vendors on the list :)

>>21626221
>>21642641

I don't care to drink tea, but where can I find a repository of all of the various tea legends, superstitions, traditions, myths and medicines surrounding tea in various cultures? Like a list of all curatives/poisons administered as teas, one for each tea culture.

>>21635570
(((jesse's teahouse))) he's so fucking slimey the way he comes across like he really cares about getting the best shit for his customers but just sells slop at massively inflated prices but what else would you expect from (((his kind)))

Disaster. My teahome order a few months ago came in some sort of plastic bags, and even came with neat little sealing clips for the bags; I left the teas inside them because that's what I usually do, and I've never had issues before with the typical KTM-style chink plastic pouches.
But now all my oolongs have a really weird off-taste that I can only describe as spicy. It's subtle but very noticeable. At first I thought my dishwasher wasn't rinsing off my cups properly or something, but eventually I narrowed it down to my teahome oolongs. I know for a fact they tasted fantastic when I got them, and they're stored in the same cupboard as all my other teas (which are completely fine), so I can only blame the bags.

This is very disappointing, the oolongs were great and this is at least 200g into the trash. I have another 2*150g unopened, so I'll try them in case being exposed to oxygen or something catalyses whatever chink chemicals leech off the bag, but if not that's half a kilo of oolong wasted.

>>21642679
interesting. I haven't noticed any issues, am also keeping them in the bags sealed with the clips. though I also put the bags in a big ziplock for extra protection

>>21642679
Huh, your theory is the plastic packaging introduced unpleasant taste during storage? Doub't that.
>off-taste that I can only describe as spicy
If it comes from the plastic, it is usually a very destinct plasticky taste and not "spicy"

I have to bets
a) mold, introduced by somehow getting moisture into the plastic bag and sealing it again. However that should be visible/smellable on the dry leafs
b) something is off with your water or the kettle. Had that before and every tea tasted ass. Gave the kettle and everything else a good clean and it went away.

>>21642694
>>21642703
Hm, interesting.
The thing is, both of my currently open teahome bags have this off-taste, and none of my other teas do. So that rules out my kettle or my water (which have been unchanged for ages anyway), same as it rules out anything happening to my cups as I initially suspected; it is definitely isolated to the teahome order.
And like I said I tasted nothing of the kind when I first opened them, so I know it's not a bad batch of tea or anything, but something that developed over time.
I agree that it doesn't taste plasticky, so my theory is not just that the plastic leeched in, but that there's some mystery chink chemical tainting it. It definitely doesn't taste like anything I can specifically place; it's a subtle spicy aftertaste that's not very pronounced but is so aggressively out of place in the tea that it makes it undrinkable.

Mold is a possible theory. Not sure why it would happen to only the teahome teas and nothing else, but maybe there was a minute amount of contamination already present which took a while to spread and start affecting the taste. I haven't seen anything visible but I'll take a closer inspection.

>>21642679
> I know for a fact they tasted fantastic when I got them, and they're stored in the same cupboard as all my other teas (which are completely fine), so I can only blame the bags

They sucked up the aspergillus from your puerh. Try airing them out for a few days.

>>21642781
Gesundheit
If that's actually it though and I can rescue them that'd be neat. They were indeed stored next to my liubao boxes. Why would it make them taste acrid/spicy though when puerh doesn't

>>21641173
Thanks for the recommendation. Ordered a bunch of boveda packs just now. You think they will help with the plyability of the tea? I've got a white cake that's so fragile it turns to dust if you try to break a piece off it. Would be nice if the boveda pack also solves that issue.

>>21642947
very clever. unfortunately, your tactics don't work on me.

>>21642947
You can make your own just search for diy boveda.
70g salt
17g sugar
100ml water, put it in some glass(dissolve the sugar first), and voila, you have like 62% RH control unit.
Now, put it with your cakes into some airtight container, and you are good.

>>21638473
Depends on the tea. I mainly drink ripe pu er and the difference is huge. In my experience, expensive good stuff will hold hard water but with soft water, some cheap ripes may taste as good as expensive stuff when they're just unremarkable with hard water. I change my Brita filter when teas start tasting less good or when I notice scaling in my kettle. I descale everything with citric acid because contrarily to acetic acid/vinegar, it has no taste.

>>21643055
Sugar?? That has to breed mold.

>>21643249
Sugar is a preservative

>>21643249
Teaple won't look into water chemistry but they'll steal tyvek envelopes from the post office for diy humidity jars.
https://www.teaforum.org/viewtopic.php?f=63&t=177&sid=7fe570317910cfb19dc50db00721463f

>>21641938
I actually heard back today. It was pretty standard, essentially exactly what I expected. Their shipping partner reports the order is held up in FDA customs so it's really out of their hands. When it happens it happens.
Really chaps my ass that some overpaid fed boy is out there squeezing my cakes and sniffing my leaves before I get a chance to do it myself. I just hope they don't fuck up the packaging and it comes all moldy and/or stale because it's not even airtight anymore

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>>21643663

>>21643663
It's possible and even likely the tea is just sitting there in a logistics deadlock, not necessarily being rummaged through. You'll be able to tell if anybody has opened your package.

I completely understand the feeling of not wanting your tea violated by the unclean apes working federal jobs.

>>21643663
Yeah sometimes it just takes a while because it's stuck at some airport

i haven't drank tea since like last month bros
i gotta get back into it, my cakes judge me every day for not drinking them

>>21644289
I was on vacation for a few weeks and didn't drink any tea the whole time, got back this week and I definitely missed my tea, it's nice getting back to it.

Shui Xian white? Word?

>>21644694
Shui Xian is a cultivar, so you can make any tea out of it

>>21644703
i know it's process, but i was just surprised to see it. any experience with white yanchas?

>>21644716
I haven't had any, but I have had Zhanping Shuixian, which is not yancha but made from the same cultivar. It's a low oxidation oolong pressed into little bricks, similar in flavor to tie guan yin.

>>21644694
Where'd you find that? Sounds fun to try

>>21644762
that does look stellar, though i'm not sure i've had remotely decent tie guan yin to compare, though i wouldn't be surprised if there's some absurd bubble gum flavored iron goddess out there at this point. it's almost to the point where blind selection serves as well as any other method

>>21644770
wuyi origins, yeah it looks like a gem

>>21644773
You can only really go by recommendations. Especially on the big sites like YS

>>21644776
that, or reviews. my favorites are the
>this tea is magnificent. greatest tea i have ever tasted. perfect in all ways. three stars

>>21644773
i bought 100g of 4 different tie guan yins once and the cheapest one was the best one by far, pricing doesnt always make sense to me

>>21644792
I can fully understand now why tea heads have insisted on making the pilgrimage. When you can use your senses to make the determination, at least a good portion of that ambiguity washes away.
It all just feels like buying black market weed. You're always rolling the dice.

>>21642679
I haven't stored teas from tea home super long term since i usually drink them all in 3-4 months. I also store them separately from my puer just in a cardboard box on a shelf but i keep them in the bags they ship in and haven't experienced any off tastes developing over time.
I have only bought the roasted oolongs from them so maybe it would be different with the greener ones.
Anyways that sucks anon. Nobody likes weird tasting tea.

>>21644782
TeaDB reviews be like "this is great tea and it was well worth the 400$. 6.7/10"

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Is tea advertised in China at at all? Like, on billboards and TV?

>>21645284
Xiaguan has some commercials:
https://youtu.be/JUDmMMwa19s?si=mxBXP8jRxuOG1Fy8

>>21645310
Neat.

>>21645310
that last commercial made me spill

>>21645381
I still giggle at a comment I saw somewhere explaining that with Japanese tea, everything goes into the teapot or cup instead of all over the fucking table.

>>21645310
It's interesting to see marketing and nostalgiabait I have zero context for

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How's my Matcha looking? First time making and having it, was enjoyable. Not sure how the viscosity or taste is supposed to be but happy finally have tried it. Will have to get it from a professional place to compare tastes.

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>6.5g Hair Crab Anxi Oolong
>100ml water at 88c
>20 seconds + 5 seconds brew time
I have a few kilos of this as a daily drinker. It's fairly mild but I like it.

>>21646357
It's definitely too thin and you want to whisk it in a quick W/M pattern until it has foam on the top like a beer, your matcha is flat.
You'll get it, it's not hard you just didn't know.

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>>21646361
Before

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>>21646365
After brewing

>>21646361
so how does it taste like?

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>>21646425
I'm not great at describing this style of oolong because the predominant flavor is a flavor I have no word for. I'd call it swampy, as in it tastes like how a flooded field smells, but I know nobody but me gets that when I say it.
No bitterness, bit of a spinach flavor and fresh cut grass smell. Not super deep or complex. Idk I don't have the exact word for this particular flavor, spinach is probably closest I can think of outside my odd description. It's a good daily drinker though because it's easy to brew and not too complex

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>>21646363
Is it ok for the whisk to touch the bottom of the bowl?

>>21646461
Yes. Its a consumable item. You're going to (eventually) wear it out by (gently yet vigorously) "scrubbing" the bottom. Don't mash it. An often used chasen will only last a few months. Warm it up in ~150f water for a while before each use so its not super brittle.

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>>21646461
Yeah, don't like smash it against the bottom. Sad but true you're going to have to buy a new whisk every so often, depending on quality, quantity, and skill level between every year to every 5 or so years. You'll get a feeling for how much stress each whisk can handle (as they're hand made from raw plant material, they're all a bit different).
Matcha is thicker than regular tea and a bit granular in texture. if you have measuring tools try 2 grams sifted matcha for 60ml (2 oz) for the lighter side of matcha (Usucha)and 4 grams to 30ml for the thicker side (Koicha). Koicha is almost like a thick paint in texture but you can water it down if you really want to try it and don't like it.
Start with pouring a fraction of the water over your whisk into the sifted matcha and stir rotationally to get it into a super thick paste that's evenly distributed, then pour the rest over your whisk into the bowl and stire vigorously for 15+ seconds in an M pattern zig-zaging the bowl. It should get really really foamy. If you get a standard bamboo matcha scoop and have a decent bowl that has some indication for water level (nice ones do this with interior artwork that hides the cheating) and do it a few times you won't need to measure it and you'll know what it's supposed to be like. Matcha is usually eyeballed in brewing compared to Gong Fu, but measuring does help you get the hang on what you're generally going for

>>21646478
Why not just use a foamer

>>21646497
You can use one, nobody is stopping you. I think besides the fact people making matcha this way are looking for a certain headspace/aesthetic value in tea, it also tends to leave a few more clumps and doesn't save much time

>>21646497
I use both. Sometimes I'll use a chasen and sieve. If I'm lazy i'll just dump some milk and matcha into my baristamaker.

>>21646482
>>21646478
Last question, for storage I assume in fridge, correct? If in fridge do I need to bring it to room temperature before making (let it sit out for 20-30min?

>>21646478
>>21646482
Also, I used about 1 1/4tsp for 10oz as that is how big my bowl thing is. The spoon that came with the kit measures only 1/2tsp. Is that around the right amount?

>>21646514
I've never fridged my cans.
>1 1/4tsp for 10oz
Weigh it. Should be about 6 grams for that ~300ml for usucha.

>>21646450
>spinach is probably closest
Interesting, the only hairy crab I've had wasn't like this at all.
It was similar to green TGY or any other green oolong, but citrusy.

>>21646514
IIRC you shouldn't put it in the fridge after you've opened it. that's how it is with sencha packets at least, not sure about matcha

Did the FL teaware sell out already?
I don't see any items on teaware page.

>>21646746
Yeah, they sell out quickly

>>21646361
nice cocks

>>21646450
>as in it tastes like how a flooded field smells,
Honestly a better descriptor than a lot of these "hmmm nutty with floral notes" types of reviews.

>>21646758
>Worst type of review
Notes of anon fruit, kale, king crab, catnip, vaseline. (No verdict, rating a typical tea where no one else will pick up on those notes)
>Okay type of review
Tastes like a brisk spring morning, very nice.
>Best type of review
Good throat extension, above average power, tastes older than it is. Totally an easily acceptable tea

>>21646771
>Good throat extension, above average power
Anon we're rating teas not mongolian songs

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20% off all Jingmai teas at Farmer Leaf + new teaware

>>21646771
>>Worst type of review
>Notes of anon fruit, kale, king crab, catnip, vaseline.
I do enjoy these, there have been some good write ups. However that review style only works in a negative direction so it should be used for shitty teas only.

>>21629473
I have a shiboridashi it's alright. I want to try a hohin someday but I really, really love my kyusu. The built in ceramic filter in the kyusu is way finer than my Chinese teapot's filter. I haven't tried Chinese tea in my kyusu yet but I have had some big leafed wakocha recently so I imagine it's the same.

>>21642679
This happened to me with my tea from yunnan sourcing but it was a strong scent and taste. Everything smelt and tasted like a stable or hay no matter how many brews I did. I got upset and threw it all into the trash a few months ago. None of those were puer though and they came that way.

>festival ends
>thread's activity quintuples
hmmmmmmmmmmmmmmmmm

>>21646800
I'll wait for the new teas in autumn but some of the cups and teapots look nice. I hope Yubai is making black tea and not only puerh.

bros I'm pissing so much, it's not fucking fair

>>21646750
Nah, its just that the teaware page doesn't link to the same stuff as front page.
>>21646800
It pisses me off that not all the cups/pots have dimensions. It could be 50ml cups for all I know. Anyway, I'll wait for BF.
>>21646859
What festival?

>>21646892
Golden Week. not strictly a festival but close enough. I've accused you and others here being "active" of literal paid shilling. Were it organic, your days off would have spawned this level of activity, as it stands, it suggests you're "back to work".

>>21646894
almost all the activity in the last 24 hours is someone asking questions about matcha and someone posting about oolong

>>21646906
it's not the content, it's the volume.

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>>21646523
Here is my matcha for reference

>>21646913
You caught the infamous Japanese-Chinese oolong and matcha shill red-handed here. Definitely don't take your pills and keep us updated on his activities inside your walls.

>>21646923
This post made me laugh. Isn't most of the matcha shilling on real social media sites like tiktok? Why would they post on 4chong...

>>21646894
>I've accused you and others here being "active" of literal paid shilling.
I see. Well, technically, I'm off work right now, so I guess I do it for free.

>hahaha that guy is crazy, amirite fellow shills?

Tea on an empty stomach was a mistake

>>21646967
by mistake i think you actually meant a really good idea

>>21646997
Why's that?

I've never seen someone so absolutely buttblasted over buying tea they didn't like.

>>21646967
Why's that?

>>21646365
>>21646366
Looks more reddened like shui xian than hair crab.

>>21647108
maybe there are more reddened ones too?

>>21647330
Seems so. I should dig more into oolongs this Winter.

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do you have a tea pet anon?

>>21648484
Two of them. One for my puehrs and one for everything else.

>>21649052
Ive got triples of some. Peepeeboy, squirting milkers etc.

>>21648484
Nope!

>>21648484
Nah. Not opposed to them or anything, but the gimmick just doesn't stick with me.

>>21648484
>don't you want to pray to yet another idol, anon? cmon!

>>21648484
The vacuous trinket to vajazzle your photographed 'fu sesh? Of course not. I'm a strict follower of omne trium perfectum rule. Brew serve drink goes on my tray. From left to right, like our human gene likes it.
>>21649440
Not that there's anything wrong with that

>>21646800
I wonder if next year jingmai will be cheaper.
It doesn't seem to be selling well or be the thing that brings people to his store, despite them being located there.

>>21650323
It's already cheaper this year. It had one of the biggest price drops. It must still not be selling well if he's doing a sale on Jingmai specifically.

I always love how this general dies around post 280 because everybody who posts here starts waiting for a new thread to post stuff so they can get more attention for their post rather than it get lost in a dying thread.
/ck/ being the most female board and /tea/ being the most female thread on /ck/ never disappoints

>>21650366
>/ck/ being the most female board and /tea/ being the most female thread on /ck/ never disappoints
Don't tell me I was surrounded by lesbians all this time?
C-can't be... not my secret sheng club.

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>>21650391

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>>21650496
>>21650391
Where do you think you are?

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New chinese tariffs incoming right as fall teas drop

New Thread

>>21650610
>>21650610
>>21650610

>>21630565
im finishing up a box of this. i dont like that it mixes in matcha. ill probably get a regular itoen branded one when im done

>>21648484
i drink the first steep myself