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How is the EoT club? Does it wind up being a lot of liu bao? On the one hand I like the idea of tea clubs and getting interesting surprises like this I wouldn't normally get, but I have very little interest in most oolongs, greens, and even sheng, so I haven't found one yet that seems worth it to m...

I didn't know about the raw puerh probiotics. This morning my stomach was acting like I drank a pint of apple cider vinegar. Super cleansing time!!

pantry wrote: ↑

Thu Apr 30, 2020 12:02 pm

My advice is to not multitask on social media while brewing tea

Agreed, don't be that guy Don't be like me, staring at yixing teapots on Instagram.

klepto still what Oolong exactly are we talking about? Doesn’t sound right that it only opens after 9 rounds The oolong I'm speaking of is Wuyi oolong Now I’m really confused... Wuyi leaves are already open... they won’t really expand any further. Perhaps I've been fooled by pictures of gaiwans wit...

Bok wrote: ↑

Thu Apr 30, 2020 10:23 am

klepto still what Oolong exactly are we talking about? Doesn’t sound right that it only opens after 9 rounds

The oolong I'm speaking of is Wuyi oolong

What is a regular Oolong? Regular will a different thing for different people, depending on where they are based and what they drink. Rolled oolong I assume of some sorts... the only ones I know of that don’t open fully are aged ones. What’s your temp in Celsius? Oolong usually likes very hot water...

Bok wrote: ↑

Thu Apr 30, 2020 3:24 am

That’s a weird question... why wouldn’t your tea leaves open up? My tea is usually fully opened at 2-3rd infusion... What kind of tea are we talking about here?

Regular oolongs, they open up a bit but not fully.

@carogust @Bok Any tips on getting the leaves to open up quicker? I brew at 190-195F and generally with a 100ml gaiwan after 5 steepings usually I want to stop drinking tea lool. My leaves will open with 9+ steepings but generally I don't do that many unless trying out a new tea.

Exact amounts of tea and exact timings are not important. Even if you use let's say, 6g per session, the integrity of the leaf will vary day to day. Meaning some days you might be brewing a lot of leaves, some days each will be unbroken. This affects infusion speed quite a lot. There are other fact...

When you put in the right amount of tea in your vessel, you are already on your way to success :P. That is where the trouble starts – what is the right amount? I do not think there is one answer for it. I always tell people an easy eye-ball-technique for gongfu: Rolled tea leaves – cover the bottom...

debunix wrote: ↑

Thu Apr 30, 2020 1:44 am

Watch out, Puerh may steal your (tea)heart...,

I'm already looking at a raw puerh sampler, but I need to work through my gigantic stash atm .

I made all the mistakes that are humanly possible while learning to brew tea gong fu style. Though I did take the time to read a lot of blogs and even a book on gong fu brewing and different teas. I saved myself some torture by getting a tea scale from Amazon because I might never be able to eyeball...

Its 1:00am and I found a puerh sample I bought from Tea Urchin back in Feb. It is the Yiwu Snake Blend 2013 Spring, and the fishy smell left after the rinse(yay!). I brewed it @ 194 F. It reminds me of some depression era recipe where you take shoe leather, honeysuckle and bread to make what sounds ...

I have 100 grams of some Wild Lapsang Souchong from Wuyi Origins in my war chest. I'm normally drinking Oolong tea daily but this one calls me from time to time.

Good to know! *Knock, Knock* I thought there might have been a hold up, considering I placed my order on 4/21. Sam is always very helpful, although he is only one man, stretched between many inquiries. Also, I did purchase the 900ml Zisha Kettle as well. I got the 120ml Ju Lun Zhu yixing pot that w...