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Quite a stash in deed!

however it was forced by the circumstances.

I love this. "Circumstances forced the tea drinker to buy yet another kilogram of tea" Totally going to use this the next time someone questions my sheng hoarding.

Yeah works practically instantly for me too. Maybe you just got unlucky with index just dropped out of cache or someting.

I appreciate as transparent pricing as possible. If I could have my way, I would force every shop to provide a complete breakdown of the price I'm paying (shipping, margins etc). It's just not realistic by any means. Still, a separate shipping cost is a step in that direction. It provides more infor...

I'm thinking about dropping an order. Not fan of their marketing so mostly just samples to see what they're about. That being said, I'd welcome some sheng recommendations!

The easy solution is to get a big enough gaiwan so you don't have to fill it to the brim. I use a 140ml gaiwan to do 60ml brews with no burns whatsoever. When brewing solo, that is.

...Dianhong and low-roast Yancha. Both fitting into "sweet and smooth" category. Ohh well, most of my puers fit into this category as well

Does anyone have theories to back up these ideas? Or are these just "median opinions"? Not saying you're wrong but IMO the reasoning is often way more interesting than the conclusion.

klepto wrote: ↑

Thu Oct 08, 2020 8:41 pm

... Bohetang material ...

Where is this mountain/place exactly? Can't seem to find it..

Balthazar wrote: ↑

Sun Sep 20, 2020 11:38 am

I'd be wary of that ancient terror lurking in the dark depths of your puer..

That being said, Changtai 65th is great stuff! I have a cake from KTM.

Darbotek wrote: ↑

Thu Sep 10, 2020 7:02 pm

Love the cuts on the base and the subtle yohen on the back.

What's yohen?

@klepto I agree that a puer session is a great reason to wake up! It's lovely to watch the sun rise while peacefully enjoying the nuances of a well developed sheng.

I second the physics faj presented. Sitting the pot in a lake isn't probably going to be the best course of action whether you want to cool off or retain as much heat as possible. That being the case, maybe it's a reasonable way to stay in between? Personally I think that the whole cooking effect is...

First session with some Yakibuta sencha. Overleafed a bit but still came out nice. The lid fits in really well and it's surprisingly easy to pour without any leaks (given the shape). I really like how the flat shape displays the leaves..

My very first Kyusu by Jinshu:

After going through pretty much all the sites mentioned here, I purchased a pot from Tokonamejp. Thanks especially for the tip to ask via e-mail! The kyusu of my dreams was marked sold in the site, but it turned out that it was actually available