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Being that I do trust my sources, I am more concerned about how this will effect market pricing. I dont keep my finger on the pulse of the price of pu, but im sure that there are those here that do. I would imagine that fluctuations are already being seen. You just need to get to know the vendors I...

I actually just logged on to specifically look for this topic. I am curious what this will do to the market. All pu from 2018 or earlier, you now have to be suspect of. Im curious on how to inspect a cake to insure it hasnt been soaked. One would think the wrapper would be telltale, but honestly, I...

gatmcm wrote: ↑

Sun Aug 26, 2018 1:26 pm

Stephen wrote: ↑

Sun Aug 26, 2018 11:06 am

I've seen plenty of those, usually in older cakes of sheng or shou. It's from those big woven plastic bags that are used to carry mao cha and tea I think!

+1 see them all the time, have a cake that's just filled with them

Agreed. Plastic bag threads.

Sessioned a BOKURYO gushu and wild sheng cha sample last night. Very interesting tea. Very sweet and subtle. The young aspect gives a tongue tingle and some of the grassy sweeter notes in the tea. Very calming and mind clearing. I think it was made with a sweet variety of wild tea. I had this a whil...

How many people here drink tea in the evening sometimes, at the expense of a few hours of sleep? ;) I know that after 3pm my tea consumption should be stopped, otherwise I won't go to sleep around 10:30pm. But lately, I find myself coming home from work at 6:30 and firing up the kettle for some she...

That is char from the wok processing. It is the small parts that are burnt during processing.
Edit, the beige is probably small parts of the tea leaf that mat have broken off when you picked the tea out. I wouldn't think it is a problem though.

2016 Teadontlie Excellent tea. The depth is coming out on this one. I did my usual 10grams to 100ml of water just off boiling and one rinse. The florality aroma of this one comes early. Sweetness almsxt like a gum taste comes in early. The later steeps lose much of the florality and the tea gets hea...

Atlas wrote: ↑

Tue May 08, 2018 9:44 pm

mrmopu wrote: ↑

Tue May 08, 2018 9:21 pm

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added. you should have an email as well

I got it ! Thank you sir, I replied on the email.

Yes please. I am not on slack though.

Teachronicles wrote: ↑

Thu May 03, 2018 11:14 pm

Has anyone tried hai lang haos premium ripes? Particularly any of the ones sold on yunnan sourcing, the laomane, jun ai, or yi shan mo. What did you think of them?

Those 2 Bulang ripe bricks are nice. The as you like ripe and the others are decent productions as well.

I know this is a link to another site but you may find some info in it.

https://steepster.com/teaware/abundant- ... ion-filter

Instagram is more about the following I believe.

Approach with caution. I would sample first maybe. The older stuff can be very hard to identify if you weren't around when it was produced to learn what is what. For that kind of $ you could get some good stuff from a couple of other vendors. W2T and Essence of Tea have some excellent teas for near ...

Beautiful pot! I think you got hold of a nice one. I see many years of tea enjoyment ahead.

I review somewhat but as for numericals it has been a while since I put a number on a tea. I used to never drink sheng and then I found some that agreed with me allowing me to branch out as well. I find I change from year to year as I explore new regions.