TeaForum.org

[...] [...] If I had endless amounts of money, I'd buy a pre-1977 F1 Hongni pot for my black tea. However, they go for around US$600 if you can even find them. Maybe some other Chinese clay works well with hongcha, but I'm not sure what that is. Most people default to Yixing Hongni or Zini because ...

On the topic of aged wulong, I have been enjoying some roasted 2002 TieGuanYin from LiShan, as well as some of the 2008 'dry stored' and 1988-1995 competition teas from TheTea - sometimes consumed with a bit of thought, and other times with not much attention. The 2002 has had a very pleasant acidit...

I had a weird oolong session today. Trying to find teas from Chen Huan Tang led me to check if I had any Tillerman teas left, and it turns out I have some of his spring 2020 Cuifeng. It was in a zip bag with some air in it. I dithered over whether to try it and curiosity won. It is definitely an ag...

Too old or nice to actually use or should I enjoy it? I feel that nice teaware is meant to be used, and when people stop using it, its purpose for existing disappears. We're lucky that tea drinkers can use nice, old or expensive things every day (carefully, or at least not recklessly), whereas peop...

It's been a while (again) since I've come onto the forum. Not really sure why - just a combination of work and other things, I suppose... and the occasional error message, but that seems to have gone away for me. Anyway, starting the day down here with the 2008 dry-stored Alishan from TheTea, brewed...

I only brew in the grandpa style when I don't have time to brew in any other way, so I never think that much about it. I just throw in enough tea to keep me happy and refill around the half-way mark. If I refill more than once or twice, I'll throw some more leaves in. And I almost only use unroasted...

Very glad to see that you can continue where Ethan left off (and, of course, very grateful to Ethan Kurland ). I've usually ordered a few packs across the high mountain spectrum to try and enjoy over Summer, so I look forward to doing the same once again. Taiwan high mountain tea was one of the styl...

Wow !!! The legendary 1960's Benshan lvni dragon egg !?? Yes, the legends are true - dragon eggs do exist (though I hope that mine never hatches...). I'll be feeding it some Dong Ding style tea tomorrow and will see what happens. And Bok : all I'll say is, yes, I agree... But in this case, pot lust...

A teapot that I've wanted to get for a long time has finally made its way over to these shores...

Looking forward to playing with it and seeing what it likes once I have more time.

Andrew

Finishing off the last bits of a sample of a nice Taiwanese old bush ShiCha hongcha in a small pot, after which I'll probably brew something old and relaxing in a bigger pot for the start of a long weekend down here. It's been a while since my last post, mostly due to a combination of re-adjusting m...

Dancong time down here - getting back to trying some samples to learn more about this tea that I've neglected for many years. The first one was a 2023 YouHuaXiang from DaAn - nicely bright and refreshing character, with a cool aftertaste. The second was a 2016 HuangZhiXiang - this one was quite inte...

I've been finishing a few yancha samples, getting towards the end of a packet of some very nice ShuiXian from what I understand to be a higher part of HuiYuanKeng - FengShuKe (枫树窠) , and enjoying some heavily-roasted 2002 TieGuanYin from LiShan. I've also been finishing some of Ethan's teas when the...

There is another factor to count in: The vendor needs to have the palate and understanding of tea to match the quality. Some simply lack the ability to know good from bad tea. This seems like a chicken-and-egg situation: if you don't have much good tea, it's unlikely you'll develop the palate for i...

"Since 2023, the agency has required all domestically produced tea to be labeled with a place of origin, record of production and sale, or an organic label." I don't know how burdensome that kind of requirement might be (nor do I know anything about Taiwanese tea regulations)... Do you know if that ...

I think this topic comes up every now and then, with no consensus on what 'minerality' should mean, or where it comes from (except that it probably has nothing to do with minerals in the soil): https://www.teaforum.org/viewtopic.php?p=35040#p35040 https://www.teaforum.org/viewtopic.php?f=13&t=2195&s...