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Drank a couple cliff teas recently and thought I would mention here since they both delivered and were relatively affordable. They’re from Kong Mountain Tea. I haven’t seen that vendor getting much love on here. Not sure if people have heard of them. But worth checking out. I drank a Shui Xian from ...

I really want to learn more about aging oolong. It's interesting that you say your shui xian was "getting pretty tired." I've heard that it's theoretically impossible to age oolong as the enzymatic activity is, or should be, nil. So the tea is essentially decaying after a certain point. I recently ...

Had some Foojoy organic "Shui Hsien Wuyi Oolong" that was getting pretty tired (bought from a vendor who doesn't seem to sell much, then several months being neglected for other teas), so I decided to give it a go with gongfu brewing. A fine second life for an old tea. :D I really want to learn mor...

“More sunlight exposure and higher temperatures mean more chlorophyll activated in the leaf and a greener color and flavor." And yet gyokuro is as green as they come and is grown with shade. Yeah, I’m really not sure. I don’t know enough about plant biology and photosynthesis and chlorophyll produc...

Had some Foojoy organic "Shui Hsien Wuyi Oolong" that was getting pretty tired (bought from a vendor who doesn't seem to sell much, then several months being neglected for other teas), so I decided to give it a go with gongfu brewing. A fine second life for an old tea. :D I really want to learn mor...

I will say that the color is a little inconsistent, with around 15% of the leaves a lime green as opposed to the pale yellow that the rest of the leaves are. I don't know if this is a product of the lighter roasting that this dragonwell has compared to others I've seen, or if it detrimentally affec...

Today I drank the “pre-rain” Pan’an County Long Jing 43 from Red Blossom Tea Co. This is not Xi Hu Long Jing, but Yue Zhou Long Jing. I’m still pretty new to Long Jing, so it’s hard to compare it to anything else. HOWEVER, I will say I tasted a distinct note of Parmesan cheese especially present in ...

OK BARE WITH ME. My understanding is that a modern Da Hong Pao is a blend of high quality material harvested in late spring and processed using traditional methods (not sure at which stage blending occurs). The material is sorted and then given a thorough roasting (at least x2) and released in the ...

Hi, my name is Steven. Nice to meet you! How long have you been drinking tea? A few years now. My interest really developed over the course of the first year of the pandemic. So much to learn still. AGH! What kind of tea do you drink? A bit of everything, but mostly oolong. How do you prepare your t...

Tonight I brewed a Lei Kou Chai Fenghuang Dancong from Tea Drunk NYC. This tea is really quite expensive, but wowww... is it worth it. The roast is elegant, the floral aroma is gentle and permeating. The texture is silky and sumptuous as hell. I melted into this tea. What a lovely session! 7g, 212F,...

Been using my 100ml gaiwan more and more lately, so I'm thinking of adding a larger one (~150-200+ml) for when I have guests or want bigger cups. The one I have is a plain white for $12 from 8 years ago. Now I want something fancier. What are your favorite places to browse for high-quality handmade...