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Wow. That’s a lot of info. Thanks.

I have watched most of WTC’a YouTube videos and have found them very entertaining and educational.

I do have a small digital scale and my kettle has temperature control so I should be able to play around with this a bit.

So today I had an oolong of I think good quality (https://westchinatea.com/30g-big-dark-leaf/?gclid=EAIaIQobChMIx5H8u7PP-AIVWm1vBB1xyg05EAQYASABEgL3DvD_BwE) If I pour my tea pot to the brim it holds about 2 fillings of the cup I use. So I had been doing that first steep, pouring half of the pot into...

I am enjoying this one very much. Can taste the honey notes for a little sweetness in the morning. One note: The bag says steep for just a very short period. I tried steeping it for a very short time and it really did not take on much color, nor did it have much flavor. I am putting the leaves in a ...

The one I have tried is peaceful forest. I don’t have enough context to make comparisons but appreciate your take so I have an idea what to look for. I’m still a bit confused as to storage. Seems that some say pu’er needs ventilation or air circulation as it’s fermented? I might be reading bad adobe...

Tried the Shou for the first time today. I can see why it is a good recommendation for a coffee alternative. I enjoyed it. Thank you.

It is true, I have come a long way in a week. And it’s pretty easy to do it better than just boiling twinings in a kettle. More enjoyable, and really not much harder or less convenient. Electric kettle with a small teapot is pretty clean and easy to use at the office. Although it was good to learn t...

I have read up on Shu versus sheng, and how shu more of a fermenting process versus a natural aged over time like shen. Also the durability of the leaf as opposed to the more delicate options like many green teas. Also that many Shus can be poorly made, and the quality of the ingredients and process...

I tried a habiscus with Hawaiian fruits. I actually liked it, as it had a nice flavor and was refreshing and felt hydrating. It only got 2 or 3 steeps out of it. Flavor was also strong, like a flavor burst. Didn’t really remind me of tea, but in terms of a water substitute in the afternoon it was en...

I've had both of these shou and they are nice. The fermentation level is compost-y without getting funky barnyard/fish odors. They are excellent for digestion: https://www.thesteepingroom.com/products/grand-leaf-pu-erh-organic?_pos=2&_sid=727a818ac&_ss=r https://www.thesteepingroom.com/products/aft...

Do many of you enjoy herbal teas, or is that a somewhat taboo topic, like quartz watches, fused structured suits, cemented rubber sole shoes, and pre-tied bow ties? When looking for a lighter or different type of fix, Do you simply prefer a lighter version of an actual tea, or is an herbal tea your ...

It’s called a Formosa Oolong I don’t know anything about it, my first time trying oolong (new to tea generally) I like the style, I think oolong is in the sweet spot for what I would like in the mornings. I am looking forward to learning more about this type of tea and trying different versions. Pic...

Question for some perspective:

Those who are doing steeps in relatively quick succession, are you serving multiple people and thus why so many steps back to back, or do you pour it into a pitcher or container of some sort for later?

An update: Electric kettle for the water Teapot (one large cup size) Mesh really bag for the loose leaf (cleanup is easier) Working great so far. Enjoying an oolong this morning, multiple steeps so far, exactly what I was hoping for in terms of a step up over just throwing a twining packet into a ke...

Wow I am surprised that many people keep the lid on as default. Having experienced bad infusions with green and oolong teas this way - I invariably keep the lid off for almost all tea except the post fermented stuff. That’s interesting. I would have thought the way would be out the lid on. Mentally...

Wow I am surprised that many people keep the lid on as default. Having experienced bad infusions with green and oolong teas this way - I invariably keep the lid off for almost all tea except the post fermented stuff. That’s interesting. I would have thought the way would be out the lid on. Mentally...