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The leaves come out of the pot craggly but closer inspection reveals intact leaves and careful picking and processing. It's a clean tea. Caveat: intact leaves and absence of insect bites may hint to use of pesticides – which is perfectly standard routine, but not acceptable to what people would cal...

Could it be purple coated with red? The lid seat also seems to show streaks of purple, so it seems to come out in areas that are ground for lid fit.

Finishing up my December 21 roast Charcoal Dong Ding from FL. I thought it had lost some of its splendour, but upping the ratio and infusion time brought it all back in force. Like other teas from this vendor, this tea demands hot water and several long steeps in that it manages a distinct presence ...

Kawaramono I have 5 red pots, 4 are modern zhuni and one vintage hongni, all from different sources and with clay of vastly different appearance, none of them are neutral. All of them thicken tea and through that seem to trim the high notes a little bit. The same tea from a gaiwan or glass will tas...

FL Plum Blossom Alishan, full floral winter harvest tea. The leaves have an enticing pungent high note after the rinse, definitely not to be missed. This tea is asking for hot water and a neutral vessel but pots still work better than gaiwans in my experience to push the extraction for a thick liquo...

Would you be willing to add milk? That's a nice glass pot Willing yes - it's often how I manage red tea samples :oops: - but it's too late now. I'll simply try it again another day and give it a shot, 1g of an afforadble yancha is pretty inconsequential to experiment with. With milk, even strong sh...

Try something very different - western. Get a big old 300-500 ml pot and brew 1g/100 ml, 5 min Something I have not done in years. It comes out tasting very light but oddly enough I still get that slight astringency from this morning over a few sips. As if it had enough time to be slightly astringe...

LeoFox Glad you enjoyed the MZ, I was waiting for a verdict because I really like this tea. On the other side of things, I just had a fully packed session of that SX and it straight up dried my mouth out, two cups was enough. Unpleasant aftertaste now several minutes later, still dry. I think this ...

Andrew S wrote: ↑

Sat Jun 03, 2023 8:36 pm

Two yanchas today

Great mood in that picture, that little pot looks tremendous.

Started the day with my exclusive Liu-Liu Bao. llb.jpg I had six wildly different Liu Bao kicking around that I decided to blend together when they were each running low, now I've got this one mixed jar of leaf from several decades, origins, factories, and storage histories. ll.jpg As luck has it, t...

Initial demand seems to be there, and it can serve to build relationships with a loyal customer base that trust your selection, so it will perhaps come down to whether the logistics are worth the semi-predictable cash flow for your business from such a model, at each stage of volume and growth. Not ...

LeoFox I haven't tried porcelain but I wouldn't call that tea astringent... liquor still looks dark compared to mine with your quicker brews, must be the leaf to water ratio. But then again your approach should probably be similar to one of Andrew S ' suggestions. Hopefully the Mei Zhan will do the...

Personally- if a tea needs a faster flush, I deem it a bit lower quality - I will try it again this way - but in the end,.I don't think this is a tea I would order again. I agree, this one is really more about getting the best out of the remainder of the sample, just made for more enjoyable session...

LeoFox those kind of gushu reports make me add pricey things to carts :roll: And have you tried brewing the first few infusions of that Shui Xian really quickly? I initially pour just settled water in and start pouring as soon as the lid is on the pot. It's not quite a flash brew because that 60s s...

No dramas, I am sorry to hear about these water issues, and that something so utterly fundamental is not under reliable control.