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Petrified
Metallurgy

I would throw that out :? Quality Taiwanese oolong does not go bitter, and definitely not harsh. If you live in the US/Canada, consider https://floatingleaves.com/collections/oolong If you live elsewhere, you could try https://www.wangfamilytea.com/shop These will allow you to sample widely and reac...

Hi, I’ve read quite a bit on this forum and I know ZAG is recommended but the site is not secure. Does anyone know if it has always been that way? I have been hunting for a new pot and ZAG definitely has the most comprehensive collection I have seen (on sites I can navigate) but being non-secure ha...

Victoria wrote: ↑

Sat Oct 14, 2023 7:56 pm

I’ve been enjoying a few of LazyCat’s yancha inspired by a kind gift; Metamorphosis Laocong, Echoes Rougui

Big fan of those two here!

And I also often leave the leaves sit in them for several days. :shock: I haven't tried percarb yet, mostly because I tend to have bicarb on hand for porcelain. I usually do a warm bicarb soak, followed by light scrubbing with a chunk of loofah, warm white vinegar soak to neutralise, finishing with...

I just go on feel/memory for when it is past that sweet spot. And I use sodium bicarbonate. Most of my pots develop this very slowly since I rinse them with hot water after use. Seems like a thing people do then, reset their pots based on build-up, not just those transformational first resets on ol...

I reset them when they start to feel a bit dirty, like when the interior is to a substantial degree covered with residues, or when putting a nice tea in them doesn't feel right anymore. The first one or two sessions after it might be a bit awkward, but afterwards the pot starts to feel right again....

After taking a handful of new pots into service and resetting a couple, I wonder what people here found to be a sort of peak pot performance (PPP!) sweet spot. It seems to me like a new or freshly reset pot is generally dry and hungry, and performs suboptimally for a while until it had its share of ...

Some tea given to me by a non-tea drinker it was gifted to, a medium aged lower grade white affair. s.jpg After very slowly chipping away at the cake over time, I finally decided to throw it out because it feels off in the stomach. I never enjoy throwing tea away, but I have come to suspect that the...

Now that this thread has been revived I'll talk about my favourite and most used gaiwan. A high fired Dehua 'jade porcelain' of around 100ml, purchased from YS over 3 years ago, I think it can still be had for 40 USD, which I think is a good deal for something that is comfortable to use and feels un...

That is quite an unexpected combination, yet somewhat intriguing since it comes from EoT, but I haven't tried it. I gave it another go today, only used half a disc (3.5g) and started with boiling water and then just used the same water from the kettle without reheating for subsequent brews, random ...

Vinski wrote: ↑

Mon Oct 02, 2023 1:38 pm

I purhased a small gaiwan for tea tasting.

Neat and simple setup, I like it. I found that 100ml water volume when empty is an upper limit for me drinking alone, 70-80 ideal.

Finishing up the last little bit of a rougui bag is a good opportunity to experiment with the gaiwan.

An initial flash brew in the cup, and a long second infusion in the pitcher.


Love the colours!

The September tea club had a bit of a novelty thing in it which I thought were worth mentioning here. The bag (which I always hope contains some small scale wild Yiwu maocha find) contained little tongs containing 7g cakelets of a sheng/shu blend (both of unnamed origin), named 'Breakfast for Medita...

This was from them, operating out of Singapore: https://www.teaforum.org/viewtopic.php?f=19&t=2527 I am not yet sure about the nature of that defect, as per that thread. They have fast and friendly communication and the return process was without friction, however, I also noticed that they removed t...