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I see. Thank you so much.

I see. Do you think would there be any disadvantages by using bigger v smaller pot brewing with the same amount of water (70ml in this case)? I’m curious, how much tea leaf and water do you normally use for each infusion? I prefer higher concentration brewing. More along the parameters that Florent ...

I’m curious, how much tea leaf and water do you normally use for each infusion?

I hope that doesn't happen to me... although I am guilty of adding items to my cart but never to check them out because the shipping always is so expensive if I don't order in bulk! Seeing that you're in Singapore, I think the shipping from JP to SG shouldn't be too costly. TDJ provides many shippi...

Ethan Kurland wrote: ↑

Fri Mar 31, 2023 4:47 pm

Tor wrote: ↑

Fri Mar 31, 2023 9:20 am

Ethan Kurland wrote: ↑

Sat Mar 25, 2023 8:09 pm

To test samples rather than to taste them; to learn that a tea they like is not authentic? What good is the information?

Remember that year when Vietnamese tea was awarded in the competition?

Missed that. Perhaps it happened years before I was into tea. Cheers

It was in 2015.

Ethan Kurland wrote: ↑

Sat Mar 25, 2023 8:09 pm

To test samples rather than to taste them; to learn that a tea they like is not authentic? What good is the information?

Remember that year when Vietnamese tea was awarded in the competition?

For people who live in Taiwan or know their ways around local shops, this kind of tea may not be the best buy. But for those whose only options are “western-facing” vendors, these “3-blossom” tins are quite alright price/quality-wise, IMHO.

There’re about 6,000 tea samples enter The Lugu Farmers' Association Dong Ding Oolong Tea Competition each year. 15% of which are awarded “3-blossom”, which translated to about 900 teas. Chances are, even if you buy 2 tins of this 3-blossom prized teas of the same year, you would likely get 2 totall...

Would love to hear how does it make tea compare with 60-70s F1 QSN.

Teas We Like wrote: ↑

Sat Oct 03, 2020 2:47 pm

Time to do some tests with the Qing Shui Ni pot with stone ground clay...

Regarding the tea comes out bland, I’ve found that some porcelains have this kind of character. I guess it’s from the type of glaze used. I have too many nice cups, both antique and modern, that have this ‘character.’ Try brewing tea from another teapot or gaiwan and use the Long Dan as a fair cup. ...

What kind of filter does the new teapot have? You mentioned that there’s some water trapped inside and that could be from the filter design.

2020 Tokusen gyokuro Porcelain shiboridashi / Shinano Yuzui spring water / Glass kettle 5g leaf, ~40ml water 1st infusion : 45°C, 90s - Bright and balanced. Medium body. Sweetness, bitterness, and astringency coexist and form a pleasant dark chocalate note. Nice clarity. Very approachable. 2nd & 3rd...

Mark-S wrote: ↑

Mon Aug 03, 2020 6:52 am

I think this sugar cane thing is more a Yixing thing: http://www.marshaln.com/2008/08/tuesday-august-12-2008/

Ah! Thank you very much. The reason is still a mystery..

@Bok BTW, have you heard about that tofu and sugarcane thing in Taiwan? I’m not sure if that’s Teochew’s trick or something.

In that sense seasoning is more like what happens naturally anyways. Yes, I think any teapot will eventually seasoned anyway. So if you can live with those early sessions then a few boiling water rinses would be fine. In fact, those accelerated seasoning in many cases wouldn’t have the same effect ...