TeaForum.org

That sounds pretty awesome, I might have to pick some up..I was planning on making an order soon for their 2014 hongshui that sounds too interesting to pass up. How deep baked/roasted was the alishan tieguanyin from thetea.pl? They describe it as a dark roast, but is it so dark roasted as the Float...

Bigger than what I'm looking for right now but they are beautiful. Pot A and D in particular.

I've been kind of following the Reddit vendor list as I am new to tea other than easily found offerings from places like David's Tea or even Twinings from the grocery store. I would like a list on here, but understand conversation can be more productive. Maybe even a small list of good beginners so...

This is why I love this forum. With a name like that, I would have mistaken them for a scam site.

Unless you have the means to melt metal (not to mention patience and skills), your best option is heating and hammering pieces of silver. It gives you control over the material and it's easier to correct mistakes. It's a method employed by many smiths when forging historical weapons (replica or othe...

Perhaps a better question could be "what teas" rather than "what vendors". Vendors like Yunnan Sourcing may seem safe for beginners, given the variety of their teas, but at the same time the sheer size of their offer is extremely confusing if you don't know what you're looking for. On the other hand...

I thought when vendors in the East (Thes Du Japon, O-Cha or MaikoTea for example...more of a Japanese green tea drinker) buy tea and ship internationally that the tea is the same as if I went into their shop in the East to buy it? Hence my question as to what types of tea shipped from the East are ...

Perhaps we can find a middle ground and update the first page of each vendor recommendation thread with the vendors that have been mentioned in the discussion. This way it's easier to find vendors but, at the same time, it's safer for newcomers than just a random list. It'll also be easier to differ...

You can also upload the file to WeTransfer and post the link it gives you. I think it expires in a couple of months.

Roughly 6-10g a day during my usual session before dinner. Sometimes I'll have a tuo cha of sheng for breakfast, but more often than not I'm not able to appreciate a nice tea early in the morning. I cut down my tea consumption a lot during the last years. Back when I was in university, especially in...

Thought I could still get something out of some Shui Xian I had left so I boiled it, but most of the flavour is gone. Funnily enough, though, there's a hint of what I can only describe as "barley coffee".

Thank you! I guess it's not the most sensible thing to do, then.
It's a concern I have during long winter sessions. I'm afraid the water might cool down too much for pu'erhs or hong cha, but at the same time I don't want to reboil the same water for fear of spoiling the taste.

Reminiscence: many aeons ago I read on a forgotten page that boiling water more than once is bad for the tea. Any thoughts on this?

Almost missed this one. Interested!

swordofmytriumph wrote: ↑

Tue Jan 08, 2019 1:03 pm

Why can’t they have cool one. Iike a dragon?

I think someone on Teachat had a dragon. And by dragon I mean "Chinese mythological animal that looks like a dragon whose name I can't remember".