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Drinking this Jasmine Pu'er today. This arrived in the mail recently, and I love this tea so far! I don't usually spring for loose pu'ers, but this one sounded interesting enough. The leaves we're aged for ten years with a small number of Jasmine flowers. The Jasmine was then removed, leaving just t...

steanze wrote: ↑

Thu Jun 28, 2018 4:23 pm

burritofingers wrote: ↑

Thu Jun 28, 2018 4:01 pm

What looks wrong to you about the bottom of the pot? Trying to educate myself a bit

For example, there's a mark around the rim that looks weird

Ah, gotcha. I just figured that was a tea stain. Thanks, Steanze!

I ran the first two pots past Dr. Lu's facebook group. Pot #1 is authentic 70's F1. Pot #2 is likely a 2000's repro ordered for the Taiwanese market. Nice. Yes, the bottom of pot #2 looks wrong. The clay is still good though. What looks wrong to you about the bottom of the pot? Trying to educate my...

Awesome! I'll let you know how that goes with my zini once it arrives. Thank you. I haven't joined the club yet, as couldn't figure which one it was on Facebook. Could you send me the name or a link, please? I'd be very interested in joining! Here is the link and some posts, the name got sort of lo...

Revisiting Te Company’s, Graceful Hill; a lightly roasted oolong from the Jinxuan cultivar, grown on the Pacific coast in Dongshan, Yilan County. This was a little light last time I steeped it, so I added more leaf resulting in a richer brew. It’s creamy buttery sweet, an elegant oolong. Notes of e...

Revisiting Te Company’s, Graceful Hill; a lightly roasted oolong from the Jinxuan cultivar, grown on the Pacific coast in Dongshan, Yilan County. This was a little light last time I steeped it, so I added more leaf resulting in a richer brew. It’s creamy buttery sweet, an elegant oolong. Notes of e...

My roommate built this one from a circular kitchen table that was being retired. After a year of daily use, the inner tray expanded so much that it cracked the whole table in half. We've put it back together, and it's still kicking! 20180623_102135.jpg Our living room is set up around the table, bu...

Bok wrote: ↑

Sat Jun 23, 2018 7:22 pm

That looks unusual for a Baozhong... normally the leaves are open not rolled like yours!

Interesting - this was my first Baozhong but I have more in the mail. Now I'm excited to compare it to a more standard one

Drinking this Baozhong, pictured below. Unfortunately, the seller did not offer too much information, other than the fact that it's from Pinling. I've never tried another Baozhong, so I don't have anything to compare it to. This being said, it is delicious and incredibly refreshing. I get a very veg...

Do you still notice the smell after using / seasoning the pot, or is it just the smell of the dust? Thinking that the older pots have had more time to be seasoned, so they may ha e their own smell by now, whereas the new pots still just smell like clay.

My roommate built this one from a circular kitchen table that was being retired. After a year of daily use, the inner tray expanded so much that it cracked the whole table in half. We've put it back together, and it's still kicking! 20180623_102135.jpg Our living room is set up around the table, but...

Howdy. I'm Clark in Los Angeles, CA. I got into tea in 2010, but fell off the wagon from 2014 until a few weeks ago. I'm now more into it than I ever was, and that's recently been reflected in my account balance. I mostly drink oolongs and pu'erhs, prepared in yixing pots or gaiwans. I got a Pear Mo...