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A note of appreciation inspired by tea reviews from oolongfan & rinsedsloth. Well-written posts from members we've been reading for years (such as debunix & Victoria, are not a surprise but remain a pleasure; &, now we can look forward to wonderful, extensive descriptions of tea from newer members=...

"Emperor" Dong Ding for a cold saturday morning. First of all don't have any previous experience with dong ding so can't really compare and tell what is unusual. The rolled balls surprised me how golden and bright they were, smelled already sweet with just a bit of roast. Moving to the dry rinse it ...

Today I have started this long day with a light session of Sanxia Long Jing. It is one of the richest greens I have tried without being grassy or savory. It brings a sweet melon note to the comfortable experience of a good quality green brewed in a tall glass grandpa style. Even if this method suits...

RinsedSloth How's the glencairn for tea? Just today the idea came to my mind, and suddenly I find your post, the only one mentioning the glencairn glass, on this forum :D I found that keeping the cup warm is crucial for experiencing the aroma of the tea, to the fullest. My initial problem with the ...

The first review I want to post that I had a few years ago is a rougui that fascinated me, just a bit special. Tiger style rogui 2019, 3,5g/50ml gaiwan. https://media.discordapp.net/attachments/557208608220119043/675625674798792724/JPEG_20200208_095443.jpg https://cdn.discordapp.com/attachments/5572...

I used to brew my yancha in a gaiwan but lately began brewing the roastier teas in my modern clay wendan that mutes just the right amount to let them shiny and make them more lingering and high pitched. Others are getting along perfectly with the jianshui pot, it really likes the extra heat retentio...

hey sloth, wb! Welcome to TeaForum doomslayer, john1912, RinsedSloth glad you found us. Onward tea journeys unite! Thank you both! It was really nice you could help me recovering my account and giving a warm welcome again :D Hi Sloth! I know you. Welcome to all the other new people as well! Cheers ...

I am back to the forum, just introduced myself again but better to edit with a quick update. Lately been focusing on puerh and yancha, love both. I tend to like more sheng than shu but getting a lot of interest since tried two samples that opened up my eyes. I have my pumidor set up with the salt so...

Today for the morning session had the 2011 Zhongcha 7541. Seems like for this tea my qsn removes the bitterness in mouth leaving a nice mouth cooling effect and a bitterness in the throat like with porcelain where it makes tingling, similar to wanting to gulp without nothing to eat. Also still has t...

Hello everyone! Here I am to introduce you to my newly aquired teapot from tealifehk . This is my first yixing pot and I'm getting used to brew with it at the moment. I'm planning to use it only with aged and a bit wet sheng. In the following days I'm going to continue benchmarking it and trying eve...

That's a pretty good flowchart, thanks for sharing!

In my case I'm working with my first yixing (QSN) right now, trying to benchmark it. At the moment I've found that it is working correctly with the stated, but will try with less aged sheng to see how it goes with them having a younger profile.

The load of the sheng pumidor is comprehended of a tuocha and some bags with parts of cakes, not really big but almost takes the whole space of the box adding the jar. In this case the salt has remained saturated and in little crystals at the bottom opening it almost every day. In the case of the s...

I'm not really a fan of white teas but got the chance to try my first shoumei, White Crow, from Bitterleaf's Full House sampler pack. Using 4g/50ml at 100ºC gives me a more relaxed session than the usually experience of a Bai Mu Dan. It is perfect for boiling later and pushing it gives a warm sweetn...

Thanks Pedant!

I'm obviously interested in this one

I live by the coast here in Spain and we have a good level of humidity for keeping pu in good conditions, quite stable you could say, but in order to minimize risks and to give it a real stable environment to my cakes I've done as many of you. Bought two plastic boxes (14L aprox) from a chinese baza...