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I just purchased this scale and was wondering how others used it for tea making. If you have any experience, please let me know. :D For now, I am using Mode 2 - Timer Mode which is what I bought it for but perhaps there are better ways to use it. I use mine mainly to weigh my tea when needed. Timer...

pantry wrote: ↑

Fri May 31, 2019 2:02 am

OCTO Very nice looking setup! Were these sold as cupping set, or did you mix and match yourself?

@pantry , I mixed and matched them.

Cheers!!

Interesting topic.... IMO, it comes back to our personal preference and taste buds. I personally prefer to brew my tea half full when I’m brewing PuErh and DanCong. At times I do so with roasted Oolongs too. But with YanCha, it’s almost certain it will be a full pot to the brim to bring out the full...

Nice photos. Thanks for sharing. A couple questions, if i may ask. 1. Is GaiPei the same thing as Gaiwan? 2. How do you cold brew? Do you pour in hot water and steep "overnight", or do actually use cold water? 3. When slow boiling, how long? When/what is the sweet spot? 1. Yes. It is the same. 2. I...

一種茶，用四种不同的冲泡法。

把她不同的，口感，滋味，香气和味道带出来。

用盖碗
用茶壺
用慢煮
用冷泡

您還可以結合不同的冲泡法。你喜欢哪一款冲泡？

#盖碗 #茶壺 #慢煮 #冷泡

One tea, four ways to brew. Four different taste profile. Aroma, Fragrance, After Taste, Smoothness.... Brew with GaiPei. Brew with Teapot. Brew with Slow Boil. Cold Brew to close. You can also have a combination of brewing methods. How do you like it?? #gaipeibrew #teapotbrew #slowboilbrew #coldbre...

Just had a fun thought; we could fly around the world visiting member teaware collections; Bok in Taipei, pedant Chicago, Chip/Jo Pennsylvania, Octo Penang, Baisao Austin, Steanze Boston, octopus China, mudandleaves Guangzhou, Victoria Santa Monica.... Anyone dropping by Penang, let me know!! Hahah...

I just taste tested some sencha in a brand new kobiwako pot vs in a gaiwan and the gaiwan brewed it better. The kobiwako took away the buttery mouthfeel the gaiwan gave which dulled the flavor slightly. I’ve been experimenting with mine, and I would agree, it does that for me too, and adds a somewh...

@Bok , very nice setup coupled with very nice tea

Sharing some non-factory ShuiPing.....

Trusar wrote: ↑

Sun Apr 21, 2019 7:58 am

I dropped my F1 hongni from EOT.
Should I pay someone to do kintsugi on it? Or should I do it myself? Or what should I do?

Get a new one. Plenty of F1 HongNi pot around.

Anyone come up with a way to prevent spouts from that tend to drip when their poured? I bought a pot recently by a well known potter who I think generally does really good work, but when I pour with it it drips down water under the spout and onto the pot body, regardless of how I alter my pour styl...

Both are doing pretty well and far from being neglected.... hehehe....

Victoria wrote: ↑

Thu Mar 28, 2019 6:57 pm

OCTO can you share how you are cupping?

@Victoria here are some photos on how I do cupping.

Cheers!

Baisao Was the tea a freshly harvested or aged tea? Cupping reveals a lot about a tea. It’s a simple process which many chose to ignore... but it’s a crucial part of learning and knowing more about your tea. I would say, brewing with a teapot should only begin when you have known your tea and want ...