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Last Day Update on Pu’er Books Group Buy 2 book titles will now qualify for the 30% bulk discount from the publisher. As of this update post, the order tally per title is: 1) First Step to Chinese Puerh (2006, in English) Total orders: 22 units $40 $28 USD (with 30% bulk discount) 2) A Glossary of ...

Hi everyone, Update on the 30% Bulk Discount I have received direct confirmation from the publisher on how the 30% bulk discount works: it's applied on per title basis if obtained > 20 units. As of the moment of writing this update, 1 book has met the threshold for the 30% off: the newly-released "A...

Excellent initiative. I just got the yearbooks for a friend, bare in mind the shipping for these will be substantial, they are very very heavy if you buy the while lot! Thanks Bok ! Re: shipping cost being substantial, YES and NO :D Yes, each book is heavy: CKP's new book "Glossary" is 980g (225 pa...

Posted with prior approval by TF admin. INTRO This group buy is for those of us who are interested in obtaining books on the subject of pu’er teas. All books are in new condition, direct from the publishing company in Taipei. They are being offered in this group buy per the publisher’s listed price...

Ippodo Tokusen Gyokuro Tasted on 11.14.2019 https://bit.ly/37bifKG tjkdubya and I visited Victoria 3 days ago. The very first tea Victoria brewed masterfully for us was the Ippodo Tokusen Gyokuro. The tea was so very (wonderfully) thick, I wondered if it would turn to gel if refrigerated. The umami...

Hi Bok , Maybe we can rephrase: in order to make premium quality Oolong, a la Yancha you need the same expertise in farming and taking care of the tea trees/bushes, the same skill in harvesting and processing of the leaves to a certain level. But then, the Oolong maker needs additional skills on top...

Thank you, @Bok. It's probably somewhat kitschy to most
Each framed wrapper means something more to me, sentimentally, but such things can't be captured by a camera

Bok In regards to skills I do agree and disagree. My intention was not to say that Puerh making doesn’t involve skills, skills that can become mastery of the subject, far from it. But the kind of skills that you mentioned are the same, or similar needed for making Oolong, just that in addition to t...

Bok , He also mentioned, that compared to Yancha or Dancong for example, which involve a high skill in processing to produce premium teas, PE always has been a low skill kind of tea. Throw it in the sun, dry it, and press it, to put it very simply. I would venture to guess that the tea ware expert ...

Or,... :geek: https://lh3.googleusercontent.com/HCorwL6FsmEk0KUt4Ai54ZedIiiGyPcbfLJdkr_b28R8Gmkn9IrpwCFEs4YiN151opl8G5k4jUhRHfaofBa7cgG1eRuu_4OHxkCCN_kvWwy7odFXUEuGL8VuojoM7QyBr-cEBysq7ECg6iomeUTv5f5rV7qbzsH3jc0QzoC1vdrJdj0-PMEWMu7zsE4rVBXe6sv0MWCv_SZqMsH5y0LLjyHN5PDX9iaIP1uHcZ4N5sPIyVTxBHGX3G-wWCrJ...

Janice , Collect the wrappers if they are to your liking. I flatten the wrappers by placing them under a large, heavy book (or books) for a few days. Afterwards, I roll the wrappers and place them in a kraft storage/mailing tube. Or, it's perfect to line your metal tea canisters/caddies with :) ped...

Hi again M / Teachronicles , Without wishing to personally avoid answering your questions, I feel it's best to point you to the 潮州茶經 (Chaozhou ChaJing / Chaozhou Tea Classic) written by 翁輝東 (Weng Huidong) in 1957. It explains the what's/how's/why's/when's/where's of CZ brewing in great detail. Unfor...

LOL tjkdubya ("Then promptly come back to life and buy it.") Good one! :D re: heft and thickness of brewing vessel, the answer is always "depends" on the tea you want to brew with it. High-fired yancha's and rolled oolongs...thicker. Dancong and qingxiang style oolongs, I'd say light(er) and thin(ne...

Hi M! Teachronicles It’s tradition, yes, but one that was borne out of pragmatism. The only symbolism that’s infused into CZ brewing method is, afaik, the 3 cups used to signify the character 品 (and it’s meaning). Will respond soon in detail to your other good questions! For now, and in very general...

@Bok, thank you for the clarifications! Helps me tremendously to understand better.

That tea seller in CZ, pouring with a gaiwan without spilling...that’s quite a feat, isn’t it?

I hope one day we can meet. Very much love to learn dry brewing method in detail