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Every time I see a cup of dark yancha I get vivid memories of its taste... so nice...

+1 on the sencha/gyokuro suggestion. If I remember correctly julunzu shaped pots were actually meant for export to japan. Size would be perfect for gyokuro, though I can't comment on clay pairing because I don't have a zini nor do I drink japanese greens.

Sometimes fermented products (yogurt, crappy sauerkraut) are pasteurized (heating the product up), which kills the bacteria. IDK if this is done with soy sauce, but it might/should say on the package. Heating the soy sauce up during cooking has the same effect. Fermented products typically peak in t...

Bok wrote: ↑

Thu Oct 22, 2020 8:36 pm

For what it's worth – a lot of these red one were actually mainly used for the house altar to pray to the ancestors. Set of three filled with tea or alcohol.

Can't die to lead poisoning if you're dead already

@StoneLadle Did you forget one zero from the price tag? Otherwise... could you get me some

Drank tillermantea's spring 2020 muzha TGY. Taste has pleasant roasted notes and overripe stone fruits along with a certain hard to name taste that I get with high-quality roasted oolongs. Aroma is fairly muted. Still a bit too fresh, but starting to open up slowly. What is really pleasant and inter...

@StoneLadle Very enlightening information!

And the improper kill-green/enzyme theory is very interesting, I've not heard it before.

OCTO TeaTotaling Always happy to see people like larger pots like I do :) I immediately fell in love with my 245ml nixing after I got it. As for the difference with not filling completely up... It's tricky to say. I think you generally get a more nuanced, softer and deeper flavor at the risk of los...

@TeaTotaling Does the larger pot produce a better brew than a smaller one with similar ratios? I at least find larger pots to work much better with heicha no matter the ratio.
And wow.... 15g of pu-erh!!! I can't handle that much

Has anyone noticed that different yixing teapots can change the texture of the tea as it goes down your throat? I was giving one of my teapots that gets ignored some love and I noticed that the tea I had before which had a silk smooth texture was rough and almost scratchy. This teapot is a bronze g...

first I think a big consideration is access here- both to knowledge and to product in that many people in the west may not have the knowledge to make higher end pot purchases, or if they do and have the means may not know who/where to contact to make higher end purchases. but even if the desire is ...

In Taiwan I get usually treated and teased each time with better tea... so I get lost deeper and deeper in the abyss of expensive but delicious teas. It’s a vicious cycle If a tea really costs ~10$ per gram I'd be willing to only drink it with friends, even if I could afford it. The only way to rea...

good way to look at this alright. It is common , at least among of good tea vendors , to teach / educate their customers. Means , if customer order some cheaper range tea, you give him a sample of better stuff ( of course more expensive tea ). But unfortunately with foreign market I've found out th...

Today I drank an oolong made in the style of yancha. It doesn't count as yancha as it was made from material outside of banyan. I enjoyed it. It had good flavor, the body of an oolong and made me feel good, so it satisfied my craving. Got it from chawangshop and its cultivar is "Hong Mu Dan". At ~0....

carogust wait until you see the handle wrapping, being done as we speak by a dear and talented friend with nimble fingers. That is the one part I would have despaired at for sure! I tried to do this with a porcelain teapot that has a nasty habit of slipping when holding it. Definitely not easy and ...