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Hey Everyone! It's spring cleaning time and I'm making space in my tea/teaware room. I hope to post more, teawares/cups especially, but this is a start. Shipping from California. Shipping is additional. Message me with any questions. 1) 2006 Changtai Tian Xia Tong An sheng puer. Selling several cake...

I am not good with translation lol. I think the professor in the video mentioned a few characteristics of qing puerh: Leaves were harvested near the boarder of Yunnan, harvested from tea plantations that have exhausted the nutrients in the soils, Guangdong area (offspring of the Yunnan puerh tea tr...

@DailyTX I don't remember if that term was used, but I might have missed it. Is that puer processed differently or new tea? Mainly we drank fresh mao cha. It was processed but not pressed, and often recently made. Interesting video - I wish it had english subtitles!

LeoFox Agreed. I don't drink a lot of young sheng. I don't feel good when I do. A while back I visited Yunnan and felt okay drinking it there, my guess is that the hot and humid environment along with all the spicy food balanced out the tea. The locals in the mountains seem to mostly drink young sh...

@LeoFox Well, you did use 8g in what looks like a small gaiwan - that's what I consider face melting territory! Sounds like a good tea to try again in 5-10 years

@Bok I looked up the Krokodil. Yikes

@polezaivsani That tea was from Yunnan Sourcing, but I don't think it is available now. They might have something similar if you ask. Essence of Tea might also have something similar. And yes, I always enjoy when I have time for 2 teas in the morning!

OCTO wrote: ↑

Wed Feb 10, 2021 1:24 am

hi Stephen.. It's not salt per se..... but rather a pinch of 60s Traditionally Rolled DanCong (茶米)....

Cheers!

Okay! I thought you meant real salt. Your version sounds better. And from the 60s...it has some years!

Today I brewed the 2011 Mandala Old Tea Nugget Brick for the first time in maybe 6 years. It's changed. Before the taste was of paper or old book along with some fermentation. Now the taste is of plum or sugarcane sweetness and lots of clarity - a real pleasure to drink. Next up was the 2000 CNNP Bu...

@OCTO Lovely color to that tea soup. How did you add the salt? Haven't heard of that before.

2020 YS Forest Tea. Brewed in a hong ni teapot, rather than a gaiwan. I like this one, it's very approachable considering it's age, but still interesting and full-bodied. It brewed out quite a while, when pushed it got a little astringent, but not unpleasantly so.

Denong Wild 2013 Ripe Pu-erh from Bana Tea. This seems to be a lightly fermented shou. Of all the lighter shou that I've had this one is most like an aged sheng. There's a sheng like bitterness that comes through with longer steeps. It's smooth and interesting, and described as from wild leaves. All...

The tooth may be urban legend but that’s what I’ve heard. Like a Cracker Jack prize! Haha. Yes, I was thinking of Cracker Jacks. My prizes include cigarette butts, rocks, chicken feathers, hair, corn, dead bugs, dried mushroom, and plastic bag threads. No teeth thankfully. That's where I draw the l...

Flavor crystals, treasures...a prize in every cake

@Baisao A tooth! Oh my. You found that??

As an acupuncturist and herbalist I'll try to add my 2 cents here. Those ingredients should be fairly inexpensive. I'd suggest just mixing them to your taste and put about 2g into a teabag. If you don't want to make tea bags, there are products that are similar, like this - https://shop.organicindia...

@wave_code exactly! my least favorite find was a cigarette butt that i found after emptying a teapot that i fully steeped. it was so compressed in the brick that i didn't even notice it!