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I have just been enjoying one of them more unusual teas that I got from Morning Crane in 2021, a Ddeokcha that is something I had never even heard of until I saw it as part of their offer and that has been quite interesting to drink. Without going into great detail about the tea now (because I am no...

very good to hear!

I do not think I have ever had a truly high-quality Biluochun. And, I probably have never infused them as well as someone who is experienced with the tea would have done. I remember mostly cooked green pea flavor with very little of the floral and fruity notes that you describe, and that I have enjo...

I keep wondering if we should move to another site vendor.....because I have been here since the beginning and will stick through the gateway errors--but I worry it will discourage new members from joining or staying. Let alone this can happen while writing the post which is not gonna be saved and t...

Daxue Jiadao's Qihong Songzhen from Huangye, a delicious tea that I drank off and on during a busy kitchen session yesterday without taking notes. I remember it being fruity, subtle, without bitterness, and the fine thin dried leaves kept trying to slip through my filter in the teapot even after the...

I am very much a fan of ripe/shou puerh. I really enjoy the gentle plumminess and earthiness of some of the better varieties. I also enjoy the sharper and stronger flavors of some more powerful young sheng, but pot pot, I drink more of the ripe. The best ripe reward some contemplation but also is fr...

welcome to the forum! And please share what you're drinking.

A little bit tart together with plummy can come together with something that I would call fruity, which I generally like a lot. But just sour is no fun.

So that 2002 you just described sounds wonderful.

even when the weather turns gray and chilly, and smoky and earthy and toasty who wears and deep roasted oolongs suddenly come to the fore, morning still start with Japanese greens (this morning, some Tsuen Aoi sencha from O-Cha). IMG_9485.jpeg I have been enjoying, but not sharing , some BaoZhong fr...

welcome! It's a bit quiet here at the moment, but just ask some questions and you will find out we wake up to help answer. I also have seasonal preferences in my teas... and just lately I have shifted to cold weather teas (more deep roasted oolong and Puerh, less light roast too along, but still alw...

Based on the appearance of the finish on that one, it looks to be made with fairly thin and delicate clay and you would want to be quite careful about thermal shock by gently pouring in some hot water to swirl around and warm upbefore pouring an infusion just off the boil to the cup. And beware that...

I like a little bit of tart fruitiness in a tea, fresh or aged, and I love a spicy/cinnamon note as in my beloved and belated red Alishan oolong from Norbu....or a fine Rou Gui...

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i'm not nearly expert enough to give you any tips on identifying the potter, but I do have thoughts on the idea of too good to use… Which is basically that post anything that would fit that category is probably priced way out of my reach. I only buy them to use.

Coincidentally, my current morning Japanese green is Kabusecha, and I had a particularly fine sentence with it this morning. It's from O-cha.com, but because I don't have an in front of me I don't know the particular cultivar, region, or harvest date, and because I've had some greens in my refrigera...