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Wow, thank you!! What a great stash you have! I appreciate finally being able to get a glance at it all

Have you bought multiples of nearly every tea you own? It's amazing seeing so many tuos in one spot

@Maerskian seconding the request for pictures! I have been following along with your story of stockpiling tea for a bit. Some pictures would be amazing. I am greatly curious and enjoy your updates very much.

Just picked up a bunch of samples. I am jealous of anyone that lives near this spot!! They have a really cool and legitimately interesting selection.

Since we're on the subject of iron and tea brewing. I am curious if anyone knows whether or not a noticeable amount of the iron in the "iron rich" water from a tetsubin (or iron egg containing kettle) will actually be absorbed by the body after having brewed tea. I've been reading a bit about how t...

powersnacks Apart from the rust, if you enjoy the added value of iron to your water, I would on the other hand want to avoid the flavour contamination of a plastic water kettle :mrgreen: Could it be that the rust is from the egg and attaches itself to the stainless? I'd also be concerned if the boi...

Also, that iron egg is probably messing up the plastic kettle because it's sitting on the heating element. It's conducting heat from the element to the plastic wall. I believe that! For the first brew of the day, I can wedge the egg to the side. But after pouring water, the egg slides forward :lol:

Interesting product. Thank you for sharing! I'd be more careful about the plastic kettle getting melted by the egg though, since iron can get really hot! I am also worried about this. In fact, I think that's the main reason I'd switch over to a testsubin (instead of just doing this forever)! But......

For a while I have wondered about the "tetsubin water" phenomena. I talked with a few tetsubin users who all believe that tetsubin water is better. Even James from TeaDB claims that the water is better, but isn't able to describe it. To find out more, I bought this iron egg on Amazon . For two weeks...

In this post I will demonstrate how to brew Bigfoot Style. Bigfoot Style is defined by Jason D in his review of the 2019 XG Sweet Ripe. Jason's method is quoted extensively in this post as I dutifully replicate this exciting new method for making tea. Shout out to the other fans of Jason D. in the t...

I am! My favorites so far are the sample from Nanxu factory and the 2003 bingdao

I have been reading a lot of articles on tea lately on pubmed. Here's an interesting one that compares levels of caffeine an L-theanine across different types of teas: Theanine and Caffeine Content of Infusions Prepared from Commercial Tea Samples Lots has been said about L-theanine and tea before. ...

As an update here, I'll be continuing on soon with experiments using my new meat syringe. I just wanted to take a break from eating so much chicken for a couple days :D I am fascinated by the discussion here around the cha gao and grateful for your extra detail EarthMonkey . I don't have much to add...

Third experiment - Simple marinade vs no marinade For this, I marinaded 1 chicken thigh in the tea liquor for 12 hours. I also cooked a control-thigh with it to compare. ... The tea-thigh had the most subtle hint of sheng. even though you didn't get much tea flavor, it still looks delicious. my com...

Interesting, I had to look it up as well. Another strange yet to any European familiar leaf that can be prepared as a tea: Birch. Good for something obviously, but I forgot what it was... I think the only satisfyingly drink of what would be classified as herbal teas is a certain kind of Berber tea ...

My understanding is that its taste is meh, like clumsily roasted leaves. However, this is based on one person’s opinion. They followed up by saying it was a novelty. So, again, I’ve passed up on trying it. How would you describe the flavor and aroma? Very interesting Baisao ! Do you remember the le...