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That is messed up. Can you share a picture of the organic leaves you described? I’m wondering if you got an off batch of some sort. I would definitely let the vendor know since you say they are reputable, I’m sure they would be very concerned.

You can also try to boil the cup a bit, maybe adding some baking soda. After that boil with clear water and sun dry if possible. I was about to give you the same advice. I would recommend adding some vinegar to 2nd water boil, to neutralize any baking soda left behind. Any vinegar smell will evapor...

luchayi wrote: ↑

Mon Mar 25, 2019 9:00 am

Today a 2016 Mei Zhan yancha with really beautiful leaves...!

That sounds really good. Do you have a link to the vendor?

I’m sipping on HY Chen’s light roasted DongDing. My ability to really taste and appreciate oolong seems to be coming back, now that I’m back home.

I really enjoy those seaweed seaside notes in some Japanese greens, makes me feel as if I’m visiting the seashore in Japan. If you are curious try Kombu , a freeze dried sea kelp powder used as a broth or condiment in cooking. It is brothy and rich like chicken broth, but has rich hints of umami. De...

. By western style -how much leaf/to volume of water/time steeped? When I think western style I’m thinking 3.5minutes steep, 2 Tablespoons to 300ml +- depending.... and I only use that for certain blacks from India. Victoria, I am probably using the term too broadly. Mostly I mean not gongfu style ...

Flash-brewed this evening. Very good; however, prefer what Western style preparation yields. Interesting that much more leaf used for flash-brewing does increase cost per cup since it provides so many more rounds of tea. (I have been handling gaiwans well lately: no breakage, terrible spills, etc. ...

Does anyone know if tea tasting / sampling is an option at Thes du Japon store in Tokyo?

Currently drinking some Happy Spleen Green Tea from Light of Day Organic Tea Farm which is local by me! Welcome to TeaForum Teaandme . Nice to be able to have locally sourced tea. Have you visited the farm? This has been a strange few weeks, away from my home, with my taste buds not working with my...

wuyiyancha just spent a month traveling through Taiwan, maybe pm him for places he visited. In Taipei, Wistaria tea house I had been told is a nice experience. I know he enjoyed meeting and trying teas with Hua Yin Chen in Taichung. Some info oolong vendors ; Hua Yin Chen You can messenger him via ...

I'm looking to highlight the fruity character of some red teas and I'm trying to crowdsource opinions on what the best pot material for that would be. Do you have any thoughts? Glass and porcelain works best. If you must have a pot, I strongly suggest high fired Red clay. Cheers! I use porcelain ky...

A beautiful example of big rolled oolong nuggets swordofmytriumph . It’s been a while since I’ve had DaYuLing but I think the three leaves plus stem are usually on the larger size, not as big and thick as FuShouShan, but in that direction. Floating Leaves has such rich, quality high mountain. Not su...

Shine Magical wrote: ↑

Sat Mar 09, 2019 6:53 pm

.... though the height will be only 13” to allow for floor seating.
Stain, heat, and scratch resistant!

Hope you included a generous amount for height of cushions and larger friends. Also, ‘resistant’ is not proof, so take care.

teasecret wrote: ↑

Wed Mar 06, 2019 3:59 pm

(don't forget puerh brooklyn, it's a nice space, there's nice tea, I work there)

Oh, how great that you work there, say Hi to Grippo. It’s a spectacular tea space, and has very good tea and teaware selections.

@Elise such a beautiful shot of your Sou Yamada. I’m continuing with O-Cha’s Sae Midori Okabe Shizuoka Gyokuro. It’s light and delicate.

Article on tea shops in NYC ;
6 Remarkable Destinations for Tea in NYC