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I think that retail profits in specialty tea has a negligible effect on the lives of the field and factory workers. In the case of Indian teas, it has minimal effect, since nearly all Indians drink teas costing close to half a cent per gram and not specialty teas. I was under the impression that the...

Shane wrote: ↑

Mon Dec 25, 2017 9:26 pm

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Glass does not add any flavour to the water.
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Steel is a stable and inert compound that does not add anything to the water either.

A template for maintaining details of your teas: https://drive.google.com/open?id=1Fl3_Rtd_o6b14tWtLfwWLBUIRuu5giYh Wow that’s intense. Snoopy to the rescue :) What’s the original source for template? I created it based on the things I saw people in tea forums tended to keep track of. Creating is t...

A template for maintaining details of your teas:

https://drive.google.com/open?id=1Abd_o ... t3no_p8Vn8

Edit: added Pivot Table by Brand (in addition to the existing one by Vendor).

A seed I found in my tea.

If I were to guess, I'd suppose that storage of White and Red cakes would be exactly the same as normal storage for loose White and Reds, i.e. sealed up well.

Curious how are you steeping your Keemun? and other blacks in general, leaf/water/temp/time. Time: 3:45s for Indian teas, and 4:15s for chinese blacks Ratio: 1g leaf : 90g H20 Temp (measured in vessel): ~190-195F (88-93C) for FF and SF Darjeeling. ~205F (96+) for fully oxidized blacks. (measured af...

To me, it means that it tastes better than most other teas. What if you like it and another experienced taster does not? I don't think that has ever happened (well probably only because I don't read blogs and rarely read reviews). The few times I checked reviews before deciding on say buying larger...

To me, it means that it tastes better than most other teas.

For standardised methodology of consumption - use competition style brewing (basically a western style steep in a porcelain mug).
For standardised methodology of description - use 'flavour wheel'.

I mostly only rinse puerh, and probably only rinse a tea when I prepare gong fu - it would surely be a pain to rinse tea brewed grandpa/western style as that would probably be a major exercise in itself requiring additional teaware.

Most of my pu-erhs are in their original covering and stored in cardboard boxes kept atop wooden cabinets. Some are stored in porous jars and large clay containers. Sheng and Shu are in different rooms and within these sections they are segregated usually by vendor/brand (I have not separated them b...

I have broken up puerh with unpleasant storage taste into loose leaves and stored it in a porous clay jar. That was quite successful as the offensive taste cleared up when I tried it again a year later. I used a dirt cheap terracotta pot, and not some fancy yixing for it. My locale has a suitable cl...

I use glass/thin porcelain/thick ceramic/unglazed clay teapots and glass/thin porcelain/thick ceramic gaiwans of various sizes. I'm comfortable handling any of them and most of my wares are used regularly. I have not done comparison tests across them though, as my purchases have mainly been based on...

<...> The flavors I've encountered are yam, mesquite, honey, and in one instance cocoa. I'd recommend trying one of the options from Cindy Chen (www.wuyiorigin.com). All 3 are good, but the pricier "Tongmu" one is worth trying, as it's made with leaves from the traditional growing area. Thanks, tha...