TeaForum.org

LeoFox wrote: ↑

Thu Jun 03, 2021 1:04 pm

Drinking same tea every day becomes necessary if it is green tea since green tea can get stale fast.

True. Discipline in avoiding opening too many bags at once contributes to enjoying better tea on average.

Not only that, I think it also helps one improve one's own brewing skills. Keeping things constant help refine the other parameters involved. True. I have said in the past that I find it difficult to perform side-by-side comparative tastings : for it to be meaningful, you would need identical teapo...

There is something to be said about having the same tea over and over on consecutive days. It eliminates impressions arising from daily differences in our mood, body and weather and kind gives a more accurate picture of what that tea is. I agree that closely spaced, repeated tastings can give a mor...

:D :D :lol: are you secretly working for the vendors? Well, I work hard everyday to earn a living so that I can send money to vendors in exchange for tea. So yes, in a sense, I work for them, but I don't think this is a secret. :) Now, my opinion is not for sale, but I would not mind gifts from ano...

@faj and @chadao, I'm also a Canadian who got dinged by DHL. I was able to get rid of the taxes, but not the brokerage fee. EMS or regular post are definitely the best options. EMS to Canada is not available for the moment to the best of my knowledge, but yes. In pre-pandemic days, I received EMS p...

Why? The shipping costs are a slap in the face. That argument can be used to justify ordering no tea, or a lot of it to reduce the relative impact of shipping costs Another way to reduce the proportion of your payment going toward to shipping is ordering more expensive tea. That was my 12-second ma...

LeoFox wrote: ↑

Wed May 26, 2021 5:19 pm

As others start binging on shincha, I made the decision not to get Japanese sencha this season.

Where are you getting your sencha from?

Out of curiosity, why?

Really jazzed that O-Cha’s Limited Edition lightly steamed Tsuyu Hikari Sencha from Shizuoka is as special as Kevin described. Wow, savory seaside rich umami elegance with persistent lingering salivation and aftertaste. I just finished a bag of that tea, yet looking at your pictures I still am jeal...

I was really shocked when a $100 bottle was mentionned as a benchmark : at $100 I get you an outstanding bottle of Chateau Montrose ! But I'm local... France with friends in the wine business. I will hazard a guess that 100$ does not buy you a 20-year old bottle of a good vintage of Chateau Montros...

The floral aroma is complex The primary flavor is honey and reminds me of bug bitten oolongs. The honey sweetness is deep and contributes to a luxurious profile. Very smooth and thick mouthfeel The aftertaste is refreshing and a little minty. The sweetness lingers for a long time and comes back in ...

I also had some High mountain purple black tea from Hojo that was great too.. I had that one too. Definitely not on the same level as the other one to my taste. I wrote it had a nice price/quality ratio, and was what I though was a good starting point for someone used to black tea in teabags. Hojo ...

Hojo's Lapsang Souchong Qi Zhong from Tong Mu Guan: There was no smoke, no chocolate notes just beautiful citric fruits like orange peel and lemon. The early steeps had a nice citric bite to it but later steeps the fruit tasted deeper but softer. That was the best lapsang souchong I've ever had and...

mbanu wrote: ↑

Sun May 23, 2021 9:31 am

as any factory worker will be happy to point out the limits of mass-production when it comes to cost-effective machining. Past a certain point there can be only artists, because the cost-to-benefit is no longer there.

Could you explain what you mean by that?

Great to hear your results! Baisao might call your "agility", elan. I remember seeing him use that term, and I think it, indeed, conveys the right meaning. Doing off boiling allows you to experience the full range of chemicals the tea has to offer instead of reducing the chemicals that preferential...

You do what works for you of course - but you may want to try challenging it at least one time with 2g/100 mL at off boiling for 30-60s in thin porcelain. 60s if you are confident in the quality. I am wrapping up a session with your recommended parameters. The results were conclusive. The first inf...