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Bok wrote: ↑

Thu May 07, 2020 7:51 pm

Or, don’t drink young Sheng!

Or in my case: take a second to look at the leaves to see whether it’s young sheng/maocha instead of what the label said.

Joking aside, that’s a great point, Rickpatbrown . Though it only purifies a liter at a time, I had good luck using a Steripen when our city water went bad last year for a week. I’ve used it camping two without issues. Back home I could drink from seeps and stumps without a problem. It would probabl...

I use the findaspring.com site to show me where to dump my car batteries.

The units used in water quality are the silliest, nonsensical thing I've ever seen. This! I only have a middle school understanding of chemistry and yet their units are worthless to me for measuring. It's been a while so I don't recall specifics but I remember it left me scratching my head. Looking...

Thank you for all the suggestions. I think we are starting to see a pattern in what helps with tea that is too energetic. I am curious what people do for teas that are too dopey. Please keep the suggestions coming. One thought I had after this experience with maocha is that the feeling felt nearly i...

S_B Baisao I would love to hear more on your thoughts of brewing in larger Kyusu but using 70ml of water. I will of course try to do so myself, but I am curious if you think that there might still be a "sweet spot" kyusu size despite only partial-filling yourself to achieve those highly concentrate...

Baking soda is much cheaper than sodium percarbonate. Is that the case in the US? In Taiwan it is difficult to find, usually only for order in large quantities, but still very cheap! It’s definitely the case. We do more baking than cleaning here. ;-) I think the fizzy chemical reaction makes people...

twno1 - I chose it not to use every time I finish making a pot of tea but for resetting pots and cleaning porcelain. I get it on Amazon for pretty cheap. When added to water it breaks down into hydrogen peroxide and soda ash. It has a bubbling action that also aids in removing stains and stuck on g...

I’d consider drinking it immediately and warm. You might consider taking the spent leaves and cold steeping them overnight in a pitcher placed in the fridge. Yes, Southern iced tea is from Camillia sinensis-assamica, which give it a bitter and twangy/malty edge. Matcha, sencha, and oolong are made f...

I guess you can have however may infusions until the flavor runs out of the leaves or the time you have to steep them gets ridiculously long? So if I leave them in the kyusu for say a day...will they dry out or will they stay wet until I use them again the next day? We're happy to help. The leaves ...

Here are a couple of examples of the types of pocket scales some of us use. Ideally, the lid will serve as a “cup” to hold the tea leaves and the whole thing could fit in a pocket. I do not own either of these but they are similar to what I use.

TripleB67 , we generally re-steep loose leaf teas. How many infusions you get will depend upon the individual tea you are using. In the case of sencha, I’ll take 4 grams and steep it in 80-100 ml of water. The water will be around 165-180° F. I’ll steep that for about 1 min. That’s my first infusio...

This video from Thes-du-Japon was very helpful to me as a matcha beginner, originally posted by Baisao. I already owned a sifter, but since watching this video I’ve only used it for a tin of very “clumpy” matcha. https://youtu.be/c4sdaSQF4HM Janice , I am very happy to hear that the video helped. I...

Bok wrote: ↑

Sat Apr 25, 2020 12:13 am

Baisao why someone would do marathons of unaged Sheng is beyond me... self harm tendencies?

Yeah, that’s a strange bunch of masochists. Most have this look:

I was told tonight by someone who does marathon sessions of unaged sheng that I needed to drink lots of water, eat something (especially protein), shower, and then take a macro dose of vitamin C. In that order. I took their advice (also adding some roughage, Ethan Kurland ) and can say that it took ...