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it's just a random piece of plastic garbage in there. there is no significance to it. debris ends up in the piles of maocha and therefore it ends up pressed into the cakes. all kinds of crap, like Baisao said. i'll add to the list toenails, feathers, small pebbles, you name it really. kind of gross?...

enjoying the last of this DYL from @Ethan Kurland


it was good tea, thank you

t-curious wrote: ↑

Thu Jul 25, 2019 10:15 am

They described their symptoms and were certain they could tell if a food had MSG. They fed them some type of snack but didn't tell them it contained MSG. None of them had a reaction.

haha. yea, i think Chinese restaurant syndrome is pretty much debunked

if you've read definitions of umami taste as well as lists of foods known to have it, but you still have doubts about what umami is, the best thing i can suggest is to acquire pure MSG and taste it. you can get it on amazon ($5) or from asian grocery stores. after that, you will know unambiguously w...

haha, MTR and Origin. yes, those are long gone!

i don't drink a lot of HK high fire TGY, but @tealifehk's shop comes to mind.
maybe others can chime in with more suggestions. good luck

welcome, @Hannah!

great to see another TC user. i hope you're able to connect with old friends here

welcome, @Zac12!

i'm doing well, thank you. tell us a little about yourself and your interests

i've never tried puerh from TM, but the oolongs are very solid.

here is a topic you may find amusing: viewtopic.php?f=36&t=806
(and no, it's not necessary to spend hundreds of dollars to get started in loose leaf tea)

welcome! high end tea is rarely bagged. in essence, most bagged tea is like this: https://i.imgur.com/uj8XVp7.jpg and loose leaf tea can be like this: https://i.imgur.com/Vgs7n5n.jpg not all loose leaf tea is good, but you won't find the good stuff in a styrofoam cup in the grocery store. enjoy the ...

Don’t mean to divert this thread further it's fine, discuss away. soon i will move most of the zhuni posts here to another thread because i think it will make the info easier to find later (and will link to it). also, i don't want KTM's entire discussion topic to be all about nitpicking some random...

Sometimes, like today, I brew a real nice green or Darjeeling before I’m rushed out the door after only 1 or 2 infusions. I come home hours later wondering if I can continue steeping the leaves left in my gaiwan. What is the time limit to be safe? Anyone ever get sick from steeping leaves that were...

So if I get it right. The pot from KTM seems have those grains from some "whatever" particles in the actual clay but the other pot has grains more like caused by firing / shrinking clay in kiln , so the shape of those grains are more like lines rather than dots? that's my take on it, but take it wi...

it's just my theory. i don't know what was added if anything, but that's just how it looks to me. also nowhere did i say that it's not a nice teapot
i'm just saying that it's not the same clay as lao zhuni and probably not even same as high end modern zhuni especially at that price

they grow easily on leaves, but you just had them in boiling water. this knocks down the initial microbial concentration which significantly delays the time it takes for a noticeable amount of growth to happen. just like cooking a piece of raw meat significantly delays spoilage.