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I would recommend experimenting with your daily tea. I only occasionally drink white tea. When I do, I always make it in a gaiwan. I usually use about 6g of leaf in a 120ml gaiwan.

I think this is the kind where you fold the bag over and slide the clip on:

Ragamuffin wrote: ↑

Tue Jan 23, 2018 3:36 pm

So maybe I'm a bit blind, but I'm not seeing whats wrong with it?

A 15% refund is unacceptable though

What catches my attention is that the bottom right of the pot got squished while it was still wet, so it is not round and is a little flat there.

The top view is so beautiful, but I have not learned to appreciate the burnt speckle look on the lower portion.

Last night I was drinking some 2008 aged Da Hong Pao. I was pleasantly surprised by it. Sometimes I'll try a tea that I have not had in a while and get a nice surprise. It has been about a year since I last tried it, and at that time I thought it was good, but not too special. I think it needed an e...

Great info, and no doubt useful for many people here. Unfortunately, at least for the bags used in Fujian for black and oolong teas, the QS mark is just as often for the bag making factory as for the tea inside. I grabbed just checked a handful of bags of tea. Out of the seven bags I grabbed, three ...

I have no idea how honest they are, but a little googleing revealed this interesting shop: http://www.scents-of-earth.com/frankincense.html. I spent some time reading their website, despite not having interest in making a purchase.

If you are going to Wuyishan, I can provide contacts and advice. My wife's family lives and farms tea there. Feel free to reach out to me; I'm always happy to talk about Wuyishan.

My general opinion is that the profits must make a sustainable business. A niche business provides a service of getting something that would be otherwise more difficult to acquire. I am not sure if the issue in Taiwan is only about money. A lot of people tend to think that Westerners do not know eno...

I use one. The tray drain is not hooked up, but it still catches some spills. If I overfill the gaiwan I sometimes use the lid to tilt it and pour a little in the saucer. At home I use a large (6" or so) saucer shaped tray for the gaiwan to retain spills. I never pick the saucer up though, and alway...

Did I taste medium to well oxidized oolongs that were not roasted? I cannot remember. Are they available? I have a Wuyi Qilan that has not been roast. If you are in the USA I'll send you a sample. It’s true that “premium” and “daily” are a matter of taste. I would spend about $15/oz for premium Ali...

Having some 2016 hua xiang shui xian. It has a nice roast and flavor in mouth, but I'm not feeling the chahai fragrance today. It is coming across more like a wet humid scent than the fragrance I would like.

There is a shop in Wuyishan with a large silver teapot and kettle selection. Here is a photo of some of their larger kettles. They also have smaller teapots both yixing inspired and side handled. I asked about prices on the smaller pieces, similar to YS and CL, they seem to be generally in line. Dep...

I would like to point out Hsin-Chuen Lin and his youtube channel. I am not a potter myself, but I am interested in ceramics and have spent some time in the past enjoyably watching his youtube videos. He has quite a series of videos on various tasks and details of his process. https://www.youtube.com...

If anyone is interested, here are some photos I was sent last year by a relative in Wuyishan on Jin Jun Mei Production . Obviously the photos are not really raw and are more aimed at marketing, but you can see a couple of the important and factual details of the production process. Particularly, the...