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To be more on topic, am finishing up drinking TXS Niulankeng RG by Wang Guoxing... Been exchanging teas with Huarong and learning about his style and outlook on yancha.

It's quite interesting to compare and contrast this to the processing and roasting Wang Guoxing did for TXS Matouyan RG...

LeoFox wrote: ↑

Sun Mar 07, 2021 10:29 pm

Btw do we know each other elsewhere? IG?

Hello, long time no post. Just dropping by, checking what's up in these parts. Drinking some leftover RG this morning. 👋 I heard you are launching a yancha company? "A yancha company?" Sounds more grand than it is haha. Not sure what you heard, but considering bringing things out to the public audi...

Hello, long time no post. Just dropping by, checking what's up in these parts. Drinking some leftover RG this morning.

@debunix

Mountain Stream Teas thank you for the info. It's interesting to think about what "ownership" means for wild trees and nature in general, for that matter. Hopefully there can be a framework in place for the aborigines to benefit as a community from what their land produces. This makes me more curio...

How does this leasing system work, whereby outside people can come to own the right to harvest from aboriginal land?

@Mountain Stream Teas, your partner farmer is paying ... the Taiwanese government? the aborigines?

@Victoria

Has anyone else who ordered in early Oct received their order, or at least gotten confirmation of shipping? I've message them 3 times now, each time met with silence. But I did receive an auto-email from them today asking whether I could take a minute to review the teas I ordered, for the benefit of...

Seems to me their Yancha sources have dried up, they used to have a much larger selection... It's not that our source had dried up. We felt the quality of the tea from the Huang family (RuiQuan) was getting worse as time went on & began looking for new farmers to work with. We didn't feel comfortab...

Jotting down a few thoughts after visiting with Wuyi Origin recently...

The popular IG vendor Yinchen has a website now, and has posted some detailed info about each of the clay they use, including mine, pic of original ore, firing temperature range, shrinkage rate, and photos of test tiles fired at different temperatures. http://yinchenteapot.com/Blog.html I'm not in ...

@phyllsheng Gastronomica! A fantastic publication. Wish there was something of that sort of bend, and level of quality, on tea.

None of this can tell you which water is "better." We can talk about how the world works, how water chemistry affects tea brewing, etc., but at the end of the day which water tastes "good" with which kind of tea is a subjective decision, on a personal level and perhaps on a cultural snowball level. ...

Fully boiling helps to precipitate the dissolved bicarbonates into insoluble carbonates (they "fall out" of the solution), reducing the hardness of water. See "temporary hardness" section here: https://en.m.wikipedia.org/wiki/Hard_water This is also why pre-boil TDS numbers do not always tell the st...