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It's good that the leaves were whole instead of the cheap chopped up material I've seen in every other other W2T cakes I've sampled. I did not think this was anything super special, though I did like the first 3 infusions. It doesn't have a pleasant middle or end for me. Also I did not get tea drunk...

I have a few Dong Piang teas in my storage but haven’t tried them yet. I’ll give them a try this weeekend.

esontea wrote: ↑

Mon Apr 30, 2018 10:58 pm

Shine Magical wrote: ↑

Mon Apr 30, 2018 10:30 pm

I'm probably going to Taiwan and Hong Kong next year!

If you will come to Taiwan in the future, I can take you to visit DYL and Lishan region.

Very nice! I will reach out when I make the plans.

I'm having Hongxin Baozhong from Wenshan, Taiwan by Teamasters. I prefer brewing this at 200F, it becomes much more sweetly subtle. I've realized that I don't know how to describe Taiwanese oolongs aside from "very good." They're my favorite tea type by far, but I don't know how to describe it. I d...

I'm having Hongxin Baozhong from Wenshan, Taiwan by Teamasters. I prefer brewing this at 200F, it becomes much more sweetly subtle. I've realized that I don't know how to describe Taiwanese oolongs aside from "very good." They're my favorite tea type by far, but I don't know how to describe it. I do...

Going to get this thread started with my trusty clay kettle: Special Japanese clay for use on stoves, thrown by my Taiwanese pottery teacher. The steam hole is strategically place on the rear side to avoid getting burned by the steam when handling. Before first use I cooked some rice congee in it t...

What type of clay is good for a kettle and does anyone know of a place I can order one from? My instinct feels like duan ni wouldn't be good for a kettle.
I've seen a total of zero clay kettles for sale

After exploring most of the NYC tea shops, the ones that I think are best are T Shop and Te Company. :D Hopefully the owners will be back from their tea sourcing trips by the time you're here. If you like durian you can visit NYC Durian if you go to T Shop or LC Tea Trading. 29B is also nice but I f...

Having Zhuo Yan Baozhong from Wenshan, Taiwan by Tea Masters. After ordering a very terrible Baozhong from a vendor on here, this tea is a breath of fresh air even though it's not perfect. I like Wenshan Baozhongs as they seem to have a fuller and maybe more "spinachy" flavor. I still have about 40 ...

Today I'm having the last batch of Woojeon (a Korean green) from Tea Dealers. This time, I decided not to brew at 190F for 30 seconds, but instead do 175F for 1 minute. There's a big change in taste, the minerality of the tea is much more apparent whereas the nutty/light roast of the tea is not dis...

Today I'm having the last batch of Woojeon (a Korean green) from Tea Dealers. This time, I decided not to brew at 190F for 30 seconds, but instead do 175F for 1 minute. There's a big change in taste, the minerality of the tea is much more apparent whereas the nutty/light roast of the tea is not disc...

On my way back to Hong Kong from Guangdong with some incredible 2006 Dayi shu! Would be happy to send you some tasty dry storage shu if you'd like to see what good storage can do for it! :) I can smell active yeast in my shu in my own dry storage. It smells like freshly baked bread! The tea gets mu...

When you're using a fridge or cooler as a pumidor, is there a faint smell before you start putting tea in or is the goal to have no smell whatsoever inside?

Was the oolong very green, requiring cooler steeping temperature? Great question to experiment with and get different steeping results. I also steep oolong with very similar proportions to yours. I don’t think there is a right way to steep, since we can modify brewing in relation to vessel/ water/ ...