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Enjoyed a final session with white tea from Jirisan, Korea, by Oh Yeong Soon via Morning Crane's Tea Buy Korea 2021. It's been sitting in the cabinet for a long time, and retained delicate floral and fruity notes, really wonderful, and lasting through 4 or 5 infusions. So nice.

welcome!

once you have some idea of things that you might like, after browsing the site, you could PM people in order to conduct actual business privately in a way that your gift recipient cannot Google to track your final discussions....

assuming that what you mean is sheng puerh, the more traditionally aged version, vs shou, a modern innovation in processing that rapidly converts fresh young tea to some with some of the qualities of an aged Puer, I would suggest trying some shou puerh as well. Shou is generally very earthy and mell...

it took me quite a while to figure out Matcha. I bought some that was intended for drinking from a fancy grocery store, a couple of different brands, instructions I found in a couple of places on the Internet and I did not like any of them. They were definitely better than Culinary grade, but they w...

Splendid capture!

Just gorgeous.

Welcome. Sounds like you're already ready for lots of exploration of what tea has to offer.

Looks and sounds delicious. And that's a really neat little cat cup.

2005 'Early Spring' Sheng Tuo from Menghai via Yunnan Sourcing. I bought this Tuo back in 2010, and it's been in my indifferent Los Angeles storage (various boxes in my home, no attempt made to really manage the storage conditions) ever since. I prepared some in the 2L thermos the night before a lon...

Autumn Moon sencha from by Obubu tea farm subscription. It is a very mellow, delicate-flavored sencha that looks quite gently processed, with large pieces of leaf, and some stems, and a mix of slightly floral and fruity scent with a touch of autumn hay. It is quite nice for a mellow start to the day.

It also does well when made sparkling and chilled. Nice while this sniffly bit keeps going on and yet the weather is hot again.

LeoFox this is very relatable to me. On the rare occasions when I serve tea to people who aren't already deep into the rabbit hole, I will reach for something that's almost impossible to brew in an unpleasant way, and typically brew it relatively light in a large vessel. A dianhong, dongding or a c...

I usually save the littlest ones for young Puer and Dan Cong that I want to drink as something approaching a flash infusion many times in a row to control the total volume of tea during such a session.

Another day, another sniffle to nurse with tea, and I’ve come up with a particularly nice combination this time: Several slices of MEYER lemon (nice lemon flavor, but doesn’t require as much sugar because not as sour as a regular lemon) One smallish knob of ginger, sliced thinly. A sprinkle of whole...

I have been having a lot of lovely sessions with mostly Balhyochas purchased in previous years from Morning Crane, and I’m sure much pleasure awaits those who are yet to receive or try their new teas.