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In addition to what others have said, I’ll add that wild grown tea can also have mild effects on the mind and perception. I reason this is because of phytochemicals the wild plants produce to enhance their immunity and to make themselves less tasty to pests. You might call these self-produced pesti...

Welcome Dr Lu, and thank you for sharing your experience! I smell a very strange odor from some modern purple clay pots that are sold with signed certificates and all. I don't buy any odd colored clays but even the purple clay appears to be an issue in many cases now.

Psyck wrote: ↑

Sat Jan 06, 2018 6:15 am

What are the alternatives to Tyvek envelopes? Would something like muslin cloth work for this purpose?

In Bangalore man? You can just age naturally!

The approach is not my thing either, but it appears to work and gets a lot of people drinking tea that is sold with fancy wrappers and with very few specifics! It's a very non-traditional approach, but it definitely works with American buyers. I never thought of it from the microbrewery perspective ...

Atlas wrote: ↑

Fri Jan 05, 2018 10:36 am

tealifehk wrote: ↑

Fri Jan 05, 2018 2:56 am

-snip-

Sure, but what does that have to do with shipped tea?

Couldn't tell you, but we all seem to think shipped tea needs rest, so there is something going on!

https://edrugsearch.com/pesticides-in-tea/

If the big names are doing it, then dealing with smaller farm produce is a total crapshoot...

-snip- Bear in mind that these are changes in your perception based on ambient conditions. The food itself doesn't undergo any kind of change, the way you sense it does. The phenomenon has no relevance to someone getting tea shipped and drinking it on the ground. The taste perception issue is due t...

-snip- Maybe I'm beating a dead horse here (but) do you have any kind of hypothesis regarding how a period of low ambient pressure could cause a temporary physical change in tea? Not to mention that freight planes are pressurised . No, but there are definitely changes in pressure that do occur; foo...

I suspect the issue is pressure-related and only related to air travel. Testing needed of course!

IMO huigan is definitely tied to astringency and bitterness. The SoM is a huigan bomb so it'll be interesting to see what the tetsubin does for it!

Oh wow, I was thinking self lighting charcoal briquettes! That sounds like quite the setup you have going. It's possible the sweetness would be more apparent if bitterness was reduced, but IMO iron on its own doesn't make tea any sweeter; it is just reducing other components that might affect percei...

There's nothing on whether different heat sources make a difference, though, so maybe your one-hour wait for water to boil isn't really doing anything :lol: Most of the time my tetsubin is heated on infrared so usually closer to ten minutes waiting time but when I do have the luxury of using my cha...

Also if you're anemic, you definitely would benefit from a tetsubin! That was a booboo on my part that I edited out after.

I think tetsubin would make green tea easier to drink, but you'd lose some of the health benefits while you were at it.

The little bit of iron added will prevent iron deficiencies/anemia, which tea contributes to since polyphenols bind with iron in the body. It appears that tetsubin will slightly reduce astringency and bitterness, but also affect certain compounds in green tea that have health benefits. If you are a...

There's nothing on whether different heat sources make a difference, though, so maybe your one-hour wait for water to boil isn't really doing anything