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faj you need to delete a few messages before you can receive more, seems your inbox is full! The forum message system allows only limited storage of messages. Indeed, that was the problem. It is a bit surprising that the error message does not mention the cause of the issue, only something about me...

Glass can be cool to see the leaves. Just did a session with ~230 ml hario glass pot with some nice arbor tree white from yunnan craft I have a few Hario teapots similar or identical to this one. Neutral, very thin, and they make very nice pitchers, as they pour much better (no drip) than any dedic...

Up until very recently, I very seldom drank coffee. My partner is a coffee addict (she will absolutely have horrible coffee rather than no coffee at all), we got an espresso machine that does milk-based drinks, and this is what I typically have. I have been raised on food with low levels of salt, an...

LeoFox wrote: ↑

Sat Jul 16, 2022 3:15 pm

Time is precious

That is what I tell my kids all the time, but usually the life advice that follows is not about the use of percarbonate. And falls on deaf ears.

But yeah, percarbonate works great. With clay items, but also with glass items that get stained and cloudy.

I actually started by doing 8g/100 ml based on some website. That was too overwhelming, and one of my colleagues said I was wasting good tea this way and should only use half as much. Then I went down to 3-4g and I felt it was okay but a bit mild. 5g hit the sweet spot for me- but then again I don'...

Personally, I can't do much more than 5g/100 ml heicha without being overwhelmed. I would say 4-5g / 100ml is what I probably typically use for liu bao, but that is probably because that is the ratio I tend to gravitate to for most teas. I do not remember brewing parameters for liu bao being discus...

I’m still a bit confused as to storage. Seems that some say pu’er needs ventilation or air circulation as it’s fermented? I might be reading bad adobe, or misinterpreting what I am reading. I have no meaningful experience storing aged tea. However, having been exposed to quite a few of those discus...

it works well as a starter for the early morning on days when I have to heat the kettle to full boil for a large thermos of tea for work. Your comments remind me of how we adjust our tea routines to the requirements of our work lives, and how this changes our experience The work I perform is mostly...

.m. wrote: ↑

Mon Jun 20, 2022 9:00 am

i've had some of the most amazing tea sessions with a puerh brewed in a tomato jar wrapped in old sock.

I am sure old socks can contribute to the enjoyment of fermented teas, especially if they have gone through aging at optimal temperature and humidity.

You my call it "tragic" , I call it dirty marketing ( which I do not resonate with ), same as with age trees claims. It can be both a tragedy and dirty marketing. If plant-based meat imitations were sold as real meat, that would be dirty marketing. But they can be sold for what they are. Imitation ...

In China ( probably in all Asia ) , more famous / legit you get the bigger balls you have , because the questionable stuff nobody will question if purchased from you. As I once heard one of those TC judges say in a cheap TV trial reality show, "I am not final because I am right, I am right because ...

Dont binge Buy shincha I would be curious to know what you mean by that : Do not randomly purchase miscellaneous shincha from a bunch of different vendors. Do not purchase more shincha than you will end up actually drinking. Do not stock up on shincha to drink during the whole year, even if there a...

Become a member of this forum. Explore Asian sources for teas and teapots. Open one, or at most two, bags of teas that must be enjoyed when fresh at a time. Drink them quickly. Explore aged teas. They are good, and allow variety while having few open bags of "fresh" teas. Do not use tap water that ...

Bok wrote: ↑

Mon Apr 18, 2022 7:02 am

Zini as good as it gets…

Have you posted size/price/info about this one?

Best regards!

Baisao wrote: ↑

Sat Feb 19, 2022 2:40 am

I’m enjoying a kyô-bancha from TDJ: https://www.thes-du-japon.com/index.php ... cts_id=726

I never had a tea like that myself. Thanks for sharing your impressions.