TeaForum.org

Some great points in here. Id love to hear what percentages of that Taiwanese exportation goes where. I feel another great way to avoid passing off is to become involved in group buys. 8 Tea heads is better than one :D My guess is the lion part of those fake high mountain teas is sold as Alishan or...

Thanks, nice read as always!

Caddies are for 2 main purposes, correct? To look good while holding packs of tea inside. And for teas that benefit from breathing, to give them some air while also allowing easy access. Some teas' flavors seem to open open inside of ceramic caddies (to me); &, it is pleasant to be able to take off...

I did some research into tea storage a while back, for fresh teas like high mountain and greens. My findings were that the best is the original pack sealed as tight as possible with a clip and stored cool. The only other thing that came up are those thick lead based antique caddies, but those obviou...

steanze wrote: ↑

Mon Oct 01, 2018 12:03 pm

Bok that pot screams yancha

It does, doesn’t it

Top by the lid

I generally don't correlate pot size to number of people. When I use larger pots, I do fewer & longer infusions while when I use smaller pots, my infusions are more & shorter. That is of course valid. The character of the tea will be different though. I usually only us high leaf to water ration, so...

Sometimes happens to me to miscalculate, teapot is bursting with leaves. Half-way in the session I simply take out leaves until the remaining can breathe.
No big loss either, as the ones close to the opening will have already have lost more flavour compared to the ones further in.

Lightly oxidised but also medium roast. So at least a far stretch from the usual green Baozhong. This tea should still be ok to age, especially as teamasters normal has better quality base material.

I’ve often wondered what the more oxidized baozhong (a la Wang Shui-Qing) was like and if anyone bothers to produce it. I think it may be lost to history. Perhaps it was close to pengfeng. In the mid-2000s I acquired some baozhong from the 60s. It’s positively wretched. The lightly oxidized baozhon...

Interesting way to do it! As i understood, in the fully wood fired process, most damage is due to the extreme heat and warping and dripping of the stacked pots. Quite a few are lost because the lid is stuck to the body and can not be removed without breaking it. Ash deposit depends a lot on the posi...

Yesterday I fed old 60 grandpa a variety of teas to quench his thirst
Lishan, medium roast Dongding and to finish some aged roasted Lishan. Too early for conclusions, slowly waking it up to find its place.

Interesting to see wood-fired Yixing. Seen those pop up on Taobao here and then. How is the loss rate? In Taiwan, usually only about 60-70 percent make it through the fire perfectly, which is why the price is a lot higher than normal fired ware (that and that it takes a lot of hours where wood has t...

Leaves are natural things, as such they are not uniform. I think it speaks to a less automated process if not everything looks exactly the same.

Kind of keeps me thinking of EU regulations as to why shape and size a cucumber has to have. Tons of food wasted each year in consequence.

Where can I buy 101k and 103k DYL as a Westener? :cry: The previous source I had no longer carries them this year, only 93k and 95k. The difference in taste is often not so noticeable... I wouldn’t worry too much about numbers. What matters is how it tastes. And if anyone is still offering “real” D...