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Are there wine cabinets that support the more heat & humidity environment of a typical pumidor? Or maybe a cigar cabinet or something?

Just dropping by to express my gratitude @Greywacke. This is a great resource, especially when it receives updates!

Here are a couple pictures Victoria . There are three different parent varietals: China (top tray), Assamica (middle tray) and Black sea (bottom tray). Some are misplaced though. I would have thought that the Assamicas would be the odd ones, but it turns out that it's actually the black sea variety ...

Got myself a Tenmoku Chawan by Takeshi Furukawa. Unfortunately, he was apparently killed just a while back... I shall make sure that his work lives on. The bowl is 12cm wide and 7cm high. picture2.jpg picture1.jpg Credits for the pictures belong to Ken Ushijima. I have his permission to use them.

Does anyone have recommendations for a good maocha vendor? Preferably with some variety. I was hoping to buy from KTM but unfortunately John was only able to source one maocha this spring (and wasn't too hopeful of more coming in).

If you live in the US, this seems like an excellent store: https://camforest.com/ Ended up getting seeds from here. Importing to EU was somewhat expensive because of the mandatory inspection, but otherwise I can vouch for this store. The seeds germinated without problems and are now growing happily...

When the tea turns bitter due to this, that means the quality of the tea might be part of the problem. At least for Taiwanese teas, the better the tea, the less long steeps will be affected by unpleasant bitterness. True for most oolong I believe. I agree. I'm mostly in the business of drinking pue...

Seems weird to me, never had this happening with any of my teas... also, would tea not get weaker and weaker with each round, thus counter-balancing said build-up(if that is really the case). And then we try to counter this by increasing the brewing times. It's clear that there are way too many var...

I attribute this mostly to bitterness building up in your mouth, like @Ethan Kurland already mentioned. Additionally, I think that the same phenomenon is noticeable in a larger scale, between the brews of a session. I.e. subsequent brews appear more bitter.

mbanu wrote: ↑

Fri Feb 19, 2021 10:58 am

You might have luck asking for help at the various tea research institutes.

Good idea! Hadn't thought of that.

Nice find @wave_code!

I can say this: most of the modern pots are almost identical to porcelain in terms of effect on tea. They are very neutral and easy to use with great pour and minimal leak. I only have modern pots and this has been my experience as well. Usually I brush off any clay effect descriptions as just igno...

Yeah you're probably right pedant . It seems quite unlikely that a store, that ships a wide selection of varietals, will be found. Still, I don't think that it's unreasonable to stumble updon a store that just happens sell one type of seeds from a nearby farm, and they actually disclose the origin. ...

If you live in the US, this seems like an excellent store: https://camforest.com/

Vendors who sell Camellia Sinensis seedlings or seeds for planting . Share your recommendations and experiences, good or bad. I'll start by sharing my experience so far: Finding a store that sells some generic Camelia Sinesis seeds is easy. Finding a store that sells different varietals is exponenti...