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I get my charcoal from morihata.
If anyone has any charcoal usage tips please let me know!

I've tried going scientific and nonscientific. To be honest, your water solution has to be at least repeatable, or what's the point? Whether it's a mineral recipe, or a jar with charcoal sticks, it's gotta be consistent. For example, I've been playing with storing my water overnight in a large jar w...

this format is nice, but of course everyone will have their own list! https://olfactoryrescueservice.wordpres ... l-of-fame/

I'm working on some experiments that I'll put in a blog post in about a week. This stuff takes time!
In the meantime, what exactly is alkalinity and its relationship to the resulting tea?

Hi everyone, I'm teasecret, posting from Brooklyn, New York. I run http://teasecrets.home.blog . I've been drinking loose leaf about 9 years, but gongfucha just 1.5 years. I drink mostly puerh of all varieties and ages but I love gyokuro also, and dabble in almost every kind of tea. Right now I'm ex...

Do you feel that your homemade "spring" water improves with months of rest? I would have to wait that long to see! I do keep it refrigerated to prevent any mold. When I start using the charcoal I'm sure there will be an optimum rest time for that. At the very least, the minerals have to dissolve. I...

Great post Victoria. We should notice how low these mineral numbers are. There are water recipes out there that have you adding 1.1 grams of epsom salt to a gallon. This is around 300mg/L which I think is ludicrous for tea. A little goes a long way. I've updated my water recipe to 100 mg baking soda...

After some more experience I'm noticing some things. 1) Having more bicarbonate than magnesium and calcium seems to be good. 2) Putting your water in an unglazed clay jar improves roundness, at the expense of imparting some flavor to your water. This could dissipate with repeated use. 3) I've stoppe...

Just an update, I've made a bunch of posts. The most recent post is about a tea meetup I just had with my friend Joey. Might be fun to read!
https://teasecrets.home.blog/2019/01/12 ... 0-5-recap/

I'm drinking the Ding Ye "Lao Bai Cha" 2010 baimudan from Yunnan Sourcing. Really rich, with deep flower notes intact. Also really relaxing. Not sure if it's "7 years treasure" but it's certainly enjoyable.

I store my pu in big stock pots with bovedas. The boveda outside in the pic is just an extra one, ignore it. But I wanted to show a storage method I invented that is very cheap and simple. It's just an aluminum pie tin and a boveda pack. I don't know why nobody has thought of this as it is plastic a...

I'm going to say that remineralized water is a crude solution and is not without its tradeoffs. I sometimes prefer not to use the mineralized water when I want a more natural refreshing taste. I didn't mention in the post but the Waterdrop filter is my go-to because it does NOT lower TDS. You heard ...

Today trying the o-cha yame gyokuro for the first time. Could be really good value. Yummy, but doesn’t stack up to the tsurujirushi.

As for me, sometimes I'm influenced by the season: sheng/green wulongs during spring, greens (especially Japanese greens) during summer, dark wulongs/shu during autumn/winter. Is that because of something you read about health, or just your gut feeling during each season? For me I have definitely b...

Amazing teaware debunix, and amazing photography too! I never thought to make japanese greens in a Novak pot.