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Tried Dayi's fanciest sheng of the year. Lovely sweet and fruity aromas coupled with powerful huigan after the bitterness. Not excessively bitter, either, but no slouch! The huigan and flavor persisted for over 20 minutes. Good stuff but over $300 and not worth it for that price IMO. Surprising amo...

Tried Dayi's fanciest sheng of the year. Lovely sweet and fruity aromas coupled with powerful huigan after the bitterness. Not excessively bitter, either, but no slouch! The huigan and flavor persisted for over 20 minutes. Good stuff but over $300 and not worth it for that price IMO. Surprising amou...

I found a Taiwanese-owned tea shop in Ginza with very fair prices. I don't think they had anything really fancy, but they were very friendly and I spent some time checking out their collection of tetsubins.

I use a Chaozhou clay kettle on a Kamjove ceramic glass stove--I feel water from the kettle has a somewhat muting effect compared to my stainless kettle, but it is subtle.

I had to chuckle this morning when I went into the kitchen and saw the bag of Three Stamp Hong Kong Roasted Shuixian on the counter. Apparently the lovely wife, (who just started on her tea journey the last several months), chose that as today’s daily tea for work. She has a huge assortment to choo...

Nice little pot! Congratulations!

Good luck! You might enjoy them! I received samples from them a while ago. I still have them. One tasted a little moldy under the fragrance!

I think people in dry climates who aren't looking to get all into storage may be better off just buying stuff that has been aged naturally in locations where pumidors aren't a necessity, since recreating an ideal climate is extra work and money (especially if humidifiers and heating are required to...

I think there may be an inherent fallacy in assuming that the bacteria in tea cannot survive in lower humidity. We are forgetting that bacteria are in this world the ultimate survivor. If bacteria were killed by low humidity then no one in NY State should ever get a cold. I know these are two compl...

Hi everybody! I'm glad to join this beautiful community :D How long have you been drinking tea? Good tea only a couple of years ago,. Tired of drinking the same "meh" stuff, and unable to find something of good quality easy locally, I started to research and discover a new world that passionate me....

Cheers for that informative post! Need to look deeper into that. Maybe there is not more research as we all prefer to dvelve in ignorance rather than to drop our leaves, haha I think most Taiwan style tea farms in vietnam and Thailand are run by Taiwanese themselves to extend their yield, so it is ...

I think it was Lawrence, aka MarshalN, who said kintsugi'd plates should never be used again, but I could be wrong. And good point re: urushi and tetsubin! I have a modern tetsubin that does not involve urushiol at all. It is coated on the outside (not the inside) so it can even be used on a gas sto...

Pedant: As for why TeaLife.HK forwards to tealifehk.com: the registrar I used for my .hk URL operates in both HK and China. They've been asking me for a Mainland Chinese permit number, which I do not have, and which we do not use in Hong Kong, in order to hide the forwarding! I had to register teali...

My order arrived today, but I was not home… :( Can’t wait to test your selection! Will post a review once they have rested and I am through the lot. Good weather in Taiwan for roasted teas at the moment, cold cold rain """"""""" Thanks Felix! Enjoy! I suggest flash brewing for the first infusions; ...

I currently have only a few mini bings of sheng and one bing of shu for long-term storage; although I do plan to add more very soon. I keep the puer in cardboard boxes in a storage room on the second floor of my house. People rarely enter the room, and the windows are almost always closed (even if ...