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Shine Magical wrote: ↑

Thu Oct 11, 2018 10:29 pm

It was a little like Pelegrino sparkling water but with no bubbles?
That kind of minerality.

Yes that is the kind of minerality I experience also.

It takes me roughly a 4-6 weeks of daily consumption to go through a 40g canister, so once a day every day pretty much. Interesting. Next time you get a new sealed matcha container you might try an experiment; 1/2 matcha in airtight caddy in cupboard, 1/2 matcha in airtight caddy in refridgerator, ...

When you place open macha packs back in refridgerator, are you waiting 24hrs after taking out of refridgerator to prevent condensation from ruining the tea? I operate under the assumption that if a pack is open it should never be put back in refridgerator, even if clipped and zip locked, because al...

This topic has been on my mind as I've been purchasing/drinking much more matcha of late. Though I got some decently quality metal canisters from a respectable tea shop in Tokyo, I keep my matcha in the original plastic packaging, clipped tightly, inside the original tin, in another plastic bag, in...

Ethan Kurland wrote: ↑

Tue Oct 09, 2018 3:04 pm

PM me, please. Cheers

Okay put order in finally

For this special sale should we PM you, or go to your web site to order?

I'm drinking High Mountain Qingxin Oolong from Fushou Shan, Spring 2018 from Tea Masters. This is a very delicate and light tasting tea. The dry leaf is very beautiful, a very vibrant lime green. The tea doesn't have a strong floral flavor or strong energy. All the FuShouShan I’ve had has high mine...

I see Hau Ying Chen has quite a few new pots. I would ask him if he has any via Facebook messenger. And if he does not have it he can almost surely get it, he is quite good at procuring things... By the way his 60s pots seem to have undergone a massive price reduction, from over a 1000$ to 800somet...

Finishing some medium grade LiShan that I received from an LA Club member. I no longer enjoy medium grade greener oolongs, not sweet or buttery enough, with tannic astringency peeking through, even though I’m steeping at 203f. Tastes a little better after cooling off, but doesn’t reach great heights.

I see Hau Ying Chen has quite a few new pots. I would ask him if he has any via Facebook messenger. But his English is limited, so very clear wording will help, he won’t understand acronyms.

Back home, after a few weeks away, and the filtered water that I kept in refridgerator smelled off, Do you think things in your refrigerator effected the water? Anyway, today I got caught walking by sudden rainfall & came home a bit chilled. I quickly prepared & drank 3 rounds of what I call COMPET...

Back home, after a few weeks away, and the filtered water that I kept in refridgerator smelled off, so I used bottled Arrowhead spring water from various Southern California sources. Pleasantly surprised that it works really well with HY Chen’s medium roasted DongDing. I think his medium roast is my...

Still warm here on the east coast (USA) but enough signs of fall to enjoy some oolong. In my pot today are Hong Kong style roasted oolong stems from TeaLifeHK. On a whim I decided to use this tokoname Kyushu by Maekawa Junzo. Somehow the tea is maintaining its intensity over more steps as compared ...

sdotglass wrote: ↑

Wed Oct 03, 2018 12:46 pm

Happy to host at my Manhattan townhouse on 15th btw 6/7. have tons of space, backyard, waterfall, very good vibes for tea. @sdotglass

Coming right over, I’ve seen pictures, looks like a great place .

I’m in for both, will fill out form @Atlas . What is Eol?