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I'm very inexperienced with greens but I'd read that except for some tea types like puerh, most teas can be steeped only about 5 to 8 times for gongfu brewing. Typically closer to 5 for green, so 17 steeps does sound excessive.

... I would be happy to send you a sample (when I get the cake) if you want to re-try it. Good to have a lot of tea friends to share with. As for me, I've unfortunately had to throw away a few unliked teas in the past so am very careful on what I get especially in larger quantities. I still have th...

CWarren - Lovely notes as usual. I take it this is not available anymore? This sounds really interesting. I ordered a cake of the Milk, Cream, and Alcohol....for the price I figured that I had nothing to loose ;) You would have nothing much to lose if you are OK with throwing away tea you did not l...

The few Nepal blacks I've had were similar in taste profile to Darjeeling. I suppose the teas from that part of the Himalayas share common cultivars, terroir, and processing.

70ish% dark chocolates are my favorites that I have regularly and while I haven't paired them with teas I can see them being a nice accompaniment to chocolate flavoured blacks.

<...> Didn’t use a pitcher, instead placed all the liquor into Taisuke Shiraiwa’s tea bowl. I like the simplicity of that. What a horrible teacup. Why, it doesn't even have a handle to hold it! Just kidding of course, nice setup, I often skip using a pitcher too and simply pour directly into an app...

lopin wrote: ↑

Fri Oct 26, 2018 1:00 pm

Sipping xiaguan "horse road/back" 2007 toucha. It has improved a lot in 6 months in my pumidor. Really smooth, some minerality at the back and sweet aftertaste with very little peatlike smoke hintsIMG_20181026_195742.jpg

Fermenting on horseback leads to minerality at the back.

That reminds me - I'm all out of Blue-Shan High Mountain tea.

(Nil=blue, giri=mountain)

True, the more expensive teas always get brewed in smaller vessels, my comment was more for daily drinking teas.

Are you starting a new line of tea parties? (or why so big?) Up to 200 is still ok for one or two people. I used to use 150 a lot, too thirsty! :mrgreen: Better though for rolled oolongs which take up quite some space once fully expanded, thus reducing the amount which finally ends in the cup quite...

Ah yes, that makes sense, especially if they have left the tea cooling in the pot for 30 mins

I wonder why people pre-warm their drinking cups. I mean it makes sense from a ceremonial point of view or for cleansing the cups; but does it also have any practical value? Surely it would only serve to delay the time it takes for the tea to attain drinking temperature, so why would that be desirab...

Yesterday I had the first Puerh that I actually liked: a sheng of about 10 years aged, non HK storage. Brew was a lovely orange and the taste surprised me. Still hints of wood and old books but the taste almost reminiscent of Darjeeling or aged black tea. Slightly, but pleasantly bitter. So it seem...

In the picture posted, Hojo calls his Raw Puerh as Non Fermented Loose Leaf - I thought that calling Sheng as Naturally Fermented and Shu as Artificially Fermented was more common. Of course, there are also those who prefer the term microbial ripening to fermentation.

... Any information on processing, wondering why it's called Dark Tea on the packaging? All puerh is a type of Hei Cha (Dark Tea). Well, there is of course a fair amount of controversy and confusion about it - you can see some discussion on it here - http://teadrunk.org/viewtopic.php?id=26 Thanks, ...