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Contrary to some people’s belief, oxygen solubility in water is zero when the temperature is even below 80C. Reboiling may do something to the water, but that has nothing to do with oxygen. https://www.researchgate.net/figure/Oxygen-solubility-in-water-at-normal-pressure-Most-aerobic-digesters-are-o...

pedant wrote: ↑

Sun Jul 21, 2019 9:30 am

btw, i kind of remember reading about a way to artificially make the 'muscle marks'. if anyone knows about that, can you explain?

You might want to consider a borosilicate glass tea pot. There’re many of them from China. You can also see the color of the broth and decide if it’s ready, or if you need to adjust the heat, etc.

Edited: Oh! I just saw you said you didn’t want to use glass...

.. Need to know , that before "puerh fever" , the puerh boom ( 2007 ) , tea farmers weren't interested in harvesting big trees , let alone separate them into the bags , because the price per kilo was same as small arbor trees with bush tea and much harder to pluck the tea leafs. If there was any bi...

Same Shudei clay from Gafu. The flat one brews the thickest tea of all my kyusus. Never brew side by side, but the difference was obvious. Tor same clay, same firing? Brewed next to each other? Same approximate volume and thickness of vessel? There are lots of factors to take into account. The flat...

Same Shudei clay from Gafu. The flat one brews the thickest tea of all my kyusus.

Never brew side by side, but the difference was obvious.

Bok wrote: ↑

Mon May 27, 2019 3:19 am

Tor same clay, same firing? Brewed next to each other? Same approximate volume and thickness of vessel?

There are lots of factors to take into account.

I don’t know the exact science behind this, but I found that the first infusion from my flat kyusu always gave thicker and fuller body than the deeper ones, using same parameters. The second infusion from flat kyusu was noticable weaker though. Shibos are mostly wide and flat so tea leaves have bett...

Shibos are mostly wide and flat so tea leaves have better contact with water. With narrow vessel tea leaves will pile on top of each other. Shibo is more convenient if you like to brew tea very concentrated, using only small amount of water. It was also designed to allow you to squeeze the last bit ...

Teapots by Jozan III, grandfather and grandmaster of Yamada Sou, whom many people here so much love.

What I really do dislike in this case is the almost horizontal spout/s, which really is a very basic issue for performance. With more angled spout like in most pots, when you tilt it to the point that the spout point down vertically the base of the pot will cross over the vertical line. In that cas...

Usually with Japanese tea, we pour all tea out until the very last drop. Some people even shake the teapot up and down to make sure that there’s nothing left. Would this minimize the dripping?

Maybe the potter wanted to remind you that.

If you try any mineral water and find that it's too hard (water gets cloudy or limescale on teaware), try diluting it with RO water. Try to make the TDS below 100mg/L. For example, if your mineral water's TDS is 350mg/L, mix 1 part mineral water with at least 3 parts RO. For me, right now I'm settle...

OCTO wrote: ↑

Sun Dec 09, 2018 9:09 pm

This literally means ... of all the 9 types of tea in China, to understand tea, you first need to understand fragrance.

I'm just wondering what these 9 types of tea are...

Florent currently has 2 aged gyokuros;

http://www.thes-du-japon.com/index.php? ... &cPath=1_4