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DongPian for breakfast, TieLuoHan for lunch, each of them cutting through a smoky haze from back-burning that reminds me that Summer is coming and my tea preferences will need to be adjusted accordingly.

Andrew

Old cooked puer on the weekend, and some teas since then; ending today with an aged, roasted LiShan, where the roast and the age seem to have brought out the fruitiness, but kept it pleasantly balanced by a 'fruity acidity'.

Andrew

Imperfection...

There is Wuyi cultivar made Oolong in Taiwan, but it is different to Wuyi Yancha. So far the Wuyi cultivar teas I got from Taiwan were all ball rolled and lightly roasted, are there some that process it in a more Wuyi manner, strips and heavier roasts? Would be interesting to compare based on close...

Saying goodbye to a nice yancha, and brewing it with a lighter hand than in the past, both to get a different experience and to stretch the brews out a little...

Andrew

I don't think it should have an 'iron taste', and, if anything, I would have thought that that kind of thing would occur if you left the water inside for too long, which is the opposite of what your describe (or perhaps if you don't use it for a long time and it starts to rust). If the first boil of...

XianNuSanHua yancha on a cool morning, keeping the little pot warm with a shower instead of a bath.

Trying to 'calibrate' myself with a tea that I've had a few times already, before trying something new.

(and nice to see people's tea-pets, both living and otherwise)

Andrew

More to come. I am looking forward to hearing more from your experiences with Lazy Cat. I'm not sure if there are too many people here who have tried them. So far, I have admired their quality without necessarily enjoying some of their styles, but I may need to put in another order at some point to...

i think it's good to share the CYH love and make it more available to western buyers! good to have more competition as well. not meaning to attack this vendor at all. i just saw the website though and wasn't clear on what was going on because, imo, it projects a strong 'official CYH vibe.' so natur...

Btw. When I access the site from Canada I see prices in $ but no indication if it is USD or CAD. Only after comparing the prices with Puerh.uk (which has the same issue but I already know it is CAD), I am led to assume it is CAD as well. Is it correct? https://chenyuanhao.shop/product/2014-chen-yi-...

Now trying some gold medal rougui from essence of tea Aside from a very strong rougui aroma, it is not very good. In fact, I am tempted to reset my teapot with percarbonate after having been exposed to this material... I tried a packet of this one again after reading your comments - you're quite ri...

A bit more spare time again; yesterday involved an 80s baozhong and an 80s yancha with a friend, and today started with a solid TieLuoHan yancha, followed by a very nice, refreshing, pure-tasting HuangJinGui from MuZha, and a very nice fruity and floral roasted baozhong.

Andrew

500-600 ml? How do people here use these huge pots? Chuck 30g of leaf in it for a whole dinner party to enjoy, or a low leaf to water ratio Western style brew? Baiyun it depends on the locations. If you look at southern part of China, dim sum restaurants typically use a 400-600 ml porcelain pot per...

Today felt warmer than most days over the last few weeks, and the air felt a bit stagnant with no nice breeze, so it was time for some baozhong and two green teas, out of style for me. The baozhong was one that I've been brewing on and off for weeks now - today was the last bit left, and felt like i...

Do you have any suggestions for Liu Bao/other heicha vendors that ship painlessly and inexpensively from within EU? Some specific teas? Malaysian shipping fees are quite ridiculous for a tea that I've never even tried and the Chinese post seems to have some delays at the moment. Have you encountere...