TeaForum.org

I've not been on here for awhile and I guess this subject is as good as any to check back in related to. I just tried two Georgian black teas that I picked up in Moscow on a visit there. They were nice, both a bit limited in terms of quality level related to some aspects, but still interesting and p...

I'm living in Bangkok now (related to that first starting point), so I don't really have much input about setting up controlled environments. I'd agree with comments here that it's probably difficult to kill the bacteria and fungus responsible for fermentation completely dead, that even under relati...

Nice to meet all of you! Or to rejoin some. I go on and on about tea in different places--sorry about that getting to be a bit much, if it does--but I'll still introduce myself here. My name is John Bickel and I write a blog about tea, Tea in the Ancient World, based out of Bangkok these days, but I...

Somehow it seems like blasphemy for me to say anything I do is serious tea tasting but I'll still offer some thoughts. A chocolate reviewer once mentioned that foods that you eat hours before can throw off your palate. I have no idea about that but it matches that comment in the starting point. I se...

I was just drinking a compressed white tea at work, so I'll mention that to start in on posting. It's nothing too standard, pressed in a candy bar sort of shape some teas are made in now, to facilitate breaking off one square. The taste is decent. As with compressed whites in general it's on the mel...

Cool to see myself mentioned here on my first visit. Those Darjeeling weren't supposed to be incredible versions, it didn't seem, just decent and type-typical. I don't remember one apart from the others but brewing around some astringency by dropping temperature definitely did come up, in general.