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Shine Magical wrote: ↑

Thu Jul 19, 2018 12:46 am

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Here’s a picture of my sheng pumidor. It has a very nice aroma.

Wow, this is awesome! How do you decide which teas to store in ceramic vs your other storage stuff (bags)?

We definitely agree on the definition of notable in that sense! MarshalN and others like him being great examples of people we can rely on to give us the best information possible. These are the people I use to cross-reference and sanity check many of my own posts before going live. By the way, I do...

My first yixing purchase was a 180mL pot. I was inexperienced so I didn't realize just how much volume that is for someone like me, who's usually drinking alone. As a result, the pot didn't get used a whole lot. Then, someone said to me: "why don't you just fill it halfway?" It was like being struck...

Hope you guys make it through relatively unaffected. Can't wait to see what you've got coming this year!

Seems a good idea! Although the original idea was to only list the blogs of persons who have an agreed expertise and knowledge, people with a reputation and history of competent advice. Too many teablogs are just musings and thoughts of random people. Too much half-knowledge or even bad information...

I bought an easy gaiwan and two cups along with a nice bag for traveling from http://teaware.house. It seems to protect everything pretty well in a suitcase/backpack. What I miss when I'm traveling is a fairness pitcher or some kind of decanting device. Could be done with any old cup but it's a litt...

One gongfu session with one tea or 1-2 cups of green/white brewed Western style most days. I usually brew in 60-80 mL gaiwan or yixing, depending on type of tea, and I like to brew at about 1:15 or 1:20 tea-to-water ratio (g:mL), so I'll do anywhere from 3-4g a day. I'm sensitive to caffeine so I ha...

I've struggled with this question. I think oolong probably brews better in clay but I find it mutes some of the sweeter and floral high notes, whereas the porcelain gaiwan brings it all that out. I would love a dedicated dancong piece as well. I probably need some heavier ceramic gaiwans though as 3...

Working on a Xin Yang Mao Jian and just picked up a Mei Zhan green. Got a lot of green drinking to do before spring green season hits! What a nice problem to have. :D Anyone planning their spring purchases yet? For me, I think I'll splurge on the Dragonwell from Song Tea (it's like almost $90 for ~5...

I am the chief editor of this book. This book is in Chinese, but we already translated 9 articles in English. The other two chapters are still under proofreading. If you like to read the translation of these 9 articles you can join our group, and you can find the links of these 9 articles in the "t...

I don't gongfu white usually myself but I did recently have an aged baimudan gongfu style out of a yixing that was absolutely delightful. Goes to show there's no one way to skin a cat, or brew tea.

I was wondering if we could remove the restrictions on PMs for new accounts? I totally get why we want to restrict it in the first place (bots, spammers, etc.), but after I posted my introductory post I received a PM from someone in my area wanting to connect. Unfortunately, due to being a new accou...

Hey guys! Happy to be on this forum full of people who love tea as much (and probably more) than me! I'll go with the canned intro questions to get things started. :) How long have you been drinking tea? I'd say I had my first real cup of tea somewhere around 2009 while studying abroad in Beijing bu...