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I finally made some progress with the HY Chen Lishan. Decided to go with Victoria's parameters: 8.5 grams for about 100ml of water, but perhaps more importantly, I brewed in a small clay teapot. I only have the one, and haven't been too fond of it, but it really worked wonders with this tea. The pot...

For this kind of brewing, I like my SeaDyke TKY--simple and reliable; shou puerh; and not the fanciest grades of light roast or traditional roast TGY or Taiwanese mountain oolongs. Lots of options. I avoid the nicest teas that deserve better, and the teas that need more careful brewing (sheng pu, D...

Had a kamairi-cha this morning, my first ever (as far as I know). The tea is from Gokase, Mine Kaori cultivar, by way of Thés du Japon. Rough estimates: 4 grams, 100 ml, 60s, 30s, ?s. Very fragrant liquid, weirdly reminiscent of Christmas in the early 90s. Though I'd be hard pressed to explain why. ...

Have been brewing the Okawa-Oma (Yabukita cultivar) from Thés du Japon lately, and it's the best I've had so far. Actually one of the better teas I've ever had, in any category. Very different from what I guess, based on my limited experience, is "typical" senchas. Different parameters all worked we...

I've had to get creative on several occasions these last months, when grandpa-ing was not ideal or even possible, and have to say it's been good for my appreciation of different teas. Did the milk pitcher and a spoon as well! Worked very well. Also used a twig instead of a spoon once, actually looke...

You might even find something that fits the bill in your local Chinese food shop or Chinatown if available. If you lower yourself to that standard again, sometimes hard when exposed to good teas too long… As you say, going all the way back to the cheap, generic and probably Vietnamese "Formosa Spec...

I just need the right kind of tea for the gig, if that makes sense... For this kind of lazy everyday brewing, I have found more oxidised, lightly roasted – or even heavily Taiwanese oolongs quite good. Think a cheap Dongding style tea. Maybe need to test until you get the grammage right so it fits ...

That is really beautiful. Fascinating how the narrow foot and longer, slimmer shape makes it completely different from and much more elegant than, for example, my own chubby dimpled cha hai (not worth a picture). The movements due to the uneven crackling really enhance the effect.

Since I mentioned eco-cha in another thread, and this one had so few replies, I thought I'd chime in...as long as it's still here. I'd just like to add that Eco-cha were always great to deal with, and most of their teas were good or very good, especially for the price. I guess I share wildisthewind'...

Very nice setup, Bok. Simple, but exquisite. A different kind of simple: I'm looking for not too expensive everyday oolong, to brew at work (office or on the go). Most days this will mean 3-5 grams in a large brew basket and my handleless double walled mug (a killer combo in my work bag or even pock...

Have stored puer in plastic bins for a few years now, in Northern European conditions. Right here that means ok humidity (easy to keep between 65 and 70 in the bins), and ambient temperatures of 18-20C, somewhat lower and less stable in winter time (old building, hard/expensive to heat up the spare ...

Thanks for sharing notes and parameters, Victoria! The Lishan yielded a lot better results with longer steep times. I also adjusted amount of leaf downwards, based on the quote from Kyarazen, which made room for more aromas and gentler tastes. Just started snowing here, so will try the heavy charcoa...

Cheers for putting up a new forum! Glad to see so many informative posts already. I got a box of four teas (plus a sample) from HY Chen, about two months back, and finally found the time to give it some serious attention. Per Victoria's recommendation, I've started with the Lishan. Aired it out a bi...