TeaForum.org

Victoria wrote: ↑

Thu Aug 30, 2018 11:01 pm

... Any information on processing, wondering why it's called Dark Tea on the packaging?

All puerh is a type of Hei Cha (Dark Tea). Well, there is of course a fair amount of controversy and confusion about it - you can see some discussion on it here - http://teadrunk.org/viewtopic.php?id=26

"hypobaric" cool word. ... I was initially planning to be even cooler and throw in some hyperbaric and stuff too; however sanity prevailed & I phrased the sentence such that one could figure out what hypobaric meant without having to look it up. Oolongs being among the most fragrant & aromatic of t...

From a quick surf of the net, it appears that higher humidity, lower temperature, and higher barometric pressure are preferred for better appreciation of aroma as less moisture/hotter weather/hypobaric conditions can impair olfactory sensitivity.

Yeah, not just whites, I think most tea types in India are primarily factory processed, while there is often significant natural & hand processing for Chinese teas. Clearly this makes for a noticeable difference in the end product.

Interesting, I had not heard of teas appearing less fragrant in drier climates compared to humid ones. Have others here experienced something similar, say between two temperately warm regions but one dry & one humid?

Shine Magical wrote: ↑

Wed May 23, 2018 7:44 pm

The shou leaves are looking plumper after getting some 80% humidity at 75'F for 3 weeks.
<...>

Isn't saturated salt solution supposed to produce about 75%Rh rather than the 80 you are getting?

Chip wrote: ↑

Thu May 17, 2018 1:32 pm

<...>
You could call them a "gaiwanesque".

Thanks for clarifying, I'm just a noob on Jap teas & teaware, do plan to get into it sometime in the future though.

Is the height more or less the only difference between a shibo and houhin? Can both of them also be called an easy gaiwan?

When I receive an email notification, it is mentioned that no more notifications will be sent until I visit the topic, however I continue to get email notifications for that topic even though I do not visit that topic. how often are you getting these additional emails? do you think every single new...

Email notifications of replies to watched topics currently just tell you that there has been a reply, but don't contain the contents of the reply - it would be a lot more useful if they did. i agree with you. i don't have time to implement that myself, but maybe some day it will ship with a new ver...

Exactly why are all of you straining to avoid using strainers?

ShuShu wrote: ↑

Wed Feb 21, 2018 6:30 am

...
1g/100ml ? That’s a great way to save tea!
I try it.

Around 1g/100ml is more or less the standard when brewing western style.

octopus wrote: ↑

Tue Feb 20, 2018 5:22 am

...
finally one of my favorite brewing method, often ignored: boiling
for teas that are good boiled: laocong from older trees and aged wulong.

Shu puer and Assam blacks are also good boiled.

I got these recently and they are my current favorites for gongfu tea: https://www.mudandleaves.com/store/p216/Handmade_Jingzezhen_Porcelain_Lotus_Cup.html https://www.mudandleaves.com/store/p215/Cone_shaped_handmade_Jingdezhen_Porcelain_Cup.html https://www.mudandleaves.com/store/p214/Heart_Shaped_...