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The teas I go grandpa style with the most are chinese greens and ball rolled oolongs. There is nothing like warming up next to a campfire with nice roasted dong ding.

Finishing up some Farmer's Choice Baozhong from Floating Leaves. Nice floral green oolong profile with a bit of fruity sweetness. The fruit flavor sort of reminds me of dried pineapple. Really refreshing and nice on a dreary, overcast day.

you both are using baking soda and citric acid at the same time? if so, why? Most cleaning products are made of "surfactants" and "builders". Surfactants reduce the surface tension between the liquid and the object being cleaned. Citric acid is one such surfactant. On the other hand, builders enhan...

A hot water bath of citric acid (same kind used for canning) and baking soda always seems to do the trick for me. Stains just melt away.

Started the day with some Wu Liang mountain Yunnan black. Sweet and malty with an underlying floral/fruity flavor that I just can't put my finger on.

Bought these off of ebay around 10 years ago. It's a matching set of 5. Don't know much about them. Anyone have any info?
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Hi everyone. Just joined the forum and wanted to introduce myself. I live in New Orleans and have been drinking tea for MANY years, though only recently have I been exploring deeper. I am mostly a green tea drinker, though I sometimes have white and am interested in trying pu-erh. Hoping to learn a...

Well said Chip . I, for one was outraged when the OTTI came down. We as members spent our own money to purchase teas, post comparative reviews, and broaden our knowledge and appreciation for tea. Add to this monumental task that you took on coordinating participants, acquiring product, packing count...

I'm a bit all over the place these days to be honest. The one thing that I still keep consistent is that if I am trying a tea for the first time, or trying to go really in depth with a tea, I always do it in the morning as that is when our palette is the most sensitive. A little trick I picked up fr...

Just finishing up some Summer 2016 Bai Hao that I got from from Tillerman last year. Twas some really nice stuff. Sad to see it go.

Have not broken into it yet, but I just received my 2017 Gao Jia Shan "Hui Gui" Fu Brick. Right now I am going through a sample of the 2016 Cha Yu Lin basket-aged wild tian jian.

Been working my way through a 2014 Menghai V93 tuo for the last few days. Nothing earth shattering but still a nice solid dailly brew. Smooth and clean with no wo dui whatsoever.

Can anyone recommend a Ceylon tea specialist? I wouldn't say they are a specialist but I have had good results with the Ceylon from TeaTrekker. My favorites tend to come from either the Kenilworth Garden in the Kandy region or Lover’s Leap Estate in Nuwara Eliya. I have thought about trying out htt...

Welcome aboard @Hannah, @TEAMOOD and @Zac12! Hope to see you around the forums!

I've always thought of it as "meaty". Kind of like that meaty, full mouthfeel/taste when eating a mushroom.