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So I actually stock these sets now, and with the promotion I'm running, they're around US$156 including shipping to most Western countries. I had five sets last week, and four sets sold within the space of seven hours or so on Instagram. Lin's was started by a university pottery instructor who made ...

Hi All! The Chinese New Year season is here! A lot of my suppliers are shut down until Valentine's Day. I am open for business, however, and offering 19% off sitewide at TeaLife.HK with code '2019' through Valentine's Day! Hong Kong is only shut down for three days (5th-7th February), so I will cont...

At present, I'm aging tea in cartons and tongs, but eventually I transfer cakes to plastic zip-top bags with cotton on the outside. This makes the tea much more aromatic after the first two years or so of natural decomposition, and also stops the loss of aromatics into the atmosphere. There is still...

I use purple clay all the time, but I do drink a lot of humid-stored pu and high roast oolongs.

Nowadays I only use porcelain gaiwans for testing new teas, dancong, and big gaiwans for fresh green/yellow/white tea. In many cases, when testing new teas, I use a stoneware teapot from Fujian instead. I do use a Nixing clay gaiwan for dry storage sheng fairly often, but only because it's close at ...

https://www.instagram.com/p/BkFpU9hHP7w/ Revisiting this cake in a large qingshuini F1 persimmon pot (750ml?). The tea is much less pleasant brewed grandpa-style and I'm getting notes of camphor that I didn't detect when brewing the tea in a smaller pot with multiple infusions. I think this tea will...

I use 70s duanni for traditional storage pu erh/hei cha, and modern duanni works well for the same. Smaller pots also seem to work well for high roast oolongs. I had a smaller 70ml modern duanni fanggu that I sold to someone in Moscow that worked a treat with high roast Wuyicha! For good quality aro...

19% off this week with code '2019' at checkout! Lots of new stuff added.

I quite enjoy hemming and hawing and trying to figure out what I'm going to drink every day. I do try to focus on finishing perishable greens first, though, and I have a bag of sencha near my tea tray that I'm working my way through! Sometimes my choices are based on whether or not I've worked out. ...

Merry Christmas everyone! I use HK tap water, and earlier this year added bamboo charcoal to my electric kettles. The charcoal improves the taste of the water rather significantly, but does seem to make the water a bit softer than I'd like when the charcoal is fresh. A few years ago I tested around ...

I now cut off tea by 4 or 5 pm most days, and I get to bed much earlier than before, and sleep better as well.

I'm going to add that aging shou absolutely makes a difference. I get shou cakes factory-direct from Kunming and the difference in two-to-three years is absolutely staggering. They are unpleasant when they come in and sweet and pleasant after several years. The material also gets much smoother. I ca...

18% off through Boxing Day (December 26th)! Discount applies sitewide. Use code ‘DECEMBER’ at checkout. I recently added several new teas, and will be adding more in the weeks and months to come! Thanks to everyone who purchased this year! I wasn’t planning on doing another 18% off sale, but bills n...

Hey TeaForum! I’m offering 10% off through the weekend (Black Friday through Cyber Monday) and 18% off on clay teapots. If you’d like to purchase a teapot, please let me know as I’ll have to refund the extra 8% manually. Have a great holiday weekend!

At that size, it would be a young sheng pu erh/maocha pot for me. :) Too big, you mean? Capacity is roughly 160 ml. The walls are not extraordinarily thick, but they're not thin either. The first Baozhong I brewed in it tasted great, although it might have been because I had recently resetted it. Y...