Tea Knowledge & Friendship
i have never had the opportunity to use a silver pot, so maybe others can chime in about how they like it.Guy Juan wrote: ↑Sat Jul 20, 2019 4:30 pmHas anyone heard of brewing in pure silver?
Yunnansourcing sells these pure silver pots (.999 of course) and I did some quick searches but not much on the subject was found. As I understand, it transfers no flavor and retains heat better than porcelain? I’m a little confused as to how the silver would not be tasted, even though it’s non reactive. Why is silver considered the best thing to brew tea in, from a purest standpoint?
Just curious and interested.
Cool thanks for the links. I think I did read some but just looking for more input if anyone was an avid silver brewer or preferred them over porcelain or glass.pedant wrote: ↑Sat Jul 20, 2019 4:49 pmalso just fyi there's a few topics about silver. check 'em:
viewtopic.php?f=26&t=856
viewtopic.php?f=26&t=32
viewtopic.php?f=26&t=664
maybe there's more i missed
There was a photo of the COA but I don’t really trust it coming from China...plus I can’t read it or verify that the coa is legit either. I’m sure someone would have noticed by now if they were something other than silver though, I would imagine.
Interesting question
Idk if shu and silver would be ideal, but it should work quite well
in essence: if gaiwan is a neutral light, and yixing a dim light, then silver is a bright light.
it brightens everything and makes the taste sharper/more prominent
and due to it cooling faster, it leads to less over extraction and thus more brews (the tea being much more enduring).
Interesting. Very well put. Thanks!pedant wrote: ↑Sat Jul 20, 2019 6:23 pmfrom a friend who likes silver but doesn't use forums much:
Interesting question
Idk if shu and silver would be ideal, but it should work quite well
in essence: if gaiwan is a neutral light, and yixing a dim light, then silver is a bright light.
it brightens everything and makes the taste sharper/more prominent
and due to it cooling faster, it leads to less over extraction and thus more brews (the tea being much more enduring).
I’ll have to research it a little bit, find the science! This is what I like though...uncover the mysteriesaet wrote: ↑Sat Jul 20, 2019 8:27 pmIm not a chemist but apparently it has something to do with the water ( actually with minerals / salts in it ). There is some reaction there which makes the water taste sweeter , softer or whatever "better" ? In Kunming I see many shops ( and more in Dali ) selling small silver patted bottles for drinking hot water ( like locals carry in daily life ) .
I haven't tried to compare drinking hot water from glass and silver ( blind test ) to taste if it makes a difference . I'll put down on my list though.
In terms of exposure, the YS Fan page on Fb would be a good place to ask the question:thommes wrote: ↑Thu Nov 21, 2019 9:47 amNot sure if this should be posted in the vendor section. Looking for recommendations for Shou Pu-erh from Yunnan Sourcing. It appears they are having a 4 day sale and I'd like to take advantage of that. I'm getting a couple samplers but looking for recommendations as well. Not sure if their house brand is worth purchasing? I'm trying to make sure that the samples I buy contain teas that can actually be purchased in cakes or bricks. Nothing worse than sampling something and then not being able to actually buy it.
Also what do you guys think about loose leaf pu-erh? I'm thinking like as a daily drink at work type of thing. Where I need to be able to make a tea quick and not be able to really enjoy it as much as if I was not at work. The way I see it, the worst pu-erh would make the typical day at work tolerable.
Hopefully this post gets approved and some replies before the sale s off. NOt sure when it started as I can't find info.
