/ck/ - Food & Cooking

2024 will the the year of /tea/cret santa.

>We do things a liiiiittttlllleee bit different here in ol' Frisia

>>20046020
/tea/cret tantra - don't drink the milk tea

Did anyone have this?
The description is cool
https://kingteamall.com/en-gb/products/2017-liming-yi-wu-wan-gong-yiwu-wangong-village-cake-357g-puerh-raw-tea-sheng-cha

>you will never have SSS+ grade longjing with your pals Richard Nixon and Mao
Why even live

>>20046020
>/tea/cret santa.
Yeah i will probably try an organize one, i gotta start in like August if people what to actually get stuff by xmass

>>20046104
John either finally got a native English speaker to write his tea listings or her he feeding his chinglish into gpt4. It's nice but i kinda miss his distinctive tea notes.
I haven't tried it but i had this similarly priced factory yiwu cake last year and it was good. Extremely sweet, shockingly so, and enjoyable to drink..
https://kingteamall.com/collections/2019-xiaguan/products/2019-xiaguan-ma-hei-gong-she-mahei-commune-old-tree-357g-cake-puerh-raw-tea-sheng-cha-1?variant=30693687459943
Anyway point being if that tea you linked sounds good to you give it a shot, sounds nice to me, that factory has been around for many years, they don't get as much attention these days but they have a good reputation and yiwu tea is good.

Dove into some 2019 Golden Tip Lapsang Souchong from Crafted Leaf Tea today. I don't recall if I've ever had normal smoked lapsang, but this one is my first unsmoked lapsang. Quite nice nuance in the aroma in particular. My brief notes:
____
3.6g/195F/5s

Dry leaf smells of a toasted grain and something a bit like blackberries. Wet leaf smells of grape leaf, cherry, and that toasted grain quality from before. Somewhat floral in a vague way; nicely nuanced.

Medium thickness, low bitterness, medium-high astringency. Notable grain-like sweetness on the palate. That vague floral quality from the wet leaf seems to present in the aftertaste and retronasal aroma somehow, which I find rather nice and unintrusive. Well-balanced, if but a touch astringent.

The uninfused lapsang leaf. The little splashes of color here are appealing.

>>20046193
I'm guessing it's AI, considering he stated one of his descriptions was written by chatgpt, someone posted it a while ago

>>20046193
>no more "the tea has strong tea flavor along with slightly typical taste. tea flows well into the throat. totally an easily acceptable tea"
this is an outrage, is nothing sacred anymore?

>>20046158
>>20046254
Everyone is getting tibet bricks.

>>20046244
There was a tea anon posted a month or two ago where John stated on the listing that the writeup was from ChatGPT. I'll try to grep for it later.

>>20046230
Hell yeah, non smoked lapsang has those nice wuyi tea vibes, sometimes kinda hovers in the range of wuyi yancha because of the local processing. Maybe that is contributing to the floral notes.
Thanks again for taking the plunge with ordering tea from crafted leaf.
Just took a quick poke through their black teas and saw they had a premium lightly smokwd china keemum. Ive been looking for a nice example of keemum for years so i might have to grab some.
https://www.craftedleaf-tea.com/product-page/2022-spring-dark-forest-keemun-light-smoked

>>20046254
I know everyone ragged on it but i honestly found it helpful. I usually got a pretty good understanding of it he thought it was good tea or just cheap and drinkable.
>this tea is good for improving enjoyment

Anyone ever had leicha before? Supposedly the ancestor to matcha, it's a Chinese blended drink of powdered green tea mixed with crushed nuts and sweetners like a dessert soup.

>>20046339
that looks so fucking bad holy shit

>>20046340
It looks like Indian food lol

>>20046254
lmao

I like dark teas because I don't have to be careful with the brew times or temperatures. Fine, lighter teas are too much effort.

>>20046534
>Fine, lighter teas are too much effort.
Just do flash infusions.

Waffles is good but I honestly like making butter tea with it more than gong fu. Tempted to get the Holy Flame brick once I finish Waffles.

>>20046339
Looks like my ejaculate.
I have chlamydia btw.

>>20046582
How do you make butter tea? Can you share a quick recipe?

>>20046012
What tea are they drinking?

>>20046012
hey guys, is it possible to brew a bunch of tea, and then save it in the fridge and heat it up later? or would that screw up the taste? i like loose leaf tea but brewing it every time is kind if inconvenient. it makes me feel like i need to drink a ton of tea in one sitting for it to be worth the effort. i think if i could just save a lot of ready to drink tea and heat up a nice mug at a time, I'd drink tea a lot more often.

>>20047314
Consider coldbrewing instead. Leave the leaf material in a lidded jar with water overnight or longer. Flavorful and smooth.

>>20046158
Good, i should have a nice collection of suspicious teas from taobao by then.

How can you tell what is good matcha and shitty matcha?

I want to get some of the nicer stuff but some of these prices for what is supposedly premium matcha or ceremonial matcha are fucking deranged.

>>20047728
You can't , so if you want that heavenly matcha ground in a grinder made of holy stone from Fujisan and possesed by Midorimizunokami you better pay up gaijin.

>>20047728
>what is supposedly premium matcha or ceremonial matcha are fucking deranged
I refuse to believe this shit is significantly better anyway.
I think all premium jap stuff is absolute bs.
Not saying they don't make good things, but the prices are so stupidly high, only rich jap boomers can afford it.
I saw some teapot that cost 30k like wtf, same with knives, scissor etc.
They live in past century where machines didn't exist or something.

>>20046867
Some anon gave this to me a week or two ago but I've tweaked it to what I like tasting.
2C water in a sauce pan till boil
add 3-5g of pu-erh, boil for 5-6minutes
add tbsp of salted butter (or unsalted with a pinch of salt thrown in) and a splash of milk and remove from heat
stir and do that thing that indians do with a ladle for a second then strain into a cup
use a milk mixer if you have one and give a good mix
makes enough for a big coffee mug

IF you don't have a milk mixer but you do have an immersion blender, then you strain the tea into another pan before adding milk and butter and use the blender.
I work outside so these buttery, hot teas have been the greatest thing this winter.

Xiaguan taobao anon here.
The shipping was surprisingly fast, only 12 days.
Everything seems fine, every cake was wrapped in several layers of bubble wrap so it was pain to unpack it all.
The ripe smells bit fishy, but I'm guessing that's what ripes are like.
Anyway never had a puer before so I'm gonna start sipping and I can report after few days if you are interested.
The total was $110 teas, $37 shipping and some vat(really wish I was better at dodging vat)

>>20047869
>never had a puer before
>four cakes from taobao
damn, you went deep on that shit. hope you enjoy

>>20047869
They can be a bit fishy smelling on the cake but generally it won't show up in the drink when you brew it. Unless it's a bit dodgy or too young.
If it bothers you you can leave it out a few weeks and it should dissipate somewhat
Looking forward to hearing about those cakes anyway.

>>20047869
Jesus Christ i can't believe you got them faster , even though i ordered before you. Lucky bastard.

>>20046012
The wifey poo got me a new strainer for christmas. They call it "Como tea llama"

https://www.amazon.com/Fred-5228626-Silicone-Infuser-regular/dp/B0797F7Z45

>>20047878
I was bored and had excess Christmas money
>>20047883
It's 2019 jingmai gushu, let's hope I won't throw up(yes I had a tea before where I was very close to)
>>20047885
Meanwhile my FL order... the original plan was to compare them but oh well

Talk to me about Shuixians. Grabbed a big W2T order focused mostly on the oolong offerings. Tried their 44 cent/gram shuixian and enjoyed it, but I don't have much of a baseline.

To me, it was free of any bitterness or astringency, and had a pleasant roasty flavor that wasn't sweet in itself, but gestured in that direction. I'm not saying it tasted like this per se, but it made me think of black cherry skins.

When I have time to sit down for a good session I'm going to do a side by side of their Top Shelf Honey Orchid verses the A+++ grade Honey Orchid from KTM that's about 1/3 the cost.

>>20046064
based. I love Ostfriesentee on saturday mornings with my Mettbrötchen.

Just tried the gaba oolong from floating leaves, don't like it. Has a very prominent yam/yuca root taste, but an off-putting sourness that reminds me of fermented lemons which feels unusually revolting.

>>20047728
>How can you tell what is good matcha and shitty matcha?
Anything sold on amazon, in a grocery store etc, shit
Good matcha. Buy from someone in the pastebin, it doesn't need to be their expensive super premium version, their affordable matcha is fine. But the stuff most places call matcha these days is for Instagram women to make smoothies

>>20047861
Nice thanks, i wil give that a try

>>20047899
>yes I had a tea before where I was very close to)
I recommended eating a light meal before drinking a bunch of puer

>>20047900
>Talk to me about Shuixians.
Its been a little while since i had a nice one but the roast should be dark but free from burnt or off tastes. Maybe a hint of charcoal from the roast. Beyond that im typically looking for minerality in wuyi oolongs. That sucking on a rock vibe (but in a good way) the mineral notes should provide some sweetness and complexity and should last on the pallete.
I usually brew yancha with about 8-10 grams crammed in a 100-110ml gaiwan or pot and do very quick infusions

>>20047869
>The total was $110 teas, $37 shipping and some vat(
Fuck me, i paid somewhere between $65 and $85 dollars for that bottom left cake from king tea mall. Can you drop a link to that listing?
Also what proxy did you use? Happy with them? Any complaints?

day 1 of waiting for my farmer leaf order to arrive

>>20048527
What did you get?

>>20048603
2023 fall laoman e and 2023 spring naka, both small trees, plus that cheap black tea he gets in and some samples. Can't wait, imma be drinking bitter young sheng for the next 3 moths. Half tempted to just buy a few more cakes of each for Chinese new year but i wanted to try em first before i bought too many

>>20048707
nice. I've been thinking of getting that lao man e. I feel like I should wait for my Naka from Chen Sheng Hao to finally arrive before I buy more raw pu-erh though...

>>20048717
Yeah. Damn didn't you areder that 3-4 weeks ago? Their shipping for the samples they did was really quick. Eh i guess its just the classic holiday shipping slowdowns. Im excited to hear about that naka it looks tasty

Let's see how it compares to tale chaser and hope it's indistinguishable for half the price.

>>20048813
Imagine the smell

>>20048748
Yeah I ordered it on Black Friday. Haven't had an update since before Christmas, at least it left Shanghai after like two weeks of just sitting there.
If I didn't buy the Naka brick I would probably be buying the Naka cake from FarmerLeaf right now, I'm really excited to try that terroir. Menghai tea with short lasting bitterness, strong sweetness and in your face aroma sounds pretty perfect to me.

>>20048863
Yeah it's my first time trying naka as well im excited. Well things should be moving now. Have you tried throwing the tracking # in 17track.net to see if it gives you better info? I find it's usually better then the Chinese postal service tracking site.

>>20048869
Yeah I always use 17track. I'm guessing the tea might be in my state already, but waiting for customs or something like that. Only shipping that took this long for me before was Fullchea's aliexpress shipping.

>>20048813
Nope. Tastes like it's half the price. Much sweeter and more molasses. Looks like I like expensive mulch more than pleasant things.

>>20048849
Chocolate and forest floor. Like a certain special place.

>>20048518
It was some Christmas sale or whatever they had, the cakes are back to 480 yuan now.
I used panda just like the other anon. No complains.
Not sure when the next sale is going to be.

>>20048927
>Looks like I like expensive mulch more than pleasant things.
I'm glad I have cheap tastes when it comes to ripe

>>20048943
There are ways to cheap out.

>>20048939
>It was some Christmas sale or whatever they had, the cakes are back to 480 yuan now
I guess i will try and snipe a Chinese new year order then

>>20048968
is that a fu brick? which one is it?

>>20049390
Not him but its some Tibetan ya'an tea brick, i think he got it on Amazon but it looks like it's not available.
There are a bunch on ebay if you want one.
Search ya'an tea or ya an tea

>>20048968
Looks like a lot of stems and twigs in your compost.

>>20049568
That's how you know it's good

>>20049610
That is some tasty looking golden flower right there.

>>20049610
Thats not how quality works; you don't increase quality by including garbage and filler.

>>20049637
Tell that to people that drink blended scotch

>>20049690
we're not talking about scotch, anon. We're talking about tea leaves.

>>20047802
In the past, autism was sociably acceptable in some ways. Tea prep is one of them. No joke.

First time trying bancha today: August 2023 Oumi Inaka Bancha from Sazen Tea. Simple, but I can see this being easy to sip on late at night.
____
3.6g/185F/5s

Dry leaf smells of sweet wood and charcoal. Wet leaf smells like smoke, charcoal, and burnt bread.

Low-medium thickness, low bitterness and astringency. Tastes something between a mild grain and something woody, but not clearly either. Smooth, and a bit sweet. Taking quite well to both short and longer infusions alike. Aftertaste is a touch roasty. Simple and easy to sip on. Ended up adding more material and letting it sit. I think this would be a great candidate for casual grandpa-style infusions.

>>20049905
Bancha always seemed interesting to me. How would you compare it to some leafy hei cha? Is it comparable at all or is it way different?

>>20049927
My (limited) experience with this currently would lean me to say that bancha seems generally lighter, less earthy, notably less bitter, a bit sweeter, and perhaps more grain note-like than rougher material like that of a fu brick. I don't want to make definite comparisons, but this is the vague impression for me. I'd personally prefer bancha to a lot of cheap fu brick material because it's easy to sip on and infuse, easier to prepare a portion (vs breaking off material from a dense brick), and smells better. I wouldn't say they're very similar.

I'm going to experiment with making one of those butter drinks some anons have brought up recently. Except, I want to try doing it with plenty of bancha. I'll set it up within a week. Haven't done it with pu'er or heicha, but I think this could be tasty, so I'll go for it.

>>20049990
>I'm going to experiment with making one of those butter drinks some anons have brought up recently. Except, I want to try doing it with plenty of bancha
That sounds pretty good, i bet it works well
Thanks for the comparison. I guess they kind of occupy a similar space but go about it pretty differently.

Looking around here, on facebook, on discord there are so many armchairs experts that make grand theories on teas they never drank. And they never tried real gushu or real old puerh, never been to asia, never drank with more experts drinkers. They think the modern productions full of pesticide are gushu and that 1980s cakes should cost $20 and that loose tea is definitely "puerh from the 1950s".
Typical of today's society, a lot of noise and extremely little substance. So many wrong views and the more confidently stated, usually the more wrong they are.

If one wants to learn puerh there's no other way than trying for oneself various teas, ways of brewing, teaware, and ideally drink with others that have some experience.

>>20050044
Wrong image, here.

All the companies mentioned on this thread are heavy on tea with tons of pesticides, or when its organic/clean it's cheap plantation stuff.
farmer leaf and essence of tea are one small step above, but there's still much better around.
however the best tea vendors are either controversial and/or too small for most people to know about

>>20050060
Cool so are you going to talk about them or just flap your wings and shit everywhere?

>>20050044
>If one wants to learn puerh there's no other way than trying for oneself various teas, ways of brewing, teaware, and ideally drink with others that have some experience.
Could be said of all teas, really. No point in complaining about that part of the scene when you can just drink more tea in that same time frame. Our time is precious, so we should make the most of our sessions.

>>20050044
Showed this post to my gf who has worked in tea shops for a decade and taught me everything I know about tea and puerh and she says you’re a yellow fever having ugly white male incel looking for an in with Asian women and you think tea is that in. We’re both laughing at you lol

>>20050044
Look. I know im responding to a mongoloid, i know. But i have to tell you. You dont know anything about tea. Read all the faggot books you want. Go to tea fest and turn your nose up to the indians and masturbate over Royal Tea. Go pay thousands of dollars to some chink to grade and look at tea under a uv light. Go for it. I dont even care. Just remember kid, i was unloading barrels of keemun while you were in fucking poopy pants diapers. I remeber when East India Trading still sold English breakfast in a square pine box.. Your playing yourself, kid.

I have over 100 specialy offerings from 97 different mountain ranges in contianer quanities AT ALL TIMES. Wow you say mr. tea broker leaf KANG you just doxed yourself on the internet, but i dont care. Fuck you. Ive been doing this so long i was playing golf with the tea guys before it blew up ive been a member and disbarred by the tea association of the use more times then your punk ass has even been on there mailing list. Ive FUCKED my way through more secrateries than you even have in your rolodex. I have a warehouse filled with over $1,000,000 of filters and tea brewing equipment laying DEFUNCT.

People like you, kid, people like your are marks, customers, losers. Go ahead, drink your shitty lung ching; panfire your own lapsang souchong; buy a new yixing for each new puehr. But to me kid, youll always be a loser and a faggot

but sirly, buy my pueher

>>20050044
>never drank with more experts drinkers
If you're an expert in tea, you're the least interesting person in the room.

>>20050111
So a bitch is gossiping, got anything of substance to say?
Yellowfever, seriously? Tell me what the magical tea trailer trash is drinking that is better than anything found in Asia, but i guess everyone should drink yours anyway since its your girlfriends period blood that decides it all.

>>20050044

How deep down the tea rabbit hole do you need to be before you marry an Asian woman and join a new age Buddhist cult

>>20050261
How long can you go shooting diarrhea across the interwebs before passing out at that gaming chair

>>20050313
I am not funposting, there are multiple new age cults that run tea shops as fronts.

>>20050319
There are multiple neckbeards claiming to know anything about tea, but drink trash from w2t and the pastebin websites.

>>20050323
Any form of tea discussion is going to get flooded with these normies, I hope they realize good tea is gatekept for a reason.

I wish western tea culture embraced local design schools in its teaware instead of attempting to copy eastern styles. I'd like to see more gothic, art deco, etc. teapots.

Why tea drinkers are so pretentious?

>>20050379
Pretentiousness about tea is a time honored tradition. The Confucians made tea drinking and appreciation a scholarly virtue, some Taoists would say they cared about the taste of tea more than immortality, Japanse Buddhists made a whole ritual around the ephemerality of things...

A lot of the local potters here are just copying japanese styles, it's a bit frustrating.

>>20050369
A lot of the local potters here are just copying japanese styles, it's a bit frustrating.

Does the US even have any traditional pottery beyond redware mugs?

>>20050400
Do you do anything beyond whine all day online

>>20050400
Micaceous ware from Arizona and New Mexico

All of these fools arguing about poo-erh teas and ideological purity, and here I am drinking mint green tea brewed by whatever method I can manage at the time and not giving a fuck.

how long does it take for tea to lose flavor? can it lose caffeine?
my green tea is yellowing...the black teas seem fine though

>>20050427
Green tea is best consumed within 6-12 months depending on the tea. It wont loose caffeine and it doesn't go bad or anything, it just won't taste the same as it did when it's fresh. Black teas keep indefinitely but its usually recommended to drink them within 3-4 years unless you are trying to age them or something.

Rvturn to tradition

>>20050449
I wonder if they got the wood branch looking spout idea from the chinese

>>20050379
coffee is way more pretentious for sure.

You aren't a true tea purist unless you grow and roast your own tea. Anything else is cuckold. Imagine drinking someone else's fruit of labor, lmao.
>>20050060
Isn't this the same ledditor that was epically owning the n00bs over on r/puer? Sad!

>>20050609
Isn't this the same diaper that keeps filling up at the slightest things

>>20050609
I'm surprised you could type that out with those sausages, huffing and puffing along the way.

Clearly you have no argument. You've done nothing but prove your immaturity to the rest of the fourchins neckbeards, not that I expected much from that pea brain, all it can do is urge you to eat cheeto poofs and stare at hentai, after all.

>>20050609
You'd have to navigate through your mounds of diapers to see any thing outside that is natural, and not coated in fast food grease, in order to plant tea.

>>20050609
Doubt the soil behind your one story is very fertile, idiot

>>20050629
>Isn't this the same diaper that keeps filling up at the slightest things
No, the normies just all act the same, drowning in fluoride and deodorant

>>20049905
is this some roasted bancha? the banchas I've had just tasted like green tea

drinking dat Paraguayan stuff
smoky and grainy yet smooth, with a nice sweetness
I find yerba mate can have that characteristic sweetness that's kind of leafy and kind of creamy. almost like Stevia or something

>>20050044
I don't come here often but holy fuck this is low quality bait

>>20051022
It's some guy who's been trying to bait r/puer with the same shit for a while. Just ignore.

Drink more smokey xiaguan

>>20051322
which one is that? I might hit the Jia Ji or Happy Tuo later today

>>20051325
Te Je
Im slowly working through my large emergency stash of cheap xiaguan tuos while waiting for new teas to come . Only a kilo left.

>>20046064
Where about in Frisia do you come from. I'm from the German part.

>>20051346
>emergency stash
>cheap chinese trash
>2.2 pounds are left
What the fuck are you even doing with your teapot? Get your spoons together. Drink some decent tea and don't pretend because its in chinglish its anything worth mentioning.

>>20050323
>>20050365
LET. ME. IN.

>>20051458
Faggot tourist

>>20051481
>tea :|
>te (chinese) :O

drinking dat Jin Jun Mei from KTM
nice bread and honey type taste

>>20051492
DO NOT REDEEM THE CHAI SIR

>>20049990
Butter tea anon here, definitely let us know how it goes.

>>20051561
I think chai is kinda gross. Its the IPA of the tea world where everyone agrees it tastes like shit and as a result hipster women drink it.

tips for earl grey?
it alway comes out a bit too strong

>>20051032
Yeah, go ahead and just call me a troll (even though you trolled yourself) whenever it conveniences you, when you have no argument whatsoever. All these vendors are garbage, it'd be obvious if you've spent the years to learn, go to asia, try real goshu, etc. But I guess someone whos been drinking w2t and into these garbage puers for a few months from their mothers basement, would know so much more. Its ridiculous, this really shows your immaturity

>>20051756
Not real tea, idiot neckbeard with a flooded diaper

>>20051873
Teach us oh wise master. Since you're going to shit up the thread anyway you might as well contribute. Or just get a little free attention and a couple (you)s and be on your way.

>>20051928
the guy isn't creative with his bait, he'll just repeat the same shit about real pu-erh and pesticides until people stop giving him attention. he's exactly what you would expect from a troll who's a redditor, not a funny bone in his body

>>20051928
If I told you, all the neckbeards in this thread would ruin it, it's too hard for you to comprehend, maybe learn to use a search engine as a starter?
>(you)'s
Oh, you just had to give it away with the autistic newfag slang. And I enjoy seeing your diarrhea splattering over your own illiteracy in a topic
>>20051945
Glad to know who to take seriously or not in this thread, you give it away with the constant bitching. Does your mother eventually pass out after constantly running down the stairs to clean up your diaper floods?

>>20052003

Tried some butter tea with my Crimson Lotus Holy Flame brick. I like it, but feel like it needs to be stronger. Didn't 5g of tea boiling in a sauce pot for 5 minutes, strained through my Clever Dripper, then immersion blender with 1T of butter and a splash of milk.

Next time I think I'd just do it in my insulated French press, pouring boiling water over maybe 7g of tea and letting it sit for 10 minutes or so.

>>20052024
Yeah more tea will probably help. The recipie i saw originally was something like 50-60 g in 2 lites of water, but i figure that's for the stuff that's 90% stems.

>>20052024
>Crimson Lotus Holy Flame
$15/250g? Is that a different xiaguan tibet brick than what I shill for 2c/g?

>>20046104
too young, unless you like super bitter and anxiety inducing sheng

>>20052055
No idea.

>>20052024
>>20052040
Trying with a different workflow. 10g tea for 450 ml water, just gonna let it steep in this decanter for 10+ minutes, strain into mug, pour back into decanter, add butter/milk and mix with whisk attachment, then pour back into mug.

>>20052055
>>20052071
I think CL renames theirs but it's the same brick. Could be wrong

>>20052085
Interesting. Where's the 2c/g brick from?

>>20052091
http://www.pu-erhtea.com/TeaDetails.aspx?TeaID=796

>>20052071
>>20052085
Looks like it. I've got a stack of the 2017 from ktm and picked up another stack of the 2013 from awazon earlier this year.
https://kingteamall.com/products/2017-xiaguan-baoyan-bianxiaozhuan-brick-250g-5-1250g-puerh-raw-tea-sheng-cha
http://www.pu-erhtea.com/TeaDetails.aspx?TeaID=796
Here's the slightly more expensive export brick that I thought you might have.
https://kingteamall.com/products/2017-xiaguan-bao-yan-zhuan-cha-brick-200g-puerh-raw-tea-sheng-cha

>>20052099
>shipping: $30

Yunnan sourcing also sells those bricks for too much money irc. It's an uh unfortunate liberty that some western vendors take.

>>20052108
Did you think that 2c/g included shipping?

>>20052128
It's even better w/o shipping, like 1.5c/g. I'm pretty new to this thread, what does this taste like? Is it similar to a standard sheng puer like the ones from Dayi? Are they good as a daily drinker?

>>20052139
Ripping off the classic ktm description. Its smokey, slightly bitter, and astringent. But in a good balance. I really like it and the price makes it a no brainer for me to keep a few bricks on hand. It reminds me of the tea I used to get as a kid when we'd go out to our local chinese mafia run restaurant. Everyone I've broken chunks off for has liked it as well. Someone here told me its like "classic" old school 70s sheng. Rough production, decent but very broken leaf, fairly stemmy.

>Smooth mouth feeling.

>Tea flavor goes deeply into throat.

>Totally an easily acceptable tea.

>>20052077
This was better. Still don't know what to do to get it like a stew like the wikipedia page describes. Maybe I'll keep researching and experimenting.

>>20052128
>>20052139
>>20052108
Fwiw the Crimson Lotus one shipped from their US place at the time and I was able to pick up free shipping somehow, so it seems like best overall price per gram is going to be dependent on if you're doing a large order or finding somewhere that's offering free shipping.

>>20052109
Markup isn't an unfortunate liberty. Be grateful there are options.

>>20052208
Back in 2019 I paid ktm $9.99 for the stack and $15 to ship it. Single bricks were on ebay for $25 free shipping so its not like that CL price is the most outrageous I've seen. You're making me want to boil up a stockpot of it.

>>20052240
I remember that. You asked for the cheapest tea you could buy a shitload of to make kombucha.
Also i really fucking miss 2019 ktm prices. Fuck me

>>20052245
Yep. Then it was too good to make kombucha, so I just started drinking it. Ended up with a small curated pumi so I didn't run out. The world was simpler back then. Now I'm jaded and throw way more expensive teas in the crock to free up. Anyone who tells you the tea doesn't matter is lying to you.

I fell asleep before I could discuss my impressions of the Tai Ping Hou Kui Anhui green from YS I had last night. Spring 2022 batch, but it was still good and quite different from the other greens I've had thus far. Weirdest looking leaves in a long time. Very clear infusions too. I'm going to set up for another tea shortly, but here are m>>20052178
y notes:
____
4.3g/185F/5s

Dry leaf smells of sweet seaweed. Wet leaf also smells of sweet seaweed/kelp, maybe a bit of grass, and brine. Subtle floral quality to the wet leaf after a few infusions.

High thickness, low bitterness and astringency. Brine/seaweed flavor comes through well, even tasting just a touch salty, with a notable savoriness in the body. Some faint grassy bitterness 'below', even a little acidic, though just barely. Pushing it makes it come out almost like a light fish/brine+seaweed soup. Would be really nice if paired with a meat and rice meal.
>>20050759
Lightly roasted according to their site description, yes.

drinking sleepytime tea rn

I fell asleep before I could discuss my impressions of the Tai Ping Hou Kui Anhui green from YS I had last night. Spring 2022 batch, but it was still good and quite different from the other greens I've had thus far. Weirdest looking leaves in a long time. Very clear infusions too. I'm going to set up for another tea shortly, but here are my notes:
____
4.3g/185F/5s

Dry leaf smells of sweet seaweed. Wet leaf also smells of sweet seaweed/kelp, maybe a bit of grass, and brine. Subtle floral quality to the wet leaf after a few infusions.

High thickness, low bitterness and astringency. Brine/seaweed flavor comes through well, even tasting just a touch salty, with a notable savoriness in the body. Some faint grassy bitterness 'below', even a little acidic, though just barely. Pushing it makes it come out almost like a light fish/brine+seaweed soup. Would be really nice if paired with a meat and rice meal.
>>20050759
Lightly roasted according to their site description, yes.

Weird leaves of the hou kui. I had to sort of 'steam' them with my heated gaiwan to fit them without snapping.

>>20052515
Oh yeah that's the one where the leave are all rolled flat and shit. Weird
>>20052519
I wonder if they still put the tea in the rolling machines or if the step where they steamroll the leaves like some tom and jery cartoon is sufficient

what white2tea sample is this?

>>20052579
Not sure. I have the same one but the way the sticker is on it I can't read the label.

>>20052579
Waaaah, Im a neckbeard who drinks w2t, do some research for me, I'm too lazy!

>>20052625
>>20052579
>>20052597
i guess youre right. i found it. https://white2tea.com/collections/latest-additions/products/aged-turtle-dove-mini

I get my chamomile for a reasonable price on Amazon.
Anyone wanna recommend me something else? Curious.

>>20053090
Mountain rose herbs
Beyond that you can dig around on etsy for some homestead selling their own (if you can make sure they actually grew it)
Apparently the really fancy stuff is grown in a few farms in france but when ive tried to find some i only found some British tea shop, postcard teas or something selling ticny packets for way to much money.
But i would just buy it from mountain rose herbs, they have consistent quality and are reasonably cheap.
Except they are apparently out of stock right now so that doesn't help you any.
https://mountainroseherbs.com/chamomile-flowers

>>20053090
see if you can grow it, fresh camomile is orgasmic - I literally never dry mine anymore just drink right after picking

>>20053344
How would you rate the difficulty of growing chamomile?

>>20053344
Also which seed do you grow ?

My $0.50 chink tea strainer is all nasty and stained, instead of buying a new one, I'm thinking of buying a teapot set and cup. What are you guys rocking?

>>20053513
if you just want porcelain get whatever's cheap on aliexpress, ideally make sure the filter to the spout is nice like a ball with holes in it.

Session of (March?) 2023 Snow Dragon Oolong from Red Blossom Tea.
____
3.8g/195F/5s

Dry leaf smells like butterscotch, some sort of berry (boysenberry?), and a hint of florality. Wet leaf brings me back to that berry note and clears up the florality to something like bergamot and rose.

Medium thickness, low bitterness, low-medium astringency. Body seems a bit milky. Multi-dimensional florality (reflective of the wet leaf aroma) both initially and in the aftertaste, which leans more green-herbal, but nothing clearly defined. Thankfully, not the kind of unpleasant florality that "balls up" in the mouth. Pushing it seems to muddy up note clarity and over-emphasize some florals, so lighter/flash infusions seem preferable. Aftertaste lasts a surprisingly long time; good.

Dry leaf picture of the Snow Dragon oolong.

>>20053567
looks nice

>>20053513
tbdesu i would visit your local antique shops/thrift stores/goodwill for the teacups, at least; it is one of my favorite activities. royal alberts are sort of the basic antiquing teacups but i love them and i own several. other good brands are ansley, royal duchess, and the very expensive royal crown derby, but get whatever you actually want to drink out of. when you are buying make sure to check with your finger and the light for cracks/chips and that it actually fits your hand. as for the teapot, i would just get whatever, i use something from some random brand from amazon but it is so insignifigant it is definitely better to just do what that other anon said and just get something from ali. i would not get something with a filter basket (unless you can take it out and make tea without it) because--like an infuser (or what you called your chink tea strainer)--it will not allow your tea leaves to expand properly and your tea will be more astrigent as a result of the leaves not coming in proper contact with the water. picrel is an example of what not to get, especially because it is made of glass, meaning it will release heat quicker than porcelain and may cause your tea to become more astrigent as a result of it not being steeped in water that is hot enough.

Do you have any grandmaware? I have a giant white teapot with flowers painted all over it that is from around the 1950s.

>>20053660
>>20053522
Think I'm gonna go with this.

>>20053715
Hey what a dumb choice, don't poison yourself with those fake kyusus, half the neckbeards here can't tell the difference between a diaper and a cake of their W2trash apart from each other.

Seems like all the neckbeards here are too busy fapping to hentai to do anything more than prepare a Lipton, toss cheap teaware across the table, then be an armchair expert online saying you have a clue of what tea even is. If you don't have any experience, stop pretending like you do, and shut your bitch mouth instead of spreading more disinformation and gossip, in an environment already plagued by those like you.

>>20053715
make sure that is glazed; the anon replying to you is an utter nigger but hes right about this. clay has to be sourced from a specific location to not have bacteria in it that could make you sick, and usually these are hundreds of dollars. not only that, if it is unglazed, the clay will affect the taste of your tea. usually this is desirable in these more expensive teapots because the pores in the clay will retain the taste of your tea, like how a cast iron pan works, but if its cheap then theres no point. if it is glazed then it doesnt really matter what clay its made from.

>>20053803
You gave away your age with that "nigger" remark, also the glaze is poison, do you drink your lipton steeped fluoride out of plastic too?

>>20053833
i fucking love my lead glaze. keep eating that cia garbage info when they took all the fucking lead out of the paint so the radiation would fucking kill everyone. ill keep my lead, thank you.

>>20053670
I have a floral decorated teacup from the 1940s

>>20053513
I'd recommend getting a porcelain gaiwan and a cup. Like the other anon said, clay can hold flavors from the tea you brew in it. That's fine if you only want to use it for one kind of tea, but it add some off-flavors if you use it for a different kind. Cheap clay can also be sketchy health-wise. Porcelain is cheaper, flavor agnostic, and less likely to kill you.

If you're in the US and don't mind a mismatched set, take a look at Purple Cloud's sale section. Try something like these:

https://purplecloudteahouse.com/collections/clearance-1/products/untitled-sep6_17-52
https://purplecloudteahouse.com/collections/clearance-1/products/80ml-beauty-teacup

It's basically the same price as you'd be paying on AliExpress, but shipping will be way faster than having to wait a month for it to ship from China and clear customs.

>>20053757
Why are you so obsessed with diapers.

>>20050323
>>20050365
>>20050382

Tourist here. Is it worth it to stick around until these Anons tell us what to search in Taobao or will they always be like this?

>>20052579
LONDON
O
N
D
O
N

i am looking forward to the next thread already, happy new years everyone

Farmerleaf order showed up, I'm drinking right now but I'll review all the ripes soon. Drinking the ying pan shan between glasses of cognac, it's good.

Who is the Buddhist with asian wife meme referring to? I know Scott and William have Chinese wifes, but is any of them Buddhist?

>>20054341
>between glasses of cognac
Real old chinese man style, respect.

>>20054341
nice, what did you get?

>>20054349
There's the Global Tea Hut guy, though i'm not sure if he's married.

>>20054172
Just go back 2-3 threads in the archives and you'll find them.

>>20054422
Samples of all the ripes, the cang yuen, I think 300g of the Ying Pan Shan, and 200g of the Autumn Feng Shui Ling oriental beauty.

>>20054462
>Farmerleaf
>Ying Pan Shan
>Autumn Feng Shui Ling oriental beauty.
Both good teas, I bought 100g of each on Black Friday and I bought another bag of each with the new years sale.

>>20054462
I'm curious to hear about the fen shui ling oriental beauty I love the oolong black from the same producer.

>>20047869
Lmao 100 dollars for 4 cakes, what garbage do you guys drink

>>20054462
nice. tha cang yuen sounds good

>>20053513
>My $0.50 chink tea strainer is all nasty and stained, instead of buying a new one, I'm thinking of buying a teapot set and cup. What are you guys rocking?
Those stainless mesh strainers like in your pictue rock. I just buy the strainers and then use em with whatever mug i have around.

>>20053564
>Thankfully, not the kind of unpleasant florality that "balls up" in the mouth.
The floral spectrum of scents and tastes is really wild, something i would love to learn more about

what's some cheap decent liubao that's on KTM? Is that 70s and 80s stuff good or a meme?

>>20054924
For ktm that's probably the cheap decent choice. Also
https://kingteamall.com/collections/dark-tea/products/2010-wuzhou-liu-bao-liubao-a-grade-loose-leaf-dark-tea-guangxi?variant=44040424816870
This is nice and cheap
https://kingteamall.com/collections/dark-tea/products/2006-liu-baoliubao-a-grade-loose-leaf-dark-tea-wuzhou-guangxi?variant=32933090984039
The more expensive liubaos that ktm has all lool nice but fuck are they expensive.
Personally i kinda lean towards the 2010 WuZhou since its not half sticks like the other cheap ones, but it's probably good to try more then 1 just to see what's out there.

>>20054924
Also grab some liuan while you are at it
https://kingteamall.com/collections/dark-tea/products/2021-gongsunshun-qi-men-an-cha-gong-jiankeemun-ancha-tribute-bud-loose-leaf-dark-tea-anhui-province

>>20054349
It's more of a general orientalist stereotype
What I really want to know is if there actually is a lesbian subculture where they drink puer

>>20054960
Yes
Puer lesbians is not a joke
And the violence theat puer consumption unleashes on the lesbian community is no laughing matter

>>20054985
Here is video evidence of two tea lesbians in their natural habitat, this footage shot just mere moments before the mating ritual has begun
https://youtu.be/NUEbdDRUdCo?t=142

Nothing of substance here, that's disappointing.

Would you marry a Bulang minority girl so you could inherit a farm in lao man e?

>>20055163
Yubai is dai and from jingmai stop it

>>20055163
You would, since you're a neckbeard who burns their puny eyes out on hentai all day

Who is skinnier farmer leaf or Scott?

https://kingteamall.com/en-de/collections/white-tea/products/2010-kingteamall-lao-bai-cha-old-white-tea-cake-357g-fuding-white-tea-baicha?variant=32750791983207
is this likely to be good? I think I've had something like this a while a good, and while it doesn't have a very strong flavor it is enough to satisfy my occasional craving for white tea.

>>20055249
Which one is scammier?

>>20055312
No, kingteamall is bad, don't do it.

Anyone doing a haul from yunnan sourcing before the new year is in?

>>20055378
care to elaborate?

>>20055385
Yunnansourcing Is dogcrap

>>20055398
redpill me on better places

>>20055399
>>20055394
Hey, I can give you a good blog as starters

https://puerh-blog.translate.goog/?_x_tr_sl=de&_x_tr_tl=en&_x_tr_hl=en-GB

>>20055404
Cheers thank you anon

>>20055399
Puerh.uk

So the troll has been the puerh scammer huh...

Holy shit the pantshitter decided to actually contribute

>>20055553
Which puer scammer? Its hard to keep track

>>20055580
Paolo from puerh.uk. he sells "2000 year old tree raw" and shit like that

>>20055441
Is this legit shilling or some sort of meta trolling? It reeks of Reddit or Discord to me. For those who don't know know Puerh.uk owner Paolo "Panda" is a magnet for drama. Supposedly some of their teas are at least good if you are into expensive 50+¢/g teas.

>>20055591
He resells teas at high markups, tells everyone that they don't know real gushu, only to go ahead offer you some at a hefty price. A real reddit tranny who's been banned multiple times in his favorite subreddit r/puer. Posts gore when he doesn't get his way.

>>20055163
I would in a heartbeat.

Well he did post in one of his first posts here that the good puer vendors were "too controversial" or something like that

>dropped gaiwan lid while making New Year's Eve tea

>>20055654
If it broke into 7 pieces you will have good luck next year

>>20055679
It broke into 4

>>20055762
rip

>>20055762
Superglue it back together. We make our own luck.

Spring 2022 First Flush "Mao Feng" Yunnan Green from Yunnan Sourcing session notes:
____
3.6g/185F/5s

Dry leaf smells like a light brown sugar pudding, perhaps a hint of some vague, non-sour berry. Wet leaf smells like a mildly sweet bread, and still some of that vague berry note...perhaps more tart now. Cherry?

Low-medium texture, low bitterness, low-medium astringency. Flavor is not very pronounced at all. Faintly, some of that breadsy note and mild sweetness, but not too much else. Maybe a subtle vegetal-floral aftertaste, but just barely. Pushing it doesn't really change anything. Certainly better in aroma than flavor, but age has probably set this a bit stale regardless. May be good for coldbrew.

The leaf material of the mao feng. Weird how it looks and smells more like some reds I've had than a green.

>>20055801
Yeah im guessing spring 2022 is pushing it age wise. A while ago some posted showed pictures of some Japanese teas and how quickly the greens oxidized at room temperature. I think the japs are on to something with the small individual 50g to 100g packets of tea that can be stored in the fridge before you open them.

>>20055801
The age aspect has really put me off green tea. Sheng is just more practical in the long run because if you don't feel like drinking it, you can just wait and it might even improve, who knows...

>get a gift box of tea awhile back
>it has a bunch of different kinds of shui xian in it
>has no flavor besides an underlying note of muddy water
>only good one is the high charcoal roast one because the charcoal is stronger than the mud
>write off wuyi oolongs as not for me
>get some rou gui for Christmas
>it has a tasty spicy flavor
So what's the deal with shui xian? The rou gui still had some of that muddy taste, but the spice was stronger. Is shui xian just like that or what?

>>20055967
>I think the japs are on to something with the small individual 50g to 100g packets of tea that can be stored in the fridge before you open them.
I agree that the small portions seem convenient, in that you can get through most of the supply in a timely fashion. I'm using around 3.5-4g for my greens right now (I used maybe ~5‐6g for bancha recently), so one or two would easily cover a month of daily sessions at peak freshness. I'm finding that other 2022 Spring greens (so nearly 2y old) in my stash are still quite pleasant to drink, though I haven't had them when they were at peak freshness, so maybe my perspective is off. Well, I enjoyed them, so I suppose that is what matters.
>>20055974
For long-term storage, sure, but I think it's worth it to explore the unique notes and qualities in greens that you won't find in sheng. I'd also like to add that I had two different 2022 Spring greens just the other day, and they were still quite aromatic and flavorful, so I don't think it's a definite case of more age = worse.

>>20055974
>>20056198
Yeah the idea of you have to drink green tea now now now while its as fresh as possible is definitely a new trend that didn't exist until somewhat recently.
I have had green tea that was not fresh that i still enjoyed quite a bit

>>20056118
>muddy flavor
Are you talking about mineral taste? Like sucking on a rock?

>>20056289
No, more like stagnant water.

>>20056295
Huh, that's nasty
rou gui definitely has some kinda spicy cinnamon notes to it
shui xian should have mineral notes, good body, charcoal roast notes. But definitely not weird swamp taste

>>20056328
I have three guesses
>boiling water is too hot, burned the mineral note (not sure what I should lower it to)
>using the entire little yancha bag was too much for my ~120 ml gaiwan
>shui xian doesn't adhere to normal oolong bre time

>>20056333
I usually brew yancha with boiling water, the whole bag stuffed in a small ~100ml teapot and very short brews

What is the first tea you are going to drink in 2024 (or what was the first tea you drank in 2024 if you're a euro/aussie/whatever)

>>20056461
Not sure yet, maybe some XG "love forever" (bamboo tong).

After reading several sources about tea and fasting I'm inconclusive about whether (artificial) flavorings might break a fast (focus on autophagy).

It seems when one stays below a daily limit of 40-50 cals that it doesn't stop ketosis (fat-burning), so the small amounts of carbs and calories of tea aren't a problem (unless several liters are consumed).
Teas with (artificial) sweeteners or (artificial) cream may break the fast (sending a signal that triggers an insulin response, having calories that stop autophagy).
But I'm clueless about (artificial) flavorings. Anyone can say something about it? Thanks.

>>20056461
Morning brew will probably be the last of my 2009 Xiao Fa. I need more.
I usually drink ripe in the morning and raw in the evenings, so my first tea will naturally tend towards to be cheaper.

>>20056494
Good question
What about tea that's naturally sweet?
Is it just the sweet taste in general that does it? Or do artificial sweeteners do something biologically beyond tasting sweet?

>>20056720
>tea that's naturally sweet
Rooibos seems to be okay (no trigger), I find it recommended in several (laymen) sources.
Regarding sweeteners:

>Artificial sweeteners can throw off your body’s hunger signals or create an insulin response. In addition, sugar or creamer may contain enough calories to switch your body off of “fasting mode”, otherwise known as autophagy.
https://teacrossing.com/does-tea-break-a-fast-plus-5-ways-tea-supports-your-fast/

>>20056758
I mean artificial flavors aren't going to have any meaningful amout on calories.

>>20056461
I'll first try Dayi Dragon Pillar when my order arrives.

>>20056461
Sipping on some w2t big jacko right now.

>>20056773
True. Still leaves the signalling issue open IMO. While I usually dislike purist approaches, I don't want to deny myself the benefits of a multi-day fast only because I've had some flavored teas. Thanks for helping me come to a decision.

For anons interested in it, studies about autophagy are often inconclusive, limited, require more research. To reach autophagy, 16 hrs are like 40-60% likelihood, but 72 hrs give you 95%.

Happy New Years tea friends, got some teapots and sheng to start off 2024.

>>20056494
To avoid your stomach hurting from very astringent teas, drink apple cider vinegar or take a pill of it if you have some. Have heard it helps around 80% of the time.

first tea of the year was some cnnp liubao, good shit, im almost out of liubao...

>>20056461
Just had some milk oolong at a friend's house. Pretty good hangover tea

how do i make green tea with a simple electric kettle? do i turn it off like 30 seconds earlier?

>>20056957
i have 10g of liubao left its so over...
just when it started to snow a bunch too

damn, my tea got stuck in customs cause king-tea-mail didnt mark the contents of packaging correctly.

>>20057260
>heat water to the point where it's simmering but not fully boiling
>pour water in empty tea pot and wait a minute or two
>pour water from tea pot into another cup or mug
>put leaves in empty tea pot
>pour water back into tea pot from mug and let it brew for appropriate time
>pour into cup to drink
>???
>profit

>>20055141
>100°C water for a white tea
WTF?

>>20057312
You can even boil it in a pot. Idk where the "you have to use lower temperatures for white tea" meme came from.

>>20055762
四是死
RIP

>>20055762
>The death number
Damn, RIP

>>20055654
I dropped the gaiwan plate some time ago. But I never used it anyway.

>>20056461
Going to crack into the No. 2 Rougui from W2T in a bit. Will report back.

>>20057523
I lied, it's the No. 6.

>>20057539
Sexooo

>>20057539
Dry leaves in a preheated gaiwan smell strongly of cinnamon and rich sweet strawberry jam. Wet leaves lose that "lower end" and smell slightly acidic.

Through the first three infusions, getting cinnamon and a bit of roast, with some of those deeper strawberry jam parts coming through in a really thick broth. Slight minerality but that's also in the background.

>>20057568
>>20057568
I don't know if this is just me imagining things but I feel like this tea is holding bubbles on the surface much more than most others.
It's really good, and quite nice to have on a snowy January 1st, but I don't know if I'd add it to my rotation for nearly $1/gram. I'll have two more sessions out of it with the 25g I purchased so we'll see if my thoughts change over time.

>>20057587
You can do good yancha for less then $1 per gram.
Try some from essence of tea, or chawangshop, or maybe even king tea mall.

>>20057595
I've also got the Honey Orchid brick from W2T that I've heard extremely positive things about from people whose taste I trust, and some "A+++" grade Honey Orchid from KTM that's about 1/3 the cost, so I'm going to do a side by side of those soon. If I decide to jump further into yancha I'll definitely branch out to some other vendors.

>>20057604
>honey orchid brick
Man w2t knows how to push my buttons
>We commissioned this production to be left with stems and large leaves for this pressing.
But why tho?
Like its probably good base material but what are they trying to accomplish by leaving the stems and yellow leaves in?

>>20048183
>Mettbrötchen
Mettberliner mein Freund.

>>20057629
I feel like Paul is on a personal crusade to convince everyone that large leaves and twigs are good. He loves sending out that huangpian cake in the tea club every December.

>>20057260
Do you have a gong dao bei? Pour water into that to cool it off quicker.
>>20057292
How do you know that?

>>20057587
8+ steeps in and this is settling down into something that's really quite pleasant. I'm liking it more and more as it mellows and rounds out.

>>20057568
>>20057587
Try the cheap A++ rou gui from KTM. I also got strong cinnamon from it and some cherries.

>>20057587
>but I feel like this tea is holding bubbles on the surface much more than most others.
I feel like I have experienced that with yancha before as well. The yancha I got once from W2T was great if rather expensive.

>>20057604
>I'm going to do a side by side of those soon.
I look forward to reading it.
>If I decide to jump further into yancha I'll definitely branch out to some other vendors.
note that dancongs are not yancha

>>20057629
>Like its probably good base material but what are they trying to accomplish by leaving the stems and yellow leaves in?
Probably for cost reasons. Perhaps it also mellows the tea a bit to help it stand up to being fragmented when broken off the brick.

>>20056473
Happy new year /tea/ anons! Sipping XG "love forever" today. Now I kind of want to press my own /tea/ commemorative cake. Hypothetically something like "4chan's /tea/, you're here forever". The wrapper would be covered with /tea/ insider jokes, dated chan memes, and gratuitous Chinese and engrish. Instead of just using typical sheng maocha the cake would be made from a blend of material from semi-aged big factory productions with maybe a bit of non-sheng thrown in for good measure.

>>20057911
>Instead of just using typical sheng maocha the cake would be made from a blend of material from semi-aged big factory productions
Lol just buy like 6 different $20-$30 mystery 2006 cakes from ktm and toss in a few xiaguan tuos for good measure

>>20057911
>4guan You're Here Forever (Paper Tong)
a Fa Zhan He and 2 cent per gram Xiaguan Tibet brick mix?

>>20057943
Get the anon with the lao ban zang cake to donate exactly 7 leaves, one for each cake

brief comparison of two ripes at the same price point I've had today
2022 Dayi 7562:
>really classic, balanced profile
>some red fruit (strawberry?), vanilla, dough, cream, burnt caramel, classic chocolate-woody-earthy base
>good body
>sweetness not as strong as my older 7572
>quite strong compression, needs a sharp pick
2021 Lumber Slut:
>also has the vanilla, cream, chocolate but no fruit. there is the addition of something like smoky, spicy oak. some slight basement vibes on some steeps
>a different aftertaste, a little sweet and smoky. made me think of drinking a scented candle
>compression is much more loose, easy to break apart with bare hands. the leaves are less chopped but dark, wrinkled and oddly squishy. I'm guessing this indicates a higher degree of fermentation

>>20058065
both have no wet pile funk and are similarly enjoyable for me. I feel like I get a bit more brews out of the Dayi, but I also don't measure the amount of material used, it's hard to judge when the leaves and compression are so different

>>20058065
So which did you prefer? Or would you be happy with either?

>>20058074
I like both. the Slut seems a bit more unique to me, but 7562 is a great everyday comfort brew for that classic Menghai ripe flavor and I'm probably in the mood for it more often

is that anon from a few threads ago who was buying a cheap tea tray from ali here? how is it and what did you get?

Got this as a gift from my brother in law, tea in a very fancy box.

>>20058554
Well are you gonna drink it?
I can't translate the writing style script on the front so i can't tell what kinda tea it is
Is there some kinda printed label on the back with a bunch of text and numbers?

>>20058554
Looks nice, think you can you post the part of the package with a bunch of text and numbers? That tea is branded so there should be somewhere on there that has the full product info. It should look something like pic related.

>>20058763
Text

>>20058803
Jasmine tea.

>>20058644
It is a very nice jasmine tea. I also got some more loot, grosvenor mormordica tea and some Lung Ching.

>>20058803
Nice, Jasmine green tea
Don't brew it with boiling water use water that's like 70°c or 80°c somewhere around there, if you don't have a thermometer just boil some water and wait 3 minutes for it to cool off some

>>20058811
>>20058812
lol never mind you know what you are doing

>>20058803
Thanks

>mom forgot to take her shoes off while delivering hot pockets to my mizuya
I'm so mad. She is corrupt with kegare and I can feel it all over. I will never be able to get in touch with the transient nature of reality and the futility of desire while drinking instant matcha now.

>>20059259
>get in touch with the transient nature of reality and the futility of desire while drinking instant matcha
Oddly appropriate combination

>Peruvian chick tells me her people drink coca tea
>can't legally get it in the US (leaves are already extracted)
This is bullshit bros.

>tfw tobacco tea is an extremely poisonous substance and not a tasty broth that tastes like a nice cigar

>>20059502
You can buy it in the us if you digg around some. There are a few importers that ship the coca teabags that haven't had the coca removed domestically or you can just order some from peru.

Had some Spring 2022 "Zheng Shan Xiao Zhong" red from Old Ways Tea some hours ago. Came in a convenient little portioned sachet. Wrote about it:
____
5.3g/195F/5s

Dry leaf smells like stewed peaches and roasty bread. Wet leaf has an aroma note that reminds me of patchouli, and some sort of toasted sweet bun-like quality to it.

Low-medium thickness, low bitterness, low-medium astringency. Sweet, lightly floral body reminiscent of the wet leaf notes. Breadsy quality sticks through on the palate for several infusions. Flavor doesn't persist too long, but it's still pleasant. The varied aroma notes are what stand out with this tea the most.

Tea material of the Wuyi red.

Tea

>>20046012
New
>>20059854
>>20059854
>>20059854

>>20057675
I went to the post office, and that was the reason they gave me.