/tea/ - nice and fluffy edition

[Anonymous No.19358244]

This thread is for discussing teas, tisanes, and other herbal infusions.
info: types of tea, where to get tea, how to brew tea
https://pastebin.com/80GeeXJV
Previous thread: >>19334037

[Anonymous No.19358251]

general with most posters with asian girlfriends.

[Anonymous No.19358252]

>>19357610
Just say tea. It's already exotic enough. Some sinobo tea server at this tea house told me most confident losers say first flush Darjeeling.

[Anonymous No.19358253]

>>19358251
Tea was brought to europe 400 years ago. Now take your retarded shit and go away.

[Anonymous No.19358274]

anyone familiar with ivan tea? i found that it tastes worse when you sweeten it. i want to find what i can add to it to make the flavor easier

[Anonymous No.19358303]

>>19358251
My gf is indian, does that count as asian to you?

[Anonymous No.19358322]

does anyone else enjoy japanese greens much more than chinese greens?
even the rather expensive long jing or bi luo chun variants I've had are less enjoyable to me than some mid-tier sencha or kabusecha and I go for them much less often

[Anonymous No.19358337]

>>19358303
well, we don't expect indians in the amwf category. but curious, do you mostly drink indian tea or chinese/japanese tea?

[Anonymous No.19358354]

>>19358337
>amwf category
amwf or wmaf* category
me personally i prefer indian girls to chinese girls, and also prefer indian teas. wonder if there's a connection.

[Anonymous No.19358380]

Yingpan shan black ftom farmer leaf, really nice mouth feel. Insane for the price imo.

[Anonymous No.19358398]

>>19358244
I've found out that drinking tea is what's making me so unbearably horny every day
Coffee was taken from me because of heart palpitations...macaroni cheese and anything creamy or milky was taken because of lactose intolerance...I can't give up yet another cherished part of my life

[Anonymous No.19358445]

>>19358398
What are you drinking? Horny goat weed tea?

[Anonymous No.19358457]

>>19358445
Literally all tea. It's the caffeine I assume. FUCK. I never even finished the giant tub of duck shit my ex gave me.

[Anonymous No.19358471]

>>19358398
pu-erh tea lesbian detected

[Anonymous No.19358585]

>>19358337
Chinese (incl Taiwan) or Chinese/Taiwan style teas grown in other SEA regions, Indian, Jap
In that order of preference.
I personally prefer Longjing, TGY and bitter ass shengs. But yes, I enjoy Darjeeling offerings, but mostly the really tangy autumn picks which are usually considered less desirable.

[Anonymous No.19358592]

>>19358354
>and also prefer indian teas. wonder if there's a connection.
doubt. the jap neighbor I know prefers Indian tea as well. Indian tea definitely hits different. Not talking about Assam since assam is so meh.

[Anonymous No.19358771]

>>19358322
Good longjing has a nice nuttiness I don't think I could get anywhere else. I don't really have any interest in other Chinese green teas though. Japan's almost single minded focus on green tea has developed into something pretty good, it's in a weird place in the broader tea market but I enjoy it a lot. Too expensive in general for most "casual drinking", harder to source, harder than most teas to brew, and requires more care to store. It makes sense that black tea became more popular globally, in a way.

[Anonymous No.19358984]

are fundanshis inherently linked to tea

[Anonymous No.19359014]

>>19358244
That tea is straight up furry

[Anonymous No.19359018]

>>19358380
Love the color on those leaves, they look like little jewels

[Anonymous No.19359294]

>>19353309
what did you do to that poor crumpet. it looks more like a pancake

[Anonymous No.19359295]

>>19359014
please dont use that word

[Anonymous No.19359317]

tfw no aspie tea gf

[Anonymous No.19359399]

>>19359317
>no aspie east Asian tea gf
FTFY

[Anonymous No.19359436]

>>19358251
my gf is Egyptian. they have a tiny part in Asia ig

[Anonymous No.19359476]

2nd sample from YS tasting pack. not bad but makes me wish i were drinking the 2013 menghai 7562. might need to adjust the brewing with this one to get the best out of it.

[Anonymous No.19359481]

>>19359436
Netflix Egyptians don’t count, Tyrone.

[Anonymous No.19359487]

>>19358244
That looks like some stuff that's been swept up from a hair cutting salon, not fit for human consumption.

[Anonymous No.19359508]

I suspect that a CHUD is hiding underneath that mess.

[Anonymous No.19359513]

>>19359476
I've never tried the YS ripes, but I think it's hard to beat some factory cakes in terms of value. My Awazon order should be here next week, I'll be sure to report on the 12$ full size Fuhai cake

[Anonymous No.19359523]

>>19359481
She's Coptic though. Mother from Alexandria, Dad from Cairo. Her first language is Arabic and she has a cute accent in English. Got one of those tiny coptic cross tattoos on both her wrists so she can't lie to muslims if they get uppity. real deal egyptian.

[Anonymous No.19359536]

>>19359513
yeah i'm surprised it's about 50% more expensive than the menghai brick as well. there's a couple more YS branded puerhs in the pack so we'll see if it's a pattern.
nice always interesting to get info on cheap cakes.

[Anonymous No.19359544]

>>19359536
Go eat some "pattern" and see how far that gets you. It's from an old radio show if you don't get it.

[Anonymous No.19359568]

>>19359544
i don't get it :(

[Anonymous No.19359604]

>>19359568
I tried to look up the OTR show for you but they're obscure and not easy to find. I'll find it eventually, it's some scifi that I love listening to late at night while doing other stuff. Finding them on cue is not easy.

[Anonymous No.19359623]

>>19359513
There's also a 19$ 7572 taetea cake from 2011 on there btw. Beautiful prices from 10 years ago.

[Anonymous No.19359651]

>>19359623
That reminded me of Devil Dogs, gotta get some.

[Anonymous No.19359684]

Just put in this year's Yunnan Sourcing order, a lot of repeats this time because I'm starting to hone in on my favorites. The dragon well, bai mudan, and orchid aroma lapsang are staples for me, the rest is experimentation. I've had a rock oolong sample before (forget where it was from) but I wanted a little more quantity this time because I know I'll like it.

[Anonymous No.19359690]

>>19359684
Forgot pic, silly me.

[Anonymous No.19359700]

>>19358244
I just opened the pastebin and this is the most autistic shit I have ever seen. You guys cannot be serious.

[Anonymous No.19359713]

>>19359700
You really haven't seen autism if you think a chart is autistic

[Anonymous No.19359746]

>>19359690
You forgot durian, what are you goofy?

[Anonymous No.19359777]

Damn AWAZON finally blew up, i should hurry up and grab a few kilos before you nerds buy it all up.

[Anonymous No.19359790]

>>19359690
Wuui oolong is always a good call. Drink the yaobao ASAP it ages worse then green tea from what ive read so enjoy it while it's fresh.

[Anonymous No.19359796]

>>19359700
I can get even more autistic

[Anonymous No.19359800]

>>19359700
Buy black tea
https://www.fullchea-tea.com/products/2019-yunnan-old-tree-black-tea-dianhong-feng-qing-red-tea-cake-357g
Put a spoonfull in a mug, fill with boiling water. Drink when its cool enough. If you want to make your life easier get a stainless steel filter basket on Amazon, use that in the mug, brew for 3-4 minutes.
Easy

[Anonymous No.19359807]

>>19359700
wait until you see the type of autism coffeefags have. tea is mostly simple, a lot of it works fine with nothing but a cup and hot water

[Anonymous No.19359814]

>>19359777
I wouldn't say it blew up, I never see it mentioned outside this thread. this thread just likes cheap somewhat sussy stores like fullchea

[Anonymous No.19359826]

>>19359513
My awazon orders are stuck at "Origin post is preparing shipment" since like the 30th :(

[Anonymous No.19359829]

>>19359790
Good to know on the yaobao, I've heard great things about it but I figured it would have a similar shelf life to other white teas, I have no problem drinking it quickly based on the descriptions I've read.

[Anonymous No.19359895]

>>19359807
coffeefags are gearqueers which is insanely more autistic than just "measure weight and volume, be careful not to burn" basic baking stuff that tea has

[Anonymous No.19359903]

>>19359895
i dunno, some of the clay tea pot stuff gets pretty intense.

[Anonymous No.19359969]

>>19359903
Clay pot autism is so convoluted and full of grifts that genuinely it's smarter to just stick with porcelain and be happy. Porcelain is outright just the best material overall and is as far as you ever have to gearqueer. Clay is subjective and not required to know to make good tea.

[Anonymous No.19359976]

>>19359796
She can get autistic on my p3n0r

[Anonymous No.19360147]

My non-tea-drinking grandfather apparently has a collection of random teaware he has collected over the years. He recently found out I enjoy tea and decided to show me his teaware and gave me a teapot.

At a glance, nothing looked particularly exciting, but he gave me a clay teapot with some kind of blossom branch design on it from his collection which was nice of him.

[Anonymous No.19360155]

>>19360147
that kyusu could come in handy. if it has a lid, that is

[Anonymous No.19360167]

>>19359476
I've got a cake of the 2019 bu lang pig thats pretty good.

[Anonymous No.19360290]

>>19358244
bitter
bitter
bitter

[Anonymous No.19360332]

>>19358984
>the tea set is wedgwood blue and white
This inspired me to snap a quick pic of my fav wedgwood cups

[Anonymous No.19360411]

Also, another white tea review. This is Spring 2022 silver needles white tea of Feng Qing I got from yunnan sourcing. The aroma is sweet hay, with delicate citrus and delicate floral notes. The flavor surprised me; lightly sweet with toffee flavors, some bitterness, some astringency, some mineral tastes. Color of the liqour was tan. The leaf quality was okay, intact whole buds, little breakage, about half of all buds had signs of oxidation that turned up after brewing. There was quite a bit of leaf flake from broken up leaves clinging to the buds and I wound up with some in every pour - unfortunate. I'm impressed with the flavor of this tea - it hits a little harder than the other silver needles I've had and gave a consistent strength across ten infusions. First infusion at 5 minutes, then 7, 9, 11, 14, 19, 24, 30, 36, then a final multi hours long cold water steep. Delicious!

Overall, I rate this tea a "good", beneath "very good" and above merely "okay", downgraded from very good for leaf quality issues. Others might rate this as being merely "okay" above being just "passable" because the flavor was not delicate enough for a silver needle.

[Anonymous No.19360540]

>>19360411
Sounds nice, i still haven't explored white teas at all, i guess i should try some.

[Anonymous No.19360607]

>>19360290
err then don't drink it?

[Anonymous No.19360624]

>>19360290
So add sugar to the water, fool.

[Anonymous No.19360745]

>>19360147
Proof that autism is hereditary

[Anonymous No.19360802]

>>19360745

[Anonymous No.19361046]

>>19358253
Doesn't relate to this thread which is mostly about east Asian teas. The regular people who drink black tea from tea bags are not the same kind of people who stash Chinese tea leaves, learn Chinese, and collect Asian teawares.

[Anonymous No.19361098]

>>19360290
Keep repeating that three times over and some witches on broomsticks might come to help you out of your problems.

[Anonymous No.19361153]

>>19359690
looks fine, be sure to leave a review here. do you ever steep it long and add milk?

[Anonymous No.19361698]

>>19360290
add less yerba or use colder water

[Anonymous No.19361794]

is it true that you should let your cakes rest for a while after shipping or is it just a meme?

[Anonymous No.19361811]

>>19361794
I have noticed a nontrivial difference in the taste of a tea cake straight out of the shipping box vs after it has spent a few days in my storage.
But that doesn't mean you need to wait to try it. It doesn't matter if you open it and drink some right when you get it. Putting a cake in your storage for a few days isn't going to make a bad tea taste good either.

[Anonymous No.19361815]

>>19361811
desu I don't even have boveda packs yet because all I drink is ripe and I go through it quickly
so I guess in that case it wouldn't make much of a difference?

[Anonymous No.19361853]

>>19361815
Try it next time you get some tea in and see what you think. Drink some right after opening the package and then come back to it after a day or three.

[Anonymous No.19362040]

trying fu brick for the first time today. a sample of this 2017 XiangYi brick from KTM
it brews up much lighter than ripe or liu bao and the aroma and flavor are completely different as well
it reminds me of some semi-aged shou mei I've had. it has a similar combination of "dried apples / pears + autumn leaves on the ground" type notes to those two. also a bit of clean earthiness on the finish and a hint of grain... and a nice bit of huigan / returninig sweetness afterwards

didn't expect it to be so much more like shou mei than ripe or liu bao. it's pretty subtle. I'll have to drink some more before I decide if I want more of something like this in my life. maybe I'll try to push it more next time

does this sound like what a fu brick should typically taste like? I hear some of them can be more smoky

[Anonymous No.19362068]

Just got a Yunnan Sourcing order in, and I guess since I haven't ordered any pu erh in a while, they sent me a sample of their Everyday Drinker Menghai

https://yunnansourcing.com/products/everyday-drinker-loose-leaf-ripe-pu-erh-tea

To be honest I'm still pretty new to pu erh. Typically, while I like the flavor of most ripes I've tried, it has often been too intense to really enjoy a full session, undoubtedly a result of my struggling to find my ideal brewing parameters yet.

Using a fair amount of leaf and flash steeps, this one's been a lot more forgiving, coming out a little more mild while still giving an enjoyable ripe flavor. I've also only ever had Kunming storage ripes, and branching out with this Menghai has been a welcome change of pace, though I'm not well versed enough to hand out good tasting notes. Really grateful I got to try this, definitely inspires me to go back and try the cakes I've ordered in the past some more. I'm very surprised I like such cheap shou so much, though of course for seasoned pu erh drinkers I'm sure the story would be different.

[Anonymous No.19362143]

>>19362068
>I'm very surprised I like such cheap shou so much, though of course for seasoned pu erh drinkers I'm sure the story would be different
ripe is actually a category of tea where you can get really tasty stuff for cheap. that's one of the best things about it
in fact today I'll be receiving a cake that's half the price per gram of this loose leaf from YS and I'm expecting it to be quite nice

[Anonymous No.19362145]

>>19358274
Money's been tight for a while but when it's less of an issue I was hoping to place a moychay order (can I still buy from them as a burger?) with some fireweed. You're not happy with the taste?

>>19358322
I enjoy whipping out my Jap gear, and it's so different from my other teas it fills a niche I feel like more often than China greens, but the ceiling for mainland green is just as high. I need to find more steamed Chinese greens, the one or two I had were truly excellent.

>>19360290
>paprika
>bacon
>seaweed
>lime
>peanut
good mate has all sorts of flavor beyond bitter, but if the bitterness keeps the plebs from spiking the price like actual tea, feel free to stay out.

[Anonymous No.19362166]

>>19362145
>paprika
>bacon
>seaweed
interesting, never got these from mate. it's usually more sweet than savory to me. I guess the paprika and bacon would be from the smoked nature of some mates. to me they tend to taste more like the smell of a bonfire

what steamed chinese greens have you had btw? I've only tried enshi yulu before

[Anonymous No.19362473]

>>19362040
>does this sound like what a fu brick should typically taste like? I hear some of them can be more smoky
There is a bit of a range for fu bricks, some of the modern premium offerings could probably be rightly criticized as being a bit muted taste wise.
There is a pretty big range of fu bricks with different factories making different recipes, also the super premium fu brick is a very modern invention, trying to get in on the puer hype bubble, so they are still learning just how they should go about making one.

[Anonymous No.19362510]

Awazon order has arrived
12$ Fuhai cake (7576 IIRC)
20$ Dayi 7572
2002 6ftm ripe tuo
And a chunk of 2006 Dayi Spring of Menghai

Might dig into the 7572 first. I'm curious about the "benchmark ripe"

[Anonymous No.19362540]

Why does Houjicha feel so weird on my mouth?
It's pleasant, though.

[Anonymous No.19362549]

>>19362510
The idea of 100g sample portions is hilarious and awesome to me

[Anonymous No.19362557]

>>19362549
I think it's a very useful size. Lets you try a tea thoroughly without being locked into a whole cake. Much more useful than 7 gram samples tbqh

[Anonymous No.19362596]

>>19362510
Nice. Report back when you rip into that order.

[Anonymous No.19362606]

>>19362040
>didn't expect it to be so much more like shou mei than ripe or liu bao.
fu zhian never tastes much like shou or liu bao. The stuff I have had is probably closest in taste to semi aged sheng often with emphasis on the sweet and smokey (not all fu is smoked though) side of things while still being distinctly its own thing. Never really thought of it being like shou mei but I could see it being plausible especially the "autumn leaves" angle. The different grades of fu can be distinctive in taste from one another as well.

>it's pretty subtle.
What brew perimeters did you use? I don't tend to think of either fu zhuan or shou mei being subtle but I also leaf heavily.

[Anonymous No.19362617]

>>19362606
I just kind of eyeballed it and watched for the color of the liquid. used about 5 grams I think
I'll definitely try to use more next time

[Anonymous No.19362619]

>>19362510
>Might dig into the 7572 first. I'm curious about the "benchmark ripe"
Not same anon but what do other anons think they dayi 7572 tastes like. I have a 2009 cake that has a distinctly cedar chest with light camphor sort of taste going on while at the same time being a bit less earthy than the typical shou and I was wondering if that flavor profile is typical of the 7572.

[Anonymous No.19362762]

>>19359814
I like fullchea, and I'm glad they finally ship over here

[Anonymous No.19362810]

waiting for 2023 spring puerhs...

[Anonymous No.19362933]

>>19362810
waiting for aged puerh I ordered spring 2023 to get here...

[Anonymous No.19362944]

>>19362933
Please understand, john works hard to ship your tea quickly.

[Anonymous No.19362954]

Junjak just taste like sencha, I'm kind of disappointed. I guess I don't know what I expected.

[Anonymous No.19363283]

>>19362944
To be fair he did ship it fast, China Post Is the one at fault here. Not sure how they can just justify delaying stuff by a over month right now. I am a little annoyed because with how I paid on airmail shipping I expect to be faster.

[Anonymous No.19363563]

>>19358380
I notice it looks like you prefer less material when you brew. What are your parameters on average and what are your thoughts on it?

[Anonymous No.19363615]

>>19362068
>>19362143
I couldn't get through a work week without cheap shou puerh.

[Anonymous No.19364695]

>>19362068
I love ripe pu-erh. After all this time, i stopped caring about brewing parameters. I just throw in a random amount between 5 and 8 g in my 100mL gaiwan, and the time is whatever i feel like. I mostly go by colour. No matter what i do it still tastes good

[Anonymous No.19364717]

Grandpa brewing a sunskate mini while I play ddr. Life is good.

[Anonymous No.19364814]

>>19364695
yeah I always brew ripe by color as well. it makes sense because it can get so dark and the compression levels vary as well so you never know quite how long you need to brew
I try to get a color that's darker than hong cha, but not as black as coffee. I do know that some people prefer their ripes pitch black though

[Anonymous No.19365248]

>>19362619
trying the cheap 7572 from the Awazon order for the second time today
so far it reminds me of V93, much more so than the Haiwan 9978 I was drinking recently. the flavor does not feature the sweetness and distinct burnt sugar / caramel notes nor the fruitiness of the Haiwan cake. it has more of a doughy and woody character, like the V93. I find it a little boring so far, but I don't judge ripe until I've had a few sessions. maybe it really does need to rest more after shipping too

I'm not getting any camphor, I'm guessing your cake had more of an aged taste than this 2011 dry kunming storage one

[Anonymous No.19365638]

>>19360147
provide more pictures of the brown one at bottom left
bottom of pot, close up pics, underside of lid, inside of pot

[Anonymous No.19365816]

>running low on Drunk on Red
>go to YS.us to buy a new tong
>sold out
>check the .com
>also sold out
Well shit, what midrange bulk loose black do I got for instead? It's for kombucha and it's what I've been using for a few years now. I can get by for a batch or two with other blacks in my collection but it will get pricy quick, and plenty have profiles that would clash. Don't want anything smokey or nutty, say.

[Anonymous No.19366224]

are those fruit peels stuffed with puerh actually good or are they just a novelty?

[Anonymous No.19366316]

>>19365248
Pretty sure my 7572 cake was dry stored as well but mine was also a different year and batch so that could account for the difference. If anyone else wants to share their 7572 tasting notes for comparison I am interested to hear them.

[Anonymous No.19366358]

>>19366224
It depends, some of them are pretty nice, some of them are made with cheap ripe.
If you brew with a few small chunks of the peel they taste citrus for the first two or three brews and then they taste more like a standard ripe.
Fullchea has the dried peels themselves for sale if you want to get some and brew it with one of your nice ripes, it's not quite the same as ones that were actually dried and aged inside the fruit but thrn you can control what tea is used.
TLDR yeah they are interesting, don't brew with the entire peel or the citrus flavor is way too strong.

[Anonymous No.19366891]

>>19363563
Pictures doesn't help, it depends which tea i'm brewing and this specific pic is first brew and i do flash so the leaves are not opened at all yet. Usually when i'm done drinking the leaves would almost reach the lid on most teas. I don't weight my tea i just look at the leaves in the gaiwan.

[Anonymous No.19366939]

best 250 bucks i ever spent

[Anonymous No.19367668]

Made some earl grey and stuffed it in the fridge. Waiting for it to cool down.

[Anonymous No.19367716]

Man i really regret it when i skip my afternoon tea.

[Anonymous No.19367725]

>>19367716
The best way I've found to avoid this terrible fate is to make 2 liters of tea in the morning and drink tea all day.

[Anonymous No.19367732]

>>19366939
I thought I was retarded when I spent $70 on mine.

[Anonymous No.19367811]

Had some strange aged mystery sheng today. it has a dominant strong mushroom and old leather taste and smell. Some vaguely fruity and other earthy notes as well. The tea is quite intense in its flavor. However something about the overall flavor profile seems off and just does not work for me. Its got something weird about it I cant place. Unfortunately despite not being very bitter it also does not quite agree with my stomach. I did not end up fully finishing off the tea session because of this. The material itself looks fine besides a few stems, and I don't think it has any overly wet storage on it, nothing that would explain its unique taste at least. I am not that picky with my sheng either so I don't know what is up. Hopefully it will settle down in my storage otherwise it may end up being one of the few true duds in my collection.

[Anonymous No.19367872]

>>19367725
Yeah i should try that more often

[Anonymous No.19367880]

>>19367811
I love buying mystery shengs like that. They usually are at least interesting even if they aren't fantastic.

[Anonymous No.19367927]

>>19366939
I remember that thread.

[Anonymous No.19368080]

>green tea lost its flavor
it's ochaver

[Anonymous No.19368118]

milkies yummies i love milk tea. i bought a gallon exclusively to make milk tea

[Anonymous No.19368131]

>>19368118
I plan to buy some tapioca pearls and a bunch of extracts from my asian store so I can make booba tea

[Anonymous No.19368411]

I want to get into oolong, where should I start? I hear Taiwanese ones are best, any specific recs?

[Anonymous No.19368571]

>>19368411
Oolong is great, some of the best teas out there.
I would suggest checking out tiwan tea crafts if you want to try some Taiwanese oolongs
https://www.taiwanteacrafts.com/shop/product-category/teas-by-collection/new-tea-arrivals/?v=7516fd43adaa
Pick a few that sound good, i would suggest getting 50g bags of at least a few of the teas so you have a decent amount to drink. But don't go to crazy, with the greener oolongs you want to plan on drinking them this year as they aren't really processed to stay fresh.
I can link a few that sound good to me but i suggest you read through some product listings and see what speaks to you. I suggest trying a batch or Oriental beauty, something roasted, and some kind of high mountain tea.
https://www.taiwanteacrafts.com/product/gui-fei-oolong-tea/?v=7516fd43adaa
https://www.taiwanteacrafts.com/product/organic-oriental-beauty-super-fancy-grade-oolong-tea/?v=7516fd43adaa
https://www.taiwanteacrafts.com/product/alishan-high-mountain-qing-xin-oolong-tea/?v=7516fd43adaa
https://www.taiwanteacrafts.com/product/lishan-90k-high-mountain-oolong-tea/?v=7516fd43adaa
They also have some black teas too which might be worth sampling

[Anonymous No.19368574]

>>19368571
Oh and here is one of the cheaper teas
https://www.taiwanteacrafts.com/product/baguashan-baked-four-seasons-oolong-tea/?v=7516fd43adaa

[Anonymous No.19368680]

Wenshan Baozhong soft and nice mouth feel

[Anonymous No.19368766]

Drink more 23 year old ripe puer

[Anonymous No.19368771]

>>19368766
going to crack open the 21 year old ripe tuo from Awazon soon

[Anonymous No.19368791]

>>19368766
That 23 year old Riper:
>has never heard of raw pu-erh in his life
>goes through half a tong of ripe every month
>buys the cheapest factory cakes he can find
>doesn't think, just sipps
>"Fullchea order coming in"
>hopes his mom doesn't discover the pu-erh attic
>"what do you mean it all tastes the same??"
>is more mushroom than man at this point
>"got Haiwan in my gaiwan ;))"

[Anonymous No.19368826]

>>19368791
God i wish that was me

[Anonymous No.19368847]

>>19368766
is there any point in aging ripes? once the wet pile taste disperses from the cake is it really going to change much?

[Anonymous No.19368850]

>>19368847
they do change, though less dramatically than raws. if you want to see how much impact ageing can have on a ripe, try some of the wet stored ripes from yeeon

[Anonymous No.19368874]

>>19368850
i have 15 & 10 year ripes and they taste pretty much the same as 1 year old ripes. i also have black teas from the same mountain, same harvest that taste completely different. raw aging i can understand but the whole wet piling is going to break down so much of the tea that i really dont think there's much point in aging ripes

[Anonymous No.19368881]

>>19368874
>i have 15 & 10 year ripes
that's the issue. they need to be older or more humidly stored

[Anonymous No.19368882]

>>19368847
Some of the older ripes were much less fermented then the modern ones. Those lighter fermented ones tend to benefit more from aging. Beyond that it does make some difference, but its nowhere near as dramatic as raw.

[Anonymous No.19368890]

>>19367732
i was looking at this one but the steeping basket not having an elevator function rendered it useless desu. i can't remember it having a timer?
waking up in the morning with your tea already being ready is worth every single buck.

[Anonymous No.19368922]

>>19368890
sounds like you want a Teasmade

[Anonymous No.19369014]

trying the 12$ 2009 Fuhai 7576 cake from Awazon for the first time
doughy, woody, creamy, a bit of dark chocolate. very tasty aroma of cookie dough and vanilla. nice medium body. no wet pile aromas or any off flavors.
a very classic, balanced factory ripe, tastes basically the same as the Dayi numbered recipes to me. nothing fancy, but very good value if you want that classic Dayi taste except at half the price

as I drink more of my Awazon order I'll try to see if I can spot any clear differenes between this cake and the Dayi 7572 I also got. so far I've enjoyed my session with the Fuhai more, but maybe I just overbrewed the Dayi cake a bit. we'll see. they're certainly quite similar

[Anonymous No.19369036]

>>19369014
Nice, it seems like fuhai was making some good teas in the 2000s.

[Anonymous No.19369229]

>>19368890
>i can't remember it having a timer?
It does, but not the kind you want.

It has a 30 minute keep warm to hold at whatever temp you set, and it has a 1-10 minute brew timer, but you can't fill it with water and tea leaves then set a timer to make tea at 8am or something like that.

Instead I fill it with water before going to bed, then wake up and hit the button to pre-boil and hit the bathroom from my morning absolution, then get dressed and come down to 190f water that is being held at temp for up to 30 minutes. Then I just add tea to the brew basket and let it steep until it's at my desired strength.

Doesn't sound as hands-free as youd like, but I also spent a hell of a lot less.

[Anonymous No.19369683]

>>19368847
Yes, they do change some over time but less than raws. An extra decade or so also really helps ensure the wet pile tastes clean up.

[Anonymous No.19369748]

Lowkey ripes basically taste the same desu.

[Anonymous No.19369752]

THERE IS ALWAYS
ROOM FOR TEA!

[Anonymous No.19369818]

>>19368680
amazing new gaiwan. when did you get this? where?

[Anonymous No.19369963]

>>19369818
Amazon really recently not the best size i have to hold it with my thumb under it otherwise i burn my fingers but i like the look of it.

[Anonymous No.19369981]

11 year 7581 cold brew for kombucha.

[Anonymous No.19370056]

>>19369981
how's that 7581? I hear the recipe tends to be particularly fruity. I should try it sometime

[Anonymous No.19370063]

>shipping withing europe is 35 euros
the fuck??

[Anonymous No.19370073]

>>19370063
co2 tax for sustainable shipping

[Anonymous No.19370076]

>>19370063
what store? that sounds ridiculous unless you're buying like 20 kgs of tea

[Anonymous No.19370088]

>>19370073
gonna buy from china instead now which will result in more co2, genius
>>19370076
just checked the price with 50g, moychay had only UPS which was 35euros and hotsoup around 25 so still pretty crazy, probably similar price for most stores then. wanted to pick up some of moychay's cheapo ripes

[Anonymous No.19370114]

>>19370088
you sure they don't have cheaper shipping options? even shipping from China and Japan isn't this expensive, that's just stupid

[Anonymous No.19370115]

>>19369963
thumb on top of the lid fingers under the gaiwan not the usual way of handling it my bad.

[Anonymous No.19370144]

>>19370056
I like it. Definitely on the "brighter" side of ripes. No funk, no wood/forest floor, just sweet and mellow.

[Anonymous No.19370399]

drinking 2009 Long Xin Tang "Nan Nuo Shan" Ripe Pu-erh. 3 grams and 3 min steep, then 4 min, then 3. thick mouthfeel. blackcurrant. Its not super smooth. its good. but not incredible. Got it as part of a sampler. 3rd steep still has lots of body and flavor.

[Anonymous No.19370406]

>>19368411
i like medium roasted oolongs the best, dong ding is my favorite. ktm has some good ones

[Anonymous No.19370411]

>>19370399
I think I got some of that from proust. Wasn't a fan.

[Anonymous No.19370430]

>>19370411
its good. if this was randomly served, i wouldnt have much complaints.

[Anonymous No.19370513]

>>19370430
>>19370399
totally an easily acceptable tea?

[Anonymous No.19370517]

>>19370430
When I say wasn't a fan, I mean I wouldn't reach for it over any other ripe I've got. I only had two sessions with it though. I should probably start actually taking notes at some point.

[Anonymous No.19370520]

>>19370513
It was probably just as acceptable in 09 as it is now.

[Anonymous No.19370536]

>>19370520
what?
>>19370517
yeah i started taking notes, gonna have to up my pu erh game. the price is cheap too so idk,i think YS tea is pretty high quality no matter what.

[Anonymous No.19370580]

>>19370517
whats a good high grade ripe pu erh recommendation?

[Anonymous No.19370588]

>>19370517
you should take notes too. maybe drop a few grand and rent a nice place for month like me.

[Anonymous No.19370594]

>>19370517
i drink tea in a place that costs like a few grand a month. do u think that changes the taste of the tea?

[Anonymous No.19370737]

>>19359700
I thought it was autism too until I got curious and ordered some fresh green tea, and now I'm dropping 100usd orders

[Anonymous No.19370896]

>>19370580
Tasted like black forest cake. Layers of vibrant cherries and smooth chocolatey notes.
https://kingteamall.com/products/2019-mengku-rongshi-bo-jun-wish-cake-500g-puerh-ripe-tea-shou-cha?variant=31514188709991
>>19370580
I don't think its a tea that wildly changed with age. It was probably just ok when it was pressed, and just ok now.

[Anonymous No.19370941]

>>19369752
I see all that model paint lurking back there

[Anonymous No.19370952]

only had 9 grams of gyokuro letft in the bag so i decided to brew the whole lot
honestly feel like i'm on amphetamines lads

[Anonymous No.19370970]

>>19370580
>whats a good high grade ripe pu erh recommendation?
Best ripe ive ever had, tasted like dark chocolate cherry cake, still kicking myself for not buying a brick when it was cheaper. Any way he sells 100g portions, totally worth the 40¢ per gram.
https://tea-expert.net/mengku/00135-mengku-bojun-2020?page=2

[Anonymous No.19370978]

>>19370896
>Tasted like black forest cake. Layers of vibrant cherries and smooth chocolatey notes.
I just posted about that same tea, well different batch same recipie, goddamn it was good, black Forest cake is exactly how i would describe it

[Anonymous No.19371370]

>>19370970
>>19370978
I salute you, fellow anon of exquisite taste.

[Anonymous No.19371656]

What's the deal with the tea curious water recipe. It says amorphous silica is difficult to find. It doesn't seem like it is. Is this not just the pharmaceutical grade Silicon Dioxide they add to pills and stuff like that?

[Anonymous No.19371948]

>>19367880
>I love buying mystery shengs like that.
I enjoy it to and usually have decent luck. I am hoping this cake will settle down after a few months in my storage. Still not sure why the cake tastes off, perhaps its haunted or something.

[Anonymous No.19372020]

Is LBZ sheng a meme worth paying for?

[Anonymous No.19372144]

Planning a retarded W2T order, about to commit to generational poverty.
Basically a tong of the new thing is, plus some samples, and one of every dragon ball/coin.
My cart has gotton to the point of instability and can crash the site if you look at it wrong, I am truely reaching a higher plane of autism my fellow lesbian bros.

Did I miss anything?

pastebin.com/H9qBFU2E

[Anonymous No.19372331]

Bruh... I'm speechless. I'll never be able to reach your level.

[Anonymous No.19372382]

>>19372144
I still can't read white2tea product descriptions without feeling pissed off about the lack of origin information, like where the fuck are these teas from

[Anonymous No.19372396]

>>19358244
Marigold tea with nattokinase for vaxx damage

[Anonymous No.19372443]

Daily black tea (red Ai Lao mountain), enjoying it more with low temp (around 80c) for the first 3-4 steeping then 90c until it doesn't taste good enough. Might drink some raw pu-erh later.

[Anonymous No.19372449]

>>19372443
The Nuo Gu Wan small trees from this year (farmer leaf) Smells incredible, fresh, fruity, honey.

[Anonymous No.19372718]

>>19372020
>LBZ sheng a meme worth paying
Meh, you can get plenty of exciting bulang sheng for a fraction of LBZ prices.

[Anonymous No.19372739]

farmerleaf 2023 spring teas are out :DD
really beautiful wrappers, three cheapos this year it seems:
https://www.farmer-leaf.com/collections/yunnan-pu-erh-tea/products/spring-2023-huey-wa
https://www.farmer-leaf.com/collections/yunnan-pu-erh-tea/products/spring-2023-fa-zhan-he
https://www.farmer-leaf.com/collections/yunnan-pu-erh-tea/products/spring-2023-bangwai-small-trees
>>19372144
have you ordered it yet? i would wait a bit to see if the stuff on farmerleaf is interesting, hes probably gonna release more cakes along the week

[Anonymous No.19372755]

>>19372739
Oh baby, should i go all in on fresh greens firm farmer leaf, or buy a kilo of old ass ripe?

[Anonymous No.19372770]

Day 3 of my scale being broken
Im pretty sure this is somewhere between 8-12 grams of ripe, ive already lost a good portion of my eyeballing accuracy in just a few short days, i was hoping the larger piece would be 7g but i doesn't feel right, then adding the second piece i know i went over but can't tell by how much.
Pls send scales

[Anonymous No.19372774]

just ordered these:
https://spiceoflifeinc.com/shop/tea/black/mile-high-chai/
https://spiceoflifeinc.com/shop/tea/black/earl-grey-creme-vanilla/
https://spiceoflifeinc.com/shop/tea/white/white-silver-needles/
how'd i do bros (got three ounces of each)

[Anonymous No.19372796]

I'm putting mums in my black and can't be stopped

[Anonymous No.19372818]

>>19372739
New oolong black too "Spring 2023 Fen Shui Ling Oolong Black"

[Anonymous No.19372829]

>>19372382
Think of it as an exercise in tea identifying. Inspect them very closely. Note the grade, the tasting notes, the condition, age, blend/single origin, perhaps even terroir.
Life is chaotic. Not everything needs a label.

[Anonymous No.19372904]

>>19372739
I've been meaning to check our farmer leaf for a while, but I honestly just don't drink enough raw pu-erh to bother. maybe once I drink all the stuff I do have
the only raw I've wholeheartedly enjoyed so far was a semi-aged cake that had a very pronounced long-lasting huigan, but it was also pretty expensive
if anyone can recommend a raw cake that's cheap, not to bitter and has a good huigan, I'll be sure to try it

[Anonymous No.19372915]

Anyone had problem with tea addiction worsening depression and anxiety? I lately went overboard with 2023 shinchas, drinking them like 4-6 times a day, (I'm underweight guy). I go into a loop of more anxiety -> drink more tea to feel good (with increasing jitter and diminishing feel-good throughout the day) -> compensate with more tea. The caffeine probably affects my sleep quality, and when I wake up next morning I have even more crippling, borderline psychotic depression worrying about everything and wanting to die. If I start drinking (tea) early next day I feel the tolerance and it doesn't feel as good anymore, but if I wait until later into the day, it's the most gruesome miserable wait. If I manage to skip a day, the next cup is heavenly.

I had a tooth extraction a while ago and had a week of almost no tea, and in comparison it was the most stable and calm days in a long time, then since getting the new harvest green teas, I've been a complete wreck with my whole life revolving around tea. The problem is, once I start, I can't stop without drinking at least 2 more rounds/varieties within the hour, and if I start early (recommended to not have caffeine for sleep), I still need another session in the evening. I wish I was joking, but don't mess around with fresh tea. Does anyone else have a tea drinking problem, and tips on how to have more healthy relationship with it?

[Anonymous No.19372927]

>>19372915
I've definitely gotten excited about trying new teas and drank more as a result, but for me that's only like 10g/day split across two sessions (also a lightweight here). Even at that level I just stop feeling good, the tolerance means by the time of my 2nd gong fu session I'm getting drowsy and need that "hit" to feel normal. Usually to reset I just go cold turkey without caffeine for a week or two and then start back up with ~3g light sessions instead of hammering my body again.

I'd highly recommend you just chill out about tea for a bit, don't worry about the fresh teas "going bad," just do what you need to do to drink at a pace that makes you feel good long term. For me that means maximum 1 gong fu session a day of 4-5g, and then if I'm craving more tea I will make decaf coffee or a caffeine-free herbal teabag. Caffeine may be legal and abundant, but it's still a drug, and especially if you are prone to anxiety (I am too) you should be careful with it.

[Anonymous No.19372929]

>>19372915
I also tend to get obsessed with my hobbies for a while, but it always passes into a more stable phase
my advice is, find something else to do other than sit at home and drink tea. and if the caffeine has you feeling jittery or anxious, do some sports to use the energy for something productive and to calm down. preferably something you can do outside like jogging or swimming, so you can't do it while snorting shincha

other than that, maybe skip the spring greens next time if you feel forced to drink them ASAP. and get something less stimulating, like GABA oolong or ripe pu-erh, or at least bancha

[Anonymous No.19372932]

>>19372774
>flavored tea
Its a start
Lets us know how the white is, that one can be a bit tricky to get right

[Anonymous No.19372936]

>>19372796
Nice
>>19372144
Godspeed anon

[Anonymous No.19372939]

>>19372915
Get exercise untill you are tired, improve sleep quality, good luck

[Anonymous No.19372942]

>>19372904
It's hard to recommend teas that just got released. Might be better to buy loose pu-erh leaves instead of a all cake. Usually the more expensive the less bitter lasting it is so it's hard to find the best of both worlds. Need to try and adjust brewing to best fit your likings when you get your tea. >>19372449 I got this one and if i brew it "wrong" it can be very bitter for my taste so just need to adapt but it's really good and on "cheap".

[Anonymous No.19372966]

next sample. took a while to build up to drinking this one, because to me the smell is quite weird.
my palate doesn't really know what to do with the odd funky note in there either. lucky there's enough here for a couple more tastings. checking the YS reviews i think "old books" is probably the right description.

[Anonymous No.19372972]

>>19372915
Do you eat? Try eating

[Anonymous No.19372973]

How do you drink tea without becoming a skeleton? I’ve already lost 25 pounds this year.

[Anonymous No.19372975]

>>19372973
This is for you too >>19372973

[Anonymous No.19372978]

>>19372975
That one my bad >>19372972

[Anonymous No.19372985]

>>19372975
Yes but I have no appetite and you can’t eat anything too oily or sweet because it ruins the flavour of the tea.

[Anonymous No.19372989]

>>19372144
kek
I had a similar idea but with their entire ripe lineup. I decided to skip for now because my collection is too big. Did you email them to see if they have a discount available?

[Anonymous No.19373008]

>>19372985
Drink water and wash teeth? just don't eat right before tea? wtf are you talking about?

[Anonymous No.19373009]

>>19372966
Yeah aged pu-erh can be a bit of an acquired taste. It's definitely interesting though, you wouldn't be getting taste associations like "old books, beetroot, damp cellar, old furniture" anywhere else

[Anonymous No.19373023]

>>19373009
yeah i'm definitely not disliking it, my brain just doesn't know what to do. which is not an uncommon reaction to fermented stuff at first, i find. definitely a fascinating drink.

[Anonymous No.19373044]

>>19372932
what's wrong with flavored tea?

[Anonymous No.19373052]

>>19373009
> you wouldn't be getting taste associations like "old books, beetroot, damp cellar, old furniture" anywhere else
Shiraz

[Anonymous No.19373053]

>>19373044
It's typically just cheap commodity tea with food flavorings sprayed on it, kinda like how they don't use the good stuff to make flavored whiskey.
If you decide to dive into the world of loose leaf tea you can get an incredible range of flavors and textures that exsit without any added flavoring
But hey drink what you like.

[Anonymous No.19373218]

>>19373044
NTA
If you want black tea with a nice flavour without paying a large sum try the Jin Jun Mei from Fullchea

[Anonymous No.19373279]

trying the 2002 6 Famous Tea Mountain ripe tuo from Awazon for the first time
supposed to be a lighter fermented recipe. this tastes very different from other ripes I've had. it's very woody in a "rustic" way and even has a bit of those beetroot / cellar notes that I associate with aged sheng and liu bao. it doesn't really have the doughy or chocolaty or sweet flavors I usually get from ripe
I'm not that good with aged pu-erh notes yet, but it's interesting. not sure if it's 100% my thing yet, but I'm glad I grabbed a tuo

[Anonymous No.19373337]

>>19373279
Nice glad you tried it, i agree that its on the woody side of things and that is has some aged tea taste which is interesting because it's probably almost entirely dry ass kunming storage. It definitely has a somewhat unique flavor profile which is nice.
I would suggest trying it grampa style with like 5g in a mug as well, that's how i drank it about half the time.

[Anonymous No.19373340]

Gib tea

[Anonymous No.19373343]

>>19373337
>has some aged tea taste which is interesting because it's probably almost entirely dry ass kunming storage
yeah I wondered about that too. it honestly reminded me the most of one wet stored sheng I tried, but a milder more mellow version if that makes sense
thanks for the recc. I might try boiling it at some point too just to see what it does to the flavor

[Anonymous No.19373394]

>>19373343
My best guess is that its made with a bit lighter fermentation than typical ripes are today, i think i rememer seeing some fairly green leaves in the gaiwan at the end of a session

[Anonymous No.19373606]

>>19372796
This is a great photo.

[Anonymous No.19373645]

>>19373053
>>19373218
did i do well with the needles afayk?

[Anonymous No.19373661]

>>19373645
haven't tried them from this site, but they tend to be a solid choice. maybe a bit overpriced for 14$ per ounce

[Anonymous No.19373684]

>>19373645
Given how little the website gives about the origin of these teas (it appears to cater to the casual western market in the same manner as teavana) you probably overpaid, but silver needle is so inoffensive it will probably still be good.

[Anonymous No.19373793]

>>19372989
Nah, I haven't ordered yet. I have came to my senses a little though and am only ordering a cake of the thing, since the whole point for me to buy tongs is to not open them.
I wouldn't really expect a discount. All the 7g ones only come to about 150 for 400g. Total cost is around 500 for 1500g.
It will be interesting what the bonus will be since Paul cannot pull the here's a ball bro trick on my any more.
I need Jesus or something man I already have enough tea for the apocalypse, getting dangerously close to jian any%.

[Anonymous No.19373852]

>>19373793
please show a pic of the lot once it arrives, would be fun to see.

[Anonymous No.19373949]

Bros im literally turning into puerh

[Anonymous No.19373956]

>>19373949

[Anonymous No.19374080]

I tried simmering some aged sheng and mixing it with soy milk. Unfortunately I think I simmered the tea to long because the end result tasted like liquid mushroom death. it had an unpleasantly strong fungal flavor and even when mixed it soy milk it still felt like gut rot. I had to toss the whole batch.

[Anonymous No.19374096]

>>19374080
What kind of ratio did you use? For ripe i usually use like 7g in 1.25 litres, if i use more tea then that it's way too fucking strong

[Anonymous No.19374103]

>>19373949
How is your teeth patina coming along?

[Anonymous No.19374110]

>>19374096
I used 15g/2L but it was all tea that had already been half spent (leftover from gongfu). How long do you usually simmer the tea for?

[Anonymous No.19374189]

>>19373852
Yeah sure, I'll make the new /tea/ thread too once I've tried everything and are ready to share my extremely scientificly important results. Not exactly sure how to organize it though and I'll definitely have some notes. Maybe a tier list for each category? Like hong, shou, sheng, misc experiments, smoked experiments, etc. Could also do updates as I go and then compile it all together.

[Anonymous No.19374210]

>>19373793
>the whole point for me to buy tongs is to not open them
This makes me seethe but I can't disagree. I haven't bought a tong before as full disclosure, but help me ideate on this. What's the median experience when obtaining a tong? You like a cake so much you decide to buy a tong. What's going through your mind?
>I'm going to age this tea and love it even more in 10 years
>I will rarely drink anything else, this is merely a bulk purchase
>I like this tea so much that I want potentially many years worth such that if it stopped being available to me, I would not be as disappointed.
>My grandchildren will love this! (tfw no tea gf)
Or the flexibility that it could be any of those things?
Help me justify my own tong purchases over just buying a shit ton of a variety of cakes.

[Anonymous No.19374245]

>>19374110
>How long do you usually simmer the tea for?
20 minutes
In theory the amout you used should work okay. But i have no experience simmering raw. I would be afraid to do it with anything but really old raw with some serious storage to mellow it out

[Anonymous No.19374303]

>>19373793
>the whole point for me to buy tongs is to not open them.
Even if you open them so long as you ration the tea it will last a long time. Opening the tong wont prevent the tea from aging. If you really hate opening the tong buy an extra cake or two to sample as the tea ages.

>>19374210
>What's the median experience when obtaining a tong?
Whenever you want to, but probably not before you are sure you wont get bored of tea and regret it.

>Or the flexibility that it could be any of those things?
I think that is probably the best answer. You don't need to get into tongs but they can be nice if you have a reason to. The closest thing to a traditional tong I have is a sleeve of this ( https://www.chawangshop.com/2006-myanmar-kokang-mei-hua-bing-raw-puerh-tea-100g.html ) I bought before the owner hiked the price. I am generally happy just buying single cakes and prefer having lots of variety but here are some reasons why I personally may consider buying a tong:
>I really like a tea and want to stock up before its gone because it may be hard to replace.
>I like the tea and it is a really good deal right now but will probably go up significantly in price.
>I want to try my hands at aging my own tea.
>The sentimental/aesthetic value of having your own aged tea that you have kept for decades.
I do have a tea I have my eye on grabbing a tong off once I have more money. The tea in question is not great now (currently in the bland middle aged stage) but is cheap and I think it has potential in another decade or two. Not really in a hurry to grab it though as I would rather have more interesting teas now and there are other cheap teas I could age if I really want to even if this one sold out.

[Anonymous No.19374349]

Im either going to order two fresh as shit cakes from farmer leaf or a kilo of old ass shu. I can't decide what i want to drink for the next several months

[Anonymous No.19374394]

>>19374210
Mainly just to age. In 10-20 years I want to have a stockpile of amazing aged teas that I can daily drink. And doing it yourself is much cheaper. It's also just a fun side project and I'm sure I will learn things along the way. My theory is that to age you must buy more tea then you consume, but you also need the self control to not drink it now, and to help the self control you need to place mental layers between you and the tea, like a padlock. By buying a tong it adds another mental layer with the bamboo, since you have to open it, like a seal, if I just had a cake laying around I would be much more likely to cheat and break into it. Also it's easier for storage, and may as well buy a tong for luck. Also the time is now to buy, it's only ever going to get more expensive. I'm not very concerned about teas becoming unavailable, maybe if it's a 1 of 1 experiment or something that cannot be easily replicated but there will always be another harvest, and eventually something similar will come, possibly surpassing the original. 100% I will buy a tong of the thing just not right now, I have it on good authority this harvest was fucking banging.

[Anonymous No.19374395]

>>19374349
Fuck it, im going with farmer leaf. His cheap lao man e cake from fall 2022 was the best ta i bought last year

[Anonymous No.19374396]

>>19374349
Fresh from farmer leaf anon go for it godspeed

[Anonymous No.19374426]

Okay i did it, I guess im a young sheng drinker now.

[Anonymous No.19374430]

>>19374426
I had to make sure i at least got a sample of one of the teas he actually processed himself. Also i guess his wifee processed the Fa Zhan He, im really excited for that it sounds fantastic.

[Anonymous No.19374435]

>>19374426
i've been teetering on the edge of getting a cake from him for a while and you just pushed me over. time to sift through and make a choice i guess.

[Anonymous No.19374457]

>>19374435
My sample size is one so far, and it was a tea he sourced instead of making himself but it was damn good. The shipping being included in the price makes ordering a litte easier psychologically even though i know im paying for it anyway. I would definitely nab a cake if you have been considering it.

[Anonymous No.19374522]

I just found out they grow coffee beans in yunan, probably going to have to order some.

[Anonymous No.19374538]

>>19374457
i ended up with the bangwai small trees as well, and a few samples. seems like the right pick for the stuff in my budget.

[Anonymous No.19374547]

>>19374538
Nice yeah it sounds like a good one

[Anonymous No.19374580]

Sirs when puerh collapse 2.0?
Price on some of these teas are just retarded. It's literally rotting tea,

[Anonymous No.19374609]

>>19372739
>>19374426
Let's GO boys! Stocking up. Had to get a piece of that Laotian cake. Plus the single tree sampler.

[Anonymous No.19374620]

>>19374580
I don't think there will be a "collapse", the old best stuff will still be expensive as it gets older and more scarce. Material pressed into cakes today though is probably not going to appreciate in value the same way tea from 2 decades ago did since everyone is in on the game of trying to age puerh to make it valuable now.

[Anonymous No.19374641]

>>19374609
Nice, im interested to hear about that broder tea, i had a nice one a few years ago that chanwangshop pressed

[Anonymous No.19374648]

>>19374620
>western hemisphere market has joined the chat

[Anonymous No.19374653]

>>19374580
>Sirs when puerh collapse 2.0?
never ever, labor is just too expensive in china now to give us early 2000s prices again. On the bright side a lot of the tea is better then it used to be in terms of precessing and the quality of farms. The increased price has made sourcing teas from random remote villages economically viable and allows us to try all kinds of teas that never would have been made before.

[Anonymous No.19374678]

>>19370896
NTA but should I get the 2020 version of that tea?
compared to 2019 it's cheaper but has an organic certification...
hmmm

[Anonymous No.19374696]

>>19374678
Different anon but i tried the 2020 and thought it was fantastic, my description of it was the same as that anons. My sample was from a kilo brick but its the same batch of tea. You can get a 100g sample from this guy for $45
>>19370970
Anyways i think either year should be pretty good

[Anonymous No.19374725]

>>19374696
I can't into russian but are these the same tea?
https://kingteamall.com/products/2020-mengku-rongshi-bo-jun-wish-cake-500g-puerh-ripe-tea-shou-cha?variant=38080103612596
if so that's about $10 cheaper.

[Anonymous No.19374730]

>>19370970
so the year 2020 is good? ok i think i might order 100 grams.

[Anonymous No.19374733]

>>19372774
>https://spiceoflifeinc.com/shop/tea/black/earl-grey-creme-vanilla/
interested in earl grey. never tried earl grey outside of supermarket brands.

[Anonymous No.19374736]

For pu-erh how does 5grams per 100 ml and 20 second brews sound?

[Anonymous No.19374740]

anyone have any information on the:
Menghai tea factory (Dayi) is working hard on same target and published a brand new shou tea series "Yi Yuan Su". ) ??

[Anonymous No.19374742]

>>19374736
20 second initial brew (after a rinse) seems about right, might be a little light but it's a good starting point to adjust strength as needed.

[Anonymous No.19374743]

>>19374696
il get a 50 gram of this and another nice pu erh. any other good recommendations?

[Anonymous No.19374765]

Any information on this line?? Google does not have any info or reviews.

[Anonymous No.19374834]

>>19374725
Yeah im fairly certan its the same tea

[Anonymous No.19374843]

>>19374765
KTM used to have a big page explaining it on the old website. I guess it was an experimental batch from dayi using some new fermentation techniques and possibly adding specific microbes to the fermentation process. They were trying to maximize the beneficial compounds produced during fermentation. Im assuming they meant polyphenols and things like that.
Keep meaning to try it but never got around to it. It was always expensive, i think it was first listed for $80 a cake.
Ive seen two batches on KTM from successive years, dont know if they made more.

[Anonymous No.19374850]

>>19374743
Get a sample of this
https://kingteamall.com/collections/2000-2006/products/2002-tailian-international-puerh-tea-seminar-commemorative-cake-400g-puerh-sheng-cha-raw-tea

[Anonymous No.19374861]

>>19374843
yeah it seems experimental lol. but the packaging looks nice lol.

[Anonymous No.19374863]

>>19374834
welp first time buying from russia. hope my order doesn't get stuck in customs or something lol

[Anonymous No.19374865]

>>19374850
>https://kingteamall.com/collections/2000-2006/products/2002-tailian-international-puerh-tea-seminar-commemorative-cake-400g-puerh-sheng-cha-raw-tea
no thanks, no raw for me. Im looking for a good high quality ripe.

[Anonymous No.19374870]

>>19374863
Nice, you got the noble sir, im thinking about that too.

[Anonymous No.19374876]

I'm looking for medicinal teas. For example green tea helps with plaque. Turning helps with inflammation. What else?

[Anonymous No.19374891]

>>19374876
Drinking this. 20s rinse. 20s 1st steep. 1 minute 3rd steep. Its bitter, dark, thick mouthfeel. Has dark fruit flavors. no astringency.

[Anonymous No.19374898]

>>19374863
That guy isn't actually in russia, its a Chinese guy, his store is in china. His website just is focused on selling to russians

[Anonymous No.19374908]

>>19374865
Oh sorry im not sure what else to recommend for exciting ripes, i rally haven't had that many premium ones.
I guess the dayi "dragon piller" and "silver needle white lotus" are both popular.

[Anonymous No.19374930]

>>19374908
whats your opinion on the pu erh on YS that are about $10/25 grams? they have quite a few choices in that level. i want to get a few of them but does it make sense to get a bunch of teas at the same price? I have a sampler pack and a few at the $5-$9/25g-50g. YS doesnt seem to have more premium ones but i like YS because the descriptions are easy to read.

[Anonymous No.19374933]

>>19374908
i want to get the premium one mentioned but the full cake is a better choice. either I get one full cake or a bunch of higher quality samplers but cheaper per gram.

[Anonymous No.19374938]

>>19374908
>dayi "dragon piller
looks good too.
Im drinking this atm:
mengku-grade-3-ripe-pu-erh-tea-mini-tuo-cha, its pretty good, probably one of the best in the sampler i got.

[Anonymous No.19374963]

>>19374678
>compared to 2019 it's cheaper but has an organic certification...
Organic puerh does not mean bad. MengKu RongShi has been making organic productions for years. Supposedly they have over 7.2 square kilometers of organic tea plantations.

[Anonymous No.19374969]

>>19374930
all their more premium ones are all of their store brands so idk.

[Anonymous No.19374981]

>>19374908
alright thanks for these reccs.

[Anonymous No.19374982]

>>19374930
>YS
I keep meaning to buy one of these but never got around to it
https://yunnansourcing.com/collections/gu-ming-xiang-brand/products/2014-gu-ming-xiang-bu-lang-tribute-cake-ripe-pu-erh-tea

[Anonymous No.19374986]

>>19374982
YS is such an easy site to browse and navigate, like all sites should be. that KTM isnt easy. like what the hell?

[Anonymous No.19374988]

>>19374963
Also I just checked and it looks like the 2017 and 2019 are organic certified as well, so I don't think they changed the source material. Different batches can always vary though. I think 2017 was the first year of their ripe "wish" series.

[Anonymous No.19374995]

>>19374938
I really like menku Tea Factory teas, their modern productions are extremely clean and their processing is fantastic. I havent had a bad one yet.
It can be a little confusing because they have a second factory under the same brand, the cakes always have the abstract squiggle of a bird or a tree or something on the front, haven't tried those yet.

[Anonymous No.19375025]

>>19374995
mengku eh. 2020 MengKu RongShi "Bo Jun" (Wish). I might get the 100 gram sample too. cake is obviously better. and i might also get the two Dayi mentioned.
>>19374908
those two look good, popular eh? ok i might get these too then.

[Anonymous No.19375061]

>>19375025
Sorry i cant be more helpfull
The dayi lao cha tu bricks also get mentioned a lot when it comes to ripe, not high end per say but they do rise in price quickly.
Its made up of the collected tea nuggets for the fermentation piles, the tea will sometimes compact into these dense nuggets. Specifically the dayi ones get praised here pretty frequently.
I know brand like xiaguan do premium ripes but i don't know how good they are. Xiaguan has a particular hose flavor thats a bit funky and off tasting so not a brand where i would drop big money for one of their raw offerings.

[Anonymous No.19375065]

>>19375061
>not a brand where i would drop big money for one of their raw offerings.
*ripe offerings
I drink a ton of xiaguan raw, classic stuff, i even like their ripe, but most people woild probably find it offputting.

[Anonymous No.19375070]

>>19375061
no problem. its all good. its helpful.

[Anonymous No.19375075]

>>19374982
>https://yunnansourcing.com/collections/gu-ming-xiang-brand/products/2014-gu-ming-xiang-bu-lang-tribute-cake-ripe-pu-erh-tea
fuck this looks good too. it says the cha qi is strong for a ripe.

[Anonymous No.19375082]

>>19375075
Says it's from the same batch of ripe as this
https://yunnansourcing.com/products/2014-hai-lang-hao-bu-lang-tribute-brick-ripe-pu-erh-tea
Which shows you how much that guy is marking up for his brand image, he makes a lot of really expensive teas including an honest to god laobanzang ripe (allegedly)

[Anonymous No.19375087]

>>19375082
>Which shows you how much that guy is marking up for his brand image
what do you mean? comparing those two links, one of the is only 1 dollar more for a sampler.

[Anonymous No.19375091]

enjoying some cold brewed bi luo chun to kick off the morning, the cheapo stuff from fullchea. it's pretty good but i think i prefer longjing for this.
tried a cheap keemun the other day but it got a pretty weird, almost mentholic(?) taste.
anons who cold brew, what do you like to use?

[Anonymous No.19375093]

>>19374982
>I had to hijack my hubby's account to write a review
tfw no tea wife

[Anonymous No.19375128]

>>19375087
lol i need to go to bed

[Anonymous No.19375212]

>>19374641
I'm sorry mate I haven't been able to decipher this. What is broder tea?

[Anonymous No.19375279]

>>19375212
They meant border tea. In the context of puerh it typically refers to puerh style teas processed outside of Yunnan across the border in neighboring countries hence the name. That Huey Wa cake from farmer-leaf comes from Laos right near the yiwu region.

Also does anyone know what happened to the 2023 Huey Wa? seems odd if they sold out already despite the 2022 still being in stock.

[Anonymous No.19375411]

>>19375279
>Also does anyone know what happened to the 2023 Huey Wa?
It looks like they took the listing down. Maybe the accidentally published it early?

[Anonymous No.19375425]

Speaking of farmer leaf im having some cheeky fall lao man e

[Anonymous No.19375503]

>>19375061
yeah Dayi Lao Cha Tou is good if you want a really great thick body with good longevity

[Anonymous No.19375505]

>>19375425
Oh baby this was quite the choice for a late night tea session, really got me sweating

[Anonymous No.19375528]

>>19374891
What are they? I personally can't drink anything with caffeine

[Anonymous No.19375563]

>>19375528
Dried citrus fruit peels stuffed with tea
If you just wanna buy the dried citrus fruit peel fullchea has some. It's really good.
You just rip off a few small pieces (1/8 of a full peel or about half of one of the "leaves") and toss them in a mug, then add boiling water. It tastes like dried citrus peel. If you get some buy one that's at least 3 years old, it needs to be aged to mellow and create the proper flavor
https://www.fullchea-tea.com/collections/tangerine-peel-439

[Anonymous No.19375646]

>>19375563
What about Maga mushroom? Or something? Turmic tea seems cool. Etc etc?

[Anonymous No.19375671]

>>19374609
im really tempted to pick up the Nannuo cake, the sample i got from 2021 was great but at the same time i can get a new teapot for that price...

[Anonymous No.19375790]

>>19375671
"Expensive tea in cheap teapot taste better than cheap tea in expensive tea pot" Anon chan 2023

[Anonymous No.19375807]

>>19375646
>Maga mushroom?
Chaga mushroom, its not bad, dark woody flavor
Havent tried tumeric tea
Cutting up some ginger root and simmering it tastes awesome
American ginseng makes a herbal tasting tea thats really stimulating

[Anonymous No.19375824]

Anyone ordered the new oolong black from farmer leaf?

[Anonymous No.19376066]

Nuo Gu Wan small trees on pic, very fruity taste perfect for summer. I want to order again from farmer leaf but i know i shouldn't.

[Anonymous No.19376164]

Hey did someone archive /tea/ - Jackie Chan edition 04/24/23?

[Anonymous No.19376170]

>>19376164
>>/ck/thread/19191563

[Anonymous No.19376212]

>>19358592
what are you talking about then

[Anonymous No.19376694]

YS sample. to my pretty poorly educated palate this one tastes like a little bit improved version of the cheap 7542 i got at fullchea. still i can't say i'm a big fan on the raws i've tried so far. i like that sheng taste, but the astringency in front of it just sours the experience for me. user error?

[Anonymous No.19376712]

>>19376694
I have similar feelings about sheng. it also doesn't help that my throat is really susceptible to drying out with such astringent tea and that sheng can get really pricy
shopping for it is kind of annoying too with all the fake claims about tree age and famous areas
really doesn't seem worth the gamble for me personally when I know I could just get a 15$ factory ripe cake or some basic sencha and almost definitely enjoy it

[Anonymous No.19376742]

>>19376712
>my throat is really susceptible to drying out
funny you mention that, me too. maybe people with fuckin dry mouths are just gonna struggle with sheng.
i won't write them off entirely but i'm assuming the good stuff will be way outside my budget.

[Anonymous No.19376958]

>>19358771
Black tea was the only tea you could reliably and economically ship across the ocean without either fucking up the taste or becoming mouldy

[Anonymous No.19377066]

>just bought tea
>itching to buy more tea
I have to stop. This is madness

[Anonymous No.19377335]

>>19376694
Kunming stirage doesnt mellow out teas the way that wetter storage does. Even when they are 20 years old they still have some edge to them. You can try using less leaf, and or shorter brew times but their is going to be some astringency/drying moth feeling and bitterness, that's part of the appeal imo
I love sheng but i also seem to taste bitter flavors less strongly then some people do I wouldn't be surprised if that plays in to it.

[Anonymous No.19377339]

>>19377066
Just be completely broke, it works for me

[Anonymous No.19377360]

>>19377066
This is basically me
>>19377339
That will be me soon

[Anonymous No.19377602]

My KTM package ETA: never ever
/̵͇̿̿/’̿’̿ ̿ ̿̿ ̿̿ ̿̿(﹏)
Why China-man, Why is your shipping so slow?

[Anonymous No.19377614]

>>19377602
You just got really unlucky. Your package has been waiting about as long as mine did when i ordered in the middle of batflu.
I guess you could email the KTM guy beut he will probably just give you the please understand. Still might not hurt just to feel like you are doing something

[Anonymous No.19377626]

NEW THREAD:
>>19377624
>>19377624
>>19377624

[Anonymous No.19377632]

Are haiwan stuff good? I blind purchased a lot of their ripe cakes

[Anonymous No.19377661]

>>19377614
Thanks, I will email KTM if another month goes by but you are right that he cant do anything besides declare the package lost. I honestly think it will get here eventually, I mostly just complain because I feel like it. My main concern is if it shows up when I am out of town and the package gets left out.

[Anonymous No.19377679]

>>19377632
>Are haiwan stuff good?
They typically make some pretty solid affordable ripe cakes.

[Anonymous No.19378157]

>>19376164
>>19376170
Jackie Chan

[Anonymous No.19378389]

>>19377614
Actually NTA, but I am in agony

[Anonymous No.19378428]

New to /tea/ but love tea and am growing a plant of my own currently. What cultivars might I want to grow if I wanted to scale up and personally process my own tea?

[Anonymous No.19378544]

>>19378428
>What cultivars might I want to grow if I wanted to scale up and personally process my own tea?
Thats a really good question, it really depends on where you are and what is actually available to you. It seems like most modern commercial operations are propagated by clones. So they idea would be to find varietals that are known to do well in your environment. Beyond that you have considerations like cultivars that are intended for oolong production or some other specific type of tea.
I have one tea plant, its a varietal developed for cold weather and im still not sure if its really viable where i live.
I got a plant from these guys
https://camforest.com/collections/tea-camellias
If i could grow anything where i live i would go with Chinese assamica, since it makes nice white tea and white tea is reasonably easy to produce.

[Anonymous No.19378618]

>>19378544
>Chinese assamica
I'm in a warm area well within the marine layer so I can (and do) grow pretty much anything. I'll look up assamica, thanks for the suggestions, appreciate it.