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I did not know there are so many teashops in eBay before. Thank you for the links. However, only that sheng puer tuocha seems okay, but I think I will search more in there.
In my opinion, the reason I would take the trouble to buy good long’jing in an online shop is because of the special taste it has, which is very different from good Japanese green tea. I think it is good either strong in a Yixing teapot or not so strong in a bigger porcelain teapot, or on a tall glass. However, the Yixing teapot is very important. It has to be good thick Yixing purple clay and very good seasoning. If no good Yixing teapot, maybe a very good small porcelain teapot is better. The different is good Yixing teapot you can use slightly higher temperature water for more taste, porcelain teapot cannot.
I think green tea is good, but more important is more water, more sleep, more exercise, less junk, grease, and deep-frying in food!
There are small independent farmers in other parts of the world who practice quality, traditional processes, and they do not have tea markets like those in China. They need promotion, like this one in Leo’s article: https://www.teaguardian.com/tea-selection-guide/ceylon-uva-hand-rolled-orthodox.html#.UoGIV5HVof8
I think you should separate tea by taste styles for each teapot, not color. Green tea in Yixing teapot is not an argument. It is better if you choose the right teapot. In the beginning it was only green tea and it has since always been the clay teapot. Yixing clay of course is the best.
However, in Japan we can’t all afford real Yixing teapots but some of our clay teapots are very good too. Generally for making tea in a nicer way, not necessarily gongfu style, we still use 300~400 cc teapots with 10g of tealeaves, or more. We use mostly very nice sencha, kabusecha, or gyokuro. They are all green tea.I think glass is not a really nice ware to brew tea in it. Strange taste from the same tea.If you use very thin porcelain ware, your infusion time needs be short, or temperature drop too much for good infusion.@GreenHornTea, have you been able to make the tea? How does it taste?
Nitrogen is an inert gas but maybe CO2 not so inert. It is the gas that most plants use in photosynthesis. Although tea is a made product, I heard somewhere before that there may still be living enzymes in it. That is why I am not sure if CO2 is a good packing gas. I still need find out why nitrogen is not used in packing tea as some brands in Japan did before. There must be some reason.
