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So not a large chance of different forms appearing in the future?
Good that they are single portion sized! I’ll take a few in to work with me. Currently without a thermometer, so I fall back on teas that are boil-friendly (Hojicha, for example).
When blanched, will these squares fall to pieces, or will that happen during the proper brewing?
In your experience how many brews can I get away with using one serving? I remember an article on the main site mentioning loose puerh that survived upwards of 10 brewings without going south.
Thanks,
M.
That is certainly enlightening! So in this sense it’s a type of merchant. I had wondered if it was related to Hong Kong, but figured that was too easy. Like Longjing 43 I like the multifaceted approach to the name – it has depth. Thanks for the explaination!
M.
As an aside, what does the “hong” part of the name mean? You mentioned “tea hongs” in a puerh article, which means it’s likely an adjective. A perusal of the (at least 15) different entries for “hong” on Google Translate gave me everything from Red (hence Hongcha) to Great to “Death of a Prince” (薨).
Thanks,
M.
Are we able to start telling others about teahong or is it not ready for extra attention yet? I remember Leo mentioned it wasn’t “officially” launched yet, so I’ve kept mum (except my roomates who occasionally shoulder surf). I do tea-facts of the now on facebook and have thought about doing a name drop in a few.
M.Registered and ordered! Looking forward to trying out that April Mist.
One question: Is the 10% discount automatically deducted on new accounts or did I forget something?Thanks,M.I’ll find out shortly; I plan to order a few once Chawang has some time to get back to me.
Rather interesting looking overall; I’ll do a review and compare it to how Leo ranks gaiwan, and I may snag a similarly priced/sized one off JKTeas and cross compare.
M.
Leo,
I found this:https://www.amazon.com/Bonavita-1-0L-Electric-Kettle-BV3825B/dp/B005YR0GDA/ref=reg_hu-rd_add_1_dp
There’s also a few non-electric ones if you want to use an induction range.
Unfortunately, that and another “all stainless” kettles had at least two people mentioning rust on the interior. Not certain what’s going on there.
M.
Not sure what a cha pan is; tea table?
I currently use a microwave; haven’t even invested in an electric kettle yet 😀
M.
I think utilizing a multitude of methods is important to really appreciate tea (or more specifically the other methods). I use sub-optimal stuff myself (ceramic tea pot with a ceramic filter insert for “traditional” brew; a mug and a tea ball for broken leaf “fodder” tea for nipping out the door in the morning). That said, I endevor to acquire the things I need for good Gongfu tea making, because I’d like to try it.
As a kid, we used to drink tonnes of tea. Our way of making tea was simple – a gallon plastic jug, 6-8 “Shurfine Brand Orange Peakoe” bags and hot tap water. Our tapwater was heated by an oil furnace. When we first moved in, there were times when just running the “hot” all the way got you some water and a bunch of steam – being around boiling point, no joke – but we managed to throttle it back to about 90c or so. Brew it for 20 mins or so. Then we’d dump about 1-2 cups of sugar in it (more early on). I don’t think anyone bothered to remove the bags most of the time.
That was tea for me in … Rural(?) Suburban(?) America. East Coast and whatnot. Now I put more effort into it. Back then I didn’t even know full leaf tea was a thing. I thought it had always come in bags, and was always dust.
As for tea at the office, all the tea drinkers use tea-dust-bags. Slowly endevoring to change that; will be more free once I have a better set-up. Planning on keeping a few cups, a gaiwan a chahai, scale, thermometer and a boiler at my desk. Gotta start the influence somehow! I’ve got a lot of space desk space, not much to take it up with. Maybe I should take up bonsai or install a rock garden. Of course, a mug and a tea ball with broken leaf “fodder” will be around for when I’m more mobile around the office.
Pancakes, did you tour that region of China or are you in the PRC?
M.
