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I managed to luck out; our break room has some shelving for everyone. I compact my stuff so I don’t take too much room. Coworkers are a little bewildered at the measuring of tea weight and water temperature, though. It’s a little funny, brewing Chinese style teas in a Japanese style teapot. Intending to get a similarly sized Chinese / Generic one soon, though. Been eyeballing mugs as well, though. Rishi has a few good ones.
M.
I gave this a good cupping today. Can’t believe it made it’s way to the back of my collection somehow! It had completely slipped my mind, which is something bizarre.
White teas have steadily gained more favor with me, and Zenghe teas in general are my top. I like the darker fermentation. But this specific method, whatever it may be, really steals the show. I get the floral sweetness of gongfu a black tea I’ve had (called Gongfu Rustic at Teahong, can’t find any info on “Shenhulin dabai”) while still getting a clean cereal-like taste from the white tea. The aroma is also evocative of sweetened shredded coconut. This is going on my next order, I think it may become a regular work tea.Brewing method: 95C for 1 minute in a Kyusu (Japanese side-handled teapot) at a ratio of 5g per 250ml. Subsequent brewings were 30 seconds, 45 seconds, 45 seconds and 60 seconds.M.Ah, so I have tried it! It’s been a little while since I’ve made some, though, so I’ll get on that tonight. Finding that white tea rates very highly with me. I’ve had less than great examples of every category except white. Haven’t had Longevity eyebrows yet, though, as I haven’t seen a well regarded supplier. Might change things.
Anyways, Fujian is my “Eventually” visit spot in China, after Hong Kong. Where exactly in Fujian, I don’t know. Zenghe, maybe, because I like Zenghe whites. Or Fuding…Wuyi…Houlin Gang…
Might have to resort to throwing darts.
M.
There’s some on http://www.teahong.com
M.Yeah, top drop works best with curled leaves. Anxi Wulong does especially well, since they tend to be fairly massive leaves in tight balls.
M.I am also planning to go there! Sometime around 2015. Apparently round trip tickets for the SO and I are several thousand dollars D:
I have found this: https://wikitravel.org/en/Hong_KongM.Of that list, I’ve only had the Silver Needle Supreme. It’s great, probably my overall favorite white tea so far.
The rest of those I’m going to have to try and order; the Luan Guapin slipped through my net last time on accident. The golden tip looks especially must have.
M.
I store all of mine in the retail packaging. Most of my tea, and all of my Chinese tea, is from TeaHong, which uses some nice foil-lined bags along with Mylar bags in cardboard tubes. Seems to do the trick.
The rest of my tea is from Den’s, which comes in a ziplock style bag:
https://www.denstea.com/images/Powdered-Sencha30g.jpg
The one Pu’er cake I’ve had I just left in the tissue paper.
Here’s a good article: https://www.teaguardian.com/how-to-make-tea/tea-storage-container.html#.Ucx3r9jLsko
M.
