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Enlightened figures; we’re fighting a battle over here for information. As it pertains to food, the big debate rages over whether genetically modified foods need labeling.
That is also why I am apprehensive to buy any teaware online. Yixing? Zisha? Mud from the garden? No idea. So I turn to people who have a clue.M.The guidelines are a good place to start. Generally, I stick with them when making it in a gaiwan or pot.
Water to leaf ratio also makes a difference – with the April Mist, it advises between 75-85 if I remember. Use more leaves if you are infusing on the lower end, fewer if on the higher. It’s been a while since I’ve tried it this way but 1/2g of leaves per 100ml of water worked fine up around 85.
M.
Manila Tran: Such abounds the world ’round, and all throughout history. Otherwise there wouldn’t be any Subway or McDonalds! (…are there Subway franchises in Asia?) Just got a new tea vendor, they sell The Metropolitan Tea Company products. I should contact Leo to see if either of the two local vendors would be interested in stocking TeaHong product…
Chawang: Are you referring to the Verdant Tea $17 puer on Taobao vs $156 at his online shop?
Tea Soul: My recent interactions over at TeaChat (which, in spite of being Adigo Tea’s home forum, is a rather lively and varied site) have pointed me in the direction of Da Yi, th ough I don’t think Hai Wan has come up before. I’ll see what I can find. Unfortunately, I can’t use a non-Chinese debit card to purchase on Taobao.
Now, in general, Puerh shop seems to have a good reputation. They even press their own cakes, which got good reviews – American Hao.
M.
When dealing with large brewing vessels (grote brouwen Schip), the temperature needs to be higher but the infusion time shorter. I think 1.5g to 100ml of water (15g per litre) is a compromise that might work well with proper temperature. What kind of tea did you use? I don’t think the lighter teas such as white, green and greener oolongs work too well in large quantities.
M.
It is hard to fully express one’s intent in just words, especially across the internet and the language barrier many of us have here. I’m limited to a few words of Nederlands, for example. Zilver, horzel, zvaard, zon. Noticing most of those start with a Z.
In any case, what did you use to make your blend? I’ve considered trying to mix a few teas, but so far the ones I’ve got are rather disparate and wouldn’t work well together.
M.
I wouldn’t have had the space at my old house, either. This new one is considerably larger, though the roomates have more or less conquered the entire dining/living/kitchen area. Not sure where I’d put up a cabinet for storage and display yet.
M.Indeed. Part of it is ignorance – it’s not easy to get educated on a subject as deep as tea in the U.S., even if you only focus on one category (puer, or just shu puer or something more specific than that even).
She paid somewhere in the mid $60 range. She purchased it knowing it was fake, fortunately, as she’d some samples and was getting an entire beeng to split with a few more knowledgeable people to try and determine if it was real or not.M.I am going to suggest we be careful with this guy.
https://teacloset.blogspot.com/2012/05/looking-for-internet-vendor-for-aged.html
https://teacloset.blogspot.com/2012/06/2006-star-of-bulang-156-verdant-tea-is.htmlI had originally gone googling for the reputability of another shop; that lead me to what I was looking for, plus the links above.
I think I’m going to opt out of trying his Tea of the Month Club.
M.
