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I am glad you discovered it through practice. Keep drinking and you’ll see good change in the feeling of your body. Don’t over do it though. And switch tea sometimes.
Wow! So much has gone through your mind. The origin of the word sino in the Latin languages for Chinese had to do with the romanization of “chin”, as in Qin dynasty. That is a very long story; let’s discuss it another time.
You are right that ceramic does not lend its material nature to finer forms. However, that does not mean there are no fine tea ware made of ceramics. There is actually a very long tradition that is alive and prospering in very fine ceramic tea ware. I hope such topic could interest more readers so I can write more about it in tea guardian.In terms of mass produced, readily available and very affordable fine tea ware, porcelain does have a clear advantage, which you have observed.Culture and cultural behavior is a giant topic and everyone would surely have a lot of opinions nowadays. To me, what matters most in the context of this medium, is that we can all share what is good taste, good health and a better lifestyle by way of quality. I hope eventually that transcends languages, cultures, and races.I hope you find tea wares that touch your heart and fit your hand for some enjoyable tea moments.I can feel the excitement there: ready to experience tea all anew. Best wishes for all the experimentations and trials and errors! They are part of the fun!
When your teapot is 260 ml, you have to accept the fact and work from a standard of 260/250 water to the equivalent amount of tealeaves. It’s okay. The teamug I use when I write holds over 260 ml. It’s not my contemplative teacup, but good for daily use and practical. I make lighter infusions and drink a lot of it.Good luck!This will not be a clean and tidy answer: whatever is formed on the tealeaves that is not dissolvable immediately and that stick to the tiny air bubbles in the water when the water hits the leaves.
Most abundantly would be tea dusts. There would also be residues of fungal matters that fed on the tealeaves as the leaves were laid flat throughout the fermentation process. The fungi are killed during firing but the residues remain. That is why this foam is more easily found in fermented teas such as oolongs, blacks, and puers.It is okay not to do anything about it, but some people prefer to scrape the surface of the infusion mass to get rid of them.Kaihua Longding is indeed a very unique green tea, quite the opposite in taste profile than Mengding Ganlu, actually, it tells well your taste preference. Its production location is also perhaps one of the most pristine area in Zhejiang, the green tea strong province of China.
Snow Orchid is just another translation for Xue Pian, ie winter harvests of Phoenix oolongs, which I mentioned briefly in this article:
The genuine origin should be from Fenghuang (ie Phoenix) near Chaozhou in Guangdong, not Guangzhou. Guangzhou does not produce any tea anyway; it hosts one of the largest wholesale market in China though.Hope this help.I’ll have some very good selections of that in my shop to be launched hopefully soon. Have patience, my friends.
I believe this is a worthwhile topic for at least part of a permanent article in the Tea Guardian. You are not the only one with the water retention problem in the lower legs.
The allergic reaction when you have tea prepared from the tap water, however, should be watched out. I am not sure whether it is chlorine or something else in the water that reacts with tea to form compounds that is bad for you. I advise using an efficient filter system for your water even for other purposes. I have no first person experience with the water in any locations in South America so I really cannot be very specific, but I have seen different water forming various stuffs with tea and none would cause allergies, unless the water is polluted.I’ll put the water retention topic in my list of articles that I promised readers (and that’s a long list). Meanwhile pls read detail article on water at this link:
