It’s a special favour a local Hong Kong style cafe sells to me from their own supply near the Chinatown here in Sydney. Fortnum and Mason in London carries some really fancy ones. Didn’t buy any there. Happy with what I got for what it does.

He maybe the greatest writer, but I think the kind of tea he based his comments on was more limited than even what I have now. Our understanding of the world has changed so much from even when I was a high school kid reading Animal Farm in the full version the first time. To me, Chinese tea is amazing. I have not ventured into a lot of choices yet, but such selections as Congou Rustic, White Peony Classic Floral and April Mist have transformed my previous understanding of what tea is. The information about tea making in this site has helped me to rethink how I should make tea with these different tealeaves. Otherwise I may not be able to experience their real taste.

I have had that. Quite a price tag for an average tasting Taiwan oolong, though. I bought that thinking I might be able to save some carbon footprint by buying it from our neighbour than from a bit further from Taiwan. However, they say in their website they use lights in place of the sun in wilt processing. It seems to me an awful lot of electricity for all those lights. I wonder if that’s really less carbon or more.

This sounds like a brilliant solution at first. However, if you take a tin or a jar out from the fridge, there will be instant condensation on it, that will do great harm to the whole can of tealeaves. It is better to use up the whole tin of Darjeeling once you bought and opened it. 

Very meaningful discussion. I have never even imagined this kind of specialist knowledge in the use of teapots. Why is a high density teapot chosen for a low temperature infusion? Does dancong refer to Phoenix oolong?