path-less-taken.bsky.social
i make strange food
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If you use 17track, it provides translation for the shipping stages
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bulk discount! what a steal!
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i have a set of three modern porcelain teacups that are made using older glazes and techniques, which gives them a rougher aesthetic, similar to much older pieces, at a fraction of the price. they also keep heat pretty well, being quite thick walled, and are just the right size, 80ml
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a 7g sample of this tea is $400. thats a lot of xiaguan tuocha
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you can find it on ebay
wouldnt reccomend it though, looks to be coloured with manganese
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What scent contributes the gay component to this tea?
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did you mean to include a picture of a Qinzhou Nixing pot?
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also had 2007 tieguanyin from wistaria, both teas at 4g/200ml in this pot
i think the TGY needs lower ratio, was a bit drying in early steeps
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whatever is in it is damn good
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Both, if you're a Muscular Christian
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pocha
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if puer becomes popular in this manner it'll be with the cryptobros
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Hongcha as a whole was why I positioned it as I did, the vast majority of hongcha (and personally, my main exposure to it) being CTC
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Any deviation from the perfect dusty harsh teabag is utterly unacceptable - people are suffering endlessly to ensure that it remains the same, replaced if they're not compliant enough.
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Hongcha is a symbol of colonial endeavour, and the stagnant state of affairs that is normality. Tea in the UK, tea in the US South, etc are leaves that have had their individuality forcibly removed from them, made to conform to a limiting set of expectations of what tea should be
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I say yes, others think it should be its own thing
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Hongcha.
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Some particular heichas, like Nongjia Liubaos and Tianjians are everything at once, yellow, green, raw, ripe, aged, young. Some are nothing more than heicha, like ripe Liubaos. Some are old, forgotten, like Liu'an. None of them fit anywhere else.
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Every puerh, of course, is not real puerh - too bright, too dark, too high grade, too low grade, too young, too old, too red, too green, too foreign, too new to the scene, too north. Nothing is enough.
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Puerh takes on many appearances now, and did so too in history, each being identifiable with another category, but also distinctly puerh. Some sheng is very vibrant, and gets called a green tea. Others - too vibrant - pulong. Others, owing to their upbringing, find themselves between hong and hei.
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I'd say it's Heicha, a category full of teas that don't fit into other categories. Qingzhuan is ostensibly a green tea, but is too low grade to hang with the all-bud club. Fu, hei and kang zhuans are sneered at and derided by many drinkers, but are sweet to you if you're patient with them.
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Well, as traditional as modern gongfucha, which is to say not very. I believe this system came about in the 90s.
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The 6 traditional categories are White, Green, Yellow, Oolong, Hong and Heicha. It's dubious, because many teas straddle the line very aggressively.
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Interesting!
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What makes you think that?
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If you dislike the mini tuos, it's worth not giving up on the category.
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these aged teas have really helped me understand what was wrong with the others i had
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did it leave an impression
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zhuni is the best because its the hardest to make, the easier it is to make the worse it is
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Thank you! The cup is actually for wine, I'm misappropriating it..
I have done a pre-order of these teas as they're well regarded (to see if I can be convinced otherwise) and I can see why - good structure, longevity, etc, but it isn't compatible with me, which is a shame.
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awesome work, and nice jianshui
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so far ive had a balhyocha and a hwangcha. my hwangcha was very hongy, which is not my preference. still looking for ddokchas
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I set my yancha rinses aside and drink them once they've cooled down.
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Awesome experiment!
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They're surprisingly available too!