puerh

@puerh@mstdn.social

Mostly tea. Sometimes yixing. Occasional :opensuse:

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dave_heumann, to tea
@dave_heumann@heads.social avatar

@tea Wtf, why did you boost that very very racist post?

I'm not reposting it, because I blocked the account, but sheesh

puerh,

@dave_heumann @tea all the guppe groups boost anything that tags them, it isn't like the boost had intention behind it.

puerh, to tea

I'm going to add my '09 qingzhuan to my daily drinker list now. I got a kilo of it around last year, and haven't really been drinking it much. I think I'll try my best to change that, it's still quite nice!
@tea

I'll also try to be more active here. We'll see if I manage to do either. 😅

image/jpeg

babelcarp, to tea
@babelcarp@social.tchncs.de avatar

Miserable day here in NYC. Gonna rain all day. But I’ve done the only errand I needed to do.

So…let’s settle in with some wet-stored puer.

@tea

puerh,

@babelcarp @tea That balance scale's amazing.

turbobureaucrat, to tea

@tea, is this really a valuable teapot characteristics?👀

https://mastodon.social/@gedeonm/112022474214984443

puerh,

@turbobureaucrat @tea It has "value" in that people want it, but I don't think it holds any value beyond that. I have lots of pots that pour amazingly, and lots that don't. The sloppiness of the pour isn't a factor I've ever considered when pairing them.

puerh,

@dave_heumann @turbobureaucrat @tea
If the pot's a single-hole filter, there's metal filter inserts that are gentle enough to use on clayware. They seem to work well at keeping the leaf away from the spout.

puerh, to random

https://marshaln.com/2024/02/crashing-prices/
When I got into tea, I was thankful that 7542 prices weren't that absurd. It's not amazing, but it used to be fairly cheap. Seeing the 2020 production reach over $200 per cake is truly something.
I've not had Dayi on hand for at least five years because the prices, and I don't think that'll change any time soon.

In good news, nobody is buying mid-2000s xiaguan flame bricks so they still cost absolutely nothing.

puerh,

@babelcarp @tea

puerh, to tea

I think this is another healthy reminder that I should serve tea to friends more often. @tea
https://peacefulrevolutionary.substack.com/p/a-guide-for-prospective-tea-monks

babelcarp, to tea
@babelcarp@social.tchncs.de avatar

The last tea of the year is 1970s Guangyungong pieces we bought from Yee On’s Hong Kong bricks-n-mortar shop in 2007.

The inky liquor is sweet and camphor, and the penetrating camphor of the huigan lasts and lasts.

https://babelcarp.org/babelcarp/babelcarp.cgi?phrase=Guangyungong&define=1

@tea

puerh,

@babelcarp @tea I had a cake of 90s GYG and it was really delightful. As far as I know, later productions started using less yunnanese leaf. Were 70s productions still true pu'erh?

puerh,

@babelcarp @tea
I don't personally mind where the actual maocha comes from as long as it tastes good, but it would be nice to have more transparency. On the other hand, that transparency might kill otherwise good border tea's value in the market. I recall White2Tea having issues with being too transparent and being torn to shreds over percieved product value due to that. Perhaps a little bit of mystery's better for all of us.

nomadbynature, to tea
@nomadbynature@101010.pl avatar

Am i being paranoid, or does this aged white tea cake look like it went through wodui?

I hear that lately the practice to 'artificially age' white teas through wodui process is rampant😵‍💫😵‍💫😵‍💫
I don't really think there is a reliable way to tell, just by looking at the leaves, so having a reliable supplier seems more important than ever.
Taste seems ok, but not like my other aged white tea. Do you have any experience with aged white tea, that just doesn't seem 'right'?

@tea

puerh,

@nomadbynature @tea It doesn't look particularly unusual. Maybe a little bit light in color, but shoumei tends to look that way under certain lighting.

ellestad, to tea
@ellestad@sfba.social avatar

2021 Lesser Evils Small Batch Shou Puerh mini in the pot and thermos today.

# @tea

image/jpeg

puerh,

@ellestad @tfb @tea What they suggest seems excessive. I'd probably just rinse longer and accept the first brew's going to be a bit weak. You could always gently toothpick apart the ball after a rinse to help separate the leaves.

turbobureaucrat, to tea Russian

I have a question, the answer to which isn't yet settled in my mind. However, the act of asking it makes things a little clearer.

The @tea that we drink is all about Camellia sinensis. Is it inevitable or accidental? Could there be some other plant instead of it? Or is it that only Camellia sinensis's characteristics can lead to what we now know as a huge family of different teas, pleasurable for drinking? Maybe there is some not cultured Pcamellia psinensis which could create the ptea culture?

puerh,

@turbobureaucrat @tea The obsession about tea probably stems from the caffeine. Coffee's not that far off too.

baptnz, to tea
@baptnz@vis.social avatar
  • "Beautiful cup you have here"
  • "It is a sake cup"
  • "Oh. Can it be used for @tea , also?"
  • "No, this is for sake."
    [awkward silence]
  • [strong disapproving vibe] "… but, I mean, you can do what you want"
  • "I'll take it!"
    [Narrator] one did in fact poured oolong in it at the first opportunity

😈 🍵

"tea" cup from Kanazawa, filled with oolong

puerh,

@baptnz @tea A cup's a cup, and a cup that pretty should be used!

babelcarp, to tea
@babelcarp@social.tchncs.de avatar

I reserve the right to change my mind (again), but I’ve decided that I have been gongfu brewing shu puer wrong.

What’s the point of short short shupu steeps, I wonder? No matter how hard you push it, it won’t bite, so why not give it at least a minute from the first steep on to develop a luxurious thickness? So what if you don’t get ten good steeps? Life is short, says I.

@tea

puerh,

@babelcarp @tea Agreed! I have two pots for liubao, raw-ish liubao goes in a small pot and the ripe stuff goes in a larger pot with thick walls. Rather four creamy cups over fifteen thin steeps.

There's some Dayi shu that isn't as "ripe" as that of the average XiaoFa tuo and probably is better done gongfu.

zdl, to tea
@zdl@mastodon.online avatar

deleted_by_author

    •
    puerh,

    @dave_heumann @hairylarry @zdl @tea This may be the funniest way to skirt the law I've seen. I wonder if the accuracy of their refractometer went down to compensate. :ms_thinking:

    nathanlovestrees, to tea
    @nathanlovestrees@disabled.social avatar

    Sometimes teacups are too small for me so lately I've been stacking my brews into a big mug. Featuring 2008 Menghai puer from W2T.

    @tea

    puerh,

    @nathanlovestrees @tea That pot is gorgeous. You should show it off more often!

    ematts, to tea
    @ematts@mastodon.online avatar

    @tea #tea #teableau ☺️ cherries and white tea no caf 🪻🌻🌸

    puerh,

    @ematts @LeafyEricScott @dave_heumann @babelcarp @tea
    tea can often feel like it has significantly less caffeine than it does due to other things involved. L-Theanine changes the way caffeine affects the body, after all. I'm sure someone much smarter will be able to cite something related. :)

    Private
    puerh,

    @babelcarp @tea I don't think any major factory was producing under #4.
    Stuff gets weird when you enter into smaller factories. FengQing's 7813 recipe is not Xiaguan, Macau Hualian's 7542 isn't DaYi, and LanCang has probably used every random number under the sun.

    puerh,

    @babelcarp @tea I've never seen them make a #4 recipe, all the famous recipes I've seen of theirs use established factory numbers. Also on fake 7542, I don't think Macau Hualian's is "fake". even xiaguan and cnnp were producing 7542, which is why early-2000s cakes are such a minefield.

    Private
    puerh,

    @babelcarp @tea
    This is somewhat true, but also somewhat wrong. qinghuini for example is the intermediate layer of zini and duanni, and tends to have some characteristics of both. There's a gradient and that's where all the weird subcategories come out.

    ellestad, to tea
    @ellestad@sfba.social avatar

    Saturday is black tea day, 2021 Red Wine Black tea, Thailand tea from Pu-erh.sk. Seems a bit odd to order Thai grown, Yunnan-style black tea from Slovakia, but Peter is a nice guy and the tea is good.

    @tea

    puerh,

    @ellestad @babelcarp @tea Good, cheap, probably sells at decent margins. Probably similar to why vendors are starting to source VN oolongs.

    Private
    puerh,

    @ellestad @tea I'd lean towards acidic and dark teas like ripe pu'erh. Ripe seems to stain everything it comes in contact with.

    puerh,

    @tfb @ellestad @tea Most teas are slightly acidic, a bit less than coffee iirc.

    turbobureaucrat, to random Russian

    A little diary.

    In this thread I will document my tea tasting journey.

    puerh,

    @zdl @babelcarp @nomadbynature @turbobureaucrat @tea
    I'm willing to go out on a limb and guess that most violations of PDO are US selling champagne. I'm also not sure how Vietnam producing pu'er or India producing longjing has anything to do with 'the west', given every country in that list is part Asia.

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