any good wet storage sites besides yee on tea?

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>>21905356
Another from my yuge tea order from Awazon. Golden bud.

Anyone tried this one?
https://thetea.pl/en/produkt/2013-xiaguan-yiwu-zhi-chun-sheng-pu-erh/

>>21905384
nope
I enjoyed the youle sheng they had

am this anon >>21894657
I'm drinking the first one in my picture today. Sorry im not a connoisseur like some of you to be able to describe wet leaves perfectly but somehow both of the ones in my picture taste the same. the chunpin is the one with that really nice taste for me (and not pictured). the close one is the first one. it tastes like daiyi's normal cheap puerh but with a hint of that taste i like. I'm glad i tried them both. maybe my opinion will change with time as i drink through more of the cakes. I definitely don't dislike them so i consider it a success but at double the price of the one i like i don't see myself rebuying either. the first one in the picture might be a possible rebuy if i come to like it but the original that made me love their tea, the chunpin (not pictured) is still my preference. i do like that type of smoky richness with the hint of fruity undertone that this one has but it's not as strong. i think it will be my go for gifting samples though.

I wish i could explain this 'fruity taste' i like. it almost tastes the black currant ricolas without the menthol? That type of complex 'fruitiness'

>>21905375
pretty!

>>21905375
>>21905889
I've always thought Awazon could double their Western retail revenue if they'd just take some good photos.

>>21905960
Please let me buy cheap cakes a little longer..
Actually I noticed they haven't pressed a cake since 2022, I hope it's alright over there.

>>21906032
i don´t even know how they stay afloat

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>>21905889
It has a nice taste as well. Reminded me of tomato or dough.

>>21905960
I thought the same. See picrel. You get a better product for your money, but it doesn't draw people in the same way. Besides the presentation, they could at least use a better camera.

>>21906060
I think they do wholesale on the Chinese market and this is just a side thing.

>>21904700
>Just looked it up, cursorily, cheaper than I thought for light weights, so maybe the expense will be the tea after all.

Yea rates from UK to my country are not expensive, and that cost is on me anyways. We could also do a tea swap if you like, I have ~250g left of FL 2023 Huey Wa Sheng, which I wount finish.
Do you have a preferred private communication channel?

>>21906454
forgot my trip after failing captcha

>>21906455
for fucks sake, I had too much tea today already

I just had Thai-flavored Bubble milk tea and found out it's a combination of star anise, vanilla, and cardamom.
Star anise infusions are sold online, as is Cardamom tea, but how should I add the vanilla?

>>21906528
you know you can buy vanilla pods or powder right

>>21906528
>Star anise infusions
>Cardamom infusions
Can you not just buy the actual spices where you live?

>>21906568
>>21906592
I don't know if there's something special I'm supposed to do, or if you just grind them up and throw them in.
Is it as simple as just adding the things you want?

>>21906599
I've never tried it so maybe another anon can answer better, but spiced tea as a concept is not new and you should be able to look up recipes. Like indian spiced chai for example.

I expect it boils down to some variation on throwing them in, yes.

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>>21906460
>>21906454
Sure.
Oder14@protonmail.com

>>21906599
When I make indian chai I just boil whole spices
I guess a little vanilla extract would be fine

>>21905384
Do thetea.pl sends full price invoices?

>>21906611
Would crushing the vanilla pod cause it to steep better?

>>21906616
I haven't done it with vanilla myself but crushing does generally make them steep faster

>>21906612
I know anon complained about ordering to the US and getting taxed
In EU obviously not an issue

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>>21906603
Cool. I'll send you a mail with a variation of the pic to verify it's me and then we can do the deal.

>>21906612
>>21906637
Anon who complained here, yes they sent the full price invoice. DHL did remove the invoice/duty charge so I didn't have to pay any tax (like I thought) and I got the package within the original timeframe.
But yeah the invoice was the full price that I paid.

>>21906684
What was your order? Just aged oolongs or something else? Some of their black teas are really good and I enjoyed the one liu bao I had from them too

>>21906690
All aged oolongs except for the Shan Li Xi "Old School" charcoal roasted.
The aged oolongs were expensive so I didn't look around their shop for anything else because I didn't want to spend any more money. The shanlixi just happened to catch my eye and sound potentially good.
I'll post my thoughts about the aged oolongs plus comparisons to a couple other aged oolongs I got from other sources in a few weeks after I give them a chance to acclimate

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>>21906684
I hope the full invoice senders lose their flip flops on their way back from the beach, mfs.

>>21906788
you wouldn't evade a tax...

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>>21906599
Don't bother with actual spices for Thai tea, it'll taste different from the bubble tea you had, more like a bad masala chai. Get a Thai tea mix like pic related.

For all the well-drunk anons, where does Kenyan tea stand in comparison to the Asian stuff? All I've every had was Kenyan tea on account of being born and raised here. I've had Indian masala tea while I was there and it was pretty good tbdesu but the tea flavour took a back seat to the spices in my opinion. It tasted bland otherwise.

How do I make iced tea? I mean obviously you just add ice, but do I just have to deal with the ice diluting the tea and making it watered down?

>>21906892
You put the tea in the fridge. Or freezer, to preference.
Apparently some iced tea is cold brewed. I have no idea what the difference is between just making normal tea and letting it cool down (I don't drink iced tea), check some recipes o algo.

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>>21906808

>>21906855
I wouldn't give my dog Kenyan tea.

>>21906855
I haven't had that much Kenyan tea, but I think it's comparable to Indian. Mostly simple black tea, but probably good and nice value if you can get it fresh locally.
No one can really approach the far east in the huge variety and refinement of tea, they've had thousands of years of obsessing over this stuff. But I'm sure it's easy to get solid black tea in Kenya

India and African countries are much newer players in the tea sphere and they are trying to find their own upmarket varieties, but it's still quite experimental and we'll see what sticks. I know there are some white teas being made in Kenya nowadays, those could be interesting to try.

>>21906652
I emailed you back. I'm telling you here just in case it never went through.

>>21906855
Kenyan is all Assamica I think. CTC tea (teabag tea) is nearly all Assamica, and Africa is a huge source of it. Chinese tea (sinensis) tends to be 'lighter' in comparison, sweeter and more floral, but they grow all varieties.

India (as we think of it) never grew tea until we introduced it. Neither did Africa, so in terms of range and quality nowhere compares to China. They usually have a few good teas, but the overall variety and quality is worse e.g. Japan has matcha and its gyokuro, and something of a seaweed taste to its greens, but that's about it. The rest of the stuff is not notable.

>>21906855
>born and raised here
In Kenya? Neat.
I've had a few loose Kenyan (and Malawian) white teas that were quite nice; they were slightly inferior to Chinese white teas at their price range, but very different and well worth having sometimes to spice up the tea-drinking rotation. If memory serves they've all come to me through What-Cha, a vendor that's big on sourcing from all over; idk how representative WC's (heh) selections are of what's grown there. What I wasn't crazy about was the Kenyan purple tea I tried, but there was only one of those and it was years ago; I'd give that style another shot. All in all I'm thrilled to see African tea become an increasingly serious player, and look forward to what Kenya can produce in ten or twenty years.
I adore Kenyan coffee and have every confidence in the country's terroir; it's more a matter of the people learning to master the crop, which they will (as an American I've held some negative feelings towards China's presence in Africa over the years, but if great tea is the consequence, maybe I've been wrong), and the tea plants themselves; the prospect of them being left semi-wild somewhere over there to grow as they please is a nice one. Are they local styles you'd highly recommend we try? I haven't had a good Kenyan black tea but I'm sure they're out there... and if there are Kenyan herbal teas or traditional tea-drinks, feel free to share those too.
>It tasted bland otherwise
A lot of Indian tea is like that, sadly- intended just to be part of the chorus, never the soloist. Darjeeling is better, and it's a diverse category, but in all honesty I like the African teas I've tasted more than any Indian tea. Japanese, Korean etc. styles are too different from the Kenyans I've known to compare.
cheers, anon

would my vanilla coffee creamer go well with my tea or should i make fruity syrups

>>21907118
cont.
The Kenyan teas I talked about were all higher-end products; most of what's grown is cheap black for teabags, but we all know that already and most of us never drink that stuff. Most of it probably ends up blended in with leaves from South Asia anyway so rating it on its own seems pointless.

Any ginsengchads here? Where do I start with the true shit? I'm well acquainted with some of the imposters, like eleutero ("Siberian ginseng") and jiaogulan ("Southern ginseng"). Is the Wisconsin-grown stuff as good as others? Do you brew it just like other tisanes, or does it need special treatment? I want those ancient gains.

Also, for years now my nice sheng has been stuffed in a big plastic bin with a few ancient humidity packs- what's a cheap way to upgrade to a real pumidor for healthier, happier cha?

>>21906845
Have you had that one?

>>21907102
>India (as we think of it) never grew tea until we introduced it.
I thought the tea plant originated in india, and was imported by china in antiquity, no?

>>21907239
It originated in China, and the state controlled production to avoid a repeat of the silkworm episode (which contributed to Arabs getting banned for a few centuries).
In the 1850s, a Scot managed to sneak the tea plant out and began cultivation in India.

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>>21907247
Oh, neat, looks like I was mistaken

>>21906892
what type of tea? i don't make black tea iced beyond indian chai but green teas i always brew cold and in a sealed container to avoid oxidation

>>21906931
>I wouldn't give my dog Kenyan tea.
Dogs are allergic to caffeine anon.
>>21906944
Makes sense why Kenyan tea would be low down the tea ladder. I haven't tried the white tea, but there is green tea here and I'm really not a fan of it.
>>21907102
I'll look into getting some Japanese stuff and see how I like it then.
>>21907118
Thanks for the effortpost. Coffee isn't popular here which is quite funny. Most people just drink black tea. The none-black tea I've tried here fell flat in my opinion so I've just stuck to black. Maybe the tea will get better in future but like I've said above I'll look into acquiring some Japanese stuff and experience the good stuff. Cheers.

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rate my haul

>>21907962
bo jun/10
Must've been pricey

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who would´ve thought that finding a another wet storage besides yee on tea would be so fucking hard

>>21908033
You might have to try taobao, surely there's a storefront dedicated to it there.
I've never bought anything from taobao though so I couldn't be of any help.

>>21908034
Buying from Taobao looks so hard.

>>21908037
When I looked into it a while back it definitely seemed like more of a hassle than western facing vendors, but it didn't seem that bad. Just use a translator to find what you want, and then copy/paste the link into a buying agent and follow their instructions.

>>21908033
Yeeon is the only dedicated wet storage store I'm aware of. Other vendors will occasionally stock something though.
One possibility is just buying very old tea. Wet storage used to be very popular, so a tea from the 90s or 80s most likely went through it at some point.

Another possibility is liu bao, a lot of old liu bao is around and cheap for how old it is. And newer factory productions are often also wet stored for a few years.

Cspuerh / chen sheng hao has put out 200g cakes of their most popular blends at prices which enable couponmaxxing.
Might have to grab one of these when there is a sale.

>>21906855
Far as I'm aware:
1. Kenyan tea is not popular or renown like chinese or japanese tea
2. the climate is generally warm, so leaves grow bigger faster
3. there's not the level of expertise required to grow and process tea well like there is in china
So the quality of the leaves is most likely as high as almost anywhere else, but the end product is typically low to mid quality black tea and comparable to the average black from Sri-Lanka or India.
>>21906892
I put a pitcher in the fridge with water and low quality black tea leaves, leave it for some 24h stirring occasionally, then strain the leaves out, add sugar and lemon, and that's it.
It's not literally iced tea because there's no ice but if it's right out of the fridge it's cold enough for me.
>>21907102
>>21907239
>chinese tea (sinensis)
Camellia sinensis var. assamica is called that way because it was first described by a soldier/mercenary who found it in Assam, but it originated in the south of China and to this day it's the most common variety of tea that grows in Yunnan, with which the overwhelming majority of pu-erh is made.

>>21907962
2kg of bo jun ripe is cool, hope you like it.
I had their big snow mountain(but 2013 I think) and didn't like it.
Iirc it tasted like raisins and potatoes or something.

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is the Love sheng one good for someone whos mainly into ripes? I love the paper so much.

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got some teas

>>21906855
the higher end kenyan stuff is pretty decent. its close to mid grade chinese stuff. much better than i thought it would be

>>21908033
Have you had a look at the rentry links? There's several HK stores nobody has tried there, might be your best option if you really aren't satisfied with YoT or factory liu bao

>>21908194
It's just a wrapper anon. KTM sell small samples

>>21908194
it's not gonna taste like a ripe
but it's also quite aged, so it will not taste like a young raw either

how come it seems everyone here buys bricks/cakes

>>21908231
Most puerh and heicha is compressed into those shapes, and this thread drinks a lot of those teas

>>21907158
Yeah, I've also tried to make it with spices thinking it'd come out better than a mix and it's just completely different.

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>tfw the cake its coming to an end and the notes just start to change

>>21908231
i really prefer cakes than loose pur erh, the gong fu sessions tend to go more smooth and i have more control.

>>21908223
i will give it a try for sure, though i love YoT i need a wet storage that helps me with the invoice pricing.

>>21908231
its easier for storage, ageing and shipping on their end. i find it an inconvenience breaking up cakes and a down right piss off annoyance breaking up bricks(they never give excess paper for re-wrapping and they're more compressed)

>>21908231
They look funny

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>>21907962
I love buying lots of cheap cakes and bricks, stacking them up, and larping as a big time tea merchant. It seems like you're taking the other approach, of actually spending money.

>>21908020
>2kg Bo Jun ripe
>$1059.96
>ripe
>$0.53/g
>ripe
Kek what the fuck

>>21908231
I like the cute wrapper arts.

Gonna purchase some more yerba mate
Thinking Kurupi, Rosamonte. Could do Fede Rico again. Or Indega seleccion especial, that one had a unique earthiness that I haven't seen in other mate. Probably it's the extra long seasoning.

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Wanna try heicha for the first time, starting with fu. Are there any particular features or brands I should look out for? My next big order of other stuff will be from KTM, but I'm open to other shops too.

>>21909050
I tried almost all of the fu bricks from KTM
>>21824251
The best two imo are
2015 Jingwei "Jing Dian Fu Cha"
2010 XiangYi "Jun Xin"

>>21905356
I don't trust flat tea. doesn't it break apart and make, you know... particles?

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New (to me) things I'm gonna try:
>High-oxidation Taiwan oolong
>Wuyis
>Fu
>Funky fresh shou
>Old-ass sheng

>>21909077
Do you think I'll lose out on a lot by getting picrel instead? I'm not looking for the best, just an intro, mind.

>>21909147
>Do you think I'll lose out on a lot by getting picrel instead? I'm not looking for the best, just an intro, mind.
Yeah, most of them are pretty mediocre and not really worth drinking imo, that one included. I tried a few different years of it and none were very good. Most of the fu bricks I tried were not very good, but the good ones are pretty nice.
I would say it's worth it to get 100g of the 2018 JingWei Fu Tea "Qin Ling Zhi Dian" for a few bucks more than the 200g of the baishaxi, it'll actually be enjoyable to drink (assuming you like fu).
Or the 2019 Mojun Fu Cha "1368" from Yunnan Sourcing would be a good intro, it's a mini 200g brick for $17

>>21909146
there is some dust, but if you buy loose leaf tea, some of the leaves will also break and turn to dust, which will accumulate at the bottom of the bag
so it's not that much different

>>21909147
swap out the Jia Ji for a 2008 Xi Zi (happy) tuo or 2006 Gold Ribbon
the 2005 Jia Ji I got from KingTeaMall was a little underaged and harsh for my tastes
could also be worth grabbing factory wuyi oolongs now that KTM carries them, Sea Dyke or Wuyi Star

>>21909146
Short of buying individually wrapped coins or balls there's not much to be done about avoiding that.

>>21909146
Yes there is dust everywhere, bits of leaves flying across the room...
Many cases of Chinese asthmatic boys coughing uncontrollably just when staring at disc shaped objects wrapped in funny paper.

I might buy something like this. What is it like? What does it taste like?

>>21909750
for pu-erh cakes, you can separate them into three categories
>ripe (shu) pu-erh
dark, thick, smooth fermented tea. earthy. flavors range from dark chocolate and woody to cookie dough and creamy, with a funky fermented element
>young raw (sheng) pu-erh
tastes like a strong green tea, but usually more fruity. can be bitter and tart
>aged raw (sheng) pu-erh
kind of in-between the two. darker, woody flavors as a result of aging, the tea gets darker with age


the one in the picture is an aged raw puerh
if you want to buy one and don't mind shipping from China, I recommend this website, they have good prices and quality: https://quicheteas.com/collections/community-favorites

>>21909774
Do you recommend awazon?

>>21909816
I bought from them once. I was happy with my order, but never rebought because KingTeaMall has more selection and Quiche has better storage that ages tea faster

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Yo guys is this cringe? I went to a coffee shop today and they made tea with this dripper. Looked easy as heck and the tea tasted great to me.

>>21909968
Seems not any easier, a lot more expensive, and harder to clean than a gaiwan

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>>21909968
That's too small, but the idea is good. This is the vastly superior version. This is from Adagio, where I got my first one. I found an identical, unbranded generic on some shop years ago. Both work fine after 7+ years, but they are stained. Rather than being on a delicate little switch you press down when you're done brewing, you set the whole thing on top of your mug and it all filters down neatly into your mug. You can use whatever tea you want, it's easy to rinse, and it's seriously durable. I have taken the lid off and on hundreds of times.

I didn't think I would love mine as much as I did but it was my daily driver at the office. Knowing there are knockoffs out there, don't buy those and get this instead.

>>21909968
It really seems all a bit superfluous to me, but I can understand the appeal of having such aparatus.

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>>21909968
I use pic related and I enjoy having a very easy life with it.

>>21909050
pls dont post this shitty iceberg ever again

>>21908198
post some reviews

>>21910045
Did you buy it off ali

is it worth drinking hojicha powder with only water?

>>21909774
I have tried several shous and I would have described none of them as "dark" or "earthy". I don't normally bother with gongfu so I don't have detailed tasting notes, but all of them tasted very similar and I would call them all pretty light. Smooth sounds about right.
I've only had a couple of aged shengs and I know they can vary wildly, but of those I've had at least one was definitely earthy and thick. If I had to compare any puerh to good aged liubao it'd be aged sheng.

So while I don't have a lot of experience with puerh, I'm very surprised at this categorisation of shou as "thick and earthy" and aged ripe as "in-between" when my experience has been the complete opposite.

>>21910098
>I have tried several shous and I would have described none of them as "dark" or "earthy". I don't normally bother with gongfu
With higher leaf to water ratios like you would use for gongfu, shou is typically dark and earthy

>>21910098
depends how strong you brew them. they can be brewed pitch black pretty much

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>>21909170
>>21909396
Thanks for the recs, guys. This is what I ended up going with.

>>21910126
>>21910130
I have indeed tried brewing them super strong too and yeah obviously they were strong, but any tea would be if you use enough leaves. Still not earthy no matter what I tried.

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Had this earlier, it was delicious.

>>21910136
That's how it's done. I'm getting FOMO on the Happy tuos. Ordering a sleeve of Xiao Fa is when you know you're well down the tea rabbit hole. /tea/ rite of passage

>>21910136
>>21910176
Actually I misread, it's just the tuo. Don't buy just the tuo! It's so cheap there's no excuse.
The biggest problem I see with most posted carts is that they aren't big enough. You're buying good shit from China. Buy a year's worth. Might not even be possible next year who knows.

>>21910195
I've spent the last year or so clearing my collection of impulse-buys that I didn't end up caring about. So far, no XG has hit the mark for me, but I'll start buying sleeves and tuos if one eventually does.

>>21910214
sleeves and bings*, fucking hell.

>>21908198
>>21910045
>post some reviews
bai cha / huangya / yunwu cloud mist all have this creaminess to them i like a lot
moli longzhu jasmine pearl is top tier refreshing
sanxia is a pretty decent standard green tea
havent got around to trying others yet

>>21910098
Shou is definitely thick and syrupy and fruity.

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Can tea help us cope?

>>21910050
it was Amazon but I believe it came from China

>>21910136
looks good. I didn't even know KTM had an oriental beauty. it's not too expensive, wonder if it's any good

is gongfu brewing doable at an office job or is it too tedious? also what are some good vendors on taobao for gear

>>21911397
I've never done it but I've seen anons post pics of their setup. The actual brewing is not particularly tedious, especially if you already know the tea you're using well enough that you don't need to sit there with a scale and a stopwatch but can just freehand it. The main annoyance is having access to hot water, which probably involves setting up a small kettle at your desk, and how utterly autistic you will look to all your coworkers regularly refilling your kettle and boiling water at your desk near your laptop and autistically pouring and repouring weird teas like a wannabe sinoboo.
People will tell you "be a chad and don't care what people think!" but there are certain things which are just objectively socially autistic, and the workplace is a location where you're actually vulnerable to what people think. So before doing that you have to actually make sure you either are well liked enough around the office that people will just think it's interesting and quirky rather than weird, or that you don't mind people think it's weird.

Can anyone explain what is an "earthy flavor profile"?

>>21911405
Taste like dirt.

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>>21911397
>>21911400
Yeah its possible. I got a magnetic switch activated brewer from Mei Leaf which works really well for a compact setup. I bring water in from home and have a temp adjustable electric kettle. The whole setup cost about 45$.

>>21911405
>>21911407
Yeah basically, imagine dirt mixed with dark barley malt. It's not unpleasant

>>21911405
smell some earth and you'll get it

>>21911397
See
>>21910001

>>21911397
>>21911424
i am once again shilling for thermos brewing
it just werks
just dont use too much tea, i use like a teaspoon of tea with around 1.5L of water, otherwise it would be bitter from long steeping it. after something like 30mins its probably got all the flavor out and you can remove the leaves

>>21908223
>It's just a wrapper anon. KTM sell small samples
Oh god i hate buying samples.

>>21911408
How do magnets work

>>21911543
Don't be a wuss and buy the cake then :^)

>>21911609
i now im sounding like a little bitch but i´m legit wondering which KTM sheng would get closer to my ripe tastes, just so i can see if there is some i may enjoy.

>>21911649
Try the cheap Changtai Yiwu cake, I have it and it's very aged and smooth. Yiwu Ji Pin or something is the name

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>>21911549

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King of hk milk tea

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>>21911752
>add 4 tablespoons of evaporated milk to cup
>add hot tea until desired strength
>stir

>>21911752
I noticed my supermarket has small tins of evaporate milk lately, should give HK style a shot already

>>21911772
> I noticed my supermarket has small tins of evaporate milk lately
>lately
This sounds so wierd. Supermarkets always had it. The hk milk tea is brewed (boiled) very strongly and that is why it stands up to evaporated milk. Just finished one cup, want to make another one but I only made 750ml of tea..

>>21911775
>Supermarkets always had it.
I mean I only noticed the small ones lately. I don't like too much sweet stuff so I didn't really want a bigger can hanging around
Sounds nice for an occasional drink though, maybe it'd also be good for chai

>>21911784
It is a regular sized can usually. And it is good for strong brewed tea.
>pu erh
>ceylon for hk milk tea

>>21905356
I just discovered putting 'Herbs d'Provence' in chicken noodle soup about a year ago. I guess it's basically the french equivalent of 'italian seasoning'.

So I read the ingredients - lavender is the one I didn't recognize.

Spice mixes are gay so I bought just a container of lavender. Yep that's the magic spice.. Nice to know, but I'll never use THAT much lavender. But it is pretty with the purple flower budz.

I read you can make it into tea. So I do. It's kinda brownish purple because of the buds..

I made some and then another time I offered some to my daughter.

She put honey and lemon juice in it.

WOW! The lemon juice turned it PINK! The stuff is like Ph indicator solution. Coool trick adding the lemon juice.

I added those things to my tea too. It turned pink. Now that's how I drink Lavender tea

>>21912404
And that’s when you realized you prefer men over girls.