the path less taken

i will be buying a cake or so of this in a year's time

it is still a bit fresh off the flame, and needs some time to settle down into a cleaner profile. bit of roast harshness, bit of creeping astringency

nonetheless, a very promising tea. still curious about deathroast puerh, though

@white2tea.bsky.social's Granted was my tea for today. Sticky thick texture, baked fruit notes, back of throat lingering sweetness, beautiful aromatics. Almost yesheng adjacent in taste? Still a bit ashy, but blame my storage of the sample. Subtle calming mental effect.

#tea #gongfucha #teasky

this is not a term i was familiar with previously. that makes more sense

ok then i dont know what a hag is in this context

the opposite of a hag is a bear

a tall white clay teapot filled to the brim with dry white tea leaves

is this that chaozhou gongfu stuff the kids are always raving on about

fascinating imagery of using this vessel as both at once, and whisking some matcha using hot shochu rather than water

just one more teapot then i'll stop

thus begins a very expensive collection

the problem with the at202 is its quite acidic, so i think a 50/50 split might balance that out and introduce more tannin for the milk to bind, which in turn may lead to more froth

a yellow box of tieguanyin next a stainless steel tray and teapot, with a glass of frothy light brown milk tea, next to a brown paper bag

trying to figure out a boiled oolong-based milk drink with at202 seadyke tgy and @white2tea.bsky.social's dancong chatou. needs a rinse on the tgy, a readjustment of ratios, and a longer simmer time, but otherwise its decent

#tea #oolong #teasky

if you like a smoky tea, tianjian is one of my favourites

do any of your hybrid teas get sent through it?

do any anhua producers you work with have a 7-star/qixing stove?

starting my day with twl 4gc, at a hefty ratio of 7g/90ml. this stuff is a real classic and im sad to see it's gone.

#tea #gongfucha #heicha

do you have any other notes for this particular tianjian? I've not had theirs before, but I'm a big fan of the stuff

today ive been working on a champagne sub, but coldbrew is insufficient to get a decent enough body with purely jasmine tea

i do! i have a few posts about it, from some time ago - i did a corpse reviver #2 where i subbed a dancong liqueur for lillet blanc, and i've done a variety of high roast shuixian liqueur cocktails, generally substituting it for kahlua and such

do you ever adopt alcoholic cocktail techniques? eg, sours with egg whites

A yellow-to-red gradient mocktail on a tea house counter

Nope! We layer in the cup. It makes a lovely gradient!

interesting! do you do any alcoholic tea cocktails?

do you have cocktail shakers behind your tea bar?

it happens to the best of us

thank you!

nothing quite like the cooled rinse of a high roast oolong

hows it holding up?

is something like a gaiwan or cake of tea going to be good enough? this was my concern, as i wouldnt personally understand what either term actually meant without context

i used to add alt text to the images i post, but the text i added always felt insufficient or inaccurate, and im unsure of the level of detail necessary to be good alt text

this is a topic ive been curious about, because how would you describe what's in the photo accurately?

the nice thing about aging oolong is you can do it yourself if you're in a country where it takes effort to age other teas
the not nice thing is that if you want to age oolong you need to not drink it