If you brew multiple steeps of a tea, you need to think about temperature control as the leaves take up water. And not all teas are alike.
I have evidence: https://t.co/LKeS3K7iuN
@TeaMastersBlog@white2tea Feiyang wasn’t asking *farmers* to wait 2 years. He put the onus on factories.
I don’t endorse everything he says, but he put his money where his mouth is.
(I may have missed something here—I think @white2tea deleted a tweet before I could see it.)
As a rule I don’t blog or tweet these days, so here goes with a post on what might or might not be happening in the puer industry:🙃
https://t.co/fJeioiSBAc
I’m briefly emerging from Twitter retirement to tell you my friend Laszlo at @teacup_media is starting up his own Tea History Podcast: https://t.co/AN02uQgZ5n
I’m sure it’ll be great, just like the now decade-old China History Podcast.
They don’t exactly say this tea is Darjeeling, so I guess it isn’t mislabeled, and it sure is inexpensive.
Still, I wonder where this Darjelling place is.🙃
My old tea friend who’s visiting southern Yunnan just sent me a short video of a local woman roasting kaocha over an open fire: https://t.co/s4ksjmn2nN
But she’s using a Japanese kyusu!
@HackingChinese Leaving aside the phonetic accuracy of the syllables used, there’s a number of character choices available for each syllable.
In most cases, they seem to choose a flattering one. That’s what intrigues me.