u/Massive-Garlic6744

I decided to experiment a little today. I used Tie GuanYin to brew tea in two different teapots. Used the same tea, same tea to water ratio of 1:15, same water temperature of 93C, same steeping times. Smell of dry and infused tea was the same in both. The taste of the tea soup from my 80ml silver teapot was below par, with seaweed coming through, with a curious absence of the orchid scent. No sweet aftertatse. In my 120ml clay teapot the flavor profiles were totally different - a little seaweed and a lot of orchid, and with better extracted tannins, there was some sweetnes as an aftertaste. The winner is in the second photo!

Pelo que entendi são da dinastia Ming mas não sei de que século são nem o valor neste estado. Uma delas tem uma esbeicadela e a outra falta a tampa.

Dayuling oolong from Nanotu County in Taiwan (grown at 2200m above sea). Dry leaves have a seaweed aroma, that changes to orchid after the first steep. Tea soup is clear and pale yellow with an exciting aroma of orchids, and hints of chestnut. The taste is extraordinary, and shows flowers/orchid, chestnut and sweet potato. The mouthfeel of this tea is full, smooth and thick. Dried persimmons are a special treat from Xi'an!

Photos are not best, but would appreciate feedback on this cup.

Pre-QingMing 2026 LongJing. Nutty, fresh and pleasantly astringent.

A high-altitude, roasted Taiwanese oolong. Dry leaves have a seaweed aroma with a very light hint of charcoal. Wet leaves keep the seaweed aroma but with flowery notes. Tea soup is clear, yellow-golden color with a fresh subtle floral taste. The latter becomes stronger as an aftertaste, with some added sweetness.

My Si Zuo Lou or 4 Buildings or 4 Towers. One tennis elbow, sore shoulder and tendonitis. But they are shiny!

I recently visited the Shennongjia Forest District and got hold of this beautiful green tea. This the pre-Qin Ming harvest, bud and 1 leaf. Dry tea leves have seaweed aroma and are processed diffeently than LongJing. Wet tea has the same seaweed aroma, with a hint of flowers and strong chestnut. Tea soup is pale green-yellow and clear, full mouth, with a chestnut flavor and a pleasant astringency. Its aftertaste is a little sweet. BTW, Shennog is the mythical emperor who discovered tea in China!

I've been playing with this hulu gourd for a couple of months. Do I need to expose it to Sun to enhance its color or I keep it inside?

This is the second time I am having RouGui from this brand. Dry leaves have a roasted aroma with a hint of caramel. Wet leave give out a bit of grass and caramel again. Tea soup is clear, with a beautiful rusty color. Tea soup is mellow, with very low astringency, and has traces of caramel (sic!). Aftertaste is slightly sweet. My main problem is that I was promised cinnamon on the palate, but I didn't get it again...

Your help in this WuYi tea will be greatly appreciated. Also parameters for making it GongFu style (tea:water, water T and steeping times). Thank you in advance!

A field of blooming orchids in spring time. A gentle breeze and a mesmerizing scent. Nothing else to say about this tea.

Can you please help me ID these cups - are they real antique Qing pieces or more recent copies? THANK YOU in advance!

I need this sub’s help/opinion if these cups are real Qing period or later copies. BIG THANKS in advance!

Loose fermented pu'er from a general tea store (Zhang YiYuan). Dry leaves smell of aged wood, with a hint of fungus. Infused leaves have a similar aroma. Tea soup is clear, dark and tastes medicinal with some woody notes. These develop into a faint floral aftertaste.

110cc. What do you think? What's the fair price?

High mountain oolng from Nantou in Taiwan. Not roasted and slightly fermented. Dry leaves have grassy aroma with a hint of almond. Wet leaves smell grassy. Taste is refined, full body, notes of almond, wild flowers and honey. No sweet aftertaste, no bitterness. The tea soup has a beautiful red color.

Zhengshan Xiaozhong or Lapsang Suchong. Smoke all over: on dry leaves, on wet leaves, tastes of smoke... Beautiful soup color, faint notes of sweetness. My steeps were under 10sec but the smoke was still overpowering. Not my favotite tea.

High mountain spring tea from Nantou in Taiwan. dry tea smells of freshly cut medow. Wet leaves give a fresh vibe and seaweed. Color of the tea soup is mesmerizig - golden with some hues of green. Taste in steeps 2-3 is fresh, with grassy notes and an aftertaste of almond and chestnut. Reminds me of Longjing a little, but no astringency or bitterness.