u/molodjez

I was looking for a solid, affordable everyday tea I can take on business trips, to the office and not worry water temperature and hardnes. I was recommended an aged white tea, Shou Mei and I picked one up recently from Amazon, specifically the LWXLJMJZC 2016 Fuding Shou Mei, 15€ shipped.

For the relatively cheap price it understandably has quite a few stems and is a bit crumbly, which means less caffeine and a profile that's a bit flatter overall from what I've heard but on the flip side also should make it sweeter.

For the best flavor experience you should prepare it Gong-Fu style, using at least 5g per 100ml with about 45s infusions, and just toss it in a thermos with boiling water western style for a second use later.

When it comes to the taste it's pretty good considering how cheap this tea is – sweet, bit bready, and surprisingly dark for white tea. It has classic notes of old wood, and if you brew it a bit too strong or extract it for too long, aromas of wet old wood, earth, and dusty cellar come through as well, but not in a way that's undrinkable.

In its best moments it even has a tarty sweetness something almost like fruit sirup or marmalade, plus a slight dark dry fruitiness and a some cinnamon in the finish, sweet aftertaste. And even with our hard water from the scaled up kettle it somehow still tastes creamy and soft. I like it.

We usally paddle from June to August only. How longs your season? Do you use neos to get a few more days in?

Had a little tour this weekend. I got to drive a 924. Not fast but handles great and I love the look.

I'd love to try a 968 or 928 once. If you have one or any other Transaxle Porsche in red ideally, join our next little meet in Germany in September/October!

Hey r/canon,

Used to do photo stuff professionally back in the day. Nowadays I'm just an amateur, but I still regularly put gear to work for journalism, travel, and the occasional side gig or small wedding.

Honestly, it's hard to let go of my current setup (6D and 100D) because they're basically built like tanks, can take a proper beating in the field, and the 100D just has ergonomics that actually click in the hand. Plus, in good light, the image quality still punches way above its weight.

That said, standing on the sidelines at recent events, you really notice how much expectations have shifted. Modern mirrorless workflows—with sticky face/eye tracking and instant lock-on while subjects are moving fast—look effortless compared to squeezing performance out of older phase-detection points.

I’m torn. If I take the plunge, I want to stick to full-frame, keep using my LP-E6 battery ecosystem, and I definitely want IBIS because I use handful of non-lenses as well.

For those who made the jump from a 6D-era body to something like an R6: how big of a shock to the system is it, and is it actually worth it for casual journalism and low-key gigs? Is low light worth it? Is the AF performance good even with legacy EF glass like the 70-200mm f4 IS or 20-35mm Would love to hear your thoughts. <3

I'm at my girl friend's house. I have no tea set there. How would you improvise?

Hey r/tea!

I wanted to share a simple technique that has completely changed how I end my tea sessions. If you aren't doing this already, it’s an amazing way to squeeze every last drop of flavor out of your leaves before composting them.

The Method:

• After wrapping up a regular Gongfu session, take the already-expanded, spent leaves instead of throwing them out.
• Stuff them directly into an insulated thermos bottle.
• Fill it up with hot/boiling water, roughly the total volume and temperature of water you used throughout your entire session.

Seal it up and let it sit for a few hours or overnight.

The Result:

You come back to a bottle full of incredibly rich tea. Because the heat stays trapped for hours, it extracts deep, stubborn sugars and heavy end-notes that short steeps can't reach. I've gotten incredible Hui Gan (returning sweetness) and lingering roasted/fruity flavors this way!

So far, I’ve had the best results with roasted Oolongs (Dong Ding, Yancha), but it also works wonders on Shou Puerh and aged whites. Light green teas or unroasted oolongs may get a bit too stewed/vegetal if left hot for that long!

How many of you thermos-steep your spent leaves at the end of a session? What teas have yielded the best results for you?

Hello tea friends, I'm Brewing up a classic Dong Ding today I got from a friend. Unlike delicate high-mountain greens, this Dong Ding traditional style is wonderfully robust and easily handles boiling hot water without a hitch.

Method: Gaiwan / Gongfu style with rolling boiling water. The tightly rolled leaves are remarkably forgiving and open up into a rich, deep amber infusion.

Tasting Notes: Striking notes of rich dark bread crumb paired with a sweet, vibrant hint of apricot. Sweet scent in the nose.

Solid, hearty, and deeply comforting way to start the day in the garden on this chilly summer morning.

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Wenshan Baozhong was Taiwan’s primary tea export in the 19th century. This specific tea is cultivated in the New Taipei City region. I bought the 30g box for around 15€ in Taipei 101.

The dry leaves are long, thin, and manually processed. The liquor is a bright, clear gold-yellow.

The flavor is characterized by a floral aroma (reminiscent of orchid and lilac) paired with notes of honey and hay. Despite being brewed with hard water, the tea maintains a soft, silky texture with a pleasant, lingering Hui Gan (sweet aftertaste).

I tried Grandpa style firstbut this honestly was a bit of a waste. This Baozhong is best enjoyed using the Gongfu method. The tea benefits from a precise approach, as it rewards attention to detail during multiple infusions.

This is a delicious, elegant, and truly special tea, defined by its distinct orchid and lilac aromatic profile. The profile is elegant and balanced, making it suitable for mindful sessions at any time of day. However, at a price point of around 15 € for 30g, it is not a purchase I would repeat. That said, it remains a wonderful and cherished memory of my time in Taiwan.

Hey, anyone here from the Munich region of Germany who is down for a few casual ride outs and charge talk?

I'm on a Livewire S2 Del Mar now and would love to connect.

Apricot ghosts drift, Roasted almonds linger deep. Sea air, mountain heights.

Tea-man’s art, Poured by my own hand. Garden peace, leaf, and earth.

What a paradise for SUPs. You could spend a lifetime paddling here. Since I almost circumnavigated lake Garda I hope this is next. Just a lot of motor boats... What's your favorite spot at lake Como and Maggiore?

Ich hätte nie gedacht, dass ich mal Harley fahre. Das Teil ist eine absolute Rakete. So geil.

Servus, wir haben ein Quechua MH900 und bereisen vor allem die Alpen, den Balkan und den Mittelmeerraum - gern auch off-road und abseits von Infrastruktur.

Wir reisen für SUP, MTB, gutes Essen, Wein, Wanderungen, Hängematte, Strände, schöne Städte und nette Begegnungen.

Was sind eure Tipps fürs Freistehen mit Dachzelt?