u/seculartropical

I just went grocery shopping and I JUST put everything away. I’m throwing away the old milk because it is about to expire.

I started drinking Pu’er tea around 2-3 years ago. It was more so a treat to myself every once in a blue moon but I’ll be honest I only really know to store it away from strong smells, not in an airtight container, and in a room temperature low humidity space like a cabinet or closet away from spices coffee cleaners etc, that I can steep it multiple times, I need to do a wash and use very hot water.

I’d love to learn more on how to make sure I’m not getting ripped off at a tea shop, what to look for so that I know it’s authentic, storage methods, brewing methods, how you guys drink it and how many steeps, how to break the tea without a tea needle or knife etc.

I know you’re supposed to do a wash for 10-15 seconds and people usually drink it as is. Don’t come after me when I say I do enjoy it straight as is but I would be lying if I say I don’t enjoy a cup with a tiny amount of honey and a tiny bit of half and half. Sometimes I do it with either one or the other. I also have heard you can steep it 5-10 times or more? How many times do you steep it? How long? I have an electric kettle and I normally just let that come to a boil wait a few seconds and put about 2-3 grams of tea in a tea steeper inside a mug, then I wash it pour it out rinse the cup pour that out and then I let it steep for 1-2 minutes which I think most people don’t do but I do really really really enjoy a dark deep brew.

I just want to know ways to drink it that I would be able to appreciate it more and how to do it without a teapot, but with a kettle a mug a steeper and a butter knife. Or at least the best way possible. I’m living in a dorm and don’t have much money so I can’t go out and buy these things unless I save up for it.

Last thing is- what are the differences between “dark tea” and green? What’s the difference between ripe and raw? What are the flavor profiles or do they purely differ on the brand and type and the fermentation process? How much is it supposed to cost? How can I tell if it’s fake or not?

Literally any and all information would be wonderful. I’m just looking for links, comments, advice etc on how to drink it and use it better and I by no means am trying to make anyone upset. I just want to learn :)

I’ll post a photo of the one I bought yesterday. If anyone could tell me anything about the kind I bought it would be appreciated.

I know I don’t have the best camera quality, but I spent 7 hours making this and I just wanted to show it off 😭 I wish pictures could prove more justice to it cause it’s so good oh my god.

By far one of my most prized possessions. I won’t go too much further into this book as I don’t want to spoil it. My friend gave it to me in 2019 and he moved and never asked for it back. Around 6 months ago I thought I had lost it and found it and wanted to read the last 30 pages I left on. After I finished I was astonished at how much they had predicted 7 years from then.

I wont go too much into the politics of this book, the cost, etc. it’s rare, it is pricey, and there is someone that had this in their library that, well. Starts with an Lui and last name Man. I’ll let you put the pieces together.

But if you like podcasts but hate listening to them and you enjoy a podcast format in a book that discusses economics, philosophy, government, the pros and cons of the internet. Give this a read. 900000000000000/10 recommend.

This was my last and favorite piece I made in school for my associates as my last elective. I hope I can do more electives with ceramics for my bachelors. I used to go to school for art education but dropped out 12 years ago and went back at 27. So hopefully now that I have my associates and I’m going to university for my bachelors I can do ceramics again this year :) I was never the best at visual arts but ceramics I love with all my heart.

This is how I did it: Throw on the wheel, while it’s still wet crimp the rim, let it bone dry then bisque fire, cover in copper bearing raku glaze, fire it again in a kiln at 1560 Fahrenheit. While it’s firing dig a hole and start a fire with wood in it when there’s around two hours left of the kiln to fire the piece. Wait until it has embers, once the piece is done in the kiln with the new glaze grab tongs and carefully bring it to the hole outside throw crumpled newspaper into the pit and with fire proof gloves wrap newspaper around the piece as well, then place it in the hole. You should see it catch fire. Then we covered it with a metal lid and waited till it’s not longer hot so we left it overnight. Then we took it out filled the hole back up with dirt and rinsed the piece with lukewarm water and voila!

I adore this piece I made. Too bad it’s fucking toxic and I don’t think I can even use it for flowers but oh well raku pottery is too beautiful for me to care.

Sorry for the second post about Barr Hill Gin. It’s just my favorite. I still need to try this but I have never heard of or seen a dark gin before. I think it’s so cool that they barrel aged it to be a weird in between the flavor profile of gin, whiskey, and rum. I have to try this when I get paid.

Okay, so to not be controversial at the least I am purely going to discuss this drink for its uniqueness. Someone I know who is from Iran and was in the military told me about a drink that translates to “Dog Water” and it is not supposed to taste good AT ALL. But since there was an alcohol ban many years ago lots of people especially in the military would make their version of moonshine which is made from raisins. He encouraged me to try it out one day laughingly saying to put some hair on my chest 😂 I was also telling him about the prominence of moonshine where I live and that’s how we got to talking about this. The white bottle is the one that he said would probably be the closest thing to the real thing since it’s nearly non existent now. But I’ll post a photo of what it looked like decades ago. He told me to put it in the freezer and NEVER drink it warm. He warned me it tastes terrible but I’ll be dammed if I don’t at least try it and if I like it hey maybe I’ll make a cocktail with it. Who knows. Any ever drink Aragh sagi aka عرق سگی?

Chill your coupe glass in freezer or fill with ice while you make this then toss it before you pour. 2.5 oz of Barr Hill gin, .75 oz Wild Moon Lavender liqueur, .75 oz lemon juice, 2 bar spoons of simple in a a shake mixer with whole ice cubes, shake for 15 seconds, strain it into the coupe glass, take a twig of fresh thyme and slap it on your wrist or palm, lightly rim it along the glass and place the twig and twist it and place inside the coupe with the drink.

My absolute favorite drink in the world.

If you don’t enjoy dry gin try Barr hill. They do not distill or infuse the honey into their gin and the add a small amount of honey directly into the batch after it is made. It is still shelf stable. They do not use any other ingredients aside from juniper in the distillation process so it’s not too herbal and is juniper forward but not strong at all. It’s not too sweet either. It’s a perfect balance in my opinion.

Enjoy!!