r/GongFuTea

Terps and Tea 🍃🍂

5.21 #InternationalTeaDay 🍵

Every cup of my carefully crafted ancient tree Puerh tea carries the soul of tradition, nature‘s gentle embrace, and the quiet connection between people ~

Happy to share this with tea lovers everywhere.

Superb, top-quality tea 🍃 #AncientTreeTea #Puerh

Just got my first yixing zhuni 115ml from mud and leaves .

Brewing Da Hong Pao in it and thinking about dedicating it for wuyi oolongs.

What teas would you guys recommend using with a zhuni ?

I also like fragrant oolongs like Tie Guan Yin (iron goddess of mercy).

Would it be a bad idea to use wuyi oolongs like da hong pao and more fragrant oolongs in the same yixing ?

The most beautiful thing isn’t the eaves we sheltered under together on a rainy day, 🌧️🏡 but drinking a Dragon Pearl with you. 🍵

Superb, top-quality tea 🍃
AncientTreeTea #Puerh

Was watching a video on YouTube from one of my favourite tea vendors when they went on a sourcing trip to Vietnam. Looks like they went to a dog meat restaurant during the video (Thịt chó, as written on the sign, means dog meat in Vietnamese — there’s even a picture of a dog in the video lol). Haven’t ordered from them since. Don’t know if this was simple ignorance or carelessness, but it’s definitely put me off. Am I overreacting or is this a genuine moral slight?

Note: I won’t mention the vendor by name as I don’t want to accuse anyone particularly, this is a moral question.

First time posting here, but curious if anybody have any experience with the '25 Yunnan Sourcing "Silver Label" Wild Arbor White Tea 7g Mini Cakes and wanted to compare notes? I just received my order from YS today and tried one immediately. Was a very refreshing soup with lots of fruity and floral notes, and a few light campfor moments. I brewed this grandpa style in a thermos. Deep color, round body, and a nice hui gan. Only did two steeps of around 500ml, with the second being a mellower echo of the first.

I am still quite the neophyte when it comes to quality whole leaf. Just a few weeks ago I had nothing, and now I have a set of proper tools and over a kilo of teas. I got sick of drinking crap western tea and decided to invest. Most are shou and a couple Fu bricks (really intersted in the benefits of Golden Flowers and I enjoy the earthy/mushroom/woody flavors), so I've got quite the array to peruse. So far only one has been a real dud. Looking forward to trying the '25 Fuding "Bai Hao Yin Zhen" Silver Needles White next. My wife is not a fan of my new rabbit hole, but hey... it's not heroin!

Also, gotta give a big thanks to r/tea, r/puer, r/gongfutea and Jesse's Teahouse for all the enabling... I mean knowledge! Cheers!

I recently got into tea and having been into sensory development for a while now, I got curious about tea flavor wheel. I almost understand the reason where all those notes might come from, but stable??

So I took some advice from my other post. So I'm still brewing my hong mao feng Jasmine black. First thing was I upped my leaf amount from 6g to 7g. That already made a big difference. Second, I used filtered water this time, still tap, but filtered, and I tasted a huge difference in flavor! And the last thing was I upped my steep time slightly. The difference was massive! And I ended up with no bitterness until my fourth steep! Which even that was barely there! So I'm gonna try filtered spring water from the store next, because it still tastes mineraly. So excited to try that! Thank you all for the advice!

Made six more and rotary tool sanded them. Thanks for all the likes on my last post.

Still need a little hand sanding, but I did it!

I might risk getting backlash from two distinct cultures (Turkey and China); but hear me out!:)

I was drinking Chinese Fu Brick tea and the taste faintly reminded me of Turkish Çay. So I did a bold thing: I took my Turkish Çay and brewed it Gongfu style.

It actually works! It tastes awesome. Different from your normal double teapot (traditional) Turkish brewing style; obviously. But still very worth it! I got at least 5 good brews (~1/2 minutes steep/each) out of it as well!

(Obviously compared to Fu Brick there's no complexity or changing flavors with each brew; but you get a consistent, nicely even, slightly sweet brew of good black tea).

I love both Turkey🇹🇷 and China🇨🇳 and this just surprised me very positively.

A refreshing Taiwanese surprise! The smell of this rolled oolong tea was smooth, herbal and milky before brewing. The tea soup has a vivid golden-green color and a hint of tanins. Smooth in the mouth, crisp with a fresh peach aftertaste.

Saw this in at a local store in Oregon and I loved this tea it has honey and orchid aroma. I asked for a recipe but the owner gave me this things anyone knows anything about it?

Again and again
In Tea
days pass like this ~

🍃🍵

I bought a bunch of those tiny 5g tea cake from AliExpress. Just to try a lot of samples and write down the ones I liked more. I always use Google to translate the label, because I can't read chinese. Today I came across this one 😅🤣

Sorry, the screenshot is in Spanish. It basically says it is a type of Oolong that is called "duck excrement aroma". It wasn't that bad thought!! I wanted to share just for fun.