This has been my routine for the last few weeks as well. Especially these session when I'm interested in diving into a new variety of tea.

Callum Makkai 12g a day woah!

Callum Makkai Take care of fluoride intake as Puer is known to have lots of fluoride.

Callum Makkai why so addictive?

Callum Makkai wow is it really proved that this might be addictive?

i'm addicted to tea in general lol

can you please tell Celine she got a very nice sweater and matching necklace haha

Paul Pavlenko thanks, we love kombucha and kefir too. Maybe we can taste yours one if these days - which teas are your favourites for kombucha?

If you're ever in the Pacific Northwest in the States, I'd love to show you guys around! Right now, I'm loving how bright and juicy the kombucha gets from senchas in Shizuoka. That's one of my favorite teas for kombucha. I also like to use a highly oxidized Japanese black tea with a little bit of dried yuzu rind that's grown on the tea farmer's property that the farmer blends himself. It creates this very aromatic, almost sour summer ale effervescence. I also like to use green oolongs from Taiwan for Jun culturing. The bright grassy/floral notes pair extremely well with the honey in Jun making. You can nearly taste the honey/flower notes when you breathe out from your nose after you sip on it. I can go on and on. :) I'm looking to experiment with some ripe puerhs very soon. I'd love any recommendations/direction! Cheers!

You need to control your caffeine intake.

Great tasting notes thanks for this - I do love this tea and is a great example of a really well made Tuo tea.

I totally understand, we've had a funeral about every day this week at church just before Easter. Still love the "Boss" and looking forward to the new website!

Ian Buchanan A little tip for those hard to break cakes.

you are such a simple man (in the best way)

f0g eta 2 weeks

WeAreBullets is it weird that’s the taste I like?

There is a tea shop in NYC called Tea Drunk. Sells and offers primarily high end chinese tea. I had a Pu'er that tasted like chocolate chip cookie. But then again that may be what I was craving.

Yes you can, but it taste like you drink vodka+beer in same time

Gicko Jerke no this is a prototype but we changed the design to take away these finger holes.

Chrisiant hi. Yes the golden flower tea is a fermented tea from Hunan so not technically a PuErh. We are definitely thinking of starting a tea club so stay tuned for more information if/when we decide to launch.

Wasp number 03059381380

the fishy taste means the makers did a bad job.

One of the things you want to do with off smelling ripe, is get it as dry as possible. What I more often get with cheaper ripe is simple tasting, it smells good, it tastes good, but there isnt a whole lot of wow to it.

Jonas1988 that is a really hard one to replace!

torikjohnson1 thanks and I totally agree with your flavour descriptions. We will do a medicinal tea video I am sure, I have added to my lists.

Jerry Mc Guire do you mean how do we measure out tea? If so then use a digital scale.

Yes Thanks Jerry

I break it apart to the point where I feel like further breaking is going to destroy a ton of leaves, it depends a lot on how compressed the cake is starting out.

Sweetest Dew just the tea tree is 800 years old :) the tea itself is only about 10 years old

I would wait about a week or two personally. I know that some people wait for longer but I do not think it is necessary.

Hmm, that was not the best of ideas. Apparently, if you boil carbonated water you will end up with... carbon molecules floating around in your boiling water... who would have thought!

_ Tara I would have never thought about boiling sparkling water but after this little revelation I think we can forget that idea completely.

Just saw this comment in 2022...you can boil sparkling water safely, it just removes the carbonation. It is not dangerous and doesn't leave carbon molecules floating in water. It's an option if you don't have any other water around!

Brandon Skelton yes, it is normal for gongfu style brewing.

Yes!

Ah, no wonder my black teas were turning out slightly bitter, and brewing out by the 5th infusion. I've been using the Connoisseur brewer - takes a while to pour out those last few drops with the 'twist and turn'. This is quite crucial, I suggest that this be mentioned in the guide!

My Puerh is a bit like Co-op tea - branches everywhere

yes exactly I'm struggling too!!

I've come to believe it is not that important. I use a plain old whistling water kettle for all of my tea, and when it whistles, I turn off the burner and go to the table with it. I might drink tea for 30-60 minutes, and that kettle has cooled off a lot by the time I get to the end of the session. I've never used a thermometer, and in my experience, the amount of leaf and brew time will effect the strength of the tea far more than the temperature.

Have you tried using a microwave oven? Microwave ovens are (in)famous for superheating water beyond its boiling point: _«On several occasions, the water has started to bubble violently after he has added a tea bag. On one occasion, the boiling started when he was removing the mug. It was so violent that it blew 90 per cent of the water from the mug_ […] _A portion of the water in the cup is becoming superheated-the liquid temperature is actually slightly above the boiling point, where it would normally form a gas. In this case, the boiling is hindered by a lack of nucleation sites needed to form the bubbles._ _This never occurs when boiling a kettle, for example, because the presence of the rough surface of the element, as well as the convective stirring from rising hot water, are sufficient to produce proper boiling. Turbulence in liquids is known to provide enhanced nucleation in other cases: when you pour a cola drink, for example._ _In your colleague’s case, the addition of a tea bag (and, in the other case, simple movement) sufficed to allow bubble formation. Even with a large proportion of the water superheated, only a little will convert to steam, as the amount of latent heat required for this phase change is very large. I imagine that by keeping the cup still and microwaving for a long time, one could blow the entire contents of the cup into the interior of the microwave as soon as you introduced any nucleation sites. It is this sometimes explosive rate of steam production that means you should take great care when using a microwave oven.»_ - Murray Chapman (question), Richard Barton (answer). *"The Last Word: 'Micro madness'."* _New Scientist (10 January 1998) no. 2126_ ; _New Scientist (14 February 1998) no. 2121_ Q: newscientist. com/lastword/mg15721168-500-the-last-word Q&A: newscientist. com/lastword/mg15721219-400-the-last-word • David Mikkelson. *"Superheated Microwaved Water: Can water boiled in a microwave oven suddenly 'explode'?"* _Snopes. com (March 12, 2010)_ snopes. com/science/microwave.asp

mrcvry 😀 hahahaha thanks for the order though!