(1 replies, posted in Introductions and off-topic)


See http://teadrunk.org/topic/356/assistanc … inese-tea/

Hi Keef! Welcome.

I moved your questions into this topic (from the green / oolong forums), and will close the duplicate thread. I've got good news and bad news for you....

First of all, the picture currently in your avatar (which is sideways) says: 宜兴红茶 (yixing hongcha); this is red (in Chinese terms) tea, better known in the West as black tea.  Yixing, of course, is the area famous for its stoneware teapots and other wares, and this is a local tea made there. You will also see it referred to as yangxian red tea.

I love this tea. The good news is that it tends to be fairly affordable. The bad news is that it isn't super common outside of that general area, and there aren't a ton of Internet sources (The Mandarin's Tea used to sell one, not sure if it's in stock, and Jing Tea Shop (the China one) had one at some point; not sure if they still do. I was still able to find it on my last trip to Shanghai, but I wasn't super happy with the particular example I found, so didn't buy any. There may be some other online sources, but I don't have any that I can specifically recommend.

Hope this helps, and let us know if you find anything comparable.

While it's (comparatively) expensive and maybe a tiny bit less fruity, the unsmoked type of lapsang souchang (zhenshan xiaozhong) is not terribly far off, and would be easier to order online.

As far as the specific brand, I'm guessing you won't be able to get it easily, but I'll try to waive the # of posts restriction so that you can post bigger images; I can't make out any of the small writing in your avatar picture.

I do not have an "authoritative" answer for you (and overall, not a huge drinker of either greens or whites), but I have always liked the graphic on the Wikipedia tea processing article:

You may find that there's some variations in how tea is processed regionally, so the answer may not be as neat as you'd like.

kirmakX6on wrote:

sometimes you drink tea and good taste is not your priority --- priority can be to energize yourself, for example. If you want to maximize the caffeine intake, you will end up with "undrinkable" tea. There is just no other way.

and of course, i totally agree, for everyone "good taste"  is something different

I have not had this experience. I've overbrewed tea (to my taste), but not generally because I'm trying to get more caffeine. I'm fairly caffeine-sensitive. Overall, I drink my tea quite strong, and in fairly strong amounts, and that's more than enough caffeine for me. If I'm really just in a hurry to get my caffeine fix fast with a minimum of fuss, I'll sometimes drink coffee instead.

That said, if you brew good quality tea very strong using the right technique, it should still taste good. Getting to the point where you can do that takes a while.


(4 replies, posted in Green Tea / 绿茶)

kirmakX6on wrote:

(i had to delete the http beginning of the url adresses because this forum doesnt allow to enter url adress in posts...very stupid feature, indeed)

Hi, and welcome. I've edited your post so that the links work.

The reason we restrict new members from posting links is because (like many forums), we get a lot of spammers signing up, often trying to drive traffic to their site, or create SEO spam. In fact, this forum isn't very active, so spammers are more the rule than the exception. Once you've been active for longer, you'll be able to post links. Teachat, as well as some Facebook groups, are a lot more active than this site.

So, it's an intentional feature, whether or not you feel it's stupid.

Personally, I think it's tricky to talk much about tea's health benefits. I prefer to drink the teas I like to drink (as long as they make my body feel good), and not worry too much. Drinking in moderation is probably a good idea, whether you're interested in tea's benefits or worried about drawbacks.

TeaGuyInTheCity wrote:

I really like the cracked look. Is that a result of the teaware actually having being broken and then glued back together, or maybe just cracks in the finish?

Cracked-glaze / crazing just has to do with the glaze. In this case, it's done intentionally, rather than being a flaw.

If you're talking about https://www.youtube.com/watch?v=J1aKicS9T9s, it's either a Lin's kettle or a similar style one, on top of an alcohol burner.


(3 replies, posted in Matcha / 抹茶)

I don't follow Japanese teas much, but heard Ok things about Ippodo (http://www.ippodo-tea.co.jp/en/). I think if you search the archives on Teachat, you'll find some more suggestions. There are a lot of folks there who really know their matcha.

Thanks, glad you like it. Honestly, we don't really get anything other than spam / bots here these days; never really hit critical mass. I think these days, a lot of discussion is moving to FB groups etc.

My original aim was threefold:
1) To provide a forum not connected to specific vendors (though Adagio has done a great job of not ruling Teachat with a heavy hand)
2) To provide a place for language / cultural exchange and to facilitate translation.
3) To provide a place for focused discussion of the specific types of teas that are interesting to me and many of my friend.

I think #3 might have kept some people away from posting, even though the intent wasn't to create something that was unwelcoming to newcomers.

At this point, I don't think it's likely that we'll see a big spike in traffic. Still, I have been keeping the forum alive just in case it's helpful to people, so thanks for posting.

For those who use an RSS reader or similar tool, it should be possible to follow new posts from here, which may make it easier to notice if there are new posts (since it's not high-traffic).

What is purple tea? Are you talking about Chinese or Korean style yellow tea?

Why do you want such small bags (2-3g)?

I think you'd need quite a lot of maocha. This is something that's pretty difficult even for big factories to get right.

I've heard of people trying it with finished tea, though at that point, it's really more like DIY wet storage.

I will keep it in mind; honestly, it doesn't seem like a subject that will appeal to many of our user base (which, at this point, is pretty much non-existent anyway).


(3 replies, posted in Other Teas / 其它的茶)

Teachat is probably the most active English language tea forum.

As far as TCM etc., I'm not sure what good online resources are.


(3 replies, posted in Other Teas / 其它的茶)

jblagoj wrote:

I want to give more information about next 3 teas:
1)    Niu Huang Chieh Du Pien

2)    Ching Fei Yi   Hua Pien

3)   Huang Lien  chan Chin Pien

Do those teas have healing properties?!

If this is an actual question and not spam.... not a lot of action on this board these days, but especially in terms of medicinal herbs, you're probably better off looking for information from a TCM practitioner or from sites that specialize in medicinal herbs. In the sense that we talk about tea here, these are not "teas".

I would personally be wary of cheap ebay pots, particularly from some of the vendors mentioned above. At some point, there are potentially safety issues. That's especially an issue in the case of 5000friend, which is infamous for fake-aging pots. Even if well cleaned, I'd be anxious about using their pots for brewing tea.

I know some folks had asked for a chat / shoutbox type feature, similar to what Teachat has. While I'd been a little hesitant (since I think there's a lot of value in having the things people talk about archived for posterity), it does seem to bring more people around, and creates a venue where people can talk more informally.

I know the location (at the very bottom of the front page) isn't ideal, but let me know if you like the feature.

I think those links are dead - maybe this thread is the replacement?

Interesting video with Lin Ping Xiang (林平祥 ) talking about Liu Bao, with English subtitles.... worth a watch if you haven't seen it:

http://www.essenceoftea.com/blog/2014/0 … ing-xiang/

Most of my CNNP pots together:

I recently acquired this set, supposedly from the late 80s / early 90s, from a seller in Malaysia. The teaware matches the quality of the tea, which is to say, it's not high-end - the pot feels quite dry, and the writing on the dishes is fainter than on many examples I've seen. Is this fake, or just low quality stuff (I'm leaning towards the latter).


From the same seller, I also picked up a 4 cup size (~ 80 ml) hongni pot with the CNNP text on the front, a shanshui scene on the back, no lid seal, and 中國宜興 on the bottom. The pot appears almost to have been dipped in hongni slip - it's red both inside and out, but there's some brownish parts showing near the rim. Not sure if this one is real.


Two more pieces, from two different Taiwanese sellers.

4 cup (70-80 ml) zisha pot, in the style of the fairly early ones, though not sure about its provenance.

This is from when it was newish:

And this is it now:

This last one is a 'mei yun' (梅雲) lid seal hongni 6 cup pot, meaning it's in the style of a 70s one. The seller claims it's genuine.


chrischan wrote:

I have the same question. I want to post a picture of a mystery tea...I tried putting in a link to flickr, but got the message that links are not allowed. I see that some people were able to put in pictures. How do you do it?

Use the [ img ] tag (only without the spaces).

Lee wrote:

How can I post the images here?

http://teadrunk.org/topic/157/how-do-i- … n-a-reply/


(2 replies, posted in Chinese Teaware / 中国茶器)

Posting of pictures is allowed.

http://teadrunk.org/topic/157/how-do-i- … n-a-reply/

You should just put the image's URL inside a pair of '[img]' / '[/img]' tags.

Souchong method was the original way of making black tea. It used a lower grade of leaf, and the processing was a bit different. I'll see if I can dig up my notes explaining exactly how.


Souchong refers to xiaozhong, no? 小种 [see this thread]. Wouldn't that imply a description of a small leaf varietal being used, more than a method of production?


(5 replies, posted in Red Tea / 红茶)

Edit: Seven Cups link above is dead, but did find this link on their site. I can't speak to its accuracy, but it does seem to agree with 'lei xun' for 'pine smoked'