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Multilingual Forum for Chinese and Japanese tea
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Posts found: 11
Yeah, you should be spending at least a week in intense heat looking at the leaves cook :)
If there's any choice in this, I'd suggest going with leaves that are not rolled too tightly. Some people roast teas that are rolled too tight and I find it gets sour very easily.
How far upstate are you? I'm in Albany.
I'd second the tea gallery gaiwans, although they're not cheap. It kinda depends on the budget you're working with.
For tea tray I'd actually suggest getting a cheaper, rather than a more expensive one, unless you want to get one of those really heavy duty ones. My experience is that under heavy usage, the bamboo stuff will always spring a leak after a year or two (at least in the heated environment of North America), so there's really no good reason to pay too much for those. If you want longevity, I'd actually go for one with a plastic tray for catching the water.
Samovar tea looks like your typical trendy tea place that is low on quality and high of style, and of course, very high on price. But it still beats Teavana.
I'm sure some of us tea suckers will be happy to chip in for some of that special roasted Dong Ding, if you're not thinking of drinking those 70lb of tea on your own :)
You'd be surprised. I stored some tea in a woody smelling cabinet. A few months later, the tea smelled woody.
I concur. 2 looks like a recent attempt at making a zhuni lookalike. 4 is pretty fuzzy... but doesn't look right.
Any interior shots?
Right, I just think that to call it "shu" the way we use the term "shu" now might be a little misleading.... I don't think they're quite the same.
Could you tell me where you found this article?
I think the use of the term "shu" here is not the way we use it now, and that's important to keep in mind. In Hong Kong, for example, I know people who refer to wet stored puerh as "shu". These are old tea hands who have been in the business for 30+ years. Their ideas are different and the terminology they use are different.
I find it hard to imagine the modern wodui process being used back in the day -- I am guessing something else was going on. A sort of wet storage, perhaps?
The last one looks very, very fake....
If it smells like coffee grinds, then something's not quite right. Wet stored puerh shouldn't smell like that.
I am about to post something else on this subject. Perhaps it might add to the discussion.
Having worked at Sotheby's before, I wouldn't put so much faith in them. While the auction house itself might not have anything to do with the rigging, the seller of the item and the fake buyers can easily drive up prices without much of a sweat.
Posts found: 11