Five Things I Like & Dislike. Tea Instagram, china as a Monolith , Small Vendors Selling Semi-Aged Pu’erh

I believe the internet tea community generally rankings pretty nicely, if you are somebody who sings polarizing negative and crude online behavior. I’d put it well. It exists in fairly disparate spheres, on areas like facebook, reddit, steepster, teaforum.org, teachat, personal conversations, etc.. 1 stage that I think is even more positive than all of the aforementioned is Instagram.
If you are somebody allergic to negativity and want to root it out of your life, give java Instagram a try. It’s difficult to argue that it not a location that is very positive and the discussion is substantive, although there is a lot of crossover with platforms.

Boiling Water to Brewing Tea

1 advantage of banding together for group purchases is that in regards to areas with large amount of doubt it spreads the risk. As opposed to gaming on six cakes. A bet becomes 15 individuals sending $35 to sample get 20+gram samples of six teas. This lowers the barrier to entry significantly and you have a lot of different folks to exchange comments with. . If these sorts of chances suffice for yourself, you need to consider joining in!

Tea Instagram

  • Semi-aged and tea in my view should be brewed with boiling water in my view.
Some semi-aged raw and ripe pu’erh.

Banding Together to Take Bigger Hazards on Unknown

#puerh on Instagram.

Chinese drinkers never beverage youthful pu’erh….
There is traditional wisdom that comes from these areas that we should take seriously. But. . China is an enormous location. And it’s very well-documented in areas like Puer Tea: Historical Caravans & Urban Chic that there are substantial differences in tea preferences, storage and opinions within a single province like Yunnan. Expand that world into Guangdong, Beijing, etc. and that comment gap widens. We should take guidance that comes in the China that is experienced and developed badly, but don’t take it as a monolith and try to comprehend view and the context the espouser is currently coming out of.
A handful of my own purchases in the past couple of years have been through myself or a friend scouring the net (taobao, TW) and finding what seems like a decent source. These resources will generally not be western facing sellers. The process sounds sketchy, and in many instances there’s some amount of unknown or doubt. Here is where the group buy facet comes in.

Older sellers:
As an community that is small and unimportant , occasionally I visit western drinkers treating China as a monolith. Whatever you hear out that point correct or must be the consensus.
If you’re reading this you’re probably familiar with the huge name pu’erh sellers such as Yunnan Sourcing and White2Tea. While these more established sellers sell some semi-aged tea that’s well worth trying (Scott specifically has an adequate number of semi-aged tea), a huge percentage of their products tend to be younger tea. Within the past few decades, there’s been. That list becomes even larger, if we include hybrid hobbyist sellers. They have some semi-aged choices worth trying even though some sell a vast majority of tea. . Here is a few worth checking out. .

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While brewing for enjoyment on the topic of raw pu’erh, I’m a bit more receptive to others brewing at slightly lower temperature. Modulate the strength by time, particularly in regards to testing a tea and my preference would be to use boiling all of the time. . I could understand why some might like to brew it at reduced temperatures to mellow the strength for themselves and others.
I’m of the view that oolongs should be in a position to take water and taste. Then and now you will see the information being thrown about that it should be brewed by you at 195F or perhaps lower. I’m always skeptical of these information. That I get even more suspicious When it’s a supposedly high-end tea. They might be trying to obfuscate some tea that is not so good when a vendor recommends using temperature water.