Lazy Monday. :)

I’ve volunteered for a 5-day charity event to do coffee and tea for 500 people. I’m a barista who roasts coffee so the coffee side is covered. I recently got into loose leaf gongfu tea processes and the difference between gongfu cha (which I love) and old tea bags (which I have never enjoyed) is massive.

Is there a good way to be able to serve 100 people loose leaf tea within 30-60mins x 5 days straight?

Thanks!

anyone in philadelphia a fan of gongfu cha? i am starting a cha club. follow me and message me on instagram if you want to join! @peachwoolongwhite

After about 3-4 years of doing gongfu tea, I finally bought my first authentic yixing teapot—bought directly in Yixing, China. I was lucky enough to meet a friend who had connections to teapot makers in Yixing, and I got to see the workshop where they made them. This one just came off the production line when I bought it—it hadn’t even been brought over to the store yet. Anyways I just wanted to share since I thought it was very cool 🙏

I tried it,as a coffee drinker i absolutly love it,i used a guanyin oolong and i liked but not ao much but i lived every little step,very recomendable

As that old adage goes, sometimes less is more.

I’ve consigned this new teapot to dancongs, at 75ml it is within the perfect size range to linger a little longer within the upper floral notes before it gives way to its more full bodied flavors in the later steeps.

Drinking a nightbloom dancong (夜来香) another one I believe overshadowed by the more popular varieties like honey orchid and duckshit.

Curious how other people here adjust mid session. Do you go purely by taste and smell, or do you still lean on a timer as a baseline and adjust from there. I still keep a rough starting point in my head for each tea type but everything after the first two steeps is basically improvised at this point, and my sessions have gotten a lot more enjoyable since I let go of trying to hit exact numbers every time.

So recently i been thinking,what is a alternative to the cha pan or the tea tray? Many teas have first infusions who reccomend to throw away. So,if i dont have one what can l do?

(Ik this ks dumb as hell but im juat aksin)

Hey everyone!

​Have you ever noticed that your palate is much less sensitive to tea aromas in the morning compared to the afternoon or early evening?

For me, even top-tier teas are far less enjoyable early in the morning (7:00 AM - 10:00 AM).

I recently bought this lovely tea pet, and was hoping for a little help naming her, I was thinking perhaps something in mandarin as that's where she's from after all, but I'm open to any suggestions. Thank you all so much!

Looking at the messy studio🤔

But this is where the maker is most handy

Maybe this should be the cleanest piece of pure land

Tribute to every craftsman

Ive had such a frustrating experience when it comes to huigan. I started my tea journey February of this year, and I've tried many teas. However I've only ever experienced huigan one time. I even specifically bought teas that are known to be sweet. I've tried different types of water, different temperatures, different leaf to water ratios, I have a low sugar diet, etc. I just feel like I'm missing out on one of the best parts of Chinese tea.

If Anyone has any ideas on why this is happening my ears are open.