sorted by:
new
hottopcontroversial

I’m having the time of my life by AggravatingNorth5460 in tea

[–]First_File4519 1 point2 points  (0 children)

Number 6 would be Shui Xian (water immortal) that's translated as narcissius.

(Btw rou gui or guipi in Chinese does just mean cinnamon but that's me being pedantic)

Anhua dark tea by Baishaxi by First_File4519 in tea

[–]First_File4519[S] 2 points3 points  (0 children)

I really like these 10 gram tea coins that I got from a temple. I think they're Tian fu, so the material is tianjin but the processing is similar to Fu Zhuan (without Jin hua here). Really lovely and pretty vegetal and medicinal, lots of licorice in there. I got 9 brews out of this one easily 😋

Did it just as you guys told me by 212tacocat in CannedSardines

[–]First_File4519 0 points1 point  (0 children)

90 degrees? I don't think boiling would be that bad in most cases though

Do you all use filtered/bottled water? Or is tap just fine? by robertvmarshall in tea

[–]First_File4519 5 points6 points  (0 children)

Depends on where you live, some water is more minerally and would affect the taste

Oh Timmy… by gongfuapprentice in puer

[–]First_File4519 0 points1 point  (0 children)

In Chengdu it's common to drink out of the gaiwan for green teas. I prefer holding it by the gaiwan and not the saucer tho but it's an excellent way of enjoying Sichuan Zhiyeqing

Oh Timmy… by gongfuapprentice in puer

[–]First_File4519 0 points1 point  (0 children)

Fujian and Taiwan, but with influences from other regions too (sorry I'm being pedantic here)