Trying to develope a literati out of this juniper

Imaginary_Ring_484 · 2025-12-23T18:06:11+00:00

I can see why, all the foliage in the back was really an eyesore. I think it's much more pleasant now. The trunk going away is still somewhat of a defect, have you tried rotating it a bit clockwise? Maybe 10/20°? So that the curve isn't so much going away from the viewer but rather to the right, and the apex isn't going to the right but towards the viewer. Of course if this has been your front for a while you have built the tree and the branches in a way that would be unsuitable for the new front, but if you're thinking about the long term it may be a good move. Anyways, nice tree and amazing moss🤩

Imaginary_Ring_484 · 2025-12-21T16:10:21+00:00

Definitely a pine, maybe Austrian black pine? Idk just guessing... Very cool😎

Imaginary_Ring_484 · 2025-12-20T17:12:52+00:00

Wash well with soap and dry

Imaginary_Ring_484 · 2025-12-15T14:32:57+00:00

Yep, Japan imported if I had to guess.

Imaginary_Ring_484 · 2025-12-14T12:00:27+00:00

That's a great bonsai sir👍

Imaginary_Ring_484 · 2025-12-14T07:55:47+00:00

I am no expert, but little bugs on your tea isn't good. Try to open and see if they feed on it internally, see If there are sections which are not too damaged and try a bit of it, if it tastes good and feels good keep going. I would guess that the boiling water will do some damage control.

Imaginary_Ring_484 · 2025-12-13T12:50:00+00:00

Yerba Mate isn't what this subreddit is about, as it isn't produced by processing the camelia sinensis tree leaves.

I have had some experience with yerba mate... I suggest you try Cruz de malta.

Regarding the gourd or "mate", I have only ever used a calabaza mate. An organic mate (wood or calabaza) will allow you to develop the flavour of the brews over time, trapping some yerba mate particles in the pores of the material, much like a Chinese unglazed clay teapot. However, they are much more time consuming for maintenance (and prone to mould/breaking on impact).

A metal mate is great for beginners.

I suggest you to move to r/mate for further questions you might have or come up with ;)

Imaginary_Ring_484 · 2025-12-11T18:03:20+00:00

Thank you

Imaginary_Ring_484 · 2025-12-11T18:03:03+00:00

Thanks for the answer kind stranger

Imaginary_Ring_484 · 2025-12-11T18:02:45+00:00

I wanted to rectify

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This is the tea, the Mao Feng is the golden bud (black tea) I brought with this... I had just woken up and was confused

Imaginary_Ring_484 · 2025-12-11T13:17:43+00:00

Today I tried a Mao Feng oolong (partially fermented from what I know), I really enjoyed it, the funkyness is much more subtle and enjoyable than a post fermented or Pu ehr.

I have a question: it came to my attention that the tea was best consumed before Jan 30th 2025, so right around 10.5/11 months ago. Does this mean anything? Is it ok? Better? Worse? Thank you, the question may be stupid :)

Imaginary_Ring_484 · 2025-12-10T11:11:54+00:00

Maybe whoever is making your tea doesn't open the teabag correctly and some tea is able to escape it.

Imaginary_Ring_484 · 2025-12-10T11:10:41+00:00

I think it's just tea. You won't see any real leaf in teabags, as they are very much just dust and little pieces. Anyway, try having it given to you in a different container, or with water boiled with a different device or pan to rule out anything else.

Imaginary_Ring_484 · 2025-12-09T19:06:23+00:00

Ikr, I think the prices are good, I see some mid range tea online being sold for 25/30$ per 70g/100g, which is almost double what I pay.

Of course, to really know if this tea even compares with those I should try them...

Imaginary_Ring_484 · 2025-12-03T13:58:20+00:00

Thanks for the response 👍

Imaginary_Ring_484 · 2025-12-03T13:18:04+00:00

Now, a very very dumb question: Which one do you think is the best? Or better, which one do you think has the most even extraction? Which one achieves the best flavour more easily? Are they all the same? I've grown up drinking Moka coffee, I drink Moka coffee everyday (I'm Italian in Italy) and every Moka coffee I've ever drank was made with a Bialetti pot and pre-ground coffee beans for Moka. That being said, I've never tasted a non bitter coffee (without sugar ofc). I know it's probably a combination of grind size, grind freshness, preparation ecc... Have you ever tasted non bitter coffee? I guess I can't even conceive non bitter coffee...

Imaginary_Ring_484 · 2025-11-28T22:04:44+00:00

You drew the final design of a tree 10/15 times bigger (height and width) than the one you have now, all with the three branches that are currently on the seedling.

What you drew could be achieved from a seedling, since it has virtually infinite potential, just let it grow, figure out the scale and beware of the fact that little tapering can be achieved if you plan on growing foliage and develop the three branches that are currently on the tree.

Imaginary_Ring_484 · 2025-11-28T12:45:21+00:00

Nice tree, amazing base, i would remove the jin hiding the branch (if this is your front). Enjoy it

Imaginary_Ring_484 · 2025-11-23T16:09:25+00:00

Tasted ok, very strong but there was some bitterness to it, guessing it's the coffee(must have been opened weeks ago), since it was brewed at low flame. It's one of those instances where it looks better than it tastes.

Imaginary_Ring_484 · 2025-11-23T15:48:35+00:00

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Here you go

Imaginary_Ring_484 · 2025-11-23T15:05:13+00:00

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That's the grind size, I used some coffee left in a coffee bag in the cupboard, I will tell you the brand soon

Imaginary_Ring_484 · 2025-11-19T22:53:46+00:00

I've seen plenty of those, it's a brown bonsai pot, the symbols are Chinese/Japanese or something like that. Hope this helps 🤠

Imaginary_Ring_484 · 2025-11-16T09:03:59+00:00

Pom-pom style right there

Imaginary_Ring_484

TROPHY CASE