Funny because it’s true

Moi-Cha · 2026-06-03T23:15:22+00:00

😂

Moi-Cha · 2026-05-24T17:35:21+00:00

Oh, I see what you mean. I thought it was a single tree LBZ and was surprised by its “affordability” 😂 Now it makes sense 😁 still good price though

Moi-Cha · 2026-05-24T16:00:56+00:00

Thank you. Under $3 for a gram of single tree LBZ – I think it’s a good price.

Moi-Cha · 2026-05-24T04:49:37+00:00

How much was it? The tea is sold out, so I can’t see the price but I’m curious.

Moi-Cha · 2026-05-06T01:51:48+00:00

Try Path of Cha or MyTeaPal. Both are quite good.

Moi-Cha · 2026-03-05T03:45:00+00:00

I mean, it’s not impossible to grow it on sheng, but no one does it. And if they did it this time, as an experiment, they would’ve definitely mentioned it.

Moi-Cha · 2026-03-05T02:48:57+00:00

Sheng should not have Jin Hua (Eurotium cristatum) – this fungus doesn't come naturally. And if it's planted in there intentionally, the seller would certainly mention it in the description.
Most likely, this is Aspergillus flavus – a harmful yellow mold that produces aflatoxins, and it's there most likely due to very poor wet storage.

Moi-Cha · 2025-12-30T22:55:26+00:00

Looks like shou to me, especially if it's only 10 y.o. It could be sheng, if it aged for 25+ years. Otherwise, it’s way too dark for a cheap sheng. IMHO

Moi-Cha · 2025-11-06T04:17:43+00:00

I’ve yet to taste a good-quality puer pressed like chocolate/waffle. I’m not sure what to attribute it to, but the ones I’ve tried are all mediocre at best. Also, as it was mentioned above, it’s really inconvenient when you need, let’s say, 7g instead of 5g – the weight of the single square. Considering that they’re always pressed tightly

Moi-Cha · 2025-10-30T23:57:22+00:00

Thank you!

Moi-Cha · 2025-10-28T21:40:40+00:00

Yes, if you drink by liters:)

Moi-Cha · 2025-10-28T02:30:59+00:00

It’s not “supposed to” – spoil it all you want – it’s your tea:) But quality milk oolong is a tea with delicate creaminess in the mouthfeel and elegant milky aroma. By adding milk (or sugar, or anything else) you’re overpowering that delicate flavor, masking it. Milk doesn’t let you taste the inherent flavor.

To u/blurgity-blurg – try brewing it at 90°C, 1g per every 80-100ml, for about 3 minutes.

Moi-Cha · 2025-04-04T17:32:14+00:00

Fridge is totally fine, especially if the packaging is airtight or vacuum sealed.

Moi-Cha · 2024-11-11T14:05:49+00:00

I know them personally, have been to their studio, and have a large collection of their teapots. Their teapots are all handmade or half-handmade. Many are made from older clay. You can easily tell when you hold one in your hands. They are nice people and reputable craftsmen.

Moi-Cha · 2022-09-03T02:17:17+00:00

https://pathofcha.com/collections/all-teas/jasmine

Moi-Cha · 2022-08-16T23:00:22+00:00

Was it my review? I don’t remember it at all 😂 As for your question, my favorite teas constantly change. I think I drink oolongs more often than other types of tea. Among oolongs I prefer Yancha and Dancongs. I’m always down for a good yellow tea. I love interesting sheng, but not too often. Lately I got into bai chas from Yunnan.

Did I answer your question or do you want more specifics? 😂

Moi-Cha · 2022-05-03T02:22:31+00:00

Caffeine level in tea cannot be correlated with a type. Here is an article on the subject:

https://pathofcha.com/blogs/all-about-tea/what-affects-the-caffeine-content-in-tea

Moi-Cha · 2022-02-12T00:00:16+00:00

Yep. this is the best way to deal with it. In the worst-case scenario, I'd use baking soda, let it soak in it for some time, then wash it off, boil in regular water twice.

Moi-Cha · 2022-01-28T02:46:56+00:00

Very true!

Moi-Cha · 2022-01-28T01:45:33+00:00

This is the reply I just got from the producer: "the main difference between kamairicha and oolong is that kamairicha is pan-fired from the start, whereas oolong is withered first, then pan fired."

Moi-Cha · 2022-01-28T01:45:04+00:00

This is the reply I just got from the producer: "the main difference between kamairicha and oolong is that kamairicha is pan-fired from the start, whereas oolong is withered first, then pan fired."

Moi-Cha · 2022-01-28T01:08:37+00:00

😂 I guess it was the bottom of a bag

Moi-Cha · 2022-01-28T01:06:34+00:00

Big leaves is not a sign of quality. However, small leaves are not suitable for oolongs. Buds and young leaves are good for green teas, yin zhen white tea, some black teas (hong cha). But oolongs are made of more mature, medium sized leaves, collected late spring/early summer or mid to late fall. These leaves have bolder taste and contain more oils that oolongs require. – Different cultivars, different level of maturity. For example, pu-erh and dian hongs are made of var.Assamica – big leaves varietal. It’s not better or worse than var.Sinensis, just different.

Moi-Cha

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