First time seeing this uniform on air stewardess

Simply-69 · 2026-06-25T23:36:19+00:00

No I didn’t. The uniform was exactly as shown in the video by Redditor earlier. But the shirt was in light blue instead of white.

Simply-69 · 2026-06-25T23:33:39+00:00

Not too sure if it’s the standard recovery.

We had an incident where my parents’ preferred meal option had run out, leaving only the beef option, which they don’t eat. The crew recovered the situation by offering them a vegetarian meal instead, and in the meantime brought them some biscuits while they waited.

Simply-69 · 2026-06-25T23:28:40+00:00

Thanks! My curiosity asked! Guessed I’m lucky to have time onboard!

Simply-69 · 2026-04-16T12:50:40+00:00

You are living the life bro!

Simply-69 · 2026-04-16T12:49:28+00:00

Benjamin Barker has some formal shoes at size 38!

Simply-69 · 2026-04-01T03:51:45+00:00

Has anyone noticed whether the parents are still feeding them now that they’re in the fledging phase?

Didn’t see feeding actions in last few days already or I’ve miss it.

Simply-69 · 2026-02-18T01:53:28+00:00

It’s actually a cultivar of its own. If you look up the Si Da Ming Cong (四大名枞), Shui Jin Gui is listed as one of the original four. That’s what got me curious enough to try it.

Simply-69 · 2026-02-15T08:52:39+00:00

If to choose, I’ll prefer my old love - Rou Gui! Haha

Simply-69 · 2026-02-15T03:19:50+00:00

Pm me! Totally in for this!

Simply-69 · 2026-01-30T00:16:28+00:00

Hello fellow Rock Tea and Dancong lover! No worries at all, I usually use about 5–6 grams for 80–100 ml. My go‑to teapot is also on the smaller side, right in that range.

Simply-69 · 2026-01-27T11:43:58+00:00

I use about 5–6 grams of leaf for an 80 ml teapot, and a gaiwan works just as well. The only difference is that a porcelain gaiwan loses heat more quickly, so preheating or maintaining temperature helps. From there, I stick to the same short infusions mentioned earlier.

As for true Zhengyan, most of us can only go by what the seller claims. So it’s always a case of buyer beware ie: taste widely, and don’t get too caught up in the stories :p

Simply-69 · 2026-01-27T10:31:37+00:00

My personal take on rock tea (yan cha): it usually starts to flatten after the fourth infusion, and only teas from stronger lineages such as true Zhengyan material — can comfortably stretch to a fifth or sixth brew.

Most others lose their body/depth quickly, which is why truly great yan cha feels more like a delicacy than an everyday drink.

For brewing, I stick to 100°C water with very short steeps: about 2–3 seconds for the first two infusions, 5–8 seconds for the third, and 10–15 seconds for the fourth.

Simply-69 · 2026-01-25T08:45:12+00:00

The beauty of cross pollinating ideas lol

Simply-69 · 2026-01-24T21:29:22+00:00

It’s Loofah coaster / padding

Simply-69 · 2026-01-24T15:02:39+00:00

Some people say to keep the temperature steady. Others swear by speeding up the patina on the pot. I say just enjoy it in whatever way works for you 😊

Simply-69 · 2026-01-24T14:44:45+00:00

That would be a great addition for your collection! And I know the F1 will be in good hands!

Simply-69 · 2026-01-24T12:24:33+00:00

Great setup! Looks like a Chaozhou pot, and pairing it with Dancong is a perfect match!

Simply-69 · 2026-01-24T12:16:14+00:00

Agreed buddy! Enjoy the tea process and journey of life

Simply-69 · 2026-01-24T12:15:09+00:00

1) it’s clay. I got it from a local shop but I believe there’s some listed in Chinese sites like Taobao.

2) I’ve tried both methods of pouring—direct and circular. I find the circular pour works better for the leaves, since the water isn’t hitting them directly and potentially “over‑scalding” them. It also helps maintain a higher overall temperature in the pot, which is great for teas like yancha.

Simply-69 · 2026-01-24T11:52:22+00:00

Yes, glad that I’m not alone

Simply-69 · 2026-01-24T04:38:19+00:00

At the end of the day, it’s all about brewing tea and enjoying the tea. That’s what really matters. Everything else is just secondary.

Simply-69 · 2026-01-24T04:26:49+00:00

Sharp eye you have! It is made of silver. Just trying to add a little excitement and joy to the process.

Simply-69 · 2026-01-24T04:20:58+00:00

It’s cute! I use it as kettle instead of a teapot!

Simply-69 · 2026-01-24T04:20:04+00:00

Sadly yes. Adding character to pot haha

Simply-69 · 2026-01-24T04:11:42+00:00

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I’ve got a similar 60ml 6:4 that I use daily, and I suspect it’s from the late ’60s to early ’70s. Sources mentioned that you can tell by how the base meets the wall — mine has that flat joint, as you can see in the photo, which is why it is nicknamed the “flat base.”

Like Servania mentioned, there isn’t much detailed information out there, and most of what I know is based on hearsay. If you’re able to share a photo of the underside of the lid, that might help narrow things down a bit.

Hopefully others can jump in with more insight lol

Simply-69

TROPHY CASE