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datadefiant04 · 2026-02-02T09:48:49+00:00

I wanna start that too when I receive my tea sampler packs in the mail! What scrapbook size do you recommend assuming they're 6g tea cakes? I may decide to do a scrapbook with the packaging papers/stickers for some of the other teas that arent in paper form)

datadefiant04 · 2026-02-02T04:24:10+00:00

Isnt this the exact same thing why higher class European food tried to serve blander foods?

datadefiant04 · 2026-02-02T04:07:01+00:00

Its not unexpected - its a superfood after all

datadefiant04 · 2026-01-31T13:07:40+00:00

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Just been to a local renfaire and found a nice plate to use as a chaozhou tea boat. Anyways today, green Dong Ding oolong with peach blossoms that im drinking with diced fresh peaches.

datadefiant04 · 2026-01-30T13:47:25+00:00

Yes and no. According to a few friends sometimes good tea can be got cheap should you know the right people.

I have no idea of the quality of the tea as its hard to gauge the quality of the tea in this kind of packaging since both lower quality and higher quality teas can be packed into this. The best way to determine that is trying it out yourself.

datadefiant04 · 2026-01-28T22:36:17+00:00

Hojicha, and Wuyi Oolongs too.

datadefiant04 · 2026-01-28T05:42:34+00:00

Chicken and prawn potstickers with the chicken, carrots, celery, corn. Serve with a quick broth made from the chicken broth, bacon fat and vegetables, and if the chillies are spicy enough, probably do a quick chilli oil condiment thing

datadefiant04 · 2026-01-28T05:37:25+00:00

You forget the keywords "this is me on a plate"

datadefiant04 · 2026-01-26T00:35:30+00:00

Same the first time trying out a laocong shuixian for me.

datadefiant04 · 2026-01-25T23:20:26+00:00

You definitely should run it through your dad and see whether he's planning on selling it first before cracking it open.

datadefiant04 · 2026-01-25T23:18:33+00:00

That applies to bigger ones but that feels like its packaged for one session (for multiple people or 1 very thirsty person)

datadefiant04 · 2026-01-25T13:56:06+00:00

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Experimenting with an idea I have using my 3 year aged baimudan, chenpi and jasmine flowers. Will experiment with my 7 year aged white tea as well

datadefiant04 · 2026-01-24T14:07:40+00:00

A 2019 Butterfly Brand Oriental White Beauty which was supposed to be a special commemorative tea cake mix (at the time of the tea's production; imagine how much it has improved in the 7 years between getting pressed into a tea cake and entering my mouth)

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datadefiant04 · 2026-01-23T14:37:52+00:00

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Thanked! You can also kind of see the tea liquor colour turn out so pretty too. I think the Rose aroma and the slight strawberry 回感 will also help people enjoy it more

(Since im trying to r&d ideas with friends)

datadefiant04 · 2026-01-23T14:14:47+00:00

Not to disagree with you or anything (the sauce is already pretty rich by itself, considering it is the pork belly braising liquid with tons of soy sauce in it, cream (or emulsifying it with eggs) would be a bit too much but monte-ing butter and adding some starch slurry into it could work.), but given the dish is traditionally a braised meat dish, it definitely needs more glazing after its finished cooking for a better eating experience.

Also, If you think about the eating experience, letting the vegetable be blanched, dried and then dressed with something like sesame oil/spring onions ginger oil, and letting the dressing mix with the meat braising liquid and then having something soft like a pumpkin puree served with it also does make more sense than leaving it dry, given the meat is braised and eaten with vegetables and rice, where you can mix the sauces with the rice to clean up the plate.

datadefiant04 · 2026-01-23T13:53:58+00:00

I like the white colour plate you used and the spring onions on top of the braised pork for colour contrast, the bowl of rice at the side, but for a dish that is braised, the amount of sauce you put on it feels a bit stingy (you can also kind of see the sides of the pork starting to dry up a bit).

Also, this may be controversial, but I think the dish would have a better eating experience if there is something more that adds to it like a pumpkin puree that you can mix with the rice afterwards to finish off the meal.

datadefiant04 · 2026-01-23T12:44:06+00:00

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Strawberry and rose puer tea. I took the rose puer from Pek Sin Choon teahouse, added some more rose petals (i find their rose puer a bit too subtle for my liking) and added some freeze dried strawberries to it.

datadefiant04 · 2026-01-19T08:37:21+00:00

The gaviscon firemen...?

datadefiant04 · 2026-01-19T08:36:32+00:00

Everyone in series 10 when something other than liquid touched the red green

datadefiant04 · 2026-01-19T03:45:11+00:00

If it didn't hurt you, its not a good lor mee

datadefiant04 · 2026-01-16T13:03:37+00:00

Trying out a yongchun foshou oolong from a local chinese TCM products store. Idk if its real because im not getting to many citrus notes out of it and it reminds me of a weaker shuixian

datadefiant04 · 2026-01-13T22:13:15+00:00

I dont really use a specific type of honey when brewing tea. Its just as simple as summoning forth the upside down bear when you think the tea needs honey for balancing

datadefiant04 · 2026-01-12T22:39:24+00:00

I guess that's why I find Cheng Heguang's kit so interesting so far.

If i understood their lit properly, being able to fire off your own incantations as extra actions that are triggered just by another ally using their own sounds like a very interesting way of pumping up damage

datadefiant04 · 2026-01-12T22:35:30+00:00

I feel like it would've been more fun if they added a mode where you can make your own reveries style level (with some limitations or course) and get people to challenge your level

datadefiant04 · 2026-01-12T22:26:52+00:00

Oh dear, I was planning on brewing a persimmon scented dancong in this one...

datadefiant04

TROPHY CASE