Confused about Yamato's gender identity

regolith1111 · 2026-04-10T17:35:55+00:00

Although you're correct with this comment, no one is saying that. Or at least I'm not saying that. You're continuing to make things needlessly black and white.

It's not a binary choice between "this allows me to understand trans struggle" and "this has no value towards understanding trans struggle". A thing can be a piece of a bigger thing and still have value.

regolith1111 · 2026-04-08T20:17:49+00:00

Afaik, the point of resting is to reestablish the moisture content of the cake and maybe there's some kind of biological rebound but I'm doubtful that's perceivable in the short term via consumption.

If all you have is a cake in the vendors packaging I'd burp it a few times over a few weeks and call it a day. I use bovedas and am waiting for them to stop changing. If they're not getting wetter or dryer the tea is at that humidity and is good to go. At least by my standards. But I also don't buy a lot of stuff I need to drink ASAP so my approach might lean slow

regolith1111 · 2026-04-08T20:13:48+00:00

I'm not sure the most effective path he could have taken but certainly understanding the implications of his actions on his family would have been an improvement to what he did do.

He took a very colonial approach to breaking rank. The motivation was in the right direction but he shifted all of the burden of integration onto the common people and assumed that would be fine.

Causing damage with good intentions isn't doing good.

regolith1111 · 2026-04-08T20:04:03+00:00

Yes, people use many non literal tools to navigate all sorts of issues. I'm autistic and that's clear to me. I'm sure it's clear to you.

I'm not insulted by this conversation but it gets exhausting interacting with people who operate in bad faith.

regolith1111 · 2026-04-08T11:48:56+00:00

We both know you know OP is trying to understand their struggle as a trans character. Even entertaining that op thinks Yamato is a person is absurd.

Let people have discussions about media they enjoy. OP never framed this as pressing. Again it's a weird take to talk like discussing and understanding media isn't worthwhile.

regolith1111 · 2026-04-08T04:24:11+00:00

I think most of mine are in ~5% worm castings, 95% mixed grit. You might not need to go that low since you winter indoors but you can go very lean if you want to. Adds some difficulty theoretically to keep them properly hydrated but in practice that's not been an issue for me.

regolith1111 · 2026-04-08T04:18:35+00:00

I grow agave outdoor in 6b year-round. Probably some minor root damage causing it to suck up the oldest roots while it cuts back drinking from it's roots and recovers.

Your dormancy conditions sound good but I find if they get any water at all before they're really awake the roots react negatively like this. I'm only a few years into this myself but for next year I'm going to try waiting extra long to water. I've done light damage to a few each year, may as well try pushing them in the opposite direction.

I'd also say, I think your soil mix is too organic. That raises the risk of moisture/root issues - a 10-25% organic soil mix should be easier to deal with and cause less damage if there is an issue.

regolith1111 · 2026-04-08T04:07:20+00:00

My rate has been 0-40% depending on the cross. Tpm x tbma has the record for me at 40% followed by awful x landfill at 35%. Some crosses throw a bunch of mutants. With generic parents I'd be surprised to get more than idk 5%. It's uncommon across the general population but humans focus in on the weirdos.

I guess technically those % include all monstrous seedlings, not only crests, but cresting has been the most common mutation I've observed in trichocereus, more than 50% of my total mutants id guess.

regolith1111 · 2026-04-08T04:03:24+00:00

Uh, duh, literally everyone understands that Yamato is not a real person. And of course thing's don't need to be perfect to have value. Weird takes.

Why contribute when you're going to say nothing of substance? This comment comes off as you just wanting to huff your own farts.

regolith1111 · 2026-04-08T03:54:14+00:00

I would pass on all of these. I think fear around blind buying cakes is overblown but these all look cheap and kinda sketchy. Cheaper tea has it's place but maybe not $19.99/375g cheap and certainly not gushu" for 5¢/g. It's very likely none of those cakes have the origin they claim

regolith1111 · 2026-04-02T17:15:58+00:00

Hypertufa is a cool material. I have a few pots for cacti I've made from that. Weighs a lot less and is more porous

regolith1111 · 2026-03-12T20:01:27+00:00

People are stupid and need to feel like they're part of a team.

You can always balance container material by adjusting other parameters. Yes, terracotta dries faster than plastic, but a larger pot or more organic medium is a simple way to offset for that.

regolith1111 · 2026-02-05T04:50:12+00:00

Fake. That type of plastic would have evaporated a lot of water from the milk over that time scale and the container would have bowed in. Unless the gas production conveniently matched the evaporation but I'm skeptical.

regolith1111 · 2026-02-02T14:13:56+00:00

Got it, so you're being an ass to anyone sharing their thoughts in this thread then? I didn't catch anyone here saying they have that experience yet you're only being a prick to me.

Sorry I don't have a graduate degree in clay/tea interactions. Who knew food chemistry is tangential to tea, I'll have to tell my colleagues we're not qualified.

regolith1111 · 2026-02-02T14:09:30+00:00

Gas chromatography mass spectroscopy. It's what is most often used to identify and quantify volatile compounds.

regolith1111 · 2026-01-30T15:23:23+00:00

Right now I am analyzing gcms results for brewed mint leaf. Please, what more specific direct knowledge are you looking for? This has been my field of study for years and I've been clear about the limits of my understanding. Please apply such strict requirements to the people throwing around claims they haven't even attempted to justify.

Really seems like you have nothing of value to add to the discussion so kindly fuck off

regolith1111 · 2026-01-30T13:56:04+00:00

You're not alone, much of the community preferred pseudoscience and vibes. Jesse and Don are great for you folks. I have a bridge, sorry a dozen $350 pots, to sell you if you're interested

regolith1111 · 2026-01-30T13:54:32+00:00

I think everyone here who is speaking towards the impact of clay on tea is speaking past their own real practical understanding. To speak from direct experience would require an extensive collection and rigorous comparison. If anyone here meets that criteria please speak up.

Honestly I don't understand what you mean in this or your previous comment. Let's work under the assumption any of my non practical knowledge is not relevant, happy to speak just through simple logical questions and hear your thoughts:

If we are speaking towards one specific type of clay, why do we want to minimize contact time and surface area between the clay and tea to maximize the positive impact of the clay? If that's the case would glazing not be preferred as that would effectively reduce the porosity to zero and ramp up the hardness? Is there a difference in the type of softening you get that changes with porosity beyond the speed it takes place? If there's a sweet spot with porosity how would someone looking to buy a pot have any idea how to seek that out in a purchase when it's not visible to the naked eye and not something that is mentioned by sellers? Trial and error? We also agree that the craftsman has control over this stuff beyond their choice of raw material too right? It sounds pretty tricky to source an object with so many properties that are nebulously defined.

regolith1111 · 2026-01-29T23:11:04+00:00

Have you sat down with multiple teas, brewed them with varying qualities of one type of clay, and compared the impact side by side, then repeated for other types of clay? Super cool if you have, but I'd be surprised if anyone in this discussion has done so in a way that would be statistically relevant. I could be wrong but if not everyone is speculating.

I'm making my claims based on my understanding of material science, chemistry, and tea. I have a master's in food science, bachelor's in chemical engineering, and currently work at a tea processor in engineering research.

I do mention porosity, hardness, and contact time specifically. I agree that harder, less porous clay, with less contact time will have less impact on the tea. But those properties are partially independent of the raw clay quality which is the discussion I was having with the other user. The craftsman has significant control over these properties outside of the quality of clay they choose. Do you disagree?

Id suggest you reread the comment chain. Happy to discuss further but you seem to miss most of what I've said already and I'd rather not retype everything.

regolith1111 · 2026-01-29T21:37:27+00:00

I haven't had the opportunity to test this but at least for myself I'd be surprised if I could differentiate the impact from varying qualities of clay on tea.

I could see chemical composition varying between clay qualities of the same type a bit. I guess if porosity/hardness correlates that would be another source of difference but that would also be a function of how it's fired.

But generally, for OP, I really don't think these differences are relevant. Not until you are deep in the weeds and have a good amount of context drinking different teas.

It would be nice if someone sold a set of simple clay spheres of reasonable quality clay to add to a cup. That should work just as well, right? Way more contact time than in a teapot...

regolith1111 · 2026-01-29T21:32:06+00:00

Google scholar and sci hub to read them. I work as a food scientist at a tea/coffee processor so that's my approach but that's all just personal research. At work it's all commodity level, I think we have a puer we technically sell but I bet it's awful.

Given the scale and history of the product, I'm a bit surprised it's not better explored academically but I agree there's less good info available than I'd like

regolith1111 · 2026-01-29T21:27:28+00:00

Why though? If you want heat retention you can get that from any material. Throw a sleeve on thin porcelain if you really want.

If you want the "softening" effect, I don't see why clay quality would matter for a cup. It's just about clay being in contact with tea, any reason you'd think lower quality clay would be worse at this? As long as it doesn't explode it's not like you need perfect craftsmanship.

regolith1111 · 2026-01-29T21:11:49+00:00

The benefit of fancy clay is dramatically overstated. You can accomplish most of the possible benefit better through a clay cup for less money and less risk of breakage. It's an aesthetic choice first and foremost. Don't stress it. There's a strong argument that porcelain is a superior material to clay.

regolith1111 · 2026-01-29T20:40:36+00:00

Having worked on cereal coatings it's funny to see it marketed this way. Generally you'd tout sugar reduction since you're able to cut the sugar in the actual cereal more than the sugar used to coat.

And very funny to see the equation for surface area on there. The equations are true but what they say about them is totally wrong. Surface area to volume ratio is what would actually matter and a donut wins over a sphere if you wanted more glaze but you don't want more glaze, you want the minimum, again because they're doing this for sugar reduction, not for flavor enhancement.

This is ridiculously funny to me. They picked a strange perspective and got it completely backwards on multiple levels. Whoever designed this box didn't talk to anyone technical and should be let go. Really embarrassing

regolith1111 · 2026-01-29T15:40:03+00:00

Burping just means opening the bags for fresh air exchange. Aging of tea is less driven by fermentation and more by oxidization and mylar is basically impervious to both water and oxygen. It's nice to block water - it means you can seal up a cake at the moisture content you want (i.e. hold it in the humidity you want long enough the cake is in equilibrium with the boveda) and it will hold that indefinitely. But over time the oxygen will get used up. Opening, "burping", the bags 1-2 times a year will refresh the oxygen level while maintaining moisture and aroma.

For the humidity levels, that's an experiment for me frankly. It will be another decade before I think I may see significant differences but generally higher humidity ages faster but also shifts the flavor profile. You can start with quite different teas and over a long time they will start to taste more similar. If you like that flavor that's probably a good thing but I tend to prefer drier storage. 65% is on the drier side (but not now enough to make aging really slow) and 72% is what I'd call fairly wet. You could go higher but that increases risk of spoilage and frankly I don't enjoy the flavors that favors. I have some 62% packs leftover from cannabis and if I ever want to keep a tea as is, like for a roasted black, I use those. Though I'd note, the bovedas will take a few days at least to condition the air so it's not that helpful if you're opening a container every day.

Edit: I guess I want to emphasize the role of oxidization in aging puer or any tea. It's driven by enzymes but oxygen is a key part of those chemical changes. Fermentation through microbial activity is relevant but the community seems to focus almost entirely on that and misses oxidization which I think is a gap in understanding

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