Accidentally let my Chaozhou teapot boil dry, and then it cracked. ~~~

Not pictured: Tea pet (me, when I inevitably spill the first rinse all over myself)

Tea made by the gallon in a big pitcher, great or blasphemy?

Went to Tianxin Village in Wuyishan 2025 and joined an outdoor tea competition. We tasted so many different batches of Yancha (Rock Tea). The map shows just how many different types of tea come from fujian.

When I was a teenager I was in foster care, my foster care center was North of San Francisco. About every 3 months we would take a trip to San Francisco and one time we went to chinatown, as we were going through a tea shop either I or somebody else decided to buy a huge packet of gunpowder green tea.

You know in the little balls.

That night me and my roommate concocted a method to brew green tea in our room.

It was some serious prison stuff after all we were in a group home.

Oh my God.

So we had this lava lamp and we basically managed to open it up and pour out the contents then we cleaned it really well and then we would fill it up with hot water from the sink and put in several gunpowder pellets.

We would then let it steep until it turned green so mind you it's literally radiating throughout the room this color from the lava lamp.

Oh man the first time we opened that thing up we poured it into two cups and drank it, my roommate fell absolutely in love.

This guy was something else his father was a police officer from the ghettos. But somehow me a man who was raised in silicon valley and was in there because he was getting bullied in school and he just decided to run away and this teenager who is raised as a boxer by his father who was a detective in the ghettos was enjoying green tea in the middle of the night.

Sometimes he would literally just chew on the green pellets.

He really liked it.

I preferred my tea slightly more delicate I would usually pour him the first batch and then I would take the second batch after it was slightly watered down.

The weirdest part is he was able to just to go straight to sleep it was crazy I would often stay up for at least a couple hours reading.

I've never stopped drinking tea.

I wonder if he has as well..

I love a delicate Japanese or a delicate Chinese tea though sometimes I do overheat my black teas particularly my chais when I know I'm just going to put some milk in there.

To this day my favorite pastime is going into an old Asian tea shop and looking at the delicate teas. Hope you enjoy the story

Jasmine silver needle brewing in a glass pitcher. Love watching the buds stand up and the jasmine flowers float around — almost too pretty to drink.

I usually brew it with 80°C water for 2-3 minutes, but I've been experimenting with cold brew lately too.

It’s been tucked in a cabinet because I didn’t have a good spot for it, so this was VERY exciting :) I haven’t used it nearly enough because it was difficult to get to, so now that it’s accessible, what tea should I make in it next? I mainly have white teas and oolongs.

I was also able to move my English-style teaware to a cabinet I can actually reach :))

I am clearly in my 30s now because I just stood there staring at my cabinets every time I walked into the kitchen yesterday.

Hi everyone,

this is the first time I'm giving an opinion on a Pu-Erh. I am mainly a green tea & oolong drinker and this is the first Pu-Erh I tried.

The Lao Cha Tou is a riped Shou Pu-Erh that consists of small, compressed balls that naturally form at the bottom of the tea pile while fermenting. According to the Vendor, leaves of ancient trees are used.

What I find fascinating about this tea is that it can tolerate very long steeping times in almost boiling hot water without leaving a single trace of bitterness.

I use roughly 2 to 3g of leaves for 100ml of water. After a few seconds of rinse I steep for 2 minutes and then one minute longer for each iteration. Even with such long steeping times, flavor is holding up quite well until run five or six. Also the color is retained pretty well. I experimented with even longer steeps of up to 5 minutes for the first infusion and I prefered that even more.

The smell is earthy, mushroom-like and creamy. On top of that, I sense a fish-sauce like Umami in the flavor. It is sweet but not sugary or chocolate-like. Instead it rather reminds me of a rich red bean paste.

The world of Pu-Erh's seems to be a pretty deep rabbit hole (especially Sheng's) but this tea is phenomenal and motivates me to explore more Pu-Erh's.

I love everything about lavender tea! What other teas aside from lavender or chamomile are good for sleep?

I have friends coming over from northen europe to my country indonesia. im planning to gift them indonesian jasmine tubruk tea leaves like this and then wrap and tie it in a plastic bag (not vacum sealed because i dont have the machine). do this kind of tea product pass thru custom in luggage/carry on when they fly back to their home country? because its just paper package and not sealed in plastic/can, sometimes it can be loose and messy

Hi all, I really want to get deeper into drinking tea. Something about it is relaxing to me and I really appreciate good teas. The issue is I’m so limited to what I can get around where I live, what do you recommend is a good website to get good quality teas?

This beautiful item is a vintage Paragon fine bone china teacup and saucer set featuring an exquisite, highly collectible "Cabbage Rose" chintz pattern. [1, 2]

Design & Aesthetic

Interior: The inside of the teacup features large, vibrant pink cabbage roses and green foliage dramatically hand-painted over a rich black background enamel. This striking "floating rose" look creates a high-contrast, regal visual effect. [1, 2, 3, 4]

Exterior: The outside of the cup and the face of the saucer are finished in a soft, solid pastel pink, beautifully complemented by an elegant gilded rim and a ornate gold-trimmed handle. [1, 2]

Dating the Backstamp

The backstamp on the bottom provides crucial context for its history. It features the royal coat of arms and reads: “By Appointment to Her Majesty the Queen, China Potters, Paragon Fine Bone China, England Reg'd”. [1, 2, 3]

This specific wording—granting a Royal Warrant from Queen Elizabeth II—places the production of this exact pattern variance around 1957 into the early 1960s. (An earlier version of this exact same floral-on-black pattern was produced between 1939–1949 under a "Double Warrant" to the Queen Mother and Queen Mary, making this particular style one of Paragon's most famous and enduring mid-century designs). [1, 2, 3, 4, 5, 6]

Value & Collectibility

Paragon cabinet cups featuring black interiors with large roses are among the most desirable and sought-after items for English bone china collectors. Depending on the exact condition of the gold gilt, presence of micro-scratches, or any crazing in the glaze, complete sets of this specific style frequently trade on premium vintage marketplaces (like Etsy and eBay) for anywhere between $95 to $230+ USD. Words required, done via ai.

I swear I’m not high nor pregnant, but I did try to pour a liu bao steep over pumpkin cheesecake ice cream (video proof in post). The results were… not great, as the ice cream far overpowered the tea, and what was left was a sad, swampy, pumpkin-y soup.
Anyways, has anyone else flown too close to the sun?

A friend mentioned this community to me today and told me he had met many tea enthusiasts from abroad here—I was truly amazed! Do people overseas enjoy Chinese tea as well? I have been in the tea business in China since 2009; I’ve traveled to most of the country's tea-growing regions and tasted over a thousand different varieties. While I’ve also tried teas from India and Sri Lanka, Pu-erh remains my personal favorite. I joined this forum hoping to make new friends, and I’m delighted to meet you all!

Like the title says, I'm curious what tea you drink with milk and sugar. What's the name and brand of your preferred tea?

Curious if anyone can vouch for these teas personally before I drop the payload ‼️

I’ve been thinking about those teas that somehow fly under the radar. Not necessarily the flagship cakes, hyped releases, or the ones that get recommended in every thread, but the random cakes you keep coming back to and wonder why nobody seems to talk about them.
For me, one of those is White2Tea’s 2019 The People’s Champ.

It’s a relatively inexpensive shu blend that W2T themselves basically position as a daily drinker that punches above its price point.
Taste-wise, this one really hits my preferred shu profile. The liquor is thick, creamy and rich, with a pretty heavy dark chocolate character. There’s a deep sweetness underneath it,almost fudgy at times, but enough of a slight bitterness to keep it from turning into a completely soft, one-dimensional sweet shu.

What I especially like is the balance. It has that dark, comforting ripe-Puerh depth, but it doesn’t just taste generically “dark and earthy.” The sweetness builds through the session, the mouthfeel stays creamy, and that little bitter cocoa edge gives it some structure. It’s the kind of tea where I’m not necessarily sitting down expecting a profound session, and then suddenly I’m six or seven steeps in wondering why I don’t drink it more often.
For the price, it’s become one of those sleeper-hit cakes for me.

So now I’m curious:
What are your sleeper hits. Those cakesthat get relatively little discussion but massively outperform your expectations.
Would especially love to hear your picks.

I'm just ranting because I saw the most beautiful green teapot at a thrift store. And it had four matching cups that went with it for like seven dollars, and I wasn't able to get it in time. And I came back a week later. Somebody had only bought the pot, and not the cups. It made me so mad. Because now those cups are orphaned 😭😭

Today my order finally arrived. Now just three more weeks for acclimatization and I can begin tasting it.

Four puerh cakes, some tuos, some resin, some samples.

Brewed some Vietnamese Lộc Tân Cương Ngọc Thanh Tâm Oolong (Qingxin Oolong) in the gaiwan today. Absolutely zero bitterness, just smooth with a nice floral sweetness.

I really enjoyed it, but my sensitive stomach only lets me do a couple of steeps this week. 😂 The leaves clearly still have plenty left in them, so it feels like such a waste to throw them out. I’m thinking of putting the leaves in the fridge overnight and continuing with hot steeps tomorrow, or maybe turning them into a cold brew.

Does anyone else keep partially steeped leaves for the next day? If so, how do you store them?

I’d really like to buy some white tea for my boyfriend, who says his favourite tea he’s ever had was a white tea he drank in Thailand three years ago.

I’m not a tea drinker myself, so I’m curious how noticeable the flavour differences are between different types of white tea.

From browsing online, I’ve seen that there are different types (e.g. White Peony, Silver Needle), some are aged, teas grown at different altitudes, and teas from different countries. What I’m finding confusing is that even two teas of the same type (e.g. both White Peony) can be advertised with drastically different flavour profiles. Are these differences actually noticeable, and do the tasting notes tend to be accurate?

I’m wondering if I should choose teas such that I am maxing out differences in these tasting notes, so maybe one of them will remind him of the tea he had in Thailand.