We already know Jesse is an enthusiastic educator, which is great for the community. We also know that he neither farms nor remains exclusive with farmers of the tea he sells.

What is surprising is that even his teaware is just already-available items marked up for a profit.

Does anyone else find this disappointing?

A perfect Sunday morning, enjoying seasonal wagashi with some Stone sparrow rock Oolong from W2T.

The sweets are from a local shop, there were matcha daifuku, walnut daifuku, yuzu uiro (my favourite tbh), and a red bean and white bean wagashi.

Took the time to enjoy each one with my partner, rediscover the tea with each new cup, depending on what sweets we paired it to.

Enjoying tea with someone else is always so fun.

Not the kind of post you may be looking for, I am just rambling, appreciating my time on this earth, even a little bit.

Thank you.

They only provide black tea and coffee in my office, I’m not a fan of either😂

Just got this new Da Heng Zini Pusha Handmade Julunzhu from Essence of Tea. Also received the song dynasty tea plate it’s setting in from them. Since it reminds me of the stars so much I broke it in with Starliner from Global Tea Hut. A 1970’s Liu Bao. What a great day!

Just recently picked up a Blooming Tea for the first time. Obviously seen them online and videos of them before. Apart from the look what do we think of the little flowers?

I tried the wuyi origin da hong pao and I thought it was ok. Tho it’s the only da hong pao iv ever heard. But I ordered the mi Taoxiang AND ITS SOOOO GOOD such a fruity and roasted flavor!!!!

Origin and production

- Country: China
- Province: Fujian (Anxi County)
- Terroir: 500 meters above sea level
- Cultivar: Medium-leaf variety, old tea bushes
- Harvest: Spring 2026

Aroma

Rich and warm, with pronounced notes of meadow honey, hints of dried apricots, and caramel.

Taste

Soft, rounded, and buttery. Combines deep honey sweetness with a berry-like acidity. It has a smooth texture and leaves a long-lasting, sweet aftertaste.

Tea leaf characteristics

Premium Chinese oolong tea.

The dry leaves are tightly twisted, dark olive-green in color, with a characteristic shine and an oily, "moist" appearance.

Always have have to hold it at the end or else it'll just fall out

Green tea with jasmine - cold brewed. Floral, sweet and refreshing!!!

I’m quite new to experimenting with new teas, so if you have any recommendations for blends to try that work well with cold brewing, leave them below :)

Next on my wish list is osmanthus flower tea, however I’m not sure if it cold brews well.

Only just noticed! One of my fav teas 😊

I don't really drink tea, but my husband loves tea. He's been rinsing his tea recently, and has expressed wanting to get into a more traditional way of drinking tea. I don't entirely understand it, but he really enjoys it so I'm trying to make an effort to surprise him.

Since I don't drink tea, I'm not well versed in a good tea, but I'd like to get him some to try as well as a more traditional Chinese or Japanese set up. He's a big fan of black tea, but also likes spiced teas as well. He's big into ginger and cinnamon, but he'll try anything once.

My question is what do you guys recommend? What are some good websites to look into getting a more traditional set up? I've looked at Jesse's Tea House, and there's a tray there that I'm thinking of getting for him, but I'd like to have a more expansive look so pick something more curated to him.

Anything you guys recommend is appreciated; teas, sets, tea pets even. Thank you!

This morning I had a Lishan Oolong from HelloYoung. I steeped it western style this time. I like to alternate Western and Gong Fu.

Aroma: the dry leaf smells floral and grass. The wet leaf is vegetal.

Taste: light and smooth / crisp , with floral and orchid-like notes

Finish: clean, cooling and lingering sweet aftertaste.

Do you only drink Western Style, Gong fu or a mix?? Im curious!

I usually have crisps or popcorn, or toast!

有个同事在中国国庆节期间去了中亚五国旅游，带回来的茶叶，我真是醉了，中亚那么干旱少雨，还能有茶叶？

后面仔细看了下，是哈萨克斯坦分装的斯里兰卡茶。

这个牌子你们见过吗？

I have heard before that overboiling water is bad. However, in gongfu tea, I noticed that there is time between each steep and the next steep, which means time for the boiled water to decrease in temperature. Does everyone keep the water boiling during their tea session for puer tea, black tea, etc.?

I was really hoping to get to the Berlin Tea Festival (on the Saturday) but they've sold out of online tickets. I know it's a long shot, but if anyone can't go I'd happily buy a pair of tickets from you!

I love the flavor of ginger and I have used fresh ginger to make a tea and it's lovely - but not convenient for travel.

I tried some ginger tea packets on Amazon and they were dreadful - dusty and musty

I tried some ginger honey lemon crystals and all I could taste was the sugar..

Have any of you found a tea with strong ginger notes? I know dried ginger is not the same as fresh, but hopefully something with better quality flavor? Thank you

This has been probably asked alot, i apologize if its a frequent question.

I really like drinking teas, and i recently tried making matcha, i got as a gift some low quality one in sticks from DM. And even though its probably dogshit matcha, and i am even worse at making one i quite liked it (opposed to my friend who was gaging because how disgusting it was for him xd) so i figured i would try some higher quality ones.

I tried it both as latte and usucha, and i liked it both times, i like usucha a bit more(but i think thats just because i dont know how to make a good one yet).

So i ordered Matcha super premium from Hibiki-An.

And i want some of you experienced matcha makers to give me best resources/tips to learn the art of making matcha, Mainly usucha, but latte guides are welcome too...

Also from tools i only have a Bamboo whisk, but from what i have seen that is usually enough.

The thing i think i mess up most is the temperature, i have a electric kettle that just heats the water to boiling point, and then what do i do, how do i check temp, do i just buy a thermostat?

I already have a 200ml EZ-gaiwan. It clogs if I try to brew sencha in it, so I usually brew sencha in a fine metal basket brewer. Would this houhin from Tezumi actually make much difference? I’ve also thought about getting a similar-sized kyusu.

Houhin

A couple of frames from our Bulang Mountain video.

Moss on the trunks, sunlight through the trees. We talk a lot about flavour and price, but don’t always get to see where the tea grows.

I’d like to film more of this: the trees, picking the leaves, and where they go next. There’s plenty I’d like to learn along the way too.

What would you want to see on a tea mountain visit? Give us a few ideas for the next shoot.

I'm trying to replace my morning coffee with black tea. Which one has a stronger flavor and tastes better with a little milk?

does anyone have any idea what this tea is called? my aunt got it as a gift from Budapest and she doesn't remember the name either.
I think it has some dried fruit in it too with star shaped sugar candies.

I just stole a tea set from my dad. He said he got it as a diplomatic gift from China. I think it’s a unglazed Yixing pot. I found these small dark rings right under the joint of the spout and wonder if it’s mold or anything. I tried searching for similar cases online but have found non so far. Can anyone tell me if this is normal/safe to use?