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?

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!

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!!!!

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.

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?

Only just noticed! One of my fav teas 😊

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

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

1. Boil water
2. Teabags in the water
3. Oatmilk
4. Stevia

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

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.

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!

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.

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.

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 simply love how my new cup makes my Gyokuro look.

Prepared in my shiboridashi: 3g, 40ml, 40oC 2.5min; 45oC 1min; 60oC 1.5min; 70oC 1.5min; 80oC 2min x 2; 90oC 2min, 90oC 3min.

Gyokuro Kyotanabe Tezumi Gokō. Pictured is the second infusion.

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 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?

Sikkim temi green - 12h cold brew

I usually have crisps or popcorn, or toast!

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!

Gongfu with many short steeps in a low volume of water?
Starting with 2g and adding additional 1g increments as the flavour depletes?
Grandpa style with the whole lot at the start?
Infusing the lot in a large volume of water and drinking sips?
Turkish style and then diluting the concentrate?

Obviously, the optimal method is a question of personal taste as well as the style of tea. Any thoughts?