Hello everyone, I received this teapot as a gift. Can anyone tell me anything about it? Country of origin, manufacturer, approximate price, etc. Thank you very much.

Hello everyone,
I bought this lovely little teapot in Taiwan. It is said to have been made in Taiwan and is at least partially handcrafted. Since I don’t speak Mandarin—and communicating in English proved difficult—I would love to learn more about it. Could anyone perhaps tell me something about it? (For instance, the maker, the type of clay, or any other details.)

Many thanks!

Do you travel with tea? by air, land or sea? LOL.

Do you bring your gaiwan? a pot? bagged teas or loose leaf? how do you store them for travel?

Any issues at security?

Peace & Tea

I took some higher-quality photos of the tea. To me, it looks like insect droppings.I can also see a lot of these tiny particles around the holes made by insects.I’d like to point out that this yellowish powder doesn’t seem to be firmly attached to the tea leaves in many places — it crumbles off easily.
The tea isn't completely crumbly; it's still quite dense.
Honestly, I'm tempted to try it because it smells pleasant, but I haven't dared to yet.Just to remind you, this is sheng pu-erh from around 2002-2006.

Hello all,

I'm currently thinking about getting an unglazed clay teapot for myself. Because they are quite expensive, I figured I should first ask the knowledgeable some questions that concern me 😅.

First of all, I'm a huge fan of white tea and 'green' oolongs like 'Hairy crab' or 'king of duck shit aroma' from Yunnan Sourcing. While I know that oolongs go very well with yixing and jianshuis, what about white tea? Does it behave similarly?

Secondly, do you know any good online stores that are reliable in terms of their teapots' quality? While I definitely can afford to buy one, it'll still be a significant cost for me - I for sure wouldn't like to buy something bad or scammy for this much money, especially for my first teapot. For example, I've found this one on teasenz, is it any good? While I really like its looks, it seems quite flat and shallow.

If you have any recommendations, I'm more than happy to hear them all out :D Thank you in advance! :D

So the worst happened, I elbowed my beloved Lao Zini teapot off the countertop when trying to unplug an appliance. It broke, only the lid surviving intact. It’s served me very well for many years. I replaced it with a Zhuni pot as I’ve always been curious about this clay and wanted to try. It’s from the same studio and a little smaller than my old one. I usually drink shou pu’er (daily) and I wonder if there’s anything I need to pay particular attention to, being used to Zini. Is the risk of thermal shock really that much higher? Any other things I should know about caring for a Zhuni pot? Thanks in advance, tea lovers!

I had a quiet afternoon, so I brewed a pot of oolong tea. After four or five infusions, the flavor started to fade, so I added a few Kushui rosebuds that a friend had given me.

They added a lovely hint of rose fragrance, but what surprised me most was how much prettier the tea leaves looked in the pot! Haha! 🌹🍵

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

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.

Dear TeaBees,

Me and my Family love drinking Black Tea but i really struggle with findig the perfect recipe.

you know like when the tea is perfectly made it feels like it's wrapping your whole mouth in a cotton/silk like layer...even it's boiling hot for not even a whole second it feels like cooling your tounge before u swallowing and the feeling after that is just...there are no words for that. if the tea is that perfect i just drink it with 2 hands wrapping around the cup and appreciate every sip of it.

i tried it for years. different amounts of tea. different amounts of water. different timing and it still only happens randomly that the tea is perfect and i don't get why or what the reason is for that.

we use the turkish metal teapots that have 2 pieces. one for the boiling water and on top the one for the tea.

someone has a recipe or tricks that can help? i would appreciate any help:)

thank you so much

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?

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?

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!!!!

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

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 searching for an alternative herbal tea to Vahdam Cookies & Cream please. It looks like they have discontinued this flavor, and it is my husband’s favorite.

These are the ingredients:
COCOA NIBS; ALMOND; CINNAMON; BLUE CORNFLOWER; CHAMOMILE; CARDAMOM; STEVIA; COOKIES & CREAM FLAVOR; HONEY FLAVOR; VANILLA FLAVOR; SAFFRON

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!

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?

I kind of over-explained it here for the non-tea audience, but what would bug-bitten puerh taste like?

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 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.?