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 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?

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!!!!

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!

I usually have crisps or popcorn, or toast!

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! 🌹🍵

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!

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

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 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.

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've been drinking a lot of black tea through summer and early fall, but now that it's getting cooler i'm naturally reaching for oolongs and roasted stuff. curious if this is just me being weird or if other people notice their go-to teas changing with the weather.

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

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

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 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?

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

I’ve only ordered off the steeping room, what is a website where I can get samples/orders for not too much money and for good quality? I’m also a big fan of fermented teas like oolong and puerh, although I have yet to try any green/yellow/white/black gaiwan style. What websites or tea could you recommend overall? Thank you!