the path less taken
@path-less-taken.bsky.social
i make strange food
www.instagram.com/path_untaken
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the terms with which liubao is described are often unfair. if you smelled liubao out in the world, as I did then, you would likely find it pleasant
December 3, 2025 at 9:52 PM
the terms with which liubao is described are often unfair. if you smelled liubao out in the world, as I did then, you would likely find it pleasant
the aroma
of wet mud
of changing seasons
of leaves turning to mulch
of rain days ago
of wet mud
of changing seasons
of leaves turning to mulch
of rain days ago
December 3, 2025 at 9:48 PM
the aroma
of wet mud
of changing seasons
of leaves turning to mulch
of rain days ago
of wet mud
of changing seasons
of leaves turning to mulch
of rain days ago
Thank you! It's actually originally intended to be a coffee or chocolate pot, but makes some very tasty tea
December 3, 2025 at 9:10 PM
Thank you! It's actually originally intended to be a coffee or chocolate pot, but makes some very tasty tea
December 3, 2025 at 5:13 PM
Global Tea Hut calls it their "side handle" ceremony - if you look at their archive, they tend to include brewing parameters for gongfu, bowl (analogous to grandpa) and side handle for each of the teas they send out, might serve as a good starting point for your own brewing
December 3, 2025 at 5:10 PM
Global Tea Hut calls it their "side handle" ceremony - if you look at their archive, they tend to include brewing parameters for gongfu, bowl (analogous to grandpa) and side handle for each of the teas they send out, might serve as a good starting point for your own brewing
There's actually a relatively significant group of people using larger sidehandled pots for gongfu-adjacent tea, which might be an interesting avenue to explore. You mentioned an anhua heicha in a previous post, which can often benefit from higher ml capacity/more heat
December 2, 2025 at 11:18 PM
There's actually a relatively significant group of people using larger sidehandled pots for gongfu-adjacent tea, which might be an interesting avenue to explore. You mentioned an anhua heicha in a previous post, which can often benefit from higher ml capacity/more heat
Entirely reasonable. Dependent on certain factors, you might be able to identify either to a particular location (eg, marks of construction that would indicate casting or throwing, seals, etc), but lacking confidence it's best to avoid
December 2, 2025 at 11:13 PM
Entirely reasonable. Dependent on certain factors, you might be able to identify either to a particular location (eg, marks of construction that would indicate casting or throwing, seals, etc), but lacking confidence it's best to avoid
why would their lack of glaze be a blocker?
December 2, 2025 at 10:49 PM
why would their lack of glaze be a blocker?
One of the things you see on a lot of such vendors is "Milky oolong" from Wuyi, and I'm very interested to see which wholesale supplier they're sourcing this from, because it doesn't really make sense to produce such tea anywhere near Wuyi
December 2, 2025 at 4:04 PM
One of the things you see on a lot of such vendors is "Milky oolong" from Wuyi, and I'm very interested to see which wholesale supplier they're sourcing this from, because it doesn't really make sense to produce such tea anywhere near Wuyi
isnt it YS and Chawang that're kunming based?
November 30, 2025 at 10:36 PM
isnt it YS and Chawang that're kunming based?
@white2tea.bsky.social mr paul 2 tea, your storage isn't kunming, right?
November 29, 2025 at 8:04 PM
@white2tea.bsky.social mr paul 2 tea, your storage isn't kunming, right?
afaik w2t's storage is guangdong, so take from that what you will. it feels similar to some older tw natural teas I have (such as TWL 12c brick)
November 29, 2025 at 6:29 PM
afaik w2t's storage is guangdong, so take from that what you will. it feels similar to some older tw natural teas I have (such as TWL 12c brick)
I bought a stainless steel pot for boiling on induction, and now that I have it, I haven't been using it. I should dig out my heizhuan samples...
November 29, 2025 at 1:43 PM
I bought a stainless steel pot for boiling on induction, and now that I have it, I haven't been using it. I should dig out my heizhuan samples...
have you tried boiling this tea before?
November 28, 2025 at 9:39 AM
have you tried boiling this tea before?
had these, not very enjoyable. gave me a headache every time...
i think koji likes starches and proteins, which are somewhat absent from tea leaves. just thinking about koji incubators and pumidors
i think koji likes starches and proteins, which are somewhat absent from tea leaves. just thinking about koji incubators and pumidors
November 27, 2025 at 10:38 AM
had these, not very enjoyable. gave me a headache every time...
i think koji likes starches and proteins, which are somewhat absent from tea leaves. just thinking about koji incubators and pumidors
i think koji likes starches and proteins, which are somewhat absent from tea leaves. just thinking about koji incubators and pumidors
though koji's initial conditions are a solid 10c and 10-20 rh above the safe points for heicha, the tech for both should basically be transferrable
November 27, 2025 at 10:32 AM
though koji's initial conditions are a solid 10c and 10-20 rh above the safe points for heicha, the tech for both should basically be transferrable
a while ago I came across listings for an oolong that had also been double fermented - once oxidised, and then once piled as in heicha, but that doesnt sound like it'd yield the kind of profile i'm seeing from the reviews
November 26, 2025 at 5:17 PM
a while ago I came across listings for an oolong that had also been double fermented - once oxidised, and then once piled as in heicha, but that doesnt sound like it'd yield the kind of profile i'm seeing from the reviews
double fermented sounds interesting, guessing gaba? no info on the listing lol
November 26, 2025 at 5:09 PM
double fermented sounds interesting, guessing gaba? no info on the listing lol
a lot of chinese terms also get rather confused when crossing between languages. this is why i generally try to avoid terms like yanyun, huigan, chaqi - I'm gaining my knowledge of these terms and what they pertain to in a rather plato's allegory of the cave manner
November 25, 2025 at 10:48 PM
a lot of chinese terms also get rather confused when crossing between languages. this is why i generally try to avoid terms like yanyun, huigan, chaqi - I'm gaining my knowledge of these terms and what they pertain to in a rather plato's allegory of the cave manner