I’m thinking about creating feeds and then displaying updates in form of a notification :) Thanks for the link!

Yum!

This exact one is from my friends at LaoTeaShop -> link

!tea@lemmy.zip would welcome new posters aswell. The community has grown, but I’m not seeing a lot of activity there, sadly.

I’d say older than 3yrs. And sheng as opposed to Shu (ripe). The former is pressed and left to age, and the latter is cooked, speeding up the fermentation process, thus mimicking aging.

The two have completely different characteristics and taste differently. I’d say Shu is more forgiving in terms of steeping, but on the other hand is a lot heavier in taste, with more umami (fishy flavor)

I’d say age and smell. If it smells too fishy it’s shit. When it comes to sheng (raw) pu-ehrs aim for older ones. Young shengs tend to be very bitter.

Thanks! I have an idea how this could work and will start to work on this later this week, i hope:)

Chemically theanine, taurine and caffeine are the same thing.

Yum!

An empty stomach makes it even worse imho

There is a term used mainly for Pu-Erh teas - being tea drunk. That describes literal caffeine high invoked by ingesting a lot of caffeine relatively quickly.

Speaking from experience - the worst that had happened for me was not being able to sleep the night after drinking a lot of strong gong-fu brewed Pu-Erh teas.

Thanks for introducing me to farside!

But what if the password you want to set is already in use?

Thank you VERY much! That wasn’t obvious enough c:

Post updated. Here you go:

@tea

Nice! I got mine a couple of months ago but It’s been sitting in my cupboard since and it’s begging for me to use it lmao

Yum! I see that it’s shu, how does this one taste? Also, that mini shiboridashi-ish thing is pretty!

This one is not in a cake - this particular pu-erh literally comes from the bottom of the pan and is crystalized. But yes, I do get my pu-erh in cakes most of the time. When it comes to sources - I’m from Poland and it really depends. Local sources, yuunan sourcing, some Czech sources like Rising Tea.

Ooh, a mini compost! Please do share your progress, I’m producing a lot of spent tea-leaves and I’m wondering what to do with them c:

Yep! I love roasted oolongs the most tbh. Something like the Taiwanese roasted Ali Shan Competition Grade or Bug-Bitten Shan Lin Xi.