wanna check....i have pu er....can i keep in fridge?or just keep at rooom temperature?

Puerh should not keep in fridge. Room temperature and make sure the room no smell. It is better if the room has air circulation. Not too humid also.

Those tea that can keep in fridge are those that requires to be consumed fresh (green tea, non roasted oolong). And it should be in vacuumed sealed stock. If you intend to drink it, take out from the fridge, don't open it immediately. Leave it there for 1/2 day to 1 day, then only open. Once opened, don't put back into fridge cause fridge has foreign smell. Put it in air sealed container and consumed it within 3 months.

oic...so means that all tea have an xpiration date?the longest is how long to keep it b4 consider xpired?

Not all tea have expiry date.

Those that have expiry are normally those that have to drink up fresh such as chinese/japanese green tea, non roasted oolong, flower tea, etc.

Those that has no expiry and the older it is the better it is, are such as Raw puerh, Ripe puerh, Liu Bao, Liu An, roasted based Oolong (eg Rock tea)

well, I would say only those heavy roasted one can keep long, older the better. Light toasted typed usually will expire within 2-3years, and need to finish as soon as possible after open, usually between 6-12 months.

The Oolong and Rock tea do have both types available, heavy or light roasted, if not sure when buying, just ask the tauke.

For black tea, it is like what auhckw mentioned, the older the better.

nice n great tips......thanks for sharing

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Added on March 11, 2011, 1:43 pmanother nice tips n fun also...should try..wait for my burning xperience haah

This post has been edited by jimmykhoo: Mar 11 2011, 01:43 PM

Ouch...

I am going to KL tomorrow, around pasar seni to get some cups

You will not find much cups at Central Market. My suggestion is you go to Selangor complex. The shop nearest to HaiO still got 80s new tea cups selling RM5 each.

the tea shop near the Haio? or the shop with books, tea and cop making?

wah what a waste....

found it

picture picture

需要清理还有喝了点才照相
不过,
two of it is something like here http://www.wanwuzhe.com/dv_rss.asp?s=xhtml...&star=1&count=3

for me i feel its worth it

This post has been edited by blueye: Mar 13 2011, 10:59 PM

Do we have to use one tea pot for one tea?
http://hojotea.com/article_e/mineral.htm

It often comes to the discussion whether or not we should use one teapot for one tea. I would like to share some facts based on my first hands experience.

1. Flavor of tea comes from organic substance. When we brew tea using a clay tea pot, its flavour may remain for short period of time. Once organic substance is oxidized, flavor will then disappear from the clay. In other words, organic substance present in tea is not our main concern.

2. Minerals contribute to after taste. Mineral is very stable. For example, the salt found in the rocky mountain remains unchanged and never deteriorated even if it is kept for thousands of year.

Therefore, we need to pay attention to minerals and not the flavour of tea. When we brew tea in a teapot, both tea and water also supply minerals. As such, I determine three sources of minerals as follow:-

A. Tea
B. Water
C. Clay

There are 3 different ways to experience more "after taste" than that of water by itself.

a: B + A
b: B + C
c: B + A + C

The combination of clay + water gives stronger after taste than just water by itself. This is due to the interaction of minerals with water molecules. If a teapot is only used with water over and over again for many months, minerals from water will accumulate on the surface of clay and form a layer of "scale". Scale consists of not only calcium, but also various kinds of trace minerals such as iron, magnesium, zinc and etc. Each type of water used contributes to the mineral composition of the scale. In a long run, minerals accumulate on the surface of clay and form a solid layer. At this stage, if we taste the water from the clay tea pot, it is definitely different compare to the taste of water from a new tea pot of the same clay. The clay that has been treated with water for many months gives stronger after taste than new clay. This fact implies that it is very important to stick to the same type of water when brewing tea.

Parenthetically, the after taste of (b) must be stronger than B. If the combination between clay and water is not correct, the after taste on B is stronger than (b). This could be happened if the quality of clay is very poor or in other case the minerals in water is not suitable for that particular clay. Hence, before start brewing tea, please conduct the following experiment and make sure that the intensity of after taste is stronger than control.

http://www.youtube.com/watch?feature=playe...d&v=IXPVtmW3ENY

The intensity of the after taste on © is supposed to be the strongest if the tea matches well with the clay and water. The difference of after taste between (b) and © is the equal to the addition of minerals from A, as shown in the following formula:-

© – (b) = A

Tea is the additional source of minerals besides water. If we keep brewing the same tea using the same water and clay, a complex of minerals will be formed on the surface of clay. The minerals come from both water and tea leaves. If teapot is used for only one type of tea, it will consistently build-up the complex of minerals. Later on the intensity of after taste on (b) becomes equal to ©. If you just run through water in your teapot, you will enjoy the same intensity of after taste as when tea is brewed because of teapot is coated with the solid layer of minerals supplied from both water and tea leaves. At this point, if you brew tea using this tea pot, the intensity of after taste is supposed to be even stronger than ©. This is the theory of how the performance of teapot is improved.
After all, it is very ideal to stick to one teapot for one type of tea. However, most importantly you must stick to the same type of water. I usually drink more than 100 types of tea in a month. Should I use more than 100 teapots? It seems not very practical for me.

As a conclusion, for each type of clay teapot, I will only use it for the type of tea which gives a stronger after taste when it is combined with the clay. If I keep changing the type of tea to brew in one teapot, the performance of clay may not be upgraded much, although the performance of clay can be improved thanks to the minerals from the water. If you wish to share the same teapot for a few different types of tea, please select based on the same origin and not the category of tea. Tea should be grouped based on its source, such as "Phoenix tea", "Wuyi tea", "Taiwan Oolong", "Sencha from yabukita", "Sencha from zairai", "Yunnan tea" and etc.

This post has been edited by auhckw: Mar 14 2011, 07:53 AM

OMG too long, can't read this early morning! but good info. Organic matter like oil from tea (which give your teapot the shine after many uses) stay much longer, i would say. But I could be wrong. Last time it was mentioned the sound of the teapot will hint which tea is suitable. (not explaining how as it may cause you all to hit all your teapot. if not done correctly bye bye teapot). A loud depth thud or a deepen tok thud.

This post has been edited by blueye: Mar 14 2011, 09:07 AM

The ideal way for drinking tea is one teapot per tea but as mr. hoko points out it is not practical unless you got lots of $$$$. My take is to choose the right teapot for the tea you gonna brew.

This pot passed the:-
1) Tilt 90 degrees and cap won't fall off
2) While pouring, cover the hole on the cap and the water would stopped instantly
3) While holding the hole on the spout, turn the pot upside down and the cap would not fall off
4) Pouring the water out in less than 10 seconds (without leaves)

a question wanna ask...apply on all size of teapot? n what if among these 4 steps n only pass 3 ? so means its fake?

That 4 steps are what some ppl may test for their teapots. Some teapot design sure cannot pass the test 2, cause the hole is not reachable. or bigger teapots sure will take longer time to pour out...

The test is just to test how good the workmanship of the teapot and not saying it is fake or not.

Whether the teapot clay is good or not, need to see and feel. Unfortunately I have not reached that level yet to really tell real or not. Even expert also can make mistakes

noted.....n still praying to get ur danbo....halfway collecting money now...