seems like i made a grave mistake! i have both the Yiwu Da Shu and the extremely cheap Yiwu but not this cake.

heicha has long been touted as the real health tea due to the beneficial fungi that grows inside the bricks when fermenting. it's also easy drinking, slightly sweet (sweeter when older) and does not keep you awake when drinking at night. it's also way much cheaper than puer. ages more quickly too. the only downside is the complexity of taste is way too little and smells identifiable to only a handful of elements.

what is the retail price for both red mark? year?

earl grey is western create new sub-forum

It's not different quality. It's just different taste. Like Nescafe Regular, Mocha, Hazelnut, Classic, etc.

Those colors are loosely translated as "red, yellow, green" labels; according to the "zhong" characters in the middle. There are also older all blue, all red cakes. All these are made according to their recipes. Recipes are of course ingredients in the tea. Tea leaves from selected mountains, age of the leaves, amount of buds, amount of matured leaves, degrees of frying and all that contributes to the recipes. So naturally, they would like to make a few types of taste and they categorized it via color coding. Zhong Cha has mountain specific cakes too like Bulang, Yiwu, etc labelled right in front of their cakes.

Menghai/Dayi/Taetea uses numbers for their recipe (some linked it to directives from Chinese Central government last time). The way to decode "7542" is:
75 = Recipe from 1975
4 = Leaves grade (1=small buds, 9/10= fully matured leaves)
2 = Factory number (1=CNNP, 8=Haiwan, etc can't remember all )

There are also other Menghai Factory recipes like 8582 (raw), 7572 (ripe). I see them moving away from number coding these days.

Hope you get what I mean

sebas87 u have any hunan heicha there?

why settle for just japanese green tea when there are lots more than that?

there is a tea sxpo coming up. you can check it out. http://www.mmr.my/

hello! i think u bought during the 20-40% sale?

PC generally trustable IMHO. They will quite honestly tell u that it's 1/2 manual when that is the case.

if the pot you bought looks generally like the pics, then i'm sure it's not a chemical pot at least.

normally i simmer it 1hrs minimum with tea i think i will use it with. after that just leave it for 24 hrs.

scrubbing is only when the put is smelling funny or when you want to "reset" and old pot.

these are just "my" methods. many people could "believe" and do other things. there is no right or wrong until u break a new pot

Nice! Awazon has mostly good reviews from english speaking crowd. Would love to go Yunnan one day. Fangcun at least.

good stuff. where u buy and the price?

which hai-o did u go exactly? can't seem to find this at the petaling street one.

puerh taste very personal. and there are priced from tens to thousands. there are also plantation tea vs natural farming. age of puerh bushes also a factor, so is the season of picking

confused yet?

if u stay around kl or selangor, you can tag along with a group of 20+ to 30+ year old for tea sessions.

hello! depending on your budget, you can get quite good pots. the most important thing when getting a pot is the clay! if you want artist pot, then you have to pay the premium

tell us your location for recommendations.

there are usually a bunch of us late 20-30yr olds that you can find in "T Nature Teahouse" at SS2/10. the lady boss has a good black shui ping that you can try and consider. much cheaper than you budgeted

i'll separately PM u our whatsapp admin mobile number if you want to talk about tea anytime anyday!

Don't worry about closing time it never seem to close. However, it opens like 12 noon. In fact, the regular group is there now!

i remember seeing it in Hojo, Gardens, MidValley. good stuff!

rooibos tea is not "tea" per se "real" tea is from the plant Camellia Sinensis.

but many ppl like and vouch that rooibos tea is good.

just to share, there is a tea fair coming up in MIECC (Mines, Seri Kembangan):