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Tried simmering my spent fu brick leaves to get some more out of them, and it was fine, I guess, but I'm not totally convinced it was worth the effort 🤷‍♀️

@mark @babelcarp It also varies depending on style, IMO. I don't bother for hei cha even if it's very good. Agreed bai mu dan or sheng, absolutely.

@tfb @mark A long time ago a friend brought some ‘60s Red Mark puer to a session. You better believe the leaves got boiled after many steeps: totally worth it.

@babelcarp @mark And my remarks about hei cha only apply to <20 year old stuff. My teas from the 90's get boiled after brewing.

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This is a tiny instance.