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Great review. What would you recommend for someone who makes a lot of ceremonial matcha tea?

How much is too much for drinking puer? Is it bad for kidney if you drink it too much?

Thanks for this clear and concise explanation. Very helpful!

Just stumbled into your channel during my search for the perfect water kettle and i just need to express my appreciation for the content you provide. Tea and books... love it so much. Thank you!

Great review! Do the Corvo Pro and Pro Studio models have silicone on the lid? I see your non-Pro model doesn’t, which I prefer. Also, how’s your experience with the walnut handle and knob? I heard they need regular oiling to prevent cracking and chipping has that been an issue for you?

Apples and oranges, folks. Pro tip on the wood handle--get yourself a 3mm allen/hex wrench, because at some point you'll need to tighten it.

Car cheeze

How about this post fermented tea that tastes like its been soaked in crushed multivitamins? Its being sold by someone who has some really good teas bit it doesn't seem right to me.

The view into the Saki shows two blacked areas. The first one at 3:31 looks like two small black dots on the lower vertical surface, and a third oblong black spot on the raised rim of the bottom. The second one at 3:34 is an irregular shaped area at the seam. I'm surprised that these were not mentioned in the review. Could you please explain what these two areas are? I know that Fellow states that their kettle has no plastic touching the water, but there is a silicone seal, and many users indicate a plastic-like odor/taste with their kettle, even after a time. It makes me wonder if the taste/smell is their silicone seal, or if that seal is mis-attached/lose and if the taste comes from inside, below that seal. With the Saki, you state that there is no visible silicone or sensor inside the kettle, other than the silicone seal on the lid, but those blacked areas are not mentioned. Please clarify, if you can. Thanks!

I’ve bought a fairly cheap ripe pu erh at a local store and I’ve noticed that flavours are very subtle (too much for me), the leaves are mostly broken and there is also a good amount of dust size pieces of leaves. The aroma is not unpleasant even if very subtle but I’m not an expert so, given what I said, how could I assess its quality? Thanks for the video and great info

Hello, I am fairly new to Pu-erh Tea and recently purchased some aged raw cakes. Which I found to be incredibly moldy tasting. And not pleasant at all. Hints of honeyed apricots, etc. Are all useless descriptors if mold is the dominant profile. IMHO. Why is mold always left out of the description/ conversation? I feel duped! And disappointed that I wasted my money.

What if your meal is consists of rice and meat 30-45 minutes waiting too ?

Great video and comparison, i have always have a fascination towards Puer, but unfortunately due to insufficient funds and the small local puer market where i'm from, it has been hard to do comparisons like this.

All the tutorials out there only seem to cover raw pu erh tea

"Esse vídeo é uma verdadeira aula! A forma como o autor explica cada detalhe é simplesmente genial."

Do you have any further intentions to chronicle American/International potters’ work like Arturo’s or even to return and follow Arturo and his journey? I would love to see more videos like this on your channel, as well as enjoying your other content. I just find it so enchanting to see artists of this calibre at work. Thank you, Jeffrey.

More!

Super useful. Thanks!

Thanks for video and tips. Long time i was unable to open and enjoy proper taste of sheng as well as shu.. the Tea spirit itself can come occasionally and explain.. intuition plus blessings our best friends .😊

❤❤

This is so helpful! I was considering replacing my gooseneck, and I wasn't sure if I should go for a regular kettle instead next time because I heard that goosenecks are better for coffee. My tastes likely aren't refined enough to require two kettles, though I'd love to get there someday.

Interesting 😉

I get it most from ripe and aged white tea. It's not consistent, and seems hit or miss (even within the same batches). I had a ripe the other day that was borderline sedating and it made me extremely hungry afterwards. I rarely eat in the mornings and I found myself snacking heavily after the session. I try not to seek out the cha qi and just let it happen when it does.

Really appreciate these tea videos. I'm a newbie to loose tea and puerh and the vids have been a god send for figuring it all out! Some of the other tea-tubers spend way too long explaining things but you do it in a decent format within a nice time frame. Concise and to the point. That could totally be my ADHD brain at work...lol

Fantastically detailed review mate, good on ya👌🏼

Great ! very detailed , thorough and precise - thanks!🙏🏿

My 2021 cake has a 2025 expiration date. What have they done to it?

I muscle test tea. The variables are too overwhelming so I ask my body to help me decide what will give it strength. It does. I love Pu-erh.

Great video, super informative. Thank you.

I have the Willow and Everett. It worked great until the plastic press-down tab, the on switch, snapped off. Does anyone know if I can replace the whole bottom portion of the teapot which contains the electrical parts and the switch? I unscrewed the bottom but can see no way to turn it on without the tab switch, like by inserting something to press on something to make that happen! Thanks in advance.

What do you do with larger cakes (357g)? Do you still break up the entire cake and keep it in one jar? Or do you break up the cake then have a 'secondary' storage jar seperate from the short-term jars? Appreciations 🌿

Yeahhhhh helped me understand to space out infusions to let the tea rest. Makes so much sense. It’s alive!

I actually put my glass gong dao bei in the dishwasher and it cleans it perfectly and no dish washer taste left especially if you rinse it in water. Dishwasher gets all the stains in all the knoocks and crannies!

Interesting discussion. I get very jittery and anxious if I drink too much coffee and restless due to caffeine. If I have a shen session I feel very relaxed and chilled. If I've been having panic attacks it settles my mind and body. Not sure about Cha qi but I sure find it relaxes me.

I have a couple of tea vendors that I buy from now that I have sampled their teas first before I ever consider buying a cake. Even though I trust their processes & I know they travel to China etc to purchase & oversee the pressing/shipping to some degree at least. They vary the source of their teas as well which I appreciate, not just buying because they had a good batch one year. It doesnt follow my logic that a tea producer can have outstanding teas all of the time, there are to many variables for me. Still I purchase a sample and buy if im happy with the quality of those teas. Yes it is alot more expensive, but that is a very acceptable trade off to me. Buying blind and without experience on heresay is definately not the way to go. Find a tea that you enjoy drinking I guess from a trusted source/vendor as far as possible.

Which type has the greater health benefits, please? I am currently drinking raw, which I really quite like, particularly with a small squeeze and slice of lemon.

Thank you for the video. What is the recommended average resting time between infusions for young sheng puerh?

I didnt enjoy raw Puerh until I purchases a solo Gaiwan and cup and learnt how to brew it . I think I had to get used to the flavours and sensations first. I always prefer it in a porcelain vessel. Now I enjoy it more than any other tea type.

Well done.

I like the astringency in sheng puerh that feels like it's gonna get too bitter, but ends up having a really nice juicy PUNCHiness... and the tea drunk feeling from those gushus is what I live for!!! I finally found a shou that i actually enjoy!

A chinese guy who prices \ accesses vintage chinese teaware told me to use baking soda and a little water to make a paste and clean unglazed clay teapots with that. Then you can boil the pot for an hour to reset it, but put a cloth under and around the pot to protect it while boiling.

I bought this tea about $7 for 100g Loose leaf, is it considered a high quality Loose leaf? Can I still use this method?

Fun fact, for those that find the STAGG pours just a bit too slow, If you look inside there is a little metal piece with holes covering the hole at the bottom of the spout, which further restricts flow. With a mallet and a flat sharp chisel or screwdriver it can be removed easily. It now pours SMOOTHER and just a bit Faster.

I used dish soap meant for baby bottles to wash teaware since i find them to have very mild scent. I'll definitely try those sponges!

Educational video ... and I no longer have desire to buy shēng Pu Erh tea. Too much work for a result that looks like water. I just want something better quality than the tea-dust in a Lipton bag.

Oh my. This is very interesting. I'll have to try a different type of tea cup for my ripes! I had been using smaller, narrower cups. Thanks for the video!

Thank you.

A lot of information to absorb. Thanks for the info.

No tea pets.!? Rip 😂

Terrific review - thanks very much!