TeaChat

Hi, My name is Tao, was raised in Wu Yi Shan, known for its poetic landscape and as a center for Oolong and Black teas in Fujian province.

I grow up in a tea family and I am a certificated tea sommelier in Toronto, Canada.

I take tea friends from Canada to China for a Tea Tour every spring.

My favorite tea is: Dark Oolong and Pu-er(Sheng)

I using cast iron kettle boiling the water and use Yixing pot or Gaiwan steep my tea.

I would like join you guys learn more and also share my personal experiences.

Welcome to TeaChat, Tao!

I hope that you will share your extensive knowledge of Chinese teas with the rest of us.

Best wishes,
sherubtse

Welcome.

Do you drink mostly older puerh?

How do you think using the cast iron kettle impacts the tea?

sherubtse wrote:Welcome to TeaChat, Tao!

I hope that you will share your extensive knowledge of Chinese teas with the rest of us.

Best wishes,
sherubtse

Thanks, Taste More and Share More

Thnaks, I drink mostly 3-6 years Pu-er Tea, but i also like to taste more older Pu-er, Because it is more easy to find good Pu-er when the tea are not very old. How about you?

For the Cast Iron, i just start using a new kettle, it make me feel the tea taste more thick, and bit lighter and sweetness.

TokyoB wrote:Welcome.

Do you drink mostly older puerh?

How do you think using the cast iron kettle impacts the tea?

Welcome Tao, nice to see you posting in the forum.

Chip wrote:Welcome Tao, nice to see you posting in the forum.

Thanks

Welcome to TC, Tao!

I look forward to seeing you around the forum.

Welcome Tao!