New member

Please introduce yourself here to our membership
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Feb 5th, '25, 05:01
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Joined: Feb 5th, '25, 04:53
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New member

by Cameralism » Feb 5th, '25, 05:01

Hello,

I am new in this forum yet I've been drinking tea for 20 years now.
I mainly drink Wulong and Pu'er.

Lynn West
tea
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Mar 12th, '25, 12:27
Posts: 552
Joined: Dec 20th, '19, 11:28
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Re: New member

by Bridgette » Mar 12th, '25, 12:27

Cameralism wrote: Hello,

I am new in this forum yet I've been drinking tea for 20 years now.
I mainly drink Wulong and Pu'er.

Lynn West
Welcome to TeaChat, Lynn!
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Jul 16th, '25, 00:19
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Joined: Jul 15th, '25, 16:37
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Re: New member

by Dr_Chaz » Jul 16th, '25, 00:19

Hi everyone,
Looking for info on an Asian stone-carved mini teapot, unsigned.
Thanks, Chaz
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Jul 22nd, '25, 15:11
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Joined: Dec 20th, '19, 11:28
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Re: New member

by Bridgette » Jul 22nd, '25, 15:11

Dr_Chaz wrote: Hi everyone,
Looking for info on an Asian stone-carved mini teapot, unsigned.
Thanks, Chaz
Welcome, welcome!
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Aug 11th, '25, 06:36
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Joined: Aug 10th, '25, 10:34
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Re: New member

by MuChineseTea » Aug 11th, '25, 06:36

Cameralism wrote: Hello,

I am new in this forum yet I've been drinking tea for 20 years now.
I mainly drink Wulong and Pu'er.

Lynn West
Welcome to TeaChat, Lynn! Great to meet another Wulong and Pu‑erh enthusiast. For folks exploring Pu‑erh, brewing parameters make a huge difference. Short infusions (10–15 sec) in a gaiwan at around 95 °C can reveal sweetness and camphor notes, whereas long western steeps at 212 °F can taste flat. Rinsing the leaves and re‑steeping multiple times helps unlock complexity. Quality and storage matter too, so sample widely and have fun!
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