Hong Kong-Roasted Three Stamp Shuixian

[jayinhk]

Enjoy and please let me know what you think! Most people's orders will go out tomorrow. Need to pick up more for a larger purchase and for a purchase that came in last night.

[jayinhk]

I have 150g of the Three Stamp on hand and three taels of the Superior SX if anyone would like some. Sending out 500g of the SX and 500g of the TGY today, along with a cake of 2003 traditional storage 7542!

[Lucid_Om]

I have 150g of the Three Stamp on hand and three taels of the Superior SX if anyone would like some. Sending out 500g of the SX and 500g of the TGY today, along with a cake of 2003 traditional storage 7542!

Dude, you have access to some amazing tea!

[jayinhk]

I have 150g of the Three Stamp on hand and three taels of the Superior SX if anyone would like some. Sending out 500g of the SX and 500g of the TGY today, along with a cake of 2003 traditional storage 7542!

Dude, you have access to some amazing tea!

Thanks, I try to buy local whenever possible!

[William]

Thanks, I try to buy local whenever possible!

Always!

[JRS22]

Thanks, I try to buy local whenever possible!

Local for me is a shop that specializes in coffee beans. The loose tea is in glass canisters in the back room. Customers help themselves so people are constantly opening and closing the jars and handling the tea. I tried genmaicha and even that couldn't survive the environment. Then there's the bubble tea shop.........

I made the Three Stamps again today, using 2 grams in a 50 ml pot. its like a tea espresso, and there were clearly no sour notes or off flavor in my batch. I think it might benefit from a rest so the roast fades.

[jayinhk]

Thanks, I try to buy local whenever possible!

Local for me is a shop that specializes in coffee beans. The loose tea is in glass canisters in the back room. Customers help themselves so people are constantly opening and closing the jars and handling the tea. I tried genmaicha and even that couldn't survive the environment. Then there's the bubble tea shop.........

I made the Three Stamps again today, using 2 grams in a 50 ml pot. its like a tea espresso, and there were clearly no sour notes or off flavor in my batch. I think it might benefit from a rest so the roast fades.

I agree that it will benefit greatly from more rest!

[wei301]

I made the Three Stamps again today, using 2 grams in a 50 ml pot. its like a tea espresso, and there were clearly no sour notes or off flavor in my batch. I think it might benefit from a rest so the roast fades.

I agree that it will benefit greatly from more rest!

Hi, what do you guys do to "rest" the tea? anything special? or just leave the tea in the caddy and drink it much later?

[jayinhk]

Yes, keep it airtight and wait! It will even age nicely if you hold onto it long term.

I'm in the process of building a site...I'll add all of my current teas to it in the weeks to come, and the URL will change to tealifehk.com and then tealife.hk once I get that sorted out!

http://tealife.shoplineapp.com/

[Ferg]

Awesome to hear you're creating a site Jay! I was almost going to ask. Can't wait to try your current and future offerings!

[jayinhk]

Awesome to hear you're creating a site Jay! I was almost going to ask. Can't wait to try your current and future offerings!

Thanks! I'm building a site with a Hong Kong startup that really makes the process easy. I hope they survive or I'll lose the site! Packing up all of your teas today!

[ethan]

wei301, Resting tea just means letting it stabilize, that is, to recover from shipping. Assuming temperature in one's home does not vary greatly nor air pressure, the tea can get normal. I've found tea that just arrived is a bit flat. Many of us also find that some teas benefit from being in ceramic caddies. Flavors open up. Others can advise better than me on how to pick them.

[jayinhk]

wei301, Resting tea just means letting it stabilize, that is, to recover from shipping. Assuming temperature in one's home does not vary greatly nor air pressure, the tea can get normal. I've found tea that just arrived is a bit flat. Many of us also find that some teas benefit from being in ceramic caddies. Flavors open up. Others can advise better than me on how to pick them.

I ship in sealed bags, so you can just leave the tea in the bag for a week or two, then transfer to the caddy/container of your choice, as long as it is airtight.

[CWarren]

Yes, keep it airtight and wait! It will even age nicely if you hold onto it long term.

I'm in the process of building a site...I'll add all of my current teas to it in the weeks to come, and the URL will change to tealifehk.com and then tealife.hk once I get that sorted out!

http://tealife.shoplineapp.com/

Awesome! I wish you great success!


Sent from my iPhone using Tapatalk

[jayinhk]

Yes, keep it airtight and wait! It will even age nicely if you hold onto it long term.

I'm in the process of building a site...I'll add all of my current teas to it in the weeks to come, and the URL will change to tealifehk.com and then tealife.hk once I get that sorted out!

http://tealife.shoplineapp.com/

Awesome! I wish you great success!


Sent from my iPhone using Tapatalk

Thank you!