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these old maps are back from the dead hereStatistics: Posted by fdrx — Sep 6th, '25, 09:16| TeaChat
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Hello everyone. New to the tea community and looking forward to this new journey in my life.| TeaChat
Hello everyone. New to the tea community and looking forward to this new journey in my life.Statistics: Posted by Cheifi74 — Aug 20th, '25, 08:16| TeaChat
An Online Community Brought to You by Adagio Teas| www.teachat.com
I'm currently enjoying a fresh 2025 spring Longjing. Green tea is all about freshness and gentle processing—early spring leaves are briefly withered and then pan-fired or steamed to halt oxidation, which preserves their grassy aroma and antioxidants. To brew them, I use cool water (around 70 °C), plenty of leaf, and short steeps to avoid bitterness. What green teas are you sipping today?Statistics: Posted by MuChineseTea — Aug 11th, '25, 06:41| TeaChat
I'm sipping a Wuyi rock tea right now and marveling at how different roasting levels transform these teas. A heavier roast on a Da Hong Pao gives charcoal and nut notes, which mellow after a few months to reveal stone-fruit and orchid aromas. By contrast, lightly roasted oolongs show more floral sweetness. Brewing at about 95 °C with short infusions lets you enjoy the evolution without bitterness. What Oolong are you all drinking today?Statistics: Posted by MuChineseTea — Aug 11th, '25, 06:38| TeaChat
Hi everyone,| TeaChat