As some of you know, and the rest will be happy to know, the first 2025 spring teas have hit FarmerLeaf with a hefty -20% sale to reflect the cheaper material prices this year.

I've been a loyal customer for over a year now, but I've mostly been drinking their Jingmai teas. This time I'd like to try a sample of something that's not from Jingmai. Maybe something classic and well known? Or something that's very different from Jingmai tea, or just something plain delicious (no preference for any specific aromas, but I love any tea with a good mouthfeel, and I'm a fan of astringency and sweetness)

All in all I'd just like to grow my experience with different terroirs and broaden my horizon. I'll be browsing the site, but just wanted to ask here if any of you have any recommendations to give!

Got a kilo brick of 2018 sun fu, 2021 chapo mid, 2020 turtle dove, 2024 reynolds, 2023 941, 2024 lumber slut and 2 mini tongs of 2022 gingerbread minis

I ordered this on 3/25 and it cleared customs on 4/4 then made its way over to me. For context, Trump said he was putting tariffs on China in place on 4/2 so I figured I’d be screwed paying like a 30-50% tariff.

Very special sample I cracked open today from yee on tea shop, aged flavour similar to a ripe but with an addictive sweetness 🤤

I’m extremely new to high-quality teas and gong fu cha. I bought this tea cake in a random store; the price was listed as $45 but they quickly lowered it to $20. Machine translation tells me the label claims it’s banzhang pu-erh, produced in 2008. Everything I can find online suggests that tea of that quality and age should be way more expensive than that. How can I go about finding what I’ve actually got here?

Considering buying a cake or two today, before the fuckery hits in full force

Definitely a risky bet but I'm wondering if anyone else is running the change or if it's cutting too close 🙃

Hey y'all,

I'm placing a large order with some friends on Yunnan Sourcing to stock up before De Minimis ends next month. An order the size we're getting comes with the BOGO offer of a free Raw Puer Cake. I've casually enjoyed Raw when I've had it but am not super versed. Was wondering if y'all had recommendations for which of the following that are all among the free offers would be best for someone newish to Puer. Thanks!

2003 Yi Wu "Chun Zheng Pin"

2007 CNNP "8891 Red Label"

2006 Hong Xuan "Yi Wu Zheng Shan"

2006 "Pasha Mountain Gu Shu"

2018 Yunnan Sourcing "Guardian" Blended

2011 Yunnan Sourcing "Feng Yun"

Anyone else just store their tea in essentially uncontrolled storage? We live in an old farmhouse in the Midwest US. I store my tea in baskets hanging from exposed beams in an area away from the kitchen. It’s wood stove heated in the winter and just open windows and a large whole house fan in the summer.

The tea is dry in the winter and humid in the summer. I have been doing this for a decade or so and have been satisfied with the results.

Anyone else doing uncomplicated storage?

So I’ve only tried a few ripe puers so far from Yunnan Sourcing, the cozy and I think the impressions. Both had that “chocolate bitterness” that was pretty distinctive. It wasn’t bad necessarily, but honestly I wasn’t crazy about it and was wondering if all ripe puers have similar notes to that. I am always excited to try new samples, but if they are all kind of chocolatey that would discourage me from delving super into the ripe puers specifically

I got my LP adventure kit plus 25g of 2005 8673 Xiaguan. Already really happy with some of what I've brewed so far, I wish I ordered from LP sooner after starting to get into tea and puer.

Anyone know where to post for sale some mid sized clay pots, tea storage containers etc that I’m no longer using?

Hi yall, I will be in China in may and early june (including Chengdu and Yunnan although probably not puer and XiShuangBanna). I have been looking at tea tours for Mengding mountain from Chengdu and the tea market in Kunming.

If anyone has suggestions or useful tips it would be much appreciated. I want to buy and ship a bunch of tea back home so tips for doing that would be nice.

I have some cakes stored in Mylar bags and some in industrial food storage containers. I also have some tongs in a separate industrial food storage (thermo future box). I live in a humid, wet climate. I’m seeking to keep the taste as it is and am not interested in changing the flavor profiles, I just want to keep them mold free. How long do you expose your cakes before returning to storage, hours or days? Any other advice, such as best weather for airing cakes, do you prefer a dark or sunny day to expose the cakes? Do you treat tongs differently than single cakes? All experience welcome!

For exemple when I drink my aged Liu bao i like see food

My Chinese friend gifted this to me during my visit to Shanghai. Could you please tell me more about this tea. Thank you!

Recently I was gifted an (apparently fake) yixing pot. Anyways, even if it is just a regular clay pot I would need some advice in order to get my ratio and timing right.

So, lets say for my 100ml gaiwan I use 5g leaves, do a 20sec wash and then brew 20sec+5sec for 10 times, what should I do for my 300ml pot in order to get similar results?

Thank to anyone who comments!

Trying my first puer from W2T (only tried loose leaves from local suppliers in Europe thus far). Combining my beloved hobbies of fountain pens and journaling for a lovely day-off morning session. I let this dragon ball sample rest for 2 weeks before brewing.

Still developing my tea descriptive skills, so please be kind! This tea felt like mushroom-picking season in a cup. Lots of forest floor, mushroom, savory, umami notes, but still a subtle sweetness and lovely huigan. Very smooth brew throughout the session, while still giving a coffee-like, pleasant, textured mouthfeel.

I’m drinking mostly white tea this time of year, and find I’m craving those hay, floral, and spring notes as the weather warms. Puer feels more autumnal to me, so I can’t wait to bring this back around in the fall and winter. It just so happens that I’m discovering puer this time of year so I’m not going to be able to keep myself from trying more and experimenting regardless!

Getting ready to put my haul of puer for storage into Mylar bags with the boveda packs. I’m doing 10 grams per cake & seal individually. My house is usually 75 degrees & 60% humidity—central AC. Since I won’t be able to see into the Mylar bags, how often do you open your Mylar bags & change the Boveda packs?

https://www.whitehouse.gov/fact-sheets/2025/04/fact-sheet-president-donald-j-trump-closes-de-minimis-exemptions-to-combat-chinas-role-in-americas-synthetic-opioid-crisis/

Anyone know a good supplier where I can get an unglazed clay gaiwan? I had one years ago that I loved.

hey guys i'm thinking about getting a zisha pot for my shengs (i already have one for shou), i drink slightly young and aged shengs (5-10 years), and i've been using a gaiwan so far. i'm thinking now to use a zisha pot, but i'm wondering what to get, i'm looking at this page https://yiqinteahouse.com/collections/handmade-zisha-teapot. thanks in advance for any helpful comments!