tag:blogger.com,1999:blog-7326672.post112943278527904719..comments2024-03-16T17:58:04.652+08:00Comments on Tea Masters: 'Chinese' water is best for Chinese teaTeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-7326672.post-27083647979223286042009-09-12T13:01:19.889+08:002009-09-12T13:01:19.889+08:00Victorvalley Subarbanite Filtered Water in Califor...Victorvalley Subarbanite Filtered Water in California Transformed by Bamboo Charcoal. <br /><br />The charcoal works. I had it in my metal boiler for 2 hours with 1 liter of water. I boiled it along with the charcoal. My high mountain oolong that is very lightly oxidated seemed to have lost some of its aromas and flavors. I had the charcoal in my oolong reserve also. But the water was distinctly better. I will adjust the temperance of the water some more. ~hfHFnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-76902328868393780192009-04-01T10:40:00.000+08:002009-04-01T10:40:00.000+08:00I finally got around to experimenting with the cha...I finally got around to experimenting with the charcoal bamboo you sent. Half a piece dropped into a medium-sized Brita pitcher fed with PUR filtered water and left to sit for 6-12 hours seems to add some notable life back into the water. It tasted crisper, sweeter, more dynamic and, well, more like water. Thanks for the opportunity to try them out.Lewishttp://multipleinfusions.comnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-8397302174991411192009-03-09T00:00:00.000+08:002009-03-09T00:00:00.000+08:00Hi I'm a tea expert from Scotland and I have to sa...Hi I'm a tea expert from Scotland and I have to say that using bottled water never entered my mind as the tap water I use is fantastic and in no way in need of pusrification.Scotland’s tap water “among the best in the world”<BR/><BR/>Scottish Water today welcomes the report by the Drinking Water Quality Regulator (DWQR) which confirms that the overall quality of drinking water in Scotland has continued to improve.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-46907153045435047782008-08-23T10:01:00.000+08:002008-08-23T10:01:00.000+08:00This is interesting. Charcoal is a material that ...This is interesting. Charcoal is a material that has been burned in an oxygen free environment to eliminate the water and other organic compounds in the cellulose structure... if I remember correctly! Therefore, I'm not sure that the type of charcoal will make much difference - but hopefully I'll get to place an order with you and therefore get to test the difference between charcoal and a brita filter that also uses activated charcoal.Anonymoushttps://www.blogger.com/profile/06157249292916962645noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-40876482176976754922008-05-25T22:52:00.000+08:002008-05-25T22:52:00.000+08:00First, a big thank you to Stephane for providing s...First, a big thank you to Stephane for providing samples of this wonderful tea tool in his tea shipments.<BR/><BR/>Using the bamboo charcoal has truly opened our eyes (or should I say taste buds) to the importance of good water when brewing tea.<BR/><BR/>Recently our municipality decided to increase the amount of chloryne in the water it distributes. Even filtering with a Britta filter did not completely eliminate the chemical odor/flavor.<BR/><BR/>Enter the Teamaster's charcoal! Following Stephane's instruction, the bamboo samples were activate and tea brewing water has not been the same in our house since.<BR/><BR/>In terms of usage, we have been soaking two pieces of activated charcoal in a two liter glass pitcher for about 10 and 12 hours at room temperature.<BR/><BR/>The result is a water that is much softer (almost sweet?) with no trace of chloryne. We have yet to experiment with different soaking times and temperatures but that may be for.<BR/><BR/>Overall this simple product has opened a new realm of possibilities in terms of fragrances and flavor! Hats off to the Teamasters =D!tieguanyinhttps://www.blogger.com/profile/00924156330301285699noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-58329947525526620842007-07-30T20:11:00.000+08:002007-07-30T20:11:00.000+08:00Siew Fong,You can get it from me. Send me an email...Siew Fong,<BR/><BR/>You can get it from me. Send me an email at: stephane_erler at yahoo dot com and I'll send you my price list.<BR/>StephaneTeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-41958177366682441882007-07-30T19:15:00.000+08:002007-07-30T19:15:00.000+08:00Hi,Since this link is old post, I hope I still can...Hi,<BR/><BR/>Since this link is old post, I hope I still can gather information on where to get the bamboo charcoal. Is it available online? I'm bought it once from local teashop 5-6 years ago and had misplaced the unused leftovers... :-( Thanks to your page, I hope to find the products so I can use it again back home in Belgium where the water is really, really... yucks!? It has loads of calcare and this will floats up to the surface of water when you boiled at 100 C! Please... I hope you can help ... <BR/><BR/>Thank you in advance!<BR/><BR/>siew fongAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1164469938627697252006-11-25T23:52:00.000+08:002006-11-25T23:52:00.000+08:00I tried leaving two pieces of charcoal in a pitche...I tried leaving two pieces of charcoal in a pitcher of water for 24 hours. I then brewed the same tea (Da Yu Ling Luanze Oolong from here), with charcoal water, and the regular water I use for tea. The tea made with charcoal water was definitely better. The tea was sweeter and felt better in my mouth. It's probably not something I will use that often, but the charcoal makes a noticeable difference.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1162899790365745472006-11-07T19:43:00.000+08:002006-11-07T19:43:00.000+08:00Can't help with Korean rice ball recipes. Sorry!Can't help with Korean rice ball recipes. Sorry!TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1162672485806842472006-11-05T04:34:00.000+08:002006-11-05T04:34:00.000+08:00How about sharing simple recipes? I have been see...How about sharing simple recipes? I have been seeking a recipe for Korean rice balls for some time now - can you help?<BR/><BR/>BrieAre you concerned about your future?https://www.blogger.com/profile/17639541720787374320noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1154657623932391552006-08-04T10:13:00.000+08:002006-08-04T10:13:00.000+08:00Hi, Speaking of minerals, you could also put a pie...Hi, <BR/>Speaking of minerals, you could also put a piece of broken Yixing teapot in the water boiler.<BR/><BR/>The important thing is that the minerals added be compatible with tea. I don't know about the ones you recommend, but with Yixing clay or bamboo charcoal, we are using materials that are found in Chinese tea areas. Yixing has tea plantations. And bamboo can be seen around San lin Shi plantations. I'm sure you find bamboo where most of Chinese teas grow. This makes it a good charcoal, because it's minerals composition is close to that of the soil that produces tea.TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1154639706655904222006-08-04T05:15:00.000+08:002006-08-04T05:15:00.000+08:00THERE IS SOMETHING called mai fan si, which are ba...THERE IS SOMETHING called mai fan si, which are basically mineral stones, to add minerals to the water. I like your charcoal idea, i wonder if bamboo is the best wood to use for this use.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1152425130614226622006-07-09T14:05:00.000+08:002006-07-09T14:05:00.000+08:00I can attest that this stuff really does improve t...I can attest that this stuff really does improve the quality of the water, and the tea with it. Many different teas I prepared seemed much more alive and vibrant in my mouth. The mouthfeel and the 'chaqi' are both noticibly enhanced.<BR/>My testing wasn't rigorous, but I found putting several pieces in my kettle worked better than placing them in the water bottle overnight. I look forward to experimenting further.Nico Dhttps://www.blogger.com/profile/16001652774173258738noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1135840901569335902005-12-29T15:21:00.000+08:002005-12-29T15:21:00.000+08:00Hi Danica,Please send me an e-mail at: stephane_er...Hi Danica,<BR/><BR/>Please send me an e-mail at: stephane_erler@yahoo.com and I'll give you all the info you need.TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1135839899865032922005-12-29T15:04:00.000+08:002005-12-29T15:04:00.000+08:00Hi I am wondering if you are still making bamboo c...Hi I am wondering if you are still making bamboo charcoal available. I live in Los Angeles and would like to filter mountain spring water and also my reverse-osmosis filtered water and compare it to plain spring and reverse-osmosis filtered water while brewing tie guan yin. How would I order it (I'm still learning my way around these blogs).Danicahttps://www.blogger.com/profile/00130450227325790205noreply@blogger.com