I reserve the right to change my mind (again), but I’ve decided that I have been gongfu brewing shu puer wrong.

What’s the point of short short shupu steeps, I wonder? No matter how hard you push it, it won’t bite, so why not give it at least a minute from the first steep on to develop a luxurious thickness? So what if you don’t get ten good steeps? Life is short, says I.

@tea

Dear fellow anglophones: if the word “protein” seems too abstract, you could express the same concept by saying “egg white” in German (Eiweiß) or Mandarin (蛋白.)

Mandarin actually has a form of the word (蛋白质) that signifies only protein, not actual egg white.) :awesome:

Months ago I posted that I was able to make great tea using the improbably mineral-heavy water provided by our Vienna hotel:

https://social.tchncs.de/@babelcarp/110558982223531853

For years at home I’ve brewed tea by imitating Volvic water according to this app: https://babelcarp.org/babelcarp/fakemineralwater.html

Now I’m using NYC tap with the app to match the Ca & Mg in Römerquelle, the hotel water. So far I like the results. I think the teas I’ve brewed give a richer texture.

Can anyone recommend one or more survey articles on long covid giving due attention to effect size, statistical significance, and study quality?

Boosts more than welcome!