1F8LZF…8gsQ

logic is cool and all but how do you get pass the Gödel incompleteness theorem with just using logic?

one of my fav's lmaooo

you have to remember that all of these teas come from the same plant, camellia sinensis. they have such a wide variety of taste profiles merely from variations in the growing conditions and length, plant component (leaf vs. stalk), and post processing.

finding good suppliers is difficult. i would recommend cheaper sencha's as well to get yourself familiar. i personally get all of my tea from Ippodo here in NYC (https://ippodotea.com/), but this is the kind of thing you shouldn't order off of Amazon.

oooh im unfamiliar with Australia ordering, but you're not that far away from Japan so it's surely doable. i always suggest finding a store instead of ordering it

well, not all but a good bit

now, there are still many other types of Japanese green teas, from genmaicha (puffed rice) to mugicha (barley tea), but this is all the Japanese tea I have currently. when i get some loose leaf i'll share them

white tea is a minimally oxidized tea that has quite a soft flavor, generally grown in China. Silver Needle is one of the highest quality white teas (assuming the quality of the tea itself is high, otherwise there are filler leaves in the tea).

jasmine tea is a perfumed tea, meaning it uses a base tea (generally green, though white or black can be used) and then jasmine flowers are used to scent the base tea. the result can be an extremely fragrant and flavorful tea, such as this jasmine.

this is gyokuro (玉露), one of the highest quality Japanese green teas. it is brewed very differently with a high concentration of leaves and low amount of water when brewed. gyokuro is more of an occasional tea.

this is a Japanese oolong originating from Fukuoka, something that can be difficult to find. it quite a bit lighter than a sencha but still has a rich taste.

this is a Japanese black tea, originating from Saga. this particular tea is grown among Oosmanthus flowers to create a perfumed tea. some flowers are also mixed during production. it is an absolutely amazing tea.

a tiny fraction of the Japanese growers grow anything other than green tea. white, yellow, oolong, green, and black tea vary in oxidation levels that give them their classification.

this is hojicha (焙じ茶), a roasted bancha which is considered a far lighter tea. it still has a rich flavor from the roasting. both iribancha and hojicha are still green teas.

this is iribancha (kyobancha), one of my favorite teas. it is a bancha that originates from Kyoto and is the last tea harvested. it is roasted, leaving quite a smoky taste and aroma.

Japan has shorter growing season and grows their tea a bit differently than in China. Gyokuro and Sencha, the highest quality Japanese teas, are both shaded (grown under shade) so its really a different way of growing

this is sencha (煎茶), a higher grade Japanese green tea. it is my personal favorite, though good quality can end up being fairly expensive. it has quite an "umami" flavor that can be unusual when trying it for the first time.

bancha is one of the "lowest" grade Japanese teas and is harvested between summer and autumn. banchas are generally far more affordable than higher grade teas.

all base teas comes from the Camellia sinensis. tea grading is the process of evaluating the quality of the tea leaves themselves. China grades based off of the leaf size. Japan's grading is more based off of harvest time and the parts of the plant used.

@2518 ngl kinda feels like its all converging towards you nowadays 😁 (not that The Material Constructs needs any confirmation)

"oolong schmoolong" till you have an amazing oolong

you're a lucky man @1116

woahhhh 1116 is quite the day

this is just ML people trying to convince themselves that ML is actually doing pure math

🙇‍♂️ they say rocks are forever

happy 1116 sir

haruki murakami (sci-fi ish)

when was the last time you used a Crayon