Who writes here
I drink tea at a small table by the window of a one-bedroom flat, from a 120 ml porcelain gaiwan most days and a glass pot when I am lazy. I weigh the leaf, I use a kettle with a temperature setting, and I time the steeps, not because I am precise by nature but because without the numbers I could never work out why one cup was wonderful and the next was flat.
These pages are tasting records, nothing more: what the leaf was, how I brewed it, what came out, and what I would change. I buy in 25 and 50 gram amounts from whoever has something interesting, and I have no affiliations and no expertise beyond a few years of paying attention.