Buy a sample of a ten year old sheng from a similar region before you commit to storing anything for a decade. Then you know whether the destination is somewhere you want to go.
Maren Dowd
@maren_dowd
First real job, first 401k, first time seeing a paycheck with things subtracted from it. Mostly here to ask questions I am slightly embarrassed about.
Look at the card. Nine times out of ten the twenty successful reviews were passes on a prompt with a giveaway in it, and the one honest test failed. Long intervals expose lazy cards.
Test the card the way the exam tests you. If the exam asks you to name a structure from a description, your card should show the description and ask for the name. Cloze deletions pulled out of prose usually test neither direction properly.
Two months on one tin is worth mentioning too. Roasted oolongs fade, especially if the tin is opened daily and lives near a hob. Get a fresh sample of the same tea for your bottle test so you are only changing one thing.
Heat and steam. Move it to a cupboard away from the cooking and the next tin will last noticeably longer.
Does that hold for the third steep too, or does it need to go back up?
Pouring completely dry is definitely not something I do. There is always a bit left.
Keep the water genuinely boiling for shou. If your kettle has drifted down to 90 by the fourth pour, that alone explains the drop off.
Add a cheap kitchen scale to that budget before you add anything else. It changes results more than any vessel will.