You can follow me on Twitter. My tweets sometimes read as strange, overly-verbose haiku because I set a rule that every one of them, including replies to other people, had to be exactly 140 characters, the Twitter limit. This allows for me to use Twitter without an aneurism and provides me with a perpetual language puzzle. It’s particularly challenging when I post photographs from my phone and can’t get an accurate character count automatically until I exceed 140 including the TwitPic URL, but I like those sorts of challenges.
You can friend me on FaceBook. Admittedly, I used an obviously fake name. For the most part I have to keep my tea-related persona somewhat separate from the other online manifestations of myself. This is entirely practical, to keep the content in the places that people are interested in it, and to help me keep track of what’s what.
You can also become a fan of GongfuGirl on our FaceBook Page. This is the first time I have promoted it anywhere, so please give it a visit.
There is a certain amount of cross-delivery of written content between these sources, but I minimize it. My Twitter account feeds to my FaceBook account, for example, but there are different photographs in each place and they function differently. The photographs I post to Twitter or FaceBook will never be photographs that have been used in any GongfuGirl posts and will never be posted in multiple places. This is kind of nice because it gives me a logical place to make more of the millions of tea-related photographs that I take available to view.
I believe in the value of reciprocity, so I’ll usually add people back. Given an opportunity to expand the possibilities of social networking even further, I’d invite each and every one of you over for some tea, so if you’re ever in Seattle…
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As someone that has done a fair amount of content on tea, I have a lot of mixed thoughts on the way information is passed. With tea reviews or discussing a specific tea I have struggled with the question: how to talk about an individual tea or tea in general in an interesting or useful way.. Whether you like or dislike TeaDB episodes largely depends on whether you enjoy watching two particular people drink and binter. This is fine enough and it is certainly fun for Denny & I to create, but I’ll also agree with the sentiment that it’s not necessarily the most substantive way to review a tea in depth. There’s some signal but there’s also a lot of noise. Writing about a specific tea also isn’t easy and I think is actually very difficult to execute in a way that is actually consistently interesting or useful for people. Most people just want to know if you liked or didn’t like a specific tea. Making something that piques interest beyond that is a challenge and even if you don’t like them a place like Mei Leaf has succeeded in creating content that really does engage their viewers. You also have to consider that the majority of people have not had the tea or are even unfamiliar with the basic taste profile (i.e. Denny & I describing a traditionally stored pu’erh, when the audience has never had one).. Here are some phrases I dislike and hear frequently enough that I find them unhelpful and sometimes even counter-productive.
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On a business trip recently, I went with my colleagues to a fantastic little coffee shop in Silicon Valley called Chromatic Coffee. My colleagues were very excited about the way they grind, brew, and pour the coffee. It turns out there is a lot more to coffee than I ever knew. For … Continue reading