JasonCEC

Peer review has its historical issues, but the landscape of science and science-publishing has changed. New problems of authorship and authorial-understanding are now challenged by LLMs writing (at least) good sounding papers - some of which might be of acceptable quality in subject (I am not against AI in the sciences; some of the math work has been great). On the other hand: I am against authors not understanding their own work. High repute journals may need to add "oral exams" to the paper acceptance process...

For anyone looking into this, the field is (usually) called "organic geo-chemistry" and/or "paleo-isotope ecology"; the two fields are interwoven to get results like these, or the diet of early mammals. It's generally a collaboration between anthropologist and paleontologist.

Apologies - I wrote that quickly in jest, and in any-case, it seems were on the same side of the descriptivist argument.

Shockingly strong! I've always wanted to see the glass blowing process at their factory in Tokyo, but they've been closed for tours while upgrading for at least ~2 years before covid (when I was frequently in Japan).

My understanding is that they use some type of cold annealing process that strengthens the thin glass.

I've not managed to break one in 4 years of dinner party use.

Edo-kiriko is one of 2 great glass traditions from Japan; the glass is thick, feels similar to Murano glass, with the edges of the cut pattern "sharp".[0]

There is also a tradition of thin glass (without etching), where the glass is blown to be paper thin and you can feel it flex as you hold it. This is called Usuhari - "Usu" means thin and "Hari" means glass[1]. Shotoku is the best maker, creating a variety of specialty drinking glasses of many shapes.

I have a small collection of Japanese drinking glasses at home which I use regularly and freely use with friends[2] - everyone loves drinking beer or sake from the Usuhari glasses. Shotoku actually did a collaboration with one of the Edo-kiriko makers, by blowing a small sake cup with a thick Usuhari glass ~ it's amazing, and I use it as my personal spirits cup.

[0] Not sharp enough to hurt, yet very noticeably present.

[1] usuhari glasses are exceptionally thin at 0.9mm. Paper is ~0.1mm, so I'm slightly exaggerating.

[2] less expensive than the Edo-kiriko.

Shades of Snowcrash in the title, needed to read the comments to make sure it was safe before clicking.

Gastrograph AI | gastrograph.com | Director of Data Science | Remote / NYC

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I do not currently (yet?) talk to my plants; we use them as names to refer to the plant and to prescribe them personalities.

Apropos of nothing, I name all of my plants at home... my personal plants are all named after Hellenistic historical figures (Democritus, Herodotus, etc),

but when my girlfriend decided to grow an avocado tree, I named him Maximilian I....

Sensory testing (which is what is what I and my company specialize in) is a large component of tea sourcing and absolutely part of the process.

To illustrate this:

Just as coffee has "cupping", a method of preparation used for sourcing and evaluation but which no consumer would ever use to prepare coffee for enjoyment....

Commodity tea has this ISO standard (also called cupping).

The reason that this method, over a method that results in a better tasting cup is used, is because commodity tea is selected via flaw minimization and consistency testing.

That is only partially correct;

Yes, the general idea is to adjust your boil and pour method for the type of tea you're brewing, but that is true for all tea. Water will lose the same heat under the same conditions whether you're brewing oolong or green tea.

To summarize the points addressed here:

- High-end Chinese green tea can be brewed with "boiling water" just as oolong or black tea can; the adjustments are within the range used for other classes of tea.

- Merchants recommending cooler water for green tea do so to reduce the astringency and/or grassy flavor found in lower quality tea.

- Nepal does not have a historical tea tradition and the cultivation of Nepalese green tea is a modern development. Nepal inherited its tea habits from India whom had it imposed on them by the British who stole the seeds from China. While Nepal produces good tea on par with Darjeeling, it does not compare to the highest end Chinese green teas, which are an order of magnitude more expensive, if not more.

You are correct;

My point was that outside of the most commodity level tea sourcing, no one uses these "standards".