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Can someone give me the best brewing parameters for green tea such as temps, steep time and leaf amounts. Thanks!! I cannot give you "the best", but I can tell you what I use as starting points. By all means, take the time to play around with parameters, as Japanese teas are very responsive to even...

I had never tried Green Tea and was convinced that it tasted like seaweed and green beans. I bought a shiboridashi from Thes Du Japon in October which came with samples I ignored. Now that I was interested in trying sencha and gyokuro I found them. I had one from sencha sample from tdj that tasted l...

The tokoname is 140ml, my lovely pear pot is 90ml which I use for yancha. Honestly i am shocked how well made the tokoname teapot is and how it turns up the flavor like you packed it with leaf. It brings out much more aftertaste that I thought was imaginable. You can turn it upside down and the lid ...

I too have jumped on this train. I bought one as I have only been drinking taiwan oolong lately. From what I've heard from others, the pot has a fast pour, well designed and improves aftertaste without taking anything away from you. Switching gears ⚙️ from Yixing and Young Sheng. How are you liking...

I too have jumped on this train. I bought one as I have only been drinking taiwan oolong lately. From what I've heard from others, the pot has a fast pour, well designed and improves aftertaste without taking anything away from you.

karma wrote: ↑

Thu Jan 14, 2021 12:21 am

Been going to town on this 2008 Taste of HK cake from Yeeon. I know it just got in, and I really should let it rest but I’ve already had it 2 times. Has a really pleasing latte and gingerbread flavor.

I never let my cakes rest but after a while it improves so win win

.....almost done that so many times.. I've turned it on with no water in it and turned it off as fast as I could. That sucks my bonavita is still kicking which keeps me from getting complicated with a tetsu :P klepto, Have you tasted tea when the water was heated in a tetsubin? Maybe for your palat...

Old bonavita kettles may be useful. (Save them.) A week ago I had a "senior moment" during which I turned on my bonavita 1.7 L variable temperature kettle without putting water inside it. Soon there was an unfamiliar sound & a scent of burnt electric wiring. I had killed it. This led me to learn th...

I agree, nice sum-up. Arguably any water-like liquid will still slide down your throat smoothly, that is just physics – but I get what he means, and given the complexity of such sensations, I'll give him a pass on that one :lol: I had some yancha today that just slid down my throat with no effort a...

I may have some issue with GTH but their magazine is quite good, here's a quote from them on this issue: Wu De, ‘Gongfu Tea Tips: The Characteristics of Fine Tea’ , Global Tea Hut Magazine , June 2014. Fine teas immediately splash up to the upper palate. This is a very important feature of fine tea,...

Youzi wrote: ↑

Sat Dec 05, 2020 1:02 pm

I'd just get a 0.1g pocket scale instead.

That is the way to go, if you like I can send you a link to the one I own. It saves you time and cuts down on mistakes due to using too much leaf without experience.

When you get further into loose leaf teas, everything is measured by the gram.

Had some very nice Jin Mu Dan and Lao Cong Shui Xian in an 80ml zhuni teapot. I'm getting hooked on oolong again but now my mediocre jedi tea skills allow me to enjoy it more without too many mistakes..

Thing is this question to me, for what it's worth, is rather mute... Some drink the green stuff and some drink the old stuff.. everyone wants the old stuff, but somehow get stuck ... When they get old, it's either good or bad, by storage and by base... Not bass, base... So how? My favourite region,...

I noticed something tonight, the other day I brewed some yancha with my lqer pot and today I brewed it with some run of the mill porcelain gaiwan. The lqer pot gave it more body, it was a measurable difference. TBH it tasted a bit better too :mrgreen: 😁😁😁 that's only the beginning... My poor porcel...