TeaForum.org

I’d say 48hrs is probably safer, just to make sure all moisture is gone. If you’re storing in a cabinet with some passive air circulation that’s probably a good storage option to prevent odors from settling into clay. Tomobako (wooden boxes) are also a great way to store kyusu, keeping dust out, pr...

I want to put away a kyusu I no longer plan on using for the foreseeable future. I rinsed the inside and outside with boiling water and checked to make sure there were no sencha remnants stuck inside or in the filter. How long should I let it dry before putting it away? Would 24 hours suffice? I’d ...

I want to put away a kyusu I no longer plan on using for the foreseeable future. I rinsed the inside and outside with boiling water and checked to make sure there were no sencha remnants stuck inside or in the filter. How long should I let it dry before putting it away? Would 24 hours suffice?

I think overall three years or less is probably generally the best time frame for optimal refrigeration, although with a few six years has been just fine. I just over-bought, then switched to oolong, and found myself with this long term storage situation. Has led to interesting revelations and resu...

I think overall three years or less is probably generally the best time frame for optimal refrigeration, although with a few six years has been just fine. I just over-bought, then switched to oolong, and found myself with this long term storage situation. Has led to interesting revelations and resu...

Darbotek wrote: ↑

Sat Apr 11, 2020 10:18 am

That is more than enough! Heck of a starter kit you got there.

Edit: The only thing I would add is to make sure one of the kyusu has a ball filter or sasame filter for fukamushi. Not 100% vital, but it makes brewing easier vs a direct wall filter.

The 290ml kyusu is a sesame filter.

I found a bunch of teaware online and had it shipped to my friend in Japan, who will then in turn ship it to me. These is what I've gotten so far: 600ml non enameled testubin 300ml hasami yaki enameled kyusu (side handle type) - for hojicha 290ml tokoname yaki kyusu (side handle type) - for sencha/k...

I also know a few Japanese matcha drinkers who freeze their matcha, taking out what they need, and putting canister back into freezer. I haven’t tried this though with matcha or any other tea. I have though been refrigerating Shincha, Sencha and Gyokuro for over a decade and have done a few experim...

I just put it into my normal fridge, no idea how cold it is. Same goes for my Taiwanese high mountain teas. Stay fresh like that for well over a year. Only for unopened teas right? How do you "prep" the tea before getting ready to open it (to prevent condensation, etc)? A bit of googling tells me t...

If you don’t immediately drink it, which is a fair assumption in this case :) - a fridge storage would be advisable, but while you’re on it, don’t forget the odour free sealed ziplock bags! Do you know what range of temperature would be ideal for storing the tea? I think the fridge I'm looking at i...

I asked a friend in Tokyo to get me some tea and I may have gone a bit overboard... I ended up asking him to buy me about 2kg of various green teas (700g gyokuro, 1kg sencha, 300g hojicha) in 100g packages... It's set to arrive sometime in the next two weeks. I did some searching on storage and a lo...

Authentic Yixing teapot? I bought a Yixing Teapot from a seemingly reputable tea shop in Taipei for about $50 usd. Here are some pictures. Does it look authentic/worth $50? Shop owner says he sourced them himself from China and that they are hand made. I forgot to ask for any details beyond that. ht...

Victoria wrote: ↑

Mon Feb 03, 2020 1:51 pm

Another thing to keep in mind these teas have been sealed for a few decades, after opening pack, close pack with a clip, then let them rest a week or more before steeping.

Interesting, what exactly does this do?

twta500 no worries, no hard feelings :) If the Alishan was very bitter, then I’m afraid your brewing must have been off... too much leaf, or brewed too long, or brewed in the wrong vessel, lots of factors could be the culprit. But even a not so good Alishan should not be bitter if brewed right. Don...

Bok wrote: ↑

Mon Feb 03, 2020 6:06 am

Usually, I’d start with a thank you.

Then I’d google those names, who knows maybe someone among the few millions of people on earth has written something about those tea names...

Thanks. Sorry, I'm not used to typing "Thank yous" on forums as there is usually a "Thank you" button.