TeaForum.org

Have you brewed this tea at home? How did it taste then? Also (if you know): How does it age? And does it come in cake shape for aging? Im late (as always) it comes in loose form many times it comes in tiny individual packs of 20grams. I have a box of it and it tastes about the same as I described....

./download/file.php?id=11055 ./download/file.php?id=11056 Made koicha for the first time today. Uji-hikari cultivar form Shirakawa, Uji (via TdJ). Tasty stuff, though some sweets came in handy. Still getting a feel for it. Judging from the granules in the pics, I need to knead it much better. What ...

I have one of his Shibordashi's which makes BEAUTIFUL Gyokuro. Sencha is ok but Shibordashi is made for Gyokuro usually so thus its better. I have heard that gyokuro goes well in a flat shape shibo, or kyusu. That's why I bought one in Sazentea.com, my go to for Japanese teas. ./download/file.php?i...

her selections are addicting especially the mi lan Xiang.

What I often found interesting was that many of the teas are trimmed to be bushes and only one (being a 200 year old abandoned plantation) is where the tea plants are allowed to grow much like the ones in Yunnan. The one that is nearly 200 years old and allowed to grow naturally. I hope to try some...

Learning to brew this ceylon "intuitively" in a gaiwan. No idea how much leaf or time. Just using eyes and nose. As Baisao says, it is a little like archery. ./download/file.php?id=9360 ./download/file.php?iyoud=9359 ./download/file.php?id=9358 that looks wonderful! Where did you get the tea from? ...

debunix wrote: ↑

Thu Jul 01, 2021 10:19 am

Over so soon….Obubu Gokou matcha in Ericka O’Rourke chawan.

where do you get the matcha from?

Baisao wrote: ↑

Sat May 08, 2021 1:42 pm

Pan - Some clarification on Nanban: it refers to a style of pottery that originated with the Portuguese on the southern island of Japan. As Victoria noted, it has a rough and unfinished look. Nanban is sometimes translated as “southern barbarian”.

thank you much ! I appreciate that.

@LeoFox

I use dark yxing clay which gives me those flavors though id like to try with zini or similar.

@Victoria that one was from Rathnapura Uva district I forogt the name of it. From the and the white tea we had was from the Galle, from the Ruhuna district it was the Virgin White tea. And yes you are right they did/do supply Lipton, in fact Sir Thomas Lipton used Sri-Lanka as his base I belive. Wha...

LeoFox wrote: ↑

Thu Apr 08, 2021 7:05 pm

How does it compare to fuding silver needle?

the virgin white is a bit more pronounced in flavor profile than the silver needle.

LeoFox wrote: ↑

Thu Apr 08, 2021 5:56 pm

How does it taste?

good, the flavor profile varies from brew to brew, goes from light and grassy to sweet

Victoria wrote: ↑

Thu Apr 08, 2021 2:02 am

L.S.G.artapprentice wrote: ↑

Thu Apr 08, 2021 1:21 am

is there a link to Jue Hua's works?

Here is Dr Li Fupeng’s ( Jue Hua ) web site https://www.incense.sg/gallery

groovy thanks, looks like hes sold out but found some of his stuff on global tea hut

A few years ago, an old Korean woman on a bicycle in the Sunday farmers market handed me a bag with Palo Santo and just said “here you will like this, my gift to you.” I was a little surprised by this stranger’s generosity and was skeptical, since I wasn’t into incense at the time. Even so, when I ...

been wondering this myself, so from what I have gathered what others have said, use a glazed inteior pot? so a wood fired one?