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Seeing how you can get something like this for the same or less than most of the nixing pots available from western vendors, I have no doubt where I would spend my money. I would be curious : has anyone actually purchased one of these? I have been playing with the idea of getting a couple of them, ...

Nothing exciting to write home about amidst all of the vintage wares on here, but here's a shot of one of the smaller 90ml modern hongni pots on offer from EoT in action. I planned on splurging on a 70s pot, but decided to hold off for the time being. Originally intended for yancha, but have been fe...

L.S.G.artapprentice wrote: ↑

Thu Mar 11, 2021 5:42 am

klepto wrote: ↑

Mon Mar 08, 2021 9:52 am

Love sencha from TdJ, its my morning driver.

Trader Joes?

He was referring to Thes du Japon. At least I think he was haha.

Though I have actually seen Trader Joe's sell "premium" sencha once.

Imagine reading through LeoFox's reviews and commentary, while staring at the same, still-to-be-drunk box of yancha samples on your bookcase out of the corner of your eye, as I am :D Won't beat a dead horse, but I'll just reiterate what others have said - I guess I also underestimated how challengin...

Wow, that is such a wonderful representation of not only wood-fired works, but of these particular artists as well. That they are uniquely identifiable probably means I've spent way too much time looking at kyusus lately. The texture on the inside of that Jozan III is also something else - reminds m...

For those of you who own wood-fired wares from Yamada So, Taisuke Shiraiwa, and others, how do you find the clay to generally affect sencha? I have read seemingly conflicting interpretations, ranging from virtually no influence (akin to porcelain), to making the water much sweeter (and I think someo...

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 ...

Another snowy day in the northeast calls for an afternoon session with some 2020 Qi Lan from Old Ways Tea. Typically brew 8g in a standard 100/110ml gaiwan, but since this a casual, impromptu session off the side of my work desk, I went with a 60ml gaiwan and leaf scaled down accordingly. Initial po...

Thanks for the tip re: Iceland Spring Victoria . I'll have to experiment a bit. I'm sitting here with some Kettl Zairai Gold, and decided to brew it using Evian as it's one of the "fancier" waters I have on hand at the moment. Have brewed it the past couple of days with Brita filtered water, so the ...

Brewed the same tea with same parameters just now using the much maligned deer park water (tds=44) The brew is much more bitter with less sweetness. Later steeps were also more flat. Not to geek out, but have you found a favorite retail water specifically for Japanese gyokuro? I'd consider anything...

You could also try a different cup. I have that exact cup and I find it a bit muting for some reason compared to thin jin de zhen porcelain. That's interesting - I swear I've perceived the same in comparison to a couple of yunomi, but chalked it up to other factors such as shape, heat retention, et...

A mayake Sou will be a nice addition to your collection McScooter. Did you try more leaf lower temp yet? Like 6g/100ml/145f/90sec. or even 10g/100ml/140f/90sec. I find when sencha lacks ummph it does well with more leaf/cooler temperature. I haven't tried the ratios you mentioned, but 6g/100ml is e...

that is a yamada jozan iv (AKA yamada emu) Ahh, so obvious when looking at it on a proper screen as I am now. Had my eye on a similar pot, but hoping to pick up one of Yamada Sou's wood-fired kyusu's soon. Trying to convince myself that I need to spend that kind of money :D Mid morning session with...

still enjoying this gyo from the group buy. new porcelain cups :mrgreen: Is that a Nosaka pot or a Gisui? Reminds me of the latter, but if the former, how's the gyokuro after a prolonged steep? Does it suck out a lot of notes after steeping that long? Heard somewhat conflicting things about Nosaka'...

Have been working through Kettl's Zairai Gold Shincha almost daily. Very rich umami, almost gyokuro-like depending on brewing parameters. Too bad it's sold out, as I probably would have purchased more. Trying to enjoy it while still "fresh," and so that I can clear room to try more Japanese greens. ...