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The spent Gyokuro leaves tasted so good I decided to use them in a salad. Added Carrots, Red Onion, Red Cabbage, and a dressing of Roasted Sesame Oil, Rice Vinegar, Tamari, Worcestershire, and Tabasco. A tasty salad in small doses. The red cabbage brings a nice bitterness to the salad but dominates...

Noonie wrote: ↑

Mon Aug 03, 2020 7:08 pm

Should I put the pumidor back in the basement? I moved it up hoping to bump up the RH a few points from 63 avg. but as it’s dropped I’m thinking I should just leave it in the basement

If you are using humidity control devices (Boveda packs etc.), you should be fine upstairs as well.

Noonie wrote: ↑

Mon Aug 03, 2020 10:50 am

Haha sorry to derail the discussion!

So I moved my pumidor from the cold and dry basement to a closet upstairs...two days after and although the temp went up about 4C the humidity humidity went down a couple % points. Thoughts?

That makes total sense.

I've only boiled them in water to remove any loose clay particles.
But I've seen all sorts of people boiling they in tea leaves and apparently tofu (LOL).

i've learned that it's available for preorder from their US store at https://ippodotea.com/collections/gyokuro/products/premium-select-gyokuro?currency=USD. So the preorder on their website is for exactly the same tea as was ordered through this SO? Yes, it is the same Tokusen (special) gyokuro. Th...

Bok wrote: ↑

Sun Aug 02, 2020 9:02 pm

Mark-S wrote: ↑

Sun Aug 02, 2020 3:30 pm

OhThatNinja wrote: ↑

Sun Aug 02, 2020 3:10 pm

Do you guys season your new Yixing teapots prior to first use and if so, how?

It's unnecessary.

Second that.

Good to hear.
I've never done that but I've seen people mention it, hence my question.

Update: after four boiling sessions with baking soda and citric acid (I used lemon juice) alternating them, most of the stains came off! There are faint stains here and there but if you look at my previous picture, this is day and night. I'm pretty happy with this result and might even call it a da...

polezaivsani wrote: ↑

Mon Jul 27, 2020 6:01 am

i've learned that it's available for preorder from their US store at https://ippodotea.com/collections/gyoku ... rrency=USD.

So the preorder on their website is for exactly the same tea as was ordered through this SO?

Update: after four boiling sessions with baking soda and citric acid (I used lemon juice) alternating them, most of the stains came off! There are faint stains here and there but if you look at my previous picture, this is day and night. Old Yixing - after baking soda and citric acid baths.jpg I'm p...

I use a very small volume of water even in a larger chawan.... https://live.staticflickr.com/4569/38660118141_bd5a812e90.jpg As I understand it, the large size of the bowl is to permit splashing as the tea is mixed, and because they have developed from rice bowls rather than drinking cups. Thank yo...

By the way, 30 ml is such a small amount of liquid... If I were to put it in my chawan, I don't think it would even cover the bottom. Are you using a relatively small vessel for your matcha? Yes, today's matcha was prepared in a smaller chawan or larger yunomi from Yamane Seigan. Ah, thank you. Min...

Do you guys season your new Yixing teapots prior to first use and if so, how?

if you used 0.7 g for 30 ml of water, I should be using 5.5 g for my 8 oz (236 ml) I wouldn't say you "should" because my palate is not necessarily the most typical, or the same as yours, and I was preparing still pretty fast and loose. But I hope that gives you an idea. Of course. I was just takin...

Today I weighed and used 0.7g for 30mL water, with maybe 5 mL of cool water first to dissolve, then 25 mL hot water, whisked and drank, mmmmm. OK, so if you used 0.7 g for 30 ml of water, I should be using 5.5 g for my 8 oz (236 ml). I'll try less water next time. My broth did taste a little "weak"...

debunix wrote: ↑

Sat Aug 01, 2020 9:15 pm

The percarbonate might be a good next step.

Sounds good. I'll give it a try.