TeaForum.org

Bok wrote: ↑

Fri Sep 25, 2020 8:33 am

faj thanks for this! Seems to me your Mumyoi is performing quite similar to what I’d expect from a good Zhuni.

@Bok
Did you experience any bad muting of aromatics in your gaoshan with kobiwako? Also, are you still using kobiwako with gaoshan?

Forgot to mention that both pots have the "san-xi" chop on the bottom, suggesting they were made at the san xi factory in Taiwan.

With help from OCTO, there has been response! Thank you again, OCTO!

I am interested in using kobiwako for green oolong and sencha, but Hojo insists that Kobiwako is not good for green oolong and that i should use Akitsu Mumyoi or Nosaka clay instead.

Unrelated to OP, but should tea ware be kept away from direct sunlight?

Bok wrote: ↑

Thu Sep 24, 2020 9:30 pm

LeoFox also this thread viewtopic.php?f=19&t=1472#top has some very sound advice from Octo as how to best do a comparison of different brewing materials.

Much appreciated. I see #7 is long dan

I enjoyed watching this video recently Qvevri: les vins de Georgie . Would love to try the wine in situ. I read that Hojo post and for a second considered using one of my Banko kyusu with wine but then decided I really didn’t want to mess up the kyusu and have to reset it. Wonderful video! Thank yo...

Historically, unglazed pots were often used as vessels for wine. Wine has been stored/aged, decanted and drank from earthenware for millennia. Here is an example of storage/aging wine in earthenware vessels that is still practiced: Kvevri (Georgian: ქვევრი [kʰvɛvri]; also known as churi (ჭური) in We...

For convenience at the office or for experimenting with making my own chai or blends, i often use finum disposable paper tea filter bags. They are very easy to use: plop your loose leaf into the pouches and infuse as if it is a teabag. The bags are relatively cheap, made in germany, biodegradable, u...

Bok wrote: ↑

Wed Sep 23, 2020 6:17 am

LeoFox that really sounds like this pot has some problems...

I'm close to repurposing it as a soy sauce dispenser

I'm in direct contact with his Marketing Manager here in Malaysia. Do let me know if you would like to contact her personally. I can give you her mobile number. Queries and photos can be sent directly through WhatsApp. That's how I usually get my stuffs from Hojo, Very fast response time. Cheers! H...

LeoFox, I reread the thread and recalled an experience I had with a Japanese kettle. The stoneware kettle is made by Takashi Ichikawa and produced water that robbed the tea of flavor until I had boiled about 30 liters of water in it. It then produced the most smooth and delicious water I have had. ...

I’ve never experienced porcelain changing the flavor or texture of teas. I have had difficulty making tea consistently in small porcelain teapots like the shorter one. I have attributed this to uneven heating rather than the glaze or porcelain material itself. Given more than a couple of opportunit...

Furthermore, no one is “handcrafting” teapots that cost retail 35$ in the Western market... think about it. That doesn’t add up with labour costs in Taiwan. Edit: at that price you can also not really expect wonders in the first place from this teapot... it is what it is. Never expecting wonders, b...

LeoFox I don't know how you phrased your email, but I can see where the vendor is coming from. Suggesting that he/she removes the pot from the lineup is a bit of a ... bold move? Trying to find a nice word here. Especially if you are somewhat new to brewing tea. Also, I'm not sure if I get this foc...

Below is the vendor response. My suggestion was to remove this pot from their lineup but maybe that was a bit excessive of me :P . Note that vendor explicitly claims these are hand made in Taiwan. I have slightly edited the quote to prevent identification of vendor. Let me first reassure you, there ...