TeaForum.org

Has anyone found any particular luck with finding clay pairings for Hongcha (other than minimally altering clays)? I've seen some people use Nixing, but I didn't find the results of that enjoyable. I've had luck recently with Staffordshire Redware, but this is quite an unusual clay. I like to use a...

Modern duan ni - rough to the touch. Excellent with green.

However, unlike the more traditional process of white tea, producing browned-white tea goes through a process that looks like this: The tea leaves are plucked and harvested, before being spread thick on large bamboo mats. The tea also air-dries in the sun, but since teas are packed on the mats more...

I broke a reduction tozo sado mumyoi pot from hojo

Fortunately it was a clean lid knob break. I used original jb weld as suggested elsewhere in the forum.

viewtopic.php?p=42150#p42150

The results seem good so far.

Another yunomi offering - a yame gyokuro that placed 9th in the natonal competition. Leaves are surprisingly broken. Soup is straightforward - umami, more umami and more umami. What distinguishes from others ive had at this price point that are not competition tea - is the persistent softness and co...

A few years late to the party but finally got my hands on a pack that is now available from the website for a limited time. It is a delicious gyokuro. While ultimately i prefer some of the single cultivar gyokuros available from tdj - this ippodo gyokuro is truly satisfying and clearly top tier. The...

I am 78 and had never tried tea. I think I am looking for a tea that is spicy, acidic, biting, not sweet. I tried something labeled Bengal Spice and was surprised how sweet it tasted to me. Any suggestions would be appreciated. I have to start with a gut feeling, but am open to other paths. Thanks ...

Very eye opening account. - and good contrast to others:

https://www.kyarazen.com/wuyi-cliff-tea-part-1/

https://sweetestdew.com/blogs/tea-educa ... ow-nothing

Ia the kirin modern?

What is that kirin blue white cup?

Somewhat related to https://www.teaforum.org/viewtopic.php?f=77&t=2478 This is inevitable. Was able to hold it off for a long time by only exposing my stainless steel to <80 ppm water. But after a year and a half - the white sandy residue starts covering the bottom and the kettle becomes louder and ...

Are there any alive tea drunks left here? Most of them are on respective discord channels, the old school forums including reddit have a few drawbacks. 1) lack of real-time interaction 2) easier access to the chat history through searching through past comments I lived through the golden age of for...

Wow thank you for sharing!!!!

Having tried almost all the reds, i like the qihong the best and the yixing the least. The cheaper lapsangs are okay - i would go for the laocong. Having had quite a few yunnan reds, id say theirs are okay. The dan cong one is pretty good Compared to hojo - i would say they are better than hojo acro...

Another great wild white