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For Gyokuro I usually use 1st a glazed Kyusu first and then 2nd my oxidation fired A. Mumyoi Kyusu from Watanabe Tozo (bought from Hojotea) - often I prefer the glazed one (2:1). But I got recently the Ashahina Gyokuro from Akira and and it was much, much better in the Kyusu from Watanabe Tozo. htt...

For Gyokuro I usually use 1st a glazed Kyusu first and then 2nd my oxidation fired A. Mumyoi Kyusu from Watanabe Tozo (bought from Hojotea) - often I prefer the glazed one (2:1). But I got recently the Ashahina Gyokuro from Akira and and it was much, much better in the Kyusu from Watanabe Tozo. htt...

I thought it would be nice to have a thread on Ceylon Blacks. Here is a map of growing regions from http://fairlytea.com/home-2-2/tea-growing-regions-of-ceylon/ Tea-Growing-Regions-of-Ceylon-1.jpg General Characteristics This is from https://shop.dilmahtea.com.au/blog/post/a-guide-to-ceylon-tea-regi...

We know that during cultural revolution, the seals dont have identities We know now those key artists were actually being punished during this time. Praising mao in the prc was never considered a bad thing post 80s. He never became a Khrushchev like character. Those seals claim they are made by a to...

mbanu wrote: ↑

Fri Apr 09, 2021 11:23 am

(http://openresearch.ocadu.ca/id/eprint/ ... %20MRP.pdf)

Great find!

The other possibility they are fakes from the 80s and 90s

https://www.ebay.com/itm/7-Chinese-YiXing-zisha-Pottery-Carved-Mao-Zedong-Head-Statue-Pot-Teapot-Tea-Set/124075276552?_trkparms=aid%3D1110006%26algo%3DHOMESPLICE.SIM%26ao%3D1%26asc%3D20191002094254%26meid%3D4b35f112fc3948fa8adc4d92eecf4c57%26pid%3D100891%26rk%3D6%26rkt%3D6%26sd%3D312718765024%26itm%...

@wave_code
Seems to have a nice blue gray hue! A nice looking set! Thank you for sharing!

TeaTotaling wrote: ↑

Thu Apr 08, 2021 7:00 pm

Any recommendations for Japanese clays that pair well with Gyokuro? Or, maybe a potter who's blend/clay might be an ideal fit?

I heard hokujo is a big gyokuro drinker

L.S.G.artapprentice wrote: ↑

Thu Apr 08, 2021 6:29 pm

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

How does it compare to fuding silver needle?

How does it taste?

debunix wrote: ↑

Wed Apr 07, 2021 10:23 pm

Perhaps even more Masson Trichrome than Haematoxylin and Eosin, agree.

Maybe we're talking at cross purposes. When I say "vegetal," I mean the grass, spinach, and other flavours that accumulate when oolongs are steeped a few times. Sounds like you might over steep/cook your teas... maybe your vessel is too thick/large, staying to hot for too long, or you steep too lon...

Been trying to understand yan yun (rock melody, see https://www.teaforum.org/viewtopic.php?p=5995#p5995 ) and so decided to read up on the chemistry and perception of the taste of minerality in wine: https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.mdpi.com/2306-5710/4/4/77/pdf&ved=2...

Masson trichrome