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Very nice new chasen ! It looks like a Chuaraho one, these are good to make koicha, but harder for usucha. It all depends whether you want a lot of foam in the Uransenke style or just mixing the tea and the water in the Omotesenke one. Omotesenke people feel like our way of whisking matcha turns it ...

No assumption or fixation here. If I take EoT 2001 Mengsa Old Tree that is an easy reach and drink for us, westerners, and a late F1 90s 85ml hongni quite high fired (also an easy reach in this part of the world) and if it's a 5-10s max pour on the first serves it comes flavored and with controlled ...

Just reviving this thread because I'm a bit puzzled at the pairing pourspeed>10s-Hongni-Thick-Dry aged sheng. What puzzles me is the pour speed ? I'd have expected some kind of faster pour for aged sheng and leave long time pour to some rolled oolong.

Also how long do we soak hagi ware before using them on a daily basis? And is it hot, lukewarm or cold water? Or do we just rise it with hot water afterwards? In my own use of Hagiyaki I have only followed the instructions of soaking a new piece before the first use. After, I have only rinsed the c...

I second a neutral ustensil for Gyokuro. The critical factor for that tea is the temperature. Even a shiboradashi would make the brew harder. A very thin wall Kyusu fired in reduction is a fine one. I tend to believe, right or wrong, that you don't want to change the tea taste when it's down to Japa...

Hi all,

Attached is a Japanese finding. It seems ok, but for some reason I'm not comfortable.
Any advise ?
Thank you.

Yes, welcome to TeaForum olivierd. Where do you hail from? We have members from all over the world 🌞🍃 I am in France-Paris. Nice place to live in, but quite a desert when it comes to get some kind of teas, teaware and information. I have been able to develop a reasonable knowledge of Japanese teas ...

Hi Everyone, Hard to introduce oneself, so I'll follow the suggested guidelines. I've been drinking tea for decades, but got more serious for the past 10-12 years. I drink Puerh, Oolong, and green Japanese tea (Matcha and Gyokuro). Chinese tea is prepared gong-fu in Yixing teapots and gaiwan, green ...