TeaForum.org

L.S.G.artapprentice wrote: ↑

Wed Apr 07, 2021 10:11 pm

Im not joking when I say this as I have a family friend whose tea factory supplies to Liptons.

its mostly very low grade Sri-Lankan black tea. Basically the equivilent of dirt.

But but but it’s orange pekoe dirt!

@LeoFox- That’s a gorgeous kyusu!

LeoFox wrote: ↑

Fri Apr 02, 2021 11:48 pm

pedant

https://www.thes-du-japon.com/index.php ... cts_id=993

Another technique to add?

Or to forget about, hahahaha!

@L.S.G.artapprentice, the hohin is beautiful. It has elegant lines. I'm sorry to hear about the broken pots. I have never broken or chipped a piece of teaware in all these years of making tea daily, despite having a tremor from my days as an endurance cyclist. Hard roads and poor neck posture when i...

L.S.G.artapprentice wrote: ↑

Sun Mar 28, 2021 5:53 pm

I just bought some hojicha to try out before I go for the finer varieties, turns out cold brewing in a yxing pot makes it taste quite sweet.

I’ve generally found all teas that include stems to be sweeter than ones without. It’s a great observation you’ve made.

@bliss, it is a lovely pot. I’m sure it brews true.

looks very tasty Thanks that means much, you and Elise’s photos are inspirational. As are yours Baisao. I’m ordering the highest grade of ceremonial matcha from Tusen (through Ocha) as well as their #2 grade one which I forgot the name of both also two high grade ceremonial matchas from Sazen tea A...

I usually brew mine in a yamada sou kyusu with around say 10grams and 50ml of water that is either 50-60 degrees celclius. I let it sit for 1-2 minutes first infusion for the first flush of flavors to come out. I use the leaves after that with a mixture of fish sauce and grilled pork for a wonderfu...

Yoroko - best wishes! He doesn’t use shudei AFAIK for any of his pieces. I suspect the clay used in his teapots may be sourced locally from around Lake Biwa as it looks unlike anything I’ve seen from other Japanese potters. It has an unrefined look to it that is obviously not intentionally part of ...

Darbotek wrote: ↑

Wed Mar 10, 2021 12:28 pm

What kanji search terms should I be using for a clay kettle? I found a few on the wikipedia entry for senchado, but they seem to be dead ends on my usual hunting grounds.

急須 - or - 京燒

Yoroko - best wishes! He doesn’t use shudei AFAIK for any of his pieces. I suspect the clay used in his teapots may be sourced locally from around Lake Biwa as it looks unlike anything I’ve seen from other Japanese potters. It has an unrefined look to it that is obviously not intentionally part of ...

You should be fine with propane then since it is cleaner burning. His kettles can take a lot of direct heat. Unfortunately, I don’t have links to his wares. I bought them about 3 years ago and he seems to mainly sell at gallery events. It’s a real pain in the neck finding someone who will sell you ...

Baisao I'm using propane instead of natural gas at home on my cooking field, it burns with less soot production. It takes a long time with an alcohol burner to heat something, that's why I only use it for fondue. --> You mention an affordable white pitcher (chahai) - if I understand you correctly, ...

Yoroko - I wouldn’t advise using a gas stove. A European friend did this and I was surprised by the amount of soot that accumulated on the bottom and sides of the kettle. The problem was cosmetic only. An alcohol burner won’t leave soot but some extra moisture that hurts nothing. He makes a white p...

everyone seems to love the Ichikawa kettles and they seem kinda tricky to even get your hands on at the moment due to demand. I'm really curious about them - seem like a great alternative to a tetsubin. Do they get on well with an electric burner as well as with charcoal? I don’t have experience wi...