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I’ve been enjoying working my way through this kôshun sencha. It has a very fun springtime aroma, and the taste almost reminds me of a pesto - reminiscent of nutty sweet basil. ./download/file.php?id=11733 Is this one from hon yama via tdj? Yes! Specifically the Tatsuyama one: https://www.thes-du-j...

That’s a really nice photo @LeoFox, looks super relaxing!

I’ve been enjoying working my way through this kôshun sencha. It has a very fun springtime aroma, and the taste almost reminds me of a pesto - reminiscent of nutty sweet basil.

Hey Darby, any chance you could post or link to some more pictures of the rihi kyusu from Hokujo & the Hiromi houhin?

While I don’t think anyone can accurately identify what specific variety of tea leaf this is based on the picture, what I can say, is that what you have here are tea fannings. They are essentially the leftover bits from larger, higher-grade tea leaves once gathered and sold. If you’ve ever ripped op...

Similar to @Baisao suggestion, I often use a rush trivet when I’m not on a forgiving surface like wood. May work well for what you’re dealing with.

Last night I thawed a frozen bag of gyokuro I had from last year’s shincha harvest, and found it to be exceedingly savory - which meant it was perfect to have with lunch today!

Welcome to the forum! You absolutely do not need fancy tea ware to make delicious tea! With Japanese greens like sencha, the only extra considerations I can think of for cupping sets is maybe you’d want a strainer if you end up with too many leaf bits in your cup. Otherwise, besides general brewing ...

I feel as though I can’t offer much of an insight, but I always make sure to leave the lid on between steeps. One of my favorite things is to smell the leaves before each steep, and keeping the lid on seems to concentrate the aroma inside of the brewing vessel. Other than that, I think keeping lids ...

Off topic, but I’m reminded once again how much I love the lighting in your display case!

Great looking stuff

Your point on academic vs practical knowledge put into words my feelings on who I generally trust when looking for recommendations Baisao To make a comparison, it reminds me a lot of the electric guitar community. Sometimes you’ll come across “gear heads”, people who seem more interested in all the ...

./download/file.php?id=11055 ./download/file.php?id=11056 Made koicha for the first time today. Uji-hikari cultivar form Shirakawa, Uji (via TdJ). Tasty stuff, though some sweets came in handy. Still getting a feel for it. Judging from the granules in the pics, I need to knead it much better. What ...

LeoFox I’m of a pretty similar mind to you when it comes to white peony. I generally stuff like 7g into a 150ml kyusu with 95C water - turns out great; less like burnt bitter, and more like fruit skin ‘bitter’ if that makes sense? For silver leaf, I only really keep jasmine scented stuff around. So...

debunix You should totally give it a try! The photos I did were just with a usb microscope, which is basically a glorified digital macro lens. This is awesome! The bamboo ash glaze looks especially neat. Tempted to sneak into the lab this weekend to look at my teapots under the microscope now too L...

@Victoria

Thank you! That means a lot coming from you; everyone has been super kind!