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Sencha from Hon.yama, Tamakawa. Sofu cultivar. From thes du japon. 6g in 120ml 60-30-90-3min. It is delicious. A bit floral which is unlike the other two sencha I've had. The 3min steep yielded something similar to longjing. A tea I'll be buying again once I run out.

I second porcelain or glazed. Ive made good hongcha in hokujo as well, if you have any of his pots, you can try that.

Thank you pedant for the suggestion. This morning I jb welded a hairline crack on a thin gaiwan I have. The gaiwan is the best handling gaiwan I've found but because it's so thin I've already had one break on me from regular use. Pedant suggested I jb weld just the outside to reinforce it, so here i...

I think what you do already is fine if you want to reduce the monk head shine. I know someone that rubs his pot with a microfiber cloth after each use and pours water over the pot after filling it to help prevent tea stains around the edge of the pot opening (this has only happened with pots that ha...

This picture is from a long gone matcha session but I had more of the same one this morning. The bowl is from petr novak, my favorite bowl for matcha.

I'm having the first dancong I could see myself drinking on a regular basis. It's not overly fruity or sweet as a lot I've had so far have been. There are some nutty notes that I really enjoy. It is the July 2018 duck shit dancong from the global tea hut monthly tea club.

http://imgur.com/gallery/4hiXB1l Takashi ichikawa kettle, acquired with the help of Baisao . Much gratitude to him and his friend Gio, who I got it from. I can't explain how excited I was when I got this in the mail today. So far makes the water velvety smooth, and gives it a very nice fullness. I'v...

I just brew the larger bits with the chunk I broke off and then save the rest in the bag im storing the tea In at the time. Every so often I'll throw all the stuff at the bottom of a bag Into a pot and make teaspresso.

My tearoom overlooks a nature preserve so I observe wildlife and the seasons while drinking tea and listening to the hifi. There’s a small creek about 100 feet below, deep in the valley that I can hear flowing. The clouds and light are magnificent. I can’t imagine doing anything better while having...

You're right - the Halmari Assam is the one I meant, not the Nepali black. Tonight's choice is the Castleton white. I started at 185 for 15s and got nothing. I was worried it was the tea or something I did. I tried 4 or 5 infusions before it dawned on me that I couldn't taste anything because I had...

Here's a new post on Jiří Lang's teaware, which I consider very underrated. https://teasecrets.home.blog/2019/02/14/the-genius-of-jiri-langs-new-pots/ Discussion appreciated if you are so inclined! I have a jiri pot bought at the very beginning of my loose leaf tea journey, two years ago. It was us...

Dang though, 600g is a lot of oolong...I’d have to be married to the tea I was buying to get that much in one go. All relative, you just get more liberal with how much leaf you throw in the pot. Also I do rarely feel the need, or in this case economic necessity, to squeeze every little bit of flavo...

I never had an incorrect order until relatively recently. I ordered something like 150g of medium roast and 50-100g of light roast. The quantities were mixed up and i received 100g of medium roast and 150g of light roast. It's not a huge deal cause i like the light roast a lot, but i would have lik...

Where can I buy Chen Huayin teas? On the topic of Chen oolong, I can only speak from personal experience but if you are outside the US, I highly recommend directly buying from Chen. It is much fresher that way, giving you a much better example of the intended product. It tends to come completely va...

Teachronicles, very nice Sou kyusu, proportions and clay are super. I would recommend to pair with sencha and high mountain oolong. Not roasted DongDing. The sweet high mountain oils don’t detract from sencha. I do use almost boiling water to clean pot before air drying though.. High mountain and s...