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Two contrasting sencha (and an old friend from the past), ones from the hot and sunny island of Tokunoshima, and the other from the mountains of Honyama in Shizuoka. The Sofu from Tokunoshima (which is mainly known for the pink tea cultivar sunrouge) was quite unusual for a sofu tea, this tea was ex...

I've been drinking the nonsmoked hua xiang from hojo, excellent tea, haven't tried any from DXJD either, it's been out of stock for a while.

Welcome to Teaforum. There are a few threads here about different porcelains, mainly jingdezhen vs dehua. Mud and leaves is considered a good source for nice jingdezhen pieces. I quite enjoy my Iga shiboridashi. I use it with black teas. I'd recommend sticking to one type of tea with it since it bec...

A Japanese oolong, Haru-meguri, fall harvest (November 2023), from Honyama, processed like a baozhong, from an unnamed cultivar but seems like Qingxin based off the leaf characteristics and tea character. It is an inoffensive tea, but not particularly special, a nice balanced baozhong with a mix of ...

Enjoying a favorite among Japanese cultivars, a Sofu sencha from Haruno, Shizuoka (tea from Thes Du Japon). This is a sencha with a nice balance between normal sencha characteristics and the more exotic qualities of an inzatsu tea. It reminds me of the green muscadine grapes that I enjoyed a few mon...

The hongs posted here sounded interesting (and like a good value) so I ordered some myself :D. Trying a free sample they included of the 2023 Min Yue Zi Ya Hong first, nice tea on the fruitier side of things, with a bit of sourness that isn't distracting as I find it blends well with the fruity prof...

Two senchas from Thes Du Japon, Koshun from Mariko in Shizuoka, and Asanoka from Kirishima in Kagoshima. Both teas were very good, with the Koshun being my favorite. The Koshun had very interesting aromas, which translated to an interesting fruity/floral flavor (the latter of which became more promi...

Does anyone know how to get in touch with Maple besides instagram?
His teas look very interesting, but I don't have an account and would prefer to not make one just for this if possible.
Thanks.

For my first sencha of 2024 I'm enjoying a Yabukita from Tosa, a really nice full bodied Yabukita that delights the senses. The tea has a really fresh herbaceous taste with a butteriness to it that is quite enjoyable. Accompanying it is a long aftertaste that is enhanced by reduction clay (pictured ...

Fuji-kaori (which makes a better kamairicha than sencha imo) Delicious Fuji-kaori kamairicha from Fujieda. Wonderful tea combining all the unique characteristics of Fuji-kaori as a cultivar with the roasted nutty profile of kamairicha, and without the bitterness I found in the sencha of the same cu...

For the last of my 2023 sencha I am enjoying the predecessor to many of the oddities of Japanese tea that I so often enjoy, Shizu Inzatsu 131 sencha ffom Tenryu in Shizuoka. It is a sencha that is very unique with a strong floral aroma. I've had its two children from its crossing with Yabukita, Fuji...

Maybe the flavor profile that I so adore in many Balhyochas are from the native wild tea ancestors and not just the processing. Have you had Boseong or Jeju Island balhyocha? These regions seem to use mainly yabukita from the time of Japanese imperial rule so they would be a good point of comparison.

Interesting research on Korean wild tea in Hadong and it's descendant Hadong cultivar.

https://cdnsciencepub.com/doi/pdf/10.4141/CJPS09065

https://www.mdpi.com/1467-3045/46/2/69

Enjoying Floating Leaves' spring 2024 competition baozhong, a great elegant tea, very floral and smooth in the mouth. I love winter oolong for it's qualities in the mouth, but the spring aromatics shine this time of year.

Finishing my remaining 2023 senchas before ordering any of this year's shincha, kirari 31 shaded sencha from Miyazaki prefecture, opens with a rich umami sweetness that carries on throughout the following steepings, which remained quite flavorful throughout. The aftertaste veered towards that of van...