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I started climbing the mountain yesterday, taking notes as I go. I proceeded further today, and what a wonderful session it was! I did not want it to end, so I’ve got it steeping overnight in hopes of another cup in the morning.

...Now, if only I could get those seared scallop notes nasalfrog mentioned 🍃. The other day I realized that mine was part of my shincha order from last spring, so it had been in refrigeration most of the year. That may have something to do with it, since I don’t recall that flavor being in the othe...

Thés du Japon had a kamairi Yabukita last year that I nicknamed ”Sasquatch”. It was peaty, musky, and had the distinct taste of seared scallops. It was by far the most “animal” tasting tea I have ever had. I love it even if it is an oddball. It’s interesting to hear someone else had this experience...

How did I not know about this? (Just realized you said the same thing ) Thank you!

Victoria wrote: ↑

Sat Feb 22, 2020 1:21 pm

This sounds like a fun group virtual tasting. When do we start .

I am in for this!

Darbotek wrote: ↑

Fri Feb 21, 2020 4:20 pm

...Enjoying a lovely session of O-Cha Organic Sae Midori Kabusecha...

I forgot I have a bag in my fridge stash... looking forward to revisiting it. It will be interesting to compare it to Birouen’s sae midori. Nice kyusu, btw.

When drinking this tea, what ratios do you use for your leaf and water? Looking back at my notes, I was going with Florent’s suggested ratio of ~4g/60-80ml and settled on 165F/74C for the temp. I can see why going lighter would be good with this one, as I remember my sessions with it being quite un...

...Boy was it bitter... That tea is quite bitter, and it may have to do with the cultivar. In addition to the tea you mention, I’ve had O-Cha’s sayamakaori, which is a fukamushi, and the deep steaming seems to help, but it is still quite bitter in comparison to most other cultivars I have tried. I ...

Victoria wrote: ↑

Thu Feb 20, 2020 9:22 pm

...Both Shudei and Shigaraki clays brought out bitter notes, while the porcelain houhin seems to produce vendor intended results....

Dunno why I’ve been neglecting porcelain with my Japanese greens... Made a note to do so on Ocha’s kabusecha during the upcoming shincha season!

Out of curiosity, did you order this tea from smiletea.co? There is also a web page I find that leads to Amazon but does not ship to Canada. Yes, that’s the one. I see it listed on amazon.ca, but at about 3 times the price of the US website... It’s out of stock at the moment as well. I didn’t reali...

Just finished one of several enjoyable sessions I’ve had over the last couple of weeks with the organic kabusecha from Birouen. This time I used a Kobiwako kyusu, but I have had good results with other pots. I tried this at the recommendation of Victoria , and I must say it is one of the best organi...

Something to maybe settle or ignite more fear... It does neither because it’s irrelevant to the discussion about tea and distracts from the discussion about adulterated tea. Sure, I am more likely to die in a car crash commuting home than drinking tea, but we’re not discussing the hazards of drivin...

Something to maybe settle or ignite more fear is that driving a fossil fuel car is way more dangerous risk-wise for your health, maybe only slightly for the emissions, but mainly for the risk of bodily injury & death. Yet I still drive my car. Yet I still drink my tea. I mean you aren’t actually eat...

Recently I’ve been playing around with some 100ml pocket porcelain pots, and have been enjoying size so much that my ~150ml pots are suddenly seeming too large... so the 180ml is currently seeming a bit big for my solo sessions (I am now kicking myself for not jumping on the Gafu pot you had up seve...

Another beautiful pot to haunt my dreams