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The Shimofuri Masashige sencha, Haru bancha, and Kuchinashi oolong are some of the best and most unique Japanese organic teas I've ever had. The saemidori gyokuro is quite good, too.

I added my Haru Bancha to Geimatcha from Obubu.

My favourite from that site is Sencha Imita. It had an incredible aroma. But I'm not that much experienced in sencha...

Sencha Imuta today. Rich aroma with floral notes

Victoria wrote: ↑

Mon Feb 12, 2018 3:05 pm

Yes looks like a crease in the clay, not a crack

Oooh, Thank you, indeed. You've put me at ease.

3:

second pic

Hi! Thank you very much for your replies. I've caught sunlight today and made the new pictures with my macro lens (from different angles). For me, it really looks like the tool mark but I'll appreciate your mention.

Hello everyone!
Recently, I've got my new yixing teapot. I've found a crack in the bottom while making an examination before seasoning.
Could you please tell me, what do you think about it? Is this crack really significant?

Morning Hong Cha Taiwan Wild 'Shan Cha' from What-Cha
Yummy blackberry jam and slight malt notes.

Hello everyone. How long have you been drinking tea? I've been drinking tea since my childhood (mostly hongcha), but expanded my tea range 10 years ago (oolongs). And I've made one more step 1 year ago and dip into puerh, yancha and Japanese green tea. What kind of tea do you drink? Yancha, oolong, ...