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@Bok do you know how your vendor is re-roasting, and what they are using to re-roast with?

lol

Instagram wouldn’t let us # your title ‘Nipple’ Baisao. I guess there are strict rules over there

I just saw this similar Jin houhin for sale on eBay from a reputable vendor.

I have a 1950s or 60s mogake set by Chitoshi Morita who ran Koudou Studio in Tokoname. The creamy clay is very very fine and does not seem to alter the flavor profile of sencha or gyokuro, if anything it might smooth sencha a little bit. Although, I think this is possibly psychological, that I’m mak...

Thank you, great questions to ask. I will report back.

Thanks for your input @chofmann

I will be speaking to the 22 Kagoshima tea farmers this Thursday. Still thinking about the focus of my talk; it will include a conversation about the ‘culture of tea’ as a wholistic approach to tea, teaware, history and culture. They want to know what American think of Japanese tea. Any thoughts on ...

Special LA event announcement: 22 tea farmers from Kagoshima are in Los Angeles and will be sharing their teas in a special tasting at the Brentwood Farmers Market this Sunday December 9th, from 9am-2pm. The Kagoshima Tea Farmers Association has organized this Tea Tasting Event. Brentwood Farmers Ma...

Those are beautiful huge leaves OCTO. Are they also very thick like FuShouShan, going through many steeps? Had the same tea and it goes on forever... a lot longer than any high mountain I ever had. Leaves are not especially thick though. Haha, how long Bok? As you might have seen, I steep FuShouSha...

Those are beautiful huge leaves OCTO . Are they also very thick like FuShouShan, going through many steeps? I had the pleasure of meeting Tillerman , in vivo, this weekend at the LA Tea Festival where he had a booth. At the moment I’m sipping on his LiShan ‘Zhang Xie and Chen Chung Chia’ from this w...

Been having o-cha's Kamairi Tamaryokucha, being pan fried makes it a good change of pace from the usual sencha. I also enjoyed O-Cha’s Nagasaki Organic Guricha, his other kamairi (pan fried, not steamed) sincha. One thing I noticed with this sincha is it prefers to be steeped with less leaf, and le...

Bok wrote: ↑

Sat Dec 01, 2018 6:16 pm

Shine Magical even the outside seems to have changed quite a bit, at least from how I remember the pot! Lovely how the interior develops! I just love pots that grow along us.

The interior really is stunning against the dark somber exterior, like a galaxy.

Shine Magical that tea sounds like a perfect fit with your very fine cup. The thin cup is beautifully contrasted with the rough and ready wood fired Taiwan pot from Bok. Can you share something about the cup; is this The one you’ve been searching for? Also, is the wood fired pot glazed inside, if n...

Baisao that is hilarious. I second your advise here. Yamada kyusu pour perfectly. I admire Yamada’s do-ake, direct-wall filters, where holes are made directly on the body of the teapot. When poured with care, a slow pour as you mention above, almost all of the liquor comes out on the first try. I al...