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Oh, davidmarkglass and There is no self you are both using a lot of leaf with Sinensis Yokkaichi, I’m sure your sessions were super rich. Your 10-12g/60ml vs my 4.8g/60ml is a big difference, especially since Sinensis recommended just 3.15g/ 60ml (4oz)/ 104-122F (40-50C)/ 2 min. But then Salvador pr...

Was a little chilly this morning at 62F ...lol not the snowy 25F of Chicago pedant . Pulled out Tillerman’s Laoshi DongDing again, used more leaf 13g/220ml with Chrystal Gyser Olancha and with each steep increased temperature from 204F, to 208F-212F. Some nuanced notes came through using slightly co...

I love this topic, reads like a detective story threading it’s way through Chinatown shops. Apologies for replying so late debunix it’s been a busy last few days. I’m sure a comparison will be very interesting since the cake you have has aged so gracefully, and I’m so glad you shared it with us at o...

It is a very small family operation, curated by one lead person. Around for 20 years, online for 15. Maybe try contacting on What’s App. The number is on their web site and Facebook page. I’d try FB Messenger as well, and patience is key, post from India is very slow >one month.

The precioussss is finally here! It has breathed fresh air and will be ready in less than 15 hours. Feels like I'm really late to the party. I have avoided reading your notes so far so I wouldn't be influenced. Can't wait to catch up! Wow that’s a crazy long wait, one month, sounds like it sat in c...

Did anyone who has comparisons at hand, notice that single origin Gyokuru seem to be more powerful than the blended versions like the Tokusen? Powerful in the sense that they have this strong lingering aftertaste and throatfeel, while being less sensitive to heat. Note that the ones I had, have bee...

Great discussion. Like Bok I generally prefer Yancha over Gyokuro but this is an awesome treat and nice change of pace for me. It offers a thickness and texture that is pretty unique, not to mention umami goodness. Tea of this quality is an indulgence and education so I pretty much throw normal con...

I agree. There's a fine balancing line as a vendor. Trying to offer some of the better teas at the relevant market price often leads people to assume you're just trying to make too much money, especially if they haven't tried the tea or don't have the experience to be able to appreciate why they co...

Ok, now the sinensis with Iceland pure spring. 5g in 50ml, higher ratio as Victoria recently recommended. Same steep times as original recommendation. 115F. Wow, that first infusion is RICH, almost obnoxiously so haha. The remaining steeps were perfect, getting progressively lighter. I think the sw...

Oh wow, stop the press. Calling all rooftops. I just tried more leaf with Sinensis Yokkaichi and I like it Much more! davidmarkglass asked in a chat how come I wasn’t recommending more leaf with this gyokuro. He commented “One more question. Usually when you brew gyokuro, you just barely cover the l...

I have two gooseneck kettles and the larger 1.7L Bonavita pours Super fast, the smaller .9L Stag is slower. I am enjoying the slower pour because it allows for more control, with less splashing. The fast pour is useful though when doing very short steeps.

I am having such a fine session this morning with O-Cha's Suigyoko Uji Gyokuro, a limited edition gyokuro. This is the one I brought to share at the LA tea group tasting at Victoria's 3 weeks ago, and it is rich, deep, vegetal, a hint of floral, so fine. I am LOVING it. I am still not sure when I w...

I wanted to also participate in this Ippodo Tokusen tasting but was too late so wrote Ippodo directly, here is their reply; Dear David, Thank you for your inquiry about our Tokusen Gyokuro once again, and we sincerely regret to let you know that our sales of 2019 Tokusen Gyokuro has finished for th...

Hello! I am not used to onlline group tastings, so this would be my first attempt to write it out... ........ For the Sinensis version, I find the texture was balanced. It's like a soft, flowy, marshmallow green. It was unusual that I didn't think it would be a gyokuro if i were to blind taste it. ...

Victoria, my friend Everest and I drank the four dong ding from Floating Leaves's blind tasting box, and we found most of the teas improved at a slightly lower temp (~200-205°F) than boiling. This matches what I have discussed with others about Taiwan oolongs wanting to take it just below boiling. ...