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Thank You Victoria. I will try to follow Your instructions. Please see the photos. I think this is not enameled teapot therefore it should be ok for boiling water right? Also the marks on the bottom of the pot are in Japanese apparently so It was made in Japan right? Or can chinese fake japanese wr...

Hello, I bought used Tetsubin and its kinda sticky on outside, most probably because it was not used much and it was kept in the kitchen where steam from oil sticked to it after long time. I cant seem to wipe it off with a wet cloth? Any suggestions please? Inside is not sticky ./download/file.php?...

@Balthazar very nice kyusu. Any info on artisan who made it?

I’m finishing off a random sencha from Kaburagien that was refrigerated, and now having been open many months, tastes like sweet hay in a meadow. Looking forward to fresh shincha

L.S.G.artapprentice wrote: ↑

Thu Apr 08, 2021 1:21 am

is there a link to Jue Hua's works?

Here is Dr Li Fupeng’s ( Jue Hua ) web site https://www.incense.sg/gallery

L.S.G.artapprentice wrote: ↑

Wed Apr 07, 2021 10:08 pm

Tusen Uji soo sencha

1st infusion 40 degrees 20grams
Produced a VERY rich and thick brew almost like Gyokuro

Very nice Fugetsu kyusu. Watch out with birdie and breakage ...... 20 grams of sencha is a lot even for me

...p.s. where’s the cloth cushion

Looking through an assortment of open packs, I came across an unopened Dong Piang that has been vacu-packed since Feb 2018. It was sourced somewhere in Nantou county by a friend, a hand picked later winter harvest oolong that is lightly oxidized. I used slightly cooler than off-boiled filtered tap, ...

Really looking forward to this years shincha. If Sae Midori and Yutaka Midori aren’t stellar what then? Ahhh I see Thes du Japón has a couple already posted . O-Cha newsletter mentions; This year's harvest will occur about 7 days earlier than last year due to this year's warm weather. We should be s...

was wondering if anyone has any Tokusen on hand that they would like to sell or share? I am willing to trade some tea for it. Ah, things are still too sketchy here in LA for a tasting here. Wish that wasn’t the case. Miss our long winded get togethers. Hopefully we can enjoy upcoming shincha and it...

LeoFox Im not sure as the Hokujo uses Nanban clay which I presume is diffrent than the yakashimi clay he uses, I have not tried out either yet as I am more so admiring their beauty but I most likley may use the Nanban one for roasted ball rolled oolong teas. The Hokujo Shibordashi I have does use t...

Fantastic acronym reference @phyllsheng. This will be a great resource that you can update as members make additional recommendations. Thank you so much for taking the time to organize and share this very thorough list! Have pinned this thread for easy access.

So proud to finally own a Hokujo Kyushu. Hope to buy a Yamakashi(sp?) one when it comes available I missed out last time. Last one is of father and son Congratulations Pan. May I highly recommend you use padded fabric under your teaware, to prevent breakage. Don’t want to see these new kyusu going ...

Trying to correctly steep a very tricky gyokuro, O-Cha’s Uji Gyokuro Suigyoku. This one requires some skill, and I have not yet found a perfect balance between water and leaf yet. Used Iceland Spring which has low TDS and unfortunately the liquor tasted as if any imperfection in the water was accen...

Welcome to TeaForum @GaoShan/ LeafHopper. Looking forward to hearing from you. You can look to the upper right of page to User Control Panel to adjust settings and add web site etc.

Drinking young sheng today! :shock: :o Hojo's da xue shan 2019 mao cha Is this really young sheng? Where is the bitterness??? Where? Can't find it in this tea. There is the slightest throat prickle of astringency...or was that from drinking the tea while it was too hot? Haha, hilarious post LeoFox ...

LeoFox nice going, sometimes all it takes is a few pedals, especially in the evening when reduced caffeine might be a good idea. Really looking forward to this years upcoming 2021 shincha season, so missing that crisp fresh sent of Spring coming off the open pack. While I wait, I’ll enjoy a few gyo...