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Back to that processing chart (which isn't intended as a last word, even as presented on that page) I agree, some classic green teas like biluochun are rolled, but according to the chart it wouldn't be a green tea. I guess it's not trivial to fit all the variations of tea processing into simple gro...

The heating step (fixation, called here, or sha qing, kill green) seems the crux. The guy in the video seems to think so as well, but that's the thing: I've seen "white" tea that has undergone both kill-green and rolling , which AFAIK is how green tea is produced. The result is indeed very similar ...

I've seen some vendors sell "white" teas that look and taste more like green tea. Some of them are described as in-between, like this Jade Needle from Yunnan Sourcing , and another vendor admitted that their "white" (but very green-tasting) tea had undergone fixation (kill-green). I thought white te...

I can't recall seeing the 'same' sencha in all attributes though with different levels of steaming. I also haven't found something like that from any of the suggested vendors. I can usually taste the difference in steaming levels regardless of other attributes. Certainly fukamushi stands out as qui...

Thanks all, this has given me some things to ponder!

Does brewing gyokuro in a too large pot have negative effects on the outcome, or is it more about tradition? absence, mostly because if the vessel is too big and the water might not cover all the leaves. This is rarely the case when making sencha, which uses more water per leaf. Oh right! I've actu...

absence where did you get the impression from that Yixing and Sheng Puerh is a classic combination??? It seems to often come up in Western tea circles, and was just my impression. Thanks for providing more details! Go for a Hongni or Zini and take it from there. Do you think it matters much if its ...

Baisao wrote: ↑

Mon Oct 21, 2019 2:36 pm

Gyokuro and boiled teas are different. Gyokuro should be fit to size and boiled teas are just an entirely different class.

Does brewing gyokuro in a too large pot have negative effects on the outcome, or is it more about tradition?

There is not the clay that will show you all the best things in one. Again, that's not what I'm looking for. If you want to see the extreme of a clay that will be totally obvious, I would suggest the Kobiwako clay and what it does to greener teas. Thanks! Even though Yixing and sheng puer seems to ...

There was a huge discussion about a similar topic a couple days ago, have you checked it out? Oh wow, I hadn't noticed that recent thread. Ì've read it now, including your article about zisha. Very interesting, thanks! Usually there are two ways to go about Yixings: Would you recommend going the Fa...

I'm curious about, fascinated, and confused by clay teapots, and want to buy a "known good" pot so I can experience first hand what all the fuss is about. Whether or not I pursue the rabbit hole hobby of clay teapots will depend on my experience with this one teapot, so it's important that it's of a...

Do you remember the name of those Kyûshû Bancha? I don't think they had particular names, as it's something I would've remembered and looked into. I seem to recall generic packaging with no mention of source or even vendor, possibly with the name of the prefecture or similar unhelpful information. ...

Are there any reputable online vendors in Nepal or nearby (e.g. India) that sell high quality Nepali tea?

Does anyone know about vendors that sell sencha with different degrees of steaming, where the leaves from the same plantation and harvest have been used? I'd like to compare the difference in taste between asamushi and fukamushi (possibly chumushi), but without differences in cultivar, terroir, seas...

While most of the thread is about aging, I thought I'd add something about roasting as well. Ippodo's Iribancha with its smoky character was mentioned as an example of kyobancha. One Japanese tea vendor in Kyoto told me that the smokiness is a relatively recent phenomenon, and that kyobancha traditi...