Search found 31 matches

by absence
Mon Aug 22, 2022 10:18 am
Forum: Black Tea
Topic: Differences between Chinese and other assamica teas
Replies: 5
Views: 2616

Re: Differences between Chinese and other assamica teas

Interesting replies, thanks! From the China end, they originally wanted to make a British-style tea-with-milk to compete with Indian teas, but weren't able to do it. I didn't know that the goal was to compete with "Western" black teas. Where can I read more about that? If Yunnan producers were unifo...
by absence
Sat Aug 13, 2022 9:57 am
Forum: Black Tea
Topic: Differences between Chinese and other assamica teas
Replies: 5
Views: 2616

Differences between Chinese and other assamica teas

In my experience, assamica teas grown to target the Western black tea market have similar flavours, regardless of whether they're grown in India, Sri Lanka, Kenya, etc., even when they are unblended and in whole-leaf form. On the other hand, I find that black teas from Yunnan have flavours distinct ...
by absence
Mon Oct 19, 2020 7:47 am
Forum: Japan
Topic: Hagi ware Absorption of Colour/Odor
Replies: 10
Views: 5707

Re: Hagi ware and absorption of colour/odour

My point about the hagiyaki coffee cups is that they don't appear to craze or have a surface glaze for flavors to accumulate. Thanks, that's interesting. I originally imagined all Hagi ware would behave in the same way, but this means that a yunomi that does craze will react to something like coffe...
by absence
Sat Oct 10, 2020 6:29 pm
Forum: Japan
Topic: Hagi ware Absorption of Colour/Odor
Replies: 10
Views: 5707

Re: Hagi ware and absorption of colour/odour

I have coffee cups made by Bertil Persson; I've not used them but they seem to have a more dense glaze. I don't see why they wouldn't be acceptable for tea if one prefered. I mean, if they've been used a lot for coffee, do they stain and/or pick up coffee aroma which will carry over to tea? Pieces ...
by absence
Wed Oct 07, 2020 11:57 am
Forum: Japan
Topic: Hagi ware Absorption of Colour/Odor
Replies: 10
Views: 5707

Hagi ware Absorption of Colour/Odor

I understand that Hagi ware will change colour as it absorbs tea over time, and I've also seen warnings about absorbing strong aromas. I'm curious about how prominent this effect is. Yunomi are obviously meant for teas like sencha or hojicha, but does anyone have experience with darker teas, like bl...
by absence
Thu Sep 17, 2020 6:37 pm
Forum: Green Tea
Topic: Japanese Green Tea: Aged, Roasted, Fermented
Replies: 54
Views: 38194

Re: Japanese Green Tea: Aged, Roasted, Fermented

While it's fermented, I'm not sure I would call it a take on shu. It's very different. If you're already familiar with most of the "normal" types of tea, I'd say it's definitely interesting to try for its uniqueness!
by absence
Tue Dec 17, 2019 10:36 am
Forum: White Tea
Topic: "Hybrid" green/white
Replies: 7
Views: 6385

Re: "Hybrid" green/white

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...
by absence
Thu Nov 14, 2019 5:48 pm
Forum: White Tea
Topic: "Hybrid" green/white
Replies: 7
Views: 6385

Re: "Hybrid" green/white

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 ...
by absence
Tue Nov 12, 2019 9:54 am
Forum: White Tea
Topic: "Hybrid" green/white
Replies: 7
Views: 6385

"Hybrid" green/white

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...
by absence
Tue Nov 12, 2019 9:33 am
Forum: Green Tea
Topic: Degrees of steaming in Japanese green tea
Replies: 4
Views: 3356

Re: Degrees of steaming in Japanese green tea

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...
by absence
Tue Nov 12, 2019 9:21 am
Forum: China & Taiwan
Topic: Breaking into clay
Replies: 16
Views: 7936

Re: Breaking into clay

Thanks all, this has given me some things to ponder!
by absence
Tue Nov 12, 2019 9:19 am
Forum: China & Taiwan
Topic: Puzzled wannabe Yixing buyer
Replies: 203
Views: 80281

Re: Puzzled wannabe Yixing buyer

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...
by absence
Tue Nov 05, 2019 7:40 am
Forum: China & Taiwan
Topic: Breaking into clay
Replies: 16
Views: 7936

Re: Breaking into clay

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 ...
by absence
Tue Nov 05, 2019 7:15 am
Forum: China & Taiwan
Topic: Puzzled wannabe Yixing buyer
Replies: 203
Views: 80281

Re: Puzzled wannabe Yixing buyer

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?
by absence
Tue Nov 05, 2019 6:47 am
Forum: China & Taiwan
Topic: Breaking into clay
Replies: 16
Views: 7936

Re: Breaking into clay

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 ...