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@Baisao thanks! Educate my Japanese teaware ignorance, what is a Bofura?

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Our preferences shift; our palates develop (hopefully); also, we want to be excited, to be on a quest. Bok has written that he thinks of 150 grams as the size of a sample because he will learn what to appreciate about a tea, how varying paramters effect the drinking, etc. I think his search for the...

Noonie sure, those farmers might exist. So far I’ve only come across the other kind... they sell out their tea anyways. In China demand(and willingness to pay top $) for premium tea is so high that the foreign market is of little interest to them. In Taiwan demand is also quite high, so if you have...

of course there is a possible vendor markup but with straight to the farm vendors the access might be even better than some teashops in asia.) The markups have been discussed a few time here, suffice to say that but for a few glorious exceptions, they are quite high... The farmers ain’t stupid eith...

Oh and I am definitely jealous of those that live in asia... I WISH I had access to those really special yanchas that I've seen mentioned here and there (that yancha maker that kyarazen has an article on seems really magical, Oh I wish....) If it’s any consolation, I’ve had it (once) and while it i...

I would say my main shift (apart from greener to more darker teas) is from cheap/mediocre to good and pricey. Once you taste a better tea than you had before, it becomes difficult to accept what was ok before. Have been drinking my way down the rabbit hole for years now... sometimes I curse the peop...

I'm referring to preheating the pot before each infusion (and/or during each infusion). Is that what you meant, or did you mean preheating the pot before the session starts? Ah! I was referring to preheating before the session. I never shower the pot afterwards. Same as sweat for the human body tha...

Heating the pot yes, of course! Depending on how fragile the clay is, I start from the outside then inside. Non-sensitive clays only inside, as I’m trying to get away from the water splash style and keep things relatively dry. That your tea tastes weaker with a preheated pot, does not makes sense wh...

debunix I’ve been admiring Sou’s blue yunomi, is as it light and thin as it appears in photos ? They also look beautiful to handle. Interesting, I haven’t had any green teas from Taiwan, just the spectrum of oolong and blacks. I’m thinking as a result of the Japanese occupation from 1895-1945, and ...

Interesting, I haven’t had any green teas from Taiwan, just the spectrum of oolong and blacks. I’m thinking as a result of the Japanese occupation from 1895-1945, and their suppression of green tea production from that time, culturally a silent self-imposed restriction was set in place. From my obs...

You might want to consider a borosilicate glass tea pot. There’re many of them from China. You can also see the color of the broth and decide if it’s ready, or if you need to adjust the heat, etc. Edited: Oh! I just saw you said you didn’t want to use glass... No worries! I was looking into glass a...

It is my understanding that Neiziwahong is zini purple clay inside, with a coat of hongni red clay outside, throughout the pot. Your spelling though is different. No, that is not correct, Neiziwaihong, translates to Inside-Zi*ni*-outside-hong*ni *, is only coated on the outside of the pot, the insi...

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