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I never weight the leaves, or measure anything like the water amount or exact temperature. I did it at first and then when I found a way to reproduce the temperature parameter I sticked to it and work now with feelings. Elise, Would be great to get your input in this new thread discussing Tradition...

@Victoria thanks! So my gut feeling wasn’t off - and condolences for your Hokujo! On a positive note, if you get a nice Kintsugi it will look a million bucks afterwards! Can imagine it really well with his clay colour.

Victoria the talk about Gyokuru got me thinking about my jobless Hokujo: what was your impression on the effect of his clay on the tea, compared to the others you tested? Shape aside. Mine is one of the last batch of small size, flat round shapes. Would be nice if it take on a new assignment :mrgre...

@Victoria nice! That is exactly the kind of answer I was hoping for!

For those who are not familiar with the Chinese method of determining the water temperature by observation, here is a good summary: https://www.goldenmoontea.com/blogs/tea/106687623-the-5-different-stages-of-boiling-water-and-how-the-chinese-use-them-for-tea (no affiliation with that site, came abou...

In the old times, when people made tea, we can be almost certain that no one would have thermometers or the like at their disposal. Not even mentioning that it would probably ruin the concept of a tranquil Japaneses tea ceremony… Myself that is the very reason I also do not use any tool as such, apa...

Another question would be, if we could suggest/wish for a certain shape style?
Some of his works I find very nice, others not so much.

Talking to a friend who is drinking Gyokuru more often - she recommended to put some of it aside and let it rest for a year. Heresy for Japanese, but according to her the tea becomes better after this period... anyone has experience with this?

Victoria Just found out that my pottery teacher in Taiwan is friends with Junzo! Small world... Small world indeed. Maybe we can ask Junzo to make a few smaller kyusu. Actually I’d like a 130ml shiboridashi. I could ask him directly if enough of us are interested :) 🍃 The big question is what kind ...

@Victoria Just found out that my pottery teacher in Taiwan is friends with Junzo! Small world...

@_Soggy_ that would be fun - but I wouldn’t feel qualified to create one...

high mountain Lishan hongcha on a sunny morning. Some might know it as Championship black, to me it’s morning glory... sweet, fragrant and no assamy tanniness.

The pot drying in the sun after use.

Sold! Please archive, thanks!

_Soggy_ wrote: ↑

Thu Sep 12, 2019 9:45 pm

When are you going to start your own quiz to archetype us?

I think that would probably be a bit intrusive... haha

One can guess a lot of it by reading between the lines of the postings.

In an ideal world, Hokujo would use this clay to make a 80ml teapot )))