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If the teapot ever gets tainted, soaking it overnight in baking soda and lukewarm water should help clean it. Don't be shy to use boiling water, lukewarm water is not enough. For a real re-set you might consider using sodium percarbonate instead and slow-boiling it for a couple of hours. But - slow...

Thanks for the feedback everyone. Cleaning the kyusu after each use with boiling water is a good idea. It seems brewing different green teas in the kyusu will have minimal affect on the taste. However I do like to be able to taste the individual nuances of every tea so for that reason, I'll continue...

Oops, I linked a picture in my post but it didn't show up for some reason. Below are a couple of IG pics. It's a ~150ml pot with a sasame filter. The black clay doesn't seem too porous. Same tea brewed in a glazed teapot is similar. The main difference is the clay seems to remove the sulfuric/bitter...

I have a small Gisui clay teapot that I've been using exclusively for sencha for the past year or so. I also drink kamairicha and Chinese greens but brew them in a different vessel. Would it be a good idea for me to brew all of my greens in the kyusu or would the taste get muddled from the clay abso...

I think you should be able to do this through any vendor who has a large Japanese green tea selection. Thes Du Japon is one store where you can browse teas based on different attributes and possibly find teas for comparison. Yuuki-Cha, Yunomi, and O-Cha are two others you could check out.

Miyazaki Minekaori Kamairicha from Yuuki-Cha. It's super fruity and sweet. Although sencha is my favorite green tea, I enjoyed the kamairicha more than all of the various senchas I had this year. IMO, it combines the best characteristics of both Japanese and Chinese greens. A shame how an extraordin...

Alishan Red Oolong from Mountain Stream Teas. It's closer to a black tea than an oolong but softer than a black and has a lovely floral rose flavor.

I don't think umami has ever been a dominant component in the matcha I've tasted. Chlorophyll and cruciferous vegetables are the flavor notes that I usually get

pedant wrote: ↑

Thu Aug 01, 2019 7:27 pm

LuckyMe cool shibo, where's it from?

Thanks, this is a Sawa Houzan shibo from Yunomi. Even though it's designed for Japanese tea, ironically it performs the worst with sencha. Chinese greens and other kinds of teas though work great in it.

I've been working my way through Verdant's spring teas. I bought a sample of every green tea in their store which are basically different varietals of Laoshan and Long Jing teas. Finished off the Spring Reserve Laoshan Bilochun today which was really delicate and tasty. Photo: https://www.instagram....

luchayi wrote: ↑

Fri Jul 26, 2019 1:29 pm

So you add ice only to have a colder liqueur?

Yes, a few ice cubes and a little water if needed to dilute it to strength.

I'm actually cold brewing some fukamushi right now except I do it with room temperature water for 2 hours and then pour over ice. Fukamushi is a great tea for cold brewing due to the fact the broken up leaves infuse more quickly and the sweetness and umami are amped up.

Loose tea's seems superior but a lot more effort for people on the go. If you use grandpa style tea brewing, it is actually less effort than teabags and with the added benefit of not destroying your stomach :mrgreen: Grandpa style: throw a few grams of medium to good quality in a thermos (less amou...

Being the impatient type, recently I've restored to steeping my tea at room temperature for a couple of hours and then pouring it over ice. I'm quite happy with the results. It tastes like cold brew but ready in a fraction of the time it would take to cold brew in the fridge. Was curious to see if a...

This morning had some Taiwanese Qing Xin early spring green tea. Smell was out of this world, I got a lot of those baozhong aromatics. The taste was kind of a generic green tea flavor though. Green bean and spinach notes, but very thin and lacking depth. Unfortunately, that's the story with all Tai...