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Love the delicate hand paintings of things botanical--very elegant.

Rain, sun, soil, harvest, processing of fresh leaf, roast....yes, so many more variable than just rainfall.

LeoFox wrote: ↑

Wed Jul 23, 2025 7:18 am

interesting brothiness - like stewed mushrooms. Some citrus notes

sounds like a very interesting complex of flavors… Could be awful, or could be brilliant. I think I need a cup of black tea next, after morning gyokuro.

Another plea for someone to save me from the siren call of this gorgeous chawan : https://static.wixstatic.com/media/ca4a67_dc066599abee48e8aaef0395390f790a~mv2.jpg/v1/fill/w_560,h_560,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/ca4a67_dc066599abee48e8aaef0395390f790a~mv2.jpg https://static.w...

I have never posted a full set of images of the tea table, because when I bought it and first shared it here, you could see it on his etsy site. This and his instagram are now defunct, and I do not know how to contact him. There are images of other works here in his topic. I'll try to post more imag...

LeoFox wrote: ↑

Fri Jul 18, 2025 4:39 pm

My preferred cup
viewtopic.php?p=50157#p50157

gorgeously 'simple'....

Looks like it was a tasty session....the cup was always nearly empty! I enjoyed a gyokuro morning, and it was so lovely I brought out the little Fuji camera for a change... DSCF1998 copy ppd IG.jpg Tsuen gyokuro 'Yume no Ukihashi' via O-Cha, in a Shimizu Ken kyusu, from a Mukuhara Kashu biwa guinomi...

My Bizen-yaki holds about 200 mL

Welcome! I also came to explore teas from a base of Ti Quan Yin....I started with the one brand recommended by a Chinese friend of my father's, Sea Dyke TKY in the red tin, that was quite tough to find in the 80s but got easier over time....and then suddenly it disappeared from all my local shops in...

I usually drink sencha in the morning as part of my wake-up and breakfast ritual, and I am looking for hydration as well as the tea experience. I prefer to infuse in some of my medium to larger vessels, 5oz-10oz, and cups sized appropriately to the size of the kyusu/shibo/pot. The Flower of Forgetfu...

A teapot that I've wanted to get for a long time has finally made its way over to these shores... Looking forward to playing with it and seeing what it likes once I have more time. Andrew ./download/file.php?id=16175 Gorgeous. So simple and perfect. Imagining that it has a perfect pour....

I realize, after playing with it for a while, that grandpa style infusions can take as much care and attention as gongfu brewing. I've been working with some very lovely winter Dong Ding from Floating Leaves, and I realized that the kind of calculations I'm making are very much the same sort as I wo...

Another lovely set of leaves, wow.

Looks LOVELY. Just imagining the scent of it now....thinking of a fine kabusecha, perhaps....

Down the memory rabbit hole...remembering fondly a lovely tea I encountered only once, offered by Norbu in 2011, which he called a ' white oolong' . It was not traditionally processed, and it was brilliant. It's amazing and wonderful that after millenia, there are still new ways to make tea! Per the...