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Fascinating cup to enhance your tea enjoyment. I'm enjoying Obubu's Kabuse sencha this morning, sweet, vegetal, delicate, so fine, from Ginkgo's 'granite' yunomi. These are not from today's session, but are of this complexly glazed cup. I call it 'granite' because the bits of color inclusions remind...

Still didn't get the trial perfect, because I used too little water in the gaiwans for the quantity of leaf, trying to avoid drinking too much later in the evening, and the over concentrated first infusions, while delicious, masked some of the distinctions between the different samples. I used 1.0 g...

You figured out a way to make tea on a plane!!?? Please tell us! Nothing as cool as that. But longer flights, for me, usually go along with more concern for weight and volume of luggage.....so I don't want to bring my regular kettle, that I do travel with on road trips. For the actual flying part o...

This evening I'm going to do another small session, but this time with a scale, to be sure that my first impression's weren't biased by the actual quantity of tea that I used.

I've used an immersion heater, but that required traveling with a glass or ceramic mug, or a glass pitcher, and it was really no smaller/lighter than bringing this cheap, light and sturdy kettle. It has little to recommend it aside from those qualities, but they are useful on long flights.

This is inspiring. I feel like I should go back and revisit some of my puerh at least once a year, in some semi-organized way, with notes.

An Ji Bai Cha, from Norbu. Always so nice to come back to this tea, warm and vegetal and floral and delicious.

Norbu's Red Alishan oolong, such a reliably lovely tea, drinking leftovers from yesterday's giant thermos (the 2L bottle) that I brought to work, and, despite a 12hour plus day, didn't finish there. This '24 hour' infusion is lukewarm, fine for a warm summery morning (tank top and shorts weather in ...

Sometimes you have to improvise. I didn't have available the usual tools for a proper tasting session with weighed tea, matching porcelain gaiwans and cups, so I did the best I could with available resources: I infused leaves in matching glass cups grandpa-style, and these splendid teas rose to the ...

I weighed my leaves often for probably 2-3 years before I was comfortable starting a new tea (albeit of a familiar type) without weighing he leaves for that first infusion. It took dedicated practice to 'calibrate' my eye.

I only use my little scales when weighing tea leaves for a formal tasting that I'm going to post about, and they're too small to weigh the liquid as well as the tea leaves; if I'm trying to quantitate the liquid portion, I usually rely on measuring the volume of the brewing vessel by weight from pre...

Very useful article, thanks.

No idea how to judge lead risk of glaze without a chemical test....I have plenty of cups with crackles and other interruptions to their glaze, but they're all from potters I trust to not use any leaded glaze. https://live.staticflickr.com/4630/39681572455_8d4fe2582c.jpg https://live.staticflickr.com...

I come to Tea Forum when I'm drinking tea and have time; push notifications would feel like an annoying nag. I turn that option off most places where I can, don't let my mail beep at me when new messages arrive, etc. As long as I can turn it off, I don't mind if others want it, but I prefer not to b...

Bok wrote: ↑

Sat May 04, 2019 11:40 pm

Leaves red edges indicating that it is indeed hand processing.

Curious: how does leaf edge indicate hand processing?