Search found 15 matches

by Zenshin
Sun Dec 22, 2019 2:01 am
Forum: Japan
Topic: Kutani Houhin?
Replies: 4
Views: 868

Re: Kutani Houhin?

Nice Houhin! It's a Mokubei style Kutani! I'm no expert on Kutani or anything, but it seems to be fairly old. Maybe Meiji or Taisho Era (something from 1900~1926) would be my guess. I haven't seen a lot of modern Kutani Houhin as it is, but Mokubei doesn't seem to be around that often either these d...
by Zenshin
Tue Nov 05, 2019 3:37 am
Forum: General Discussion
Topic: The most difficult tea
Replies: 11
Views: 2101

Re: The most difficult tea

I guess for me that would be young~semi old (5~10year) dry stored sheng. Somehow these seem to be in an quite awkward stage most of the time, either spitting out too much astringency when forgotten just a few seconds too long or not having decided which aroma they want to express. Both are pretty ha...
by Zenshin
Tue Nov 05, 2019 3:16 am
Forum: Japan
Topic: Ode to the Kyusu
Replies: 464
Views: 103556

Re: Ode to the Kyusu

Sounds like you had the time of your life over there pizzapotamus ! How's the new pot performing ? With my recent surge in TAD I'm pretty jelly that you got to go to Tokoname. Aichi is such a nice prefecture as well :D If anybody goes to Japan and needs a translator let me know, I'd take payment in ...
by Zenshin
Sun Nov 03, 2019 4:10 pm
Forum: Blogs, Podcasts, & Vlogs
Topic: Overview of the main Yixing Clays
Replies: 10
Views: 2503

Re: Overview of the main Yixing Clays

Thanks for the nice summary. Really helped me getting a better understanding of all those confusing clay names behind Zisha :D
by Zenshin
Thu Oct 31, 2019 3:47 am
Forum: Japan
Topic: Hokujo, Kobiwako & Iga Clay
Replies: 111
Views: 23221

Re: Hokujo, Kobiwako & Iga Clay

Thanks for the answer and insight nasalfrog ! The first cup is quite powerful, the clay is definitely strongly affecting the tea, but the bitterness seems a bit more forward. On the following brews the bitterness comes forward even moreso. I have yet to find a good match on Japanese greens with the ...
by Zenshin
Wed Oct 30, 2019 1:31 pm
Forum: Japan
Topic: Hokujo, Kobiwako & Iga Clay
Replies: 111
Views: 23221

Re: Hokujo, Kobiwako & Iga Clay

Wow rereading this thread after learning that Hojo has some of these pots in store again really tickles my TAD haha I'm just wondering which of the clays to choose... The sound of the magic Kobiwako-clay sounds intriguing of course, but I'm also eyeing those beautiful Shigaraki (sorry if I'm adding ...
by Zenshin
Sun Oct 06, 2019 5:38 am
Forum: Additional Regions
Topic: Korean Teaware Showcase
Replies: 48
Views: 18913

Re: Korean Teaware Showcase

I simply LOVE Gaeun-yos works, especially the rough clays, shinos and buncheong wares!
Here is my small sidehandle. I ordered another one from Gallery Daunjae too. Can't wait to receive it.

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by Zenshin
Thu Oct 03, 2019 3:26 am
Forum: Green Tea
Topic: What Green Are You Drinking
Replies: 1072
Views: 216870

Re: What Green Are You Drinking

Enjoying some korean green this morning. Daejak aka third picking with lovely nuttiness, smooth roated soy notes and delicate sweetness!

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by Zenshin
Thu Oct 03, 2019 2:57 am
Forum: Green Tea
Topic: Japanese Green Tea: Aged, Roasted, Fermented
Replies: 43
Views: 9918

Re: Japanese Green Tea: Aged, Roasted, Fermented

While most of the thread is about aging, I thought I'd add something about roasting as well. Ippodo's Iribancha with its smoky character was mentioned as an example of kyobancha. One Japanese tea vendor in Kyoto told me that the smokiness is a relatively recent phenomenon, and that kyobancha tradit...
by Zenshin
Thu Oct 03, 2019 2:47 am
Forum: Green Tea
Topic: Japanese Green Tea: Aged, Roasted, Fermented
Replies: 43
Views: 9918

Re: Japanese Green Tea: Aged, Roasted, Fermented

luchayi those are some beautiful leaves! Maybe the grade of steaming also plays a role in how senchas age. In my opinion it would make sense for a well stored asa-/chumushi to age better/more regularly than a fukamushi. The small particles in the latter have less intact cells and a bigger surface a...
by Zenshin
Sun Sep 29, 2019 2:09 am
Forum: Announcements & Guides
Topic: Introduce Yourself
Replies: 922
Views: 170297

Re: Introduce Yourself

pedant wrote:
Sat Sep 28, 2019 4:51 pm
welcome, Zenshin! where have you been getting kamairicha from, thés du japon?
@pedant Until now from The Teacrane and different grades from a small farmer in Kumamoto we sell at our shop here in Düsseldorf :)
I just ordered the Kôshun and Mine Kaori from Florent thought haha :D
by Zenshin
Fri Sep 27, 2019 2:34 am
Forum: Green Tea
Topic: Japanese Green Tea: Aged, Roasted, Fermented
Replies: 43
Views: 9918

Re: Japanese Green Tea: Aged, Roasted, Fermented

When aging greens in the refrigerator how do you all package it for storage? I didn't do it myself yet, but I guess the original packaging and another layer around it should do the job. It's fine as long as it doesn't get the chance to get wet and absorb any weird aromas from other things inside th...
by Zenshin
Thu Sep 26, 2019 3:19 am
Forum: Green Tea
Topic: Japanese Green Tea: Aged, Roasted, Fermented
Replies: 43
Views: 9918

Re: Japanese Green Tea: Aged, Roasted, Fermented

In my experience the quality and taste of aged Gyokuro and Sencha really depends on the basic material used. The more common blended teas you get alway kind of lost some flavour on me where I found single cultivars and Zairai to be a bit more constant in retaining their characteristics, although I d...
by Zenshin
Thu Sep 26, 2019 1:55 am
Forum: Announcements & Guides
Topic: Introduce Yourself
Replies: 922
Views: 170297

Re: Introduce Yourself

Thanks for the warm welcome everybody!

@Victoria to some extend I can decipher it, especially if it isn't the hardest cursive and I get some clues :D
by Zenshin
Wed Sep 25, 2019 5:13 pm
Forum: Announcements & Guides
Topic: Introduce Yourself
Replies: 922
Views: 170297

Re: Introduce Yourself

How long have you been drinking tea? I've started around 5 years ago I think. Of course that wasn't "serious" drinking yet. Beginning with Assams and through my studies I got more interested in Japanese culture and also tea. Shortly after I decided to start working part-time at a teashop/café and g...