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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...

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...

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 ...

Thanks for the nice summary. Really helped me getting a better understanding of all those confusing clay names behind Zisha

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 ...

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 ...

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.

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

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...

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...

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

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...

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...

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

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...