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@Victoria, you nailed it. I see ko on your example but the first example simply does not look like ko. Maybe he was writing like my son does that day.

nohwonder wrote: ↑

Mon Sep 14, 2020 8:15 pm

Recently bought a Kysusu that's supposed to be by Hokujo, but the mark appears to be Kohokujo's to me. Can anyone verify?

I’m unfamiliar with these two potters but I do not see the character for the diminutive “ko”.

I’ve been drinking the Da Xue Shan from The Steeping Room all summer. It’s fruity, jammy, thick on the lips. No maltiness or strong cha qi. The Shan Cha is malty and has other grain notes. It’s also potent. The cha qi, if you are sensitive to that, is very strong. It’s also a bit hard to find elsewh...

Just picked up a bunch of samples. I am jealous of anyone that lives near this spot!! They have a really cool and legitimately interesting selection. I’m happy you like them. I feel very fortunate to have such a good place just down the hill from me. I am especially happy they expanded to online sa...

6. Early Teapot Book Vol. 2, autographed by the author (not directed towards anyone), $135 ./download/file.php?id=5896 ./download/file.php?id=5895 pantry Is this the famous book by Dr. Lu that shows F1 pots? What language is it in? Thanks It is, and it’s in Chinese I believe there’s a partial trans...

Bok - I agree of course. It’s funny how you and I both feel that tea is tea, yet we approach it from different angles. There’s no contradiction in this. I especially agree about dividing the world in grossly binary, obsolete terms. I asked my zafu if it was male or female. The cheeky cushion then a...

I think we need to give each other a bit of wiggle room. Nurturing open, honest and inclusive discussions is hard because it is destroyed by both speech suppression or excess. TeaForum members come from very different horizons and cultures ; for many (including me) English is not our native languag...

14:50... Ooohh.. painful... Please elaborate your pain :mrgreen: makes me think he's a con man... any idiot can tell the difference between PE and LB if placed side by side... what a moron :D :D :D At 14:50 I think he is referring to the Taiwanese equivalent of people here who like peach rooibos. T...

Iron is prized in the form of iron rich clays for pots and cast-iron tetsubins; why is the metal in a strainer to be feared for a few seconds contact with the tea? Mine are all stainless to minimize their interactions with the tea; and they rarely come out but when I have a guest, or the fines at t...

thanks! I'll scout the site and see if there is anything else I can use to justify an order.....hard to do with all the fine yancha in the house, but I suspect some fruity black teas would be wonderful as sparkling tea, another option for hot weather. Sparkling tea season probably will last well in...

Back when I was beginning my tea journey there was a lot of talk about metals being bad for tea. I don’t see this talk much anymore and I am still not sure how accurate their thoughts were. Different materials definitely affect water texture so why not tea, I suppose. As I recall there were two theo...

I tolerate them if the bitterness adds something, like how hoppy bitterness contributes to the enjoyment of an IPA. It’s been a month since I had it last and I don’t recall it being bitter but having just a little maltiness. Thanks, that helps. I can handle a little hint of bitter but dilute my tea...

Regarding The Steeping Room, I heartily recommend their Shan Cha. It’s the native tea bush of Taiwan, Camilia formosiensis, and has very potent cha qi. It’s delicious! This sounds very interesting. With black teas, I'm always wary because of bitterness, but if this one is processed similar to 'Ruby...

With the possible exception of pu, the need for a strainer comes from poor technique That's a remarkably dogmatic statement and I strongly disagree. Many teas have small bits that will go through various teapot filters, lips of shiboridashi, and filters. You cannot wait indefinitely for the smaller...

Hong Yu means Ruby Jade. All these names depict the same tea essentially, Hong Yu, Ruby 18, or whatever 18, Sun Moon Lake 18, anything 18. It's just names. Maybe some vendors want to differentiate the same kind of tea from different sources. Ethan Kurland It is. Bok In this case, it's not just name...