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Wow, your teapots sold like lightning. Very nice. Will you keep an archive on the site?

Update: after four boiling sessions with baking soda and citric acid (I used lemon juice) alternating them, most of the stains came off! There are faint stains here and there but if you look at my previous picture, this is day and night. I'm pretty happy with this result and might even call it a da...

i've learned that it's available for preorder from their US store at https://ippodotea.com/collections/gyokuro/products/premium-select-gyokuro?currency=USD. So the preorder on their website is for exactly the same tea as was ordered through this SO? Yes, it is the same Tokusen (special) gyokuro. Th...

@bentz98125 a friend even goes cooler, steeping Tokusen at 10g/2oz/108F/2min, 10sec, 10sec, 20sec. Those very short steeps though are too light for moi once I find a good steeping temperature I’ll increase it after the third steep by 5° or so. I find 140f or cooler works well with this gyokuro.

Do you mean Early Tea Pots II FB group? That would be unfortunate! I can’t see it’s predecessor

Really enjoying my morning routine now that I’m back with organic Kabusecha Sae Midori from Kagoshima Seicha. It’s brothy thick, sweet, and savory coating the mouth with lingering pop pop pop sensations

First session today. 4g in 40ml preheated shiboridashi for 90 seconds. I went with a ratio a bit lower than the vendor recommendation because 4g is the usual amount of leaf I typically infuse with other gyokuros, and since other parameters were basically already my "default", that allowed me to mak...

Tasting this years Tokusen gyokuro now. Savory salivation, an umami bomb. Wow, so deliciously delectable; soft, smooth, rich, thick umami coats the mouth. Salivation is immediate on upper palate and tongue. Sweet, almondy, savory vegetal notes of asparagus. So good again, just as in past years. Deci...

OhThatNinja wrote: ↑

Wed Jul 29, 2020 7:01 pm

Here's one of my little guys:

Really nice blue glaze. Do you know who the artisan is?

I know it's a long shot but maybe someone knows who made this cup or whether it's still available for purchase anywhere... https://i.imgur.com/CPt3TEr.jpg Hi Welcone to TeaForum OhThatNinja . I hope it is okay, I moved your post here to Hagi topic. Your guinomi/yunomi looks to be Aohagi. Not sure w...

I only have snacks when we have extended multi hour tastings here, nuts, crackers, dried fruits and even break for a real meal. Typically though I don’t eat when having tea. Although I do have a few lower quality, oxidized, and roasted teas that would go well with food. Thing is, I prefer to have a ...

i've learned that it's available for preorder from their US store at https://ippodotea.com/collections/gyokuro/products/premium-select-gyokuro?currency=USD. interesting. i've never seen them offer it for sale on a web store before. Haha, that’s a first. I think TF enthusiasm must have inspired Ippo...

Continuing with Sinensis Yukkaichi gyokuro, after a tasty Sae Midori Kagoshima Seicha session. I do think it has improved after a year of refrigeration. It is richer, deeper and super silky smooth. Using more leaf also works really well. 10g/100ml/108f/2.30min in Shigaraki 140ml Tachi Masaki, using...

Thanks for sharing this instructional. Sounds so good I’m tempted to get a soda maker now. Recently on a trip to my local Japanese marked, I picked up a bottled roasted Hojicha and a chilled oolong from Ito En. They both would be really tasty with carbonation. Also, I could see mixing less desirable...

Ssettekk as already mentioned never use soap on unglazed ceramics. Since the handle is cracked I’d avoid putting the entire kyusu in simmering water, just soak in a bath of off boiling water and to remove any stubborn residue, and rub with a paste of baking soda, rinse several times, followed by a ...