TeaForum.org

Has anyone experimented with using a small Kyusu (say, 100ml) vs. a larger one (200-400ml) and a yuzamashi to control temp and water volume? If for example the clays were the same, is the larger volume a good/bad thing...I'm thinking about leaf expansion, the water getting at more of the leaf, and ...

Victoria using it only with clear water is certainly a safe bet. Was that your plan all along? Yes, sorry maybe I wasn’t very clear these unglazed white Japanese pots are for heating water, not really for steeping tea. The one you are looking at is most likely for heating very small amounts of wate...

Trying out Ippodo’s Kuki Gyokuro made from gyokuro stems left over after processing. This was a gift from a friend who visited the Kyoto store in mid 2017. The bag was opened and clipped all this time, so not sure if it has lost any fresh green notes, most likely it has. It seems one can steep these...

Hello Iizuki , I only use my unglazed white kettle just to heat water. When I first got it the taste of clay was very strong, so I heated some rice water inside a few times, followed with heating spent green tea leaves. Clay flavor seems to be gone now. I didn’t notice any staining, but I’d suspect ...

Welcome to TeaForum @algific_talus_slope from Wisconsin and @Teafighter from Hong Kong

Hi forum, I am thinking about buying a particular Tokonome shudei kyusu that has some sticker/decal residues. Any opinions on how hard it is to get rid of these and how to best do it without damaging the teaware? (The residues are on the outside, so it's just an aesthetic problem, they wouldn't com...

Wow, I happen to have an extra pack of Sinensis Yokkaichi Gyokuro that I refridgerated. Decided to steep it using slightly more leaf after a back and forth with davidmarkglass who was recommending 10g/2oz-60ml/108F/2min. I ended up using 10g/100ml/108f/2.30min in Tachi Masaki 140ml Shigaraki kyusu. ...

Shine Magical wrote: ↑

Mon Jul 20, 2020 5:40 pm

Now onto 2014?

Actually next up are a few from 2016, then onto 2019

Finally back to enjoying my morning staple of Sae Midori from all last year into this one, Kagoshima Seicha’s Organic Sencha (Smile Tea by Birouen Tea House). I enjoy its brothy rich and smooth profile. Luckily I have several packs in the refrigerator. 10g/230ml /155f/1.30min in Maekawa Junzo Kobiwa...

Have you tried an elimination diet? Several friends follow guidelines and are fans of the book ‘Gut and Psychology Syndrome’ by Dr Natasha Campbell-McBride MD. Healed their gut issues following books recommendations. Also a few similar topics; What's the best tea for a sensitive stomach? Does diet i...

Now that I'm working from home for the rest of 2020 (at least) I'm drinking a little more tea than normal. It has been great! However, and although I'm not generally a person who is worried about tea consumption and health, I don't want to find that after months of drinking more tea than I was prev...

Bok thanks. It is 170ml. The clay is similar to a Yamada Sou I have. I’d like to get a macro lense, to really get up close and explore. Curious, what are you using to steep BaoZhong and roasted DongDing in? For Baozhong I like to use Zhuni to keep all the delicate flavours in. Duanni or Kobiwako I ...

@Bok thanks. It is 170ml. The clay is similar to a Yamada Sou I have. I’d like to get a macro lense, to really get up close and explore. Curious, what are you using to steep BaoZhong and roasted DongDing in?

Sharing a mayake yohen Shigiraki kyusu I've had for a while and am still working on identifying. Originally, I thought it was a Yamada family piece, made by a younger craftsman, but the writing on the tomobako (wooden box) doesn't look like Yamada kiln. Also, the quirks this kyusu has may have been ...

@Fuut the rams horn motif is interesting on the houhin, and the porcelain kyusu is like a whimsical cartoon. Pretty funny. Are they yours?