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I've probably inadvertently done this, with a package of gyokuro slipping to the back of the tea cupboard or tea box in the fridge.....but never deliberately and with comparisons to unaged versions aforethought.

Another morning with a pleasing start due to Obubu sencha and Petr Novak teaware

Here's another not-new piece of work from Shyrabbit, from which I'm enjoying some Lao Ban Zhang prepared in my unglazed 'bizen-style' teapot by Petr Novak. The play of the light in this cup and the feel of it in the hand make me even more eager to see the new firing's results. https://live.staticfli...

Another pleasant start to the morning with Ububu 'Wind' sencha. Sweet, rich, vegetal, a little floral. Mmm.

I maintain this beauty with water and soft cloth, and occasional rubbing with fingers and baking soda.

Wow, looks like some gorgeous new works. I have a number of Shyrabbit cups of various sizes, and some tea bowls, and some pieces have passed through my hands to other tea lovers at work (I like to provide a nice cup along with the tea to fill it on my rounds up and down the hall). This lovely cup is...

"Wind" sencha from Obubu. Slightly coarser leaves than some of their senchas, but a lovely morning starter, delicate but with just enough substance. Enjoying it as usual from my Petr Novak kyusu and a Shawn McGuire 'Secret Shino' teacup, which is getting a rare outing with tea (it gets used so often...

Woohoo Michael, soooooo glad you joined us, Looking forward to your posts in Teaware Artisans :mrgreen: I have quite a few Shyrabbit works that are not too shy to be featured in your topic. I was drinking from this one this morning https://live.staticflickr.com/4663/38903009525_32b870c5fe.jpg

At that price I'd love to try 100g

Not crass, but rather very practical to ask about cost. I've had mixed experience with gyokuro, because I prefer the sweeter and floral notes in some to the umami notes in others, and without being able to sample first, I'm a little wary of spending a bundle for a very high quality tea that ends up ...

I was just preparing my morning sencha, and Shawn's chawan was drying upside down still on my teatray from last night, and it was one of those moments when something reminds you of why you first admired it all over again.... https://live.staticflickr.com/65535/48677545566_6ae8307705.jpg https://live...

I love the thin walls combined with texture, embedded sea shells (?) and youhen color changes. The natural ash glaze is something to observe. Your’s has fully melted Shizenyu, and very nice Bi-doro green glass ash glaze as well. ... Watanabe Aiko is in Iga, and she built her own anagama kilns there...

I've got a piece that fits this topic: an Igayaki piece by Watanabe Aiko that manages both sleek glassy green pools and drips and gray ash, thin delicate walls with coarse texture that seems like it should leak, but does not. https://live.staticflickr.com/65535/48666246481_33003ccffe_z.jpg https://l...

I'm enjoying a first infusion, grandpa style, with Floating Leaves "Ironbush Honey Oolong", a tasty medium roast TGY-varietal from Alishan processed in 'Honey Oolong' style. Fruity, with a mineral depth that is very nice (and will be even better at conventional hot temperatures). Grandpa style might...

The Stagg looks particularly interesting (and particularly pricey). I have an impression, from experience with microwave controls, that the spinning dial for setting temp (or time) can be sturdier, in the long run, than buttons whose covers wear down, but I've never seen a kettle with that feature. ...