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Elise what were your brewing parameters for the Dosenbo? I have this tea in my fridge and will be opening it soon. Thank you in advance I used something like 3.5g or 4g for 160/170ml. I always start around 70C for the first infusion (45 to 60 seconds), then I add 5 degree each time I reinfuse the l...

Interesting topic that I’ve been reading carefully. It made me think about where I can place myself in this vast landscape of tea people. I feel it’s important to know where I am, where I come from and where I want to go (and eventually what impression I give to others).

Hi rdl , The tea caddies look alike the ones from SyuRo, they are in fact from Kaikadō . It is all carefully handmade And ver nice to use. I post some pictures here to give you an insight on the extraordinary craftsmanship. You can also have the scoop engraved with a name or other word. 8F283D40-DCB...

Futsumushi sencha Oku-Midori from Dōsenbō (TdJ). I realize that I am not in a very descriptive phase, but I’ll make an effort with the pretext of posting here. This tea presents the usual umami of the Oku-Midori cultivar but without the creamy pastry side that may be too much for some drinkers. It s...

Thanks Victoria. Yes I could when I have enough to show.

Thank you :) Here are some more pictures. 9CF9EC2D-F3F7-45E2-A590-CB12419876E9.jpeg5824D99C-4280-45DF-B2B5-7DAB0626DD82.jpeg Wow, Elise a stunning chawan and beautifully photographed as well. What can you tell us about it, maker, period...? I mean... yes: what I tried to explain before is that I am...

Thank you
Here are some more pictures.

That bowl is stunning. Who's the author? This one is a homemade one. I was trained as a potter, and have been practicing more or less randomly for a long time. Since I started practicing sadō for some time now, I recently tried to reproduce some of the effects seen in Japanese tea ceremony ceramics.

Some more matcha
In a raku chawan with a chashaku made by a friend of mine with bamboo from our family garden.

i'm drinking a kamairicha from thés du japon. "misho-zairai-en" yamacha from tosa. semi-wild mountain tea -- apparently seed-grown plants from old gardens that have partially extended via unsupervised natural propagation. i haven't had a japanese tea like it before. floral, medicinal, herbaceous. l...

I must compliment you for this last picture, it’s gorgeous <3

My last matcha session, ryakubon simple setup.

I can’t really tell but I would say no. There must be some tiny variations but when I drink tea in such occasions the taste comes after other things. The nice feeling of sharing a cup after a walk in nature is the central point of the session. But it’s a great tea and we brewed it with good water so...

Taiwanese Honey green / green jassid from Kancha Tea after getting down from
Mont Fort (3330m) in the Swiss Alps. Simple glass gaiwan and thermos hot water bottle. Just right.

Tenryu Yabukita from Kancha Tea. A real shot of sencha for these hot days. Love it!