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Very nice pot. It looks unglazed inside, so you get any benefits that brewing in banko clay provides.

Does the cleanliness come from the method of processing or something inherent in the style of tea? I’ve seen photographs from China of tea spread out on tarps outside and can’t imagine how that tea cou,d be clean.

Victoria wrote: ↑

Tue Oct 24, 2017 7:58 pm

Nice set up Janice, is that Shawn McGuire shibo?

That’s actually a Gyokuro set from O-Cha. All my Shawn McGuire pieces are safely packed away in bubble wrap until my kitchen is done.

I’m jealous of your order. I have difficulty drinking sencha because I’m overly sensitive to the bitter taste note and it overwhelms the other flavors. I learned about O-Cha from Chip on teachat and they’ve been my favorite source of Karigane and Gyokuro ever since. They’re both less bitter than sen...

In my cup today - Karigane Sencha Otsuusan from O-Cha. When I have access to all my teaware I brew this in a small nerikomi Kyūshū by Kenji that I purchased from Artistic Nippon. It’s not a distinguished pot but it does something to this tea. So a moderately priced tea in a moderately priced pot wor...

I love Karigane, with my favorites coming from O-Cha. I have several disappointing Karigane from other sources that I’m going to try to rescue when I unpack my Horoku. It’s a special ceramic pot for roasting Tea on the stove top. Maybe roasting will turn these teas in houji-cha that will be good for...

Uji-tawara nishikawa samidori Gyokuro from thes-du-japon. This tea is moderately priced because it’s mechanically harvested. It’s less intense than a top-of-the-line Gyokuro, but I can afford to drink it regularly. Shown here in my temporary kitchen while the kitchen renovation drags on. 8512394E-23...

I think it would be helpful to have a teaware category for artisanal pottery from people like Shawn of Great Wheel Studio, Seong-Il Hong.

Even with limited postings this forum is already more interesting than teachat! My thanks to everyone who’s been working on setting it up.