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While I have often weighed in in favor of use of scales, timers, and thermometers as something like training wheels for the new tea drinker who does not have an experienced person at their elbow guiding them, this is exactly the situation where I would encourage you to go ahead with whichever teas y...

It took a little while, but these posts prompted an order of Meng Ding Huang Ya yellow tea from JingTeaShop.com, since I recently used up the last of their ' Fruity Rou Gui ', and was due for an order anyway. I am glad to see that the yellow tea was available, because it had been sold out several ti...

Just had one of those, "wow, you're so nice, why have you been sitting in the back of the cupboard?" sessions with some Gogucha from Kim Se Jin via Morning Crane's Tea Buy Korea. So floral, delicate, sweet at first, and with later infusions, still just a wonderful delicacy and very subtle bitterness...

not many stems in that one, looks like the leaf is nicer quality then most of those that I have.

Looks like that gorgeous little drip on the inside is a gift of the kiln ash spot?

(drooling)

Andrew S wrote: ↑

Mon Nov 27, 2023 7:39 pm

It probably depends more on how I feel at the time than the teas themselves.

so often the case!

It's this one from Petr Novak. His stuff is popular enough that it's hard to get now. I check his website almost every day in order to catch those rare occasions when he posts a lot of new wares.....and if he does, and there is something I like, I order it on the spot--any hesitation and it will sur...

Your post prompted me to make the shocking discovery that I only have one package of gyokuro left. I'd had an excess for so long that it was quite a surprise. That means I've got an excuse to order *more*.

(happy dance time)

Shan Lin Xi from Floating Leaves, grandpa style in Petr Novak's spiral chawan, with barley cereal with apples, pomegranate and walnut for breakfast. It's been a lot of oolong for breakfast because I keep forgetting to bring out a new package of sencha or gyokuro for breakfast tea.....not that it's a...

Did the taste match the deep green of the leaf?

I need to make a gyokuro my next morning tea.

Revisited an old tasting note for this 2010 Ban Pen Sheng from Essence of Tea, from 2011 or 2012: I missed making a note first time around for this tea. I broke off a small quantity of this one to enjoy now, although I intend to let most of it age a while. Tonight, just 1.8 grams of tea in a very sm...

I've not spent a lot of time reading up about the nuances of Yixing clays, but my favorite wood-fired teawares for sencha and green teas were made with iron rich clays by Petr Novak, and actually have a rather coarse texture. https://live.staticflickr.com/7860/39763635573_5e41c083cb_c.jpg 190113 Kab...

welcome. You should feel right at home here with those of us exploring and always finding new things to learn about so many aspects of Tea. Glad you could join us.

You prompted me to look up my long ago Notes on my first exposure to yellow tea, as I posted on steepster: 7 teaddict drank Premium Jun Shan Yin Zhen Yellow Tea by Dragon Tea House I was a bit afraid of this one as my first encounter was with an unbearably bitter version, and no matter what I tried,...

Started today with matcha, Gokou from Obubu, whisked up in the newest chawan from Petr Novak, too tasty to get a shot before most of it was slurped up