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Coming a little bit back onto the current situation topic - If anybody can find info regarding packages that have already made it to certain stages (example: I have an EMS package already processed through Tokyo INT, but that has not left outward office), please do share. I will of course happily re...

I had a quick chat earlier tonight while browsing on their website, during which the said they were shipping from the US, and receiving their deliveries through Fedex, which they seemed cautiously confident would deliver to them the tea they will be shipping in the next few days. Awesome, thanks fo...

I am still hoping Kevin from O-cha figures out an acceptable alternative soon. He said his Sae Midori is really special again this year. Kettl, I did take this (unfortunate) opportunity to give Kettl a try. I have been receiving email news from them for years. Really not sure what else I will do th...

Great! Thanks for the heads up! I'm hoping that O-cha notifications don't go to spam, anybody have experience with that?

I'm going to post these to add context from this thread on teachat, saying that there is "little doubt" that oxide is added...I would love to hear where this information had come form, as I am unable to find anything with my limited knowledge/connection/resources that corroborate this. Below are cli...

So, while I don’t know what exactly has been done to the original Shudei, it’s definitely not the same it used to be. It seems well documented by users that the clay as far as color and texture as well as texture has changed quite a bit in Sou's hands. I am hoping still that whatever the changes ar...

I have yet another question for the experienced seniors in this forum (my apologies for the many questions I've asked lately!) Reading back through old TC posts, I stumbled across a claim that Yamada Sou adds iron oxide to his clay. I am curious if this is speculation based on color, or is something...

Often you need to swap country tracking system to get more timely update. Like once a pack leaves Taiwan, the USPS tracking becomes the more accurate for example. +1 to Bok's advice. I tend to use 17track (and whatever country's origin post site) up until the package is input into USPS system. From...

I have something on the way too. In my case, it reached the "Arrival at outward office of exchange" status quickly, but has been stuck there for a week now. Last time I ordered from the same vendor (when the pandemic was not on the radar), the package was still showing as being in Japan when I rece...

I'm sure that through the calamity some of us have still been determined to go through with our tea-related purchases. With so many changes happening so quickly, some may have more difficulty than others in tracking down reliable information on delays and other related information. I figured this mi...

I think what you have is a guinomi, like mine. Ah, looks like you're right! Well in any case, if it could work for warm sake, it seems like it works pretty well for warm Japanese greens as well! Perhaps I'm just a renegade though Turns out reading back it seems a lot of people are doing the same :D

I’m curious how you would compare Thés du Japon’s Hon.Yama Okawa-oma to O-Cha’s #3 Okabe Shizuoka Gyokuro. They are both grown in Shizuoka and use the same Yabukita cultivar, although processed differently, with TDJ being a high steamed sencha and O-Cha’s a lightly steamed Gyokuro blended with Sae ...

All tea stains eventually turn brown. A fishy shou might leave an unwanted odor. I have a guinomi similar to yours by Deishi Shibuya who recently passed. I received it as a gift. The glaze on mine is glossy and is not prone to crazing. I cannot tell if yours is glossy or matte. Bear in mind however...

Here is a question for those of you with Hagi collections after just picking up my first Hagi piece: The Hagi cups craze and I am assuming will eventually get stains within the crackle. Would having greens/oolongs/pu'er in the cup make the color of the craze look off with more "vibrant" colors like ...

DSC05283.JPG Perameters : 4.5g to a 105ml Kobiwako Hohin. The first steep produced an amazingly brothy sweet brew that coated my entire mouth and cheeks with a rich oily coating of tea. I steeped at 70C by accident, forgetting that the recommended temperature on the site was 80C for this tea. I bel...