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Regarding Petr Novak's clays....he uses some different clays with different pots. I have appreciated the effect of the iron-rich clay in those first pots from the TeaChat special offer on green teas; I use those shibos and that kyusu mostly for morning sencha and chinese greens, and sometimes for li...

I'll play! Here's one grouping of teaware from Petr Novak , a Czech potter whose work I prize greatly because of great form, function, fine clay. He has topics dedicated to his work already here and here : https://live.staticflickr.com/6016/5991751897_9780b78766_z.jpg I also have some beautiful piec...

....if you brew it with lots of leaf but gains this "toxicity" to it. It feels way too potent, and becomes uncomfortable to drink. This is where it's useful to have some nice chawans for backup to dilute overly strong infusions, it so often 'rescues' an overdone infusion. Just last night I was tryi...

it is also a good thing as I can enjoy a pricey yancha more often (talking about the high end) without it being too damaging on the bank account :) Exactly! If it makes you happy, and you get more sessions and happiness from less tea, it's a win-win all around. I like my tea a little more dilute th...

URAGUCHI Masayuki's celadon with magnificant dripsicles just pushes all of my buttons. Subtle depth to those glazes, wow.

The lavender field series, oh my oh my oh my.....they are nothing like the flowers of mother's lilac bushes, but wow wow wow eye poppingly gorgeous.

Why, oh why, is the Tea & Chocolate class on Saturday? Sunday is the day I might be able to stop by for a few hours.....if I'm very very lucky.

I'm enjoying an infusion of Dosim Dawan So-Ip-Cha from Morning Crane Tea's Korea tea buy. I adore these lovely artisan Balhyocha's that Arthur sources for us: fruity, plummy, floral, a bit earthy & spicy, long-lasting through multiple infusions. I've been enjoying this one both hot and cool brewed, ...

This is also by Ray Morales, and would be a stunning companion to the gaiwan and cups I posted here a while back:



Feels like a grape arbor to me.

If you want a little more cinnamon, it's easy to add a few chips of cinnamon bark or use a cinnamon stick to swirl the tea in your cup. I use a lot of whole spices in my baking so I've always got them around when I want to play with herbal teas.

Do you also drink tea?

Baisao wrote: ↑

Sat Aug 03, 2019 1:23 am

I think we can find ourselves at extremes by the long, slow addition of small measures.

Yes.

Yes, now that I've tried them in the one way, I hope to do another hot tasting with all of them. But the weather forecast is high 80s through the weekend.

Cool!

(literally and figuratively)

I need to drink down my black tea supplies quicker so I can try some of these lovely teas.....but in summer heat, I want cool-brewed oolongs. I have not had the same kind of success brewing black teas cool, because the long time seems to bring out some bitterness even in those that I really enjoy br...

Thanks for those. There are some marvelous pieces there!