TeaForum.org

@Chip

Thank you for your thoughtful comment. I have to keep reminding myself that just because I like some tea more than the others doesn’t necessarily mean that it’s a better one.

Florent just posted an interesting article about Kagoshima tea. I also feel the same way as what he wrote here. “...They are essentially shaded fukamushi sencha with a rather strong roasting in general. Kagoshima does not highlight an old “tradition” or style, but produces tea according to market de...

I'm still new to the whole tea world but Hojo says shiboridashi should have fast flow . I'm assuming the one in the video is a 110ml shiboridashi from his website and he pours the whole thing in ~5 seconds, which is about twice the speed I'm getting... You can tilt the lid back to make a wider open...

Victoria wrote: ↑

Fri May 15, 2020 1:27 pm

Very tempted to order from Thes du Japon, he has so many Shincha available. I wonder how shipping to USA is?

Japan Post shipping to US is still suspended. You can check its status here.

https://www.post.japanpost.jp/int/infor ... ex_en.html

Chefman On Lipton box it says that 2 bags can make 2 quarts of iced tea. I assume you should use no more than half filled infuser (0.9L) of hot water per 2 bags. Steep for 3-5 mins then add same amount of ice. If you find it too weak just use more bags the next time. I think you shouldn’t cut open ...

I posted my F1 dragon style teapot in the Facebook group about 13 hours ago. It already got 49 likes and 6 positive comments. It seems that they think it's genuine. The photos are still not perfect, but the new $140 macro lens (Olympus M.Zuiko Digital ED 30mm 3.5 Macro) helped a lot. I chose a whit...

twno1 wrote: ↑

Fri Apr 24, 2020 5:16 am

Are the amount of stems in the pictures presented above an "acceptable" amount for decent quality sencha?

Tea makers sometimes use twigs to balance the flavors. I remember the gyokuro that won first prize in all Japan competition 5-6 years ago was rather twiggy.

“An overview on Yixing teapots” presentation by KZ is up on YouTube. Please enjoy!

You can try having a really good qi tea, preferrable aged puer. I usually found a good chaqi tea could more or less clean up any bad qi that I had before.

I’m in Thailand. My recent orders from Japan, both EMS and SAL (or ePacket or JapanPost?, not sure), worked just fine so I believe it’s from US side.

My order from US from Mar 26 is still in oblivion.

What are some other properties of hon shudei other than being slightly yellower and soft to the touch? Just to clarify, this color difference I mentioned only applies to Fugetsu’s clay. His 2 clays have different effect on tea brewed. I feel that the hon shudei makes sencha with more delicate, fine...

I ask one question about whether well-made lids should be perfectly level and get told I’m being too picky—in a world where folks happily debate the aesthetic merits of pouring and brushing water over pots to achieve an even patina. :) Since the only rule that a full hand made pot must follow is th...

Do you think any of these would be using hon shudei or are they more likely an artificially mixed clay at this price range? http://isobe.shop-pro.jp/?pid=133966574 http://isobe.shop-pro.jp/?pid=133967030 http://isobe.shop-pro.jp/?pid=150127481 I have no idea, but I *guess* they are not hon shudei.

Re. pouring hot water over the pot, it shouldn’t be that complicated. Just brew the tea 4 different ways; no pouring, pouring after, pouring before, and pouring both before and after. If you don’t notice any difference, just don’t do it. But if you see the differences, choose the type of pouring acc...

@twno1
As far as I know these 3 potters use natural shudei clay : Gafu Ito, Yamada Yutaro, and Fugetsu Murakoshi. As for Fugetsu, he makes 2 types of shudei. The natural (hon shudei) ones are more yellowish in color and feel a bit softer to the touch. Hope this helps.