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I haven't tried percarb yet, mostly because I tend to have bicarb on hand for porcelain. I usually do a warm bicarb soak, followed by light scrubbing with a chunk of loofah, warm white vinegar soak to neutralise, finishing with boiling water rinses. Never had to contend with any tough staining thou...

I have a small collection of porcelain and glazed kyusu that I use for some darjeeling, high mountain oolong and sencha. Slowing I’ve found at online auctions porcelain kyusu that are <140ml mostly Kyoyaki that are both back and side handled, some houhin and shiboridashi. I managed to find a few >20...

I would say Gyokuro is the least bitter, least grassy, and most delicate Japanese greens that are not roasted. Bancha is just a lower grade Sencha (harvested later), it is then either just steamed, or further roasted, smoked, or fermented as in Goishicha. Sencha is probably overall sweeter even on t...

Thanks @LeoFox for creating this thread. Really nice to have this reference material consolidated here.

Emilpalm wrote: ↑

Mon Sep 25, 2023 11:15 am

Sold

Both items are sold? We can archive then.

Welcome to TeaForum

Ethan Kurland wrote: ↑

Sun Sep 24, 2023 8:53 am

Teafortea wrote: ↑

Sun Sep 24, 2023 4:53 am

..... fig jam and fresh goat cheese is a match of perfection.....

Yummy!

Yes, sound perfecto @Teafortea and beautiful fig jam

Nothing wrong with playing it safe. In Kyoto both Ippodo and Thes du Japón are good bets. The best Hojicha I’ve found is from Ippodo , as well as their Tokusen Gyokuro (premium limited edition). Thes du Japón has a following on this forum, they have an extensive selection based on cultivars. They al...

Welcome to TeaForum @Ray2528. Moved your query to Research forum.

I have a couple of Ibushi plates, one I scrubbed with the rough side of a sponge and very hot water that smoothed the surface slightly, the other I only use hot water and soft brush to clean and remains rough to the touch. If you enjoy the rough texture, I’d just recommend a soft brush with hot wate...

It’s fine to use. It’s an mass produced, economical kyusu from Tokoname, made of red/shudei clay probably mixed with harmless red iron oxide to give it a richer red color. Probably slip cast rather than hand wheel thrown. The metal filter (vs ceramic) makes it faster/cheaper to produce. Metal filter...

Since this thread is about Gyokuro Recommendations, moved last few posts on Vintage Gyokuro aging to;
Japanese Green Tea: Aged, Roasted, Fermented.

Just moved a few posts from Gyokuro Recommendations to this topic on Aging, Roasting, Fermenting Green Teas. Thanks @LeoFox for your input.

And this is the smaller one :D ./download/file.php?id=14203 Curious if you are using your purple clay flower pot with any tea in particular? I’ve started using mine with Hojicha which uses off boiling water so the thick walls work well with this tea late at night, even though it’s big around 500ml ...

So basicaly the same concept as the "ware house" Tokusen Gyokuru? That was nicer than regular Gyokuru Well, there are various grades of Gyokuro for sure, even though the expense of shading for 45 days is already costly, then presorting only the finest leaves and then time needed for aging. Windowle...