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Then basically blow out the hot steam air inside the pot. It's enough to quickly drop the temperature around the leaves, but still keep the pot fairly warm and the laves, so they don't cool down too much. This makes a lot of sense. Basically, you try cooling the leaves just enough so that they are ...

This would be a fun test! If I understand correctly, we would time how long it takes to pour the tea rinsewater over the pot before taking off the lid, and then compare it with if we had just left the lid off for that additional amount of time? I happened to have leaves in a teapot on the counter w...

When you brew, you want the teapot to be a certain temperature, but when you are not brewing, you want it to cool as quickly as possible to keep the leaves from stewing. I would think the best way to "cook" leaves is putting them in hot water, as water contains much more heat by unit of volume and ...

Thanks so much for the reply. Just a question: the Kobiwako makes Japanese greens in general sweeter or is it more specific to types? It makes plain water sweet, so not related to tea type. Whether that effect is welcomed or not will be highly dependent on the tea and on your preferences. Which sha...

I'm particularly partial to hearing about the Kobiwako, since I've been considering adding one to my collection. I find it has a clear impact on the tea, making it markedly sweeter. I also find it can soften the high notes. I have used it less in the past few months, as it was outflanked most of th...

I could see getting a slightly larger one as well. What size is yours? 120ml, like yours. I have purchased mostly teapots in the 100-120ml range to explore various clays with various teas. For preparing tea for myself, I like that size. I have a couple of bigger ones I have purchased from a fellow ...

I left the pot with water in it last night too, and this morning tasted the water. I had a hint of a clay taste (nothing foul), no color I could discern. I will infuse tea with it tomorrow. As an aside, I measured a quite significant drop in weight, happening over maybe 10 hours of drying. After rin...

Chip wrote: ↑

Thu May 21, 2020 1:15 am

This one is roasted too much for my taste. I instantly detected the roast. Not what I am looking for in shincha.

I am sipping on the Mebuki as I write this. This schincha reminds me strongly of kamairicha.

Yesterday, I noticed a few leftover leaves that were hiding underneath the ball filter and removed them. "The smell" was obvious, and coming from the whole surface of the pot : the outside, even the handle, smelled. I put boiling water in the pot and left it to sit overnight. This morning, a bit of ...

Even though sodium percarbonate by-products are non-toxic and environmentally safe, it is toxic to handle and can cause irritation to the skin, eyes, and respiratory tract, and when in contact with flammable materials enhances combustion. I agree that using it on new teapots is overkill. For staine...

I too have seen this happen and wrote about this happening with my Shigaraki shiboridashi by Tani Seiuemon. It seeped out rust colored water for a few months when I’d leave off boiling water in it for a while when cleaning. Good to know. By the way, although the pot seems dry, it still contains wat...

Sorry for bumping an old thread, but it seemed like the right place to post. I just got a Shigaraki rough clay teapot by Masaki Tachi from Hojo. As I typically do when receiving new pots, I gave it a hot bath with sodium percarbonate. This morning, I made tea for the first time in it. It very quickl...

Today, I received an order that was shipped from Japan to Canada on April 9. Service was EMS, which in normal times would have taken one week total, I would say. The tracking indicates it took 1 month for the package to leave Japan after pickup, 12 days to arrive to Canada (that was a long flight), ...

Is it really worth the hassle for only 100g of tea after all, no? If I open a bag of teas that loose freshness quickly, I just finish it in 1-2 weeks. But that's just me. There are some green teas for which I definitely feel there is a clear degradation within a few days from opening, and for which...

There is no lip for the lid to sit on, and the shape of the lid and bowl are such that you can alter the angle of the lid which slightly alters how big the opening is. Sounds functionally like a gaiwan, but flatter and with a spout. I never thought of that, but now that you mention it there is an o...