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Gaiwan shapes & burnt fingers.jpg I find my finger get scorched when either or both A and B are too small. A narrow rim beyond the gaiwan lid (A too small) , even if the lid fit is low inside the rim, isn't enough distance for my sometimes shaky fingers. Similarly, if the lid fit is shallow ins...

I expect I would burn my fingers on both of those.

So good you could have a little tea again. Hope it can be a bit more frequent going forward.

Finished the gyo, so today it was time for Wind sencha from Obubu. It's a bit sharper than the gyo, more astringency, but still light and pleasing.

This is an example of a cup by shyrabbit that didn’t show crackles for a long time, and they’re still subtle:
I do use this cup for beverages besides tea.

More Heavenly Drop gyo from Obubu: I am enjoying ths so much, so mellow and undemanding, but also freshly, vibrantly vegetal, with a light touch of umami. Mmm. I'm almost to the end of the packet, and will be happy to have the contrasting brightness of sencha next.

We had weekly 'high tea' on Wednesday afternoons in my thesis lab. A whole floor of scientists and staff took turns bringing in desserts, but most did not bother with actual tea; I was not yet as into real tea then and wasn't mixing my own herb/spice blends, but I still usually brought something fro...

I don't single out Hagi ware in considerations of what to drink from which vessel. I pay attention to the surface and the glaze for all my ceramic wares. Pieces with unglazed surface exposed inside the cup/bowl or with loose/overlapping/rapidly staining crackles are only used for C sinensis teas, or...

debunix That is an amazing green! Did you end up eating the leaves the next day? Sadly, no. I think it is time to set up a little container in the freezer to collect fine leaves like these for when I have a use. I don't prepare enough food daily to use them regularly fresh or refrigerated (my soups...

I like to have matched wares to standardize tastings, so I have a bunch of small, inexpensive gaiwans and cups. Otherwise, anything goes. Sometimes the Yamada Sou blue kyusu and cup get used together, but more often they're apart.

Looks like it was a lovely session. TPHK is so dramatic. I love watching the long leaves wet and soften and sink into the too-short pot or shibo.... This morning starting my second session with Heavenly Drop gyokuro from Obubu. The bits of leaf are much larger than I'm used to with other gyos, but t...

I'm ready for the next step I love my handmade or mostly handmade ceramic teapots as much as most members here, but I infuse teas anyway I can when away from my kettles, pots, & cups, including tossing some leaves in a thermos, filling with boiling water, and drinking for hours or a day from the li...

StoneLadle wrote: ↑

Sun Sep 27, 2020 2:43 am

...and then this happened...

How much tea is in

this

?

Excellent! I've been drinking tea just barely long enough now to have had a handful of 'old favorite' moments, but none with such a backstory. This morning I had a lovely grandpa-brewed session with one of your 'flavor explorer' teas, so rich and tasty. I can't my hand on the bag right this moment t...

I usually use a large tea bowl or Chawan otherwise used for matcha, with just a few leaves, and drink from the bowl.