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Continued Changji (昌記) Seals from zag products http://www.zishaartgallery.com/product/%e5%85%b7%e8%bc%aa%e7%8f%a0%e7%b4%ab%e7%a0%82%e5%a3%b6-za0450/ http://www.zishaartgallery.com/product/%e5%8c%85%e9%87%91%e6%89%81%e6%9c%b1%e6%b3%a5%e5%a3%b6-%ef%bc%88%e6%98%8c%e8%a8%98%ef%bc%89za0157/ SmartSelect_...

Continued Gongju (貢局) SmartSelect_20231001_153638_Samsung Internet.jpg From zag: http://www.zishaartgallery.com/product/%e7%b4%ab%e7%a0%82%e7%a3%a8%e5%85%89%e6%8f%90%e6%a2%81%e5%a3%b6-za0263/ SmartSelect_20230926_160422_Instagram.jpg Pot from Taiwan collector From KS lo SmartSelect_20230926_155903_...

Will continue to update over time. Info from various blog posts, etc referenced at end of first post. Will extend into a few other posts due to difficulties in adding pictures Disclaimer: some of the seals may be more modern or old reproductions- this is not intended to be a reference for legitimate...

I don't have much experience serving tea to other people. Recently, I invited a family to my house for a play date for our kids. The dad is bit serious about espressos, and when he realized I was into tea, he wanted to try some of my stuff. So I brought out something good - a rare and expensive ligh...

Today I tried the Dosim Dawan Sejak from the nokcha sampler. I used 3 g of tea in 85 ml of water at 175F for 30, 10, 20, 30, 40 ... seconds. I got notes of toasted rice, grass, and veggies, with some corn and something fruity in the background. There was a touch of bitterness, though nothing terrib...

It is not clear how these questions would help in making a blend.

I wouldn't worry too much. One of my pots has a similar crack - late 1970s/early 80s green label zini. Been using boiling water without too much care

Some dancong in a cz pot.

Brewing some 2009 wild sheng - "wild cat"
https://www.yunnancraft.com/en/sheng-pu ... craft-200g

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...

This is a good post about aged gyokuro:

https://japaneseteasommelier.wordpress. ... yo-tanabe/