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... This batch has a huge amount of pectin. Drops of tea become suspended momentarily above the liquor before being absorbed into the whole. Is this a telltale sign of pectin? It’s one of them. A thicker than usual body is a more common sign of increased pectin. Both are common among winter harvest...

Bok wrote: ↑

Thu Mar 24, 2022 10:15 am

Simplicity. Or, is it?

All the lines but that S-curve from the lid to the body is stunning.

Having a Spring Clean of some teas so a session with some Dancong Huan Pian 2021 (4g/100ml) and Organic Roasted Tieguanyin 2018 (3g/100ml). The latter is credited to Taiwanese Tieguangyin 'Master Chen'. Both teas are from Berlin based Nannuoshan and while I'm too inexperienced in my tastings to giv...

Maybe a piece of loofah cut lopsided? I was just going to suggest this. Yet another alternative would be a cloth wound into a tight roll and formed into a circle, similar to the gas ring that holds a wok. Grossly out of proportion here, but a ring like this: 5C4A4BB6-8EB5-4A06-8213-B0FDE4E0284E.jpeg

Revisiting this tiaosha teapot after many months with a 2019 dancong. I’ve used it for yancha and it was great except that I don’t drink much yancha. It seems to be especially nice for dancong. Overall texture is improved compared to antique zhuni or F1 zini. One reveals too many flaws and the other...

@LeoFox, I may have to buy this gem!
Or this treasure! I can’t decide :O

Drinking my way through a sencha I got on Thes du Japon, from Yame, Yabe yamakai cultivar. I'm really enjoying how dynamic the flavor is, every time I drink it, I taste something I didn't taste before. I think part of that is me for sure, and I'm definitely having an off day (woke up with a stuffy ...

It seems that how much a tea from Jun Chiyabari & Nepal (generally) varies over the seasons, remains greater than how much most teas are different from season to season usually. Baiso, your post has me thinking of getting some white tea from Nepal again; though I have been satisfied using tea from ...

I had a chance to try the 2022 crop of Jun Chiyabari‘s Shiba last week. With the passing of one of the garden managers there was some curiosity about how the resulting changes would be reflected in the 2022 crop of teas. Having tried this year’s Shiba I think all is well in the tea garden. I prepare...

@swordofmytriumph, my experience has been with vendors that it is often hit or miss. I think it is wise of you to separate between tea and vendor.

Thanks every for the valuable advice. I can see that experimenting and developing personal preferences are part of the process. I guess I am better off with an entry level kyusu as suggested above. Consider an entry level kyusu a lost cost. It will serve you well and you’ll love it for a while but ...

belewfripp , thank you for the condensed version. I tend to agree with that. One exception may be if someone mentions a characteristic I have a strong aversion to, such as malt. There are people I’ve known for a long time who have been consistent and honest in their descriptions. I value the opinio...

I think this is an interesting subject, and I agree with different aspects of what everyone else has said. As someone who comes from a sort of joint arts-and-science background, I try to apply both a scientific understanding of the limits of, and biases inherent in, human conclusion formation, on o...

Baisao: on the topic of "illicit drugs", I'm finally relaxing with some of my loose leaf puer from the 70s. There's something strangely pleasant for me about being overpowered by a tea, and letting it take me on a little ride (though I appreciate that that is not everyone's idea of a pleasant exper...

.... My pouring hand gets an agitated feeling when it is time to pour, .....It’s kind of neat. I guess it is a similar feeling that happens when we drive cars. Our hands and feet get a feeling and react when they need to do something, without much conscious effort involved. It’s surprisingly reliab...