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Definitely good enough on its own. Ditto the Wuyi Origin. I need to let the TeaHabitat version hang out a bit and try it again, to see if the roast is quieted and the aromas come through; the others have been hanging out for nearly a year, so were already 'rested'.

Enjoying some Dan Cong Hong Cha, spring 2011 Wudong tea from Norbu, a long-neglected sample. It was opened, so I've had a few infusions of this one before. I must have opened it long after the tea was sold out from his site, or I'd have bought more of it. It's amazing: floral, fruity, delicate and r...

IMG_2489.jpg A Rou Gui tasting Teas TH: from a Wuyi tasting set curated by TeaHabitat <https://teahabitat.com/collections/samplers/products/wuyi-yancha-8-sampler-128-g> (no individual summary provided about the Rou Gui) IMG_2492.jpg WO: Wuyi Origin's Rougui-Fruity: "The taste of tea is very rich. I...

Let stick out, quickly fold in as they soften. Same approach as with Tai Ping Hou Kui.

Hmm....I'll take that as encouraging hope for my beloved Petr-yaki sencha pot.

Last evening, I reorganized my tea chest. When I realized I was running out of my last Yancha last year, I ordered some from mostly new-to-me sources, and packets of twisty loose yancha takes up a LOT more volume than rolled, vacuum-sealed Taiwanese mountain oolongs...and the white teas I ordered at...

Oolong needles from Obubu: an unroasted tea that is 'lightly steamed, rolled, dried'. 210530 Needle Oolong Obubu DSCF0495 ppd.jpg Opening the packet, the tea is sencha-shaped needles, but the leaf is deep dark brownish-green, and the aroma is floral and fruity. 5 grams of leaf into Touju Hohin, with...

Morning gyokuro to break in the new Biwa Hagi guinomi, the Sinensis from the 2019 tasting, prepped in the Shimizu Ken kyusu.

New biwa/loquat glaze Hagi guinomi by Mukuhara Kashun. 210530 Hagi biwa guinomi by Mukuhara Kashun DSCF0515 copy x1000.jpg It followed the Touju hohin home from Artistic Nippon. It's a lovely little thing, with the dense....not crackles, but something between a thick crawling shino and crackles, whe...

Kintsugi inside the body is definitely nothing long-term, it is going to corrode sooner or later. But for the good news, it looks that the way yours broke still leaves enough long term options. I would consider a two way repair. first glue everything back together with something like JB Weld and th...

2012 Autumn Yi Wu Purple Sheng from Yunnan Sourcing, enjoyed from a Petr Novak shino cup and treebark pot. 210529 Sheng ppd IG DSCF0493.jpg Sweet, earthy, hint of tart, subtlest herbaceous bitter notes in the aftertaste. Mmmm. Editing now to note I was enjoying this one through a 15th infusion--I wa...

But seems like a big jump from recognizing elements of someone else's flavor description to being able to compose my own. Kind of like hearing, enjoying, and even playing, music, yet not being able to write it at even close to the same level. Practice, practice, practice, mindful sipping and mindfu...

Welcome! You'll find lots of information about Yixing pots here, coming thick and fast enough that I gave up on trying to keep up with those topics....as well as discussions of every other aspect of tea and teaware.

I tend to want lighter fare as the weather warms....more green oolong, less roast oolong, more white tea, less puerh. But there are still plenty of moments when nothing but deep roast oolong or dark Balhyocha or earthy puerh will do.....especially on those days when I need to drink from a thermos, a...

Sakura sencha from Obubu, enjoyed with a cherry tart for breakfast. A lovely combination for a spring morning. Sweet, floral, fruity, and then fruit!