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And ... voila, our 3rd bag of O-Cha's 20th Anniversary Tea has been opened.

pedant wrote: ↑

Sat Jun 08, 2019 12:11 pm

ps: i just messed with the cookie settings, so everyone might need to log in again.

Yep, had to log in, thanks pedant

Welcome to our TeaForum, carlosk Looking forward to you sharing your tea journey with us.

Welcome to the forum Ubacat, looking forward to your posts.

Jo not sure which Uji shincha you got. Curious if you tried steeping in more pourous clays like Tachi Masaki shigaraki or Junzo Maekawa kobiwako clay? In my post above I commented that I was surprised how much richer and brothier that light/steamed blended gyokuro (Uji-hikari, Asahi, Samidori) was ...

We are expecting arrival of another O-Cha order today, woohoo.

Chip and I are on our third day of brewing Uji Shincha from Ippodo. The jury is still out on this one. It is an asamushi and the flavor profile is a bit subdued. The first step has a relatively deep mouthfeel and umami, but not in assertive quantities. This is not a particularly compelling tea. Yet ...

Spring 2019 organic white tea from Ilam, Nepal: Wow this is fresh and light with wonderful aroma starting with the dry leaves and continuing as they are hit with hot water and steep.This is definitely a white tea in all that I think that white tea is for: such as drinkable in great quantities, fres...

Janice wrote: ↑

Wed May 29, 2019 6:10 pm

Elise wrote: ↑

Wed May 29, 2019 3:45 pm

Koicha/Usucha

I’m so jealous of your foam. This is my latest foam ‘achievement’!


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Beautiful photo Janice, soooooo green.

Welcome Jack, glad you are back.!
Looking forward to seeing you around here

Glad you joined us justin. Looking forward to seeing you around our informative tea forum.

Welcome sizmo, enjoy learning about tea with all of us.

Update on kyusu just used for the SM anniversary from O-Cha.

Yamada Sou direct wall works much better than the Guisi direct wall screen. Extra care was required with the Guisi to avoid the screen clogging up.

What is everyone using to steep their Sae Midori in? Chip mixes things up daily, different kyusu almost every morning. This morning we had the SM anniversary tea, brewed in kobiwaku by Junzo, original first generation offered by Hojo. Other kyusu he has used include... Gofu, Yamada Sou, Hokujo, Yos...

Finished my first pack of 20th anniversary Sae Midori, it is so rich yet lyrical and playful.... followed by his 2019 Sae Midori sincha that is also very special. It is sweeter and more elegant than a few I’ve had in past years, not as in your face green. I will say they are both very special. Did ...