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My favorite “everyday” gyo is Goku Uji-Tawara from Thes-du-Japon. As soon as the 2018 crop was available I was ready to order. This year I got to the website in time to order the gyokuro sampler and now I feel like I have a wealth of gyos to choose from. The silver packet is a sample. I had the pack...

I remember reading this thread at the time but today I watched the video. Time to start planning a trip to Japan - maybe i can visit in 2020.

OCTO wrote: ↑

Sat Oct 20, 2018 5:15 am

pedant wrote: ↑

Sat Oct 20, 2018 1:24 am

awesome display, marksayles !

+1 marksayles

+2

I have a “bad” reaction to Fuut’s cabinet displays. I have 2 glass front kitchen cabinets devoted to teaware and I’ve been spacing the teaware. If I cluster items closer together, the way that Fuut does, especially if all the cups are arranged together, I can fit in more teaware. Clearly I still suf...

Hong Kong style roasted oolong stems sounds really interesting. What is flavor profile? Every once in a while I enjoy Japanese Kukicha green tea stems, stalks, and twigs (sweet chestnut white sesame notes), and roasted Kukicha -Kuki Hojicha/ Houji-Kukicha (roasted woody sweet chestnuts profile). I’...

Still warm here on the east coast (USA) but enough signs of fall to enjoy some oolong. In my pot today are Hong Kong style roasted oolong stems from TeaLifeHK. On a whim I decided to use this tokoname Kyushu by Maekawa Junzo. Somehow the tea is maintaining its intensity over more steps as compared t...

More beautiful teaware from Hong Seong-il. I believe that it was listed as a gaiwan. Whatever it’s called it’s lovely to look at as well as to use.

I’m beginning my tea week with one of my favorite teas - karigane Sencha otsusan from O-Cha. He sells two different karigane teas with distinctive flavor profiles. Given my difficulty with being overly sensitive to the bitterness of Sencha these stem teas became part of my tea routine early on. I ma...

I recently purchased a banko Kyusu expecting (hoping) it would improve less desirable greens. Instead it improved the best gyokuro I currently have on hand. The gyokuro yame, which is my least expensive gyo, with a tendency toward bitterness, became more bitter brewed in the banko. This little mixed...

The Brewista went back up to $99 before I decided to buy. Then on Amazon Prime Day the Bonavita dropped down to $43. I bought an extended warranty (not something I usually do) for a few dollars because they’re supposed to provide better service than most manufacturers. I had bought a bonavita a few ...

Seeing these totals I feel more OK about drinking gyokuro almost every day. Are these totals for what you actually drink in a year or are you building up puerh collections.

I’ll need to add up what I spent last year.

A lovely setting. I particularly like the finishing texture on the kyusu--hard to believe all that detail is in a 60mL pot! I began to wonder if the pot was hand carved or made in a mold. Some of Iroku’s pots cost 4 or 5 times as much. I wrote to Toru and received this reply: “In reply to your ques...

I have a number of Shawn’s pieces also, although none are Kyushu. Maybe we need a thread for western pottery. Everything I’ve ever bought from Shawn is not just beautiful but also functions properly, including 2 small gaiwans from years ago.

Here’s another Shawn McGwire cup - described as a Guinomi, wood-fired iron rich stoneware with crawling shino, tenmoku and natural ash glazes. It seems made to order to pair with my Hakusan shib.

Fuut wrote: ↑

Wed Aug 01, 2018 12:19 pm

And a guinomi or small cup by Shawn McGuire if i'm not mistaken? Looks lovely together.

You’re not mistaken. Shawn called it a yunomi due to its small size - it’s just large enough to hold the tea from the 60 ml pot. It’s from 4 years ago when he was doing the snowflake crackle glaze.