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I’ve had a lot of Dan Cong. Generally, I like it. Though after buying a large quantity last year I got tired of it. That tends to happen with teas other than my favourites mentioned above.

I have some Bazhong I’ve yet to open, but now I’m looking forward to it!

I drink mainly Sencha, Matcha and high mountain Oolong. I recently placed a large order with a local vendor who was having a sale, so I bought some white tea (first time) and varieties of Wuyi. I’ve had Wuyi before, and generally like it. After several days of drinking Wuyi, I must say that my palet...

Typically at least 5 enjoyable steeps. Very easy brewer ... I tend to go on the stronger side and a touch cooler. Regional spring water. 1.5 grams to 1 ounce (30 ml) water. Probably around 155° for about a minute. Chip - can you share with us your temp/time for each of the next 4 steeps? I typicall...

Psyck wrote: ↑

Sat Jan 13, 2018 5:12 am

Stick to thin porcelain.

I agree

I've bought several versions of travel sets that have their own case and padding for a gaiwain or shiboridashi and cups; but I have come to prefer my simple and sturdy Kamjove plastic gongfu infuser, plus a camp mug, and a simple electric kettle that only boils water. They're sturdy, inexepensive, ...

My go-to vendors are Maiko, O-Cha and Thes Du Japon.

I tried a few others but didn’t find their quality to price ratio on par with these vendors.

Any other vendors worth considering?

I’m thinking of building up a tea set for when I travel. First off, this is mainly for hotels in North America and the Caribbean...so i have access to bottled water, I can pick the items safely in a suitcase, and I would be bringing a small kettle. I could either bring a porcelain kyusu or hohin (fo...

I’ve had Sencha from a few different cups, though I haven’t tried to compare one to another. I do find the idea of the tall, cylindrical cup giving off more aroma making sense. I have cups that are not as tall and narrow as your first one, but it makes me want to get one like this!

I would like to add some Japanese teaware (Senchado) to my existing items (kyusu and teacup), though I’m struggling to find a vendor that sells all of the items I wish to purchase. Items include: yuzamashi, kensui, a rest for the lid of the kyusu, a large enough tray to hold all the items; and I don...

Elise - thanks for sharing, that sounds very interesting.

Victoria wrote: ↑

Mon Jan 01, 2018 2:27 pm

p.s. where are you located in Canada?

1 hour north west of Toronto.

Thanks for feedback so far. To some of the comments: - I'm not looking towards any kind of certification - I do not know anyone 'locally' who is into tea like I am. However, there is a tea expo in Toronto next month that I'm attending, so maybe that will kick-start something - While I love tea ware,...

I’m looking to add another dimension to my growing experience with tea. I’m in my 40’s with a full time job and family, so this would be something ‘on the side’ that perhaps becomes something more involved in the future. Not looking to make money, rather I want to heighten my experience with tea. I ...

This is my go-to parameters for high mountain:

About 1.5 tsp, or cover bottom of 120ml gaiwan

1st and 2nd: 85C, 35s
3rd: 90C 1:00
4th: 95C 1:30
5th: boil 2:00
6th: boil 2:30
7th: boil 3:00

While the last two are fading, they’re still quite flavoured and not astringent.

I like have the two English books from this vendor in Quebec (also available in French):

http://camellia-sinensis.com/en/teaware/books