TeaForum.org

Stephen wrote: ↑

Sun Dec 29, 2019 2:09 pm

.. It's delicious water for drinking, but makes sharp tasting tea without much body.

In that case, you may try bamboo charcoal.

You might want to try Matt’s recipe here:

https://baristahustle.com/blog/diy-wate ... o-bottles/

Generally I don’t feel Mg works as nice for tea as for coffee, but that’s subjective.

I use a Magic Eraser and warm water on smooth porcelain pieces when I need to remove stains. It will not scratch the porcelain at all. “..when melamine resin cures into foam, its microstructure becomes very hard -- almost as hard as glass -- causing it to perform on stains a lot like super-fine san...

thommes wrote: ↑

Thu Dec 19, 2019 2:15 pm

..
The pot that I saw that says pick me, is mostly cylindrical, with a lid.
..

How about this one?

https://www.mudandleaves.com/store/p569 ... 150ml.html

On a different track, with Japanese greens I sometimes get notes of seaweed and sea air and have wondered if that’s coming from soil possibly fertilized using plant and fish from the ocean. Maybe not, but wonder how that aroma and flavor is occurring. “Dimethyl sulfide (DMS) is a compound with chem...

My teapot from Mud and Leaves has arrived! I also have their DCQ teapot. In my limited experience, their DCQ is quite decent. Looks like high-fired. Not very noticeable muting. Very little mineral effect. Fairly balanced taste-wise. No weird mouthfeel from the first brew. Overall, a good functional...

@Bok , @Youzi Ah! I see. Thank you very much.

...and know that no reduction firing was going on... I’ve been wondering why Yixing potters never fire their teapots with oxygen reduced. Japanese Tokoname potters seem to even prefer the black reduction fired teapots to the red oxidation fired ones. I heard that some Yixing potters have done it. I...

He just posted something on Facebook 6 hours ago. If you have an account you might wanna try sending him a message.

https://www.facebook.com/13015085366453 ... 62?sfns=mo

TheEssenceofTea wrote: ↑

Mon Nov 04, 2019 11:28 pm

For me I think Yancha is really one of the most difficult teas to fully understand and appreciate. As each year goes by I feel that I've progressed a lot but also feel I'm just scratching the surface.

I totally agree. Yancha is so complex. How we brew it also affect the end result immensely.

TheEssenceofTea wrote: ↑

Mon Nov 04, 2019 9:00 pm

.. We felt the quality of the tea from the Huang family (RuiQuan) was getting worse as time went on...

Do you mean the quality of the raw materials or the processing?

faj wrote: ↑

Mon Oct 28, 2019 10:54 am

Are there people who actually squeeze the leaves, or has that fallen out of usage and remains mostly as a vestige in the name of the vessel?

I don’t know for sure, but I’d guess the latter. It may need some skills to squeeze without sacrifice the broth’s quality (if that is do-able).

You just squeeze the wet leaves, like using a pair of (handleless) kitchen tongs, between the body and its lid. I guess you can use it with any kind of tea, but they aim for gyokuro because we normally use a lot of leaf with very little water, so the decanted tea broth is very little without squeezi...

"Filterless hohin" conveys the right meaning, I agree. It depends if one's definition of "shiboridashi" is based on flat shape or absence of filter. I used "shiboridashi" (adding "deep") as this is what Hojo calls it. I have seen pictures of teapots that had a "shoboridashi" shape but had a filter ...

Boil the teapot in clean water for 2-3 hours, change the water, repeat 3-4 rounds or more. When I first got it a few years ago, it made very bold tea like you said. It was like using double or tripple amount of leaves. At one point there was also strong cheese smell, probably mozzarella. Ha ha ha :m...