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We want to thank TeaForum members and the online tea community for your generous contributions and participation in our 1 year anniversary celebration. Your participation has helped TeaForum reach and exceed its fundraising goal to secure site funding for several years to come, encourage new members...

Swordofmytriumph, that pan fried Yunnan green sounds pretty wild. I’ve not had a green tea that has as many different tasting notes as you’ve described, and never bacon. It’s possible you have a very sensitive palate and are able to discern different flavor profiles more acutely. Curious why into th...

Make sure to show Jasón your beautiful pots. Maybe he likes C .

Kyusu just means teapot in Japanese.

Bok wrote: ↑

Thu Jan 17, 2019 2:21 am

And those easy handle gaiwans with spout and other gimmicks are just fugly...

Haha, fugly is right...even if they are easier to handle. I use porcelain houhin in place of gaiwan, I prefer them aesthetically.

Here’s the filter. Filter looks very good. Before you put lid on, make sure air hole is clean on lid and free of any air bubble. You can blow in it before putting on, or use other similar techniques to clear the vent. Also, Bok’s recommendation to lift lid slightly when pouring will help with flow,...

With the 12 days of kyusu, and all the activity on here, I caved and got a couple kyusu. This back handle gafu ito from asako at tokoname isobe: And a side handle and hohin kobiwako from hojo, which I'll post pictures of when they arrive. Haha, a couple tis... 3. Nice choices, and so glad you got o...

Bok wrote: ↑

Thu Jan 17, 2019 12:05 am

How was the turn-out? Did we manage to secure future funding for the forum?

Yes, beyond awesome... details coming soon thank you

@debunix, Was that sencha a pan fried Guricha, aka Tamaryokucha. It has curled, comma shaped shaped leaf. I had O-Cha’s Nagasaki Organic Guricha.

Posted here.

Bok wrote: ↑

Wed Jan 16, 2019 5:40 pm

swordofmytriumph you can accelerate the pour by slightly lifting the lid with one finger while pouring. Attention you might need to practice that a bit, if you haven’t done it before.

A good suggestion. Also, can you show us the filter inside the pot?

Súper interesting swordofmytriumph. Seems like your approach was thorough. Pretty funny that you are so sensitive to sweetness. Have not heard of Bagushan tea, another lightly oxidized/roasted high mountain oolong? Sheng might be a good fit with your Mumyoi pot.

Welcome to TeaForum dfo. Would be nice to have you introduce yourself so we can know more about you and where you are in your tea journey.

As promised, Mumyoi vs Nosaka notes. Today I tried both of these against each other with a Li Shan, a Meishan, and a four seasons Bagushan. Both pots make the tea much sweeter (to the point where it tastes like sugar was added) though the Mumyoi is sweeter than the Nosaka by far. The Mumyoi is shoc...

works well with LiShan/FuShouShan Interesting that you mention them separately. For me all high mountain teas pretty much work the same way in their teapot affinity(with approx. processing), be it Lishan, Shanlinxi, Alishan or DYL, FSS etc. So far I have not come across a teapot that work with one ...

Cheers for clearing that up. I like the Emu Shudei, lovely texture and pot shape. Yes agree, it is my favorite pot, perfect in every way. I wanted to add that my Yamada Jozan III shudei is a slightly denser shudei clay and so works well with LiShan/FuShouShan and sencha equally. A8C4C2F4-FE1D-483F-...