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I have a small Gisui clay teapot that I've been using exclusively for sencha for the past year or so. I also drink kamairicha and Chinese greens but brew them in a different vessel. Would it be a good idea for me to brew all of my greens in the kyusu or would the taste get muddled from the clay abso...

I think you should be able to do this through any vendor who has a large Japanese green tea selection. Thes Du Japon is one store where you can browse teas based on different attributes and possibly find teas for comparison. Yuuki-Cha, Yunomi, and O-Cha are two others you could check out.

Miyazaki Minekaori Kamairicha from Yuuki-Cha. It's super fruity and sweet. Although sencha is my favorite green tea, I enjoyed the kamairicha more than all of the various senchas I had this year. IMO, it combines the best characteristics of both Japanese and Chinese greens. A shame how an extraordin...

Alishan Red Oolong from Mountain Stream Teas. It's closer to a black tea than an oolong but softer than a black and has a lovely floral rose flavor.

I don't think umami has ever been a dominant component in the matcha I've tasted. Chlorophyll and cruciferous vegetables are the flavor notes that I usually get

pedant wrote: ↑

Thu Aug 01, 2019 7:27 pm

LuckyMe cool shibo, where's it from?

Thanks, this is a Sawa Houzan shibo from Yunomi. Even though it's designed for Japanese tea, ironically it performs the worst with sencha. Chinese greens and other kinds of teas though work great in it.

I've been working my way through Verdant's spring teas. I bought a sample of every green tea in their store which are basically different varietals of Laoshan and Long Jing teas. Finished off the Spring Reserve Laoshan Bilochun today which was really delicate and tasty. Photo: https://www.instagram....

luchayi wrote: ↑

Fri Jul 26, 2019 1:29 pm

So you add ice only to have a colder liqueur?

Yes, a few ice cubes and a little water if needed to dilute it to strength.

I'm actually cold brewing some fukamushi right now except I do it with room temperature water for 2 hours and then pour over ice. Fukamushi is a great tea for cold brewing due to the fact the broken up leaves infuse more quickly and the sweetness and umami are amped up.

Loose tea's seems superior but a lot more effort for people on the go. If you use grandpa style tea brewing, it is actually less effort than teabags and with the added benefit of not destroying your stomach :mrgreen: Grandpa style: throw a few grams of medium to good quality in a thermos (less amou...

Being the impatient type, recently I've restored to steeping my tea at room temperature for a couple of hours and then pouring it over ice. I'm quite happy with the results. It tastes like cold brew but ready in a fraction of the time it would take to cold brew in the fridge. Was curious to see if a...

This morning had some Taiwanese Qing Xin early spring green tea. Smell was out of this world, I got a lot of those baozhong aromatics. The taste was kind of a generic green tea flavor though. Green bean and spinach notes, but very thin and lacking depth. Unfortunately, that's the story with all Tai...

Any recommendations for spring 2019 baozhong? I heard this harvest isn't very promising due to bad weather in Taiwan. I tried one baozhong (from baguashan not wenshan) but it was pretty lousy. TTC is sold out and a lot of other vendors don't have it on stock. Can anyone share their experiences with...

Any recommendations for spring 2019 baozhong? I heard this harvest isn't very promising due to bad weather in Taiwan. I tried one baozhong (from baguashan not wenshan) but it was pretty lousy. TTC is sold out and a lot of other vendors don't have it on stock. Can anyone share their experiences with ...

This morning had some Taiwanese Qing Xin early spring green tea. Smell was out of this world, I got a lot of those baozhong aromatics. The taste was kind of a generic green tea flavor though. Green bean and spinach notes, but very thin and lacking depth. Unfortunately, that's the story with all Taiw...