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Drinking organic first flush from Mauna Kea Tea. Spring comes early in the tropical island of Hawaii. When you have great tea and good water, who really needs the fancy hardwares? One of the best green teas I have ever tasted and it comes from the land of the free. Happy new year my tea friends. ./...

A mayake Sou will be a nice addition to your collection McScooter. Did you try more leaf lower temp yet? Like 6g/100ml/145f/90sec. or even 10g/100ml/140f/90sec. I find when sencha lacks ummph it does well with more leaf/cooler temperature. I haven't tried the ratios you mentioned, but 6g/100ml is e...

...While rich in umami, it can be a slighly finicky brew due to a slight astringency that can pop up, pending parameters. Brewed with less leaf (~2g per 100ml in this 170ml pot) and lower temp today (160F). Quite nice, but lacking in the umami punch a bit so should have brewed a wee bit longer.... ...

Happy New Year everyone. LeoFox sounds like a really nice run with DYL. With slightly cooler temperatures here along the coast I’ve been enjoying various oolong. Most mornings HY Chen’s fleet of roasted DongDing, or HT Chen’s (Tillerman’s laoshi) roasted DD and a roasted Lishan DongDing he made. It ...

Huh, interesting. I've always used Brita filtered water (though at home, the water is pretty hard locally) and haven't had issues with any of my teas in the past, so I thought it was an issue just with the tea. Thanks for the link and info! Victoria I also use Brita filter tap and had this happen o...

Beautiful light, on a beautiful pot @Bok.

I had a similar issue with a roasted high mountain oolong and posted about it. In the thread there are a few causes mentioned, both having to do with mineral components; Yesterday, I had a mystery roasted oolong that foamed a little on the first two steeps, and also had what looked like an oil slick...

Nice collection

In order for your images to post you should attach directly, rather than host on google drive. Also, so members know something about you I recommend you Introduce yourself.

Revisiting this thread while I sip on Eco-cha’s charcoal roast High Mountain, which was a gift with my recent order. It’s really very good, I’m pleasantly surprised. In early January I ordered a bunch of samples of their roasted oolong, because I was worried my main source might not come through for...

Welcome to TeaForum everyone. Nice to see you back @Frisbeehead

Wow, now that takes some skill .

No additives, it is kaolin clay, rich in kaolinite, often used to make porcelain. I have a few unglazed kaolin cups as well, silky smooth to the touch due to the structure of the clay. Here is a description of various clays https://www.thesprucecrafts.com/clay-basics-2746314 Thanks a lot, interesti...

I think what is happening is seaweed covered areas and interior of kyusu is not as directly exposed to oxygen rich higher heat in kiln. When the interior clay of mogake kyusu is the same color as exterior, I’m thinking the seaweed wrapped lid is fired separately, ie not ontop of kyusu inside the ki...

Laterally-related question : do you know what makes clay white? In the case of this pot, the inside seems darker, while the outside seems lighter. In other cases, I see kyusus which, I think, have the inside as light as the outside. I think what is happening is seaweed covered areas and interior of...