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So basicaly the same concept as the "ware house" Tokusen Gyokuru? That was nicer than regular Gyokuru Well, there are various grades of Gyokuro for sure, even though the expense of shading for 45 days is already costly, then presorting only the finest leaves and then time needed for aging. Windowle...

This is a good post about aged gyokuro:

https://japaneseteasommelier.wordpress. ... yo-tanabe/

So I tried yee on tea again :lol: https://www.instagram.com/p/Ck4dMzAOHa_/?igshid=YmMyMTA2M2Y= Previous post about the shou: https://www.teaforum.org/viewtopic.php?p=45075#p45075 Feeling brave - I decided to try this yee on 2001 LB again after a year of airing out in my super dry storage The smell ...

Been enjoying the sejak in a 230 ml glass pot - 6g really open up to fill the space

Trying the mud and leaf shan kiln cup with white tea. Again it seems a bit muting compared to thin porcelain.

Now I'm not sure what to pair with this cup anymore- maybe aged teas...

I took the opportunity to get this one (...) My honest impression is that 230$ original price is way too high for something like this. No comment on the actual cup because I never held one, but in Shan kilns' Tmall store, Shan series Fang Hua cups (芳华杯善款) are currently listed for CNY 1480, which is...

.... When paired with this green tea that I've been drinking every day, it seems to reduce the higher aromatic notes quite dramatically- and to flatten the body a bit. The aftertaste seems to be preserved. Leo, Your comments about celadon effecting what you taste surprised me. You are much more lik...

I took the opportunity to get this one https://www.teaforum.org/viewtopic.php?f=57&t=2628 https://www.instagram.com/p/CwQo4qpOTSq Original page for the item from mud and leaves: https://mudandleaves.com/products/75ml-limited-edition-ruyao-fanghua-%E8%8A%B3%E5%8D%8E-chicken-heart-cup My honest impres...

I know it's nothing new, and that in the better cases it is achieved by a processing rather than scenting, it just why is there so much of it lately? Like I go to a local teastore, ask for a good hongcha, get offered jinjunmei, which i politely turn dow, just for the next tea, which seem to be some...

https://www.pageoftea.com/smart-tea-drinker From beginning is good idea to focus on processing first ( since this is what mostly influence the taste of the tea ) , means trying black teas by different ways / levels of processing. Light oxidized like golden tips Dian Hong – Ji Si ( the small or big y...

Heard from Eric Glass that the hard-core korean tea drinkers like super cool 40C infusions for green- didn't specify amount but maybe relatively low. So I tried it with Kim Jong Yeol's 2023 Chungiljem Sejak green tea as posted above. Having tried 80C, off boiling and now..40C.. I feel boiling is sti...

Very nice experience with Dosim Dawan's So-ip-cha via morning crane https://www.instagram.com/p/CwFjHVaOiU2/?igshid=MzRlODBiNWFlZA== Check out the Cafe on their farm https://www.instagram.com/p/Cv-UoRBuvBw/?igshid=MzRlODBiNWFlZA== https://www.instagram.com/reel/CbxP36OJt70/?igshid=MzRlODBiNWFlZA== I...

Trying this tea again with tozo's reduction akitsu mumyoi - the result is very poor. The clay seems to kill the body to the point it seems stale..... Just wondering if the comparison of the pots' effects here comes down to unglazed clay versus glazed. (I don't know about tozo's pot.) This was betwe...

Trying this tea again with tozo's reduction akitsu mumyoi - the result is very poor. The clay seems to kill the body to the point it seems stale. Going back to porcelain- the tea returns to life.

After 2 days of this tea being open, I suddenly find it has developed some characteristics that remind me of lightly oxidized gaoshan oolong Not a bad thing for me at all - but I can see how some may see this as a flaw. This tea Is quite interesting- reminding me of kamairicha, sheng pu and gaoshan ...