Hojo just posted another round of available teapots!
Posted: Sat Oct 12, 2019 3:21 am
Hojo just posted a bunch of Watanabe Tozo’s Teapots today! Found out on his FB page. Hooray teaware! I must share the happiness!
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Although fermented is probably a wrong translation, Oolong will be highly oxidised, not fermented. A common erroneous translation. Aged tea or Puerh can be fermented. Unless this is an aged Oolong?swordofmytriumph wrote: ↑Sun Oct 13, 2019 12:59 amIf they still have it, and you like oolong, get the deep fermented Li Shan. It was AMAZING. It has a much deeper flavor than typical Li Shan, and it is also bug bitten. It was really tasty.
Oh good point Bok! I hadn't thought about that. No, it's not aged.Bok wrote: ↑Sun Oct 13, 2019 1:03 amAlthough fermented is probably a wrong translation, Oolong will be highly oxidised, not fermented. A common erroneous translation. Aged tea or Puerh can be fermented. Unless this is an aged Oolong?swordofmytriumph wrote: ↑Sun Oct 13, 2019 12:59 amIf they still have it, and you like oolong, get the deep fermented Li Shan. It was AMAZING. It has a much deeper flavor than typical Li Shan, and it is also bug bitten. It was really tasty.
Not replying to your ? exactly: Rather asking a ?, do you really like rough roasted oolong? I have stopped using rough roasted oolong. I draml fairly cheap roasted oolong prepared in my Taiwanese pot (porous inside/glazed outside) then moved up to better quality, then concluded top quality was really what I need for roasted oolong & that it cost no more. Getting several infusions (or more) of the best roasted tea (which is also aged 5 years making it smooth), means the cost is the same per cup. If I cannot finish the use of the leaves in one day, I make sure all the liquid is out of my pot (glazed inside & outside for this smooth tea) or take the leaves out of the pot. No problem using those leaves 16 hours or so later.swordofmytriumph wrote: ↑Sun Oct 13, 2019 1:52 amHas anyone had any luck with any of Hojo's pots smoothing out roasted oolong?
I had never really thought about it this way before. You've got a good point.Ethan Kurland wrote: ↑Sun Oct 13, 2019 7:38 amNot ?ing why you like to drink various qualities of roasted oolong (I've been there). Just reminding you that if one must invest in several pots that cost hundreds of dollars each, one might do better getting teas that don't need specific pots to taste okay.
Problem is, Zini is not Zini. There are so many variables that it would be difficult to say Zini clay will do xyz. Maybe, maybe not.swordofmytriumph wrote: ↑Sun Oct 13, 2019 1:52 amHas anyone had any luck with any of Hojo's pots smoothing out roasted oolong? If so which of his clays should I be shopping for? I've been looking for a pot that smooths out that bitter metallic note that roasted oolong sometimes has (aka my inexpensive "daily drinker" type roasted oolong). It's the only thing I don't already have a pot for. If there isn't anything he has that works fairly well for this, I will probably just end up going the zini route.
Is this the tea you mean? I have limited experience with Taiwanese oolongs so is this a good place to begin. It’s a $1/gram.swordofmytriumph wrote: ↑Sun Oct 13, 2019 12:59 amIf they still have it, and you like oolong, get the deep fermented Li Shan. It was AMAZING. It has a much deeper flavor than typical Li Shan, and it is also bug bitten. It was really tasty.
If it is not roasted, that is a difficult tea to find for top quality. In Taiwan it seems that the best of such leaves get roasted. This year I sampled 2 well-oxidized, high mountain oolongs from Taiwan that were not roasted. Nice but not deep enough in flavor.swordofmytriumph wrote: ↑Sun Oct 13, 2019 12:59 amget the deep fermented Li Shan. It was AMAZING. It has a much deeper flavor than typical Li Shan, and it is also bug bitten. It was really tasty.
That’s the one.Janice wrote: ↑Mon Oct 14, 2019 10:36 amIs this the tea you mean? I have limited experience with Taiwanese oolongs so is this a good place to begin. It’s a $1/gram.swordofmytriumph wrote: ↑Sun Oct 13, 2019 12:59 amIf they still have it, and you like oolong, get the deep fermented Li Shan. It was AMAZING. It has a much deeper flavor than typical Li Shan, and it is also bug bitten. It was really tasty.
“Deep Fermented Li Shan cha
Mi Xiang means muscatel or honey flavor in direct translation. This tea was made only from the leaf attacked by green fly. It gives extremely sweet flavor. Some people think its flavor is more like ripe mango.We oly have limited stock.”
Yeah. A while back, I posted asking for higher oxidized tea recommendations that were similar, this was the tea that prompted that request, it opened up a whole new world for me. Wish it wasn’t so hard to find.Ethan Kurland wrote: ↑Mon Oct 14, 2019 3:12 pmIf it is not roasted, that is a difficult tea to find for top quality. In Taiwan it seems that the best of such leaves get roasted.