Thanks for sharing your experience! I am waiting for my kobiwako to arrive.S_B wrote: ↑Sat Oct 03, 2020 6:28 pmI did, but I personally think it works best for things unroasted or lightly roasted at most. I stick to sencha/gyok with it mostly, as it seems to do very well with Japanese teas. If you end up experimenting with the clay and other types of tea, let me know!Did you ever end up trying it with roasted oolong?
Hokujo, Kobiwako & Iga Clay
Iga Natural Red Clay brewing up a storm with lightly roasted DanCong... served with Nosaka Red Clay ... and unmatched cups... hehehehe... blissful night.
Cheers!!
Cheers!!
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@OCTO
Are you designating cups for specific teas?
Are you designating cups for specific teas?
Just received the kobiwako shibo from HoJo! Immediately brewed a shan lin xi ive been drinking almost every day recently. I can confirm the clay seems to make an immediate impact: the tea has a much deeper tropical fruit sweetness that i associate with green oolong. This flavor also seems to linger for much longer than with porcelain. At the same time, the aroma is also reduced, but not
by too much. The tea also seems thicker. Very pleased with the purchase. Would not have known about this clay without the great information found on this forum. Thank you.
by too much. The tea also seems thicker. Very pleased with the purchase. Would not have known about this clay without the great information found on this forum. Thank you.