Your day in tea

[pepson]

Morning tea Yue Guang Bai prepared in Lucie Hrbkova chamotte clay shibo and cup.

[debunix]

was it as tasty as it looks?

[pepson]

was it as tasty as it looks?

Yes. Fruitiness taste and flavor, especially peaches. YGB is not my everyday tea. I have to be in right mood for this tea.

[Vinski]

Tasty and delicious peach scented Mi Tao Xiang from Wuyi Origin. Fortunately, there are still a few tens of grams of tea left.

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[pepson]

Mi Lan Xiang was not the best idea for morning tea on an empty stomach

Teaware from Czech maker Lucie Hrbková

[LeoFox]

I'm enjoying some 'natural' gyokuro from Obubu to start the day. This is a pleasant mellow gyokuro, a little grassy, a little sweet, and just right as I await the sun and a bit of warming.

I'll have maybe one more session at lunchtime, but because sleep right now is a bit dicey already, I'm stopping my caffeine at lunchtime. So many teas, so little time!

Looking at the obubu website, i noticed this statement suggesting that they only sell aracha and not finished teas. The pictures of the sencha also seem less sorted than finished tea from elsewhere. Is it true all their teas are aracha? I know that Hojo also sells some of his zairai sencha as aracha.

[DailyTX]

Using a little teapot today. Drinking an unknown age gong ting puerh to warm up the day. Cheers to Autumn!

[debunix]

Looking at the obubu website, i noticed this statement suggesting that they only sell aracha and not finished teas. The pictures of the sencha also seem less sorted than finished tea from elsewhere. Is it true all their teas are aracha? I know that Hojo also sells some of his zairai sencha as aracha.

This prompted me to look up the meaning of aracha, and it does fit with my impression that Obubu teas have more variable appearance of the leaf/stems than most. I am not experienced enough to say whether I really prefer the taste of aracha vs more 'finished' sencha. Kukicha from stems can be quite tasty, so I do not assume stem left in aracha in any way degrades my taste experience.

This morning I'm enjoying some Tsuen 'aoi' sencha via O-cha, and this blended and refined tea is definitely more predictable session to session than the teas from Obubu, but I can see how something may be lost in keeping that smoother profile. I don't get those sometimes surprisingly brilliant infusions where floral and herbaceous notes really sing out. Today, however, I need something comforting and predictable, so the Tsuen is just right.

[side note: searching for information about stem tea brings up a ton of sites about Cannabis stem tea; searching for kukicha is a much more efficient way to go when you want to study up on Camellia sinensis versions]

[debunix]

Today has been a pleasing day in tea. I have been sleeping better so able to drink tea into the afternoons now, so more sessions per day are possible. Started with the Tsuen 'Aoi' sencha, and then had a nice afternoon session with Hatvala 'Forest Genie' sheng puerh from Vietnam. It's gotten chilly enough at times that Puerh and darker oolongs are more appealing again after a summer of lighter oolongs and greens.

Enjoying this one from a Petr Novak 'tree bark' pot and the Suzuki steel glazed yunomi, whose wide opening allows the tea to cool to slurping temperature quickly, a good thing for quick infusions of sheng.

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[LeoFox]

Looking at the obubu website, i noticed this statement suggesting that they only sell aracha and not finished teas. The pictures of the sencha also seem less sorted than finished tea from elsewhere. Is it true all their teas are aracha? I know that Hojo also sells some of his zairai sencha as aracha.

This prompted me to look up the meaning of aracha, and it does fit with my impression that Obubu teas have more variable appearance of the leaf/stems than most. I am not experienced enough to say whether I really prefer the taste of aracha vs more 'finished' sencha. Kukicha from stems can be quite tasty, so I do not assume stem left in aracha in any way degrades my taste experience.

This morning I'm enjoying some Tsuen 'aoi' sencha via O-cha, and this blended and refined tea is definitely more predictable session to session than the teas from Obubu, but I can see how something may be lost in keeping that smoother profile. I don't get those sometimes surprisingly brilliant infusions where floral and herbaceous notes really sing out. Today, however, I need something comforting and predictable, so the Tsuen is just right.

[side note: searching for information about stem tea brings up a ton of sites about Cannabis stem tea; searching for kukicha is a much more efficient way to go when you want to study up on Camellia sinensis versions]

Thank you for the info!

[Iizuki]

... the Suzuki steel glazed yunomi, whose wide opening allows the tea to cool to slurping temperature quickly, a good thing for quick infusions of sheng.

A stunning yunomi!


Myself I Just got back from travels and it's nice to have all the varieties close at hand again

[debunix]

A stunning yunomi!

that's one where I looked at the chawans made by the same artisan with that glaze, and after drooling for a while, decided that I could afford a guinomi which would be fine for sheng.

Myself I Just got back from travels and it's nice to have all the varieties close at hand again

i'm almost done with the Tsuen sencha, so I'll be able to open one of the Obubu senchas to taste for that aracha character. since my Japanese greens are usually a once daily to start the day, it takes me a while to go through them and I only allow one to be opened at a time. so the variety is there stored up and ready to go but I have to stick with one of them for a couple of weeks at a time.

[debunix]

it's just chilly enough that the heat has gone on once or twice during the day today, and suddenly houjicha feels just right.