Your day in tea
Started with another session of Kabuse sencha from Obubu in the Seiho kyusu, pressed into service for the ailing Petr-yaki, and then moved on to some grandpa style Taiwanese high mountain oolong. Now feeling ready for something a bit stronger so am going to find a nice sheng to sip while finishing some work in the kitchen.
And I've been working on some e-mails to Nissan of knijtea.com to see if he can help with this
I verified that all the pieces of spout are there and fit together tightly, no missing chips. Fingers crossed.
And I've been working on some e-mails to Nissan of knijtea.com to see if he can help with this
I verified that all the pieces of spout are there and fit together tightly, no missing chips. Fingers crossed.
This weekend I lived on Malaysian time so I could buy a nice Hojo pot. Having some green tea in a glass but forgot that larger vessels don't cool down fast but was forced to remember
Tozo Akitsu Oxidation Back Handle Pot, and next on my list is a Joaka mumyoi.. Gotta catch em all
Did you get a tiny one? Also, you should get some of their sheng. Its actually priced cheaper than the Japanese site, and they have more options. They are very interesting
120ml, my favorite size. Oh I picked up some yancha from them and some black tea. I'm going to get more tea from them as soon as money returns
@klepto
Is there a new website that eliminates the need for emails? I tried to buy a mumyoi pot recently and all my emails went unanswered.
Many people here go through the General Manager for Hojo in Malaysia. She is very accessible, I'll message you her email.
This afternoon I had a really nice tasting with a new tea friend who lives in Seattle but was visiting LA. After asking my guest which teas he would be most interested in trying, we decided to start with an Oriental Beauty @pedant shared with me via Taiwan Tea Craft, then onto @KyaraZen’s ‘16 Anchi White Cloud, HY Chen’s ‘18 Bug Bitten, and lastly ‘18 FuShouShan. I was so pleased that all the teas were excellent, even though some could have degraded given their age, but they had not. It’s been over a year since I’ve had a serious session with anyone else, that we were both vaxed made it possible
Yes, being fully vaccinated feels so liberating, I can now invited my vaccinated friends over for a meal or tea, that’s so nice. This morning I’m having 4th, 5th, 6th rounds of yesterday’s tasting teas. HY Chen’s ‘18 Bug Bitten oolong is stellar very resinous, camphorous and keeps giving rich steeps, the big thick FuShouShan leaves took a while to wake up with heat from my mug warmer but once I got it going again with longer steeps was so tasty. The Oriental Beauty I had to be careful not to overstep and is still going strong, and the Anchi White Cloud surprised me how many more steeps were possible. These teas compliment each other well. This is a nice switch up to my morning routine.
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Victoria,
Good for you. "camphorous" still mystifies me. I have enjoyed washing w/ camphor soap at times & its scent but just cannot really grasp camphorous as a taste even though I drink some gaoshan that sometimes tastes soapy to me.
Really surprised that old Fushoushan is still good. You found a way to get to extract its flavors. Bravo!
Hi Ethan, by camphorous I’m referring to a taste like that of resinous evergreens (pine, eucalyptus, laurel). If you’ve ever made tea from pine needles that taste has aspects of camphor. I wasn’t referring to any soapy notes. And yes, I too was surprised how good the ‘18 FuShouShan still was. I had it sealed tight so that helped.Ethan Kurland wrote: ↑Thu May 20, 2021 3:54 pmVictoria,
Good for you. "camphorous" still mystifies me. I have enjoyed washing w/ camphor soap at times & its scent but just cannot really grasp camphorous as a taste even though I drink some gaoshan that sometimes tastes soapy to me.
Really surprised that old Fushoushan is still good. You found a way to get to extract its flavors. Bravo!