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What Green Are You Drinking
Still enjoying Chinese greens while waiting for the 2019 versions of my favorite Japanese greens to arrive at O-Cha. Today - tai ping hou kui from Tea Trekker. It’s good for at least 5 infusions.
I love the crackle glaze on this celadon cup that I purchased from a kiln In Chiang Mai. The glaze is made with ash from a local tree, although I was told at the kiln that most of the wood now comes from nearby in Laos.
I love the crackle glaze on this celadon cup that I purchased from a kiln In Chiang Mai. The glaze is made with ash from a local tree, although I was told at the kiln that most of the wood now comes from nearby in Laos.
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Fascinating cup to enhance your tea enjoyment. I'm enjoying Obubu's Kabuse sencha this morning, sweet, vegetal, delicate, so fine, from Ginkgo's 'granite' yunomi. These are not from today's session, but are of this complexly glazed cup. I call it 'granite' because the bits of color inclusions remind me of granite rocks, with the sparkle and the crackles and bubbles like the tiny crystals that make granite so fascinating the closer you look.
It is lovelier the closer you look
It is lovelier the closer you look
I see Seven Cups, highly recommended by @Tillerman, carries Bi Luo Chun; https://sevencups.com/shop/bi-luo-chun-1/
Not sure what your location is though? This company is in Phoenix, AZ USA
That is who I ordered it from. I’m not sure who Tillerman is but let’s hope he likes good teaVictoria wrote: ↑Wed Jun 19, 2019 11:21 pmI see Seven Cups, highly recommended by Tillerman, carries Bi Luo Chun; https://sevencups.com/shop/bi-luo-chun-1/
Not sure what your location is though? This company is in Phoenix, AZ USA
I plan to brew this gong fu style starting at 6g 100ml 175f 15sec
Good to hear this. @Guy Juan I hope you find a simple site search more useful in the future; upper left site Menu, scroll down, Search. Tillerman is a well respected TF member and contributor, he shares well researched articles and sells very high quality Taiwan teas. He is a vendor recommended to you in another thread.
Almost finished with O-cha’s Yutaka Midori shincha, which was not really a favorite of mine. Every time I had it, I thought about how I wish I was sipping on O-cha’s no longer available Satsuma SaeMidori, or his 20th anniversary Sae Midori, or at least his 2019 shincha Sae Midori. Expectations getting in the way I guess. Anyway, I happen to have a bag of 2018 Sae Midori Kabusecha from Kagoshima Seicha (Organic Sencha 2018, Smile Tea by Birouen Tea House). I got it at the last Los Angeles Tea Festival and was told it won a gold medal at the North American Tea Conference 2018. Didn’t take that accolade too seriously, but now that I’m tasting it, the award is well deserved. It is a very smooth SaeMidori, rich sweet umami body without any bitterness. The liquor is a clear light yellow on 1st steep. A very good deal on Amazon. Taste is sweet pea dew with umami warmth.
Steeped 7gr/130ml/155f/1.30sec in 130ml shigaraki, Masaki Tachi kyusu with charcoal filtered local tap.
I’ve also had their organic sencha tea bags with some matcha, very tasty when I’m in a hurry and traveling. Put a few bags in a glass jug or mug and go. The company’s smile tea logo for western consumption is a little goofy, but Birouen Tea House has been in operation for 130 years in Kagoshima.
Steeped 7gr/130ml/155f/1.30sec in 130ml shigaraki, Masaki Tachi kyusu with charcoal filtered local tap.
I’ve also had their organic sencha tea bags with some matcha, very tasty when I’m in a hurry and traveling. Put a few bags in a glass jug or mug and go. The company’s smile tea logo for western consumption is a little goofy, but Birouen Tea House has been in operation for 130 years in Kagoshima.
This is the best handmade Dinggu dafang that I have ever tried. The same quality not handmade is also great, but the taste and the shape is more similar to a Baicha longjing. This one was a gift from a friend and it was really special. Dafang tea is not famous like longjing but its history is really ancient (Ming dynasty, longqing period).
It is grown in She country, Huangshan. This one is the first harvest grown in a great place in high altitude, near a lot of yellow flowers and its environment gives to the aroma the same notes. For me it was a beautiful discover.
It is grown in She country, Huangshan. This one is the first harvest grown in a great place in high altitude, near a lot of yellow flowers and its environment gives to the aroma the same notes. For me it was a beautiful discover.
@luchayi a high altitude tea grown near wild yellow mountain flowers, with a floral chestnut profile, sounds like a perfect way to celebrate the summer solstice 
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I am celebrating the arrival of summer with O-cha’s Uji Gyokuro Fujitsubo and Birouen’s Organic Sencha. Both are very smooth and lyrical, with a sweet pea umami elegance and aroma that infuses the air as I take each sip.
.I am celebrating the arrival of summer with O-cha’s Uji Gyokuro Fujitsubo and Birouen’s Organic Sencha. Both are very smooth and lyrical, with a sweet pea umami elegance and aroma that infuses the air as I take each sip.
Yes the pictures of the tea fields there are amazing! Have u ever tried the cold brewing with japanese green teas? Ice on the leaves for more or less 2 hour...Victoria wrote: ↑Sat Jun 22, 2019 3:25 pmluchayi a high altitude tea grown near wild yellow mountain flowers, with a floral chestnut profile, sounds like a perfect way to celebrate the summer solstice
I am celebrating the arrival of summer with O-cha’s Uji Gyokuro Fujitsubo and Birouen’s Organic Sencha. Both are very smooth and lyrical, with a sweet pea umami elegance and aroma that infuses the air as I take each sip.
Yes, in the heat of the summer a cold brewed gyokuro can be very nice. Here along the coast though, it is still pretty cool and foggy most days.