Sunday TeaDay 5/16/10 Brewin' in this ...

[Chip]

Greetings TeaAficionodos. Please come in to TeaDay and share with us what is in your cup throughout the day.

Yesterday we discussed our ever changing TeaCups. You can still vote and discuss yesterday's topic.

Today's teaPoll and discussion topic. 5 votes today. Throughout the TeaDay, what TeaPot are you using to brew your tea? You can continue to vote ... and share your "POT" throughout the TeaDay as the teas and the TeaPots change.

I am looking forward to sharing this TeaDay with everyone, bottoms up.

[omegapd]

A Yixing almost all the time now...I have two that are 8oz and that works best for when it's just me.

[chittychat]

I put my vote into 'others' since I am currently using a 120ml all white porcelain pot with rice grain inlay. Or would that be an English style tea pot, I doubt. I use this pot for white/light-green teas.

[dooble]

Other, a black 50ml Chao Zhou... Gongfu!

[JBaymore]

Kyusu from Kanayamayaki.

best,

..............john

[artmom]

It'll be an IngenuiTea first -- perhaps all day, if I'm lazy enough! Don't know what tea yet this morning; maybe Dawn again from Simple Leaf.

[debunix]

Porcelain gaiwan this morning. Neglected to bring green tea along, so having some nice green-ish fall Alishan oolong from Norbu.

[Skippyandjif]

Currently using a cup with a ball-shaped tea infuser... Most of my tea paraphernalia is in boxes in another state. Oh well.

I'm drinking pu-erh with chrysanthemum petals right now.

[Janine]

I use a glass teapot these days... my own sort of brew, watch the leaves, how I pour the water and how it effects temp etc, ratio of water to leaves, ... it's widemouthed like a large glass gaiwan in some sense

Today I am rebrewing the Refine Fired Old Bush Shuixian from yesterday

[laura99]

IngenuiTea this morning with Yunnan golden curls. Then YM Shincha brewed in a Kyusu for my second tea of the day.

[Victoria]

Currently a Kyusu. This morning tea is Adagio Masters TKY.

Have a nice day everyone!

[David Duckler]

Currently using two yixing clay teapots from Sun Wanquan. We use one for steeping and one as a pitcher to keep the temperature of the tea constant and to raise two at the same time. We use these for Wuyishan teas (Big Red Robe); currently steeping some delicious Qi Lan.

[brlarson]

Thin-walled, red clay kyusu from Hokujo to brew Nakai's Organic Uji Sencha Superior from Zencha.

Mmmm... delicious, brewed with 11grams in 11ounces of water at 168F for 60 seconds. This chumushi is subdued but full tasting, with deep wheat tones. This is consistent with the style of other teas offered by Zencha. Where Ippodo's Kaboku is sophisticated and stylish and Hibiki-an's pinnacle sencha is ultra-refined and -opulent, this Uji from Nakai seems almost to be made in a country style, very mouth-filling and satisfying without being in-your-face (do you know what I mean by that ).

Have a good TeaDay folks.

[geeber1]

Today I'm using my Brown Betty which is English, but usually I use my PersonaliTea from Adagio.

[Seeker]

Hi everyone!
I am returned from my wedding and Hawaiian honeymoon.
Here are a couple of shots of the banko pot I took with us (sencha every morning! ).



Just gettin' out o' bed, matcha soon, then some gyo I think.
A hearty hello to you all, and cheers!