TeaChat

So good to see it get some action.

I have a complicated relationship with gyokuro, as I tend to prefer the lighter sweeter asamushi senchas to the fukamushi, and the two gyokuros I've tried have not been favorites. It seems like there are two possible explanations: one is that I really prefer the lighter teas with less umami, and the other is that I haven't tried really high quality versions yet.

Until I figure it out definitively, my shibo will mostly be used for Chinese greens.

yes, I drink asamushi all the day. I have 50 grams of Gyokuro The Ultimate
that I´ll try to drink but I don´t know if it will like me as time goes by (like happens with beer or yerba mate)

Maybe I´ll use my shibo for chinese teas too

I like this. It has the flavor of both and is not so fussy.

http://www.yuuki-cha.com/organic-kabuse ... ea81f5aee3

Though, they only have tea from the polluted areas at this time.

senchalover wrote:I like this. It has the flavor of both and is not so fussy.

http://www.yuuki-cha.com/organic-kabuse ... ea81f5aee3

Though, they only have tea from the polluted areas at this time.

Are the 2 in stock good? I need buy more kabusecha

lkj23 wrote:yes, I drink asamushi all the day. I have 50 grams of Gyokuro The Ultimate
that I´ll try to drink but I don´t know if it will like me as time goes by (like happens with beer or yerba mate)

Maybe I´ll use my shibo for chinese teas too

I was confused, I´m drinking kabusecha all day now

lkj23 wrote:

senchalover wrote:I like this. It has the flavor of both and is not so fussy.

http://www.yuuki-cha.com/organic-kabuse ... ea81f5aee3

Though, they only have tea from the polluted areas at this time.

Are the 2 in stock good? I need buy more kabusecha

I don't know. They are from the polluted areas so they may be contaminated. That is probably why they are still in stock. People don't want to take the chance.

Thank you for the info!!

This seller does stock quality tea. But, as price goes down so does quality too.

If anyone has a piece of the crawling shino with a sharp or too pointy piece of glaze, a very fine file will take the edge off in a few seconds.

If you are looking for a good intermeditate kabuse (in between sencha and gyo), this one from Uji is an excellent example! It is 2011.
http://www.o-cha.com/green-tea/kabusecha.html

Thank you chip

First off, I have to say that the shiboridashi is just incredibly amazing. The feel of the material is wonderful. It fits perfectly for me to do a one-hand pour. It's just awesome.



I ran a session with some gyokuro; so nice.



The yuzamashi was also great for pouring water into and waiting to cool for the gyokuro. Also an awesome glaze on it, and similar great feel.



I just brewed up the last of some TPHK in the shiboridashi, but I have to admit that it did not come out well at all -- or at least, not like it does when I brew in a gaiwan. I either need to figure out to brew with the shiboridashi, or it just isn't a good pot to brew TPHK (and maybe other chinese greens)?

But regardless, all around awesomeness... I normally keep my gyokuro at work, but I want to keep the shibo at home. I guess I'll have to leave some gyo at home... such a terrible thing

Beauties Drax! The shib and cup are amazing, but the yuza is what really caught my eye. If that was not swooped up right away, I was going to get it, fo' sho!

I am thinking most Chinese greens usually do very well in neutral brewing vessels, these definitely are not. I will have to check this out.

I would be curious to see how using your yuza and a neutral brew vessel would work for TPHK.

So tragic that you may need to keep gyokuro in two places, although it is more concerning to me that you felt it had trouble with TPHK. I'm not yet a regular gyokuro drinker, and planned tO use mine exactly for THPK--figuring the shape would work nicely with the long fragile leaves.

Sounds like Petr-Yaki TeaExperiments are heating up! Wish I had gotten some TPHK to join in!

Past experience with TPHK, I brew it in a taller than wide glass (Bodum, eh hem, coffee cup). Anyway, nice to view the leaves.

If I had TPHK, I would try using these two ways, try with both the yuza and shib. And with the yuza and the bodum. With the bodum, I pour it through a strainer.

... just sayin' ...

Try brewing the TPHK in the shib with the lid off. Just use the lid to gently slide the leaves into the water, partway through the steep. Then use the lid during pouring. I wasn't able to participate in this SO, but I have a large gaiwan that I use for TPHK and I'm guessing that so long as the wet leaves fit in the shib w/o breaking, as they do in my gaiwan, this could work.