Nice! Is that a Tanba-yaki cup?
Devoted135 wrote:I've finally gotten around to the Asanoka from the NOTTI earlier this year, and have been enjoying it immensely. I've settled on ~5g/90ml. First steep 150F/60s, then 150F/30s, and back up in increments of 30s. Really lovely flavors in every steep.
Along with a square of dark chocolate, it's been my go to afternoon tea this week, in my Andrzej kyusu and Greenwood Studio teacup.
Afternoon Asanoka by Devoted135, on Flickr
What a beautiful kyusu! It is simple and yet earthy, subtle and warm. I appreciate the shape and the small flecks in the glaze. Envy
JRS22 wrote:Seven 'Cups is my favorite source for Tai Ping Hou Kui, and they have 2013 tea in stock, so I've quelled my jealousy of Bad Jedi's Monkey Pit TPHK.
JRS22 wrote:My understanding is that the change, which was done for the 2012 harvest, was at the pressing stage. It made the leaves easier to work with without breakage, which improves the flavor.
I buy multiple 25 gram bags rather than one large bag so the tea stays fresher. Then when I open a bag of TPHK I store it in a large shallow canister so the leaves are easy to remove w/o breakage. This is the only area of my life where I'm OCD!
I suppose the answer to your question is the change is subtle, but I already thought that Seven Cups TPHK was better than others I tried.