Thanks Debunix for sharing the collage.
Finished the TD with Maiko Kinari shincha ... nice asamushi! And currently Korean Hydrangea "tea," nice and relaxing.
May 21st, '10, 22:25
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Location: Back in the TeaCave atop Mt. Fuji
May 21st, '10, 23:07
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Joined: Jan 17th, '10, 21:44
Location: Albany, NY; New York City, NY; or Bath, ME
Re: Friday TeaDay 5/21/10 Teaware TeaChat duress?
Finishing up the TeaDay with a rosemary tisane. I haven't had that in a while-- it's been missed. 
May 21st, '10, 23:47
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Re: Friday TeaDay 5/21/10 Teaware TeaChat duress?
This evening enjoying a green Bao Hong from 2009 from Yunnan, in my 'seafoam' yunomi, infused in a small kyusu from the Tokoname.jp catalog. It's a nice basic green tea, without a lot of tolerance for multiple infusions, but sweet and mild with the first couple of rounds.
And odd tea day, starting with a delicious round of Den's sencha zuiko, and then a tea suggested and requested by a colleague, 'gabaron' from Zen Tara Tea. It is specially processed to be rich in gamma-amino butyric acid aka GABA. I was disappointed that it wasn't bright green as in the photo from their online catalog, and the flavor was that of a highly oxidized oolong tea, nearly a black tea, pleasant and nonbitter, but quite thin, and that was using an amount of tea leaves that filled my kamjove when fully wetted and opened, for a quart plus a bit more of tea, an amount that usually results in rich and deep flavor from a good wuyi, taiwanese or anxi oolong.
And odd tea day, starting with a delicious round of Den's sencha zuiko, and then a tea suggested and requested by a colleague, 'gabaron' from Zen Tara Tea. It is specially processed to be rich in gamma-amino butyric acid aka GABA. I was disappointed that it wasn't bright green as in the photo from their online catalog, and the flavor was that of a highly oxidized oolong tea, nearly a black tea, pleasant and nonbitter, but quite thin, and that was using an amount of tea leaves that filled my kamjove when fully wetted and opened, for a quart plus a bit more of tea, an amount that usually results in rich and deep flavor from a good wuyi, taiwanese or anxi oolong.