Richard Kilgore

Started the day with the fine Vithanakanda Estate, Extra Special Ceylon tea from Tea Source. Followed by a couple of infusions of the aged TGY from Norbu Tea that I started yesterday.

That's an interesting option, but since you have some that hold 2 ounces, they aren't that great an advantage. Plus some leaf styles are going to be too big to fit when dry without breaking in a 40 ml gaiwan. But do take pics if you get a set or two.

Ohhh, I forgot about those. Tater Tots with lots of ketchup. And if some of that ketchup accidentally oozes on to my steak, I am happy (ashamed but happy). Where's the shame? I yam proud to love tatter tots!

Do join in, LuckyGirl!

More information on Shui Jin Gui, the second tea in this three Wuyi Oolong Tea Tasting & Discussion. From the norbutea.com site and used with permission.

This is one of a set of five Hagi yunomi made by the Japanese ceramic artist Shuho around 1980 in the Yamaguchi Prefecture. A good size for both sencha and gyokuro.

Brewed this aged TGY again today in a 90 ml Yixing made of Qing Shui Ni clay using the same brewing parameters on the first three infusions and the result was thinner and less fruity. This pot has had less use and thus less seasoning, so that may have something to do with it, or it may not be the best match for this tea. So next I'll brew in a porcelain gaiwan and see what happens. I have now brewed the aged TGY from norbutea.com in a 100 ml porcelain gaiwan using the same brewing parameters. Not as good as with the Yixing made of 70's-80's clay, but delicious and much better than with the Yixing made with recent Qing Shui Ni. Using the gaiwan the fruitiness comes through and the balance is good between that and the baked flavor. Whatever its future may be, the Qing Shui Ni is sucking the fruitiness out at this point. (That actually may be a good sign. More on that as this pot seasons from use.) Clarification: in the Qing Shui Ni Yixing and the gaiwan, I brewed all infusions at 205, not in the graduated steps I used in the first Yixing. The hotter temp really brings out this tea. I may need to try it closer to 212 F just to see what happens.

Actually, Tony, your water comes from a lake just up the road. I have been using a Britta pitcher and it does a good job for my taste buds, but I have not tried anything else. Next time I run out of filters, I may try a Pur. You may want to consider one of the solutions up topic, particularly the Berkey recommended by andiesenji. If I was going to go to something more serious, it would be the travel version, since I could, well, camp and travel with it, as well as use it on the counter.

Must have been an Assam Saturday, Jeff. I also had an Assam Konghea Estate, Golden Bud from Tea Source. Very nice! Today started with an enjoyable Puttabong Estate first flush Darjeeling from The Cultured Cup. Then continued with some experiments brewing the Aged TGY from norbutea.com in alternative tea pots. See the Oolong topic for more on this.

Brewed this aged TGY again today in a 90 ml Yixing made of Qing Shui Ni clay using the same brewing parameters on the first three infusions and the result was thinner and less fruity. This pot has had less use and thus less seasoning, so that may have something to do with it, or it may not be the best match for this tea. So next I'll brew in a porcelain gaiwan and see what happens.

Does the "thousand mile fragrant" name refer to how far away the aroma carries, or is there more of a story to it?

I would really be interested in seeing pics of all of these when you have time, Erin.

I have simply been rinsing mine out well, letting it stand on end and air dry as long as practical and then storing in in the plastic sleeve - handle down - with the lid off. So far this seems to work okay as far as mold prevention goes. But on my next order, I am going to get a kusenaoshi (whisk keeper) from Dan at yuuki-cha.com. These doo-dads are designed to help the chasen maintain its shape longer.

If it is a tall or round shape kyusu you can try filling it about 80% full max; if it is a flatter shape, you can try filling it about 60% max. That's the usual recommendation.

Fukamushi is typically sweet and with little or no astringency, so even with your sensitive astringency detectors you may be able to handle a usual leaf:water ratio (.6 g per ounce) and closer to usual steeping times. Worth experimenting anyway. Can you clarify how much water you are using, WC? Is that 6 ounces (180 ml) when the kyusu is filled about 75 - 80%, or do you mean something else?

I have had five infusions of the aged 90's TGY and will continue with it tomorrow since it is holding up well. Also brewed a small pot of the Ceylon Vithanakanda Estate, Extra Special from Tea Source. A lovely, complex tea.

We have lots of wild boar running amuck in Texas, but I don't think I am going to be able to chase one down this winter. From your description, it sounds like flank steak may work for beef, or then a high quality pork, of course.

Never made it, but I love C&D. I'm in. So how do you all make the dumplings for this?

This is a Taikai-Chaire Japanese tea caddy made by the ceramic artist Teiichi Okitani in Kyoto Prefecture, likely in the late 70's - early 80's. It is protected by a shifiku of silk and the wooden box signed by the artist.

Brewing the aged TGY (1990s) from norbutea.com thanks to WC reminding me of it. Brewed in a Yixing made of 70s-80s clay. 7 g: 100-120 ml in this 170 ml teapot. The temp gradually increased over the first three infusions - 195, 205 210 F. Enjoying the third the best so far: fuller, richer and better balance between the roasty and fruity flavors. More to go.

Starting the day with the aged TGY (1990s) from norbutea.com thanks to WC reminding me of it. More in the Oolong topic.

Matcha from a couple of days ago. A yuuki-cha matcha prepared in a chawan made by Chicago studio potter Jay Strommen. The clay is his own brew and the style is a blend of Shigaraki, Bizen and Shino.

Ate at a Szechuan Chinese restaurant with friends last night and was served the usual insipid green tea bag pot of flat, flavorless tea. But the food was terrific, so next time I may ask if I can provide the leaves. A comparatively slow, but good day for tea today. Brewed a pot of Organic Uji Tokusen Sencha from yuuki-cha.com, in a Nasu Banko Yaki Kyusu, and have been sipping it from a rough sand Hagi teacup. So what teas are you drinking in your part of the tea drinking world?

It's been a few weeks since I have brewed this, WC. I agree that it's an interesting tea, and a little different than the other aged Oolongs I have had. Don't know if I have any notes, but recall that I brewed it in the 195 - 205 range and that it responds well to good Yixing clay. I'll have to brew it at different temps, different leaf:water ratios and different Yixings and see what happens.

Looks delicious, Elie. I wonder if a second baking stone below the tourte would provide more heat from the bottom that could help with the little bit of excess moisture.