Richard Kilgore

I have done additional infusions, all at 195 F: 4: 30; 5: 45; 6: 75; 7: 120, and it appears to have a little left to go. The sixth infusion was a little weak on taste, so I used a technique that sometimes adds to the appreciation of a tea. Take a sip, close mouth, breath in through the nose. This resulted in a rush of flavor. The seventh infusion had flavor without using this, so I think the sixth may have been better with a few more seconds of brewing.

Bill Waddington at Tea Source has contributed an Okayati Estate Darjeeling 1st Flush for this Tea Tasting discussion. He provided 10 gram samples for me and three more eG Society members. Each sample is enough to make about four cups of first infusion tea. The three free samples are available to members who 1) will do at least two brewing sessions from the sample, 2) will report on their experience and participate in the discussion, and 3) who have previously posted at least ten (10) substantive posts (questions, answers, comments that add to discussions) in the Coffee and Tea forum. Preference will be given until midnight (EDST) Tuesday August 11, 2009 to those who have not participated in the last two tastings. As always, everyone is welcome and encouraged to participate in the discussion, whether or not you receive a sample. So, please PM me now if you would like to receive one of the the free samples and participate in the tasting and discussion.

Kerry Beal got me started on Brown Betty teapots, and here's another she sent me, along with a matching sugar bowl, some months ago. It is a larger pot, about 6 cups, and was made by Sadler, one of the most successful of the Stratfordshire potteries.

All I can say is that's what Greg told me he uses for a leaf:water ratio on this tea. I added the link to the gong fu brewing guidlines as an over view for anyone not familiar with this way of brewing fine teas. No set parameters cover all Oolongs and, just as important, all individual tastes. And there are so many other factors that also influence the result of the brewing - water quality, teapot material, the last thing you ate, how you hold your mouth when you pour - that it is always a matter of experimenting a little to get the best brewing technique for my taste.

I have started another session with 5 gr in the same 100 ml gaiwan that holds about 80 ml of water when filled to the rim of the lid. 195 F temp on all infusions. 10 scond rinse; 30 second rest; 1: 20; 2: 15; 3: 20 so far. I noticed two things. First, that the flavor and aroma become more balanced on the third infusion, and second, that the flavor changes, and the flavor comes more to the front, as the tea cools while drinking it. Here are a few picks of my second infusion.

That's interesting, cdh. I'll brew this again today and increase the amount of leaf. Last time I used 3 gr; this time I'll measure about 5 gr into my gaiwan. Pics to follow. The aroma cup and tasting cup are typically used by pouring the tea into the aroma cup and then directly into the tasting cup. The tall shape of the aroma cup concentrates the aroma, so you smell that and then drink from the tasting cup.

Here's a large Shino style yunomi, about 9 ounces, made by Ginny Marsh, a potter who now lives in the Dallas area. I use it for drinking Chinese green teas "grandpa style". It's a wonderful cup that feels good in the hands. I hope to have her make several smaller ones for me.

I was not able to add Dan's images, so here are some I took yesterday.

Here's a helpful gongfu steeping guide (scroll down) that eG Society member Greg Glancy has on his Norbutea.com site. He leads off with a little background:

I think everyone has been posting tasting notes and photos as they have them to post. Except that I usually hold my tasting comments until everyone has had a chance to respond to the tea. Here's a gong fu steeping guide Greg has on norbutea.com that may be of interest. (Scroll down.)

I'll look forward to seeing all of them. For your Yixing, you may find these two topics of some interest. I'll try to address your question in the first one soon. Chinese Yixing Clay Teapots Seasoning Chinese Yixing Teapots

Wholemeal Crank asked this question in another topic:

Right. I can't imagine this catching on as a general use teapot. But for the roasty teas, it works. My guess is that this will have a short life and be discontinued, going the way of all fads. Unless it gets marketed specifically for hojicha and genmaicha and the manufacturer can sell enough to justify keeping it available.

I picked up a bag of roasted barley at the Super H-Mart this week and tried making mugicha for the first time. I first made a half liter just to see. Liked it iced so made two liters. So far I enjoy it better than the Roasted corn tea I also tried making this week. Thanks for all the brewing tips. I sometimes, but not usually, use sugar in black tea iced, but can't imagine using sugar in iced barley tea. It has just a hint of natural sweetness.

Thanks, I'll see if I can get images that will work.

futanashi kyusu futa = lid nashi = without/with no kyusu = teapot Dan at Yuuki-cha.com thinks I may have the first lidless kyusu in North America, and maybe outside of Japan. I had emailed Dan about a nice, inexpensive kyusu (side-handle) teapot, asking for some detail on it, which he provided. Then I explained that I was looking for a teapot to use for roasty Japanese green teas like hojicha, so that the flavor did not create a problem for the unglazed pots I use for sencha. He thought that was a good idea, but said that he uses a lidless kyusu for hojicha and genmaicha. I had never heard or seen such a tea pot, so he trudged through a long series of somewhat skeptical emails from me. He had received one of these a while ago as a sample, but could not figure out what to do with it. The manufacturer apparently presents them as good for Japanese green teas in general, which seemed doubtful. Then one day he brewed genmaicha in it, and it filled the air with the aroma. Now it's all he uses for hojicha and genmaicha. It's not on the Yuuki-cha website yet, so he sent photos, and I had more questions and he sent another photo clarifying the appearance. Since the futanashi kyusu was even cheaper than the one I was originally interested in, and a sale was going on, I had Dan ship one with another kyusu I had ordered. When the open kyusu arrived he had included a complimentary bag of a very aromatic organic hojicha for it's first brew, so I tried it out that evening. Standing in front of the kyusu while the tea was brewing was a different experience...the aroma filled the air. I had brewed another aromatic hojicha in a glazed kyusu with the lid off a couple of times after Dan told me about this open, lidless design, but it trapped the aroma largely. I had to stick my nose within two inches of the lid opening to get much aroma. But the open kyusu design lets the aroma waft into the saurrounding air. Dan says in smaller Japanese rooms the aroma literally fills the room. Here are links to the photos of this kyusu, used with permission. Several views of the open kyusu. And since those photos really did not show the complexity of the glaze well, here's the follow up photo Dan sent in order to clarify the unusual drip glaze with a smooth surface on top and a rougher texture about halfway down the body. Now to try some genmaicha in it soon.

Great! If you have a camera, please post some pics in the Let's See Your Teaware! topic.

Sorry to hear about your teapot, David. A gaiwan may or may not be a good alternative for you. They are great for gongfu style brewing of Chinese teas, and you could use one for Japanese greens in a pinch. Or make one cup of tea kinda-sorta western style. But those over about 150 ml become increasingly difficult to handle, and that's only a little over 5 ounces. Another alternative would be a new Brown Betty. You can find them by googling and on eBay, but they have had some crazing problems, and I am not sure that has been resolved. And no filter built into the spout. If you choose that route, I would suggest buying from a local shop or a trusted web busines who you are sure will stand about the teapot. Ask them about the crazing issue. Probably better would be an old Brown Betty made by Sadler or another Stratfordshire pottery maker, 1970s or earlier. Most have a filter in the spout. Kerry Beal has turned me into a Brown Betty accumulator. Check out eBay and estate sales. Let us know what you end up with and how you like it.

Again it's the Kukicha Fukamushi from The Cultured Cup we had recently in a Tea Tasting Discussion. And brewed again in the new Banko kyusu from Yuuki-cha.com, which I think is beginning to enhance the flavor a little. Interesting, to me at least.

What teas are you all drinking today? I started the day with a a Darjeeling, the Castleton Estate 2nd Flush Wiry from Teasource. I am fairly sure this is from the 2008 harvest. A favorite of mine.

I decided to try a lower temp on the fifth infusion - 185 F for one minute. It seemed that the aroma was diminished compared to the last infusion and the taste flatter. So on the sixth infusion I went back to 195 F, for 75 seconds, and the flavor improved in complexity with more after-taste. The aroma may have come up a little, too, but I'm not sure.

Just curious...do you have a favorite teapot? What makes it special?

Thanks. I'll try again with the toasted corn I have. I also picked up a bag of barley at the same time. When I make it, I'll post in the Barley Tea topic.

I opened my vacuum sealed sample today and started a gongfu session using a 100 ml gaiwan. It's 100 ml measured to the rim (that's just the standard way of measuring them), but holds 80 ml to the edge of the lid - the useful capacity. I weighed 3 grams of leaf and did a 10 second 195 F rinse and let the leaves rest in the gaiwan for about 30 seconds before starting the first infusion at 195 F. The infusions so far ran 1: 20 sec; 2: 15 sec; 3: 20 sec; 4: 30 sec, and more to go. Britta filtered tap water. This seems to work well as a starting point for me. I am interested in your experiences with this Alishan Oolong, so I'll hold my tasting comments for now.

Today I pulled out this TGY again and brewed it gongfu style in a small (about 110 ml) dragon egg shape Yixing pot that I have dedicated to TGYs. Still good, but my taste memory is not so good I could say it has or has not faded a smidgeon in the last two months. I enjoyed the second and third infusions better than the first, so I may not have rinsed it quite long enough (only 7-8 seconds); perhaps 20 seconds next time. More infusions left in the leaf. So, what teas are you all drinking today?