@Thad E Ginathom I should also note that I didn't chop off a single portion of my body as I did last summer splitting kindling for the first time in about 20 years. Luckily I had just gotten the axe razor sharp so it passed very cleanly through the tip of my thumb. The thumb part grew back because I'm a lizard person.
@Vansen I was excited to have use of my kitchen again, so I was washing my gaiwan when it slipped out of my hand and shattered in the sink. That's why I don't buy expensive teaware.
I was using the kyushu instead, it's a large-ish 300ml kyushu because I only really like the expensive gyokoro so I don't buy it very often and mostly drink karigane which is much more affordable for the top tier stuff, and brews well in larger batches.
However, I'm currently obsessed with high mountain oolongs from Taiwan, so I was brewing one of the more subdued "milk and honey" oolongs in the kyushu. I notice a lack of aroma and complexity when brewing oolongs in the unglazed kyushu as opposed to the glazed porcelain gaiwan, but the milk and honey variety is more sweet and full bodied - not big on aroma or complexity, so no big loss.
I own/owned(sold one kept one) some coffeeshops in Chicago, so I got to try out a bunch of teas and tea preparations from wholesalers when I was still living and working there. I was always drawn to the subtle flavors and lack of astringency in oolongs and gyokoro/karigane.
Thanks, I'll check them out. I've been getting some teas from the shops supplier, Spirit Tea, some Japanese teas from hibiki-an.com and Taiwan oolongs from floatingleaves.us
I remember looking at one of your posts, seeing a tea name that looked like something the people I buy from would call it, and then being mildly disappointed it wasn't actually from them. Always good to find more places to look...
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