Usually, for bar use at tea houses, glass pots are for white and green teas, yixing brown ones are for oolong, and others for black and puers. The reason: not to mix up the flavors, as yixing pots are known…
A little bit on teapot materials
Wednesday 29/04 – Taiwanese oolong
Last week we had 3 kinds of Chinese oolongs. This week is 3 kinds of Taiwainese oolong. The difference between Chinese and Taiwanese teas? The region in which they were grown, which includes the soil, the climate, the biodiversity, etc.…
Genmaicha
Green tea mixed with roasted brown rice (genmai). Of the 6-7 types of tea offered at Ippuku, except for sencha and matcha, I had no idea what is what, so I just randomly pointed at genmaicha. Its color: a beautiful…
Wednesday 22/02 – Miscellaneous
I came early so Sam gave me a cup of cooled White Down that has sit on the counter since morning. The taste is still smooth, gently sweet, and a bit floral like the usual white teas. However, the color…
Wednesday 22/02 – Oolong teas
Today we did three kinds of Chinese oolong, all of which are rinsed and steeped in 205F water. A little bit of background on oolong: they are 20-80% oxidized (as compared to green tea which is not oxidized at all,…
The drinking vessel matters
I’ll risk sounding like a snob while actually being an illiterate by saying this: drinking from a little porcelain teacup gives a much different, and nicer, feel than drinking from a big tea mug. And I’ll try to dissect the…