Popular Teas from Hojo TeaSee All 13 Teas
Recent Tasting Notes
A sencha made from 200-300 year old tea plants? Definitely worth trying. This wasn’t as “different” as I expected, but it was pleasant. Good lasting aftertaste, and it does indeed have a bit more of a minerality to it than a standard sencha, as the lengthy description of the tea on the vendor’s website suggests.
The tuocha of the day came from Dag, thanks!
It’s a pleasantly sweet one, with a nice whole wheat crust’ kind of taste.
Later steeps feature some cedar as well, & I should have more to say about this, but but sorry, that’s all I got.
Oh, & this is my 3rd sip down of the day, with an remaining balance of 375 teas.
Jummy oh so jummy for the tummy :)
Still the only Shu I like. Les oomph when brewed in a glazed pot with water from electric kettle. Still a nice earthy fruitiness! Smooth and somewhat sweet in contrast to the earth flavour. or is it peat? who knows?!?
Will stick to preparing this in a reductionfired pot with water from tetsubin.
Tomorrow i will try to try out a very nice sheng! While watching the Big bang theory of c ;)
Keep sipping tea and enjoy life when possible!
1 piece / 360ml banko-yaki, Water from Kunzan tetsubin.
Followed Mr. Hojos instructions.
Unfortunatly only had time for two infusions.
Now im not a big fan of ripe pu-erh. Ivé only tried to prepare it gong-fu style in celadon and zini yixing. Both are soo soo match for shu.
I was given the recomendation to prerpare shu in a reduction fired pot using water from a tetsubin. And i must say the result was fantastic. The first shu ever that i truly enjoyed. I will try this with another sample shu ive had lying around for awhile.
The flavour was slightly earthy with a shockful of ripe fruit. A long aftertaste of fruit lingering. It left me wanting more…… A truly good experience!