Today's morning #tea practice: a brew of Yoshiharu (Uji, Japan) gyokuro in my #shiboridashi. I went all in on this one, about 10 grammes of tea per 90 mL of cool water (50-60 Celsius) in order to draw all the umami and sweet notes. Well-brewed gyokuro reminds me of the sea, and spring. It's a really enjoyable experience.

Notes on gyokuro: https://gersande.com/tea/gyokuro.html

#gyokuro #TeaPractice #DailyTea #Cha #ChaDoRaku #TeaRitual @tea

Drinking a wulong in a style I don’t often try this afternoon as I catch up on my correspondence! This is a toasty roasted wulong from Taiwan (Qing Xing cultivar) and it’s very toasty, almost malty. The aroma after the first steep reminds me a lot of caramel and toast and squash and berry jelly (I swear it makes sense when smelling/tasting!) and mellows out beautifully afterwards, very balanced between the roasted and sweet notes.

I tend to like very flowery and light wulongs, so the fact that this one is so tasty to me is very surprising and fun. Also, perfect for a very cold January day.

#wulong #oolong #tea #TeaPractice #TeaRitual #GreenTea #OolongTea #gonfucha @tea

Link to my #TeaGarden with more info : https://wiki.gersande.com/cha-🍵/dong-ding-m.-nen-yu-(roasted)-2023.html

Photos from this morning's dawn #tea practice with my shiboridashi (it's kind of like a tea pot meets a gaiwan — very fun.)

Drinking a #gyokuro called Okabe (#yabukita cultivar — see more details on the tea here: https://gersande.com/tea/okabe-2023.html) which is one of my favourite gyokuros when I want something less on the marine side of gyokuros.

@tea #TeaPractice #TeaTime #ItsAlwaysTeaTimeSomewhere #Gyokuro #shiboridashi #yabukita #YabukitaCultivar #Senchado