The Sip Tip

Phew...

2013-05-20T17:40:00.000-04:00

Wow I am really not sure where the past few weeks went, somewhere in there I hit the Quarter of a Century Club, but was so busy getting things ready for the new job, and the move to a new place that I didn't really get to sit back and enjoy it. In fact I have a sample of The Mandarins Tearoom 1960s Shui Xian that I had hoped to crack open and enjoy on my birthday. Needless to say that did not

The Sip Tip Moves to Lansing!

2013-05-01T20:39:00.004-04:00

Assuming the background check and what not passes, I will walk past this site multiple times a day, on my way in and out of where I will be working. This is because I got offered a job working in Lansing Michigan, and I hope to move up there rather soon, as they want me to start as soon as possible. All that being said posts might be fewer and farther apart for a bit until I get situated.

Pouring a Kyusu to avoid clogging

2013-04-26T21:43:00.002-04:00

This question comes up far more than I have expected, and I have myself struggled with this problem several times, but when pouring a kyusu it is not uncommon, for the filter to clog. This happens most with kyusu with ceramic filters, which true teaware addicts seem to love because the entire piece is made by the ceramic artist and there is no additional metal filter. Which ever way your mood

The State of my Tea State!

2013-04-22T20:14:00.000-04:00

While I sip on some very good sencha, realizing I am down to nearly 100grams of the Japanese goodness, I can not help but think that Shincha Season is in full force but due to life I am forcing myself to step to the sidelines for the most part this year. Life happens, and because it happens I am stockpiling cash as much as I possibly can while I eagerly search for employment. It is the

So out of the box, the leaves don't fit in!

2013-04-18T15:31:00.002-04:00

So any of us that have been around the block a few times realize we have our own preferred brewing styles for nearly every single tea we come across. Having heard good things about Da Yu Ling, I picked some up from a newly started vendor. Initial impressions were lack luster, they seemed to fall quite flat. Turns out I brewed it incredibly too light. Even though that is how I usually approach

Not old, but Not Young Puerh

2013-04-13T16:57:00.002-04:00

I used to really enjoy 10-14 year old puerh, back when I thought it was the definition of aged puerh. Lately I have realized even at that age it can still taste quite young, and lack the deep and wonderful qualities I have since come to associate with aged puerh. This was seen in a 2002 Haiwan HOP puerh today. Claiming to have leaves from both Yiwu and Menghai regions, even though it is quite

For Those With Large Hands

2013-04-13T01:01:00.003-04:00

I have long since known that I have larger hands than most people, it fits as I am a larger person than most people. It did not occur to me though that it would be a good idea to post a blog about using teaware with larger hands, as quite a bit of the smaller, and more reasonable single person teaware items are designed for people with very small hands. Japanese kyusu's are oddly not a problem

Lets brew some Jade Tie Guan Yin

2013-04-08T09:00:00.001-04:00

A new video, in which I brew some Jade Tie Guan Yin. A very nice Tie Guan Yin which honestly didn't shine until the second infusion and later. I of course in my own fashion stumble to talk about what I am tasting and feeling about the tea while brewing the first few infusions. Enjoy!

Teaware Choices

2013-04-07T12:29:00.003-04:00

I feel one of the things people associate with me and tea is my teaware, and while I have spent more than I probably should have, I feel it makes the sessions better in an almost intangible way. If you are into eastern mysticism they can often try and explain that away using energies and what not of the various pieces. What I am about to say does not conflict with that it is more of just an

Approaching a new (to you) Tea

2013-04-02T11:20:00.001-04:00

New video is up on how I approach a tea that is completely new to myself. The main idea is a a more neutral leaf to water ratio ( not light, but not packed either) and then brew it similar to how you would brew most teas of that style. Its a great way to get an idea of how you should brew the tea in the future. Namely does it seem like it can really be pushed, or should it be brewed at a

Spring Cleaning ( of sorts)

2013-03-28T12:39:00.002-04:00

Spring is coming! (Or at least I sincerely hope so). It has been a wild March, which at least in all but the first week of March here in West Michigan our Average high temps are usually decently above freezing, and in the latter part of the month our average temps are usually 50F if not slightly warmer. In reality this month, this is the first stretch of days nearly all month that we are

Gaiwan Instructional Video.

2013-03-23T15:43:00.000-04:00

Warning I actually narrate this video, so if you ever wondered what I sound like you now get to hear what I sound like through a fairly bad microphone on a point and shoot camera, either way I am taking the cover off of my voice in this video, as I felt it was by far the best way to attempt to explain how I use a Gaiwan when brewing tea. If I were to go back in time and tell myself how

Aged Puerh Brewing video!

2013-03-21T11:06:00.001-04:00

As promised, I decided to show off my new yixing, by brewing up some aged puerh and filming it as well. This is an incredibly delicious tea, and I hope to write up a review of this tea soon. But for now enjoy me brewing up some 80s loose leaf sheng puerh.

Revisting Aged Puerh

2013-03-16T19:43:00.000-04:00

Do not get your hopes up, I am still more or less hopeless feeling on a lot of Young Sheng Puerh. I do not think it is horrible, I do actually enjoy it occasionally, but sadly that occasionally is once or twice a month, which at this rate means my young sheng currently on hand will last likely over 5 more years. Aged sheng is very very nice, and while everyone has a different idea of what

Yixing Red during a snowy March day

2013-03-12T11:32:00.002-04:00

Was cruelly tempted with the weather I love so much on Sunday, and today I am quite annoyed that here in West Michigan we are back to cold and snowy. Well I dragged myself onto campus this morning only to find out that my morning class was cancelled, and seeing as how I had some errands to run in the middle of the day between classes, why not head straight home and brew up some tea this morning.

Casual Sunday Tea

2013-03-10T14:21:00.000-04:00

There is not much better than kicking back and relaxing on a Sunday with a nice strong cup of good quality tea. Of course good quality teaware doesn't hurt either. Feeling inspired lately, I decided to shoot another video. So now you get to take a peak at the first infusion of a wonderful session of Sunday sencha. Not really apparent in the video but this session I made it extra special

Dealing with Stress

2013-03-09T13:11:00.000-05:00

So I do not share a lot of my personal life on the blog, although avid readers will have picked up a few details here or there. Well yesterday morning I had an incredibly important exam, and I was a huge ball of stress leading up to the exam, but I almost felt worse once the rush from the exam was completely over a few hours after the exam was over. I think I might have finally shaken the

Balhyocha Brewing!

2013-03-06T15:43:00.004-05:00

It is spring break, and while its filled with a massive amount of studying, I am taking breaks when possible to attempt to film a video. I received a request for a Balhyocha brewing video, and I was more than happy to oblige with one of my favorite Balhyocha's. I really should have calmed down a bit when filming this video as movements are rushed, and the teapot likes to drip excessively when

High Fire Tie Guan Yin Caught on Video!

2013-03-05T23:19:00.003-05:00

I should note this is the Casual variant of this tea, while still packing a mighty punch is less aggressive and likes to show off all of its features throughout a long encounter. This is not the Chouzhou style variant which is often like a tornado, short lived and devastating. Again I showed a rinse and two brews, also a delicious method for ensuring you get the most out of your tea, by

Sencha Steaming Levels

2013-03-02T10:05:00.002-05:00

Sencha steaming levels -- they are more what you would call guidelines. I am sure most Japanese tea drinkers that order from multiple sources share similar frustrations as myself. But before I get too far, lets recall what the steaming levels of sencha are, and how the leaf looks for each one. Asamushi - Light steamed sencha. Personally my favorite style, maybe because it requires the least

Koicha-- I believe I can fly!

2013-03-01T11:12:00.002-05:00

Let me preface this and the video I post below as saying that I have never been to Japan, or had a tea master (in some sense of the word) make me koicha. As such its mostly a self taught technique based on reading, viewing pictures posted online, and discussions with a few people that have had such experiences. I have been told that mine looks a little thin for koicha ( if you can believe it),

Finding Favorite Shops

2013-02-26T22:31:00.002-05:00

I often feel tea drinkers go through a multitude of phases, though not everyone goes through the same phases. In my personal experience; I have had two main stages in my tea drinking career, the first being the try every single place I can find once, and the second being I'd rather order from as few different shops as possible but have them be quality. I have not fully merged into the second

A video of me brewing with a Gaiwan

2013-02-24T12:52:00.002-05:00

I oddly don't get as many questions as I used to involving how to actually use a gaiwan, so I am not eager to actually make such a vide. Either way I figure you can get a hint of how I personally like to use a gaiwan in the following video of me brewing up some delicious Alishan. I am sure I will get a few questions the Gaiwan is the small 60ml or so Gaiwan from Stephane over at Teamasters.

Tea the Mental Reset Button

2013-02-22T21:22:00.001-05:00

Tea is a wonderful escape, and I am quite glad I rediscovered this little fact. For a while in the past few years, I was quite confused about why I enjoyed tea so much. Tea was still very nice, a very enjoyable drink, and something I turned to incredibly often. But lately I have started to really see the tea light (sorry for the bad pun). I've learned when you are wound up like a wind up

One of those teas...

2013-02-20T18:42:00.002-05:00

I wonder if other people have "one of those teas" which they absolutely love it when they just recently got it on hand, but once you get towards the end of the supply you are left being glad its finished. On top of just being glad its finished, you think to yourself "I have no need to replace that any time soon." If you can tell by the picture Matcha is "one of those teas" for me. Every time