Photos Knives and tea, pix thread

[Culprit99]

The leaves go to the pot (kyusu) loose. This allows the leaves to open up properly and release as much flavor as possible. Typical Sencha brew time is around 1 minute, sometimes more for some more delicate sencha types with lower brewing temperatures. Traditional Japanese pots have ceramic filter with relatively loose holes. This lets lot of the tea flavor through and is desirable. Some flakes might come through but are small and add to the flavor. After that the tea is poured to either cup or cups, or a pre-warmed vase if the tea doesn't fit to the designated drinking cups. If the tea is poured on two cups (as it is often done in our household) the tea is never poured to one cup first and then to second but little sips altenating from cup to cup to give stable flavor for both cups (the tea is more flavorful at the bottom).
Brewing can be repeated easily for 2-3 three times with same tea without losing flavor where each cup can have slightly different taste.
Part of the pleasure is sniffing the dry tea and the tea after it's brewed.
And no honey!

Thank you for the explanation - I’m learning more each day! I might look into a kyusu. More to read up on.

 

[A.L.]

Thank you for the explanation - I’m learning more each day! I might look into a kyusu. More to read up on.

Tea is a great hobby!

 

[jmh33]

 

[K.O.D.]

My morning Earl grey

 

[Greggy]

Tea is a great hobby!

My passion/interest for and in tea is greater than that for knives. A healthy lifestyle choice and pleasurable at the same time. I limit myself to black teas, but occasionally keep an oolong around, typically Taiwanese varieties of the latter.

 

[Greggy]

Chinese black tea with ceramic teapot and slip joint knife.

 

[A.L.]

My passion/interest for and in tea is greater than that for knives. A healthy lifestyle choice and pleasurable at the same time. I limit myself to black teas, but occasionally keep an oolong around, typically Taiwanese varieties of the latter.

Yeap, you nailed it. We have hoarded a bit too much tea and haven’t had to buy tea in over a year now. Need to destroy the stock first and it looks like a desparate task!

 

[Culprit99]

Afternoon tea with my new telework EDC that showed up in the mailbox from the Exchange a couple days ago!

 

[RokJok]

Spydie, Becker, & Carter Muteki wharnie.

 

[Dextar]

Spydie, Becker, & Carter Muteki wharnie.

Wow, it that Ali Shan Oolong?

 

[A.L.]

Afternoon tea with my new telework EDC that showed up in the mailbox from the Exchange a couple days ago!

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If you ever get puerh in a disc that should take care of it!

 

[RokJok]

Google translate says Shibao tea when going from simplified Chinese. When I ran it from Japanese, one iteration did translate out Ali, but not the rest of the brand. The package is real wrinkled from vac pack, which makes it tougher for the app to read. It'll be interesting to see how it tastes.

I'm not a tea afficianado, so if it's high quality exclusive or exotic tea of some sort I'd likely just say "Hey, that's some mighty good tea!" at most. Matcha is sort of the top of the totem pole in my world, and Costco's Kirkland Ito En green tea bags are close enough for my tastes.

 

[cbach8tw]

I sometimes put cream in my tea as it steeps, usually black English breakfast tea and it is good, I think the British use cream. However, I grabbed caramel macchiato this time from the fridge at work, it didn’t taste too good, maybe the caramel gave it an awkward aftertaste. I did use my knife to open the tea packet….just because. I usually use hazelnut cream.

 

[Barnacle-bill]

 

[Culprit99]

Happy Thursday with a Buck 055 from 2009.

 

[Culprit99]

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That’s a cool picture.

 

[Culprit99]

Friday! And another snowy telework day gives me the chance to carry something I wouldn’t/couldn’t in the office. Today it’s one of my first two Buck knives. My father gave me a 503 and my grandfather gave me this Ebony 425Mod 110 in the same year, 1991. I still have the black nylon Velcro sheath it originally came with, but it told me it much prefers to ride around in this sheath. Something about being able to breathe and not have a bag Velcroed over its head. LOL!

Here’s a couple pictures of me and this knife on a fishing trip to Canada with the man who gave it to me. And a bonus picture of grandpa just because this is the path my mind goes down when I pull out this 110.

 

[Culprit99]

I hope y’all are enjoying your Saturday as much as I am.

 

[Culprit99]

Happy Sunday! After cooking up a pot of venison chili for the church’s anniversary this evening, I wasn’t in the mood for hot tea so I made iced. And what knife would you use to make chili on 1/21? Why, a Buck 121, of course!

 

[Culprit99]

Happy Tuesday with my Buck 830 Marksman, one of the SK Blades versions. Speaking of which, did you see the price someone is asking on eBay for one of these?! Wow.

I still think this lock is the fastest and most reliable opening and closing, with and without gloves, of any knife I’ve tried yet. If Buck would make a version in 420HC or AEB-L, that would be fantastic!