cwbe coordinatez:
101
63564
63588
63843
5317111
5317743
5317755
5317768
5318154
5318274

ABSOLUT
KYBERIA
permissions
you: r,
system: public
net: yes

neurons

stats|by_visit|by_K
source
tiamat
K|my_K|given_K
last
commanders
polls

total descendants::2
total children::1
show[ 2 | 3] flat
Pockam si na ichibanu radsej. To je schincha lenze drzana v chlade a lacnejsia :)




0000010100063564000635880006384305317111053177430531775505317768053181540531827405318324
ezorro
 ezorro      29.04.2010 - 08:13:12 (modif: 30.04.2010 - 07:48:30), level: 1, UP   NEW !!CONTENT CHANGED!!
old kyoto style rules... ci kuradashi ako to nazyvaju v hibiki-an
vyzreta plna chut je good 4 me

troska dovysvetlenia od japonca (nie hibiki-an)

> I would like to ask you about your teas that you once mentioned that
> they are different are made the old Kyoto style way. Can you pls
> describe a bit as I do not know much about it and I would like to learn.

Recently, it is increasing Fukamushi tea (deep steamed) in Uji.
But we believe normal steamed tea is traditional Uji tea.

And many merchants do strong dry to make toast aroma.
But we like natural leaf smell, and it is the aroma of Uji tea.

Almost merchants do vacuum pack, and keep in -5~20 degrees, but we never do
vacuum (bit air mature), and keep in +8~12 degree.
Vacuum way keeps color and aroma fresh, but very strong and light.
But small air matured tea will be mild and deep rich taste such like good
wine.

000001010006356400063588000638430531711105317743053177550531776805318154053182740531832405319104
azazel_the_real_one{outKasted}{outKasted}
 azazel_the_real_one{outKasted}{outKasted}      29.04.2010 - 14:51:27 , level: 2, UP   NEW
Dik, zasa som o trochu mudrejsi :)
Takze 18 mesiacov pisu :) mno to budem cakat do oktobra.