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Congratulations on the new place! We've missed you on Discord. I'll let everyone know about the news and maybe a few of the east coast members will swing by! Would appreciate it! Official opening will be later this week (probably Thursday, although the poor weather here might disrupt things). Thing...

Exciting new beginnings chofmann. Wishing you both great success. Thayer Street was my to go place for eating out when I was a student at RISD getting a BFA in sculpture. Lots of memories there. Love RISD! Brown alum myself, but the fancy light over the bar (as well as several other lights in the s...

The modern tea bar. We had our soft-launch today (and tomorrow), before our official opening next week. So very excited to have come this far.

Leafy Green is super excited to announce that it will be opening a brick-and-mortar retail location, Ceremony, in Providence, RI in the next few weeks. The store will be located in the heart of Providence's busiest pedestrian area on Thayer Street, right in the middle of Brown University's campus. C...

I haven't had the Miyabi Sencha specifically, but generally I find Kettl's gyokuro and matcha to have strong umami, smooth taste, and just generally good quality. Some are 'heavier' and some are 'lighter' than others, but hte clean/smooth taste is consistent.

Kettl does a good job sourcing very high end Japanese teas. I've met many of the farmers that they work with and they all speak quite highly of the founder.

At Leafy Green, we've used several of their teas as "benchmarks" when deciding what tea we want to carry.

How does this gyokuro compare to other top Gyokuros like Kettl's Mare Gyokuro?

But I think its this year's spring harvest since there were some weather issues. There were weather issues this year; notably very dry conditions. Overall, this affected quantity more than quality. The Spring 2018 tea, however, was probably the finest harvest in some 20 years so the comparison to 2...

Today is a Leafy Green Day. I began with Yamenohana Matcha, which is their (relatively) inexpensive matcha. The first time I prepared it the bitterness overwhelmed the other flavors. Now I find that the bitterness is more than compensated for by a flavor profile that I feel is complex for this pric...

t-curious wrote: ↑

Wed Jul 24, 2019 3:13 pm

Thanks for the explanation and tips chofmann

Happy to help out! I've been to Omaha twice and one of my good friends moved out there 1-2 years ago. I was surprised at how much I enjoyed my time there.

Umami flavor is best described as fat, and is often associated with animal fat, particularly as it relates to broth. It is not a distinct flavor by itself, per se, but it influences the other key flavors (salt, sour, bitter, sweet). I think one way to try and focus on umami is to alternate sips betw...

Edit - Issue was fixed.

A friend of mine died last year of stomach cancer and I wonder if it was because she had to sample bad teas to curate high quality teas. You asked for an opinion and many were given: sleazy marketing practices, mediocre tea quality, misinformation, deception, etc. Just how badly do you want to look...

If you're sensitive to bitterness, sadly you won't find any matcha under $1/g that isn't bitter when prepared as Usucha (or Koicha). Interestingly, some people are more sensitive to bitterness than others. My wife and I recently did 23andMe, and it turns out that I am not sensitive to bitterness, bu...

I met several farmers that produce very high quality matcha that all do this. I asked several other farmers that produce "mid quality" matcha (more Usucha grade) and they generally said that ideally they wouldn't grind tencha for a few months, but they grind it to order and therefore grind it down w...