What Green Are You Drinking

Non-oxidized tea
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LeoFox
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Sun Nov 13, 2022 9:12 am

caj wrote:
Sun Nov 13, 2022 8:08 am
Hmm, thank you! I probably steeped too long.
Apologies for my shorthand-ratio format, I will write them out from now on. x:y is tea leaf to water in g. So 1:100 is 1g leaf to 100g water (very close to 100ml water, for all intents and purposes). In the first couple days, it was formally 2g to 200ml water. The third day was vendor's ratio of about 4g to 200ml. This one went bitter if I didn't watch the time looking back over my notes - I am aware of debunix' strategy to water down bitterness, which kind of works but I'd rather avoid that, so in this case, the good news is I've inadvertently discovered the limit so I can continue to fully enjoy this tea :)
Based on info I can gather, these are relatively young cuttings from some cultivar that has been growing in Hawaii - likely Japanese. Therefore, these teas may benefit from cooler infusions. Maybe try 75 C , 4-5 g / 100 ml starting at around 40s. Then 15s, then 50s
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debunix
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Thu Nov 24, 2022 8:31 am

Today I had an absolutely perfect infusion of Tsuen Aoi sencha, by way of a recent order from O-Cha. It is rich, sweet,mellow, with just enough astringency to be sencha and not a mellow light roast oolong. Love this. The second infusion is also fantastic. It's been a while since I've ordered from O-Cha, and I stocked up with several packages of this particular sencha. So fine.
matchayogi
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Wed Jan 11, 2023 7:28 pm

My first post (outside of the introductory one!!) I'm currently drinking a Karigane tea in the office. Sorry no proper teaware in the office, but I still love the fresh notes. This one is an Ujicha (from Kyoto, Japan) and I bought it at Tealife Singapore. Good quality for the price point.
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LeoFox
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Thu Jan 12, 2023 8:42 am

Was advised by dentist to avoid hot beverage after a recent deep cleaning. So am taking opportunity to dig into stash of gyokuro.

Yabukita hon gyokuro from asahina via hojo from 2021. Based on description, this was straw covered and therefore "hon", according to the hojo.

He also says this one is more floral and has less unami than normal gyokuro. He is right. Very floral with a lingering refreshing aroma that leaves Me feeling quite clean. The body is not particularly thick - and is a bit bitter - but in a cooling way.



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debunix
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Wed Jan 18, 2023 12:04 pm

Orchid Dew from Mauna Kea Tea today, grandpa style in the Flower of Forgetfulness: delicately floral, a hint of fruity, subtle vegetables, all good:
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pepson
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Sat Jan 28, 2023 5:29 am

Kabuse Ujimidori Kyoto from chamotte shiboridashi and cup.
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pepson
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Sat Jan 28, 2023 10:00 am

It is about to be nice evening ;)
Spring Snail Bi Luo Chun from YS
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pepson
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Fri Mar 03, 2023 11:30 pm

Good morning tea lovers.

Today's morning Bi Luo ;)
I am really pleased by my new Huaning Dragon Kiln cup. Cork looking beauty. Judge for yourself.
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polezaivsani
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Sat Mar 04, 2023 4:19 pm

pepson wrote:
Fri Mar 03, 2023 11:30 pm
Today's morning Bi Luo ;)
Read it as liu bao at first and been dashing around stupefied by the pale brew. Guess the tea's making me read right to left. Cheers!
Ethan Kurland
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Thu Mar 09, 2023 6:07 pm

A special, extra harvest:

Writing about a tea without giving its name. An experiment to see whether the approach is interesting.

It presents many flavors & great aroma, is smooth, gentle, subtle, & great for those who like to drink large quantities since it has nothing irritating about it & feels so light.

How this tea becomes superior in certain ways seems to be it is a second harvest that quickly follows the main harvest due to unusually warm temperatures. This one comes from very high altitude which is somewhat uncommon.

Honestly, a fantastic tea. Interesting? Cheers
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debunix
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Fri Mar 10, 2023 10:09 am

Floral? Fruity? Herbaceous? Spicy? Nutty? Fresh or cooked green peas?

Very curious now.
Ethan Kurland
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Fri Mar 10, 2023 11:29 am

debunix wrote:
Fri Mar 10, 2023 10:09 am
Floral? Fruity? Herbaceous? Spicy? Nutty? Fresh or cooked green peas?

Very curious now.
Thank you, debunix. It is floral & herbaceous for all infusions. Coming into play after the second infusion is some mint; then camphor which together might be tasted as somewhat spicy. However, whatever one tastes, it is likely not to be taken badly ever because there is a gentleness & softness as the flavors & aroma comes.

Your ? about peas might solve a mystery. I have wanted to buy & prepare frozen baby peas all week. I cannot find baby peas in supermarkets. There are peas & sweet peas. ("Sweet" does not bring a taste to mind as "baby" does.)
So, perhaps the tea is giving me the baby peas' vibe. (With butter.) I never craved baby peas before though I always liked them & bought them once or twice a year.

Cheers
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debunix
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Sun Mar 12, 2023 3:09 pm

Today I'm enjoying some An Ji Bai Cha from TeaHabitat that is now several years old, but still has a pleasing freshness. It does not have the 'cooked pea' note that I am not so fond of, and the fresher herbaceous notes are still fine enough to be worth a bit of bitterness that comes with it. It is not the mellowest of An Ji Bai Cha, but it is delicious, and I've been drinking several rounds of this over the past couple of days, since opening this last pouch of it.
Ethan Kurland
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Tue Mar 14, 2023 6:05 am

debunix wrote:
Sun Mar 12, 2023 3:09 pm
.... but still has a pleasing freshness. It does not have the 'cooked pea' note that I am not so fond of, and the fresher herbaceous notes are still fine enough to be worth a bit of bitterness that comes with it....
The taste of cooked peas is mentioned here; & I, debunix, & others (I think) have mentioned it other times. So, after finding frozen petite peas ("petite" now having replaced "baby" in pea terminology it seems) I prepared some as well as regular frozen peas. The taste did not seem the same as a green tea taste to me.

Then I made peas w/ some tiny pearl onions & lots of butter. This sweeter, mouth-coating food did come off a bit like some green tea & gaoshan that has buttery feel to them. (Not really taste-wise, just for feeling.)

I've been drinking Lishan Dong Pian. It has never been bitter. I searched for bitterness as an experiment. For a fifth infusion, I raised the temperature of the water to 92C, up from my usual 88C. I steeped for a few minutes instead of 20 - 30 seconds. These parameters did create bitterness.

Because I had eaten peas only hours earlier, I could compare the tea drinking to the smell & taste of peas. The two experiences were not alike at all.

Similar to what debunix described, a bit of bitterness along w/ good green tea freshness & delicious, herbaceous flavors was okay, but I do enjoy this Lishan Dong Pian much more w/o any bitterness. It seems 85 - 88C water for 20 seconds is right w/ no worries for an extra 10 seconds of steeping.

I have not drunk much green tea. Maybe they should be drunk in timely fashion. I don't know what is usual. I do know that this one does not taste nearly as good if it sits long. Drunk right away or several minutes after it is prepared, this is one of the best teas, I ever had. Drunk 10 minutes after preparation, it still pleases, but is not wonderful, not the truly special experience it can be.

(Sort of like normal frozen peas boiled just in water & eaten versus petite peas w/ some tiny onions & butter mixed in---perhaps = good versus outstanding.)

Cheers
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teatray
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Sun Mar 19, 2023 2:39 am

Tamamidori cultivar kama-iri cha from Mamihara (Kumamoto Pref.) via Thés du Japon (600m, summer 2021 harvest, a bit after the best before date but fridge-stored)
just over 6g in 120ml kyusu; instant pour boiling kettle > yuzamashi > (preheated) teapot (80-something deg C); 60s

My morning cup today. Had a garlicky French dinner last night and I thought I still tasted some of it on my first sip, but then I realized it's just the taste of the tea! A rich, burnt, smoky taste with culinary overtones but also freshness to the point of delivering a sweet strawberry finish. Weird but good, probably the best of the few kama-iri cha I've tried.
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