My favorite aspect of TTHK is the subtle spiciness of it, and that comes through whether I do it grandpa style, or with lots of leaves packed into a small pot and many infusions. The most delicate sweet, floral, and vegetal aspects are fleeting, but the rest of it is pretty nice too.
I am now enjoying my GZHZ with a low ratio of leaf to water and multiple infusions from the pot for breakfast, in place of the usual morning sencha or gyokuro. Like TPHK, one of the great joys of it is that it is so versatile and so good with different preparations.
What Green Are You Drinking
It’s a fun hobby, mines only somewhere around 12 years old, produces just enough to toy with. I’m new to the forum and trying to figure out loading pictures, I’ve attempted to add a picture below I took of some as it was being rolled. In short I pick, steam very briefly and then roll on paper over very mild heat and then dry and age. The tree is shaded part of the day and produces a very tender leaf that is also fairly deep in color.
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The scent is indeed very nice. Being able to experience the changes in the process from green to vegetal to grasses and monitoring the changes as it ages really gives an appreciation for the full spectrum of aromas and flavors in finished products. Here are some silver needles from the same tree early in the season.
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Under the influence of the water thread I tested some of my d:Matcha sencha this morning with Walgreens Iceland spring water and found it to bring out a sweetness I have not noticed previously. Not one to waste good leaves, I enjoyed them with this mornings Tamagoyaki. 3rd infusion pictured, as I forgot to photograph the first two. Don’t make fun of my gravy bowl shib 
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