What Green Are You Drinking

Non-oxidized tea
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Bok
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Mon Sep 10, 2018 1:59 am

do not even know where to post this, but I thought I’d share this.

Had an extraordinary tea: an aged Japanese green tea. Yes you heard right aged green tea. Outward appearance was larger pieces of slightly broken tea leaves, a bit like a XL Longjing. Age probably from around 1940ies and stored in Taiwan.

Leaves dark brown, almost black. The tea soup was dark-red-brown. The taste… difficult to describe as I have had nothing like it before. A bit of an typical aged tea smell as with Puerh, but not quite. Not as powerful in that it only went for a couple of infusions 7+ if I remember correctly. Needed quite a bit of leaf, pot was crammed full.
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debunix
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Wed Sep 12, 2018 10:17 pm

Accidentally or deliberately aged?
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Bok
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Wed Sep 12, 2018 11:40 pm

debunix wrote:
Wed Sep 12, 2018 10:17 pm
Accidentally or deliberately aged?
That, I do not know, probably accidentally.
Do not think Japanese did age teas back then (neither do they now probably).
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debunix
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Thu Sep 13, 2018 8:39 pm

Interesting. Victoria posted in another topic about some aged teas from Japan, but this seems out of the ranges from what I remember reading about the few of them I explored in the past.

Right now I'm enjoying a really fabulous session with Jungjak Tteokumcha from Dosim Dawan, via Morning Crane Tea's annual TeaBuy Korea. It's been a very fine and typical Korean green until today, but this session is raised to extraordinary because I was eating an artichoke while starting on this tea. I think that must be the explanation for how marvelously sweet this one tastes right now. Artichokes are good themselves, and I think in this case, they made another good thing extraordinary. Yum.
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Victoria
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Thu Sep 13, 2018 10:01 pm

Yeah debunix, this morning I was sipping on a 2016 Yame Gyokuro from O-Cha that I’d had in the refrigerator previously. It got me thinking again about aged Japanese greeens because of Bok’s post. It’s a big topic so I decided to make a separate post about aged and roasted Japanese greens. This gyokuro did very well resting in my refrigerator a few years.

I wish more Japanese greens came in smaller vacuum packed bags, like 30m, 50ml. I have two 100ml open at the moment (tea tasting at my place) and feel like I need to rush to finish them before my trip back east next week. So my rotation most mornings has been 2016 Yame Gyokuro followed by 2018 Uji Shincha Kirameki, Tsuen. Both seem to compliment each other nicely, being on the lighter side and not lending themselves to many steeps.
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debunix
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Fri Sep 14, 2018 9:43 am

I do feel a need to discipline myself with my japanese greens, one bag at a time, or sometimes one bag of sencha and one of gyokuro (which might outlast 2 or 3 bags of sencha, depending on mood and whim). These teas are so good that I can do it, but it is quite different than pondering from 3-6 traditionally roasted oolongs or a dozen puerhs open/easily accessible at one time. I do the same thing with my light roast oolongs.

This morning, more of the Dosim Dawan Tteokeumcha, so nice, but missing the honey-sweet element of yesterday's post-artichoke version. Still very fine, warm, vegetal, delightful.
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Victoria
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Sat Sep 15, 2018 8:41 pm

Used my new Shigaraki-ware shiboridashi today, it pairs nicely with O-Cha’s Yame Gyokuro from 2016 (stored in refrigerator). The pot’s textured surface and slightly moist sweating has a pleasant tactility. It’s wabi-sabi qualities of imperfection, simplicity, and roughness, highlight gyokuro’s deep green scattered leaves after decanting.

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