Welcome to TeaForum @Tom_Bombadil. A slow down in number of flights has affected shipping worldwide. My last two O-Cha orders from Japan were $28.80 usd FedEx for 6-8 100gram packs. Some of us split that cost with group buys. Lightning fast shipping is a perk, shipment arrived aprox 3-4 days after ordering.Tom_Bombadil wrote: ↑Sun May 30, 2021 11:45 amApologies if this is too off-topic, but I only recently have been looking at the shipping costs out of Japan. Has this not always been the relative pricing? and if not, is it due primarily to intl. logistics pertaining to the pandemic, or some other reason? Is there an expected "timeline" when shipping costs would be reduced? What were typical shipping costs out of Japan?
As debunix mentioned denstea, I have ordered from them in the past and have been generally pleased. Although I don't believe they offer as wide a selection that I would like to explore in Japanese greens.
What Green Are You Drinking
Prior to pandemic, ems was more readily available. But during pandemic, mostly only dhl and fedex were available. The dhl and fedex prices are very high - and would require a large order to dilute the cost, as mentioned . On June 1, ems will again be available, though at higher cost.Tom_Bombadil wrote: ↑Sun May 30, 2021 11:45 amApologies if this is too off-topic, but I only recently have been looking at the shipping costs out of Japan. Has this not always been the relative pricing? and if not, is it due primarily to intl. logistics pertaining to the pandemic, or some other reason? Is there an expected "timeline" when shipping costs would be reduced? What were typical shipping costs out of Japan?LeoFox wrote: ↑Wed May 26, 2021 6:26 pmWhy? The shipping costs are a slap in the face.
This one i just finished is the last bit from a 2020 bag of Hojo's zairai.
Truth be told, I do have two bags of 2021 sencha...from taiwan hahaha. Naturally farmed and zairai bushes left over from Japanese occupation.
As debunix mentioned denstea, I have ordered from them in the past and have been generally pleased. Although I don't believe they offer as wide a selection that I would like to explore in Japanese greens.
Morning gyokuro to break in the new Biwa Hagi guinomi, the Sinensis from the 2019 tasting, prepped in the Shimizu Ken kyusu.
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This was a few days ago now, but I had Mauna Kea's premium green tea and it was incredibly delicious! Unfortunately I didn't take any pictures, so my tasting notes will have to do! The tea tasted like a mixture of the sweetness of the Chinese greens I've had, with the vegetal flavors of Japanese greens. I brewed 3g in a 150ml gaiwan at around 90ish for 2 minutes for the first infusion. The aromas were mainly sweet with a sliiightly vegetal hint, but the first brew tasted mainly like cooked spinach with the sweetness coming up in the aftertaste. The second infusion I went for 10 second and strangely this brew was the complete opposite of the first. The aroma was VERY seaweed-y but the body was mainly sweet. It was one of the most unique green teas I've tasted, and I'm definitely going to try more!
My seasonal tea drinking routine calls for early harvest Chinese greens. I was inspired by the thread about brewing jasmine tea in unglazed tea ware to experiment with some pots that were languishing in the back of the cabinet. Andrezs Bero pots have become my brewing stars this season. I’ve been using this shiboridashi with Tai Ping Hou Kui and An Ji Bai Cha Ming Qian. Both are tastier than when brewed in porcelain. It’s 60ml and I’ve noticed that small portions are better because the tea degenerates if it sits too long in a larger cup.
The cup is from ShyRabbit. The glaze, both inside and out, works beautifully with the shib.
The cup is from ShyRabbit. The glaze, both inside and out, works beautifully with the shib.
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Necessity brought about by the jasmine thread you started. I have 2 unglazed Bero pots. I know the one that’s devoted to jasmine has picked up the fragrance because one early morning session I absentmindedly drank the water I had put in the pot to preheat it. The water tasted like weak jasmine tea. The An Ji Bai Cha I brewed in this shib was so good that I tried it with the TPHK. It’s fun to watch the leaves sink into the pot and be fully submerged by the time the tea is ready.
Very curious about this one now. I’ve had 2 different Hawaiian oolongs, one that was as good or better than any other tea I’ve had, and one that was a quite acceptable but not great tea. Both were orders from the same retailer but the second was obviously very disappointing when I was expecting fabulous stuff. So….I know t pays to be precise here. Can you share a link to the one you’re reporting on?Ackernym wrote: ↑Mon May 31, 2021 11:12 amThis was a few days ago now, but I had Mauna Kea's premium green tea and it was incredibly delicious! Unfortunately I didn't take any pictures, so my tasting notes will have to do! The tea tasted like a mixture of the sweetness of the Chinese greens I've had, with the vegetal flavors of Japanese greens. I brewed 3g in a 150ml gaiwan at around 90ish for 2 minutes for the first infusion. The aromas were mainly sweet with a sliiightly vegetal hint, but the first brew tasted mainly like cooked spinach with the sweetness coming up in the aftertaste. The second infusion I went for 10 second and strangely this brew was the complete opposite of the first. The aroma was VERY seaweed-y but the body was mainly sweet. It was one of the most unique green teas I've tasted, and I'm definitely going to try more!
@debunix sure thing! Here's the tea that I was drinking:
https://maunakeatea.com/product/premium-green-tea/
The tea was super unique in the sense that it has qualities that are typical of both Chinese and Japanese greens, so much so in fact that it felt like it's own style. I didn't actually realize there were any decent tea producing regions in the United States until I saw that post on this thread a little while back of someone else drinking this brand. It definitely did not disappoint!
Next time i drink it I'll be sure to post pics!
https://maunakeatea.com/product/premium-green-tea/
The tea was super unique in the sense that it has qualities that are typical of both Chinese and Japanese greens, so much so in fact that it felt like it's own style. I didn't actually realize there were any decent tea producing regions in the United States until I saw that post on this thread a little while back of someone else drinking this brand. It definitely did not disappoint!
Next time i drink it I'll be sure to post pics!
@debunix, I can share with you this green tea, @LeoFox kindly sent me a pack.debunix wrote: ↑Fri Jun 04, 2021 4:00 pmVery curious about this one now. I’ve had 2 different Hawaiian oolongs, one that was as good or better than any other tea I’ve had, and one that was a quite acceptable but not great tea. Both were orders from the same retailer but the second was obviously very disappointing when I was expecting fabulous stuff. So….I know t pays to be precise here. Can you share a link to the one you’re reporting on?Ackernym wrote: ↑Mon May 31, 2021 11:12 amThis was a few days ago now, but I had Mauna Kea's premium green tea and it was incredibly delicious! Unfortunately I didn't take any pictures, so my tasting notes will have to do! The tea tasted like a mixture of the sweetness of the Chinese greens I've had, with the vegetal flavors of Japanese greens. I brewed 3g in a 150ml gaiwan at around 90ish for 2 minutes for the first infusion. The aromas were mainly sweet with a sliiightly vegetal hint, but the first brew tasted mainly like cooked spinach with the sweetness coming up in the aftertaste. The second infusion I went for 10 second and strangely this brew was the complete opposite of the first. The aroma was VERY seaweed-y but the body was mainly sweet. It was one of the most unique green teas I've tasted, and I'm definitely going to try more!
Mauna Kea premium green tea, a gift from Victoria. She thought the lightness of this one might suit my palate. And she suggested the grandpa infusions, so here are 2.4 grams of dry leaf in Petr Novak's Flower of forgetfulness:
the leaves are thin, twisty, lovely, some single leaf and sometimes several on a stem:
The aroma of the dry leaf in the bag is delicate, vegetal, floral, hint of fruity, like the best of white tea accentuated by just the most delicate heating. Covered with 180 degree water a minute to 'wake' the leaves,
then diluted to volume with cooler water (150 degrees)
and the first sip is just fabulous--delicate, floral, vegetal, oh my, hint of spice, oh my. Will let the leaves open a bit more now....and add some cooler water, so I can drink more a bit faster....still MMM.
The leaves are opening up, beautiful delicate green, pale green of new growth, beautifully intact, with individual, paired, and sometimes several leaves per stem.
Somewhere along the line I get some hint of bitterness and astringency, here:
and quickly fill with more water to dilute back to my bliss drink
But I must be off to work, so will let the leaves sit wet in just a bit of water, covered and protected from cat hairs with a bowl, to be diluted with warm later....the promise of more.
Yes, Victoria, this is to my taste. Oh my yes!
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@debunix so pleased you are enjoying the Mauna Kea Premium green tea in the open bowl. Such a simple yet elegant way to appreciate larger leaf teas. Leofox will be pleased as well, since the gift is from him as well 
Had some Tai Ping Hou Kui from OWT tea club box, and also due to some excellent advise from Leo I brewed it in a gdb and poured it out into a cup. It was sweet, perfect balance of umami and good thickness too. When I opened the bag I was hit with a floral bomb, for a while I thought it would trigger my allergies but it didn't. I'm liking Chinese greens far more than I thought I would. Many of them don't have the aggressive umami or astringency that Japanese greens have.
