What Green Are You Drinking

[debunix]

Tsuen gyokuro Yume no Ukihashi: this is of course a reliably delicious gyokuro, but something about today’s session has made it exceptional, and I’m not sure what; the floral and delicate fresh vegetable notes are just stronger and lovelier today. It’s just a beautiful moment. And today’s session is all Petr Novak wood-fired shino wares with a wonderfully crackled cup and my favorite teapot.

C0C62D64-43EA-4B17-ACEF-C947759ECF4E.jpeg (146.59 KiB) Viewed 5013 times

[phier]

tea quality vs price:
hello,
i was wondering if there is any way how to decide if price per tea is okay ... i found tea like that one


or https://www.exoticteapot.co.uk/tea/gree ... -green-tea

Frankly has no idea if its worth money, any suggestions?

Thanks

[StoneLadle]

tea quality vs price:
hello,
i was wondering if there is any way how to decide if price per tea is okay ... i found tea like that one


or https://www.exoticteapot.co.uk/tea/gree ... -green-tea

Frankly has no idea if its worth money, any suggestions?

Thanks

The way to check is to use some money to buy the tea and drink it and decide if it was worth the money. I know of no other way...

[TeaTotaling]

tea quality vs price:
hello,
i was wondering if there is any way how to decide if price per tea is okay ... i found tea like that one


or https://www.exoticteapot.co.uk/tea/gree ... -green-tea

Frankly has no idea if its worth money, any suggestions?

Thanks

The way to check is to use some money to buy the tea and drink it and decide if it was worth the money. I know of no other way...

Decidedly simple, yet infinitely profound

With all of these Amazon tea drops, one might think this could be an Amazon tea plug

[Victoria]

Sipping on Ippodo’s 2020 Kanro Gyokuro, lower/mid-priced in their line up. It has similar characteristics to their higher priced gyokuro as well as Maiko’s gyokuro, although just not as dense. Fruit forward with savory notes, slightly less elegant and more youthful in character than their top of the line options, but still enjoyable.

[debunix]

Sipping on Ippodo’s 2020 Kanro Gyokuro, lower/mid-priced in their line up. It has similar characteristics to their higher priced gyokuro as well as Maiko’s gyokuro, although just not as dense. Fruit forward with savory notes, slightly less elegant and more youthful in character than their top of the line options, but still enjoyable.

Mmm.....that sounds just right for me! Taking note for next time I’m low on gyokuro.....

[debunix]

Matcha was here....

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[LeoFox]

I never really liked jasmine tea, but I just had a great session with one that was included as a free sample from teamasters. The tea is a 2019 jasmine tea from san hsia taiwan.

Brewed very casually at 1 g / 100 mL using off boiling water as recommended by Stephane: first filled vessel halfway with water, added leaves, and then filled up with water. I used a 225 mL glass teapot from hario.

Infusion times were 30s / 45s / 1min 30s / 30 min

I was totally surprised by the results. The dry leaf looked pretty crappy: dark, fragmented and mixed with stems. The wet leaf is dull green. Infusions were yellowish

Again, I usually don't like jasmine tea because it can taste oddly bitter in a nasty, artificial way. But this jasmine tea is so floral and natural tasting with a kind of red fruit jam flavor. Maybe i just have bad taste in tea, but this taiwanese jasmine surprised me.

[Victoria]

@LeoFox that Jasmine sounds like it is high quality. Pro processing of Jasmine tea involves scenting summer crop leaves with fresh Jasmine flowers from 4-10 times. Labor intensive.

These mornings I’ve been enjoying Kaburagien’s Yakushima Shincha, a deep steamed Shincha from Yakushima, a world heritage island in southern Japan. It has been at the back of my refrigerator for 7 years, sigh not intentional aging. I thought I’d finished all my older refrigerated stash, but turns out there was one more. It’s smoothed and mellowed out, aroma is subtle, liquor is very refreshing and warming with notes of a sweet meadow.

[LeoFox]

LeoFox that Jasmine sounds like it is high quality. Pro processing of Jasmine tea involves scenting summer crop leaves with fresh Jasmine flowers from 4-10 times. Labor intensive.

This was his lowest grade, which is scented only 3 times. I think i was mainly impressed by how clean it was.

[Victoria]

LeoFox that Jasmine sounds like it is high quality. Pro processing of Jasmine tea involves scenting summer crop leaves with fresh Jasmine flowers from 4-10 times. Labor intensive.

This was his lowest grade, which is scented only 3 times. I think i was mainly impressed by how clean it was.

Interesting, did you try TeaMasters higher grade Jasmine teas? I see he has three three grades. I haven’t studied what aromatic compounds are transferred onto the leaf, possibly oils are deposited onto dry leaf.

[Victoria]

Sipping on this years Sae Midori Shincha from O-cha. Pulled it out of refrigeration a few days ago, letting it acclimatize to room temperature. The fine needles are a polished forest green, and lime green liquor is rich, fresh, and vegetal with warming mellow notes of sweet peas and asparagus. I think I prefer this Sae Midori now, months later, than in the Spring when it was fresh and just picked. Upped the leaf ratio to 9g/250ml/165f/50sec in Jozan III shudei kyusu.

[LeoFox]

LeoFox that Jasmine sounds like it is high quality. Pro processing of Jasmine tea involves scenting summer crop leaves with fresh Jasmine flowers from 4-10 times. Labor intensive.

This was his lowest grade, which is scented only 3 times. I think i was mainly impressed by how clean it was.

Interesting, did you try TeaMasters higher grade Jasmine teas? I see he has three three grades. I haven’t studied what aromatic compounds are transferred onto the leaf, possibly oils are deposited onto dry leaf.

I def. Intend to get all 3 grades in my next order (probably in the spring)

Regarding scenting, i did a little digging here:

viewtopic.php?f=32&t=372&p=31703#p31703

Also, a so called jasmine tea flavor (jtf) index is used in several publications as a correlate of jasmine tea quality based on a ratio of specific aromatics:

Twenty-nine volatile compounds were determined as ‘common components’ that should exist in jasmine scented teas. Potential correlation was discovered between quality grade of jasmine tea and the ratio of peak area percentage of α-farnesene, (Z)-3-hexenyl benzoate, methyl anthranilate, and indole to that of linalool. This ratio was denoted as ‘jasmine tea flavor’ (JTF) index, a novel index for quality evaluation of jasmine tea.

https://link.springer.com/article/10.10 ... 013-0085-x

α-Farnesene is the chief compound contributing to the scent of gardenia

(Z)-3-hexenyl benzoate: fresh green leaf floral orchid balsam fatty: : Green, herbaceous and woody odor

methyl anthranilate: fruity grape

Indole: fecal odor

Linalool: sweet lavendar and citrus

[LeoFox]

Been brewing o-cha myabi every day for past week.
Loving the calm cucumber brothiness with light citrus edges. I am brewing at 4 g/100 mL at 60-70C for first three steeps followed by 80C and then a long steep with off boiling water. That last steep tastes like almonds with a hint of olive oil and salt.

[Bok]

Literally, last scraps of a special tea... Anmo Art Cha’s temple tea, single cultivar Sencha from 100+ years old trees.

Normally I’d use my Tokoname, but today I felt like using Duanni. Lovely.