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Shine Magical wrote: ↑

Sun Apr 01, 2018 12:33 pm

The website says:
Sweet Grass / Cannabis / Wild Flower

863AFA7C-9ABF-423A-9916-2F863C16FC7D.jpeg

Cannabis note is interesting. Not having tasted this tea, what would you say for that? Like lemongrass or a skunks rear end type of cannabis taste. Not that I would know

Manttea wrote: ↑

Sun Apr 01, 2018 2:08 pm

Shine Magical wrote: ↑

Sun Apr 01, 2018 12:33 pm

The website says:
Sweet Grass / Cannabis / Wild Flower

863AFA7C-9ABF-423A-9916-2F863C16FC7D.jpeg

Cannabis note is interesting. Not having tasted this tea, what would you say for that? Like lemongrass or a skunks rear end type of cannabis taste. Not that I would know

I wouldn’t say I tasted cannabis enough to describe it that way. Maybe in the sense that it tasted like some hybrid plant matter that had more unique combinations of flavor.

I smelled it more in the kyusu after brewing than during tasting.

This morning my order from YS came in. Had the premium grade long jing from hangzhou. I have 50g of this so I'll experiment with it quite a bit. I also got 25g of the imperial grade to compare.

Drinking year old kinari, stored in an airtight container since last Spring. The freshness is obviously long gone, but is nicely mellow, pale yellow in color.

A few days ago I was brewing some of the O-Cha Gyoku-Hou in the office, when I was distracted just as I set up the first infusion. So it infused too long, and I had to dilute it, and it still wasn't the best, and the later infusions also lost something due to that first long infusion. It was a sad moment when I let a fine tea down.

Happy to report that this morning I'm drinking it with full attention (except for a few posts here between sips), and that unhappy experience is overlain with fresh memory of a perfect session balancing the deep, sweet, floral and vegetal notes. Ahhhh......

Obubu Tea Farm's Spring Sun sencha. Very nice, a little sharper than the gyokuro I've been drinking from O-Cha, refreshing.

Sparkling sencha this afternoon. Inexpensive Maeda-en sencha, sparkling water, long time to chill& steep: drinking cold keeps the sparkle plus makes even the cheap sencha taste good. It is better with fancier tea, but that's not necessary when you want to gulp it down after some hot work outside.

It's such a lovely way to enjoy tea on a hot day.

And just for curiousity's sake, I went over to TeaChat and found a thread from 2009 and another starting 2015 that mention this combination, but it appears to have taken me until 2016 to get on the bandwagon.

debunix wrote: ↑

Sun Apr 15, 2018 4:00 pm

Sparkling sencha this afternoon. Inexpensive Maeda-en sencha, sparkling water, long time to chill& steep: drinking cold keeps the sparkle plus makes even the cheap sencha taste good. It is better with fancier tea, but that's not necessary when you want to gulp it down after some hot work outside.

It's such a lovely way to enjoy tea on a hot day.

And just for curiousity's sake, I went over to TeaChat and found a thread from 2009 and another starting 2015 that mention this combination, but it appears to have taken me until 2016 to get on the bandwagon.

That sounds like a great idea. When it gets warmer here I’ll give it a try. Just finished a super delishious kabusecha sencha from Kagoshima Seicha Co. Birouen. Sadly, this one is not for sale yet. The first time I tried it the vendor cold brewed it, wow super rich and full of umami.

Victoria wrote: ↑

Sun Apr 15, 2018 4:12 pm

super delishious kabusecha sencha from Kagoshima Seicha Co. Birouen. Sadly, this one is not for sale yet. The first time I tried it the vendor cold brewed it, wow super rich and full of umami.

I'd definitely try it with a lesser sencha first.....to get your brewing down pat. I've used a fine gyokuro for this once or twice and WOW! it is terrific, but not for everyday.

Going green on tax day ... Enjoying a few gifts from ferg; Tsuen Gyokuro Yume no Ukihashi and Tsuen Sencha Aoi vía O-Cha. Wow this Tsuen gyokuro is delicious, not top of the world great but still very nice; fresh, vegetal, smooth, warming, and sweet peas. I upped the steeping parameters from recommendation on package (1.2gr :1oz) 8gr/5oz/140f/2min. Much richer this way. Could go even slightly higher with needles, although it’s perfect right now. The Aoi though I’m still fine tuning, steeping it at 1gr:1oz/165f/1min, it’s a little thin and bitterness came out in second steep. I’ll try adding more leaf and backing off on time for second steep.

I’m also enjoying using this amazing cup with the gyokuro by Taisuke Shiraiwa vía ferg. It has a very special texture and feel, almost floating when held. It is very light and undulates, making holding it an experience.

Today I'm having the last batch of Woojeon (a Korean green) from Tea Dealers. This time, I decided not to brew at 190F for 30 seconds, but instead do 175F for 1 minute. There's a big change in taste, the minerality of the tea is much more apparent whereas the nutty/light roast of the tea is not discernible like it is at 190. I've enjoyed brewing this tea every time... only 4g left!!

I'm enjoying the last of my 'Spring Sun' part handmade sencha from Obubu Tea Farm. It has a deeply yellow rich liquor, extra rich because, being the last, it has a lot of fines in it. When the tea is this good, that's a very fine thing!

Shine Magical wrote: ↑

Fri Apr 20, 2018 9:28 am

Today I'm having the last batch of Woojeon (a Korean green) from Tea Dealers. This time, I decided not to brew at 190F for 30 seconds, but instead do 175F for 1 minute. There's a big change in taste, the minerality of the tea is much more apparent whereas the nutty/light roast of the tea is not discernible like it is at 190. I've enjoyed brewing this tea every time... only 4g left!!

Interesting because I got lots of minerality and I think I steeped, as recommended on package, at 190f. I really liked this Korean green you shared with me. Minerality with nutty light roast, sounds perfect. Maybe try steeping at 183f to see if you get the best of both

Victoria wrote: ↑

Fri Apr 20, 2018 12:47 pm

Shine Magical wrote: ↑

Fri Apr 20, 2018 9:28 am

Today I'm having the last batch of Woojeon (a Korean green) from Tea Dealers. This time, I decided not to brew at 190F for 30 seconds, but instead do 175F for 1 minute. There's a big change in taste, the minerality of the tea is much more apparent whereas the nutty/light roast of the tea is not discernible like it is at 190. I've enjoyed brewing this tea every time... only 4g left!!

Interesting because I got lots of minerality and I think I steeped, as recommended on package, at 190f. I really liked this Korean green you shared with me. Minerality with nutty light roast, sounds perfect. Maybe try steeping at 183f to see if you get the best of both

I tried it at 185 and it ended up being seaweed/vegetal in a bad way. Ah well. Great tea.

After a few days of roasted oolong am enjoying being back on Japanese greens. Ippodo’s Gyokuro Ippoen and Kagoshima Seicha Co., Birouen, Premium Kabusecha. I do miss the ability to go for many extended steeps that oolongs offer, but oh these are so fresh, full of vegetal umami richness, bursting with the new growth of Spring.