TeaForum.org

Much drinking pleasure there.

I am enjoying a second day with An Ji Bai Cha that had fallen behind a cabinet for an unknown period of time, at the office. It's 2014 harvest, purchased from Norbu. What is so lovely about this stuff is that even this sort of abuse--probably it sat behind that cabinet at room temperature, package closed/sealed but previously opened--doesn't wreck the essential, lovely character of the tea. It is not perhaps as floral as when fresh, but still sweet, delicately vegetal, like pea shoots. Very nice, and fun to share.

Opened my bag of aoi asamushi from ocha, really nice change of pace from the 2 fukamushi I had before (sae and yutaka midori)
So far it's been 3 for 3 on the teas I saw reccomended in the shincha thread

Hatsu Mukashi fukamushi sencha, end of a bag. It is still nice even if not so fresh anymore, but good for a relaxing pause on a foggy autumn day.

Been having o-cha's Kamairi Tamaryokucha, being pan fried makes it a good change of pace from the usual sencha.

gatmcm wrote: ↑

Sun Dec 02, 2018 4:20 am

Been having o-cha's Kamairi Tamaryokucha, being pan fried makes it a good change of pace from the usual sencha.

I also enjoyed O-Cha’s Nagasaki Organic Guricha, his other kamairi (pan fried, not steamed) shincha. One thing I noticed with this shincha is it prefers to be steeped with less leaf, and less time, 6.6gr/230ml/170f/90, 30, 60sec in Emu 230ml shudei. It has a subtle umami, seaside, nutty sweetness, but I’d prefer the volume to be ramped up. Using more leaf doesn’t seem to do that though.

Victoria wrote: ↑

Sun Dec 02, 2018 11:18 am

I also enjoyed O-Cha’s Nagasaki Organic Guricha, his other kamairi (pan fried, not steamed) shincha. One thing I noticed with this shincha is it prefers to be steeped with less leaf, and less time, 6.6gr/230ml/170f/90, 30, 60sec in Emu 230ml shudei. It has a subtle umami, seaside, nutty sweetness, but I’d prefer the volume to be ramped up. Using more leaf doesn’t seem to do that though.

Have noticed that as well with mine, less leaf seems to be the way to highlight the subtleties, have also tried it grandpa in a tall glass like you would drink chinese greens, works quite well if you dont overdo the heat and use very little leaf.

Kirishima Sae-midori from Thes Du Japon. It's sold as a fukamushi but the leaf is no where near as broken up as most other deep steamed teas I've had. This is reflected in the brew resulting in something that is comparatively clear in both taste and appearance, not as airy as many of his ashamushi's but a far cry from (tasty) green swamp I remember from ocha orders. It has the expected sweetness that is rounded out with a fair bit of umami, possibly it's had some brief shading?, and finally an exceptional long aftertaste filling the throat. Three solid infusions and a 4th that I'm happy enough with. If they still had any in stock I'd definitely be ordering more. =\

I don't know if someone here is familiar with The du Japon’s Oku-Midori from Miyakonojo. If yes, do you also find that this year batch has a special and unusual flavor (smell and taste) of roasted corn? Or is it just the last package I opened...?

I have been drinking Longjing (from BornTea company), brew for 30s, rebrew up to 10 times. I even tried their 'instant' cold Longjing too.. It's much better than I thought!!!

I’ve gone over to the other side, enjoying very brothy soupy rich Chiran Kagoshima green tea bags from O-Cha. When I’m traveling these are really nice and easy brew. I start with 2 bags/200gr/160f and sip as it continues to steep, then add another bag for 2nd and 3rd steeps in the cup. I guess it’s teabag grandpa style .

Today I'm enjoying a fine Dong Cheon Muwi Sejak, a Korean green from Jirisan, via Morning Crane tea's 2018 tea buy. It is lovely. My Petr Novak wood-fired shino kyusu is as kind to this as it is to Japanese senchas. Sweet, vegetal, a little floral, quite smooth. Mmm. A fine start to the day.

Continuing on the other side, today with very nutty green Genmaicha tea bags from Shirakata.co.jp, Sugimotousa.com, and Tamayura.fr. The roasted rice is a warming companion to the sencha matcha blend. Very soothing. Nice to switch it up, this tea was originally created by drinkers too poor to afford 100% sencha, so they added roasted rice grains to stretch it out. It is a nice evening tea, somewhat calming. Thinking of ordering Thes du Japon’s version, with both the rice and sencha grown by the same farmer. Looks like a high quality version of an economical tea.

I began my tea day with a kabusecha served in my new chawan. Debunix donated this to the forum fundraiser and I just couldn’t resist adding it to my Shyrabbit collection. I probably should buy some matcha and take full advantage of the chawan’s properties and especially it’s size.

Really beautiful piece, love the way the sculptural form of the chawan undulates.

It is just big enough for matcha; I tested for that before I put it up for the fundraiser.