What Green Are You Drinking

Non-oxidized tea
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debunix
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Wed Dec 13, 2017 9:38 am

An Ji Bai Cha from Jing Tea Shop. Mmmm mellow smooth delicate...so nice, even from Kamjove and camp cup.
Teatog
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Wed Dec 13, 2017 11:24 pm

Shi Feng Long Jing from Hojo. This is one phenomenal Long Jing (the best of all the Long Jing I have tried). 7 infusions + 1 cold overnight brew. Still trying to decide if I should go with Akitsu oxidation or Carbonized reduction clay (both are superior than a neutral vessel in bringing out the complex body and prolonging the aftertaste).
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mukti
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Fri Dec 15, 2017 8:24 pm

I've been drinking Ippodo's Obukucha (genmaicha) recently - one of my favorite everyday teas for the colder months. I typically put a bit more than the recommended amount of leaf, and brew at just below 212F for 30sec.
Janice
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Sat Dec 16, 2017 12:52 pm

debunix wrote:
Wed Dec 13, 2017 9:38 am
An Ji Bai Cha from Jing Tea Shop. Mmmm mellow smooth delicate...so nice, even from Kamjove and camp cup.
Do you mind sharing your brewing parameters?

I had a great experience with 2016 harvest but this year’s is disappointing. I suspect it’s mostly me and not the tea.
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debunix
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Sat Dec 16, 2017 9:10 pm

I brew it different ways at different times, and one of the things I like about it is that it accomodates anything from water just off the boil in a plastic Kamjove device--a small quantity of tea for the size of the infusion chamber, almost flash infused--to a larger quantity with cooler water in an unglazed 5 oz iron-rich clay Kyusu from Petr Novak.

Most often--when the tea and I are together with a temp control kettle--I do a quick infusion with water about 175-180 for maybe 20 seconds to 'wake' the leaves, then drop temp and extend time for the next infusion--160 for maybe a minute, and then gradually ramp up time and temp--90 seconds 175, 2 minutes 190, 3 minutes off boil--adjusting for taste as I go. I often cover the leaves with cold water at the end for a last cool-brew cup in the evening after work or the morning after an evening session.

And I'm working through a package from 2016, but not opened until 2-3 months ago.
Janice
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Sat Dec 16, 2017 11:03 pm

Thanks debunix for the info. I’ve been using much lower temperatures and I think I need to remember that my Japanese greens and Chinese greens can have very different brewing needs. Maybe my Chinese greens have been disappointing because if at first I don’t succeed in brewing a good cup I lower the temp. That usually works for my favorite Japanese greens, but probably for the Chinese greens I should try higher temps.
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debunix
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Sat Dec 16, 2017 11:36 pm

For most of the Chinese greens, I find that 'hot start' first flash infusion can help, but the An Ji Bai Cha is unusual in my experience in not being prone to developing an overcooked-peas flavor, or just becoming bitter, when hit with very hot water several infusions in a row.
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Elise
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Sun Dec 17, 2017 7:22 am

Green trilogy this morning:
- San bai ye (Mengding shan, Sichuan)
- Musashi kaori, fukamushi sencha
- Taiping houkui
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debunix
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Sun Dec 17, 2017 9:23 am

A delicious looking session!
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mukti
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Sun Dec 17, 2017 2:54 pm

I was drinking a puerh earlier, but I didn't like it very much and switched back to a plain ippodo sencha. Nothing special, but I definitely used too much leaf :?
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Chip
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Tue Dec 19, 2017 9:47 am

mukti wrote:
Sun Dec 17, 2017 2:54 pm
I was drinking a puerh earlier, but I didn't like it very much and switched back to a plain ippodo sencha. Nothing special, but I definitely used too much leaf :?
Too much leaf? ... I did not know that was possible for sencha. :mrgreen:
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debunix
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Tue Dec 19, 2017 10:21 am

In my recent explorations of the Kabusecha from Ububu I have had both too much and too little leaf, as I played with different brewing vessels and conditions. I had thought with a little too little leaf I could always increase brewing time to make up for it, but surprisingly there was a point where that didn't work. And: too much leaf is when there is too little room for water to actually infuse.....
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mukti
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Tue Dec 19, 2017 11:43 am

Chip wrote:
Tue Dec 19, 2017 9:47 am
Too much leaf? ... I did not know that was possible for sencha. :mrgreen:
I filled the gaiwan so much that the leaves had no room to expand :oops:

I keep drinking genmaicha at work... But I need to remember to clean my filter at the end of the day.... Scraping dried tea leaves out of the filter every morning is such a pain x_x
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tealifehk
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Tue Dec 19, 2017 11:23 pm

Drinking Okinawan green jasmine from 2014! This tea is about as good as the last time I tried it and is still a flavor and caffeine bomb! I don't know why it's as strong as it is, but it always gives me a gaoshan-style kick. It's delicious stuff and quite different from the Chinese jasmine tea that is also consumed on Okinawa!
Teachronicles
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Wed Dec 20, 2017 8:06 am

Purple beauty green tea from YS. A very interesting green tea, not much like any other green I've had. Also the soup was purple greyish which was interesting. It was delicious.
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