My favorite aspect of TTHK is the subtle spiciness of it, and that comes through whether I do it grandpa style, or with lots of leaves packed into a small pot and many infusions. The most delicate sweet, floral, and vegetal aspects are fleeting, but the rest of it is pretty nice too.
I am now enjoying my GZHZ with a low ratio of leaf to water and multiple infusions from the pot for breakfast, in place of the usual morning sencha or gyokuro. Like TPHK, one of the great joys of it is that it is so versatile and so good with different preparations.
What Green Are You Drinking
It’s a fun hobby, mines only somewhere around 12 years old, produces just enough to toy with. I’m new to the forum and trying to figure out loading pictures, I’ve attempted to add a picture below I took of some as it was being rolled. In short I pick, steam very briefly and then roll on paper over very mild heat and then dry and age. The tree is shaded part of the day and produces a very tender leaf that is also fairly deep in color.
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The scent is indeed very nice. Being able to experience the changes in the process from green to vegetal to grasses and monitoring the changes as it ages really gives an appreciation for the full spectrum of aromas and flavors in finished products. Here are some silver needles from the same tree early in the season.
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Under the influence of the water thread I tested some of my d:Matcha sencha this morning with Walgreens Iceland spring water and found it to bring out a sweetness I have not noticed previously. Not one to waste good leaves, I enjoyed them with this mornings Tamagoyaki. 3rd infusion pictured, as I forgot to photograph the first two. Don’t make fun of my gravy bowl shib 
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2025 long jing from a friend who recently visited me from china.
Labeling claims ming qian and hang zhou. Unlikely. However tea is pretty clean and tasty. Easily withstood long infusions at off boiling despite relatively green character - superior to some very expensive speciments sold stateside
Labeling claims ming qian and hang zhou. Unlikely. However tea is pretty clean and tasty. Easily withstood long infusions at off boiling despite relatively green character - superior to some very expensive speciments sold stateside
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- I think its this one on tb
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Another selection from d Matcha this morning. Infusions 1-4
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Looks like it was a tasty session....the cup was always nearly empty!
I enjoyed a gyokuro morning, and it was so lovely I brought out the little Fuji camera for a change...
Tsuen gyokuro 'Yume no Ukihashi' via O-Cha, in a Shimizu Ken kyusu, from a Mukuhara Kashu biwa guinomi, and Seong-Il cup in the background with today's hot chocolate, and a bit of Marou 78% Ben Tre chocolate on a bizen capsule tray....and some hazelnuts taking over the wood tea scoop by Ondřej Sedlák; all set on walnut tea table by Friso, which continues to be a source of daily happiness. It's all a gentle start to fortify my outlook before heading to the darker and darker daily news.
I enjoyed a gyokuro morning, and it was so lovely I brought out the little Fuji camera for a change...
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I have never posted a full set of images of the tea table, because when I bought it and first shared it here, you could see it on his etsy site. This and his instagram are now defunct, and I do not know how to contact him. There are images of other works here in his topic.
I'll try to post more images of it soon so you can see how beautifully functional it is for my tea....but this shot for today is more about the Petr Novak shibo and cup...and again the same Tsuen gyokuro from yesterday, but shot at a later point in the drinking, and the leaves have lost some of their deep green due to prolonged hot immersion....
I'll try to post more images of it soon so you can see how beautifully functional it is for my tea....but this shot for today is more about the Petr Novak shibo and cup...and again the same Tsuen gyokuro from yesterday, but shot at a later point in the drinking, and the leaves have lost some of their deep green due to prolonged hot immersion....
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