What Green Are You Drinking
Share what green tea you are drinking and feel free to illustrate your offering.
Sencha! Organic Kirishima from O-Cha. 2015 tea that was left in the fridge until a few months ago. I find finishing a bag of sencha to be a real struggle because of its short shelf life, but this is really good tea. Developing more umami flavors with air exposure.
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entropyembrace
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Karigane Ikkyu no Sato from Maiko Tea.
This one is stems and veins entirely from gyokuro production and has a really rich soupy texture and sweet fresh flavour. Ikkyu no Sato has been a favourite of mine for years now and as a bonus is always part of the Thank You sale that runs every spring!
This one is stems and veins entirely from gyokuro production and has a really rich soupy texture and sweet fresh flavour. Ikkyu no Sato has been a favourite of mine for years now and as a bonus is always part of the Thank You sale that runs every spring!
Uji-tawara nishikawa samidori Gyokuro from thes-du-japon. This tea is moderately priced because it’s mechanically harvested. It’s less intense than a top-of-the-line Gyokuro, but I can afford to drink it regularly.
Shown here in my temporary kitchen while the kitchen renovation drags on.
Shown here in my temporary kitchen while the kitchen renovation drags on.
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In my cup today - Karigane Sencha Otsuusan from O-Cha. When I have access to all my teaware I brew this in a small nerikomi Kyūshū by Kenji that I purchased from Artistic Nippon. It’s not a distinguished pot but it does something to this tea. So a moderately priced tea in a moderately priced pot work together to obtain a special brew.
Until my kitchen is done and I unpack my teaware I’m using my glazed shiboridashi set.
Until my kitchen is done and I unpack my teaware I’m using my glazed shiboridashi set.
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Nice set up Janice, is that Shawn McGuire shibo?
This afternoon Maiko's Shincha Sencha Kinari from 2016, still tasting very good. An elegant broth with vegetal umami sweetness. Pretty clear liquor. Steeped in Jozan Yamada III kyusu- had to focus not to drop anything
This afternoon Maiko's Shincha Sencha Kinari from 2016, still tasting very good. An elegant broth with vegetal umami sweetness. Pretty clear liquor. Steeped in Jozan Yamada III kyusu- had to focus not to drop anything
ippodo's special ("tokusen") gyokuro sold only in-person at their main store in kyoto:
「一保堂茶舗 特撰玉露」
price was about 3700 jpy for a 30g pouch -- never paid that much for gyo before.
it is exquisitely rich, but sadly, i haven't been drinking gyo lately, so it's hard for me to compare it to others.
thanks, victoria, for suggesting it. i wouldn't have known about it otherwise
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price was about 3700 jpy for a 30g pouch -- never paid that much for gyo before.
it is exquisitely rich, but sadly, i haven't been drinking gyo lately, so it's hard for me to compare it to others.
thanks, victoria, for suggesting it. i wouldn't have known about it otherwise
Nice amount of leaf there in that Hokujo shibo. What steeping parameters did you go with? Umami rich? mmmmpedant wrote: ↑Tue Nov 07, 2017 10:20 amippodo's special/premium gyokuro sold only in-person at their main store in kyoto:
price was about 3700 jpy for a 30g pouch -- never paid that much for gyo before.
it is exquisitely rich, but sadly i haven't been drinking gyo lately so it's hard for me to compare it to others.
thanks, victoria, for suggesting it. i wouldn't have known about it otherwise
140°F for about 90s for the first two and pushed it a bit longer for the next two. can't remember if i did a 5th or not
6g, didn't really measure water. just enough to cover them
the shibo is 60mL or so IIRC
the shibo is 60mL or so IIRC
Currently drinking some An Ji Bai Cha, spicy and wonderful as usual, this pouch from Jing Tea Shop. Earlier today, however, I enjoyed Fukujuen matcha, prepared by me at home. It feels as much a milestone as the first time I brewed up some green tea with cooler than just-off-the-boil water, and realized that I do like green tea. I'd followed instructions to prepare two bowls of matcha when I was in Japan, and that made me bold enough to buy more and try this. So pleased. Wish I'd made it to Ippodo or the main Fukujuen shop too. Oh well....
Photos will likely have to wait for the weekend. I'm astonishingly behind on photo processing.
Photos will likely have to wait for the weekend. I'm astonishingly behind on photo processing.
Have been brewing the Okawa-Oma (Yabukita cultivar) from Thés du Japon lately, and it's the best I've had so far. Actually one of the better teas I've ever had, in any category. Very different from what I guess, based on my limited experience, is "typical" senchas.
Different parameters all worked well, this was a lot more forgiving than other senchas.
4+ grams/approx 100ml @ 85 degrees results in a full, hearty (yes, hearty) brew with aromas of slightly fermented cherries, and lots of fruity sweetness balanced by a pleasant astringency.
5 grams in 150 ml at about 80 degrees has less punch, of course, but also revealed different nuances.
I love this tea.
Before this, I drank a bag of their Yabukita from Kawane (for my order I just followed their recommendations for beginners, I'll post the link below). It had all the qualities I've appreciated in teas from Ippodo and Maiko, as well as several that have been served to me elsewhere, and none of the ones I'd rather do without. Not fond of overly rich, umami overloaded or too marine-like senchas. Very fond of crispness, wispy fruitiness, and sweetness with an edge.
Different parameters all worked well, this was a lot more forgiving than other senchas.
4+ grams/approx 100ml @ 85 degrees results in a full, hearty (yes, hearty) brew with aromas of slightly fermented cherries, and lots of fruity sweetness balanced by a pleasant astringency.
5 grams in 150 ml at about 80 degrees has less punch, of course, but also revealed different nuances.
I love this tea.
Before this, I drank a bag of their Yabukita from Kawane (for my order I just followed their recommendations for beginners, I'll post the link below). It had all the qualities I've appreciated in teas from Ippodo and Maiko, as well as several that have been served to me elsewhere, and none of the ones I'd rather do without. Not fond of overly rich, umami overloaded or too marine-like senchas. Very fond of crispness, wispy fruitiness, and sweetness with an edge.
Had a kamairi-cha this morning, my first ever (as far as I know).
The tea is from Gokase, Mine Kaori cultivar, by way of Thés du Japon. Rough estimates: 4 grams, 100 ml, 60s, 30s, ?s.
Very fragrant liquid, weirdly reminiscent of Christmas in the early 90s. Though I'd be hard pressed to explain why. Some cooked rice, some subtle fruit. Good body, fairly rounded, just enough bite in the finish. Really nice.
The tea is from Gokase, Mine Kaori cultivar, by way of Thés du Japon. Rough estimates: 4 grams, 100 ml, 60s, 30s, ?s.
Very fragrant liquid, weirdly reminiscent of Christmas in the early 90s. Though I'd be hard pressed to explain why. Some cooked rice, some subtle fruit. Good body, fairly rounded, just enough bite in the finish. Really nice.