I want to say my tea of the month was a new discovery. It was a green, it was Japanese... it was sencha! I mostly don't care for green tea, but I had a sample of Yumitea's sencha that really opened my eyes. It is a brilliant green in the cup, brothy, thick, vegetal, and sweeeeeeeet. I happened to have it a couple weeks ago when I had a bad cold. Drinking the sencha seemed to have helped give me some energy to be a bit productive at home. I am thinking I need to stock this tea in my tea cabinet along with my usual stuff: silver needle, jasmine pearls, tiekuanyin or a yancha, lishan or any formosa oolong that's good at the moment, yunnan gold tips or earl grey or darjeeling 2nd flush, a shou puerh (soon will add some sheng beengs).
Questions are: how best to store sencha? and is it ok to brew it in a glass or porcelain teapot? I store my above loose teas in steel double lidded steel canisters. Asked about glass/porcelain brewing because those lovely side-handled kyusu would unfortunately drive me nuts. I prefer brewing tea in vessels that can be handled equally by either hand. Please don't hit me, or disown me from TC. Everyone's kyusus here are beautiful to behold, and I'm sure they bring you great joy to use
Just boiled water in my (tea)cup right now. Trying to not be too stimulated before bed.