Official what GREEN are you currently drinking?

[bryan293]

Fukujuen Yoruzutake matcha. Delicious, thick or thin; drinking it thin this time around. Light, with very little astringency and a nice burst of umami. Tasty stuff.

[jayinhk]

Asatsuyu sencha from o-cha (organic). Only six days from order to delivery! Not as good as the organic Chiran IMO, but still decent. Cucumber and cantaloupe aromas with lots of umami.

[Chip]

Asatsuyu sencha from o-cha (organic). Only six days from order to delivery! Not as good as the organic Chiran IMO, but still decent. Cucumber and cantaloupe aromas with lots of umami.

I just opened a bag of Chiran Organic. First attempt, I was wayyy .... off. Any suggestions on brewing?

[William]

Today has been a green tea day!

Tsukigase zairai sencha (hojotea) .. amazing tea!
Organic Uji gyokuro yabukita (yuuki-cha) .. not bad, maybe a bit too much umami compared to what I usually prefer!
Organic Kagoshima hojicha (yuuki-cha) .. I love this hojicha, wonderful flavours!

Regards.

[Chip]

I also just opened my first true fukamushi love, Yutaka Midori from O-Cha.

Their YM has changed much over the years, to be expected, but this remains a personal fukamushi favorite!

... and it did not disappoint.

[jayinhk]

Chip, what was the issue with the Chiran?

I actually brewed Tsuen Musashi without the lid on my kyusu last night...something I remember you do. It kept the temperature down, while allowing me to watch the leaves and water level as I was pouring.

[Chip]

Chip, what was the issue with the Chiran?

I actually brewed Tsuen Musashi without the lid on my kyusu last night...something I remember you do. It kept the temperature down, while allowing me to watch the leaves and water level as I was pouring.

Bitter, which surprised me as I have not missed the mark so badly for a long time. I will try again in the morning.

I brewed it much like I do any sencha.

[Tead Off]

Zenhodo's Yame Gyokuro. So nice.

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[chrl42]

Hadong, Woojeon..a hint of corn starch and very delicate.

Hadong Ssanggae place was one of the first regions where started to plant tea trees, the trees were brought from China since the starting of AD. Bosung is a another rivalry of Korean tea, but I've always been a Hadong man

[jayinhk]

Chip, what was the issue with the Chiran?

I actually brewed Tsuen Musashi without the lid on my kyusu last night...something I remember you do. It kept the temperature down, while allowing me to watch the leaves and water level as I was pouring.

Bitter, which surprised me as I have not missed the mark so badly for a long time. I will try again in the morning.

I brewed it much like I do any sencha.

I find brewing sencha somewhat tricky actually. Each tea has its sweet spot, but sencha brewing is much more finicky than with the Chinese teas I drink. So much so that I'm considering using a scale! The chiran is better when cooler and when less tea is used IMO.

[Chip]

Chip, what was the issue with the Chiran?

I actually brewed Tsuen Musashi without the lid on my kyusu last night...something I remember you do. It kept the temperature down, while allowing me to watch the leaves and water level as I was pouring.

Bitter, which surprised me as I have not missed the mark so badly for a long time. I will try again in the morning.

I brewed it much like I do any sencha.

I find brewing sencha somewhat tricky actually. Each tea has its sweet spot, but sencha brewing is much more finicky than with the Chinese teas I drink. So much so that I'm considering using a scale! The chiran is better when cooler and when less tea is used IMO.

OK, thanks!

I had brewed it this morning with much better success. Still did not hit the sweet spot. A work in progress which adds to my personal enjoyment.

[jayinhk]

With the Chiran, it took so long for me to get it right that I ran out of tea when I figured it out!

[Tead Off]

The vessel you use can make a big difference in how a tea brews up. I just had this demonstrated to me using Hirumaen's Shirocha. I like this tea but it is not so easy to brew correctly. I usually use a small 70ml Banko teapot.

I decided to see how it would brew in my Hokujo shibo which brews many teas terrifically. BLEEEP. . Oh boy, what happened to the taste? Where did that delicate flavor go to? The most intense mouthfeel I've ever had with a sencha. It felt like my mouth had pins all over it! Interesting.

Back to the Banko. The tea returned to its former self, delivering a refined, smooth, and crisp flavor. A long finish, silky.

Moral:Experiment, pay attention, don't fall into habit thinking one pot for all. Be surprised!

[jayinhk]

While that would be fun, I only have the one kyusu!

[Chip]

Bestest Yutaka Midori from O-cha in recent memory, magically delicious!

Now how did I do that???