TeaChat

Today, some Jin Xuan green tea, spring 2011, the last of some ordered last year. Warm, pleasant, mellow, late spring meadow.

This evening ... green? (Kuki) Houjicha Mare from Hakoniwado. In a Michael Coffee (Shy Rabbit) Yunomi.

Hosen in Eiichi Commish by Adam Yusko, on Flickr

I never see photos of these commission pieces on TeaChat any more. Today it is Sencha Hosen with a simple set up.


Sencha Hosen by Adam Yusko, on Flickr

Uji Gokujo Sencha from Yuuki-Cha this morning. I enjoy to brew this one at lower temperatures. 4 g to 3 oz of water at 150 degrees instead of 158 as suggested. The only downside is I am reaching boiling water at the 4th infusion, and the third is quite thin to in taste.

My Eichii 'Mojave' cup has come out a few times in the past month, but with TAD in full force recently, it doesn't get out as often as it deserves.

MATCHA!!!


Deishi Chawan with Ikuyo-no-mukashi (1) by Adam Yusko, on Flickr

O-Cha Miyabi in my Nerikome Kyusu and Karatsu Yunomi.

Jing tea shop Que She in my Seong Il Chawan. I have honestly never heard of this green tea before so decided to treat it safe. Leaves look intesting, appears to be two leaves and a bud, but rather corse processing after that. Not shaped into any sort of uniform shape like say Long Jing, or Bi lo chun.

Wondering if this was mislabeled as a green tea. Its taste is reminiscent of only one tea I have had before that was labeled as a yellow tea. The main flavor being what I call "pea soup." Its definitely a tea that lets you know your drinking it.

I'm drinking something probably quite similar--Kai Hua Long Ding, a Zhejiang green tea from Norbu. It's obviously from very young leaves, but they're not ironed flat like the Long Jing, and they have not been processed to emphasize the nutty/roasted taste that sometimes dominates Long Jings. It does taste like peas, but like quite lightly cooked early spring peas. Very pleasant stuff on a day when even the Los Angeles sky is deeply marvelously clearly blue. Enjoying it with my rocky blue Seigan hagi that still deserves a better photo than this

Thanks debunix and Adam for your recent photos (and everyone for sharing your greens with us). Lovely Teawares and great TEAshots.

Currently, Hakoniwado's Mare kuki-houjicha in a Chicagopotter thick-walled yunomi ... in perfect harmony.

Alternating between O-Cha's Miyabi and Oku Yutaka Shinchas. Both very impressive!

O-cha Aoi and Maiko Kinari..back and forth back and forth..Until the next OTTI arrives anyway

O-cha's Shou-An gyo. : D::::.... If there were such a thing as a daily gyo, this might be probably it for me.

Ill-literate wrote:Alternating between O-Cha's Miyabi and Oku Yutaka Shinchas. Both very impressive!

I hope the Oku Yutaka will be in stock for a while. I want some of that but first I have to reduce the amount of sencha I still have from previous purchases. And now they have this 10% on 3 organics offer. So hard to resist

2011 Tenkei Tori matcha from Yuuki Cha -

This has taken me a while to appreciate. Very savory with strong nori flavor and only a hint of sweetness. You can make it quite strong without any bitterness though.