TeaChat

Organic Karou Matcha from O-Cha. My first Matcha.
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.... It is gooooooooood!




Pictures will follow.

Organic Uji Gyokuro from Yuuki-Cha.

I've experimented a bit with brewing temperatures and like the way they affect the taste and strength of the brew. I've brewed at 55 degrees which makes a very mild, pleasant brew; last weekend and today the first steep was at 65 and 62 degrees respectively. Yuuki-Cha recommends 65 degrees for this particular tea. It was more bold

Together with my Banko I also ordered fukamushi Yame Sencha, my next tea to try. Dan told me I have to be careful with pouring if I brew it in the Banko. Should have done more research! I haven't opened the sencha yet so don't know how small the leaf bits are. Any thoughts/experiences with brewing fukamushi in a ball-filter Banko?

A good ball filter is fine for Fukamushi as long as some care goes into pouring ... definitely not a "dump pour."

I think if a Kyusu is rather flat that this can affect pouring of Fuka more than the screen.

If the screen holes are too big, this can let too much leaf into the cup for many drinkers ... But I am thinking your Banko does not have holes that are too big.

Today, Yutaka Midori from O-Cha ... how I have missed this ultra green brew!

Also Kuritawase from NOTTI 2.

Two outstanding selections!!!

Chip wrote:If the screen holes are too big, this can let too much leaf into the cup for many drinkers ... But I am thinking your Banko does not have holes that are too big.

True. Besides, I don't mind having some leaf in the cup
It also happens with the Gyokuro on the first pour.

Matcha Kotobuki to get the morning going in the right direction. It was delicious. There May or may not have been a video made

Bigelow Green! Organic@

Maneki Neko wrote:Together with my Banko I also ordered fukamushi Yame Sencha, my next tea to try.

Tadaa... the Organic Yame Sencha
Very tasty, grassy and of good colour (better than on the photo) Brewed in my glass pot and similarly mild as the Uji Gyokuro.

Maneki Neko wrote:Organic Uji Gyokuro from Yuuki-Cha.

I've experimented a bit with brewing temperatures and like the way they affect the taste and strength of the brew. I've brewed at 55 degrees which makes a very mild, pleasant brew; last weekend and today the first steep was at 65 and 62 degrees respectively. Yuuki-Cha recommends 65 degrees for this particular tea. It was more bold

Together with my Banko I also ordered fukamushi Yame Sencha, my next tea to try. Dan told me I have to be careful with pouring if I brew it in the Banko. Should have done more research! I haven't opened the sencha yet so don't know how small the leaf bits are. Any thoughts/experiences with brewing fukamushi in a ball-filter Banko?

The Tachi Masaki filter is great for Fuka. Just pour nice and slow. I prefer to slow pour Fuka anyway as the taste is much better.

Ssangkye roasting sejak. A bit nutty and creamy, my favorite green tea from the Ssangkye tea company.

Zach wrote:Ssangkye roasting sejak. A bit nutty and creamy, my favorite green tea from the Ssangkye tea company.

Ssangyesa is a beautiful, old Zen temple right in the heart of hwagae where the best tea is grown. I believe it dates from 7/8th century.

I've had a couple of nice teas from this producer.

Nokcha:) Yeah...bitternes. Brew to long;)

Woke up feeling ill, so decided to brew up some Nichi Getsu... Still freezing though.

AdamMY wrote:Woke up feeling ill

Time for this?


( lemon tea with rosehips)

Feel better soon!

The best remedy Looks very tasty