TeaChat

Mountain Mist Organic from Leaf and Kettle:

http://www.leafandkettle.com/store/no-1 ... ganic/dp/7

Nice and mellow, not overly complex but responds kindly to overbrewing.

Muadeeb wrote:responds kindly to overbrewing.

That's always a quality worth celebrating in a green tea.

And editing to add a note about the tea I am drinking--Tai Mu Xue Ya from Norbu. It's a delicate and mild green tea, but it does not respond so kindly to overbrewing.

The last of my Chashi Meijin a Fukamushi Sencha from Cha-raku tea.

Kakegawa, Shizuoka Prefecture
Yabukita Cultivar

Houjicha Gold from Den's newbie sampler in a gaiwan. This may not be as good of an idea as I thought it was...

Roasty and delicious, just, well.. more of the leaves are now on the bottom of the lid than are actually still in the gaiwan.

Matcha Kotobuki.

MmmMmmm good

AdamMY wrote:Matcha Kotobuki.

MmmMmmm good

Again this morning! Its a Saint Patrick's day tradition to have the greenest teas I can. When Matcha is on hand, you betcha thats on the menu!

Alex wrote:Organic Kagoshima Sencha Shimofuri

Now this is very nice after my last disappointment. Fruity and light but with a strong unami for asa. This will be first on the list come shincha season

Edit: weird its not asa.

Nearly finished this bag. So about 10-14 days of drinking. Lovely tea but I swear its lost something in that short time of being open. Still great though.

Strumming on the Ol' Banjo, er -- I mean Tenjo, either way sad to see the last of this very green and very good Fukamushi sencha go.

Den's organic sencha in my Seong-il hobin in honor of St. Patricks's day.

AdamMY wrote:

AdamMY wrote:Matcha Kotobuki.

MmmMmmm good

Again this morning! Its a Saint Patrick's day tradition to have the greenest teas I can. When Matcha is on hand, you betcha thats on the menu!

If only the people at the Saint Patrick's day Parade followed your lead and drank matcha instead of green beer... oh this city would be a better place for it...

I messed up my Hoshino Sencha today by using too much water and a different pot. It doubly sucks, because I also wasted the costly spring water I use for it

Woo Hoo O-Cha Yame Gyokuro. Getting paired side by side with day two of 70's loose leaf puerh.

I'm drinking the last of my Den's Tencha Houjica. Now I can air out the washi container to ready it for 2013 tea!

March 31, 2012 hand-harvest
Bi Luo Chun
Dong Ting East Mountain
From http://www.lifeinteacup.com
Kindly gifted from ImmortaliTEA and sourced by Ginko.

Enough to fill a 100 ml gaiwan.
Rested tap water
+- 180 F 15 seconds
Then around 170 and played with temps as low as 155.

Can dichotomy swirl? If it could, this tea might present it's slightly bitter liquid illustration.

Upon opening the bag, a poof of thousands of fine hairs comes flying out!
It is a bit more aggresive in front than one might imagine. Out of such little leaves unfolds a mix of brooding maltyness and savory liquor.

One might liken it a bit to chewing the juice out of the soft end of a fresh blade of grass.

In the end, the sweetness wins out. It leaves a pleasant long lasting coating.

Maybe a the description is a bit effusive, but the tea was inspiring. This is probably one of the first real BLC I have tried. Makes me realize how there can be a significant difference from the fakers.

My small and grainy 640 pic:


Link to a favorable sized image:

http://lh5.googleusercontent.com/-ZG7H- ... 923D8D.JPG
EDIT: compositional touch-up

Cui lou from Hojo. For a chinese green its decent and very nice.....but I can't help dreaming of sencha while drinking other teas.