TeaChat

Devoted135 wrote:

BioHorn wrote:Asanoka from NOTTI
Has been taking a while to get dialed in. Must say while good, I still prefer Kuritawase.
Pic below:
http://is.gd/gknHeX

What brewing parameters did you key in on?

5 grams in slightly preheated kyusu
100 ml water
1- 150F/90 sec
2- 150F/ 20 sec
3- 160F/ 45-60 sec. (A bit flat.)

I made a note that later and longer steeps were working well. I was pretty happy with brew no. 2 last round.

Let us know how your parameters evolve.

I'm trying a sample of Bai Sha Lu that Jing Tea Shop sent me with my last order (http://www.jingteashop.com/pd-jing-tea-shop-bsl.cfm). It's quite good for the price and tastes very fresh. It smells wonderful in the pack, as well. One of the things I like about it is that it has a nice balance between the fired-nutty and smoky tastes I like in several Chinese greens. It's definitely not lacking in flavor.

I found a sample packet of Gu Zhang Mao Jian from Upton in the bottom of my pantry this morning. If I recall correctly it was included free with a Chatsford pot I ordered from them a month or two ago. I know that Upton is not well regarded around here for Chinese teas, but I've had a hankering for Chinese green tea for the past few days and was otherwise all out, so I figured what the heck.

Based on this one sample, at least, I think maybe Upton's reputation with green tea is not undeserved. It's not very pleasant to drink. It's got kind of a harsh flavor, quite bitter and smoky, with some sweetness underneath but also a sort of vegetal taste that I don't care for--like raw spinach, perhaps, or old grass.

Oh well, at least I didn't spend any money on it.

That doesn't sound pleasant at all, saxon75! The Mao Jian I currently have—from Sui Chang—has a nice dark note to it that I would almost describe as chocolatey (of course it doesn't actually taste like chocolate, but that's what it reminds me of for some reason). It was harvested in 2012, and I feel like it has lost a little flavor along the way, but it is quite pleasant to drink.

Like you said, at least you didn't pay for it

I've finally gotten around to the Asanoka from the NOTTI earlier this year, and have been enjoying it immensely. I've settled on ~5g/90ml. First steep 150F/60s, then 150F/30s, and back up in increments of 30s. Really lovely flavors in every steep.

Along with a square of dark chocolate, it's been my go to afternoon tea this week, in my Andrzej kyusu and Greenwood Studio teacup.

Afternoon Asanoka by Devoted135, on Flickr

Tasty setup indeed.

debunix wrote:Tasty setup indeed.

Thanks! I've been very impressed with how well the screen in this kyusu handles this fukamushi sencha.

Ya sexy set up Devoted. Very nice.

2012 Uji Jubuzan. Still delicious.

Looks yummy!

Yip Cha, an 'everyday' Korean green tea from Morning Crane Tea. It's very pleasant this overcast morning, like a bit of bright sunshine in a cup, sweet, grassy, vegetal, floral. Quite lovely for an 'everyday' tea.

It's fullfilling the 'morning sencha' role quite well, while I twiddle my thumbs and ponder my next sencha order.

Just opened a batch of O-cha Organic Kabusecha. Still my favorite everyday tea.

I am having some late night Asanoka.... mmm mmmm it is green and I have been craving green!

Beginning my day with Sencha Musashi Karigane from O-Cha. My first love among Karigane remains the Otsuusan but this is probably closer to what people expect from Sencha Karigane.

I just tried some Emperor Long Jing (2013) from Teaspring today. I'm pretty confused. The other Long Jing I have, from Teegschwendner, is completely different. The Teaspring one is light and very sweet, and not much vegetal – quite similar to the other Teaspring greens I've tried, to the point where I'm not sure if I could reliably tell them apart. Maybe the subtle differences are too much for me at this point. (I've also only had them once (with multiple steeps), and steeped them all with 1g/~50-60ml/pre-warmed/80dc/1m.) In comparison, the Teegschwendner Long Jing that I've been drinking for much longer is much darker, bolder, much more vegetal, bean-y, maybe, and pretty unique amongst all the green teas I've ever had. Sweet isn't something that ever came to mind when I had it, I think; but I do like its mellowness a lot. Freshness and sweetness can be nice, but it's not always something I'm looking for in a tea, it seems. Maybe the TG Long Jing is much more roasted? In any case, all the 2013 Teaspring greens I've had have been light and exceedingly sweet, which was a completely new experience with Chinese greens for me. Maybe I should try one of the Long Jings from Jing Tea Shop?