TeaChat

Enjoying some Xi Hu Long Jing from Norbu, tonight from Yi Yong Cheol pot and Seigan Oribe Hagi. Delicate celadon pot, deep oribe hagi, and light yellow-green tea liquor, sweet, vegetal, summer grass, mown a day or two before, and just at the moment of changing from grass to hay.

Organic Kirishima Sencha from o-cha....very nice....strong taste and don't need much leaf..

Second brew is a lovely green and nearly as good as the first infusion. Great tea

It was hot enough this weekend to put the glass infuser cups in use in the fridge for chilled green tea, with an inexpensive sencha from my Chinatown tea shop. Cool and refreshing, if a bit more 'bite' than I really prefer.

I've been really enjoying a freshly opened bag of organic chiran sencha from o-cha this week. Other than the perennial favorites YM and SM, I think this one is now at the top of my list.

The arrival of a gorgeous crystal yunomi from Greenwood Studio has made it a red letter week for sencha sessions.

Greenwood studio yunomi by Devoted135, on Flickr

Enjoy in good health Devoted. I just placed an order for the SM from O-Cha as well. A tea that I always go back too.

Peacock wrote:Enjoy in good health Devoted. I just placed an order for the SM from O-Cha as well. A tea that I always go back too.

Thanks Peacock! Do you have any other favorites that you have discovered?

Finishing off a bag of den's fukamushi yame. My favorite fuka.

Devoted135 wrote:

Peacock wrote:Enjoy in good health Devoted. I just placed an order for the SM from O-Cha as well. A tea that I always go back too.

Thanks Peacock! Do you have any other favorites that you have discovered?

Oku Midori is one of my favourite cultivars. I don't remember if I had O-Cha's, but I really like Thes Du Japon's OM.

Ippodo's Kaboku sencha, my first try on Asamushi

70 degree celsius and 300 ml water, 10g tea leaves

The color is on the yellow side.
The taste is just so-so ( meaning not bad nor good ) and remind me of some nice Tieguanyin I've tried ( I don't like chinese tea ) .

A little umami flavour and also light profile as a whole.


Now I am not sure if I am going to try more asamushi, and I like gyokuro much more. Anyway, I still have an unopened Ippodo's Hosen sencha, so I will try it when I am done with Kaboku.

When I got my bag of Kaboku Sencha recently, I found that I really had to up the leaf amount. I use 5g in my 150ml pot instead of my usual 3.5g, so same ratio as what you're trying. 75 degrees for a minute to 90 seconds yields a very smooth yet flavorful brew.

gunbuster363 wrote:Ippodo's Kaboku sencha, my first try on Asamushi

70 degree celsius and 300 ml water, 10g tea leaves

The color is on the yellow side.
The taste is just so-so ( meaning not bad nor good ) and remind me of some nice Tieguanyin I've tried ( I don't like chinese tea ) .

A little umami flavour and also light profile as a whole.


Now I am not sure if I am going to try more asamushi, and I like gyokuro much more. Anyway, I still have an unopened Ippodo's Hosen sencha, so I will try it when I am done with Kaboku.

That's quite green compared to some asamushi I've tried. Perhaps if you adjust the ratios you will tweak the flavour to something you enjoy more.

EDITED

Enjoying some Woojeon Korean tea from Morning Crane--a handmade tea by Yi Ho Yeong. I'm at about the 6th infusion now--so amazingly sweet, delicate, a spring meadow of young grass and shy wildflowers.



It's now sweetwater, but glorious sweetwater, without any bitterness or astringency.

Had a cup of Longjing this morning. Very good.