debunix wrote:Yesterday I enjoyed several hot and one cold-brewed session with the Kamairi Tamaryokucha, and this morning, started the day with Tsuen 'Aoi' sencha. Tasty greenness; but after this much green, something dark and roasty will be in order this afternoon.
I just noticed on O-cha's site that the Aoi is now listed as being from the oku-midori cultivar and yabukita, whereas before it was always listed as just yabukita. This is the reason I never tried it before, because I figured it probably wouldn't be too different from the San no Ma, and I always ordered that. However, in my experience with it, oku-midori is pretty distinct.
Can anyone who's had it in previous years confirm if it's different this year.