Kunkali wrote:So their new offering is a shizouka red...a non green, fermented black tea from japan! How rare that is! I wonder what it's like.
Has anyone tried their Spring harvest tgy? Is it a good one? How does it compare to tea spring's grades
Shizouka Red - pre-WWII Japan actually produced a great deal of red tea for export. The art is long gone and not many attempts at remaking this tea are successful. In this case, you can brew it pretty strong without bitterness, and a unique flavor.
Spring TGY - Haven't had this in 2010, but based on past experience and this lovely blog, I'd characterize the spring TGYs as more traditional than the current edgy super-greens. With just a touch more oxidation and roast than you often see today, you accentuate the fruit and get a longer finish.
 http://theteagallery.blogspot.com/2010/ ... rchid.html
I recently finished drinking White Rooster Comb from TTG, and am still tasting it 15 minutes later. Good thing it was delicious.