Official what GREEN are you currently drinking?

[Noonie]

The Sae Midori was more nuclear green , and it was really, really good. I would say a step above last year's harvest.

[blairswhitaker]

Today started with An Ji Bai Cha--an especially floral and wonderful version from Norbu. Mmmm. Especially nice from a Cory Lum bildoro cup...

Wow! That Cory Lum yunomi is a real stunner, I'm sure you posted pics of it elsewhere but I must have missed them, nice piece though.

[William]

Sipping during the last few days, some Tsukigase Zairai Sencha .. absolutely delicious! Not so easy to brew as other teas, but I found the magic spot (at least, for me).

Regards.

[debunix]

Wow! That Cory Lum yunomi is a real stunner, I'm sure you posted pics of it elsewhere

Naturally....

[jayinhk]

Drinking good Wuzhi Shan (Hainan) green tea from this summer in Haikou, Hainan. Wuzhi Shan is only a few 100km south of here...kinda cool to be drinking local.

[debunix]

Not so local here....instead, a very gyokuro start to the day--O-Cha Gyoku-Hou, sweet and vegetal and a little floral, a perfect session today from first infusion to last



and gyokuro always goes well with a little chocolate



(also, fixed link to more photos of the Cory Lum bildoro yunomi in the post above)

[GeorgeGR]

Made some Shincha Gyokuro from Hibiki-an earlier today. I don't think that my parameters are correct. Is it normal for this type of Gyokuro to have a darker green color when brewed? My first infusion turns out a lighter green, but subsequent infusions are very dark.

[bonescwa]

Made some Shincha Gyokuro from Hibiki-an earlier today. I don't think that my parameters are correct. Is it normal for this type of Gyokuro to have a darker green color when brewed? My first infusion turns out a lighter green, but subsequent infusions are very dark.

That's how it's supposed to be

[blairswhitaker]

Had a nice session of miyako-no-mukashi for koicha, then followed it with miyako-no-shiro for usucha. Both teas by Horaido.

Good stuff, very tasty.

Miyako-no-mukashi may have edged it's way up to my favorite koicha in kyoto.

[jayinhk]

This stuff:
http://www.aliexpress.com/item/FREE-SHI ... 44550.html

http://www.whatsonsanya.com/wine_msg.php?titleid=1268

http://en.visithainan.gov.cn/en/tz_intodetail-34.htm

Bought a box of vacuum-sealed 8g bags and put an entire 8g into a gaiwan. Very interesting and flavorful; I like it a lot.

I also tried some prepackaged Hangzhou green that was 1 RMB for 20g. WOW. Worse than I expected, and that's saying something. LOL

[GeorgeGR]

Made some Shincha Gyokuro from Hibiki-an earlier today. I don't think that my parameters are correct. Is it normal for this type of Gyokuro to have a darker green color when brewed? My first infusion turns out a lighter green, but subsequent infusions are very dark.

That's how it's supposed to be

Thanks for replying. I wasn't too sure what I could have been doing wrong.

----

On a side note, I made myself some Matcha Karigane Pinnacle from Hibiki-an a few hours ago. I was very pleased with the flavor.

[daidokorocha]

I was in Toronto and stopped by a random Chinatown grocer and picked up this big box of Dragon Well tea, not really expecting much. I must say though that I cannot put it down! Even more delicious on repeat steeps and fun to play around with to get different character out of the leaves. Leaves me craving for more.

Another thing must be said: The kukicha from Adagio is quite the taste. A big bag will be on its way sometime in the near future after I finish this sample. I was lacking here, as I only picked up aracha when I was last in Japan and I still have roasted kukicha from a little ago. I am happy to add this in, as there is nothing like a plain cup of kuki.

[Tuzik]

Having Myabi from O-cha

[debunix]

Another lovely morning session with Gyoku-hou from O-Cha. The more I drink it, the more I like it. Mmmm. I think I am becoming a fan of gyokuro--although my flashing through the first infusions to avoid an uber-umami moment might not be the typical way to enjoy it--but the sweet and the floral and the chocolate notes are so lovely. And it goes so well with a bit of chocolate. A very pleasant start to the day.

[daidokorocha]

I've never done it... but gyokuro and chocolate indeed sounds great. I do love any matcha flavored sweet after all, so it is in a similar realm. I actually have some gyokuro candy on my table currently and it is mighty delicious.