Official what GREEN are you currently drinking?

[debunix]

Beautiful piece.

[Pig Hog]

Matabay's matcha usu-cha super premium prepared as koicha. Smooth and rich but sweet and comparatively low astringency compared to other koicha.

[img]//images.tapatalk-cdn.com/15/06/20 ... 1b5494.jpg[/img]

Also matabay's gyokuro sample, which is very good. Sweet and, again, low astringency compared to the limited other gyokuro that I've bought.

[img]//images.tapatalk-cdn.com/15/06/20 ... cdf2e8.jpg[/img]

Sorry to anyone that has trouble with this photos - tapatalk doesn't give much choice here. Having tried a couple of matabay's teas now, I can definitely recommend that people try them. To whoever found their store, well done and thanks for sharing!

[William]

Nice photos, the koicha you prepared look yummyyy!

I am drinking right now for the first time some Uji sencha Jubuzan .. I love this sencha!!

[debunix]

Tai Ping Hou Kui, from Wing Hop Fung, brewed grandpa style in the Flower of Forgetfulness bowl by Petr Novak. I overcrowded the bowl a bit but the result is still lovely and delicious, because TPHK is forgiving.

[kiwi303]

2011 Dayi Silver Peacock sheng puer.


And no, i'm not putting it in the :"what GREEN" thread by mistake, I brewed it up like a green tea, less tea and more water, not like a Puer with more tea and less water. A fraction of the amount I brew in the Yixing pot in four times the water.

As a Puer it was BITTER and rather horribly astringent, made like a green tea it is quite sweet and flavourful.

I'll have to dig up the money to try an aged 15 or 20 year old sheng and see what effect aging has, but meanwhile I will be drinking this 4 year old sheng as a green tea.

[Tead Off]

2011 Dayi Silver Peacock sheng puer.


And no, i'm not putting it in the :"what GREEN" thread by mistake, I brewed it up like a green tea, less tea and more water, not like a Puer with more tea and less water. A fraction of the amount I brew in the Yixing pot in four times the water.

As a Puer it was BITTER and rather horribly astringent, made like a green tea it is quite sweet and flavourful.

I'll have to dig up the money to try an aged 15 or 20 year old sheng and see what effect aging has, but meanwhile I will be drinking this 4 year old sheng as a green tea.

I think this still belongs in the Puerh thread. No matter how you brew this up, it is still a Puerh tea, not a green tea.

[William]

We should create a thread of "Pu Erh teas that are soooo terrible that need to be brewed like green teas"

[Tead Off]

Fukujuen matcha in one of my favorite tea bowls. I love the blend of colors in this pairing. Black is such a good ground for the matcha's intense color. Add in the mustard and I had as much fun looking at it as I did drinking from it.

20150625_162248.jpg (48.52 KiB) Viewed 1399 times

[Peacock]

Shincha from this morning.

[img]//images.tapatalk-cdn.com/15/06/25 ... 7733bb.jpg[/img]

[img]//images.tapatalk-cdn.com/15/06/25 ... 050691.jpg[/img]

[Tead Off]

Matcha from Hosuien. Cory Lum chawan.

Hosuien matcha.jpg (51.11 KiB) Viewed 1361 times

[chrl42]

Drinking Jiu Hua Fo Cha (Buddha tea)..Mt.Jiu Hua is one of four buddhist mountains in China..where a Korean monk is sitted as the boddhisttva (moved to China 1500 years ago..during Silla-Tang period)

Although their tea is not as famous as its buddhist roots, this region is of China's least polluted places to list...China's major green producing regions are quite being industialized..especially around Yangtze river

[GeorgeGR]

Drinking some 2015 O-cha Miyabi today. For a medium-steamed tea, it sure packs a punch just like a fukamushi would. Hopefully I'm brewing it right.

[chrl42]

En Shi Yu Lu in a Lao Qing Duanni pot..


China had a huge rain these days and stopped just yesterday, with the bluer sky, I couldn't resist drinking this year's shincha..

[Tead Off]

Hosuien matcha in some crazy American chawan. The colors work very nicely.

Shigaraki clay.jpg (75.51 KiB) Viewed 1232 times

[William]

As always Tead Off, nice chawan!