Official what GREEN are you currently drinking?

[Tead Off]

Hosuien matcha in Shino.

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[JRS22]

I purchased this small Junzo Maekawa Kyusu from Artistic Nippon several weeks ago. Since then I've been neglecting my 2015 Chinese greens while finishing up my 2014 Japanese greens - in order to use this pot at what its best at

In the pot this morning - O-Cha sencha karigane Otsuusan.

[Tead Off]

Hosuien in Aka Raku. Raku has that special feeling in your hands.

[debunix]

Xi Hu Long Jing from Norbu. I forgot the first infusion in the pot (it happens when I'm at work) and it sat at least 10 minutes instead of the 1 minute I'd planned, and it's richer than planned but still no bitterness or astringency. Gotta love a tea that can take such abuse and still be wonderful.

[JRS22]

Still loving my black kinsai Junzo Kyusu and drinking lots of Japanese tea. Today some O-Cha karigane sencha Otsuusan followed by a session with iri matcha genmaicha. Everything tastes good brewed in this pot, but the genmaicha benefits the most. Since toasty genmaicha is one of my favorite teas, and this pot is just the right size for it at 140 ml there's lots more genmaicha in my future.

[Tead Off]

Fukujuen matcha in Shigaraki.

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[Daniel_Green_Minded]

i am currently drinking;
- Sencha superior from hibiki-an
- gyokuro premium also from hibiki
- kagoshima yutaka midori fukamushicha from o-cha
all from my beautiful tokoname kyusu made by Shoryu!

[Tead Off]

Fukujuen matcha in Shodai-yaki from Kumamoto. Colors blend well.

Shodai yaki.jpg (38.08 KiB) Viewed 948 times

[debunix]

Such a nice balance of color and forms

[William]

All your chawan are beautiful TO!

[Tead Off]

All your chawan are beautiful TO!

Grazie. I can't afford many of the ones that I really love.

[William]

All your chawan are beautiful TO!

Grazie. I can't afford many of the ones that I really love.

So do I .. but the feelings and memories, makes them priceless!

[debunix]

Han Zhong Xiao Han, from a 2015 Tasting set from Tea Habitat

2.9 g of thin delicate green leaves, a bit like very small silver needle in size/length/color, with very delicate scent—sweet peas—in Petr Novak unglazed shiboridashi, approx 90 mL volume, and drinking from Seigan ‘Tempest’ Hagi—realized that this is my only pure white interior (for color evaluation) teacup at home—need to rearrange the cups a bit to rectify that.

170° 1 minute delicate very pale liquor, barely there flavor—should have let it go a bit longer but I didn’t know. The wet leaves are now a delicate early spring yellow-green.

170° 1 minute (usually 2nd infusions are shorter but I wanted richer liquor)—a little richer, still very delicate, and a tiny hint of astringency towards the end of each sip. Thinking now: *this* is the sort of green tea one might hit with very hot water at the start because it can take it. Maybe another time. And wishing I’d started in a porcelain gaiwan, as this tea does not need any smoothing to the flavor from the unglazed shibo.

185° 90 seconds—sweet, light, barely there—next infusion straight to boiling—want to push it so I’m better prepared for the next set of infusions.

209° or as close as I can get to boiling by the time it is poured from the gooseneck, and 2 minutes—still delicate and lovely, nothing unpleasant even hinted at.

209° again, but 5 minutes this time—pushing, pushing, pushing. Still delicate, lovely, mild.

Finally just 209°, and put shibo in bowl of hot water, and did something else for a while (15 minutes? more?). Some astringency and bitterness finally showed up, but also still some delicate spring vegetables.

Next time I will start much hotter, in fully glazed vessel, and push to see what this tea can do.

[bonescwa]

Chinese green tea in general should be able to take boiling water.

[Tead Off]

Hosuien matcha in Seto guro chawan. Into the whirlpool where everything meets and no thing is seen.

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