Made from leaves that have not been oxidized.
Aug 21st, '11, 14:10
Joined: Jan 10th, '10
Location: Los Angeles, CA
enjoying some Aoi sencha this morning, two perfectly timed infusions, then a third "oops! forgot the tea" that went quite long, but was still enjoyable. Gotta love such a delicious AND forgiving tea.
I'm drinking some cold brewed Shizuoka sencha from O-cha. It's a nice, relaxing drink for a hot and humid day here. I'm looking at moving onto some YM or a gyo here in a while.
I'm working my way through a bag of bancha, which I cold-brew overnight and then take to work. Nothing to write home to Mother about, mind you, but rather pleasant nonetheless.
Last edited by sherubtse on Aug 23rd, '11, 08:30, edited 1 time in total.
I'm making space in my tea cabinet by finishing some 2010 teas that I neglected last year. Right now I'm drinking Sakura Sencha which I'm enjoying more than before since today I brewed it at a lower temperature than other sessions. Earlier I had a session of Den's Gyokuro Suimei. Just 2 more sessions of each and then I can move on to the unopened "upscale" Gyokuros and 2011 Long Jing.
Aug 23rd, '11, 17:01
Joined: Jul 22nd, '09
Location: Capital of the Mitten
A great day for green tea here. Started it off with Kirameki brewed strong and like gyokuro, quite nice, even though I botched the second steep. After a break I broke out the Jukro Oojeon I have, and had a wonderful session with it, of which I am on the final infusion right now, and feeling quite full and satisfied.
Aug 29th, '11, 10:39
Joined: Oct 7th, '09
Location: South Carolina
I'm currently having Norbu's Spring 2010 Zhu Ye Qing. It's not super sweet, but I like the fresh okra aroma and flavor. It's fun to try new things for a change.
Have been brewing O-Cha's Kabusecha for the past few days. Have found it to be a plesant and enjoyable drink -- sweet in the first infusion, and grassy subsequently.
I'll second that and go make myself a cup! I've really been keen on Kabusecha lately.sherubtse wrote:Have been brewing O-Cha's Kabusecha for the past few days. Have found it to be a plesant and enjoyable drink -- sweet in the first infusion, and grassy subsequently.
Aug 30th, '11, 04:46
Joined: Feb 10th, '11
Am currently enjoying an excellent and very fragrant Guilin MaoJian made by IPT himself which he was kind enough to trade me for some of my homemade Yixing HongCha.
This tea was given to me by the tea master. It would be hard for you to order this online.sherubtse wrote:Where did you get this tea? You have me interested ....Tead Off wrote:A Korean Ujeon grade tea. Handmade, wild organic tea by tea master Moosong from Naju, a small town south of Gwangju where tea planted generations ago grow wild in the mountains surrounding the town.
If you want to get good Korean tea, try this link for Canada.
They are selling high end teas.