A really bad idea...

[tortoise]

As promised, I dropped some gyokuro into a fresh cup of shincha.
Thus, the Uji Sunshade was born. And quickly exterminated.
It was not that great.

But you knew that, didn't you?

I would recommend doing this if you wanted to improve the taste of a poor sencha with a shot of decent gyokuro and have the gyo to spare. It does bring back to life the later steepings of a nearly worn-out sencha session. The negative is that the gyokuro is totally lost, obviously.

Another observation is that the gyo seems much heavier than the sencha. The gyo flavor gradually disappears, only to come back in full force toward the very bottom of the cup.

These two pleasures are best enjoyed out of separate cups if you have them at the same time. Just, you know, for the record.

[TwoPynts]

Hah, thanks tortoise.

[chingwa]

madness

[Chip]

This can be pulled off, but not every sencha/gyo will work.

I actually do this more with cold brewing, sencha and gyo-s that were not appealing hot end up making interesting blended cold brews.

[tortoise]

This can be pulled off, but not every sencha/gyo will work.

I actually do this more with cold brewing, sencha and gyo-s that were not appealing hot end up making interesting blended cold brews.

That does make sense. I actually enjoyed my experiments with later steepings of both more than fresh steepings for sure. I should've mentioned that.

I think with japanese greens in general, a lot of crisper, higher flavors come out when it is cool or cold.