Jan 15th, '09, 23:26
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by Chip » Jan 15th, '09, 23:26
Salsero wrote:murrius wrote: I love the look of these leaves. Are they hand rolled?
You mean like cigars? Not be me at least. I didn't think that any sencha was hand anything ... but maybe Pentox, Olivierco, Chip, or Ed will spring to the rescue on the question.
This is all Maiko has to say about their Shuppin Sencha.
There are hand rolled sencha out there, the one Pentox had that was full leaf for instance, Temomi-cha. I do not believe Shuppin is, it is a blend, seems illogical that it would be hand rolled and blended. AND they would say HAND ROLLED.
Pinnacle from H-A is possibly hand rolled, it is hand picked. I need to look around. OH, Kaburgien has/had one or more hand rolled competition grades as I recall.
Last edited by
Chip on Jan 15th, '09, 23:31, edited 1 time in total.
Jan 15th, '09, 23:30
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by Salsero » Jan 15th, '09, 23:30
Chip wrote: There are hand rolled sencha out there
Those Japanese must have even smaller hands than I thought!
Jan 15th, '09, 23:37
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Location: British Columbia Canada
by murrius » Jan 15th, '09, 23:37
Ok, now I want a cigar!
Jan 15th, '09, 23:41
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by Chip » Jan 15th, '09, 23:41
murrius wrote:Ok, now I want a cigar!
Cuban sencha
Den's Sencha Zuiko earlier and Adagio Silver needles later steeps now. Can I say, a great TeaDay, again?
Jan 15th, '09, 23:43
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by Intuit » Jan 15th, '09, 23:43
I got a tea timer for two bucks that looks like 'soap on a rope'. It hangs around my neck so that even if I get busy, its quietly ticking off the time for me, although the alarm is a bit disconcerting if I am working in an office setting.
Pocket scale is a piece of cake to use, as is the rapid-read thermometer for checking water temp. I purchased a digital pen version intended for at-home use, but it works just honky-dory (Bubba-tea will love that term) for this purpose.
I check the volume of my teapots/gaiwans/cups and discretely record the number on the bottom with a sticker, so that I can adjust gram weight of tea accordingly.
For a scientist or engineer (or a chef, for that matter), this isn't even close to true geekishness. If we wanted to do this right, we would be sorely tempted to use various analytical procedures / instrumentation to verify extraction technique reproducibility.
But, not when anyone else can see us do this, else they will think we are crackers!
Jan 15th, '09, 23:43
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by Salsero » Jan 15th, '09, 23:43
Chip wrote: Cuban sencha
I think if they made sencha cigars I would try one.
Jan 15th, '09, 23:56
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by Chip » Jan 15th, '09, 23:56
Salsero wrote:Chip wrote: Cuban sencha
I think if they made sencha cigars I would try one.
Careful Sal, this is getting really close to that cursed druggy draw topic, "sm*k*ng gr**n t**.
Jan 16th, '09, 00:01
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by Salsero » Jan 16th, '09, 00:01
Chip wrote: Careful Sal, this is getting really close to that cursed druggy draw topic, "sm*k*ng gr**n t**.
Oops.
My internal censors must have been asleep at the switch. We don't want that crowd running over here from Google again.
