Official what GREEN are you currently drinking?

[Chip]

... that is too bad. Lui An Gua Pian is a top 4 Chinese green for me. I want to try the Cha Wang version over at TeaSpring ... I really liked their standard version several years ago.

Adagio added one, but it is out of stock til March.

[debunix]

It was my first LAGP, so I can't compare it to any other.

[Chip]

It was my first LAGP, so I can't compare it to any other.

Hm, come to think of it, I think the TS one was the only one I ever had ... but it obviously impressed me.

[vacuithe]

just opened a bag of hand-harvested sencha from Fuji, Kôshun cultivar (from thes-du-japon.com)
flower power !

[debunix]

Today, some Sayamakaori sencha from Yuuki-cha. Enjoying evening sencha--not my usual habit, but quite delightful at various times of day!

[AdamMY]

Korean Sejak from Morning Crane Teas. Smooth, mellow and delicious.

[brlarson]

Had a double-green-day today. Takumi shincha and manten matcha, both were delicious. The takumi really sneaks up on you. It seems mild on the tongue but then subtle sparkly flavors build up in the finish, like harmonic resonances.

[Kluvwen]

Currently drinking some sakura sencha from o-cha, nice specially for being pretty inexpensive.

[joelbct]

Lu An Gua Pian from Tea Spring.

Gets the Joel seal of approval... Notes of succulent asparagus, beautiful bright green large whole leaf.

Ah a quiet Saturday night of studying and tea, if you told my wild self at age 18 that would be my idea of a good time at age 28, I'd call you crazy

Life is funny...

[Chip]

Yutaka Midori is back on the menu!!! Whoa, good tea. Also Aoi! And a Gyoku-Hou gyokuro. ... let the good times rolllll ...

Winding down on my 2010 stash of Kame Gyokuro, I loaded up soon after the disaster struck Japan, not knowing what the future would hold. This has sweetened over time, and it is a bit mellower ... but really good. Just got in some 2011 for comparison!

Lu An Gua Pian from Tea Spring.

Gets the Joel seal of approval... Notes of succulent asparagus, beautiful bright green large whole leaf.

Yeah, love their LAGP! Nice and veggie and beautiful "fun" leaves. I want to order some, but will likely wait for 2012 harvest. I am also wanting to try the Cha Wang!

Currently drinking some sakura sencha from o-cha, nice specially for being pretty inexpensive.

I was recently reminded of a bag of this I had opened many moons ago, it is still great and a nice change of pace ... a reminder that Spring is coming.

Korean Sejak from Morning Crane Teas. Smooth, mellow and delicious.

Ah, did you take advantage of their recent promo?

[debunix]

It's been a 'green' tea day: starting with Xue Dian Mei Lan, a very green oolong tea, or an oolong-ish green tea (take your pick), which held very nicely cold-brewed in the thermos for the morning, and just finished a session with some An Ji Bai Cha, which Wing Hop Fung sells as 'Precious rare WHITE tea'. I think I'm going to have some 'aged' almost-green tea, puerh, next.

[JRS22]

Began my day with some Gyokuro Kamejirushi 2010 from O-Cha. If I learned nothing else in 2011 I learned how to brew gyo, and acquiring specialized teaware to brew it in definitely contributes to my success. I only have enough left for 4 more sessions - I wonder if there'll be a gyo OTTI before I need to shop for more?

[debunix]

Today I opened a new package of Organic Miyazaki Haru Bancha by Yuuki-cha. Tastes like newly mown spring grass smells: deeply, richly, grassy. A little sweet, a hint of briney, but not umami, gently herbaceous without being astringent or bitter. A delightful surprise. Several infusions in, starting as suggested at 175°F (about 80°C), still very neat and interesting tea.

It is so cool that someone figured out how to use the leftovers to make something as bright and lovely as this.

[Chip]

Been drinking WL Long Jing that was brought back from China by a friend, brewed in new Onggi clay pot by Seong-il. It seems every aspect is enhanced ... aroma, flavor by the clay. Really surprising results. Still some more testing ...

Also enjoying a 2010 Gyoko-Hou gyokuro from O-Cha that I just started ... gifted by another member. Although this was opened by the TCer some time ago, the aroma of the dry leaf in a preheated Hobin is remarkable, and this carries through to the brew. Sweet, touch of fruitiness.

I still favor the Kame, but quite good.

[Tead Off]

Been drinking WL Long Jing that was brought back from China by a friend, brewed in new Onggi clay pot by Seong-il. It seems every aspect is enhanced ... aroma, flavor by the clay. Really surprising results. Still some more testing ...

What did you used to brew your LJ in, Chip?