Official what GREEN are you currently drinking?

[Tead Off]

O-cha Sencha Aoi.

Anyway ... it occurred to me recently, I have no idea how to pronounce this Aoi. I just say the letters A O I.

How is this pronounced?

I am not an expert in the Japanese language or even pronunciation. But unless it involves a special pronunciation that I never learned in the japanese class I took. I think it would likely be the pronunciation of the letters just strung together. Ah-o-ey. Maybe Drax can come on and help us out.

That is correct, Adam. I would have spelled it Ah oy.

[Chip]

Jiu Hua Fo Cha...without taste. 3g/120ml 1min, 1.15, 1.15, 1.30, 1.45 70degree. Advise?

Where from? Harvest? Teaspring offers 2011 at this time. I have not had this specific tea ... however ...

Are you preheating your pot? At that temp you should be. Did you smell the warming leaves in the preheated pot? They should have a fresh, vibrant, and appealing aroma. Not stale or flat.

I would suggest a higher ratio of leaf, try 4 grams for same amount of water, increase brew time to 1.5 or even 2 minutes if need be. This should wake up the leaves and release more flavor.

Successive steeps I begin to increase temp and brew 1 minute for the second and increase each steep thereafter.

[David R.]

Brought back from Kyoto 50g of the best sencha of both Horaido and Ippodo. All great.

I prefered the one from Horaido using cool water (65°C-2') and the one from Ippodo with slightly warmer water (70°C-1'30).

All gone unfortunately...

[Chip]

Brought back from Kyoto 50g of the best sencha of both Horaido and Ippodo. All great.

I prefered the one from Horaido using cool water (65°C-2') and the one from Ippodo with slightly warmer water (70°C-1'30).

All gone unfortunately...

I am curious ... why didn't you get some for me???

OK, seriously I am curious as to how much leaf to water you brewed these. I think Ippodo recommends a pretty high ratio ...

[David R.]

I used to think that the ratio that Ippodo recommends is high. But actually, that is the same one I am using. They say 10g for 210ml. I use between 5 and 6g for 10cl, which is even more.

But when you go and drink a sencha in their shop, they do put you much more leaves than that, and give you slightly different instructions depending on the specific tea you are ordering.

They also say 80°C, but in a non preheated teapot. 1min. 2nd and 3rd, using 80°C also and instant steeping.

One day I had their Hojicha, which is pretty good, and they gave me a teapot which was like 3/4 full of leaves. Steeping times : 20", instant... Amazing.

[AdamMY]

Ippodo's Nichi Getsu Sencha. This time in a kyusu, so Chip doesn't think I am completely off my rocker

[Chip]

I used to think that the ratio that Ippodo recommends is high. But actually, that is the same one I am using. They say 10g for 210ml. I use between 5 and 6g for 10cl, which is even more.

But when you go and drink a sencha in their shop, they do put you much more leaves than that, and give you slightly different instructions depending on the specific tea you are ordering.

They also say 80°C, but in a non preheated teapot. 1min. 2nd and 3rd, using 80°C also and instant steeping.

One day I had their Hojicha, which is pretty good, and they gave me a teapot which was like 3/4 full of leaves. Steeping times : 20", instant... Amazing.

There was a youtube video back a few years that I think poked fun at their video and recommendations. It started out nice and serene with a Japanese woman making sencha. She put some tea in the kyusu, then more and more and finally just dumped the whole bag in. It was pretty funny.

I cannot say I have really given those parameters a fair shot ... which I should. I tend to be around 1 - 1.25 grams per ounce (30 ml) water. Of course, more leaf equals more expense per day, week, month ... unless I make even smaller steeps.

I am thinking when brewing at those high concentrations, this requires more focus ... similar to gong fu brewing of Chinese teas.

Ippodo's Nichi Getsu Sencha. This time in a kyusu, so Chip doesn't think I am completely off my rocker

I thought maybe you would sell your Noutomi to me due to non-use...

[Chip]

So, about to brew session #5 of Hachiju-hachiya from Maiko. So far each session has been different.

I am trying to not open Maruyama also from Maiko due to a tasting coming up.

So, more gyokuro sessions since I have an abundance open currently:

Gyoku-Hou and Shoun-Un from O-Cha
And Gyokuro tasting sampler from Maiko

[Stentor]

I am trying to not open Maruyama also from Maiko due to a tasting coming up.

Then maybe I shouldn't say this, but I think the Maruyama is terrific. Really exceptional. Much better than how I remember it.

When I had my first session of O-Cha's Kirameki shincha last year, I thought that if anyone ever asked me what sencha tastes like, I would let them have a sip of that. I think the Maruyama falls in the same category. Really wonderful savory taste combined with those hints of "baked goods" kind of sweetness.
Granted, it gets much milder after the first steep. That first steep is really something else, though. Oddly, I favor the first steep over the subsequent ones. I have usually liked the second steep the best with virtually every sencha I've ever tried.

Anyway, really didn't mean to tease you. I just had to comment on "the GREEN I'm currently drinking" at some point
I hope you can still restrain yourself. Let it be something to look forward to

I remember really enjoying the Hachiju-hachiya when I had it 2 years ago or so. I hope you find its sweet spot soon.

How do you like those Yamashita gyokuros so far, Chip?

[Chip]

Thanks ... I have had the Maruyama as well. It is terrific asamushi and perhaps a much easier brewer as I recall.

The Hachiju-hachuya came out exceptionally well today. I even forgot to hit the timer (count-up) and know I brewed way too long.

I am now feeling the variation is at least partly due to using these two new kyusu-s. One gives a full throttle, vegetal brew full of umami (today), the other is softer and sweeter and mellower. I would have to do side by side to know 100% for certain ...

[chado.my.teaway]

Nepal Sencha FF 2011.

I brew this tea almost like a gyokuro. 3/4g / 140ml. 60 degree. 1 min, 1,15, 2 min. Last brew was bitter, but 1st and 2nd was beauty. Good and cheap tea(10PLN/50g or 3USD/50g). As for this price - excellent quality tea. Tea from polish teashop.

[AdamMY]

Ikuyo-no-mukashi matcha from ippodo, in my new favorite Chawan from Seong-il.

[debunix]

Just finished a nice session with some Wu Niu Zao, Zhejiang green tea from Norbu. It dealt well with the vagaries of being brewed during a busy morning at work (meaning, often poorly controlled brewing conditions), always remaining pleasant. Haven't yet given this one a really careful brewing with notes, getting lazy here....

[blairswhitaker]

hojicha...



because sometimes a little tea wont do!

[AdamMY]

Nichi Getsu from Ippodo.