Official what GREEN are you currently drinking?

[sherubtse]

Hana no Kaori. This was an Uji sencha we sold earlier in the year on a limited basis with strong floral, oolong-like notes. Found some at the bottom of the tea fridge, still good!

Interesting to see you brew it in a shiboridash ... or are my eyes playing tricks on me?

Best wishes,
sherubtse

[Stentor]

Hana no Kaori. This was an Uji sencha we sold earlier in the year on a limited basis with strong floral, oolong-like notes. Found some at the bottom of the tea fridge, still good!

Interesting to see you brew it in a shiboridash ... or are my eyes playing tricks on me?

Best wishes,
sherubtse

Why not?

[sherubtse]

Hana no Kaori. This was an Uji sencha we sold earlier in the year on a limited basis with strong floral, oolong-like notes. Found some at the bottom of the tea fridge, still good!

Interesting to see you brew it in a shiboridash ... or are my eyes playing tricks on me?

Best wishes,
sherubtse

Why not?

No reason in particular. But it is something that never occurred to me, and so I found it to be interesting.

Best wishes,
sherubtse

[Kevangogh]

These days I brew in the new shiboridashi we started carrying, I really like it. This won't work for Fukamushi however, don't even try that!

[etorix]

Laoshan Green autumn 2011

last of a sample from Verdant Tea .. this be yummiyumyum

i brewed in purple clay yixing .. should this be better in gaiwan or shouzhou or so?

[Pekoechen]

MOstly, I brew green tea in a gaiwan or porcelain tea pot, at times just a simple bowl. I believe they are too fragile to be steeped in a too hot an environment in the case of a clay tea pot.

[Chip]

MOstly, I brew green tea in a gaiwan or porcelain tea pot, at times just a simple bowl. I believe they are too fragile to be steeped in a too hot an environment in the case of a clay tea pot.

I cannot quite make suck a broad stroke ...

While I brew Chinese green tea often in porcelain or glass, I do ocassionally also brew it in a Korean clay onggi ... though still experimenting with this.

I brewed a Long Jing in a yixing years back, I easily did over 100 sessions in the same pot. Then one day I decided to use porcelain or glass (cannot remember at the moment) and it was so much better than the yixing.

Japanese greens, I almost always brew in a clay pot: Tokoname, Hagi, Bizen, Korean clay of some kind, Korean porcelain, etc. ... and a new (vintage) Banko that I need to test drive.

Currently, Kagoshima Sencha Super Premium from Zencha brewed in a Kenji Tokoname and served up in Kashun Hagi Guinomi. .

[AdamMY]

Kame Gyokuro from O-cha brewed in a Clay pot.

[AdamMY]

Ikuyo-no-mukashi Matcha from Ippodo.

[AdamMY]

Gyokko Yohen, and Seigan SO by Adam Yusko, on Flickr

Nichi Getsu.

[etorix]

Sun-dried Jingshan Green from Verdant Tea, last of sample

brewed in a Ru-Kiln .. erm .. not-gaiwan exactly, sec

OK its a http://www.dragonteahouse.biz/accessori ... 160ml.html but greeny-blue and mildly alarming, a little intimidating even ... tho not as hard to establish a safe-pour-grip on as id expected

whatever, its my first non-teapot brew ..

also first brew-from-scratch with activated-bamboo-charcoal involved

i think i may go with glass for a next brewing-tool

EDIT: and now its all gone i find this piece about Jingshan http://verdanttea.com/back-alley-jingsh ... e-brewing/

which is good actually, cos id forgot where i saw the reference to

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 Instead of the usual Gaiwan, the woman brought a short glass, poured hot water and sprinkled the tea leaves on top, telling me to wait for the tea to start dancing around.

[blairswhitaker]

Gyokko kyusu, Kashun yunomi, and tsukigase zairai sencha

[debunix]

Enjoying some of the Xue Dian Mei Lan Yunnan tea from Norbu, one that is between green and oolong, so not fitting entirely obviously into either category. Green, floral, fruity, a bit of sharpness in the middle infusions when I let it go on a little too long. Now working through later infusions and it's back to a very delicate sweet tastiness.

[AdamMY]

Korean Daejak from Morning Crane Tea.

[Pekoechen]

Long jing from Spring 2010

Gyokuro also form Spring 2010

Kabusecha from 2011