Meow Meow, Meowmeow!
(cat speak for happy birthday Cinnamon Kitty)
Home blender!
I have found that Japanese teas in general allow for much manipulation through blending (and roasting, etc). I will often use Japanese and/or Korean components in blending ... and also blend the inevitable dribs and drabs.
Sencha, Kukicha, Matcha, Bancha, Guricha, Genmai, Mugi, Roasted Corn can all be blended with excellent results.
Began the day with Korean Gam Nong from Hankook. A pyrit and a wizard sat in today.
Then a tasting of some reallly weird Gyokuro that just smelled way off! A very rare non session finish!!! Tossed the brew, the leaf in the pot after a steep and the rest of the sample. Really strange brew.
So, moved onto another unusual Japanese tea, this is a semi fermented type of green that has an earthy profile, quite odd but somewhat compelling. I seem to recall that this may have been buried or something.
The name eludes me, it was included as with an order from Ryu Mei. Enjoyed the unique session with Mrs. Chip.
I think there is a matcha coming up.
