Official what GREEN are you currently drinking?

[Chip]

Asatsuyu Special Edition from Shizuoka ... tastes even better than it looks!

[debunix]

I took a break from much recent sencha to enjoy some An Ji Bai Cha tonight. A lot floral, a little spicy, very very nice. Brewing it up in my lotus teapot from Yi Yong Cheol, which goes so nicely with my 'Flower' cup by Petr Novak--too dark for photos, unfortunately, but this is such a nice combo of tea and teawares that I'll do it again where there's more light to share.

[Chip]

Been experimenting with a special collection of 7 sencha, brewing them with much higher ratios than I normally use to see how they behave. They have been responding in astounding fashion. Offering richness and complexity each time that was ... shockingly good.

Today it was Tenryu Special Edition's turn.

[TIM]

Ippodo Kuki Gyokuro, (with stems). Comforting and thick chicken soup, good for the cold Chinese New Year's eve.

[Chip]

Out with the old year in green, Tim?

Ending another year with a Sencha. This was an uber brewing of Sae Midori Special Edition from Shizuoka, brewed with a very high ratio. The results were ... mind blowing.

[AdamMY]

Opened a sencha I have never had before. This one may take a little while to crack. First impressions are good, but I feel like there could be more.


Kirishima Kagoshima Prefecture-- Hayato Sencha-- Cultivar Yabukita from Cha-Raku tea.

[Chip]

Is this the organic, Adam?

Soooo, had a bunch of good sencha in dribs and drabs that I threw together ... these have been open a few months however. But the results were pretty good!

[debunix]

An Ji Bai Cha from Wing Hop Fung this morning. Inspired by Cory's post yesterday, enjoying from a my drippiest bowl....



I think today is going to be a drippy drippy day, at least as far as teaware glazes go; I just wish the sky would drip as much as this Petr Novak chawan.

[Peacock]

Some afternoon Sencha. Yamakai cultivar. Hioki, Kagoshima. I went with a high amount of leaf and can't say it was the wrong decision.

[Chip]

OOOHHHHH, NICE debunix and Peacock!!! Hopefully you will show some more photos.

Had an old friend for tea today. A new opening of Yutaka Midori from O-Cha ... a very good (and delicious) old friend, indeed! The smell of the dry leaves was ... intoxicating. Truly a "must sit down" moment.

[AdamMY]

Had an old friend for tea today.

The Hannibal Lector-esque phrasing threw me at first, then I realized the tea was your old friend! Sencha sounds like a very good idea... guess I should put the kettle on.

[debunix]

Sencha does sound wonderful, but I am still in the throes of a minor obsesssion with An Ji Bai Cha, so that's what's in my shiboridashi and Flower teabowl today (a very Petr Novak morning).

[Chip]

Had an old friend for tea today.

The Hannibal Lector-esque phrasing threw me at first, then I realized the tea was your old friend! Sencha sounds like a very good idea... guess I should put the kettle on.

Good catch ...

Sencha does sound wonderful, but I am still in the throes of a minor obsesssion with An Ji Bai Cha, so that's what's in my shiboridashi and Flower teabowl today (a very Petr Novak morning).

... need I say it? Photo or it didn't happen!

[AdamMY]

Had this this morning. Then went for a run, and have been lazy pretty much ever since.


Sencha with Aged Puerh on the side by Adam Yusko, on Flickr

Though I am finally getting back around to having some more tea. A mystery tea I think it is Gyokuro, but it could just be sencha. (Sorry no photo for this one.)

[Chip]

Nice Adam!!! But green with pu-erh on the side? Or pu-erh with green on the side. I think it is fresh green with leftover pu-erh?