Jan 15th, '11, 15:23
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by AdamMY » Jan 15th, '11, 15:23
Chip wrote:
Nice thing about having only a few Japanese greens open, it is easier to keep track w/o having to label washi canisters, etc.
I do however do weird things like use a lighter colored one for lighter steamed, and a darker one for deeper steamed.
However, as you likely know already, I do not pour the tea directly into the canister, that is exposing it to way too much air. So whether I would use a smaller sample tin (as I do) or a smaller bag inside the canister, I do label it. But I just know basically what is in each canister ... and also keep a running "opened" inventory close by.
Yeah I usually do not have that many open myself either, what happened in this case is I had tea in each of my two O-Cha canisters the orange and green ones. And I had it straight in my head a week ago "Orange, Yame Gyo" and "Green Sencha" but I think with my hectic week and not really touching either of them or really even thinking about it I lost track.
If it happens again I may start writing the name of the tea on a little strip of paper and putting it inside the lid.
Jan 15th, '11, 15:45
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by laura99 » Jan 15th, '11, 15:45
Shincha Fukamushi from Hibiki-an in my cup today. I have had this in cold storage for some time and just took it out last week. Was a big surprise, not so much of a fuka. It has more full leaves that the Miyabi I just finished which was mid- steamed. Has great flavor though, and very long lasting. The fourth steep was quite a bit stronger than the third in most sencha's I have tried.
Jan 15th, '11, 17:33
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by AdamMY » Jan 15th, '11, 17:33
As I have a long weekend this weekend, I am using today for tea and photography. So I moved onto a Korean Sejak from Tea Trekker.
But that is probably it in terms of photos today, as my apartment which basically never has good light, is now getting even worse light as its starting to get rather dark outside.
Jan 15th, '11, 21:27
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by Tead Off » Jan 15th, '11, 21:27
AdamMY wrote:Alright this time I am definitely having Gyokuro, and I probably need to find a good way to label some of my Japanese tea Canisters. Any suggestions?
I simply take a sticker and affix it to the bottom of cannister/caddy. I use the kind that peel off without leaving any paper residue. I couldn't possibly remember what is in all the caddies I have.
Jan 16th, '11, 12:18
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by debunix » Jan 16th, '11, 12:18
Yamakai Sencha - 2010 1st Harvest Shizuoka Sencha
One sniff and I'm already in love: the scent is sweet and rich. 5 grams of tea to my 150mL kyusu, prewarmed, water to 140 degrees per Greg's brewing recommendation.
Brewing 2 minutes first steep, throwing caution to the wind…and it is sweet and rich.
30 second 2nd steep, delicious and sweet, a bit astringent and nutty too.
For 3 steep, heating the water to 150, just to play a little more, and steeping 1 minute--similar to previous infusion, but a bit lighter in body and richness--really think it's done at 3.
I may play with it a bit more next time, because I am concerned that the very long first steep took a bit more of the punch that should have been left for the later steeps.
Overall, this is a lovely sencha. Without a head-to-head comparison, it's hard to rank it other than saying it's right up there with my top-tier senchas. Lovely for breakfast this morning with toast with honey-butter.
Jan 17th, '11, 20:49
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by AdamMY » Jan 17th, '11, 20:49
O-Cha's 7132
Jan 18th, '11, 19:58
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by AdamMY » Jan 18th, '11, 19:58
Jan 18th, '11, 20:46
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by entropyembrace » Jan 18th, '11, 20:46
drinking the same, I enjoy it too

Jan 20th, '11, 08:45
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by skarphedin » Jan 20th, '11, 08:45
Last sip of Dafo Ling Jing. There. No more left. Waiting for spring.
Jan 20th, '11, 09:10
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by TwoPynts » Jan 20th, '11, 09:10
About to brew up the last of my Adagio Dragonwell.
Jan 20th, '11, 15:23
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by NOESIS » Jan 20th, '11, 15:23
Meng Ding Gan Lu from JTS. One of my favorite Chinese greens.
Jan 20th, '11, 15:56
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by tortoise » Jan 20th, '11, 15:56
I'm trying two new ones from O-Cha:
Kagoshima Sencha Sae Midori
&
the "everyday" cheap one.
The cheap one is just fine by me. Not amazing, but serviceable. I really liked the SSM. Very bright, crisp and throaty.
I second the cheers for Yame Gyo!
Jan 20th, '11, 18:21
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by AdamMY » Jan 20th, '11, 18:21
Sae Midori Shincha, this one sort of got lost for awhile but I'm drinking it, no where near as good as when fresh. But still decent, so my less than ideal storage is not horrible.
Jan 22nd, '11, 04:38
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by Noahnoir » Jan 22nd, '11, 04:38
Start my day with the Organic Matcha Kaoru.
This Matcha tastes very nutty. its needs getting used to, its ok but it can't be become my favorite.
I also ordered some Fugenji-Midori from Maikos.
Anyone has a few parameters for me?

Jan 22nd, '11, 14:32
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by Chip » Jan 22nd, '11, 14:32
AdamMY wrote:
O-Cha's 7132
Just got some more O-Cha's
7132 in today!
Noahnoir wrote:Start my day with the Organic Matcha Kaoru.
This Matcha tastes very nutty. its needs getting used to, its ok but it can't be become my favorite.
Just got the Organic Kaoru matcha from O-Cha today as well, first time for this one. Might pop the tin open shortly.
Also received Karigane, the Musashi that has Yabukita sencha leaves and gyokuro stems ... never had this one before either, and I am actually rather curious about this but should not open it yet ... since I already have 3 sencha open.