Official what GREEN are you currently drinking?

[brlarson]

Just finished a session with kanro gyokuro. This seems better when brewed for 90 seconds rather than 120. 5-6grams in 100ml at 140F.

[NOESIS]

... last full session of Kaboku from Ippodo, and it was very good. The leaf did not fade as so often happens with sencha, though this was a 50 grammer versus 100.

I ran out last month. For me, its the gold-standard of asamushi.

[chefmike]

Fukamushi Sencha Maromi from Den's

[Chip]

Fukamushi Sencha Maromi from Den's

Oh, how is this ultra deep steamed sencha? I thought about getting some to try.

I see they just added Benifuki to their line up as well.

[greentam]

Jasmine green tea pearls and I LOVE them! I prefer to stay away from floral foods, but this is awesome. It's really fun to watch the pearls as you steep them.

[AdamMY]

Just Had Nodoka Matcha from Ippodo and about to move on to Kame Gyokuro from O-cha.

[fire_snake]

From Japantea.org (Hakoniwado):

Ureshino Sencha (jo)
Yame Sencha (gokujo)

Both are quite nice, the Ureshino being milder at the start with a sweet, mellow finish. The Yame is tops in aroma and has a much sharper character.

From The Tea Gallery:

2010 Kegoshima Sencha

A lovely, creamy blend. More of a sweet, buttery character than what I'm having above. More fruity as well. Has a sharper aroma, *much* fruitier than the Ureshino, but quite different in character from the Yame. However, the aroma of the wet leaves is quite similar to the Yame. I'm really liking this one.

On hand but yet to try:

From The Tea Gallery:

2010 Dragon Well
2010 Bi Lo Chun

Cheers,

Christian

[AdamMY]

The last of my Nodoka Ippodo Spring time Matcha is now gone. Good thing it was really loosing its punch near the end.

[IPT]

I'm drinking a very special Maofeng Green Tea. It is untouched by Chinese hands. It was 100% made by me. I spent the day with some friends in their tea plantation picking tea. Granted, my skills as a tea producer are not high, or perhaps even average, but I do it every year and it is a lot of fun. I arrived early in the morning at my friend's village. We had breakfast and tea before heading out to the fields. Most of the tea we picked was processed by machine, but I set some aside to finish myself. It's a lovely albeit tiring way to spend a day.

[AdamMY]

Looks amazing IPT, sounds like quite the experience!

[Chip]

Looks amazing IPT, sounds like quite the experience!

+1, looks really quite tasty too!

[IPT]

It looks pretty good, but it isn't great by a long shot. It is quite drinkable though and It's the experience that makes it special. I really do miss working outside, enjoying the cooling breeze and listening to the birds. Oh, the best part was I got another baby tea tree for my garden. It's going to be a bansai tree.

[David R.]

Very cool indeed.

[debunix]

I got another baby tea tree for my garden. It's going to be a bansai tree.

From which you can make one tiny infusion of tea per year (as you pinch it back), in a pot like this one

[debunix]

Hon Yama Zairai sencha from Norbu this morning, and I think this was the best session ever. I started very cool, 145 degrees, with a longer than usual first infusion, and gradually worked up to 180 degrees by the 6th infusion, and every infusion was delicious, nutty, vegetal, sweet, without noticeable bitterness, and only enough astringency to balance the rest. I wish I'd been taking notes!

Fortunately, I still have a good number of infusions left between the remains of this bag and the one in reserve to get this down better.