Official what GREEN are you currently drinking?

[greentam]

Opening that bag and smelling that sencha is the conversion moment I think! The flavor was just amazing too!
Oh sencha, where have you been all my life?

[Chip]

Opening that bag and smelling that sencha is the conversion moment I think! The flavor was just amazing too!
Oh sencha, where have you been all my life?

A question many of us have asked!!! Or more likely, "Such great sencha, where have you been all my life." As many of us suffered through crappola sencha in the days before such amazing sencha becoming readily available!!!

Do this, it might blow your freakin mind! Preheat your pot, then pour the dry leaves into the empty preheated pot ... then sit DOWN, then smell the inside of the pot ... I mean stick your nose in there and take a slow longgggg smellllll. The dry warming leaf aroma is really mind blowing. You will literally need to sit down.

[greentam]

This sounds like a great experiment! I love the advice I get on here! My husband is always confused with my unwavering devotion to having to sniff, poke, watch and taste all kinds of interesting foods.

[Chip]

This sounds like a great experiment! I love the advice I get on here! My husband is always confused with my unwavering devotion to having to sniff, poke, watch and taste all kinds of interesting foods.

Oh, then you will certainly enjoy this. And different sencha give off very different aromas. Yutaka Midori is THE ONE for this!!!

[greentam]

Wohoo!! I'm stoked! I'm going to have to try this tomorrow during my breaks from math homework.

[Chip]

JUST arrived from O-Cha/Tsuen, after several days of being sencha-less! Will be opening the new Tsuen Aoi asamushi immediately.

I felt compelled to photograph some cha cha cha changes ... first the return address label ... the inclusion of Tsuen, the oldest tea shop in Japan, 20+ generations in the same family. They have reached out and offered to assist O-Cha at this time of tragedies. Even the postmark stamp reads Uji. Something about all this struck me. Obviously selling tea and shipping from Fukushima is not possible.


Already new labels for the new tea ... moving forward.


And the inclusion of Tsuen materials in the box, pretty cool, though not sure what I could do with the one on the left that is all foods.


Having bought from O-Cha for 5 years, there was a bit of emotion upon seeing these changes.

[AdamMY]

Some more of Ippodo's Shoike-no-o today. It was so good last night I wanted to have it again today.

[Xell]

Today got ~50g Yame sencha gokujo as a bonus for free. I forgot about time and water cooled down a bit too much, was about ~40C or a bit lower. I used it anyway and actually result was really tasty, aroma became even more grassy and round

[hopeofdawn]

Trying a new tea today--green peony from Xiu Xian tea. It's a really interesting green, not fussy at all with steeping times/water temperature. Definitely a good tea for work!

[debunix]

Enjoying the best yet brewing of a very fancy Dragon Well--the top grade from Wing Hop Fung. It was a tea that I was so frustrated by that I gave it away the first go round, but by the time it came back into my hands, I was ready for it. Good stuff, and today I'm brewing it very cool--145 degrees or thereabouts--and it's just rich and gorgeous. Tap-dancing taste buds.

[Chip]

Currently Aoi Asamushi from O-Cha. Very agreeable and seems impossible to mess up. Nicely vegetal, asparagus maybe. Some sweetness, some umami, and some bitter/astringency. Nicely balanced.

[NOESIS]

Currently Aoi Asamushi from O-Cha. Very agreeable and seems impossible to mess up. Nicely vegetal, asparagus maybe. Some sweetness, some umami, and some bitter/astringency. Nicely balanced.

I was wondering about that tea. Your description makes me think I'll be including it in my next O-Cha order. Thanks.

Currently drinking sencha 7132.

[AdamMY]

Yukata Midori Karou Supreme from O-Cha today. In light of the last few days Tea Day Topics, I will say this one has an interesting mix of Umami, Sweetness, and Bitterness.

[David R.]

A sample sent by a friend : asamuschi from Fuji, Shizuoka, Kôshun cultivar, made by Akiyama Katsuhide.

Very rich tea with beautiful aroma and deep aftertaste. Beautiful.

[bagua7]

It would be nice if Chip could split this thread into two:

1. What JAPANESE GREEN are you currently drinking?

2. What CHINESE GREEN are you currently drinking?

That would make it easy for everyone to follow this thread without having to juggle between the two.