Official what GREEN are you currently drinking?

[exmechanistic]

Ippodo's Uji Sencha brewed with cold water. Delicious and refreshing!

[NOESIS]

Iced Hojicha de Ippodo.

I'm really impressed by this bancha. Very rich and buttery.

I concur, 'tis a wonderful tea (hot or iced).

Having my 2nd pot of Ippodo Hoji with my brunch.

[AdamMY]

Having O-cha's/ Tsuen Tea House's Aoi Shincha.

yum, its a green kick to the mouth.

[NOESIS]

An afternoon session of Ippodo's Uji Shincha.

[edkrueger]

Iced Hojicha de Ippodo.

I'm really impressed by this bancha. Very rich and buttery.

Ippodo has the best bancha by far. I always keep a kilo or so around.

[JeiKun4114]

Some more Hibiki-an Farmers Shincha

[tortoise]

Kirameki. Good. No margin for error, though. Steep 5, still liking it.

[Alanoyes]

I'm drinking YS 2011 Organic Wu Liang Mountain Mao Feng. At the 5th steeping.

[debunix]

Dragon Well, 4th infusion or such, sweet and light and just right for an evening's paperwork misery.

[tortoise]

Drinking loads of Ippodo stuff right now. Lots of hojicha, iced, all day. Also Kanro Gyokuro has been great. Gave me a glimpse of the illusive gyo sweetness. Very nice. And, their shincha. Need a few more session with it before I feel like I understand.

[NOESIS]

Finishing the evening with '11 Tai Ping Hou Kui from JTS. 5 good steeps in a 90ml gaiwan, and it still has more to give. Very blissed out.

[tortoise]

Ok, I know this will illicit much eye-rolling and gagging among the elites, but I just poured a late steeping (10th or 11th) of Kanro Gyo -- steeped for over two minutes in 180f water -- into a 3rd steeping of Shincha Aoi.

The kanro has become incredibly sweet in late steeps. The addition to the shincha was kind of a whim and, at first, the effect was terrific, but over a few minutes the taste sort of homogenized and became slightly less than the sum of its parts.

I would like to try adding an early steep of gyo to an early steep of sencha sometime just to see. It doesn't have to be a way of life or anything.

Anyone done this?

[sebpassion]

magokoro shincha from yuuki cha

[Chip]

Ok, I know this will illicit much eye-rolling and gagging among the elites, but I just poured a late steeping (10th or 11th) of Kanro Gyo -- steeped for over two minutes in 180f water -- into a 3rd steeping of Shincha Aoi.

The kanro has become incredibly sweet in late steeps. The addition to the shincha was kind of a whim and, at first, the effect was terrific, but over a few minutes the taste sort of homogenized and became slightly less than the sum of its parts.

I would like to try adding an early steep of gyo to an early steep of sencha sometime just to see. It doesn't have to be a way of life or anything.

Anyone done this?

I have blended gyo and sencha, but never quite did it this way. Interesting! Though I have blended later steeps of sencha and gyo.

[Stentor]

I've only ever blended mixed leaves of different senchas and brewed the blend but I have never mixed brewed teas. I have had some pretty cool results with that. I don't do it often however. I think Sae Midori leaf is good to blend with others, for instance.
Your method sounds interesting, though. I'm sure one could create quite an interesting flavor profile this way.
I'm gonna give it a shot next time I only have a few bits and pieces of a fukamushi and an asamushi left. The good thing is you won't have to compromise the way you do when you brew the leaves together.