Official what GREEN are you currently drinking?

[JRS22]

Some new teas in the line up! Looks like sencha is on the menu!!!

Zencha's Takumi

O-Cha's Kabuse

Hakinowado's Yame Fukamushi

Maiko's Hachiju - Hachiya

Den's Guricha

Interesting the degree to which your lineup overlaps with the OTTI11 lineup!

[Jspigs]

Currently I am enjoying a cup of adagio kukicha.

[Chip]

Some new teas in the line up! Looks like sencha is on the menu!!!

Zencha's Takumi

O-Cha's Kabuse

Hakinowado's Yame Fukamushi

Maiko's Hachiju - Hachiya

Den's Guricha

Interesting the degree to which your lineup overlaps with the OTTI11 lineup!

Exactly!

[Fuyou]

I had some of Ippodo's seasonal matcha Tsukikage today. As I was using it during tea ceremony practice, I had about five bowls of it, and once I got the proper tea/water ratio it was really nice and hit the spot.

It has a very interesting smell!

[Jspigs]

More kukicha, I can't get enough of the stuff. Literally! I am running out of my sample and I won't be able to buy more for a few days.

[NOESIS]

Kyo no Tsuyu sencha from Maiko. First time trying this tea. Initial impressions are that this is a grassy, nicely balanced, and not too dainty asamushi. Seems like it might make good "daily sencha".

[debunix]

A new green tea today: Zhu Ye Qing green tea from Emeishan, Lishan Prefecture, Sichuan--from Norbu.

Sweet vegetal scent of flat light green leaves, peas and grass. Long thin young leaves, one or two in a paired bunch, rather flat like a Long Jing, leaves that swell up to light asparagus green.

Flash rinse with 185 degree water--drank rinse, sweet and tasty and light.

1st infusión, 160 degrees, about 20 seconds--delicious honeydew melon, cucumber, hints of peas, but more sweet floral notes. Very nice.

2nd infusion, 160 degrees, 30 seconds, but realized afterwards I used more water, more dilute, oops--sweet, peas coming up stronger now, touch of floral, but a little light on the flavor, should have lengthened the infusion.

3rd infusion, 160 degrees, 1 minute, sweet, light, flowers/grass/cucumber/melon. Mmm.

4th infusion, another 160 degrees, 1 minute, delicious sweet, light, floral, melon, wonderful.

5th infusion, another 160 degrees, forgot it for almost 10 minutes (oops), still sweet, floral, delicious, but quite mild despite the overly long infusion--really this should count as about 3!

6th infusion, 180 degrees, 5 minutes, and delicately sweet and floral, but really done now.

I prepared a second series of infusions, and again it is delicious, sweet, vegetal, grassy, a little floral, and highly tasty. I started again with a hotter rinse, then moved up in temps from 150s to 190s, probably 9 or 10 infusions, and the infusions have been good all the way through.

This is another lovely green tea from Norbu. I am getting more of the qualities that I enjoy in a green tea from these than from most of the others I've had from other sources, and don't yet know how much is simply better tea, and how much is better brewing--I think the tea itself is the most important thing, but I am so happy with these that I'll stick to them for the moment.

[Jspigs]

I am drinking jasmine pearl green tea mixed with tgy oolong and a white tea called Gu Shan Bai Yun.

[AdamMY]

The last of my 2010 Okitsugawa Supreme Organic Sencha. About time, but now my Sencha supply is drastically low.

[Chip]

Finished the Fujitsubo gyokuro, now Kame Juri Shi de O-Cha is back on the menu. Oh yeah!!!!!!!

[Jspigs]

I am drinking a glass of Lu An Gua Pian with my dinner.

[Jspigs]

I am now drinking a mix of Lu An Gua Pian and kukicha green teas.

[FlyedPiper]

Finishing up a bag of Chiran sencha from O-Cha and working through a bag of SuiMei gyokuro from Den's. Good stuff both, and they are polar opposites.

[chado.my.teaway]

End of July is a time when the island of Shikoku in Tokushima prefecture produces a "niche" type of tea - Bancha AWA (阿波 番 茶). As the conditions of Japanese solid is a very unique way of producing, rather typical for South-East Asia (np.Myanmar-Burma) A simple taste, not very complicated way the formation of this type of Bancha - returns the attention of Environmental tea lovers.

Just good tea;)

[shinobicha]

Several teas from Thes du Japon -

- Sencha from Yame ("futsumushi")
- Musashi-kaori (asamushi) - a micro-oxidized tea by Mr. Hiruma (he is known here on TC for his hand-rolled competition teas)
- Sayama-kaori (asamushi) - another micro-oxidized tea by Mr. Hiruma
- Yumewakaba (fukamushi) - interesting fruity, subtle, deep-steamed sencha. Like the previous two, it is a very rare cultivar, and I've never had anything like it. Even though it is deep-steamed, some of the needles are 1.5" long!

Here are some pictures of the leaves:




They are excellent. Thes du Japon is definitely worth checking out, in my opinion.