Den's suggestions

[Pentox]

I've been consdiering getting some Den's tea now for a while, but I'm not really sure what I should go for. I've tried the green tea kit already and found it enjoyable, but I'm not sure what I should go for in terms of their sencha/gyo selection. Has anyone tried a good number of them and have any suggestions? Or do you think it is worth it to wait until the shinchas to come out?

[Buzz Fledderjohn]

Guricha.

I've also had the Fuka-midori which was quite good and I am currently enjoying the houji-kukicha...if you are into roasted teas.

[Wesli]

We still have a couple months until shincha...

Guricha

Fukamushi Maki

Sencha Fuka-Midori (If you want something that's less quality, but very good for the price.)

[Space Samurai]

The Maki is excellent, I definitely recommend giving it a go. The Guri is good, but I'm not in love with it like others are. I am in love with the houji kukicha. The shin-ryoku was quite good.

[Pentox]

We still have a couple months until shincha...

This is actually the first year i've cared about when shincha is coming out. About how long of a lag is there normally between harvest/production and it showing up stateside?

Also anyone tried either of the gyokuros?

[Chip]

Den's is pretty fast with offering shincha, you might see a few in late April. Hibiki is very fast in offering Uji Shincha, around mid May. O-Cha can be fast for some Shincha.

Their Kukicha is pretty good...I agree with the Guri and Fuka Maki recommendations. Never had there Gyokuro.

[Wesli]

Their cheaper gyokuro (the kin?) doesn't seem to be that great, but I have yet to do an in-depth tasting with it.

[inspectoring]

I am curious about their Gyokuro Suimei - I tried way back when I was experimenting with temperature/time/etc. Since then, I have come to change my early opinions of some of the vendors.

In any event, anyone else tried their Suimei? I am would love to know what they thought of that. If I remember correctly I thought it was a bit overpriced. Again, that was when I did not know gyokuro as well as I do now.

[Salsero]

Their cheaper gyokuro (the kin?) doesn't seem to be that great, but I have yet to do an in-depth tasting with it.

I have had the Kin, and was not impressed, but it is pretty much the only gyo that I have had, so take my opinion with a grain of salt. It seemed a little too meek and mild compared to the glowing reports I read by the gyo guys on board.

[devites]

I have had Kin and Suimei, but both were at a teahouse in Seattle (Teahouse Kuan Yin), so perhaps Salsero you might not have brewed it right. They used a lot of leaf and 3 minutes. I got three deliciously sweet infusions out of the Kin and 4 amazing infusions from the Suimei. The friend I was with when I had the Kin thought it was sweetest tea he had ever had. I personally thought the Suimei blew the Kin out of the water, it was so sweet, sweeter than sugar. Not only did I have a wonderful feeling in my mouth, but I got a good tea buzz. I ate the tea leaves when I was done. Be careful it is the cocaine of the tea world; expensive, addictive, and you'll think it about it.

Summary: Suimei is the best green tea I have ever had. If it is considered crap then I can't flipping wait to try the good stuff.

[Salsero]

Salsero you might not have brewed it right.

Wow, after reading that description and very aware that I may not have brewed it the best way, I am in desperation to get that experience, so I am dragging out my 5-month-old package of Kin and doing 7.0 grams in 6 oz 130° F, for a 3 m first infusion. If it doesn't kill me, at least it might give me a hint of what it was like when it was fresh back in March! At if it does kill me, it might be the best way to go!

[Chip]

A really good gyokuro, you can go at least 2 grams leaf to 1 ounce water and experience no harshness or astringency. Just mind blowing sweet goodness.

If gyo is coke, then premo stuff is crack.

I would not try this ratio with a mediocre gyokuro.

I also only use 1.5-2 ounces of water in a tiny gyo pot. Otherwise the gyokuro buzz would be too much for even me. So, I am only using 3-4 grams of leaf. This is not uncommon to brew very small steeps of gyokuro, the really good stuff anyway.

[Salsero]

Well, my Third Encounter of the Gyko Kind didn't really go any better than the first couple. It's OK, *shrugs shoulders,* and I know that's not the right reaction. Course, I bought the cheap stuff, I let it sit around for half a year, yada, yada, yada. EO shared this as our first gyo back in March.

Someday, when I am no longer so intimidated by the huge backlog of tea staring me in the face, I will order premo gyo and do it right! But for now, I will just have to live it vicariously through Devites' and Chip's words ... and those of you other gyo heads.

[Chip]

My experiences with cheaper gyokuro have never been particularly good. In fact, some have been bad.

I really like to have a good gyokuro maybe once every week or so. So for me, why even mess with the lesser grades. I will make it really special.

If I was having gyokuro almost everyday like some TeaChatters, I would have to rethink this philosphy a bit.

To be honest, I am very far from an expert on gyokuro. But I like what I am learning.

[greenisgood]

where did you get your 2 oz gyokuro brewing vessel? would it be not as good to brew it in a normal sencha kyusu?