3rd cup of matcha in 20 minutes
stoopid strong matcha (one of those scoops to half the water)
stoopid strong matcha (one of those scoops to half the water)
GOTD- Green of the Day
- Thread starter arghblech
- Start date
2010 Huang Shan Mao Feng A from Jing -
This tea is quite subtle and somewhat difficult to brew. I recall the last time I had HSMF it was a challenge to dial it in. This has some florals with grass and pine which is not working for me. This is my fourth session with this tea and so far I am not excited. The one I had from Yum teas was much better.
This tea is quite subtle and somewhat difficult to brew. I recall the last time I had HSMF it was a challenge to dial it in. This has some florals with grass and pine which is not working for me. This is my fourth session with this tea and so far I am not excited. The one I had from Yum teas was much better.
2010 Shi Feng Long Jing (everyday) from Jing -
Can't beat it for the price...but don't expect too much either.
Can't beat it for the price...but don't expect too much either.
2010 Yuuki Cha Shizuoka Shincha Sayamakaori -
I haven't had a asamushi in a long time. Grass and asparagus with some sweetness. Wow this has quite a kick to it. Good and enjoyable but not great. I'm glad I split it with a friend. Fukamushi is just yummier to me.
I haven't had a asamushi in a long time. Grass and asparagus with some sweetness. Wow this has quite a kick to it. Good and enjoyable but not great. I'm glad I split it with a friend. Fukamushi is just yummier to me.
Organic Jiando Mao Feng. This is quickly becoming my everyday green.
Regards.
Jakob
Regards.
Jakob
Organic Gyokoro Superior from Uji, brewed in my new kyusu/tokoname
My sunday morning tea
Rergards.
Jakob
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Thanks Ambrose. I made the mistake of brewing the first stepping too warm, I always do this with this tea somehow, I think I'll have to put a big red sticker on the tin 
The following steppings however were delicious 
The kyusu is very nice indeed. Luckily kyusu/tokoname are quite in fashion at the moment here in Denmark, making them fairly easy to find at quality tea stores. I wish I could say the same thing about gaiwans and Yi Xing pots though.
Your shiboridashi is really nice aswell. I have a couple of pals going to Japan today. I have asked them to find either a shiboridashi or a hohin for me.
Regards.
Jakob
The following steppings however were delicious The kyusu is very nice indeed. Luckily kyusu/tokoname are quite in fashion at the moment here in Denmark, making them fairly easy to find at quality tea stores. I wish I could say the same thing about gaiwans and Yi Xing pots though.
Your shiboridashi is really nice aswell. I have a couple of pals going to Japan today. I have asked them to find either a shiboridashi or a hohin for me.
Regards.
Jakob
Couldn't find a "Yellow of the Day" thread.
Taking pictures for Simply Tea in Aarhus today:
2010 Yue Yang Organic Jun Shan Yin Zhen, teamaster; Gao Xiao Zu
2010 Sichuan Organic Meng Ding Huang Ya, teamaster; Li Hui
2010 Huzhou Organic Mo Gan Huang Ya, teamaster; Wang Qiang Zhen
I think it goes without saying that I am pretty teadrunk right now
Regards.
Jakob
Taking pictures for Simply Tea in Aarhus today:
2010 Yue Yang Organic Jun Shan Yin Zhen, teamaster; Gao Xiao Zu
2010 Sichuan Organic Meng Ding Huang Ya, teamaster; Li Hui
2010 Huzhou Organic Mo Gan Huang Ya, teamaster; Wang Qiang Zhen
I think it goes without saying that I am pretty teadrunk right now
Regards.
Jakob
wow i'v been away from tea for a while...
well green of the night today some sencha actualy brewed with proper amont of tea.
3g of sencha 4 infusions 60c 90s 65c 20s 70c 30s 75s 1m
first infusion no astringancy.. nutty.
second infusion little astringancy kinda grassy with nutty undertones.
third infusion
leaves
yummy what i did notice compared to how i used to brew it is thers less grass and less astringancy.
well green of the night today some sencha actualy brewed with proper amont of tea.
3g of sencha 4 infusions 60c 90s 65c 20s 70c 30s 75s 1m
first infusion no astringancy.. nutty.
second infusion little astringancy kinda grassy with nutty undertones.
third infusion
leaves
yummy what i did notice compared to how i used to brew it is thers less grass and less astringancy.
Right now I'm drinking... I'm not sure. I picked it up at a store called Ten Fu's in Beijing. I guess I could try to describe the characters that I think make up its name, but that might be futile. Does anybody here have a good grasp of mandarin?
Jasmine Pearls from Ten Fu's in Beijing
First infusion: 75c for 90 seconds
Second infusion: 65c for 70 seconds
Third infusion: 70c for 35 seconds
Quenched to 30c, Reheated to 65c
Very floral, grassy, with a slightly woodsy bite. Very refreshing
First infusion: 75c for 90 seconds
Second infusion: 65c for 70 seconds
Third infusion: 70c for 35 seconds
Quenched to 30c, Reheated to 65c
Very floral, grassy, with a slightly woodsy bite. Very refreshing
2010 Huzhou Organic Mo Gan Huang Ya, teamaster; Wang Qiang Zhen
Brewed in my blue "emperor" gaiwan
I feel quite decadent drinking such a fine tea for my breakfast
Regards.
Jakob
No ability in the Mandarin language but just wanted to welcome you to B&B. Enjoy!
Tried matcha for the first time today. Uji Matcha Chiyo Mukashi from o-cha.com. The scent reminded me of a lake in the forest that had the same bubbly green look to it. The taste was dry, and, I don't know... a bit reminiscent of green tea. Not sure what to make of it.
Organic Zhang Mao. Mmm.... Tasty.
Regards.
Jakob
Regards.
Jakob
