/ck/ - Food & Cooking

a lot of shincha available already at O-cha.com
I think I might get the Saemidori Asamushi, the Uji Aoi and some Chumushi, not sure which one. I like deep-steamed fukamushi shit too, but it clogs my teapot too much
any reccs?

damn, fukamushi sencha hits good in winter. not peak freshness anymore maybe, but quite warming for a green tea, maybe thanks to the thicc body

>>19830740
for steaming, you can tell by how cloudy the liquor is. if it's cloudy as fuck, it's deep-steamed (fukamushi). if it's not, it's lightly steamed (asamushi). that's the most commonly exported version I think. if it's slightly cloudy then it's in-between (chumushi)
tommorow I'm going to open my last packet of fukamushi sencha I got in the spring, Yutaka Midori from O-cha.com. I'll be sure to post some first impressions

>>19678769
one difference that does matter for sencha is the steaming time. fukamushi is going to be really cloudy and thicc

what are you drinking in the high heat? it's pretty fucking hot today
today I've had:
>young raw pu-erh
>chilled tie guan yin I made yesterday
>now sipping some bancha

/tea/ - /tsg/
tea general

This thread is for discussing teas, tisanes, and other herbal infusions.
info: types of tea, where to get tea, how to brew tea
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what 2023 are you buying, anons?
I'm planning to buy some shincha
and maybe try some chinese greens too... I don't like long jing, but there's got to be some chinese green tea I'll like. the only one I've really enjoyed so far was lu'an gua pian