Harimaenseicha

After finishing a session, this tea can be simmered for about 10 minutes to get the last brew.

It pairs really well with mango, you have to try that combination.

Spring 2017 harvest.

The only Gyokuro I have tasted so far, so I can’t say how it compares with others, but I love it. It has all the characteristics one would expect from a Gyokuro – strong umami, very vegetal, mid to high astringency and sweet aftertaste.

For brewing, I would usually use this method with shorter first brew of about 8 to 10 minutes: https://www.youtube.com/watch?v=F_QY9Ben4Hg

I really got away from drinking matcha for a while, but this weekend saw the return of the matcha to my daily drinking, and I am happy to have it now for some mental clarity, as I work through some issues with clients.

I seem to go on weird matcha-less stretches, not having any for weeks at a time, then coming back to it for a full day of drinking.
Somehow, despite the heat outside, this is not seeming to fit today, and I think I will move-on after this cup.

After drinking nothing but this, yesterday, I am starting today with it, but I really should expand, today.

Back to drinking a good amount of this!

After drinking nothing but hojicha, yesterday, I am glad to be back to my morning matcha. I am afraid that the first cup is not as good as it could have been, as I was in a rush to get to meetings, while also prepping a cup of Stash Double Bergamot Earl Grey (in anticipation of a very long meeting…which actually lasted ten minutes).

Just need to get moving, this morning.

Two quick cups, before leaving for the city.

I think it is going to be another day of just drinking this. The clarity of focus is fantastic.

Seven solid cups of this, today. Aside from some cold-brewed tea, this was the solely-consumed tea at my desk. Decent stuff, especially when I find it on clearance for a third of the retail price.