Ive been working of my senchas recently. As dry leaf the color of the steamed green leaf is striking. However infused it is an ugly mascerated abomination. How do they pick these leaves with a gingsu columbine. I can see why they invented the tea ceremony to hide the leaves. Is there any Japanese tea that is bigger in size than crushed BOP.
Jim
PS I really like the Japanese Kona I got earlier this year in SD. A very tasty thick cloudy brew. Its enough to make me want to try sushi. Any tea recommendations for Lost Wages.