A diary of what I drink, and a reference corpus of the cultivars and teas behind it. One author, one voice.
Not Japanese tea at all — a dancong, the Chinese oolong style named for single bushes, in the honey-orchid register. Served iced, and the colour in the glass is amber rather than green, which is its own small pleasure on a site that is otherwise all one hue.
Gimbocha
Clear is the right word for it, and they knew that when they named it. Iced, unmilked, a deep flat green in the cup — nothing about it is padded or rounded off, and it tastes natural in a way that reads as unimproved rather than plain.
MTCH Ari
Japanese tea cultivars, researched from primary sources, with their lineage, registration history and the places the sources contradict each other.