Space Cowboy > writes:

> 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.

In my experience, tamaryokucha is, shall we say, up to Chinese green
tea standards.[1]

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html
[1]I'm only being mildly sarcastic - Japanese broken leaves can be
delicious.