>I'm guessing that Shizuoka Shincha was from Ito En, I'm still bummed I
>never got a chance to find it on my trip. Thanks for the painful
>reminder How's about maybe a real short description of that Shincha?
>I found that I can order it online from them, but I was a little afraid
>of it being old already.

Actually I got it from http://www.chajin.co.jp , I have been doing
business with Ken for 2 years now and he has always treated me fair.
They have one helluva selection of kyusu tea pots as well.
http://www.chajin.co.jp/catalog/chaki/index.html See mine here, is was
less than $15. http://www.pu-erh.net/toolfull.php?Tool=4
http://www.pu-erh.net/toolfull.php?Tool=5

It is the first one the second row of this page
http://www.chajin.co.jp/catalog/chab...cha/index.html.
It has an overall vegetal flavor reminiscent of raw pea or raw
asparagus. Mellow, sweet, and somewhat grasslike as well. Easily
oversteeped so you have to pay attention to it. The Shizouka Shincha
was harvested late May/early June. When I received it in June I
repackaged into nitrogen sparged 20g bags (enough for a weekend) which
I keep in the refrigerator.( See
http://www.pu-erh.net/static.php?StaticID=12 )This preserves the
freshness extremely well.


>Also, I'm not real heavy into Matcha's, but I've never heard of
>Hisashi... can you offer any info on that one? Does it produce a
>stronger cup (koicha) or weaker (usucha)?

Sorry, I got that translation wrong, my bad . It was actually Chouan
matcha by Marukyu Koyamaen. The Marukyu Koyamaen house is the middle
house on this page http://www.chajin.co.jp/category/maccha/index.html
the Chouan is the second best in their line. It is of the koicha
(thick) style.



--
Mike Petro
http://www.pu-erh.net