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.