I really enjoy this particular brand of green tea, but it is seldom available in my area. COSTCO is demand driven and doesn't stock what doesn't sell rapidly. Will try the sun tea method as it is really hot here now.

My aunt in Phoenix does it this way, she calls it sun tea. She used bottled water(perhaps this is your problem for the bad taste in Tokyo Laplap, as Tokyo water sucks...) puts it in a large sealer jar with the tea bags and lets it brew. Tasted fine to me.........

Sadly no, he has televisions all over the house - even in the bathroom - and is easily distracted. I never leave tea to steep for longer than 5 long breaths (for the first cup) and add an additional breath for each subsequent brew. Otousan always forgets about it and leaves the tea in for a good few minutes - ends up being incredibly bitter. He never actually seems to notice - I put it down to him being a 'non-taster'.

I'm always fascinatd with how others make tea - thanks party_boy for your detailed explanation (do you have a favourite brand?). I differ with you about discarding the first cup as I tend to enjoy this the most - although I learnt last year of doing this for Oolong Tea (I got a wonderful batch from Taiwan as a gift).

I'll try the 'sun tea' method next time I'm in Spain.

And thanks Calcifer for updating your post with the info!

Went to the Bunkamura Tokyu yesterday but wasn't able to find the particular tea I had mentioned.

Was also unable to find my beloved SPF30 wet wipes in any of the drugstores I visited--bummer. But I did find face blotting paper with SPF18 powder in it, so my shopping was not totally in vain.

I don't know why you think Tokyo water sucks. It tastes fine to me. But then that is because it is heavily chlorinated before it reaches your tap!

Sanosuke!

Is this in comparison to Calgary Water or well water?

I guess this is the place to report on a pleasant summer alternative.

Found a box of 'House' brand Mugi cha (House foods corporation 6-3 Kioi-cho, Chiyoda-ku, Tokyo - 2.09GBP 16 tea bags - this brand includes some rye in their cold drink formula - US version here)

Each bag makes up nearly 1.5 litres of barley tea.

You just drop a bag into cold water, put it in the fridge and half an hour to an hour later you have a refreshing jug of mugicha (very similar to the Alicantinian classic, Agua de Cebada - but without the sugar)

According to this Spanish link it contains soluble fibre and proteins, calcium, phosphorus and potassium. Also good for your heart and good for steadying your nerves, and recommended for convalescents, children and expectant mothers.

I still like sencha better, but MrLapLap is a mugi fan and I've developed a taste for this unsugared non-slushy variety of barley drink. The ease of preparation is definitely a plus (it's actually ready in 10-15 minutes if the water is already cold)

Thanks again to QShoeGuy and valve bouncer for your kindness :-::-::-:

Too many to list but my favorites generally come from Taiwan or Korea. Never was a huge fan of Japanese tea leaves, but their premade bottled, nonsweetened teas as excellent.

Oh in regards to Barley tea- it is very refreshing, but be careful. Too much Barley tea can make you need to hit the restroom...to drop the kiddes off at the pool. Well, that's just my experience. I also have another friend to adds a thin slice of lemon (1-2) per jug just for more flavor. I don't particularly like it, but just wanted to let you know how she does it.

Well water. I don't live in the city but rather, on a farm/ranch ~25 miles south of Calgary.

Sanosuke!

Q Shoe Guy is just demonstrating his refinment and acclimatisation to the local culture.

There are hundreds of references to Japanese Tea Masters devoted to the water from a particular region or from a particular well in order to bring the most out of their favoured blend of tea for their ceremonies. The water in Tokyo will affect the taste of tea considerably and leave a faint scum on the surface (just as the water in London does - the scum is partly caused by calcium in the water interacting with the tea's polyphenols, you notice it most with black tea).

Ochanomizu (meaning: water for tea) is so named because the water for the Shogun's tea was taken from a river in this area.

Which water is chosen for any particular tea is a an age old subject that still inspires passions and controversy. Some tea houses have survived the centuries because of the water well in their grounds (I've been to one constructed directly over a well). Water that is still sought after by Tea Masters.

Don't think that only those obsessed with wines and other alcoholic beverages have the sole monopoly on being toe-curlingly anal about their choice of drink. You too can become a pompous tea-snob, haughty enough to rival any wine-bore. (Just don't go around saying that the water in Tokyo tastes perfectly fine... people will know you're bluffing!)

And the results.

Can you order the leaves and have them shipped to you?

http://www.itoen.com/leaf/index.cfm?...tion=add&qty=1

Wait until she tries the Yame Cha I sent.........she will throw the other stuff in the garbage........