I finished off my Yutaka Midori shincha from o-Cha today. It was a great final session with this wonderful tea.
And I will be looking forward to breaking into the Sae Midori tomorrow...! I can already tell a difference in the aroma of the dry leaves. Anybody who has had both already care to give me a preview of the differences in taste...?
Jul 7th, '11, 10:55
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Re: 2011 Official Shincha Review Topic!
Expect A LOT of umami with the Sae Midori. Brew colder and longer than the YM. Make sure not to pour all of the tea in one go but do the "pour-stop-pour" as if pouring into several cups. These things really helped get the most out of this Sae Midori. It's really nice!
It's been really full bodied and savory ever since I improved my brewing (and pouring!). You can look forward to it!
It's been really full bodied and savory ever since I improved my brewing (and pouring!). You can look forward to it!
Re: 2011 Official Shincha Review Topic!
Some very helpful posts on brewing YM & SM in this thread. I'll keep these tips in mind when I (soon) open my first packages of both.
Thanks to all!
Best wishes,
sherubtse
Thanks to all!
Best wishes,
sherubtse
Re: 2011 Official Shincha Review Topic!
what is umani, I did hear about it many times but still confused what is it exactly !