TeaChat

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...?

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!

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

what is umani, I did hear about it many times but still confused what is it exactly !