AdamMY wrote:While I have yet to try any Shincha this year. I am a huge fan of Ippodo's matcha, and the Wakamatsu is just incredible. Although sadly I can not speak as to the quality of any of the Houjicha's, but their Gyokuro, and Sencha's are very nice, and my favorite casual sipping Sencha is Nichi-getsu. But if you want to go full fledged Shincha, I can understand that you would not want to pick up any Sencha.
shinobicha wrote:Can anyone else recommend their Kanro? or say if they prefer their gyo or matcha offerings? or which houjicha?
Xell wrote:Didn't try anything from Ippodo or Shizuoka yet, but i'd go with more stems, i.e. kuki-hojicha, i think stems are essential for good hojicha. Though without photos difficult to tell, how much stems left in their hojicha.
And for matcha definitely try koicha grade, especially if you are sensitive to bitterness in tea, you might enjoy it a lot more.
SilentChaos wrote:shinobicha wrote:Can anyone else recommend their Kanro? or say if they prefer their gyo or matcha offerings? or which houjicha?
I've got the Kanro open. It's a quality gyo for sure, but the taste is a bit too mellow for me. The kanro doesn't seem to show itself at anything less than 1.5:1 leaf to water ratio. Now, I know why Ippodo's general recommendation for gyo is 3.5:1.
shinobicha wrote:Thanks SilentChaos - can you compare the Kanro to another gyokuro (ie from Maiko or Den's)? My experience with gyokuro is good, but vendor-wise, it's limited (I do intend try to O-cha's some time...)