Uji Kirameki


Made from leaves that have not been oxidized.

Uji Kirameki

Postby stargazer » May 6th, '08, 13:17

First time Shincha drinker!!!!
Need recommendations ...how to brew Kirameki???
received it yesterday from O-cha
Temp???
First steep?
Second steep?
Third???
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Postby bambooforest » May 6th, '08, 13:32

I haven't received my Kirameki in the mail yet. However, here is my starting off recommendations:

3 grams per 5 ounces. 165 - 170 F for the first steep. 1:30 to 2 minutes. It's a lighter sencha, 2 minutes may be optimal. 2nd steep 30 seconds at 175 - 180 F. 3rd steep at 60 seconds at around 180 F
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Postby stargazer » May 6th, '08, 13:58

thanks!!! Bambooforest
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Postby bambooforest » May 6th, '08, 13:59

stargazer wrote:thanks!!! Bambooforest


All in a day's work :wink:
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Postby Chip » May 6th, '08, 15:21

Since it is asamushi, light steamed, you can experiment with more leaf.

I just received mine today, but opened the Hatsumi first. I will wait a couple days to open another shincha. Spread the fun out.

I would definitely experiment with more leaf though.

Ryan's ratio is a good safe one to start at, and I go with a similar ratio to start usually. But oddly, I find I keep using more leaf with the passage of time. I almost think I am turning Japanese and will start using the crazy amounts of leaf they use. :wink:
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Postby olivierco » May 6th, '08, 15:24

Chip wrote: I almost think I am turning Japanese and will start using the crazy amounts of leaf they use. :wink:


Welcome to my world...
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Postby Chip » May 6th, '08, 15:44

Oh no...I am becoming Fritis :D

I thought of you as I posted the previous post.
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Postby bambooforest » May 6th, '08, 16:18

I agree with Chip. I often use more leaf. Those are just my basic starting out points to get a feel for the tea. One must follow their palate.
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Postby bambooforest » May 6th, '08, 16:59

Chip wrote: I almost think I am turning Japanese and will start using the crazy amounts of leaf they use. :wink:


I find the same true about me. However, no matter how much leaf one uses, if you brew the tea for too short a period of time - certain deep flavors will not get into your cup, and it will taste incomplete. That has been my experience. I think many are under the impression that very short steep times are "sophisticated."

I just looked at Maiko's recommendations... And I find it interesting, that even though they recommend a great deal of leaf, they call for a 90 second brew period.

Usually I never brew under 90 seconds. There are exceptions. But, I have found that tons of leaf will often not make up for a brew period that is too short. The flavors don't develop to their potential. That has been my personal experience. I'm still traveling down the rabbit hole.
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Postby stargazer » May 6th, '08, 17:59

Thanks!!!! Chip & Bambooforest

Any orders in for Maiko?????
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Postby bambooforest » May 6th, '08, 18:10

I haven't tried Maiko's shincha. I'd be curious how it is...

I've had their Maruyama sencha before, and am very fond of it. Inexpensive, and tasty. I get economy shipping.
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Postby Chip » May 6th, '08, 18:21

I was checking the Maiko site last night instead of twiddling my thumbs waiting for TeaChat to come back on line.

The prices are tempting. It is not out of the realm of possibilities.
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Postby greenisgood » May 8th, '08, 00:23

I almost think I am turning Japanese and will start using the crazy amounts of leaf they use.


I still have never had sencha as intense as at the Ippodo shop with what I assume was their reccommended 10g of leaf in their tiny 4oz kyusus. It was like having espresso when you're used to decaf church basement coffee.
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Postby Chip » May 8th, '08, 01:22

greenisgood wrote:
I almost think I am turning Japanese and will start using the crazy amounts of leaf they use.


I still have never had sencha as intense as at the Ippodo shop with what I assume was their reccommended 10g of leaf in their tiny 4oz kyusus. It was like having espresso when you're used to decaf church basement coffee.


:shock: If I used that much leaf, I would be bouncing off wallz for sure. I tried to work up to it with one of their sencha...I had to abandon the effort.
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Postby olivierco » May 12th, '08, 10:52

ShinCha wrote:Since it is asamushi, light steamed, you can experiment with more leaf.

I just received mine today, but opened the Hatsumi first. I will wait a couple days to open another shincha. Spread the fun out.

I would definitely experiment with more leaf though.

Ryan's ratio is a good safe one to start at, and I go with a similar ratio to start usually. But oddly, I find I keep using more leaf with the passage of time. I almost think I am turning Japanese and will start using the crazy amounts of leaf they use. :wink:


I tried it at 1g/oz (my ratio for sencha is usually 40% higher) and got a satisfying result for my first session.
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