Chinese Sencha

Made from leaves that have not been oxidized.

Chinese Sencha is...

A Freak of Tea Nature
1
10%
Delicious
1
10%
Not worthy of the title, leave it to the Japanese
4
40%
not a good name, let's call it Chinencha
4
40%
 
Total votes: 10

Chinese Sencha

Postby tomasini » May 30th, '07, 18:49

Anyone had this blaspheme? :x
Cause I ordered some... :shock:
I just had to try it :lol:

User avatar tomasini
Posts: 365
Joined: Apr 09, '07
Location: Texas
Contact tomasini:

Postby Chip » May 30th, '07, 21:09

I refuse to respond on the grounds the Chinese may not sell me Long Jing. :shock:

I think you catch my drift

User avatar Chip
Mod/Admin
Posts: 22818
Joined: Apr 22, '06
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji

Postby Space Samurai » May 30th, '07, 22:35

I drink chinese sencha, mostly because it is the only sencha we sell where I work right now, and it is good. But it is not a Japanese sencha.

There are a list of 30 new teas waiting to be approved for my store, including a kukicha, asamushi, and a fukamushi. Please oh please oh please...

User avatar Space Samurai
Posts: 1634
Joined: Jan 28, '07
Location: Fort Worth, TX
Contact Space Samurai:

Postby tomasini » May 31st, '07, 12:49

fukamushi....

really? what is that?

User avatar tomasini
Posts: 365
Joined: Apr 09, '07
Location: Texas
Contact tomasini:

Postby Space Samurai » May 31st, '07, 13:17

fukamushicha is a deep steamed sencha from Kagoshima (I don't know if they all come from Kagoshima, but the one in question does). I think the process was developed in the 70's. It has a dark green liquor and a rather bold taste.

User avatar Space Samurai
Posts: 1634
Joined: Jan 28, '07
Location: Fort Worth, TX
Contact Space Samurai:

Postby Chip » May 31st, '07, 17:14

...besides having a umm catchy name, yes, fukamushi is deep steamed, another words steamed a little longer than traditional sencha. As a result, it brews much faster and tends to be very flavorful and aromatic.

When you look at it, it looks like low grade sencha because it is small particles, a result of the deep steaming.

It can come from any of the major tea regions of Japan including Uji, Kagoshima and Shizuoka.

User avatar Chip
Mod/Admin
Posts: 22818
Joined: Apr 22, '06
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji

Postby augie » Jun 2nd, '07, 22:42

. . . and it's just fun to say over and over and over.
Fukamushi, fukamushi.

User avatar augie
Posts: 593
Joined: Apr 21, '07
Location: Indianapolis IN
Contact augie:

Postby teaspoon » Jun 4th, '07, 14:06

So, um, how is the Chinese sencha?

~curious tsp

User avatar teaspoon
Posts: 322
Joined: Jul 09, '05

Postby MarshalN » Jun 5th, '07, 11:00

Actually...... a lot of Chinese teas, back in the day, used to be steamed, therefore senchas.

Not true anymore though

User avatar MarshalN
Posts: 2109
Joined: Mar 15, '06
Contact MarshalN:


Today's Poll



Community

In total there is 1 user online :: 0 registered, 0 hidden and 1 guest
cron