F4: Miyabi, O-ChaBrewing parameters
1:1 ratio (g of leaf to oz of water)
1st, 68° C, 40 seconds (I carelessly did 40 seconds like with most fukamushi. It‘s actually better when you do 60 seconds with this one!)
2nd, 73° C, 15 seconds
3rd, 78° C, 30 seconds
4th, 83° C, 90 seconds
I've had this before and it is probably my favorite at the moment. I've had quite a few other sencha including others from O-Cha and the ones from this OTTI of course and I probably enjoy the Miyabi the most. So I was not entirely impartial going into this OTTI.
The taste is sort of mild, rather sweet with a hint of vegetables (but not as pronounced as Sae Midori sencha for instance). There's just the right amount of bitterness and a little astringency. There's also a very slight "buttery" taste but not too much. All in all, a lovely composition.
The second infusion really brings out kind of a fruitiness that the strong aroma of the dry leaf already hinted at.
With subsequent infusions, the taste will get milder and astringency will increase, as usual.
Anyway, I rate this 5 out of 5 and highly recommend it, even (or maybe especially) to those new to sencha.
After 4 infusions, I found some small brown leaves and particles, which I don't think are supposed to be there. I haven't had many sencha which contained brown particles, so I assume it's not normal.
Not all is perfect, I guess. It's really great tea, though, like I said, so it didn't affect taste negatively.
Maybe someone more experienced can chime in on what are signs of quality leaf and what are signs of lesser quality. I've just gone by what seems logical so far.