Finished off the last of my Asanoka from the recent NOTTI, which means that it is time for some Shincha! The first 2013 Shincha for me is Aoi from O-Cha. I have O-Cha's Kirameki and Maiko's Kinari in the cabinet, but since both are in the Shincha OTTI, I have opted to wait on those. I figure it's better to open my 100g bags after I've already dialed in my brewing parameters. Back to the Aoi! It took me a couple days to get this one right, but I finally figured out my preferred brewing.
I found I liked this one brewed at a bit higher temp, with a little over 1g:1oz. I start with
~170* for 1 min
175* for ~15-20 sec
180-185* for 1 min
Then raise the water a little more and shoot for 2 min, although I often find myself accidentally going longer (luckily, without it getting very bitter).
The leaves are a nice, dark green and have a nice vegetal aroma. This is definitely a tea on the lighter flavor side of things (in a good way), and the brewed tea gives off a subtle seaweed smell. The taste is light (haven't quite picked out all the subtle nuances yet), but finishes with a distinct floral after taste. Overall, I'm really enjoying this tea, and I look forward to getting to know this tea better!
Also, I'd love for any other member's brewing advice who have more experience with this tea! I've tried a higher ratio (2:1), but found it a bit strong for my taste (normally, I prefer my sencha at a 1:1, so it isn't surprising that I landed on a 1:1 here). If I come up with better parameters, I'll be sure to post