Hey All,
Please correct me if I'm wrong, but sencha is sort of an "everyday" tea in Japan, right? What do you call an everyday tea from China?
Still a green newbie,
EW
May 21st, '08, 03:12
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Joined: Feb 6th, '08, 04:57
Location: enjoying a cup of Red Rose down in GA
Chinese teas have many grades. So one can witness Long Jing or Biluochun in every corner of street but to be sure their teas are drinkable should be questioned.
Chinese teas are produced in South of China. And for greens, Zhejiang province alone produces half of Chinese greens, and most of em are labelled as Long Jing but does not mean they are produced around West Lake.
So one can assume what can call everyday Chinese green or oolong is left-overs after doing many times of grading.
Chinese teas are produced in South of China. And for greens, Zhejiang province alone produces half of Chinese greens, and most of em are labelled as Long Jing but does not mean they are produced around West Lake.
So one can assume what can call everyday Chinese green or oolong is left-overs after doing many times of grading.
Sencha has many grades. So whether a particular sencha can be considered "every day" or not depends on the specific sencha you would be referring to.
Sencha varies in flavor depending on where in Japan it was harvested, and how the tea masters processed it. No different than how Chinese green teas taste different from one another.
Sencha is grown in full sunlight. Gyokuro is shade grown for a few weeks. These different methods of farming alter the flavor profile of the tea.
Sencha varies in flavor depending on where in Japan it was harvested, and how the tea masters processed it. No different than how Chinese green teas taste different from one another.
Sencha is grown in full sunlight. Gyokuro is shade grown for a few weeks. These different methods of farming alter the flavor profile of the tea.
May 22nd, '08, 02:31
Posts: 921
Joined: Feb 6th, '08, 04:57
Location: enjoying a cup of Red Rose down in GA
Thank you all for the replies.bambooforest wrote:Sencha has many grades. So whether a particular sencha can be considered "every day" or not depends on the specific sencha you would be referring to.
Bamboo, I got the translation of Sencha from the Adagio website. They say it means "common". That's where I got the idea it was an everyday type tea.
Again, Thanks.
EW
Re: Okay, Sencha is...
...awesome.omegapd wrote:Okay, Sencha is...
There are ~5 major strains of tea plant grown in Japan (Yutaka Midori, Kanaya Midori, Sanaya Kaori, Oku Midori, and Yabukita (accounts for most of the tea, is very hardy but not necessarily the best strain). A note, "midori" is Japanese for "green."
There is a large taste difference btwn fresh, high-quality sencha and stale, low-quality, improperly-stored sencha. I am not an expert, but I would recommend you try Ito En or O-cha for sencha.
Good luck!
May 22nd, '08, 14:25
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chamekke
May 22nd, '08, 14:28
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Some of us do, thanks to a mini-craze started by Wesli. I'm not a huge fan, but it's alright.chamekke wrote:I'm struck by the relatively high proportion of Tamaryokucha (a.k.a. guricha).
Does anyone here drink that?
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May 22nd, '08, 15:42
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chamekke
So what does Tamaryokucha (a.k.a. guricha) actually taste like?
I did a TeaChat search, but almost all the guricha mentions are buried somewhere in daily TeaChat polls. All the other discussions are about where to buy it, but none of them includes a review (beyond the "I like it" or "I don't care for it" sort of statement).
I did a TeaChat search, but almost all the guricha mentions are buried somewhere in daily TeaChat polls. All the other discussions are about where to buy it, but none of them includes a review (beyond the "I like it" or "I don't care for it" sort of statement).
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"Never trust a man who, when left alone in a room with a tea cosy, doesn't try it on."
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http://thegreenteareview.blogspot.com/2 ... kucha.html
http://thegreenteareview.blogspot.com/2 ... kucha.html
http://thegreenteareview.blogspot.com/2 ... kucha.html
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I haven't had it for a while. I'll buy some soon. Here are two good sources for it:chamekke wrote:I'm struck by the relatively high proportion of Tamaryokucha (a.k.a. guricha).
Does anyone here drink that?
www.mellowmonk.com (Be sure to inquire what the harvest date is first)
www.denstea.com