May 24th, '12, 17:11
Posts: 673
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Location: Northwest Louisiana
by tortoise » May 24th, '12, 17:11
AdamMY wrote:Sencha Hosen from Ippodo.
What a great tea. I just re-upped with my shincha order. I've been wanting to try Kaboku, but when Hosen is as good as it is, and me wanting always to include some gyokuro and houjicha, I typically just stick with that so I can include more of other types in the order without taking too big a loss. I will make it happen sometime this summer though.
Still working on that 2012 Ippodo shincha currently.
May 24th, '12, 22:45
Posts: 68
Joined: Apr 25th, '09, 01:20
Location: Melbourne, Australia
by robbie_olive » May 24th, '12, 22:45
First thing in the morning: Tokiha no Mukashi koicha from Uji-en Seicha.
Now settling in for the rest of Friday afternoon with some of the last of 2011 Kagoshoma YM from O-cha. I look foward to getting my shincha soon!
May 25th, '12, 18:53
Posts: 688
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Location: ostensible universe
by puerhking » May 25th, '12, 18:53
2012 Tai Mu Lu Xue Ya from Jing Tea Shop
Artichokes...grass...and chestnuts. The flavor profile on this one is unique in my experience. Not sure on this one, but I know I need to brew it a number of times to decide. They also seem to improve when the wok flavors weaken a little.
Last edited by
puerhking on May 26th, '12, 15:08, edited 1 time in total.
May 25th, '12, 19:50
Posts: 192
Joined: Feb 16th, '12, 13:41
Location: London England
by etorix » May 25th, '12, 19:50
Snow Buds [Xue Ya] 2012 from Canton Tea
hmm .. something made me use quite a lot of this at 1st brew in yixing
good aroma from opening the packet
apparently a 'new' tea, the following quote is'nt from cantontea
Organic Snow Buds (Xue Ya) is considered a new type of white tea that was developed in the 1980’s using authentic Fujian white tea bushes according to a special process that involves nuances of white tea and green tea production. Its clear infusion offers a fresh green flavor and aroma of roasted chestnut.
think i may go gaiwan next time
May 25th, '12, 20:38
Posts: 5896
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Location: Los Angeles, CA
by debunix » May 25th, '12, 20:38
Norbu's Wu Niu Zao this morning, a little nutty, sweet, and deliciously green, prepared in a Petr Novak shiboridashi and drunk from one of the new Ray Morales cups.
A very nice start to the day.
May 26th, '12, 03:52
Vendor Member
Posts: 608
Joined: Feb 5th, '10, 17:32
Location: San Diego, California
by blairswhitaker » May 26th, '12, 03:52
Just had some Taste of Kyoto, Organic Loose Leaf Sencha. This is by far the best sencha I have had in 2011 and so far this year as well.
I found some tucked away and figured it would be stale since I don't remember opening it. I was in for a special treat.
This is an Okumidori steamed to a chumushi level. I don't think I have had an Okumidori that wasn't really good, so I may have a bias toward the varietal.
This tastes so much more complex than the yutaka midori offering that I had this year. The taste is so deep and rich I can hardly convey how grateful I am to Michiko Araki for bringing this tea to shelves here in San Diego, I don't believe their will be a shincha version of this, but do yourself a favor and check it out some time. (I do not work for this company, I just really enjoy GREAT sencha,) the packaging is very "American" and she states "I decided to create TASTE OF KYOTO after continued disappointment with the poor quality and variety of green tea products available to American consumers."
good show I say!
May 26th, '12, 15:07
Posts: 688
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Location: ostensible universe
by puerhking » May 26th, '12, 15:07
2012 Kai Hua Long Ding from Jing Tea Shop -
Grassy and chestnut flavors dominate....in a subtle way. A hint of melon like fruitiness on the finish with good mouthfeel. In late infusions...a background of freshly mown field appears.
May 26th, '12, 16:54
Posts: 375
Joined: Jun 15th, '09, 07:05
Location: Lat: N 59º 37' 3.79" Long: E 17º 49' 35.49" or thereabouts
by sriracha » May 26th, '12, 16:54
I brought a small amount of Obubutea's kabuse sencha to work today, a kyusu and a little cup. Couldn't stand not having any decent tea available at work anymore.
It turned out quite nicely given the primitive setup(had to carry an electric kettle from the kitchen and plug it in at my desk) so perhaps I'll do it again tomorrow, got another 12-hour shift coming up.
May 28th, '12, 16:54
Posts: 673
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Location: Northwest Louisiana
by tortoise » May 28th, '12, 16:54
Sencha Hosen has been a staple over my last 3 or 4 orders from Ippodo. I really like it, but after focusing exclusively on their 2012 Shincha for the last few days, my return to Hosen is tasting pretty pedestrian. Next order will involve an upgrade.
May 28th, '12, 17:12
Posts: 5896
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Location: Los Angeles, CA
by debunix » May 28th, '12, 17:12
It's always nice to discover a wonderful new tea, but sad when it makes an old favorite seem lesser.
May 29th, '12, 18:58
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Location: Capital of the Mitten
Been thanked: 1 time
by AdamMY » May 29th, '12, 18:58
Zencha's Yukata Midori Super Premium.
May 30th, '12, 05:45
Posts: 10
Joined: Feb 22nd, '12, 03:19
by wojtekitek » May 30th, '12, 05:45
Kubota-en Ureshino Kama Iri Yama Cha - 窪田園 唐釜炒り嬉野山茶
Made of wild tea trees from Ureshino.
Balanced, with warming cha qi tea full of notes of roasted seeweed and vegetables. Quite resembles an Jungjak korean tea.
Mr Kubota says that this tea displays taste of japanese tea in Edo period.
May 30th, '12, 06:18
Posts: 1076
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Location: France
by David R. » May 30th, '12, 06:18
wojtekitek wrote:Kubota-en Ureshino Kama Iri Yama Cha - 窪田園 唐釜炒り嬉野山茶
Made of wild tea trees from Ureshino.
Balanced, with warming cha qi tea full of notes of roasted seeweed and vegetables. Quite resembles an Jungjak korean tea.
Mr Kubota says that this tea displays taste of japanese tea in Edo period.
Sounds great...
May 30th, '12, 15:43
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by AdamMY » May 30th, '12, 15:43
Huge steeps of Sencha Hosen, for an afternoon tea while reading.
May 30th, '12, 20:36
Posts: 5896
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Location: Los Angeles, CA
by debunix » May 30th, '12, 20:36
Started today with some Sayamakaori sencha, a package I'd forgotten was in the depths of my tea drawer. Glad to rediscover it after a while away.....it always is a pleasure.
