Ode to Yutaka Midori

[Chip]

A little late in the shincha review, I felt this one was worthy of its own topic. Yutaka Midori from O-Cha.

Yutaka Midori, referring to the breed which means abundantly green. This is what first got me hooked and really excited about sencha...and then Kagoshima sencha. That was 2006 harvest. 2007 was a good year, but not as good as 2006. I also experienced some difficulty brewing it consistantly good last year til I really narrowed down the parameters to a very narrow window.

BUT, 2008 is stellar! Perhaps the best I have had in any sencha category. I will say here, my rating is 5 out of 5. Every brewing of this has been phenom. Very easy brewer.

My parameters have not wavered from my first try, 5 grams in 6.8 ounces of water, this mixed use of metric and American measure has become a bit of a norm on TeaChat, but the ratio is .74. Temp, a little warmer than most, 168-170 in a preheated pot for under a minute, but close. I start to pour at around 50-55 seconds. I suspect this is chumushi or fukamushi (mid or deep steamed) since the lower time works perfectly.

2nd 176 for 20 seconds
3rd 180 for 40 seconds
4th ~190 for 2 minutes
5th boiling water for 5-60 minutes (time is no longer a concern)

The dry leaf aroma makes your eyes roll up into your head in ecstasy, sweet and fresh and creates an anticipation and expectation that with most sencha leads to some let down upon brewing. Not this one though. No, this one performs very well in water.

The brewed aroma is very rich and full and undeniable, it is the real deal, the dry leaf aroma was not simply a show, a tease like many sencha. Sip after sip of sweet nectar leads me to feel it is reminiscent of a finer gyokuro, yet the mild, pleasant astringency serves as a friendly reminder that this is SENCHA. It is so excellently balanced in every aspect, it is as close to perfect as any sencha I have ever had.

As the session evolves from steep to steep, I notice the full, deep, nectar sweetenss gives way somewhat to an ever so slightly grassy or grainy toastiness. I noticed this each session. It is nice because the liquor's profile changes with each steeping. I like this aspect very much. The last steep, the 5th, is just a gentle sweet tea water that can be sipped or gulped.

I am thinking that a later steep could easily be cold brewed as well.

[greenisgood]

I agree, the first pot of the YM shincha I had was probably the most glowing tea experience I've ever had. I think I almost called someone to tell them how good it was.

I tended to steep it for around 1:15 liking my sencha to have more of a dry bite, still really sweet though.

[Space Samurai]

Here, here.

But mine's all gone.

[Pentox]

Is it just me or does it look like YM is becoming the next fad sencha. ala Fuka or Guri

[Space Samurai]

Nah. The guri thing was annoying, but the YM is just fantastic.

[Chip]

The Guri is a good sub for Chinese green. Not much else, but I will continue to buy it.

Yutaka Midori, just simply the absolute pinnacle of how good sencha can be. I would hate to see it fall into a "fad" category. A long term trend possibly for those sencha lovers searching for the best of Japan, a long term staple for such a person.

This year's shincha marks 2 years out of 3 it has been my absolute fave shincha. I hope O-Cha's Ichiban lives up to the shincha greatness. This is the best tea you can get for less than 25 bucks IMHO.

BTW, I tried the new O-Cha Kabusecha. This is likely the best Kabuse I have ever had. Very nice and a bargain at less than 19 bucks. Kevin continues to source great teas. The Fukamushi Supreme, Kirameki, and now the Kabuse.

[inspectoring]

well - I wish I had read about this earlier..my only schincha this year was Hashiri - and lets just say - I still have half a bag left.

[MMaas]

<unlurk>

WOW

After a review like that, I could not resist ordering some of this legendary YM. Tonight I opened and brewed it for the first time... and can only say that Chip undersold the glory of this tea! After just about keeling over from the first sniff, things only got better. Three infusions in, this is the sweetest sencha I've ever tasted!

Chip - though you may have earned the animosity of my wallet, my taste buds are eternally grateful :)





-Mucho

[Salsero]

Wow, love the cups, the kyusu. Thanks for sharing and hope to see more of you around.

I haven't had any YM since last year ... I guess I ordered too much shincha asamushi this year, but last year's was like crack, and Chip says this year's is better

[Chip]

well - I wish I had read about this earlier..my only schincha this year was Hashiri - and lets just say - I still have half a bag left.

I will say it again, it is the best shincha I had this year. Simply jaw dropping. My biggest problem, everything else simply does not taste as good anymore. Serious problem!

<unlurk>

WOW

After a review like that, I could not resist ordering some of this legendary YM. Tonight I opened and brewed it for the first time... and can only say that Chip undersold the glory of this tea! After just about keeling over from the first sniff, things only got better. Three infusions in, this is the sweetest sencha I've ever tasted!

Chip - though you may have earned the animosity of my wallet, my taste buds are eternally grateful





-Mucho

LOL, you "get the Yutaka Midori!!!" Yeah, I had to hold onto my butcher block table that is used more for brewing teas than butchering, or I would have joined you on the way to the floor.

Did you get the regular or the shincha? I am assuming regular since shincha was sold out. So, this is GREAT news. I have not had the regular ichibancha version yet and was concerned that it might not live up to my shincha billing.

Welcome to the forum btw! Please join us on TeaDay and share what is in your cup each day. TeaDay!!!

[Geekgirl]

Nice warez MMaas. Hope we see lots more.

[MMaas]

Did you get the regular or the shincha? I am assuming regular since shincha was sold out. So, this is GREAT news. I have not had the regular ichibancha version yet and was concerned that it might not live up to my shincha billing.

O-Cha lists it as the "first 2008 harvest" but does not specify sincha anywhere. If this is indeed not sincha, I am even more blown away and will be refreshing their page hourly when spring rolls around!

Thanks so much for the kind words!

-Mucho

[Salsero]

-Mucho

Mucho Maas?

M'hijo!

You might be crazy enough for this place.

[jim109]

i just took this from my frig, from this years newist. I need your help. I did 170 degrees for 45 seconds......skunkiest brew I ever had!!! jim

[Chip]

Jim, you must be doing something wrong. How much leaf did you try, how much water? Do you preheat your pot? The temp is right if you preheat.

I start to pour at around 50 seconds and finish at around a minute. YM is a more fukamushi style I believe, so you could try shorter.

Do you drink much sencha? And this is Yutaka Midori from O-Cha?

BTW, YM evolves really nicely from steep to steep. I usually go 5, but I am a little nutz! The first steep is very full and deep reminding me of gyokuro, probably due to the varietal plant Yutaka Midori.