I never gave too much attention to Sencha, but while I was at a small shop in the country side of Japan, I had a cup from a sweets shop and that was the most umami rich Sencha I have ever had. It tasted like brewed with Kelp or something.
I didn’t ask what kind of Sencha was that and back in Germany I bought different types of Sencha but none had that amazing umami. They are just lightly umami-rich.
Googling about it didn’t help, as most people are complaining about this “fishy” taste but I just loved it.
Any of you know where does it reside? I bought a premium Sencha and Gyokuro and none had that amazing umami. I had something similar in one Sencha for the first time I tried it, but few days later it was just a fine Sencha when brewed, no extra umami taste.
I don’t know if the age of the unopened package also affects that special umami and therefore I can only get with freshly packaged products? I also tried with different water temperatures (70 to 80) but that only affects the bitter aftertaste in my non-trained opinion.
Any hint on how to get a umami super rich Sencha is much appreciated.
Made from leaves that have not been oxidized.
Jan 11th 20 9:15 pm
Joined: Jan 4th 20 12:06 pm
Thank you for the useful links! I bought a Shincha from a local shop and I already noticed an improvement. I will try the ones suggested
sporad wrote: For high umami, I get shincha and I get it early (i.e. late spring).
e.g. https://www.sunday.de/hashiri-shincha-2 ... shiri.html
Thank you so much for all information! I will get some to try soon