2011 Official Shincha Review Topic!

Made from leaves that have not been oxidized.

User avatar
Jul 6th, '11, 17:32
Posts: 2817
Joined: Oct 16th, '08, 21:01
Scrolling: scrolling
Location: Arlington, VA
Contact: Drax

Re: 2011 Official Shincha Review Topic!

by Drax » Jul 6th, '11, 17:32

I finished off my Yutaka Midori shincha from o-Cha today. It was a great final session with this wonderful tea.

And I will be looking forward to breaking into the Sae Midori tomorrow...! I can already tell a difference in the aroma of the dry leaves. Anybody who has had both already care to give me a preview of the differences in taste...? :D

User avatar
Jul 7th, '11, 10:55
Posts: 512
Joined: Oct 8th, '10, 06:59
Scrolling: scrolling
Location: Germany

Re: 2011 Official Shincha Review Topic!

by Stentor » Jul 7th, '11, 10:55

Expect A LOT of umami with the Sae Midori. Brew colder and longer than the YM. Make sure not to pour all of the tea in one go but do the "pour-stop-pour" as if pouring into several cups. These things really helped get the most out of this Sae Midori. It's really nice!
It's been really full bodied and savory ever since I improved my brewing (and pouring!). You can look forward to it!

User avatar
Jul 8th, '11, 10:06
Posts: 673
Joined: Jan 9th, '10, 19:38
Location: Toronto, Canada

Re: 2011 Official Shincha Review Topic!

by sherubtse » Jul 8th, '11, 10:06

Some very helpful posts on brewing YM & SM in this thread. I'll keep these tips in mind when I (soon) open my first packages of both.

Thanks to all!

Best wishes,

Jan 16th, '12, 23:21
Posts: 1
Joined: Dec 8th, '11, 08:47

Re: 2011 Official Shincha Review Topic!

by frankscott39 » Jan 16th, '12, 23:21

what is umani, I did hear about it many times but still confused what is it exactly !

+ Post Reply