I've tried gyokuro and sencha from major vendors. I've brewed them in various ways following advice from the vendors and posters here on Teachat. Right now I'm drinking Kagoshima Sencha Sae Midori shincha from O'Cha.
I'm still searching for a tea that I enjoy more than a cup of simple green kukicha from Den's.
Any advice about which sencha or gyokuro to try next, or should I just spend my tea budget on expanding my range from Den's green kukicha to karigane such as that sold by Hibiki-An?
TIA
May 26th, '09, 17:58
Posts: 1574
Joined: Dec 30th, '08, 21:16
Location: The foot of the great Smoky Mountains
Im guessing you may end up liking the karigane better right now..or have you looked at kabusecha? O-cha has one thats less pricey and may be more to you liking too. Although if you dont like gyo im not sure. Kabusecha is kinda in between gyo and sencha in flavor. You brew it like sencha. its just less astringent in general and more sweet as they shade grow it for 2 weeks
I like the gyokuro kuki cha from White Crane but I don't think it is very good value.
http://www.whitecranetea.com/teas.html
http://www.whitecranetea.com/teas.html
TokyoB
May 26th, '09, 21:37
Posts: 1574
Joined: Dec 30th, '08, 21:16
Location: The foot of the great Smoky Mountains
I think you're right - I dig the flavor of stems. There's just no no accounting for taste!Ed wrote:You might try some higher grade kukicha/karigane like o-cha's Otsuusan (absolutely delicious) or something similar from Maiko, Hibiki-An or Zencha. They all carry some premium karigane. If you dig the flavor of stems then why fight it?Kukicha is what got me hooked on Japanese greens too...
After I finish my O-Cha shincha I'm going to try some of the premium karigane that Teachatters are recommending.
I am at a loss for words. I've seen some describe it as tart and sweet. I do also appreciate the lack of bitterness, since I seem to be overly sensitive to that.Pentox wrote:What about the flavor is it that you like? You might want to try a light roast hoji.
I like houjica. I've found that I prefer regular houjica made from bancha to the one I have now from Den's made from kukicha. Do you have a favorite lightly roasted one to recommend?
Hm, my favorite hojicha are currently SA Hojicha, Lupicia Hoji Fruits (flavored hojicha), Ippodo's Hoji and Ocha's Hoji.JRS22 wrote: I like houjica. I've found that I prefer regular houjica made from bancha to the one I have now from Den's made from kukicha. Do you have a favorite lightly roasted one to recommend?
Ippodo's is more of a heavy roasted though. SA's hoji is a bit pricey for a hoji, but quite good.