Opinions on Fukamashi and Organic Fukamashi

[edkrueger]

There is a lot better sencha for 14 USD per 100g.

[gingkoseto]

If you are into fukamushi, then it might be a good idea to get a teapot that was designed for deep steamed green tea - they make many different models here in Japan. They usually stand taller rather than wide, and have finer mesh that covers mainly the spout. Like this:

Oh I love this kind of mesh and the 360 degree type! I think they are great inventions! I don't have much idea about fukamushi and may not ever finish mine at home. But I think you made a very good point that how to make the tea sometimes is a key factor.

This thread somewhat reminds me of my xia guan puerh brick made of highly chopped leaves. I haven't opened it yet. Some people told me it's terrible, while others told me it's one of the best. It's probably due to people's different taste preferences as well as the ways they make the tea.

[Tead Off]

There is a lot better sencha for 14 USD per 100g.

Definitely. but, it was a gift, and the other teas I've had from Hibiki-an had been okay.

Chip, maybe the supermarkets of Japan and Bangkok are a little better than the ones in New Jersey? I have had better teas at less than $14 and to use an example from 4 years ago is not relevant to anything. Tea changes from year to year. I guess I just keep on disagreeing with you.

[teaisme]

This could be due to ...

It being organic
Lighter steamed
Inadaquate/absent final roasting (last stages of processing)

Just a feeling but I think that last one has a lot to do with it. I think the roasting may give a certain taste that a lot of people associate with fuka.
Which makes me wonder also...Why are the non organics more green/dark green then the organics? Is it simply because the leaf is smaller and more cholorphyll is extracted, or because steaming levels, roasting levels, or something else?

I have only had organic sencha from two places though, yuuki and Umami-Chaya so no opinion on ocha's line.
The fukas I tried from yuuki where very similar in that they produced a much lighter coloured cup then expected. The shincha version of Magokoro was more broken up then the Tenryucha but both were far more intact then Tensuiraku from Umami-Chaya (2009). The Tensuiraku actually reminded me a lot of non organics because brew color was much darker green and more cloudy. I have forgotten much about how it tasted though and have no notes on it.

Here is a handsome fuka kyusu from yuuki.
http://www.yuuki-cha.com/japanese-teapo ... ame-teapot

[Chip]

After going through some notes, I would agree with churng.

General conclusions of organic fuka versus organic fuka from personal notes.

Conventionally grown leaf of Fuka is more green, more aromatic, brews a much more green liquor, stronger taste and aroma, and brews more steeps per session than organic counterparts.

I was able to compensate somewhat by using more leaf of the organic.

But I try to almost view organic as a different entity, try not to compare directly to conventionally grown. Thus finding the merits of the organics on their own.