When the listing for a shincha does not state the degree of steaming, is it safe to assume that it is asamushi? Or are such teas usually chumushi?ShinCha wrote:Since it is asamushi, light steamed, you can experiment with more leaf.
May 12th, '08, 11:18
Posts: 1953
Joined: Apr 6th, '08, 19:02
Location: British Columbia, Canada
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chamekke
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"Never trust a man who, when left alone in a room with a tea cosy, doesn't try it on."
- Billy Connolly
"Never trust a man who, when left alone in a room with a tea cosy, doesn't try it on."
- Billy Connolly
It depends mainly on the seller. You have to rely on the picture of the tealeaves.chamekke wrote:When the listing for a shincha does not state the degree of steaming, is it safe to assume that it is asamushi? Or are such teas usually chumushi?ShinCha wrote:Since it is asamushi, light steamed, you can experiment with more leaf.
Ippodo sells asamuchi sencha
O-Cha sells mostly chumushi( or semi-chumushi
), Kirameki is the exception.
May 12th, '08, 13:15
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Location: Back in the TeaCave atop Mt. Fuji
I have had a lot of fun with this shincha...seems hard to mess it up leaf wise. I have gone light to pretty much. As long as you respect the temp...
Currently, 6 gr in 6.8 ounces. The first steep is simply richer tasting than lower leaf sessions.
This fine sencha is virtually devoid of astringency and roughness, some could argue too smooth...I would disagree. It is a great sencha to experience, even though the smoothness may bore me if I had this everyday for months. So far, I have had it everyday for almost a week...and I love it first thing in the morning.
I agree with what has been said about asa, chu, fuka. When you know your vendor of fine Japanese teas, you can almost know w/o reading the description what is what. They will sometimes have their own lingo, for instance Hibiki refers to "traditional" which is another word for asamushi for a Japanese vendor. Maiko and Ipoddo are pretty much all asamushi. O-Cha is almost all chumushi to fukamushi.
The fact that it is a limited time offering sold by Tsuen Tea House (through O-Cha), a tea house that has been operating in the same family for I think 29 genserations and over 700 years just makes it that much more enjoyable...it is history in my cup!!!
Currently, 6 gr in 6.8 ounces. The first steep is simply richer tasting than lower leaf sessions.
This fine sencha is virtually devoid of astringency and roughness, some could argue too smooth...I would disagree. It is a great sencha to experience, even though the smoothness may bore me if I had this everyday for months. So far, I have had it everyday for almost a week...and I love it first thing in the morning.
I agree with what has been said about asa, chu, fuka. When you know your vendor of fine Japanese teas, you can almost know w/o reading the description what is what. They will sometimes have their own lingo, for instance Hibiki refers to "traditional" which is another word for asamushi for a Japanese vendor. Maiko and Ipoddo are pretty much all asamushi. O-Cha is almost all chumushi to fukamushi.
The fact that it is a limited time offering sold by Tsuen Tea House (through O-Cha), a tea house that has been operating in the same family for I think 29 genserations and over 700 years just makes it that much more enjoyable...it is history in my cup!!!
blah blah blah SENCHA blah blah blah!!!
I would agree with this assessment. This tea is a piece of the land, air, and people of Japan. This being a hand picked green tea. The tea masters that Tsuen consults, this is their vision of how a superlative sencha should taste. And frankly, I concur with their judgement.ShinCha wrote:
The fact that it is a limited time offering sold by Tsuen Tea House (through O-Cha), a tea house that has been operating in the same family for I think 29 genserations and over 700 years just makes it that much more enjoyable...it is history in my cup!!!
May 12th, '08, 15:09
Posts: 1953
Joined: Apr 6th, '08, 19:02
Location: British Columbia, Canada
Contact:
chamekke
That is most helpful. Thank you!ShinCha wrote:I agree with what has been said about asa, chu, fuka. When you know your vendor of fine Japanese teas, you can almost know w/o reading the description what is what. They will sometimes have their own lingo, for instance Hibiki refers to "traditional" which is another word for asamushi for a Japanese vendor. Maiko and Ipoddo are pretty much all asamushi. O-Cha is almost all chumushi to fukamushi.
______________________
"Never trust a man who, when left alone in a room with a tea cosy, doesn't try it on."
- Billy Connolly
"Never trust a man who, when left alone in a room with a tea cosy, doesn't try it on."
- Billy Connolly
Did you get it last year?ShinCha wrote:I have had a lot of fun with this shincha...seems hard to mess it up leaf wise. I have gone light to pretty much. As long as you respect the temp...
Currently, 6 gr in 6.8 ounces. The first steep is simply richer tasting than lower leaf sessions.
This fine sencha is virtually devoid of astringency and roughness, some could argue too smooth...I would disagree. It is a great sencha to experience, even though the smoothness may bore me if I had this everyday for months. So far, I have had it everyday for almost a week...and I love it first thing in the morning.
It was described as "A very "green" green tea with a nice grassy aroma", which doesn't seem to be accurate to me.
Amazing how a whole thread is dedicated to the priestly tea, "Kirameki." How fortunate I am to have a bag of it to enjoy, how fortunate indeed.
Because not all of us will be able to partake in this glorious tea, I feel a little bad inside. So, I've set out to remedy this...
We may not all be able to partake in this superlative hand picked leaf from Uji. But... I will give you the second best thing - the ability to look at it. If you're curious what it looks like in a cup, I provide you with this.
Because not all of us will be able to partake in this glorious tea, I feel a little bad inside. So, I've set out to remedy this...
We may not all be able to partake in this superlative hand picked leaf from Uji. But... I will give you the second best thing - the ability to look at it. If you're curious what it looks like in a cup, I provide you with this.