The Official Shincha Review Topic of 2008

[britt]

O-Cha Hatsumi:

So broken up this year that it has lost much flavor, like how all teabags taste the same. Clogs filters, hard to brew, bad payoff.

HOWEVER, the later steeps are some of the best later steeps I've ever had.

Thanks, I thought it was just me! I had never tried Hatsumi before, and I can't think of any reason to try it again.

I did try O-Cha's other four shincha and was very pleased with all of them. My first pick is the Yutaka Midori, followed closely by Tsuen's Kirameki. I would give 5 stars to both.

I feel the Miyabi and Fukamashi aren't quite up to the standards of the Midori and Kirameki, but they are still excellent and exceed the quality of what I've tried from other vendors.

Hatsumi was improved by changing the brewing times and water temp, but it is still a disapointment.

Overall, O-Cha really does have an awesome shincha selection.

[scruffmcgruff]

I had never tried Hatsumi before, and I can't think of any reason to try it again.

I would consider trying it again next year. I understand Hatsumi isn't great this year, but last year's was fantastic! It is unblended (IIRC), so it varies more between harvests than, say, Yukata Midori. I'm crossing my fingers for next spring.

[Jack_teachat]

I feel the Miyabi and Fukamashi aren't quite up to the standards of the Midori and Kirameki, but they are still excellent and exceed the quality of what I've tried from other vendors.
.

Personally I have enjoyed the Miyabi more than both the Midori and the Kirameki this year (I have the Fukamushi in Cold Store). To me it strikes a lovely balance between the aforesaid teas and is much easier to brew than the Midori in particular.

[Chip]

Hatsumi Shincha 2008, O-Cha. Rating 4-4.5 stars out of 5. I am confident giving it a 4.25. If not for the difficulty in brewing, I would have given it a 4.5.

The dry leaf is fine, indicating it is possibly fukamushi, though possible in between chu and fuka. Leaf color is the same as past years. Green, but not in the order of Kirameki or Yutaka Midori. Leaf has a fresh aroma, refreshing.

This has been a challenge to brew. Hearing others experiencing similar problems at least assured me I was not alone. It is tempermental about parameters, more so than last year, IMO.

I played with all the variables til I finally seemed to have stroked it perfectly. Lighter than normal in virtually every aspect. 4 grams leaf per 6.8 ounces, a little low for me. 160*, this is not sooo unusual for finer shincha from Shizuoka prefecture, preheated kyusu. 75 sec for the first steep was the revelation that made this cup sing. 2nd steep was ONLY 10-15 seconds at around 175* or less. 3rd steep was 40 sec at 180*. 4th was 185-190 for 2-3 minutes. 5th was boiling water for at least 10 minutes.

The flavor profile when brewed this way is quite remarkable, sweet with low astringency (brewed any other way seemed too bitter or under brewed). It has a little grassy or veggie background, it is not assertive, but you notice it. The brew is yellow with some green to it.

The second and 3rd steeps are quite green and beautiful.

Every steep had a lovely character all its own. I enjoyed each steep.

It is hard to rate such a tea. The way I am enjoying it the last few days, I could approach a 5 star rating. Earlier attempts would not fair well. When brewed well...and I do not know how one could achieve the level of consistantly good results w/o a scale and thermometer, it is great sencha. It is a very nice variation to some of the other intensely veggie or grassy shincha I will be trying shortly.

Speaking of Hatsumi...

This is my third year running with Shincha Hatsumi. If using the correct kyusu/screen coupled with slow pour, clogging is not an issue for me, though I understand how one could.

I placed it aside for a few weeks and am about to go with the second half of my bag. It is remarkable, though very challenging, but this adds excitement to the brewing (I like brewing as much as I do drinking tea). Last year it was much easier to brew.

[britt]

Personally I have enjoyed the Miyabi more than both the Midori and the Kirameki this year (I have the Fukamushi in Cold Store). To me it strikes a lovely balance between the aforesaid teas and is much easier to brew than the Midori in particular.

From reading reviews and forums, people seem to be pretty strongly in favor of either Miyabi or Midori when compared to each other. I don't find the Midori difficult to brew, although when I first tried it a year ago it took a while to get the best from it (it was my first order of quality Japanese tea) but I thought it was quite forgiving. I've been drinking it regularly ever since.

I will continue purchasing Miyabi and Fukamashi, but as a supplement to the Midori. The Kirameki appears to no longer be available. I'm grateful that Kevin at O-Cha.com offers such a great selection of sencha (and gyokuro! and matcha!).

[britt]

This is my third year running with Shincha Hatsumi. If using the correct kyusu/screen coupled with slow pour, clogging is not an issue for me, though I understand how one could.

I have one Tokaname kyusu that couldn't even do it with a slow pour. The other kyusu I tried (mosty by Hokujo) worked very well with the slow pour. I imagine the metal obi-ami would be excellent in this case.

[Wesli]

Nope. Hatsumi sucks.

Den's

Kukicha: More roasty this year. Mostly a barley flavor.

Fuka-midori: Better this year. Mediocre sencha at great value.

[devites]

Hatsumi does not suck .

I did not like the Hashiri when I first brewed it because I was using the same parameters I have been using for my other Shinchas. I had a little bit left from the sample Salsero gave me and I was on Den's website, this time I used exactly the parameters and it was amazing. For the second infusion i did 20 sec, third a 75 sec, fourth 80 sec and i was floored by the later infusions. I think why I am ecstatic is because I thought it was complete crap and the worst shincha (I've tried 6 so far).
So anyone who didnt like it follow there instructions and give it another whirl.

[Chip]

This is my third year running with Shincha Hatsumi. If using the correct kyusu/screen coupled with slow pour, clogging is not an issue for me, though I understand how one could.

I have one Tokaname kyusu that couldn't even do it with a slow pour. The other kyusu I tried (mosty by Hokujo) worked very well with the slow pour. I imagine the metal obi-ami would be excellent in this case.

According to Kevin at O-Cha, the clay sasame(sp?) was never intended to be used for the much newer fukamushi style sencha such as Hatsumi. In my experience, I completely agree.

Make no mistake, I find the sasame screen to be awesome for asamushi tyoe sencha. I used one for Kirameki every time.

The stainless steel screens at the spout work well with Hatsumi. The 360* would likely work even better. I am currently using a cheap kyusu I picked up for 10 bucks so I could try the 360* screen w/o spending too much money on the experiment. For sencha like the Fukamushi Supreme, I don't know how I did w/o it in the past...works great for any fukamushi.

The proper screening will definitely enhance enjoyment of Hatsumi, coupled with slower pours that are started early.

160* in a preheated kyusu works well for me.

[devites]

How should i brew Maiko Kinari Shincha.

[britt]

According to Kevin at O-Cha, the clay sasame(sp?) was never intended to be used for the much newer fukamushi style sencha such as Hatsumi. In my experience, I completely agree.

Make no mistake, I find the sasame screen to be awesome for asamushi tyoe sencha. I used one for Kirameki every time.

Thanks for the info. I have one kyusu that has both clay screen and metal basket. It worked quite well with the Hatsumi as far as pour. IMO this pot isn't suitable for shincha, as it's double-walled construction and really holds in the heat, but it showed the difference in filters and the taste was still decent.

This morning I had the best results yet with the Hatsumi. Even less leaf and even lower water temperature. I actually did the first infusion for 90s, 2nd at 0s, third at about 45s. I measure everything by eye/feel, so I can't say with certainty exactly what the parameters were, but it was the best so far. I did use a Hokujo kyusu with sasame filter and had no pour problems, although I poured a bit slower than normal. I brewed only six ounces at a time, which I think allows better control..

Kirameki was no problem at all, regardless of what I used to brew it in. I see it's now sold out. I still have two unopened packages and I really like this one. I wish it were available year round.

[henley]

This morning I had the best results yet with the Hatsumi. Even less leaf and even lower water temperature. I actually did the first infusion for 90s, 2nd at 0s, third at about 45s. I measure everything by eye/feel, so I can't say with certainty exactly what the parameters were, but it was the best so far.

Glad you finally got good results & were able to enjoy the Hatsumi!

[cane]

Is it too late now to still order Shincha? I have never had a Shincha, and I would love to give one a try, Where would be a good place to order from (if it is still possible?)

[tenuki]

Just cut your own cane!

[Chip]

Is it too late now to still order Shincha? I have never had a Shincha, and I would love to give one a try, Where would be a good place to order from (if it is still possible?)

Hi cane, you can still order shincha. Many of the special edition shincha are gone, but shincha is still avaible from O-Cha, Den's, Hibiki-an to name 3 very good vendors.

This thread contains a lot of info on these vendors. There is also another shincha thread 2008 SHINCHA CLICK HERE

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