The Official Shincha Review Topic of 2008

[Cinnamon Kitty]

Chip was ever so nice to remind me in Wednesday's TeaDay that I hadn't posted anything on the Hashiri yet so I am going to give a go at it. Here is my review for Den's Hashiri Shincha.

I've been brewing it in my kyusu with about 1.5 tsp of leaf for 5 ounces of water. First steep is at 155 to 160*F for 1 minutes, 30 seconds. Second steep is with slightly hotter water for 20 seconds. Third steep is using the 195* water directly from my Zoji for about 1 minute steep time. Fourth steep is somewhere between 195 and 205*F for 2 or 3 minutes and fifth steep is with boiling water and steeps until I decide to pour it into my cup, which is probably 5 minutes or longer. I did try this with more leaf and it came out too bitter to enjoy. Using less leaf gave the tea a flavor that was bland. The parameters that I have been using result in a mild bitterness that does not completely dominate the other flavors.

Compared to the Fukamushi that I enjoyed immensely, I found the Hashiri to be relatively mild. There is definitely a slight bitterness to it. It reminds me of a young wine that has not achieved its full potential yet. The tea itself has a pleasant grassy aroma, which I am often reminded of when I drive home from work, passing by all the farmer's fields.

The flavor of the first steep reminds me of asparagus or some sort of a green vegetable. I went with asparagus since every time I have tried it, it has been slightly bitter tasting. The second steep and how ever many steeps that follow mellow out some, losing the sharpness that I found in the first steep, but still keep a touch of the bitter flavor. Also in the second steep, I find less of the asparagus and more of a grassy sweetness similar to the aroma.

I don't feel that the bitterness is a bad quality for this tea. If I remember correctly, it was made from the very young tea leaves and that part of the flavor profile was to be expected. It is definitely a unique shincha experience, especially since I tend to enjoy bitter tastes, especially dark chocolate. Dark chocolate goes really well with this tea actually. I am not sure if I would get it again next shincha season, but it was worth trying this time around.

[Chip]

Yes, you speak of the immature bitterness that Den spoke of, and I agree as well. It can be tamed, but it is lurking near the surphase. I mentioned earlier that this tea was picked to be THE FIRST, not necessarily picked at the prime moment for this leaf. The trade off is the upped astringency.

Thanx for sharing with us!

[Chip]

Although Shincha is officially over til next harvest, there are still some shincha being enjoyed still, one is Yutaka Midori from O-Cha. I was so wowed by this amazing sencha from Kagoshima, I created a seperate topic. Yutaka Midori is talked about frequently on TeaChat and is worthy of its own topic IMHO.

Yutaka Midori 2008 Shincha

[joelbct]

Well, I finally broke out my Ippodo Shincha from cold storage. Extremely Delicious, certainly one of the top Shincha's I've tried this year. Delicate and balanced, yet succulent and flavorful. A bit sweet. Def has a noticeable "Uji" taste, tho of course not in the super-intense way of Uji matcha.

Will order again next year. Only I'm not entirely sure of the name of this one. 50 grams, green+white bag, and was I think the ultra-premium quality, meaning either the highest or second highest grade. I think it was the same one Olivierco ordered and gave high marks.

[Pentox]

With shincha season pretty much over (aside from whatever we have squirreled away) isn't it probably time to unsticky this thread?

[Pentox]

Ha! I was about to suggest unstickying this thread and realized I suggested it 4 months ago.

Suggestion still stands as in a few months we're going to get back into shincha season.

[olivierco]

I think we should keep it stickied but lock it so that our 2009 shincha orders will be easier to make.

[TIM]

Sencha and Gyokuro are two very new tea to my pallet. A spur of a moment the day before on teachat sprung my interest into the realm of fine Japanese green tea. An by chance, I made an acquaintance to the founder of Teacaddie, Sara Kadowaki. I am telling you, tea is my faith..... or I must be a good tea bush somewhere, sometimes.....

Sara brewed up a 2008 1st flush sencha from a limited single estate for me to try. It was a traditional light roasted kind, which she mentioned is quite rare these days....

2 infusion. 3.5g / 120 ml / 45 sec. / boiled egg temp (my new term). Pineapple dry cup aroma, umami, toast, sweet and clean for the 1st. Creamy, floral, fruity with no bitterness from the second..... I Am Addicted!

[Pentox]

Sara brewed up a 2008 1st flush sencha from a limited single estate for me to try. It was a traditional light roasted kind, which she mentioned is quite rare these days....

2 infusion. 3.5g / 120 ml / 45 sec. / boiled egg temp (my new term). Pineapple dry cup aroma, umami, toast, sweet and clean for the 1st. Creamy, floral, fruity with no bitterness from the second..... I Am Addicted!

Welcome to the green side Tim. Single estate is actually a bit odd of a term for Japanese teas, it's a bit different than teas like a Darjeeling. Just a bit of an odd term. She probably meant it was light steamed unless it really was a rare tea. Asamushi is a bit harder to find, but still commonly available.

[Chip]

There are some "single estate" Japanese teas, but blending is the rule of thumb for the vast majority. Ito-en offers some if you visit their flagship store on Manhatten. Hibiki-an is a so called single estate vendor.

I think if you are in Japan, there are likely more available than state-side.

So, now you want that sencha back, TIM?

[Pentox]

There are some "single estate" Japanese teas, but blending is the rule of thumb for the vast majority. Ito-en offers some if you visit their flagship store on Manhatten. Hibiki-an is a so called single estate vendor.

I think if you are in Japan, there are likely more available than state-side.

I dunno, it may just be semantics, but I don't think that "single estate" is an appropriate term. I don't really consider most Japanese farms to be estates. At least not in comparison to like Darjeeling estates. Instead I think of them more as "Single Source", "Single Farm", etc. Just not estates. When I think estates I think more along the lines of a plantation.

[TIM]

There are some "single estate" Japanese teas, but blending is the rule of thumb for the vast majority. Ito-en offers some if you visit their flagship store on Manhatten. Hibiki-an is a so called single estate vendor.

I think if you are in Japan, there are likely more available than state-side.

I guess the term single estate really apply to India or colonial area ; )
Maybe a single Klan, family is a better word? Anyhow, this was a non blended 1st flush from a hillside farm overlooking the Tenryu river http://en.wikipedia.org/wiki/Tenry%C5%AB_River

The owner is already in his 70's and the sons and grandsons will not continue his tradition. So this traditional single cultivar / more roasted / golden lime green liquor will be lost soon.....

[Pentox]

The owner is already in his 70's and the sons and grandsons will not continue his tradition. So this traditional single cultivar / more roasted / golden lime green liquor will be lost soon.....

That's unfortunately quite common from what I've been hearing. The level of devotion to tea in the next generation is probably going to drop off of the map. It's very sad and scary at the same time.

[Salsero]

boiled egg temp

Welcome to the other green. Have you had a gyokuro that tastes like chicken soup yet?

[TIM]

boiled egg temp

Welcome to the other green. Have you had a gyokuro that tastes like chicken soup yet?

of course! with seaweed in it