Sencha

[Chip]

I don't know anyone who refers to Chinese tea as being fried. Roasted is the common term, quite different from fried.

Don't take it so personal, Chip. Japanese tea is different than Chinese teas. And, if I didn't like them, I wouldn't post here at all. But, big but, I will go on record as saying NOTHING surpasses a great Chinese tea as far as flavor and aroma goes. In a certain sense, I view Japanese teas as sort of a novelty act. I like novelty acts. But, great tea?

YES, Japanese greens are great teas. Different, yes. But this does not equate to lesser than Chinese greens or not great. And certainly not a novelty act. To laugh at the notion that Japanese greens are great is close minded and insulting given how many enjoy them immensely.

You have tried one Japanese green, a fukamushi, from one vendor. I have tried many both Chinese and Japanese. I consider both great in their own ways. You are referring to Japanese green as a novelty act based on one tea? Correct me if I am wrong.

Roasted is not really correct either for Chinese greens since many are pan fired, etc. Someone coined the phrase fried when indicating pan fired.

Sorry you never heard the "fried" term. I have. It is not correct albeit, but then neither is roasted, exactly.

[Tead Off]

Really, Chip. You are taking this way too personal, especially accusing me of being personal with you. I am talking about the tea, not you.

Of course, all this is subjective, no? I just happen to have as strong an opinion as you do. But, I have yet to have what I would call a 'great' Japanese tea. Believe me, I want to have a great Japanese tea, or, any tea grown anywhere that is great. Interesting is how I would rate Japanese teas.

[Chip]

Really, Chip. You are taking this way too personal, especially accusing me of being personal with you. I am talking about the tea, not you.

Of course, all this is subjective, no? I just happen to have as strong an opinion as you do. But, I have yet to have what I would call a 'great' Japanese tea. Believe me, I want to have a great Japanese tea, or, any tea grown anywhere that is great. Interesting is how I would rate Japanese teas.

I am not calling Chinese green a novelty act. You are calling Japanese green a novelty act based upon total experience with one tea.

Tea is very personal on a tea forum, why else would we discuss it so much. To call something a novelty act based on your experience with one sencha, while I drink it several times a day and refer to it as my fave is simply going to be taken personally, especially when you are posting in a sencha topic. Kind of like walking into a red neck bar in a 3 piece suit and cracking red neck jokes.

But whatever. You did not intend it that way, BUT it is easily taken that way.

Might I point out that you took it quite personally when I referred to Chinese green as "fried." Yet I am now taking this too personally?

[iannon]

I must say I enjoy both chinese and japanese greens. I actually started out with chinese greens... searching the internet for the perfect ones. The higher end Long Jings, Tai Pin's, An Ji's, Bi Lo's etc. etc. and while i still go back for their complex subtleties I grew to enjoy the Japanese greens for my Daily green tea of choice for their (to me) more full in-your-face flavors that I really have come to love. which is "better" i dunno..but for me my usual choice now is Japanese senchas and gyo's and matchas as well.
hey I also crave a nice greener side oolong once in a while too. I have some Kam's TKY that i really like!

[Ed]

Yeah, it's absolutely pointless to compare Chinese greens to Japanese greens. They may both be made from Camellia Sinensis but that's where the similarities end. I've even tried steamed Chinese tea and it tasted nothing like sencha. Drink what you like.

[Sam.]

I absolutely love Japanese greens. I enjoy deep steamed teas like fukamushi for their amazing color and stronger flavor. I have tried a few Chinese greens and enjoyed them, but not nearly as much as the fukamushis, senchas, and kukichas I have tried.

I am totally open to trying new Chinese greens. In fact, I'd like to order one soon. I know this is a sencha topic, but since Chinese greens have come up does anyone have a good one to suggest from an "everything" vendor like Upton?

[Salsero]

I would steer clear of Upton for Chinese greens. TeaSpring is pretty reliable and consistent for greens and Dragon Tea House has had some fine selections lately.

[Chip]

I would steer clear of Upton for Chinese greens. TeaSpring is pretty reliable and consistent for greens and Dragon Tea House has had some fine selections lately.

Yeah, really inconsistant.

I would add Rishi to the list on the domestic front with the added bonus of some pretty good organic and Fair Trade certified.

[JPX]

i havent had all of the best teas ever, but i must say that i prefer the taste from japanese tea to chinese tea to be honest. Japanese teas have an astringent and vegetal pitch i love.

Chip, what chinese tea (on a reasonable budget) (2-3) would you suggest that would show me im wrong?

[Chip]

i havent had all of the best teas ever, but i must say that i prefer the taste from japanese tea to chinese tea to be honest. Japanese teas have an astringent and vegetal pitch i love.

Chip, what chinese tea (on a reasonable budget) (2-3) would you suggest that would show me im wrong?

It is hard to argue your point. Chinese greens are simply not going to compare to Japanese greens.

But there are very good ones nevertheless. Interestingly, the better Chinese greens are more expensive than Japanese counterparts, hard to believe. At least that is my experience. Long Jing can bankrupt you. But there are good mid grade ones.

Also, consider whites. I just received Silver Needle from Rishi that I am anxious to try.

[Tead Off]

Really, Chip. You are taking this way too personal, especially accusing me of being personal with you. I am talking about the tea, not you.

Of course, all this is subjective, no? I just happen to have as strong an opinion as you do. But, I have yet to have what I would call a 'great' Japanese tea. Believe me, I want to have a great Japanese tea, or, any tea grown anywhere that is great. Interesting is how I would rate Japanese teas.

I am not calling Chinese green a novelty act. You are calling Japanese green a novelty act based upon total experience with one tea.

Tea is very personal on a tea forum, why else would we discuss it so much. To call something a novelty act based on your experience with one sencha, while I drink it several times a day and refer to it as my fave is simply going to be taken personally, especially when you are posting in a sencha topic. Kind of like walking into a red neck bar in a 3 piece suit and cracking red neck jokes.

But whatever. You did not intend it that way, BUT it is easily taken that way.

Might I point out that you took it quite personally when I referred to Chinese green as "fried." Yet I am now taking this too personally?

I took it personal? Not in the slightest. Fried is a misnomer which has none of the delicacy with which teas are processed. I find it interesting how easily people get offended by 'remarks', especially when they disagree with their pov. I find it quite amusing as a tea drinker how these Japanese fukas turn to slop in the pot. I realize there is a difference between Chinese and Japanese teas, but, I find more beauty in Chinese varieties, both in looks, taste, aroma, and, value, as good Chinese teas can be brewed many times over and the variety can be staggering. I still enjoy Japanese greens. I've even been enjoying my Yame Matcha, another strange 'fetish' tea to many tea drinkers. I guess the shape and size of the bubbles replace the beauty of the original leaf, or, is it the chawan that does that?

[Chip]

Fried is a misnomer which has none of the delicacy with which teas are processed.

I find it interesting how easily people get offended by 'remarks', especially when they disagree with their pov. I find it quite amusing as a tea drinker how these Japanese fukas turn to slop in the pot. I realize there is a difference between Chinese and Japanese teas, but, I find more beauty in Chinese varieties, both in looks, taste, aroma, and, value, as good Chinese teas can be brewed many times over and the variety can be staggering. I still enjoy Japanese greens. I've even been enjoying my Yame Matcha, another strange 'fetish' tea to many tea drinkers. I guess the shape and size of the bubbles replace the beauty of the original leaf, or, is it the chawan that does that?

And "roasted" (your counter term) does express the delicacy with which Chinese green (we are dicussing greens, right?) teas are processed? I fail to see the logic how roasted is better, when many Chinese greens such as Long Jing are fired in a huge wok. Seems maybe fried is closer come to think of it. Does this opinion offend you, upset you? It seems that it did to which you insulted my sourcing of Chinese greens turning this discussion in a personal direction.

There are those who are able to express ponts of view on a forum and those who offend, offering "none of the delicacy" required to communicate their pov without mocking another's pov, or mocking another member's passion.

I do not mind opposing point of views, quite the contrary, it is how I learn. But I am not learning by "slop in a pot" remarks. After you have tried around 25 Japanese greens, come and express your knowledgable point of view.

BTW, I have probably tried 100's of Chinese greens and around 100 Japanese greens. So, I think I know how teas are processed.

But I am done discussing this matter on an otherwise interesting topic. So, by all means feel free to listen and learn about Japanese green tea.

[xuancheng]

In case anyone was curious, Longjing and many other Chinese green teas are fried. In a pot. With oil.

Here is a picture of 炒茶 chaocha, or frying tea in Hangzhou.


Curiously enough, the meaning of Sencha (at least the meaning of the two Chinese graphs in the Chinese language) is fried tea!

There are at least 3 different words in Chinese which are usually rendered 'fry' in English. It does not refer to a deep frier filled with oil.

In English, roasting usually refers to putting something in an enclosed box with a heat source, sometimes inside, sometimes outside of the box or container. We could say that Many oolongs are roasted as part of the processing, because they are often put into a steel cylinder and rotated over a fire or other heat source. Longjing is certainly not roasted.

[Chip]

Now that is very interesting, xuancheng. Thanks for sharing this information with us.

[Maitre_Tea]

I remember seeing that too when I was in China. They use their bare hands to stir the tea leaves in the pan, which is something I can never do (too clumsy!)
I just thought of something...how come you don't rinse Japanese greens? Unless you do, and I've just been neglecting this step until now.