Nope, never tried, and I wouldn't know how.
Having some nice sencha today, in between all the whites I seem to guzzle in the summer.
Jul 27th, '10, 15:16
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Location: Back in the TeaCave atop Mt. Fuji
Re: TuesdayTeaDay 7/27/10 Rejuvenation?
I have tried this with some greens that I felt needed something ... or were past prime.
The firing process for making teas increases the flavor, thus it stands to reson that a refresher might also if done right. Even sencha goes through a roasting/firing right near the end.
Sencha that is past prime, and similar teas like kukicha. I heated up a thich bottoms pan over high heat, removed from heat, poured some leaf in and KEPT IT MOVING, REMOVING FROM THE PAN BEFORE I FELT IT WAS "DONE." That part is critical, if you wait til you "think" it is done which is not long for a quick rejuvenation, it will over heat, scorch or just be over done.
I have done thiis with an older Chinese green or two as well, some Long Jing. Came out with a more nutty and toasty character which was actually much better than it was prior.
I have also roasted Japanese grens, making houjicha type teas, but this is a bit different, but again requires removing from heat before it is done!
TeaXperiments are fun and can yield pretty good results, but think ahead versus reacting ...
Began the TD with Kirameki from O-Cha, following up with Yutaka Midori from the same vendor.
The firing process for making teas increases the flavor, thus it stands to reson that a refresher might also if done right. Even sencha goes through a roasting/firing right near the end.
Sencha that is past prime, and similar teas like kukicha. I heated up a thich bottoms pan over high heat, removed from heat, poured some leaf in and KEPT IT MOVING, REMOVING FROM THE PAN BEFORE I FELT IT WAS "DONE." That part is critical, if you wait til you "think" it is done which is not long for a quick rejuvenation, it will over heat, scorch or just be over done.
I have done thiis with an older Chinese green or two as well, some Long Jing. Came out with a more nutty and toasty character which was actually much better than it was prior.
I have also roasted Japanese grens, making houjicha type teas, but this is a bit different, but again requires removing from heat before it is done!
TeaXperiments are fun and can yield pretty good results, but think ahead versus reacting ...
Began the TD with Kirameki from O-Cha, following up with Yutaka Midori from the same vendor.
Re: TuesdayTeaDay 7/27/10 Rejuvenation?
Thanks everyone! 
The place was so photogenic even my camera skills could handle it. 
I did drink lots of coffee that my Aunt brewed up however. 
2001 Mingyuan Hao Yiwu in my cup today. A sample from HouDe. This is the kind of stuff I wish I could drink everyday. Mmmmm
Thinking of sampling that Xiaguan FT mushroom later.
The place was so photogenic even my camera skills could handle it.
Hey Marco, yeah I kinda wish I did. Didn't bring any with me though.Marco wrote: Hey nickE - nice pictures. Great landscape - why don't you drink tea there with this view? Imagine it to be great.
I did drink lots of coffee that my Aunt brewed up however. 2001 Mingyuan Hao Yiwu in my cup today. A sample from HouDe. This is the kind of stuff I wish I could drink everyday. Mmmmm
Thinking of sampling that Xiaguan FT mushroom later.
Re: TuesdayTeaDay 7/27/10 Rejuvenation?
I haven't rejuvenated any teas yet but it's on my list of things to try. Sometimes my dancong and yancha sit round for long enough to require defibrillation.
Hou de's shui xian was breakfast tea today and I've been sipping Jing's Lao Cong Ba Xian all afternoon. I might open a bag of O-Cha's YM shincha a little later.
Hou de's shui xian was breakfast tea today and I've been sipping Jing's Lao Cong Ba Xian all afternoon. I might open a bag of O-Cha's YM shincha a little later.
Last edited by brlarson on Jul 27th, '10, 17:03, edited 1 time in total.
Jul 27th, '10, 16:48
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Re: TuesdayTeaDay 7/27/10 Rejuvenation?
Yes, thanks Nick and Adam for coloring our TD!nickE wrote:Thanks everyone!
I am in one of Adam's analysis paralysis at the moment, wanting the teas to decide for me what to have next by having one step forward!
Re: TuesdayTeaDay 7/27/10 Rejuvenation?
I went to the local tea shop today and bought a big tin of my fav white tea and a sample of their sencha
not sure what to think of the sencha...it´s definitely not deep steamed...leaves look a bit chopped but there´s some whole ones too...no fine particles like I saw in the sincha OTTI´s fukamushis...is why I´m thinking it´s asamushi. Dry leaf aroma is nice...not getting much in the cup but then my mom stewed the first infusion thinking she was doing me a favour pouring just boiled water into my waiting pot.
ps...third infusion is getting some nice umami and seaweed flavours...first two were overbrewed into blandness from the overly hot water I think
(maybe to bitterness that I can´t taste very well)
not sure what to think of the sencha...it´s definitely not deep steamed...leaves look a bit chopped but there´s some whole ones too...no fine particles like I saw in the sincha OTTI´s fukamushis...is why I´m thinking it´s asamushi. Dry leaf aroma is nice...not getting much in the cup but then my mom stewed the first infusion thinking she was doing me a favour pouring just boiled water into my waiting pot.
ps...third infusion is getting some nice umami and seaweed flavours...first two were overbrewed into blandness from the overly hot water I think
(maybe to bitterness that I can´t taste very well)
Re: TuesdayTeaDay 7/27/10 Rejuvenation?
Never tried it, but since TC have wondered about and considered it.
Re: TuesdayTeaDay 7/27/10 Rejuvenation?
Finished the day with Shincha Takumi. The Xiaguan mushroom was also sampled and enjoyed. I do agree with Shogun that it needs aging though.
Jul 28th, '10, 02:36
Posts: 5896
Joined: Jan 10th, '10, 16:04
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Re: TuesdayTeaDay 7/27/10 Rejuvenation?
So many teas, so little time. Have never tried to revive/rejuvenate/improve a tea by roasting or other treatments....but seeing how I like to fuss with all sorts of stuff in the kitchen, I'll probably try it someday.
Today was a good teaDay with no need to rejuvenate, however: Hankook Huang Cha or 'Oolong' tea, delicious, through the afternoon; but the morning and evening belonged to a sample of puerh: 2006 Yong De braided sheng puerh from Norbu. I prepared a thermos of this yesterday and enjoyed it so much I couldn't wait to gongfu it today, and had infusion after infusion. It never threatened bitterness, but the smoky and earthy gave way mostly to a warm sweet mild tea by the end of 20+ infusions, in two long sessions. Very nice stuff. Happy camper, me.
Tomorrow I need to get some green back into my teaDay, however!
Today was a good teaDay with no need to rejuvenate, however: Hankook Huang Cha or 'Oolong' tea, delicious, through the afternoon; but the morning and evening belonged to a sample of puerh: 2006 Yong De braided sheng puerh from Norbu. I prepared a thermos of this yesterday and enjoyed it so much I couldn't wait to gongfu it today, and had infusion after infusion. It never threatened bitterness, but the smoky and earthy gave way mostly to a warm sweet mild tea by the end of 20+ infusions, in two long sessions. Very nice stuff. Happy camper, me.
Tomorrow I need to get some green back into my teaDay, however!