Ode to Yutaka Midori

[inspectoring]

MMas - where did you get the cup and pot from??? It looks like they are mine... - or will be mine in some time....
Thanks mate...

[MMaas]

You might be crazy enough for this place.

We'll see - judging from the "inappropriate tattoos here!" and the "find anything good in your pu?" threads I have much to live up to! :)

-Mucho

[MMaas]

MMaas - where did you get the cup and pot from??? It looks like they are mine... - or will be mine in some time....

Was hoping that you wouldn't notice they were gone....

Both pieces are from the Japantown mall in San Francisco - the black Tokoname kyusu from Shiki and the hagi yunomi from Ma-Shi-Ko Folkcraft. Unfortunately, these were the last ones of these models they had. Shiki may get more in, but the owner of Ma-Shi-Ko is closing the store sometime around the end of the year and will not be getting anything new. Awful shame since he has some of the most interesting gear I've seen anywhere including a 150 year old black raku chawan that I can in no way justify purchasing no matter how damn sweet it is

-Mucho

[greenisgood]

i just ordered some of the new kabusecha, im really looking forward to it as im just starting to venture into the shade grown realm

[Jack_teachat]

I'm looking forward to ordering this years sencha version of this tea, as I found the shincha a little temperamental (I seem to recall others doing so too) I found the shincha often came out a little bitter and the only way to combat this seemed to be to add the leaves to the water (instead of the other way round), allowing them to decant.

[Chip]

Jack, I actually add the leaves to the exact temp water for the fisrt steep for most shincha, including the YM, which was the first one I tried it with last year. I find this does help to brew consistently. Just don't tell anyone else I do this, lest I be banned.

I have not heard any real issues brewing it this year. I only experienced a very pleasant astringency, never bitter. In fact, every attempt came out perfect for me this year.

i just ordered some of the new kabusecha, im really looking forward to it as im just starting to venture into the shade grown realm

I got to try the new O-Cha Kabusecha. I personally liked it much more than the previous version. I will be curious to find other's take on it.

Let me know what you think!

[Ritva]

BTW, I tried the new O-Cha Kabusecha. This is likely the best Kabuse I have ever had. Very nice and a bargain at less than 19 bucks. Kevin continues to source great teas. The Fukamushi Supreme, Kirameki, and now the Kabuse.

Chip, how did you brew the Kabusecha? I'm going to order it and would appreciate your advice.

[Selaphiel]

Ah this topic made me rush to the kitchen and brew a pot of Yutaka Midori. Except for pictures of traditional Japan there is nothing that inspires me to brew tea as genuine enthusiasm about a tea, there is love for the tea in this topic

I agree that this is a fantastic tea. My favorite however is the Shincha Kirameki, with its special sublime aroma. But I have to say, YM comes very close

Have a nice tea day everyone.

-EDIT-

Excellent brewing notes btw Chip. They are going down in my notebook

[Chip]

BTW, I tried the new O-Cha Kabusecha. This is likely the best Kabuse I have ever had. Very nice and a bargain at less than 19 bucks.

Chip, how did you brew the Kabusecha? I'm going to order it and would appreciate your advice.

I like to use 5.5 grams per 180 ml, maybe even a little more leaf. 1.5 min ... or a little more is when I start pouring. 160ish degrees F (56 C) in a PREHEATED kyusu. I get 5 steeps, but that is my thing.

2nd 175 degrees F for 20 or so sec
3rd 180 degrees F for 45ish sec
4th 190ish degrees F for 2 minutes or so
5th Boiling water for at least 5 minutes, time matters little at this point

If you want it milder, which many fans of kabuse choose this tea for its mildness, use less leaf.

Ah this topic made me rush to the kitchen and brew a pot of Yutaka Midori. Except for pictures of traditional Japan there is nothing that inspires me to brew tea as genuine enthusiasm about a tea, there is love for the tea in this topic

I agree that this is a fantastic tea. My favorite however is the Shincha Kirameki, with its special sublime aroma. But I have to say, YM comes very close

Have a nice tea day everyone.

-EDIT-

Excellent brewing notes btw Chip. They are going down in my notebook

Glad I could help. You can show your appreciation by getting me this :

[Jack_teachat]

Chip, I did still very much enjoy the Ym shincha, got used to brewing it right eventually! Overall, in terms of O-cha shincha this year I would say my favorite was the Miyabi. Jack

[Salsero]

Glad I could help. You can show your appreciation by getting me this

Yikes! $350 + shipping! But it is puuurty!

[Chip]

...and I clearly earned it!!!!!!

Jack, glad to hear you figured out the YM, and enjoyed the Miyabi. I was only able to try the Shincha Miyabi a few times this Spring. I had 200 grams of it and only kept 15 grams, gave the rest away in a sampling/tasting. It was excellent.

[RussianSoul]

Oooohhh.... I want!

[Selaphiel]

I'm really close to ordering that :p It's a bit expensive, but damn that thing is beautiful. I need a new kyusu as well.

[Ritva]

I like to use 5.5 grams per 180 ml, maybe even a little more leaf. 1.5 min ... or a little more is when I start pouring. 160ish degrees F (56 C) in a PREHEATED kyusu. I get 5 steeps, but that is my thing.

2nd 175 degrees F for 20 or so sec
3rd 180 degrees F for 45ish sec
4th 190ish degrees F for 2 minutes or so
5th Boiling water for at least 5 minutes, time matters little at this point

If you want it milder, which many fans of kabuse choose this tea for its mildness, use less leaf.

Thanks Chip! Can't wait to try it.