The Official Shincha Review Topic of 2008

[Chip]

"single estate"

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.

Thus the quotes. Ito-en will call them single estate when visiting their store, not that that is entirely correct ...

One can overthink terms sometimes, there are large farms around here that are sometimes also called estates, I guess depending upon their grandeur. But never referred to as a plantation ...

[TIM]

So, now you want that sencha back, TIM?

btw, do you like them?

[Chip]

So, now you want that sencha back, TIM?

btw, do you like them?

Them? There was only one bag of sencha. Anyway, I opened it yesterday. The dry leaf smells nice, but I think I need to use more leaf next time. I think it is fukamushi, or at least chumushi. The leaf aroma reminds me of fuka.

[TIM]

"single estate"

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.

Thus the quotes. Ito-en will call them single estate when visiting their store, not that that is entirely correct ...

One can overthink terms sometimes, there are large farms around here that are sometimes also called estates, I guess depending upon their grandeur. But never referred to as a plantation ...

This one is 2008 a "Single Bush" from a "Single Estate" Asatsuyu Sencha:


Floral, Brothy, Nutty and fresh moss. Taste reminded me of a Gyokuro. Yummmy!

[toastedtoads]

So, as a newbie to Shincha, what time of year to things start to become available? I really want to try some and I can't wait!

[Chip]

So, as a newbie to Shincha, what time of year to things start to become available? I really want to try some and I can't wait!

It will vary from year to year and depends upon the prefecture of origin.

Kagoshima and Shizuoka will start to hit the market around mid April. Uji is usually starting early May or so.

Looks great, TIM!!!

[TIM]

Asatsuyu 3 bushes blend 08. Comparing it with the single bush, this is sweeter and more complex.... perhaps a better word is "General"? Blending is to ensure the full flavor every season/harvest. A bit too safe for my cuppa... Still learning, I know.

[Chip]

I am about to cast off the 2008 topic, cut it loose from its "stickied" status and off into oblivion.

Any goodbyes to this old friend before I cut her loose?

2008 was an outstanding year for shincha. Can 2009 possibly top it? The shincha availability seems to have doubled since last year, yet there are still faves. I am thinking YM from O-Cha was the most memorable for me.

[olivierco]

I am about to cast off the 2008 topic, cut it loose from its "stickied" status and off into oblivion.

Any goodbyes to this old friend before I cut her loose?

Maybe you should only lock it for the moment and wait a few months before unsticking it so that it will be easier to compare 2009 to 2008.

[Chip]

Good thought, Olivier.

OK, before I lock 'er up, share any closing thoughts on 2008 Shincha, etc?