o-cha yutaka midori experiments...
upping leaf
I tried 2 tsp leaf with 8 oz h2o. Preheated kyusu poured on leaf at 160 f for 1:30. nice but a bit too astringent. hmmm.. maybe ill cut the time...hmmm
Jun 26th, '09, 09:59
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I generally brew YM for less than a minute.clareandromeda wrote:o-cha yutaka midori experiments...
upping leaf
I tried 2 tsp leaf with 8 oz h2o. Preheated kyusu poured on leaf at 160 f for 1:30. nice but a bit too astringent. hmmm.. maybe ill cut the time...hmmm
Also, YM this year, I tend not to preheat and then use a higher temp instead. I did this with Sae Midori as well. But not with Kirameki.
TeaExperiments are fun
Jun 30th, '09, 19:12
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I have not had it this year yet. It comes out a little later than many shincha which is why it may not receive mention here yet. It is traditionally quite good.clareandromeda wrote:I have noticed that the O-cha Uji Miyabi didn't make the list. I ordered the gift set so I got the Miyabi and the YM. Did no one try the Miyabi or was it just not liked overall?
blah blah blah SENCHA blah blah blah!!!
It is sometimes good and sometimes... not so much.Chip wrote:I have not had it this year yet. It comes out a little later than many shincha which is why it may not receive mention here yet. It is traditionally quite good.clareandromeda wrote:I have noticed that the O-cha Uji Miyabi didn't make the list. I ordered the gift set so I got the Miyabi and the YM. Did no one try the Miyabi or was it just not liked overall?
This is Shincha Sencha Super premium from hibiki-an, it is one of their top products, this tea if brewed right has a pleasent green apple like astringency, and aroma, like those juicy big green apple, it is a light colored very transparent clan straight forward sencha, when brewed in a banko kyusu it is wonderful, I tried to akter a bit the concentration, but generally a bit less leaf is ok, more leaf result in bitter taste, so one shallow tablespoon of tea for a houhin is good, this is an unblended single estate tea, that will change your perception of Yabukita breed, I thought I knew the taste, but this tea is totally diffrent, it is a very refined tea.
I got my Sae Midori today! This is my first shincha and the main thing I noticed was that you can steep this stuff to no end. I wasn't really getting that soggy leaf vegetal taste that I'm used to around 4th steep. I was on steep 5 about ready to pee my pants and it was still kickin. 
The 5th steep really brought forth this spicy sweet flavor that I can't describe. (not like hot sauce spicy, think ginger) I'm not sure if anyone knows what I'm talking about or could clarify a little for me. The closest thing I can compare it to is a mix of cinnamon and ginger. After i'm done drinking if I breathe in my taste buds pick up an interesting flavor/sensation. 
The 5th steep really brought forth this spicy sweet flavor that I can't describe. (not like hot sauce spicy, think ginger) I'm not sure if anyone knows what I'm talking about or could clarify a little for me. The closest thing I can compare it to is a mix of cinnamon and ginger. After i'm done drinking if I breathe in my taste buds pick up an interesting flavor/sensation. 
Here's my first impressions of the Yuuki-Yutaka from Yuuki-Cha. I just opened it this afternoon and was pleasantly surprised by it.
I used 2 level teaspoons of leaf in about 5-6 ounces of water in one of my kyusu for 1 minute @160*F, 30 seconds @170*F, 1 minute @195*F, 3 minutes @205*F, and many minutes @212*F. I preheated the kyusu and warmed the leaves in the pot as I waited for the water to cool to the right temperature.
The leaves smelled grassy and not overly strong. My fiance, though he did not partake in the tasting, was rather curious as to why I did not just go outside to pick fresh grass when the tea looked and smelled like just like the grass in our lawn. I had to explain that they were Japanese grass clippings, which taste better than the lawn.
First Steep: relatively clear liquid, pale olive in color, not as vibrant looking as non-organic senchas, grassy, mild, slightly tangy, slightly toasty
Second Steep: deep, murky olive, mild but without seeming under brewed, not as in-your-face as the other fukamushi senchas that I have tried, tangy, grassy flavor, not vegetal at all
Third Steep: murky, pale olive, still predominantly grassy and mild tasting, not overly astringent, just a hint of sweetness
Fourth Steep: hint of astringency, mild, grassy with a light, sweet aftertaste
Fifth Steep: very subtle and mild, just sweet green water
Overall Impressions: I really like the grassiness of this tea compared to the more heavily vegetal senchas. It is lighter in flavor, more subtle, and it does not seem like to one to pack a punch. Even with two teaspoons of leaf, it is mild yet flavorful. It is more of a tea that you sit back and savor.
I used 2 level teaspoons of leaf in about 5-6 ounces of water in one of my kyusu for 1 minute @160*F, 30 seconds @170*F, 1 minute @195*F, 3 minutes @205*F, and many minutes @212*F. I preheated the kyusu and warmed the leaves in the pot as I waited for the water to cool to the right temperature.
The leaves smelled grassy and not overly strong. My fiance, though he did not partake in the tasting, was rather curious as to why I did not just go outside to pick fresh grass when the tea looked and smelled like just like the grass in our lawn. I had to explain that they were Japanese grass clippings, which taste better than the lawn.
First Steep: relatively clear liquid, pale olive in color, not as vibrant looking as non-organic senchas, grassy, mild, slightly tangy, slightly toasty
Second Steep: deep, murky olive, mild but without seeming under brewed, not as in-your-face as the other fukamushi senchas that I have tried, tangy, grassy flavor, not vegetal at all
Third Steep: murky, pale olive, still predominantly grassy and mild tasting, not overly astringent, just a hint of sweetness
Fourth Steep: hint of astringency, mild, grassy with a light, sweet aftertaste
Fifth Steep: very subtle and mild, just sweet green water
Overall Impressions: I really like the grassiness of this tea compared to the more heavily vegetal senchas. It is lighter in flavor, more subtle, and it does not seem like to one to pack a punch. Even with two teaspoons of leaf, it is mild yet flavorful. It is more of a tea that you sit back and savor.
Re: 2009 Shincha Review Topic
Ultimately, I have 2 questions for you fellow Japanese Green Lovers, but bare with me a moment...
Do to my health imposed temporary abstinence from green tea, I only just finished my Yutaka Midori, and WOW!
Luuuuuvvvvvvv!
I was a shincha virgin until getting on the shincha bandwagon this year as a result of TC and these 2009 shincha threads. Gratitude!
Now that I'm out of YM, I'm working on some Hatsumi (not as good IMHO).
With Gyokuro's, and Sencha's I very much prefer the buttery, and perhaps even creamy corn/spinach flavors and aromas - and part of what I loved about the YM was finding these essences in it. I really dislike super grassy and seaweedy notes (unless they are both subtle and secondary to my primary fav's).
Given this, here is my first question:
What quality Gyo's and Senchas can I purchase/try that have the forward buttery notes?
And my second question, as a seeker of tea knowledge and experience - is there a page somewhere or source where all the Japanese tea terms are defined, particularly regarding green tea? (ie - fukamushi, umami, etc).
Thank you. I am hopeful and eager to hear from you wonderfully experienced TC'ers.
Best, and cheers.
Do to my health imposed temporary abstinence from green tea, I only just finished my Yutaka Midori, and WOW!
Luuuuuvvvvvvv! I was a shincha virgin until getting on the shincha bandwagon this year as a result of TC and these 2009 shincha threads. Gratitude!
Now that I'm out of YM, I'm working on some Hatsumi (not as good IMHO).
With Gyokuro's, and Sencha's I very much prefer the buttery, and perhaps even creamy corn/spinach flavors and aromas - and part of what I loved about the YM was finding these essences in it. I really dislike super grassy and seaweedy notes (unless they are both subtle and secondary to my primary fav's).
Given this, here is my first question:
What quality Gyo's and Senchas can I purchase/try that have the forward buttery notes?
And my second question, as a seeker of tea knowledge and experience - is there a page somewhere or source where all the Japanese tea terms are defined, particularly regarding green tea? (ie - fukamushi, umami, etc).
Thank you. I am hopeful and eager to hear from you wonderfully experienced TC'ers.
Best, and cheers.
Re: 2009 Shincha Review Topic
Hi Seeker! O-Cha has a great glossary page, I believe just what you are looking for! That's where the Mod sent me so I'd stop asking him so many questions! :winkSeeker wrote:Ultimately, I have 2 questions for you fellow Japanese Green Lovers, but bare with me a moment...
And my second question, as a seeker of tea knowledge and experience - is there a page somewhere or source where all the Japanese tea terms are defined, particularly regarding green tea? (ie - fukamushi, umami, etc).Thank you. I am hopeful and eager to hear from you wonderfully experienced TC'ers.Best, and cheers.
http://www.o-cha.com/greenteaglossary
Re: 2009 Shincha Review Topic
Yuuki-Cha's Kagoshima Fukamushi Yutaka is by far my favorite Sencha. The deep seaweed umami sweetness is something I have not tasted in other Senchas so far. None have come close in the flavor departement. But, I have observed that many Sencha drinkers prefer a higher astrigency and grassy flavor rather than a sweeter flavor. I will be ordering more of this, for sure.Seeker wrote:Ultimately, I have 2 questions for you fellow Japanese Green Lovers, but bare with me a moment...
Do to my health imposed temporary abstinence from green tea, I only just finished my Yutaka Midori, and WOW!
I was a shincha virgin until getting on the shincha bandwagon this year as a result of TC and these 2009 shincha threads. Gratitude!
Now that I'm out of YM, I'm working on some Hatsumi (not as good IMHO).
With Gyokuro's, and Sencha's I very much prefer the buttery, and perhaps even creamy corn/spinach flavors and aromas - and part of what I loved about the YM was finding these essences in it. I really dislike super grassy and seaweedy notes (unless they are both subtle and secondary to my primary fav's).
Given this, here is my first question:
What quality Gyo's and Senchas can I purchase/try that have the forward buttery notes?
And my second question, as a seeker of tea knowledge and experience - is there a page somewhere or source where all the Japanese tea terms are defined, particularly regarding green tea? (ie - fukamushi, umami, etc).
Thank you. I am hopeful and eager to hear from you wonderfully experienced TC'ers.
Best, and cheers.
Sep 24th, '09, 10:58
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Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Re: 2009 Shincha Review Topic
Seeker, there are many Sencha worth trying, YM from O-Cha is hard to beat, it has been my fave for around 3-4 years which is actually saying a lot!
It sounds like you would prefer more of the fukamushi style from Kagoshima. Hatsumi is from Shizuoka where it is cooler and I do not think they have as many breed options as Kagoshima. Breeds like Yutaka Midori and Sae Midori from Kagoshima prefecture will likely be to your liking, O-Cha has nice fuka offerings from Kagoshima, I have had all of them and reorder them.
Zencha has a a few sencha offerings from Yame that are certainly interesting and worth trying.
For Gyokuro, you can try many, or you can try the O-Cha "Kame-Jiru-Shi" which is the best I have had. They have a higher grade of this as well.
It sounds like you would prefer more of the fukamushi style from Kagoshima. Hatsumi is from Shizuoka where it is cooler and I do not think they have as many breed options as Kagoshima. Breeds like Yutaka Midori and Sae Midori from Kagoshima prefecture will likely be to your liking, O-Cha has nice fuka offerings from Kagoshima, I have had all of them and reorder them.
Zencha has a a few sencha offerings from Yame that are certainly interesting and worth trying.
For Gyokuro, you can try many, or you can try the O-Cha "Kame-Jiru-Shi" which is the best I have had. They have a higher grade of this as well.
Re: 2009 Shincha Review Topic
Thank you each so much for your responses! 
I hope I may ask another question about these teas, given that I like the primary buttery essences/mouth feel/aromas/flavors, is there an organic sencha and/or gyo that would be good?
Also, Chip - I (having read of your liking of it) got some Kama Jiru Shi, but haven't been that into it. I find it subtle, soft, rather than rich. I'm followign the instructions O-cha gives - 1g per 1oz and 140F. I preheat my kyusu, swirle the leaves in the emptied kyu, then gently add the water. I've tried both 1min and 2min for 1st brewings. Am I doing something wrong. I use RO water from system installed @ kitchen sink.
Thx!!
I hope I may ask another question about these teas, given that I like the primary buttery essences/mouth feel/aromas/flavors, is there an organic sencha and/or gyo that would be good?
Also, Chip - I (having read of your liking of it) got some Kama Jiru Shi, but haven't been that into it. I find it subtle, soft, rather than rich. I'm followign the instructions O-cha gives - 1g per 1oz and 140F. I preheat my kyusu, swirle the leaves in the emptied kyu, then gently add the water. I've tried both 1min and 2min for 1st brewings. Am I doing something wrong. I use RO water from system installed @ kitchen sink.
Thx!!