The Official Shincha Review Topic of 2008

[Salsero]

second steeps of sencha
second steeps of sencha
second steeps of sencha
second steeps of sencha
second steeps of sencha
second steeps of sencha
second steeps of sencha
second steeps of sencha
second steeps of sencha
second steeps of sencha

[bambooforest]

I have not had the Yutaka Midori but 1.5 minutes is insane for a second infusion. I do 25 sec second infusions with my shinchas/senchas.

Devites, good eyes, and fast hands... Indeed, a 2nd steep at 1.5 minutes will create a tremendously bitter cup! I find, that usually, 30 seconds is ideal!

[sygyzy]

Thanks for the advice on the second steeping. As a personal rule I never do subsequent steepings, hence my naiveness. What I'd really like to fix is my INITIAL brew.

[sygyzy]

I tried all the new advice and it's still some pretty bad tea. Tomorrow I am bringing my digital thermometer.

I also am moving to 0.6 grams per oz per bambooforest's advice.

I am also going to try a different put. Currently I have been using two different Tokoname teapots. Maybe the filters are not small enough. I'll use a gold filter instead. The Tokonoames didnt cause any problems last year.

[joelbct]

I just tried the O-Cha Shincha Yutaka Midori and I thought it was great.

No, it's not the absolutely most pronounced Kago that I have had, but it is very tasty.

~178, about 12 ounces water, 2 or 2.5 teaspoons tea.

[greenisgood]

I've brewed the shincha YM like Chip's suggestions (without a scale however) and i think its frickin' delicious. It has some astringency and a little bite but I've still found it more mild than a lot of senchas I've had. I find the astringency to be about perfect for my tastes with brewing it in this way , especially compared to the karigane that I've been drinking which takes some getting used to. And if you don't like the little bite it it falls off completely after the second steep.

[Selaphiel]

Finally got my Shincha shipment in the mail today. 100g of Uji Kirameki and 100g of Yutaka Midori. I decided to try the Kirameki first since there is something special with Uji, so I read a little history on the Tsuen familys homepage to get in the right mood, it is like Chip said, a little bit of history in the cup.
Only on the first steep now, tried with the 6,8g to 6,8oz ratio at 75 degrees celsius (165F) and it matches Chips desciption very good, little astringency. However, it has a very nice aroma, taking a little pause between each sip to feel the aromas express themselves in the mouth. Can`t wait for the next steeps

[bambooforest]

The aroma of the Kirameki reminds me of an evergreen forest. Where as, most sencha aromas remind me of either a field of wild flowers, or an ocean mist. And this I find interesting.

[sygyzy]

I am determined to get a good brew with the Midori even if it means cup after cup of bitter tea.

Can anyone recommend another Shincha to try? I have only tried the Midori so far.

[Salsero]

I am determined to get a good brew with the Midori even if it means cup after cup of bitter tea.

Can anyone recommend another Shincha to try? I have only tried the Midori so far.

I had trouble getting last year's Midori just right also, and I use thermometer, scale, and the same pot. Even when I think I have exactly reproduced the previous brewing parameters, it comes out different. Maybe it's that my body chemistry changes or some paranormal phenomena; who knows! Those times that I have hit it just right, however, the result has been really extraordinary. We just need a master brewer like Chip, Olivierco, BambooForest, Ed, Pentox or one of the other SenchaMasters to come brew it for us.

[Pentox]

I am determined to get a good brew with the Midori even if it means cup after cup of bitter tea.

Can anyone recommend another Shincha to try? I have only tried the Midori so far.

I had trouble getting last year's Midori just right also, and I use thermometer, scale, and the same pot. Even when I think I have exactly reproduced the previous brewing parameters, it comes out different. Maybe it's that my body chemistry changes or some paranormal phenomena; who knows! Those times that I have hit it just right, however, the result has been really extraordinary. We just need a master brewer like Chip, Olivierco, BambooForest, Ed, Pentox or one of the other SenchaMasters to come brew it for us.

That's the beauty of the harvest! No two years are identical. Like wine you get to reevaluate every harvest! An adventure in every cup

[bambooforest]

Review for Den's Shincha Kunpu

Beautiful dry leaf aroma. Very vibrant. Leaves are very lovely to look at. I'm not sure it's perfect needle shape, but pretty darn nice nevertheless.

The dry leaf aroma reminds me of the mountain fields of Uji in the Spring. Very lovely.

I really enjoy the taste of this tea. One of its perks is it tastes unique to any of the shinchas I've opened so far, and that in of itself scores it points. The body is on the lighter side, but I don't find this a detriment. Even though the body is light, the taste maintains a nice distinction of vitality, and continues to delight the sipper.

So, light body, but very distinct and satisfying flavor. Seems to have good chi too.

If I were to attempt to describe the flavor, I'd say it is vegetal, and flowery. Clean tasting.

I have only had three sessions so far, so my parameters are subject to future alterations.

But, my latest findings: 4 grams per 5 ounces. 1st steep: 1.5 minutes at 165-170 F 2nd steep: 30 seconds at 170 - 180 F 3rd steep: 60 seconds at 175-180F Final Steep: 2 minutes at 190-200 F

[Salsero]

Wow, super review, Bamboo. Thanks!

[Pentox]

Just tried the Kumpu for the first time,

It is a very light and delicate flavor, but worth coaxing out. It's a rather amazing tea. Full review on my blog.

[Space Samurai]

I finally ordered my shincha today, Fuka supreme and Yutaka Midori from Ocha; I'll order the Miyabi next week.