Official what GREEN are you currently drinking?

[sebpassion]

sae midori from o-cha.. beautiful green cup

[Stentor]

Organic Kabusecha from O-Cha.

Unfortunately, it's rather disappointing so far
I've tried 0.6 g per oz at 70° C and 0.75 g per oz at 80° C (for 90 seconds) in a small preheated kyusu.
What little flavor it has to offer is not very good.
I will try 65° C and 1 g per oz next time.
I've had several other organic Kabusecha and ALL of them were better.

Any tips or comments regarding this tea?

[Chip]

Organic Kabusecha from O-Cha.

Unfortunately, it's rather disappointing so far
I've tried 0.6 g per oz at 70° C and 0.75 g per oz at 80° C (for 90 seconds) in a small preheated kyusu.
What little flavor it has to offer is not very good.
I will try 65° C and 1 g per oz next time.
I've had several other organic Kabusecha and ALL of them were better.

Any tips or comments regarding this tea?

I have not had this one, but I would recommend giving the 1 gram per ounce ratio. Not sure if that low a temp is needed ... but I don't have it to experiment with unfortunately.

[Chip]

Nice photos Jeikun! Nice improv Auhckw!

Just opened Kiwami sencha from Zencha, still looking for the sweet spot on this one. And looking to open another sencha ... but perhaps should delay that in order to taste samples sent by members of Chinese and Korean Saejak greens.

[OhJungMin]

Currently I am drinking Se-Jak,
its a Korean Green.
Its similar to Genmai or Hoji.
Its quite light and has a very smooth texture.
It burns very easily.
The cost is quite high and doesn't re brew past the 2nd steep.
Still a very fine green tea.

Try this:
70C first steep - no more than 2 min
second - 1 min
third - 1.5 min at 75C
fourth and so on you can use 80C water and steep for more than 2 min
I usually squeeze 6 steeps easily

[Tead Off]

Currently I am drinking Se-Jak,
its a Korean Green.
Its similar to Genmai or Hoji.
Its quite light and has a very smooth texture.
It burns very easily.
The cost is quite high and doesn't re brew past the 2nd steep.
Still a very fine green tea.

I really want to know how you are brewing it. I have had several Se-jaks and found them great, and all have gone well beyond the 2nd steep. Also it tastes somewhat similar to a Genmai, but still quite a ways different as it has a slight nutty and toasted profile but to me lacks the overwhemling almost popcorn like taste of genmai. Though personally I feel it is a ways off from a houji as Sejak should not have been roasted till it was brown.

But really how are you brewing it that you are only getting two steeps? It looses some of the toasted and nutty character after the first two or three steeps, but after that it tends to be a very pleasant, highly drinkable, and somewhat sweet green tea.

I simply use the instructions on the box. I brew it at a little over 60'C
I let it brew for 2 mins and half and it comes out good. I bought it from Korean Arts. They are respectable online merchant. I'll see what I can do about a third brew of that. It does get rather bitter after the second steep.

I have never seen anyone in Korea brew the tea for that long. Are you talking about Sejak from Jiri mountain? Maybe you are brewing a small amount of leaf in a large amount of water? I have never tasted a toasty flavor in the ones I've had. They are more forest flavors to me. Maybe it's a difference in terminology. Nothing roasted about these teas unless it comes from another area where they use a different processing.

[OhJungMin]

I have never seen anyone in Korea brew the tea for that long.

I have.
It's because they usually brew no more than 2 g of leaf per 150 ml of water. 2 min is actually not that long for the first infusion provided the water temperature is 70C...

[Chip]

Less leaf, longer time ... versus more leaf for shorter time. Hmmm. Where have I heard this discussion before!

EDIT: Also are not some steamed, some fired semi Chinese style, and some others both? This would give differing flavors?

[brlarson]

Hibiki-an tencha today in late afternoon.

This is the last of my 2009 Japanese greens from the TeaFridge, and getting all of those leaves wet really is like drowning puppies. The scent of the brewed leaves is just heavenly, like the sizzle from seared filet mignon but without the beef.

[AdamMY]

Sae Midori Shincha again, almost out, so I can move onto the much talked about L.E. Yukata Midori from O-Cha.

[Tead Off]

Less leaf, longer time ... versus more leaf for shorter time. Hmmm. Where have I heard this discussion before!

EDIT: Also are not some steamed, some fired semi Chinese style, and some others both? This would give differing flavors?

Chip, according to Br Anthony's book 'The Korean Way Of Tea', all of the jiri mountain tea is pan fired to dry, never steamed. Steaming seems to be the way in Japan, primarily. The leaves are not fried but heated in cauldrons which are not terribly hot. This is the way most of the jiri mountain sejak is made.

I have had roasted green tea from Jeju Island (O-sullock) which is quite different. There may be other styles made in other tea growing regions in Korea. There is one Jiri mountain sejak that I had which is probably heated more than others and imparts a particular flavor to the tea but this is uncommon so far in my experience and is still nothing like the roasted teas of O-Sullock.

I usually use 2.5g for 120-150ml and 55-60c temp for 30-60sec. I have found this gives a very sweet tea with more brews, maybe 4 or 5 if I'm lucky or the tea is particularly generous.

[Chip]

Thank you TO. These are the first Sejak Korean teas I have had, and I really know little about them.

[Xell]

I wonder if houjicha can be called green tea ) Really like strong sweet aroma from yame houjicha.

If not, then i was drinking ureshino tokujo sencha this morning Bought many bags with it, since everyone is drinking this tea and it disappears really quickly. But at least my can with gyokuro is safe, no one likes it

[Tead Off]

Thank you TO. These are the first Sejak Korean teas I have had, and I really know little about them.

You are not alone. They seem to be one of the least understood and known teas amongst tea drinkers. I have just skimmed the surface. I will be going back in the Spring to dive in some more.

[Fireflower]

i had a very small bag for a try of hon yama hebizuka sencha from hojo, is very very good but maybe i prefer kawane zairai!