I will second this- Kevin was great when I had to replace my pot and when double checking on when my pot and sincha would arrive- great company great tea just the best!bcos wrote:Just wanted to take a second to give Kevin and O-Cha large props for how they handled a recent situation with my order.
So, the moral of the story is that I'm extremely impressed with O-Cha's service. I know most people here already know and love O-Cha, but if you're on the fence, please don't hesitate to try them -- you will definitely be satisfied.
cheryl 
I'm having my third pot of YM right now and I've found its good with a little more leaf than I would normally use for a fukamushi and I've been doing about 1:15 for the first steep (rather than 1:00). The first pot I had was a little too light for me but now its perfect I'd say. Still more subtle than last year's YM but definitely an amazing tea. I still think it has a different back-of-the-tongue complexity than last year. I also agree with whomever mentioned that it was more mid-steamed than I remember from the past. GOOD stuff though. Happy shincha everyone.
I got home late last night to find an O-Cha box in my mailbox! Wooohooo! I conquered the mighty temptation to open it last night, but I knew I'd never sleep if I dug into it... so I left it til this morning. I got a refill on my Kiri no Mori matcha (mmm), a replacement chasen because my housekeeper put the last one in the dishwasher by mistake 
and it altered the shape... and 3 bags of shincha. The YM and the Fukamushi Supreme went into the fridge for later, and I opened the Sae Midori first. I only had alittle Fuka last year as my only shincha, so I have not much to compare it to... but I think it is delicious. Great vibrant electric green color, the warming leaf smelled amazing, and the flavor was all buttery vegetal sweet umami with no real astringency or bitter bite, and not really a strong marine/seaweed thing (I don't like that, so this is good).
I've been buzzin all day... took a kyusu and the package to work and I've drank it like crazy. My clear double walled glass got lots of attention.
Sarah
and it altered the shape... and 3 bags of shincha. The YM and the Fukamushi Supreme went into the fridge for later, and I opened the Sae Midori first. I only had alittle Fuka last year as my only shincha, so I have not much to compare it to... but I think it is delicious. Great vibrant electric green color, the warming leaf smelled amazing, and the flavor was all buttery vegetal sweet umami with no real astringency or bitter bite, and not really a strong marine/seaweed thing (I don't like that, so this is good). I've been buzzin all day... took a kyusu and the package to work and I've drank it like crazy. My clear double walled glass got lots of attention.
Sarah
***This organic blend is earthy & spicy, with a fragrant aroma & smooth flavor to captivate the senses. Naturally sweetened in the Kentucky sunshine & infused with natural energy. Equally delicious when served piping hot or crisply chilled.***
May 5th, '09, 21:41
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
Tea: Temomi Shincha 2009
Vendor: Sugimoto USA (SA)
Price: $15.00 / 10g
Vendor Description: Temomi Shincha is a very special tea for very special occasions. It is made only by hands starting from picking fresh leaves in the tea field to kenading the leaves for the final process. Whole procedure takes approximately 8 hours. On April 19th 2009, 1.8kg (4lb.) of Temomi Shincha was made by 8 Temomi artisans in Shizuoka Japan. By following the enclosed instructions you can experience the same taste and flavor which the ancients enjoyed several hundred years ago. Just like espresso, it is to enjoy a shot of intense and rich green tea.
About This Tea: This tea is a very special offering. It's the first time that this tea is available to the US. It is quite impressively hand crafted in very exclusive small batches. This item was available for preorder only. It is a unique experince in the world of tea and is something that I think any true lover of green tea should enjoy.
Leaf: The leaf for this tea has nothing but beautufl long and graceful needles to it. They are all whole leaves, around an inch in length or so. There is a light marine aroma to it and the leaves are lightly shiny.
1st Infusion Parameters: 10g, 100F, 2.5oz, 2 min
1st Infusion: This tea produces a clear yellow hue. There is a rich thick aroma to it, and it packs a flavor to match. The flavor is bold and rich, with a crisp sharpness from the intensity. It has a very strong power to it and a long lasting aftertaste. The power is almost overwhelming yet not offputing like any other leaf would be.
2nd Infusion Parameters: 130F, 1 min, 2.5 oz
2nd Infusion: This time around it was slightly greener in hue, but the tea was crystal clear. The flavor was crisper. It seems to center around the core of the intense snap of the flavor. The aroma is fresh, light and calming. The flavor is light up front to start, but it escalates into an intense central flavor. The center is intense, but not as much as the first infusion. The edges of the flavor have lightened up a bit.
3rd Infusion Parameters: 130F, 1 min
3rd Infusion: This time the flavor was brighter yellow than before. It has some of the radiance of a shincha, but not quite as much as some of the more traditional senchas. The flavor is exhibiting the same light frontal flavor, and then jumps right back into that strong center again. It feels much cleaner and sharper this time around. There is a tiny bit of bitterness to heighten the sharpness of the flavor and a tinge of astringency on the back end. Still this tea is pushing the thoughts of richness and intensity to me.
4th Infusion Parameters: 160F, 1 min
4th Infusion: This time the flavor was more up front. The initial flavor is very crisp, it reminds me of an asamushi sencha like the Hosen from Ippodo. The color is becoming more and more radiant. The flavor is still very intense, but it is almost like a whole different tea this time around. This infusion surpasses regular sencha first and second infusions still. There is a light and clean well defined central flavor here.
5th Infusion Parameters: 160F, 1:30
5th Infusion: The color is slightly lighter at this point. The flavor is lightening up to match. It is still very crisp and well focused, and it interestingly is exhibiting a more bodied feel to it. It finishes with a light sense of astringency.
6th Infusion Parameters: 185F, 2:00
6th Infusion: At this point the tea has a light yellow hue. The flavor feels to have fully shifted to the front now. There is a little bit of biterness that is not from the intensity, it is a delicate yet bolder flavor that finishes with a light sense of astringency.
Used Leaf: Even the used leaf for this tea is gorgeous. The instructions suggest enjoying them as a salad. What I opted to do was after the 6th infusion I added them to some cold water for a 1L cold water infusion. Even after 6 infusions it provided a very unique iced tea. It had a light yet refreshing flavor that was almost reminiscent of a Long Jing in flavor.
Rating: 10/10
Conclusion: As with the last time I tried Temomi from Sugimoto, it was amazing. It has no real comparison within the regular offerings of any other vendor. The parallel to espresso with this tea works on many levels. It shares the same intensity. Neither are something you should drink in great quantities. It's something to be savored and enjoyed. The thought that this is a special occasion tea cannot be truer, it should be something to hearld the beginning of spring and kept in the moment. Unfortunately if you missed the boat on this one, you missed out. Until next year I guess.
Vendor: Sugimoto USA (SA)
Price: $15.00 / 10g
Vendor Description: Temomi Shincha is a very special tea for very special occasions. It is made only by hands starting from picking fresh leaves in the tea field to kenading the leaves for the final process. Whole procedure takes approximately 8 hours. On April 19th 2009, 1.8kg (4lb.) of Temomi Shincha was made by 8 Temomi artisans in Shizuoka Japan. By following the enclosed instructions you can experience the same taste and flavor which the ancients enjoyed several hundred years ago. Just like espresso, it is to enjoy a shot of intense and rich green tea.
About This Tea: This tea is a very special offering. It's the first time that this tea is available to the US. It is quite impressively hand crafted in very exclusive small batches. This item was available for preorder only. It is a unique experince in the world of tea and is something that I think any true lover of green tea should enjoy.
Leaf: The leaf for this tea has nothing but beautufl long and graceful needles to it. They are all whole leaves, around an inch in length or so. There is a light marine aroma to it and the leaves are lightly shiny.
1st Infusion Parameters: 10g, 100F, 2.5oz, 2 min
1st Infusion: This tea produces a clear yellow hue. There is a rich thick aroma to it, and it packs a flavor to match. The flavor is bold and rich, with a crisp sharpness from the intensity. It has a very strong power to it and a long lasting aftertaste. The power is almost overwhelming yet not offputing like any other leaf would be.
2nd Infusion Parameters: 130F, 1 min, 2.5 oz
2nd Infusion: This time around it was slightly greener in hue, but the tea was crystal clear. The flavor was crisper. It seems to center around the core of the intense snap of the flavor. The aroma is fresh, light and calming. The flavor is light up front to start, but it escalates into an intense central flavor. The center is intense, but not as much as the first infusion. The edges of the flavor have lightened up a bit.
3rd Infusion Parameters: 130F, 1 min
3rd Infusion: This time the flavor was brighter yellow than before. It has some of the radiance of a shincha, but not quite as much as some of the more traditional senchas. The flavor is exhibiting the same light frontal flavor, and then jumps right back into that strong center again. It feels much cleaner and sharper this time around. There is a tiny bit of bitterness to heighten the sharpness of the flavor and a tinge of astringency on the back end. Still this tea is pushing the thoughts of richness and intensity to me.
4th Infusion Parameters: 160F, 1 min
4th Infusion: This time the flavor was more up front. The initial flavor is very crisp, it reminds me of an asamushi sencha like the Hosen from Ippodo. The color is becoming more and more radiant. The flavor is still very intense, but it is almost like a whole different tea this time around. This infusion surpasses regular sencha first and second infusions still. There is a light and clean well defined central flavor here.
5th Infusion Parameters: 160F, 1:30
5th Infusion: The color is slightly lighter at this point. The flavor is lightening up to match. It is still very crisp and well focused, and it interestingly is exhibiting a more bodied feel to it. It finishes with a light sense of astringency.
6th Infusion Parameters: 185F, 2:00
6th Infusion: At this point the tea has a light yellow hue. The flavor feels to have fully shifted to the front now. There is a little bit of biterness that is not from the intensity, it is a delicate yet bolder flavor that finishes with a light sense of astringency.
Used Leaf: Even the used leaf for this tea is gorgeous. The instructions suggest enjoying them as a salad. What I opted to do was after the 6th infusion I added them to some cold water for a 1L cold water infusion. Even after 6 infusions it provided a very unique iced tea. It had a light yet refreshing flavor that was almost reminiscent of a Long Jing in flavor.
Rating: 10/10
Conclusion: As with the last time I tried Temomi from Sugimoto, it was amazing. It has no real comparison within the regular offerings of any other vendor. The parallel to espresso with this tea works on many levels. It shares the same intensity. Neither are something you should drink in great quantities. It's something to be savored and enjoyed. The thought that this is a special occasion tea cannot be truer, it should be something to hearld the beginning of spring and kept in the moment. Unfortunately if you missed the boat on this one, you missed out. Until next year I guess.
Last edited by Pentox on May 11th, '09, 02:37, edited 1 time in total.
Don't be hatin' on us for loving the grassy greens 
May 6th, '09, 08:30
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
I`d like to show for the first time how I brew my sencha, and one of my tea setting for sencha, this is 2009`s first shincha, Takumi from zencha, gokoh breed>
This is the amount I used with great results (I tried this tea with a houhin set, and with banko kyusu a day ago, so I can feel how much leaf is needed)
I started pouring after 50 seconds, so total brewing time was around 1 minute, with 6-7 grams of tea and 210 ml or 220 ml water at 75 C temperature, the taste was smooth, lively, strong, less astringent than other sencha, and very fresh smell.
I always leave the lid sideways between infusions, so that the steam can escape, and it doesn`t brew the tea, and the teapot also doesn`t cool down fast.
This was the second infusion, it was very sweet but not like a kabusencha, but more like a gyokuro at third infusion, the gokoh breeds smooth sweet and spicy flavour was recognizable.
This is third infusion, the color was similar during the 4 infusions, very green a bit cloudy, but not too much sediment, the tea was mid steamed, I guess they wanted the sweet taste to come out, just like hibiki did with saemidori breed.
Last infusion, I feel stimulated. Great tea, but I had better for this price (horaido`s shuppin sencha HG).
This is the amount I used with great results (I tried this tea with a houhin set, and with banko kyusu a day ago, so I can feel how much leaf is needed)
I started pouring after 50 seconds, so total brewing time was around 1 minute, with 6-7 grams of tea and 210 ml or 220 ml water at 75 C temperature, the taste was smooth, lively, strong, less astringent than other sencha, and very fresh smell.
I always leave the lid sideways between infusions, so that the steam can escape, and it doesn`t brew the tea, and the teapot also doesn`t cool down fast.
This was the second infusion, it was very sweet but not like a kabusencha, but more like a gyokuro at third infusion, the gokoh breeds smooth sweet and spicy flavour was recognizable.
This is third infusion, the color was similar during the 4 infusions, very green a bit cloudy, but not too much sediment, the tea was mid steamed, I guess they wanted the sweet taste to come out, just like hibiki did with saemidori breed.
Last infusion, I feel stimulated. Great tea, but I had better for this price (horaido`s shuppin sencha HG).
May 6th, '09, 13:48
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
I really liked this image, the leaf is so ... liquid. However a question, looking at your Banko ... it looks dry on the inside. Did you preheat it?Oni wrote:I`d like to show for the first time how I brew my sencha, and one of my tea setting for sencha, this is 2009`s first shincha, Takumi from zencha, gokoh breed>
This is the amount I used with great results (I tried this tea with a houhin set, and with banko kyusu a day ago, so I can feel how much leaf is needed)
Last infusion, I feel stimulated. Great tea, but I had better for this price (horaido`s shuppin sencha HG).
"Better" is pretty subjective of course. Takumi is a rather unique sencha and certainly very different from any other sencha I have had.
Is that Bob Marley observing your technique?
Yes, first I poured water in it, after that in cups.
Bob and I had many great times together. As a P.S. I think I was a bit bothered by the sweetness in a sencha, it is unusual, if I want sweet I buy gyokuro, if I drink sencha I want strong green tea with equal astringency as sweetness, I like it to have a bit of bite and after that a peachy flavour, that is my conception of great sencha, last year`s kirameki was closer to this image of great sencha, and I like lightsteamed sencha best.
Bob and I had many great times together. As a P.S. I think I was a bit bothered by the sweetness in a sencha, it is unusual, if I want sweet I buy gyokuro, if I drink sencha I want strong green tea with equal astringency as sweetness, I like it to have a bit of bite and after that a peachy flavour, that is my conception of great sencha, last year`s kirameki was closer to this image of great sencha, and I like lightsteamed sencha best.