The Official Shincha Review Topic of 2008

[Salsero]

Den was brewing this selection at the Expo. He prefers it bold and astringent, perhaps a more Japanese preference. Gringos like me like it sweeter and less astringent.

I chose to highlight above only one of the many insights I found valuable in this review. I am just agog at how you can describe such subtle differences in grass clippings and make it work. I have only had the O-Cha one, but your comments are spot on there. Thanks for the careful notes. This sort of thing is a real education for a n00b to sencha like me and really helps me sort out what is happening in my cup, nose, and mouth.

[hirtue]

I just finished the session of Shincha Fukamushi from Hibiki-an in my garden. Since it's my first time ever trying shincha I might be inexperienced, but I still got OVERWHELMED both by the taste and color of the tea.

I'll describe it by infusions:

First(80 C, ~45sec) - a bit vegetal, a bit grassy and amazingly smooth. And so green that I couldn't help but stare at the cup for a few seconds. The tea looked so beautifully in the sun it's impossible to describe.

Second(75 C, ~25sec) - sweeter and not grassy at all. Enjoyed this one the most.

Third(80 C, ~35 sec) - possibly the smoothest of them all. Very delicate, but still sweet. The color was slightly less "green" than the previous two, but still VERY nice.

After those 3 cups all I can feel in my mind is peace. Peace I cannot find any other way. It's amazing and I don't think there are words out there that can express this feeling. That's all I can say.

I give this Shincha a 5/5.

[Salsero]

I still got OVERWHELMED both by the taste and color of the tea.

...and they talk about light flavored green teas! In a lot of ways, I think sencha packs more punch than Assam.

[hop_goblin]

I still got OVERWHELMED both by the taste and color of the tea.

...and they talk about light flavored green teas! In a lot of ways, I think sencha packs more punch than Assam.

I agree Sal totally! It is hard to describe all of the sensations that you receive all at once when drinking sencha.

[greenisgood]

Wow, I really think I might have to get some of the Supreme shincha after all. If its even better than my beloved Maki it must be good.

[Jack_teachat]

Anyone had O-cha's Miyabi Shincha? Have got some coming at the end of the week.

EDIT: Have just noticed Olivierco mentioned it, any other opinions/advice on it?

[Photiou]

Anyone had O-cha's Miyabi Shincha? Have got some coming at the end of the week.

EDIT: Have just noticed Olivierco mentioned it, any other opinions/advice on it?

Last time I had Miyabi I roasted it to houjicha. It improved the taste somewhat

[scruffmcgruff]

Anyone had O-cha's Miyabi Shincha? Have got some coming at the end of the week.

EDIT: Have just noticed Olivierco mentioned it, any other opinions/advice on it?

I like it quite a bit. It was relatively easy to brew, so don't worry too much about brewing parameters.

[Chip]

Anyone had O-cha's Miyabi Shincha? Have got some coming at the end of the week.

EDIT: Have just noticed Olivierco mentioned it, any other opinions/advice on it?

I like it quite a bit. It was relatively easy to brew, so don't worry too much about brewing parameters.

(borrowed from my review on Green Tea Forum)

If the Miyabi was shipped on the 19th, then it took 3 days to reach me.

OK, round 2.

I paid a little more attention this time. I eased up on the amount of leaf as well. 4.25 grams per 200 ml. 168* started pouring at 75 seconds and slowly endling the pour at 90 seconds.

The liquid is mostly yellow with a hint of green. I spent a good minute smelling the brew before sipping because I was a little stunned...I was picking up a light toasty background, slightly barley. This was not assertive, just very comforting, pleasing.

The taste confirms the presence of this faint toasty barley background. It is sweet, not as intence as yesterday. It has a grainy character this time for sure. This seems quite different than years past. My thoughts as I was sipping the first steep, knowing I only had a little left, were centered on the need to get more of this.

I am not sure if this was a fluke, but this character was noticable through the first 3 steeps, though fading, make that through 4 as I continued to sip.

The liquor is full bodied, but not thick like fukamushi, yellow colors dominate each steep, but some green hints show up...but I would not call it GREEN, further differentiating Miyabi from Fukamushi Supreme or Yutaka Midori which tend to have very green 2nd and 3rd steeps.

I also noticed a significant caffeine kick from Miyabi.

I am really curious now. I went with 4.5 grams with 180 ml, thus the higher intensity yesterday. I also think the slower pour today helped tone it down a little. I will reduce amount of leaf further or temp next time.

Regardless...it is REALLY GOOD!!!

[Salsero]

Yikes, I'm brewing this Hibiki-an Super Premium Sencha and it seems different from the other senchas I have tried. I found a notably oily feel on my lips. Now that I think about it, I guess other sencha can have a little of this, but this one seems to have it in spades. The taste is pretty light, astringent, and a little grassy, I guess that's in line with the asamushi character, but there is some other little sensation there, the closest I can come to describing it is to call it a sort of menthol thing.

Anyone else tried it? I brewed 4.50 grams in 6 oz, 160° F, 1.0 m, 30 s, 20 s, and the rest remains to happen. I think I went a little too short on the first infusion and a little too long on the second.

[Chip]

Yikes, I'm brewing this Hibiki-an Super Premium Sencha and it seems different from the other senchas I have tried. I found a notably oily feel on my lips. Now that I think about it, I guess other sencha can have a little of this, but this one seems to have it in spades. The taste is pretty light, astringent, and a little grassy, I guess that's in line with the asamushi character, but there is some other little sensation there, the closest I can come to describing it is to call it a sort of menthol thing.

Anyone else tried it? I brewed 4.50 grams in 6 oz, 160° F, 1.0 m, 30 s, 20 s, and the rest remains to happen. I think I went a little too short on the first infusion and a little too long on the second.

I would go a little more leaf and slightly higher temp...and a little longer. Do you preheat your pot? My temp is based on preheating. Maybe I am wrong, my gut is telling me you are light. If it is too astringent, cut back on temp. Does he offer specific directions for this sencha?

I have it but have not opened it yet.

BTW Sal, did you try the Shincha Fuka parameters we discussed?

[Salsero]

I would go a little more leaf and slightly higher temp...and a little longer ... Does he offer specific directions for this sencha?

Yes, I preheat. Are the Hibiki directions reliable? I think I'd be afraid of it if it got better! But hey, I'm willing to take the risk! Thanks for the suggestions. Will do.

did you try the Shincha Fuka parameters we discussed?

Geez, that was just yesterday. I can't take the pressure!! How much tea do you think one guy can drink?

(Well, if the one guy is you, a lot I guess!)

[kongni]

Hey shincha lovers!

I have another organic shincha review. This one is from The Japanese Green Tea Shop....
The tea comes in 100g bags with a unique wrapper (see images below). The tea is a farmer's style tea so it brewed up a nice cloudy green cup. Lower temperatures seem to make a nice sweet mild cup even after brewing up to 2 min. Higher temps make a more astringent cup with a hint of "freshly mowed lawn" smell and taste with a touch of bitterness. Be careful when brewing at higher temps! Every second counts when your water is too hot. I haven't managed to completely 'stew' the leaves but came close once. The tea itself looks unremarkable but don't let that fool you if you're all about flavor. This yeilds a VERY tasty cup. I highly reccomend it and would probably order this over the organic farmer's shincha that I got from Japanese Green Tea Online.

Here's a pic:

[kongni]

salsero- The cup I used for the pictures is nothing special. I like the cup because it is good for "tea viewing". It is white on the inside so you can easily see the visual qualities of the tea. My tea pot is also white on the inside for the same purpose

Here is the cup that I usually use for drinking. It is a hagi style teacup that I got from Japan. Like hagi matcha bowls, it's one of a kind and will last a lifetime if you take good care of it

[Salsero]

The cup I used for the pictures is nothing special. I like the cup because it is good for "tea viewing". It is white on the inside so you can easily see the visual qualities of the tea.

Yes, yes, yes ... just my point(s). Those are all the reasons that it is something special. It is a perfect device for administering brewed tea.

Here is the cup that I usually use for drinking.

No, no, no! What am I missing here? I can't imagine that clunky piece of pottery with lovely, precious sencha in it! How about a pic of it full of our favorite tea? Would that help me see what makes it attractive to so many members of this forum?

I'm starting to think I may be bonkers ... nah, I know it's really just all you guys that are crazy. Anyone who frequents a forum devoted to drinking tea has to have a screw loose. . .