Yame sencha is very rare. Yame is known for production of their gyokuro. Sencha from there is hard to find, i've only found 2 vendors who offer it so far. But it is interesting and has the Yame charm to it. I'm guessing that he's just focusing on it because it's so unique.iannon wrote:whats the biggest difference in the Yame's? ive never tried anything from there so of course I am curiousChip wrote:Shincha is a critical tasting time for me.
Zencha, Takumi and one other to be determined. I like to focus on their Yame Shincha since it is pretty rare ... or at least unusual.
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Apr 14th, '09, 22:52
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right on..so that yame charm.. what is that exactly? i mean whats the biggest differences in flavor characteristics that make it much different than the other sencha varieties? I know all varieties are somewhat different but is there something that makes the Yame stand out in particular?Pentox wrote:Yame sencha is very rare. Yame is known for production of their gyokuro. Sencha from there is hard to find, i've only found 2 vendors who offer it so far. But it is interesting and has the Yame charm to it. I'm guessing that he's just focusing on it because it's so unique.iannon wrote:whats the biggest difference in the Yame's? ive never tried anything from there so of course I am curiousChip wrote:Shincha is a critical tasting time for me.
Zencha, Takumi and one other to be determined. I like to focus on their Yame Shincha since it is pretty rare ... or at least unusual.
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Apr 14th, '09, 23:10
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Takumi. Actually, I am also focusing on it because it is sencha grown with gokoh leaf, a gyokuro breed. So, it is like gyokuro grown in the sun. We nicknamed it "gokoh grown in the sun" last year. I usually get it every shincha, but just finished a bag, still very good!
Yame the Ultimate (?) is another unusual sencha breed as I recall.
But yeah, it is sencha grown where 51% of all of Japan's gyokuro is grown, and very very little sencha. But if it was pedestrian, I would not be back for it annually. It is not cheap, so, I get it once or twice a year.
Yame the Ultimate (?) is another unusual sencha breed as I recall.
But yeah, it is sencha grown where 51% of all of Japan's gyokuro is grown, and very very little sencha. But if it was pedestrian, I would not be back for it annually. It is not cheap, so, I get it once or twice a year.
blah blah blah SENCHA blah blah blah!!!
Hm how to define Yame charm. My sample set of Yame teas is on the lower end just as an FYI, I would say around a dozen or so.
Yame Gyokuro and sencha share a richness of flavor that isn't found in other greens. They have a flavor intensity that is unrivaled. It has the depth of flavor of an asamushi, but the intensity of a fukamushi. Yame teas tend to be more marine (aka seaweedy) in flavor than others, but I like that trait to it. It's part of the richness of the tea.
Yame Gyokuro and sencha share a richness of flavor that isn't found in other greens. They have a flavor intensity that is unrivaled. It has the depth of flavor of an asamushi, but the intensity of a fukamushi. Yame teas tend to be more marine (aka seaweedy) in flavor than others, but I like that trait to it. It's part of the richness of the tea.
Apr 15th, '09, 17:40
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Thanks, Pentox, for taking a stab at describing the taste of the Yame class of sencha ... a difficult task indeed! And thanks to Chip for explaining what Yame is. I imagine it has been explained in TeaChat before, but either I missed it or my head was thicker than usual when I read it.
Now I guess I will have to try some for myself!
Now I guess I will have to try some for myself!
Apr 16th, '09, 09:06
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Ok then..I see Zencha has put up their shincha offerings now. Guess i will *have* to order some of this Takumi Yame Shincha stuff!
So..that puts me at 2 types now..the yame and my unknown organic farmer mr suzuki pick..
now i am down to one choice left due to err..budgetary restraints..
thinking of either the o-cha YM or perhaps the yuuki-cha version of YM
So..that puts me at 2 types now..the yame and my unknown organic farmer mr suzuki pick..
now i am down to one choice left due to err..budgetary restraints..
thinking of either the o-cha YM or perhaps the yuuki-cha version of YM
They have? I'm just seeing their regular selection for the year.iannon wrote:Ok then..I see Zencha has put up their shincha offerings now. Guess i will *have* to order some of this Takumi Yame Shincha stuff!
So..that puts me at 2 types now..the yame and my unknown organic farmer mr suzuki pick..
now i am down to one choice left due to err..budgetary restraints..
thinking of either the o-cha YM or perhaps the yuuki-cha version of YM
Apr 16th, '09, 11:42
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Joined: Dec 30th, '08, 21:16
Location: The foot of the great Smoky Mountains
here you go...Pentox wrote:They have? I'm just seeing their regular selection for the year.iannon wrote:Ok then..I see Zencha has put up their shincha offerings now. Guess i will *have* to order some of this Takumi Yame Shincha stuff!
So..that puts me at 2 types now..the yame and my unknown organic farmer mr suzuki pick..
now i am down to one choice left due to err..budgetary restraints..
thinking of either the o-cha YM or perhaps the yuuki-cha version of YM
Hello. Thank you for your inquiry.
Now we are ready for accepting pre-order for Shincha, and send you a link to pre-order page as follows.
http://www.zencha.net/products_shizu_shincha.php
I hope you have a wonderful day.
Thank you
Sincerely,
Nishiki
Zencha.net
Far East Network Joint Enterprise Cooperative.
I do not udestand zencha`s yame selection, those sencha sae, from okumidori leaves cannot be bought separately, although the price would be 23 $ for 100 grams, that is very similar to sencha kiwami that is made of asagiri breed, that costs 25 $, roughly the same price.
My second question is, has somebody tried zencha`s shizuoka selection of fukamushi sencha, I observed that they sell two brands from shizouka, are those really worth the extra price of 33$?
My second question is, has somebody tried zencha`s shizuoka selection of fukamushi sencha, I observed that they sell two brands from shizouka, are those really worth the extra price of 33$?
Apr 16th, '09, 13:38
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this is a first for me..ordering from Zencha that is.. so i am a bit curious as wellOni wrote:I do not udestand zencha`s yame selection, those sencha sae, from okumidori leaves cannot be bought separately, although the price would be 23 $ for 100 grams, that is very similar to sencha kiwami that is made of asagiri breed, that costs 25 $, roughly the same price.
My second question is, has somebody tried zencha`s shizuoka selection of fukamushi sencha, I observed that they sell two brands from shizouka, are those really worth the extra price of 33$?
If I remember right Zencha has a few other products pop up around harvest time. Sae is most likely one of them. I believe what they have up right now for preorder is not the full selection.Oni wrote:I do not udestand zencha`s yame selection, those sencha sae, from okumidori leaves cannot be bought separately, although the price would be 23 $ for 100 grams, that is very similar to sencha kiwami that is made of asagiri breed, that costs 25 $, roughly the same price.
My second question is, has somebody tried zencha`s shizuoka selection of fukamushi sencha, I observed that they sell two brands from shizouka, are those really worth the extra price of 33$?
I haven't tried their shizuoka fukamushi, but what I have had from Zencha has all been well worth the price.
Wow. I'm glad I checked in here. Thanks for the tip about Zencha's shincha offering. I just ordered some Ultimate and Takumi shincha.
As far as the taste of Takumi and Ultimate Sencha is concerned:
* think of O-Cha's Yutaka Midori but make it lighter on the tongue and
give it much greater size in the mouth, breadth on the palate;
* where YM has a wheat taste, these Yame teas also have a wheat
taste but with better definition and with an added fullness that reminds
me of barley, and, like the YM, the wheat/barley component is not
a central taste but rather it `cradles' the central flavors of the tea --
wines crafted to be drunk with food use the same technique;
* My recollection of the of the central flavors of YM is that it
``wears its umami on its sleeve'' -- it hangs it right out there with a
little lip-smacking brininess (briny-ness).
* Every time I have tried to objectively describe the central flavors of these
Yame teas I have devolved into poetic verse. I'll try not to do that again.
The central components of the Yame teas are light on the tongue but rich
and tactile. I don't really get a dominant flavor, but there are a whole host
of fleeting flavor elements that seem to twinkle like stars (sorry). Where
YM is briny the Yame teas have many subtle flavors that are not done justice by
using the term salty -- Chip suggested that this IS umami -- Holy Crap!
Another interesting thing about these Yame teas is the way that their flavors unfold with successive brews.
EDIT: one last note: The Takumi is fabulous and I have been able to drink it without floating up and out of my shoes. The Ultimate is totally over the top.
EDIT 2: Pentox is absolutely right about the scent of the dry leaves, which is like clean seaweed with with sweet scents of fresh bay scallops
Just my 2 cents.
Bruce
As far as the taste of Takumi and Ultimate Sencha is concerned:
* think of O-Cha's Yutaka Midori but make it lighter on the tongue and
give it much greater size in the mouth, breadth on the palate;
* where YM has a wheat taste, these Yame teas also have a wheat
taste but with better definition and with an added fullness that reminds
me of barley, and, like the YM, the wheat/barley component is not
a central taste but rather it `cradles' the central flavors of the tea --
wines crafted to be drunk with food use the same technique;
* My recollection of the of the central flavors of YM is that it
``wears its umami on its sleeve'' -- it hangs it right out there with a
little lip-smacking brininess (briny-ness).
* Every time I have tried to objectively describe the central flavors of these
Yame teas I have devolved into poetic verse. I'll try not to do that again.
The central components of the Yame teas are light on the tongue but rich
and tactile. I don't really get a dominant flavor, but there are a whole host
of fleeting flavor elements that seem to twinkle like stars (sorry). Where
YM is briny the Yame teas have many subtle flavors that are not done justice by
using the term salty -- Chip suggested that this IS umami -- Holy Crap!
Another interesting thing about these Yame teas is the way that their flavors unfold with successive brews.
EDIT: one last note: The Takumi is fabulous and I have been able to drink it without floating up and out of my shoes. The Ultimate is totally over the top.
EDIT 2: Pentox is absolutely right about the scent of the dry leaves, which is like clean seaweed with with sweet scents of fresh bay scallops
Just my 2 cents.
Bruce
Last edited by brlarson on Apr 16th, '09, 18:50, edited 2 times in total.
Apr 16th, '09, 17:24
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Contact:
TheJerseyDevil
I've been contemplating getting a nice little selection of Shincha for about a week now. Before I spend this much money, I have to ask, for somebody with an unrefined palate, do I need something this exquisite? I've been drinking loose tea for only a few months now. Though I've been drinking tea for years, I've never really had anything more gourmet than Twinnings before going to loose tea.
So, will I be able to appreciate it enough to spend this much money on it?
So, will I be able to appreciate it enough to spend this much money on it?