2009 Shincha Review Topic

[guitar9876]

Cool thanks a lot for the review! If you like the Yutaka Midori, try the Sae Midori. Totally worth it!! I'm considering buying another bag...

[Oni]

Your second infusion was way too long, only 20 seconds for sencha, and less for deeper steamed, that is why it was soo green

[Chip]

Your second infusion was way too long, only 20 seconds for sencha, and less for deeper steamed, that is why it was soo green

I tend to agree ... try shorter second steep. This should also improve your 3rd steep!

I also think Sencha the Ultimate is fukamushi, not asa? I could be wrong.

[mangaka]

Thanks! I will try 20 seconds next! (the picture made it seem darker than it actually was, though XD)

I gathered that it was asamushi because it was less broken up than both Fuji the Ultimate and YM. Smells and tastes lighter than the other two fukas and less residue. Maybe I'm the one that's wrong, haha.

[Chip]

Or maybe it is chumushi?

[TokyoB]

Any O-Cha Tsuen Kirameki reviews?

[Oni]

I opened a bag of shincha KIWAMI from zencha here is the first infusion

It was a very good sencha, I liked it better than takumi it was also sweet, natural gyokuro taste, but I think it was more round, and didn`t change as much during the infusion than the latter, all in all it was a good sencha, the smell was more citrusy than takumi, great tea, not always the more expencieve tea is the better, price is relative when it comes to tea, but last days kinari asamushi from maiko was a hit when I first tried it, it was the shincha I have been waiting for... review with pics coming up..

[olivierco]

Any O-Cha Tsuen Kirameki reviews?

I wrote a quick impression on it on the precedent page

I opened my Kirameki bag this afternoon.

4g 4oz 75°C (170-°F) 60s (I might increase the time for the next session).

Not very different than last year's. Excellent asamushi.

The difference with the non shincha version (Ujibashi san no ma) is not flagrant but I used less leaves (10% approximatively).

After two more sessions, I use slightly less water 110ml ~ 3.5oz and a 75s first steep.

[TokyoB]

I opened my Kirameki bag this afternoon.

4g 4oz 75°C (170-°F) 60s (I might increase the time for the next session).

Not very different than last year's. Excellent asamushi.

The difference with the non shincha version (Ujibashi san no ma) is not flagrant but I used less leaves (10% approximatively).

Olivierco,
Have you had the O-Cha Sae Midori? That is my only shincha so far this year and I'm wondering how it compares to the Kirameki? Should the asamushi be lighter? more astringent? thanks.

[Oni]

Any O-Cha Tsuen Kirameki reviews?

I wrote a quick impression on it on the precedent page

I opened my Kirameki bag this afternoon.

4g 4oz 75°C (170-°F) 60s (I might increase the time for the next session).

Not very different than last year's. Excellent asamushi.

The difference with the non shincha version (Ujibashi san no ma) is not flagrant but I used less leaves (10% approximatively).

After two more sessions, I use slightly less water 110ml ~ 3.5oz and a 75s first steep.

Olivierco, are you drinking tea in solitude, I usually use my houhin with your amount with 3 cups when testing out a new tea, or with one big cup when I am drinking tea by myself. P.S. I am a fan of light steamed sencha.

[TokyoB]

P.S. I am a fan of light steamed sencha.

Oni,
How would you say shincha asamushi compares to fukamushi and what are the characteristics that you prefer? I've been drinking the O-Cha Sae Midori and haven't fully decided how I like it. I think most of the sencha that I've had has been asamushi but over the last couple of years I've mostly been drinking Chinese greens and Taiwan gao shan oolongs in the summer and in cooler weather Taiwan high roasted TGY and Wuyi yancha.
Thanks!

[TIM]

http://www.theteagallery.com/SaeMidori_ ... p/j-ss.htm

Saemidori Sencha is on its way. Tasted a single bush 2008 beginning of the year and start liking Japanese green. I hope this will be a learning experience again. But what Saemidori means... a place, a kind or a method?

[TokyoB]

http://www.theteagallery.com/SaeMidori_ ... p/j-ss.htm

Saemidori Sencha is on its way. Tasted a single bush 2008 beginning of the year and start liking Japanese green. I hope this will be a learning experience again. But what Saemidori means... a place, a kind or a method?

I believe Sae Midori is the plant/leaf varietal. I have seen some senchas that are a blend of Sae Midori and another varietal. I think most senchas are blended.

[TIM]

http://www.theteagallery.com/SaeMidori_ ... p/j-ss.htm

Saemidori Sencha is on its way. Tasted a single bush 2008 beginning of the year and start liking Japanese green. I hope this will be a learning experience again. But what Saemidori means... a place, a kind or a method?

I believe Sae Midori is the plant/leaf varietal. I have seen some senchas that are a blend of Sae Midori and another varietal. I think most senchas are blended.

Thanks for the quick help TokyoB : ) I am so new to this.... just learning to brew it right toke a lot of time and patient. So, is there a particular character you look for in a Sae Midori compare to Yutaka Midori, Asatsuyu, or Ido nTknowhat Imtalknabout Midori
Like a good Lion peak LJ you look for the bean, and a Wu family for the lemony?

[Chip]

Midori means green. Sae, I need to look up. Sae Midori is indeed the breed, it is commonly referred to as a natural gyokuro in that it has some gyokuro character even when grown as sencha.

TokyoB, Sae Midori and any asamushi including Kirameki is going to be as different as night and day. The Sae Midori is naturally sweet and low astringency. Asamushi is going to have more astringency.

Tim, Yutaka Midori is another very different breed, but will not be as sweet as Sae Midori. I think YM is very rounded for a fukamushi. My only experience with SM is that the sweetness was quite dominant and was not really like YM. But both are very different from the more traditional breeds such as Yabukita which is by far the most commonly grown breed in all of Japan.