Oct 16th, '11, 00:51
Posts: 5896
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
Contact:
debunix
Re: What GREEN are you currently drinking?
Liquid meadow flowers time again, Gu Zhu Zi Sun Zhejiang green tea from Norbu, with Petr Novak's shiboridashi and chawan, and so nice to be home again for a proper finish to the teaDay.
Oct 19th, '11, 12:52
Posts: 5896
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
Contact:
debunix
Re: What GREEN are you currently drinking?
Organic Sencha "Warashina Supreme" by O-Cha.com
Opening the pouch, first notice a sweet rich scent, with hints of cherries & chocolate.
Preheated the kyusu (iron-rich clay, unglazed interior) for the 4 grams of leaf, typical sencha appearance of the dark thin pieces of leaf.
First infusion 160 degrees, about 30 seconds, pouring into my big chawan, lots of leaf bits come too—probably will strain the next infusion. Thick, silky, rich mouthfeel with sweet, delicate vegetal flavor, oh my. It is a little less leaf than I usually use in this 160mL kyusu, so the richness of the mouthfeel is surprising.
Really enjoying this one a LOT, now about the 5th infusion, and temp upped to 180 degrees for this infusion: it’s still sweet, light, rich. A bit of astringency has crept in, and I probably should have kept this one a bit shorter.
One more infusion, 180 degree water, and about 1 minute infusion, and we’re back to sweet, light, rich, with astringency retreating again into the background. I agree that this one is ‘Supremely’ good.
Opening the pouch, first notice a sweet rich scent, with hints of cherries & chocolate.
Preheated the kyusu (iron-rich clay, unglazed interior) for the 4 grams of leaf, typical sencha appearance of the dark thin pieces of leaf.
First infusion 160 degrees, about 30 seconds, pouring into my big chawan, lots of leaf bits come too—probably will strain the next infusion. Thick, silky, rich mouthfeel with sweet, delicate vegetal flavor, oh my. It is a little less leaf than I usually use in this 160mL kyusu, so the richness of the mouthfeel is surprising.
Really enjoying this one a LOT, now about the 5th infusion, and temp upped to 180 degrees for this infusion: it’s still sweet, light, rich. A bit of astringency has crept in, and I probably should have kept this one a bit shorter.
One more infusion, 180 degree water, and about 1 minute infusion, and we’re back to sweet, light, rich, with astringency retreating again into the background. I agree that this one is ‘Supremely’ good.
Re: What GREEN are you currently drinking?
Did my post get deleted?
Anyway, today I'm enjoying a Seogwang from Jeju Island. It's quite and enjoyable tea showing strong characteristics of Japanese tea, but it is less "grassy". The soil is said to be of volcanic origin, which would also probably make the soil similar to Kagoshima in Japan.
The tea fields are called "Seogwang" as far as I can make out, the tea is named after them. I would imagine this is not the real name for this tea. So if anyone has more information on this I would appreciate it.
I bought it here: http://www.kolodziej-lieder-shop.de/epa ... cts/T-1860 (German website)
Anyway, today I'm enjoying a Seogwang from Jeju Island. It's quite and enjoyable tea showing strong characteristics of Japanese tea, but it is less "grassy". The soil is said to be of volcanic origin, which would also probably make the soil similar to Kagoshima in Japan.
The tea fields are called "Seogwang" as far as I can make out, the tea is named after them. I would imagine this is not the real name for this tea. So if anyone has more information on this I would appreciate it.
I bought it here: http://www.kolodziej-lieder-shop.de/epa ... cts/T-1860 (German website)
Oct 24th, '11, 01:40
Posts: 5896
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
Contact:
debunix
Re: What GREEN are you currently drinking?
Yesterday I brewed up samples of two Organic Miyazaki Kamaircha teas from Yuuki-cha, a Sakimidori and an Okumidori, in parallel, in matched small gaiwans with about 75mL water, 2 grams of tea.
The teas are curly, very different from the needle-like bits of senchas, but a nice deep green appropriate to sencha. The leaves smell sweet and rich.
First infusions about 30 seconds because I checked the water temp just after I poured it, and it was hotter than expected--150 degrees. They're both warm, rich, vegetal (peas and corn and asparagus), but also a little lightly floral. Delicate yellow-green liquors.
2nd infusions about 30 seconds, temp about 150 degrees. A little more bite or astringency in the Sakimidori, a little smoother in the Okumidori. I wasn't sure at first if it might have been because the infusion times were a little off, but the differences were consistent through the next infusions. It's not anything unpleasant in the Sakimidori, more noticing an exceptional smoothness in the Okumidori.
3rd infusion, 45 seconds, 155 degrees: still seeing that same difference, more sharpness in the Sakimidori, more smoothness in the Okumidori.
4th infusion, 1 minute, 160 degrees: these are really, really nice teas. They are not senchas, but feel closer to a sencha in flavor than to a pan-fired chinese green tea: I'm imagining a line from Long Jing/Dragon Well to sencha, and these are probably 3/4 of the way from Long Jing towards sencha, and clearly distinct from both.
5th infusion, 160 degrees, 90 seconds: the differences are lessened again. Still both are sweet and vegetal.
6th infusion, still 160 degrees (got careless with this one and forgot to up the temp; the time also is unclear, but I was aiming for about 2 minutes). They're entirely delicious, and just the most subtle difference between them.
7th infusion: spilled the Sakimidori. Enjoying the 170 degree, 2 minute infusion of the Okumidori a lot. Would have liked to try for another infusion, but I need to let things dry after the spill that splashed lovely green leaves and tea all over the base of the electric kettle.
The leaves remain bright grassy green at the end of the infusions, obviously broken pieces but as I suspected when viewing the curly dried leaves, a bit larger on average than the fragments I find in senchas.
First impression is that these are really lovely teas, and quite worth seeking out in future orders.
The teas are curly, very different from the needle-like bits of senchas, but a nice deep green appropriate to sencha. The leaves smell sweet and rich.
First infusions about 30 seconds because I checked the water temp just after I poured it, and it was hotter than expected--150 degrees. They're both warm, rich, vegetal (peas and corn and asparagus), but also a little lightly floral. Delicate yellow-green liquors.
2nd infusions about 30 seconds, temp about 150 degrees. A little more bite or astringency in the Sakimidori, a little smoother in the Okumidori. I wasn't sure at first if it might have been because the infusion times were a little off, but the differences were consistent through the next infusions. It's not anything unpleasant in the Sakimidori, more noticing an exceptional smoothness in the Okumidori.
3rd infusion, 45 seconds, 155 degrees: still seeing that same difference, more sharpness in the Sakimidori, more smoothness in the Okumidori.
4th infusion, 1 minute, 160 degrees: these are really, really nice teas. They are not senchas, but feel closer to a sencha in flavor than to a pan-fired chinese green tea: I'm imagining a line from Long Jing/Dragon Well to sencha, and these are probably 3/4 of the way from Long Jing towards sencha, and clearly distinct from both.
5th infusion, 160 degrees, 90 seconds: the differences are lessened again. Still both are sweet and vegetal.
6th infusion, still 160 degrees (got careless with this one and forgot to up the temp; the time also is unclear, but I was aiming for about 2 minutes). They're entirely delicious, and just the most subtle difference between them.
7th infusion: spilled the Sakimidori. Enjoying the 170 degree, 2 minute infusion of the Okumidori a lot. Would have liked to try for another infusion, but I need to let things dry after the spill that splashed lovely green leaves and tea all over the base of the electric kettle.
The leaves remain bright grassy green at the end of the infusions, obviously broken pieces but as I suspected when viewing the curly dried leaves, a bit larger on average than the fragments I find in senchas.
First impression is that these are really lovely teas, and quite worth seeking out in future orders.
Re: What GREEN are you currently drinking?
Indeed, the Kamairicha from Yuuki-Cha is a good discovery. I haven't tried them all but the Tokujo is still my fave.
These are not steamed but roasted, hence, the curly leaves. I am using more leaf, 3g, for same amount of water, 60-65C for 1 minute more or less, then 2nd-quick in and out, 3rd-15-20sec, 4th-45sec and so on. Seems to give more than a steamed sencha but that may be the doing of the roasting.
I will order more but I may have to bail out of Bangkok very soon and I don't want to order any teas while this situation is so critical here.
These are not steamed but roasted, hence, the curly leaves. I am using more leaf, 3g, for same amount of water, 60-65C for 1 minute more or less, then 2nd-quick in and out, 3rd-15-20sec, 4th-45sec and so on. Seems to give more than a steamed sencha but that may be the doing of the roasting.
I will order more but I may have to bail out of Bangkok very soon and I don't want to order any teas while this situation is so critical here.
Re: What GREEN are you currently drinking?
Hope you and your friends are coping well. Is the water supposed to continually rise?Tead Off wrote: I will order more but I may have to bail out of Bangkok very soon and I don't want to order any teas while this situation is so critical here.
Yuuki bancha and kukicha, brewed separately, two infusions each(less leaf used then I do normally, guessing about 2-3 grams. First roughly at 170 for 2 mins, second 4-7 mins. 5oz water. Both turned out well. It's nice to have some intensity every once in a while
Re: What GREEN are you currently drinking?
Ippodo Kabuko Sencha from 2010. Had this one in storage for awhile.
Re: What GREEN are you currently drinking?
Sparrow's Tongue (Sichuan) from EoT. My fave Chinese green tea this year. Aromatic, loads of flavor/body and long aftertaste.
Re: What GREEN are you currently drinking?
Organic Kagoshima Shimofuri YM from Yuuki. A really tasty medium-steamed sencha.
Re: What GREEN are you currently drinking?
This one is pretty interesting. The extra years the tea has not been harvested would be an experience to explore for sure.NOESIS wrote:Sparrow's Tongue (Sichuan) from EoT. My fave Chinese green tea this year. Aromatic, loads of flavor/body and long aftertaste.
Some houde's bilochun was in my cup this morning. I've enjoyed brewing this one in either two infusions or four infusions. If going for two the first is roughly 1m30-2m and second would be long like 4-6 mins. It doesn't come out bitter, just strong.
With 4 infusions it is very interesting to see how things change esp after the first. After the first infusion (roughly 30-40 seconds) this tea takes a very lemony turn if second and third infusions are kept very short. Almost like I am drinking a different tea. Roughly 10-15 secs for the second, then 30-50 seconds on third. 4th can be longer 3-6 mins. As quickly as this tea hits you it fades away. I'm not saying that's a bad thing, because its not. I do however agree with houde's notes on it being very clean feeling/tasting/looking. It has a clean very balanced strong caffeine reaction with me. If I brew 4 infusions I am very alert for around 4 hours but not in a bad jittery way.
Oct 29th, '11, 09:04
Posts: 26
Joined: Oct 2nd, '11, 07:44
Location: nijmegen, netherlands
Re: What GREEN are you currently drinking?
i'm drinking lu wu from the jiangxi region.
bought because of the smell and appearence. it looks like a silver needle, but slightly darker and fuller. it was sold a a green but i don't think it actually is one
i just brewed it more like silver needle. 2.5 g in 175 ml gaywan at 80 c. at three min. the taste is like a more like a dark oolong. earthy and very full. so it's propably nor green or white. or something went wrong in the making process. but the way it taste didn't suffer because i'm enjoying.
the second infusing(just took a sip) is actually more like a light black. but there is no bitterness and only a mild astingency. still very full bodied.
the wet leaves, though are quite green, hardly any oxidation spots. and very nice whole leaves and many buds.
http://www.betjemanandbarton.com/en/article.php?id=139
bought it in one of their stores. it says "gives a light green infusion" i get more an amber colour out of it.
all in all a very nice tea, and interesting
bought because of the smell and appearence. it looks like a silver needle, but slightly darker and fuller. it was sold a a green but i don't think it actually is one
i just brewed it more like silver needle. 2.5 g in 175 ml gaywan at 80 c. at three min. the taste is like a more like a dark oolong. earthy and very full. so it's propably nor green or white. or something went wrong in the making process. but the way it taste didn't suffer because i'm enjoying.
the second infusing(just took a sip) is actually more like a light black. but there is no bitterness and only a mild astingency. still very full bodied.
the wet leaves, though are quite green, hardly any oxidation spots. and very nice whole leaves and many buds.
http://www.betjemanandbarton.com/en/article.php?id=139
bought it in one of their stores. it says "gives a light green infusion" i get more an amber colour out of it.
all in all a very nice tea, and interesting
Re: What GREEN are you currently drinking?
i also ordered the shimofuri from yuuki 3 weeks ago.. i hope the parcel will arrive soon, because i'm running out of greens in a few daysNOESIS wrote:Organic Kagoshima Shimofuri YM from Yuuki. A really tasty medium-steamed sencha.
what parameters do you use for brewing it?
Re: What GREEN are you currently drinking?
So far, my brewing parameters have been: 5g/120ml in kyusu (preheated) ~158F for 60s, ~167F for 20s, ~175F for 90s....sebpassion wrote:i also ordered the shimofuri from yuuki 3 weeks ago.. i hope the parcel will arrive soon, because i'm running out of greens in a few daysNOESIS wrote:Organic Kagoshima Shimofuri YM from Yuuki. A really tasty medium-steamed sencha.
what parameters do you use for brewing it?
I like this YM very much. Quite bold and not as finicky as other YMs that I've had. Don't know if it's due to the "kyoumushi" steaming rather than the usual fukamushi.
The Hoshino sencha (Yame) is equally tasty. A bit more up front umami and nice long aftertaste. By chance, did you order any kamairicha? The Tokujo, Okumidori and Sakimidori were all superb. I highly recommend them as a nice change from your daily sencha.
Re: What GREEN are you currently drinking?
Have startd a small bag (25g) of Nan Jing Yu Hua Cha from a local tea shop. It's my first Chinese green in quite some time. Nice enough all 'round, but too light for regular drinking.
Best wishes,
sherubtse
Best wishes,
sherubtse
Re: What GREEN are you currently drinking?
Gyokuro Shou-un in my white Deishi Guinomi, and Kashun hohin.