Chumushicha Sencha/Shincha

[bryan293]

I had a couple questions about chumushicha (mid steamed) sencha. First off, how does it compare, flavor wise, to Fukamashi (deep steamed) sencha and what leaf breed is normally used? Second, how will it do in a kyusu with an obiami strainer? I've been loving the "yutaka Midori Karou Supreme LE" from o-cha and have been eager to order a Chumushicha or Asamushi sencha. Any suggestions?

[Chip]

The obiami screen is fine for any tea.

Chumushi to me seems more often than not to lean towards fuka in taste.

It is hard to give you a rule of thumb answer since each tea is different. I find many asa to be sweet to veggie. Fuka seems to be more sweet to marine. But there are so many variables.

I like any steaming of sencha. But YM Supreme LE is awesome. O-Cha has some great offerings.

Here are my current fave 5 vendors of Japanese teas.

O-Cha
Zencha
Maiko
Den's
Rishi

I have a ist of easily 30 different vendors specializing in Japanese teas, so to make this list ... well no small feat. They have great teas, service, and are easy to deal with.

[bryan293]

O-Cha
Zencha
Maiko
Den's
Rishi

Thanks for the quick reply, I think I'll definitely give a chumushicha a try.
I see you have maiko on the list, and I was wondering if you've tried any of yamashita's gyokuros. I've been considering the gyokuro "yamashita-jirushi", have you ever tried this one? I'm kind of a noob to the world of gyokuro (the Yame from O-cha is the only one i've tried) and want to order a good "beginner's" gyo. thanks again for your help.

[Chip]

Thanks for the quick reply, I think I'll definitely give a chumushicha a try.
I see you have maiko on the list, and I was wondering if you've tried any of yamashita's gyokuros. I've been considering the gyokuro "yamashita-jirushi", have you ever tried this one? I'm kind of a noob to the world of gyokuro (the Yame from O-cha is the only one i've tried) and want to order a good "beginner's" gyo. thanks again for your help.

I have not yet tried any of Maiko's Gyokuro, but certainly would like to.

There are several philosophies about trying gyokuro. Some say try the more humble ones and work your way up the ladder. Some say try the best, period.

I worked my way up to Kame Jirushi from O-Cha, best I have had so far.

[iannon]

Hello again Bryan,
I have tried that exact Gyo..ive ordered it twice actually..I found it very pleasing. somewhat nutty..almost like macadamia perhaps.. very nice mouthfeel too. gives me a tingle on the lips almost like some temomi

[edkrueger]

I disagree with Chip here. I find chu to be much more like fuka than asa; that is to say I find it, like fuka, to be unsatisfying. But if you like fuka, I think you would like chu.

Edit: Oops. I misread Chip's post. I agree with him.

[bryan293]

I have tried that exact Gyo..ive ordered it twice actually..

Thanks iannon, I think that will be the next one I order when I finish the Yame from O-cha; either that or the Kame-no-Yowai from horaido, I remember reading a post from oni saying that one was good.

[Stentor]

First off, how does it compare, flavor wise, to Fukamashi (deep steamed) sencha and what leaf breed is normally used?

You should probably give O-Cha's Miyabi a try! It is a chumushicha that leans towards fuka. As for the breed, I believe it is a blend so it may be several breeds.

Second, how will it do in a kyusu with an obiami strainer?

It should be excellent. I personally use a sasame filter for all sencha and don't mind particles in my cup. If you prefer to brew your fuka in an obiami kyusu then you'll probably like that for chumushi as well. It's really more like a fukamushi in that the leaves can be quite broken up and there's some "powder" so there's not that big a difference.

[tortoise]

I've only had miyabi as a chumushi. Looking at the dry leaf, it appears just like fukamushi -- thin and broken. After you brew it, take a glance in the pot and you will find that leaves are truly less broken than fukamushi. It will be fine in your obiami strainer if you are used to brewing fukamushi in there. If anything, it will be easier.

I'd say the taste leans toward fuka as well. For me, asamushicha has a lighter taste, but more of a caffeine push. Fukamushicha has so much more body and heavier flavor, but not as stimulating. I like them both very much. Miyabi, right now, is my favorite japanese tea. So obviously I enjoy chumushi tea as well. You should have exactly zero concern or apprehension about slurping down some chumushi-cha, Bryan. You will dig. Promise.

[bryan293]

thanks guys, I was just looking at the miyabi and it looks very promising. I will definitely be ordering it as my next sencha, it looks extremely oishii.