
Anyway, I digress.
This is the official Shincha review topic for 2013 harvest. Please post your comments, reviews, discussions, questions on this year's Shincha.
ntan1 how much leaf to water did you use for the Kinari? Maiko's Kinari is one of my favorites.ntan1 wrote:.. Kinari from Maiko ....... While in the past, the first steeping was extremely full-bodied and complex, I'm getting even more interesting flavors in the second steeping this year.
Standard directions, 60-70C for 1:30. I may try to raise the temperature a tiny bit or add a little bit of leaf to see what comes out.
8g, 5/4 cup of water.victoria3 wrote: ntan1 how much leaf to water did you use for the Kinari? Maiko's Kinari is one of my favorites.
Define cup please? 6 ounces, 8 ounces? Other?ntan1 wrote:8g, 5/4 cup of water.victoria3 wrote: ntan1 how much leaf to water did you use for the Kinari? Maiko's Kinari is one of my favorites.
300ml total in 5/4 cup. Generally when people use 'cup', they are referring to either the American standard or metric standard, which have a very small difference (in this context).Chip wrote: Define cup please? 6 ounces, 8 ounces? Other?
(please understand, since you are new to TeaChat, we have little or no reference as to where you are in experience. So, please do not take offense. Also since you are new here, perhaps our lingo is not quite in sync yet)ntan1 wrote:300ml total in 5/4 cup. Generally when people use 'cup', they are referring to either the American standard or metric standard, which have a very small difference (in this context).Chip wrote: Define cup please? 6 ounces, 8 ounces? Other?
I have been under the impression that this is because sencha sold as shincha often has undergone less processing than regular sencha.victoria3 wrote:Another thought; does anyone notice that Sincha's are more fragile and prone to quicker oxidation in general? i.e. once a tea bag is opened it oxidizes faster than sencha or gyokuro? It seems the taste changes more quickly once opened.
Well for sure these young sincha leaves are the most tender, being the first flush new crop harvest (Ichibancha). Since these leaves are so young and tender, therefore thin skinned, it would make sense to me that they are more prone to quickly oxidize. (Gyokuro is also first flush but then goes through a settling period of several months during which time some sort of biological process occurs which sweetens the dry leaf further)Poohblah wrote:I have been under the impression that this is because sencha sold as shincha often has undergone less processing than regular sencha.victoria3 wrote:Another thought; does anyone notice that Sincha's are more fragile and prone to quicker oxidation in general? i.e. once a tea bag is opened it oxidizes faster than sencha or gyokuro? It seems the taste changes more quickly once opened.