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I will be staying away, I bought 3 bags of shincha (first time having it) last year from O-cha and it was too strong... I didn't like it. I let it rest a bit and then drank it again and found it to be more palatable but by then I could have just bought sencha instead which I may have enjoyed more. ...

The lack of bitterness and astringency makes some sense as historical sencha was boiled rather than steeped. Thanks for the info! I will have to try boiling it. I have actually had Yuuki-Cha's Zarai and I liked it. Considering the price, I thought it was a steal. Now that I know a bit more about it...

Several questions worth discussing ... Do you purchase shincha annually ... is it an annual ritual or celebration? From how many vendors will you likely purchase shincha? How many selections will you likely purchase? This will be my 2nd year to celebrate the new harvest, so I'm still pretty new to ...

debunix wrote: ↑

Sun Dec 24, 2017 2:03 pm

Enjoying some Houjicha, and I can't remember where this package came from, so can't give proper credit for this pleasant toasty stuff.

Nice, thanks for reminding me about houjicha. I haven't had it in a long time, and it seems like the perfect time of year to try it again.

This started happening to me with almost all tea, mostly Chinese oolong, a long time ago, so I gave it up. I've started drinking tea, organic Japanese greens, over the last couple of years, and have not experienced it until I was under a lot of stress one day. Up until then, I assumed it was from pe...

There's a surprise snow outside and I'm celebrating with some sencha, a Yamakai cultivar from Tamakawa I received from Thés du Japon. yamakai.jpg I drink organic teas almost exclusively, and received this in error instead of the organic Yamakai, but am happy to try a tea of this grade. It has very s...

How long have you been drinking tea? [/b] Almost 20 years, with long stretches of no tea here and there. What kind of tea do you drink? [/b] Currently Japanese organic, mostly green. I prefer fukamushi & medium steamed in the morning, and asamushi or kabusecha in the afternoon. How do you prepare y...