What Green Are You Drinking

Non-oxidized tea
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Elise
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Location: Geneva, Switzerland

Thu Feb 07, 2019 8:54 am

I’ve been brewing Oku-Midori sencha from Miyakonojo (Thes du Japon) in my Tachi Masaki kyusu from Hojo yesterday. It was the first time I made sencha with this clay and the result was really good. I can’t remember if this clay was tested in the 12 days/kyusu recent experiment, but it’s definitely worth trying.
Edit: The pitcher is a shino katakuchi from Suzuki Shu, I use it as a yusamashi and the hagi guinomi is from Kaneta Masanao.
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Last edited by Elise on Fri Feb 08, 2019 2:15 am, edited 2 times in total.
noumaminolife
Posts: 5
Joined: Thu Jan 17, 2019 11:55 am

Thu Feb 07, 2019 10:53 am

wow, beautiful

having Kagoshima Seicha Hoshu this am

even the 2nd infusion has lots of umami

:)
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debunix
Posts: 470
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Location: Los Angeles, CA

Sun Feb 10, 2019 11:26 am

'Earth' spring sencha from Obubu tea farm: the broken leaf pieces appear to have come from larger leaves than usual, but the scent of the dry leaf is still rich and vegetal, and the leaf is a lovely deep green.

The first infusion (70 seconds, 165 degrees F) is sweet vegetal with a deeper bass note, and a little spicy finish. The note on the package says this is a 'robust' spring tea, and that fits: this is not a delicate tea, but still spring-like and not harsh. Delicious.vv9i

Second infusion (30 seconds, water had cooled to 156 F) is still sweet with the spicy to the fore. Very tasty wake-up to start the morning.

Third infusion (60 seconds, 175 degrees F), the spicy note is now a bit of atringency, at the fore, with a rich warm meadow as the principal impression highlighted by that spicy/astringent note. Still mmmm. Don't want that astringency to get too strong so will increase temp only a little and not increase time with next infusion.

Fourth infusion (lost count, a litle under a minute, maybe?, 185 degrees F), warm summer meadow with drying grass and fresh blooming flowers, still very pleasing, astringency is tamed, but leaves are getting a little weak--probably went a little too short on this one. Will push the leaves with a last long infusion of water near the boil.

Fifth infusion (more than 10 minutes, could be 20, lost count, 210 degrees F): sweet water, hint of sweet/vegetal/spicy, nice finish to my breakfast of 5 grain rolled cereal with apple.
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pizzapotamus
Posts: 15
Joined: Tue Dec 05, 2017 10:52 pm

Sun Feb 10, 2019 7:53 pm

Victoria wrote:
Wed Feb 06, 2019 8:27 pm
Found a jewel in the haystack. After finishing still drinkable open packs of sencha, I’m now going through unopened packs of Japanese greens I unfortunately didn’t refrigerate. This one is very high quality from 11/30/2017, it is excellent.

Anyone recognize this one? The light yellow liquor is very elegant and clear, sweet peas with a very pleasant slight upper palate expansive astringency that turns salivatory. Seems to be a very good Gyokuro. From packaging I'm reading Kyoto, Uji. It's possible I bought it at Ippodo when in NYC or O-Cha...


packaging Gyokuro_.jpg

Steeped in Kokuho Kiyomizu-ware houhin

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It's a high end sencha, that leaf sticker in the upper right is "Sincha". Looks like a previous year's version of https://www.o-cha.com/kyoto-sencha.html?category_id=50.
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Victoria
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Mon Feb 11, 2019 12:19 am

pizzapotamus wrote:
Sun Feb 10, 2019 7:53 pm
Victoria wrote:
Wed Feb 06, 2019 8:27 pm
Found a jewel in the haystack. After finishing still drinkable open packs of sencha, I’m now going through unopened packs of Japanese greens I unfortunately didn’t refrigerate. This one is very high quality from 11/30/2017, it is excellent.

Anyone recognize this one? The light yellow liquor is very elegant and clear, sweet peas with a very pleasant slight upper palate expansive astringency that turns salivatory. Seems to be a very good Gyokuro. From packaging I'm reading Kyoto, Uji. It's possible I bought it at Ippodo when in NYC or O-Cha.
It's a high end sencha, that leaf sticker in the upper right is "Sincha". Looks like a previous year's version of https://www.o-cha.com/kyoto-sencha.html?category_id=50.
Oh wow, thank you so much for finding this. I’m surprised to read it is not gyokuro and is grown in full sun. Such beautiful needles and elegant rich umami notes.
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Elise
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Location: Geneva, Switzerland

Tue Feb 12, 2019 7:43 am

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gatmcm
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Fri Feb 15, 2019 4:04 am

Been drinking Ocha's Satsuma Sae Midori, getting a lot of umami and overally brothy flavours, it also seems very forgiving of parameters, I'm predicting I'll go through it very quickly :D

Another success from monitoring this thread :lol:
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Victoria
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Sun Feb 17, 2019 8:32 pm

Came across a sample of Hojo’s blended Uji Sencha Fukamushi. Akira has some very interesting and idiosyncratic ideas. With this blend of three different sencha he was orchestrating a ‘three dimensional sensation’ of mouth feel, body and aftertaste. He goes on to say, ‘the body is the horizontal sensation on palate’, created by leaving the stems in. The aftertaste is a ‘the vertical sensation we feel it through the throat to chest’ enhanced by natural farming without fertilizer.

He recommended steeping with ‘boiling water and brew less than 20-30 seconds’ followed by 5 second steeps. I’m glad I didn’t follow this advise as it would have been too astringent and bitter. I opted for 5gr/100ml/158f/40sec, 5sec, 15sec., much shorter steeps than I would typical use for sencha. The aroma was herbaceous and warming, liquor light with rich mouth feel, body and aftertaste, just what he was going for. It did lack sweet umami notes though, and was more astringent than I like.
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Victoria
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Mon Feb 18, 2019 3:11 pm

Today I added a little organic Matcha from Mite Co. to a mystery Fukamushi to liven up a medium grade experience. Much better. Yamada Jozan kyusu direct wall filter though isn’t the best to use with Fukamushi, so I switched to my Gyokuryu (Mr. Umehara Jiro) kyusu. The sesame filter in this kyusu is much better at displacing the very fine needles of this Kagoshima sencha.

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