What Green Are You Drinking

Non-oxidized tea
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debunix
Posts: 353
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Thu Oct 25, 2018 3:09 pm

Much drinking pleasure there.

I am enjoying a second day with An Ji Bai Cha that had fallen behind a cabinet for an unknown period of time, at the office. It's 2014 harvest, purchased from Norbu. What is so lovely about this stuff is that even this sort of abuse--probably it sat behind that cabinet at room temperature, package closed/sealed but previously opened--doesn't wreck the essential, lovely character of the tea. It is not perhaps as floral as when fresh, but still sweet, delicately vegetal, like pea shoots. Very nice, and fun to share.
gatmcm
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Wed Nov 14, 2018 4:00 am

Opened my bag of aoi asamushi from ocha, really nice change of pace from the 2 fukamushi I had before (sae and yutaka midori)
So far it's been 3 for 3 on the teas I saw reccomended in the shincha thread :)
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Elise
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Wed Nov 14, 2018 7:18 am

Hatsu Mukashi fukamushi sencha, end of a bag. It is still nice even if not so fresh anymore, but good for a relaxing pause on a foggy autumn day.
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gatmcm
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Sun Dec 02, 2018 4:20 am

Been having o-cha's Kamairi Tamaryokucha, being pan fried makes it a good change of pace from the usual sencha.
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Victoria
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Sun Dec 02, 2018 11:18 am

gatmcm wrote:
Sun Dec 02, 2018 4:20 am
Been having o-cha's Kamairi Tamaryokucha, being pan fried makes it a good change of pace from the usual sencha.
I also enjoyed O-Cha’s Nagasaki Organic Guricha, his other kamairi (pan fried, not steamed) sincha. One thing I noticed with this sincha is it prefers to be steeped with less leaf, and less time, 6.6gr/230ml/170f/90, 30, 60sec in Emu 230ml shudei. It has a subtle umami, seaside, nutty sweetness, but I’d prefer the volume to be ramped up. Using more leaf doesn’t seem to do that though.
gatmcm
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Sun Dec 02, 2018 1:59 pm

Victoria wrote:
Sun Dec 02, 2018 11:18 am

I also enjoyed O-Cha’s Nagasaki Organic Guricha, his other kamairi (pan fried, not steamed) sincha. One thing I noticed with this sincha is it prefers to be steeped with less leaf, and less time, 6.6gr/230ml/170f/90, 30, 60sec in Emu 230ml shudei. It has a subtle umami, seaside, nutty sweetness, but I’d prefer the volume to be ramped up. Using more leaf doesn’t seem to do that though.
Have noticed that as well with mine, less leaf seems to be the way to highlight the subtleties, have also tried it grandpa in a tall glass like you would drink chinese greens, works quite well if you dont overdo the heat and use very little leaf.
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pizzapotamus
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Fri Dec 07, 2018 1:15 am

Kirishima Sae-midori from Thes Du Japon. It's sold as a fukamushi but the leaf is no where near as broken up as most other deep steamed teas I've had. This is reflected in the brew resulting in something that is comparatively clear in both taste and appearance, not as airy as many of his ashamushi's but a far cry from (tasty) green swamp I remember from ocha orders. It has the expected sweetness that is rounded out with a fair bit of umami, possibly it's had some brief shading?, and finally an exceptional long aftertaste filling the throat. Three solid infusions and a 4th that I'm happy enough with. If they still had any in stock I'd definitely be ordering more. =\
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Elise
Posts: 95
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Sat Dec 08, 2018 1:18 am

I don't know if someone here is familiar with The du Japon’s Oku-Midori from Miyakonojo. If yes, do you also find that this year batch has a special and unusual flavor (smell and taste) of roasted corn? Or is it just the last package I opened...?
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