Japanese Green Tea: Aged, Roasted, Fermented

Non-oxidized tea
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tjkdubya
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Fri Oct 04, 2019 12:04 am

luchayi wrote:
Wed Oct 02, 2019 5:01 am
During a tea tasting a friend show me this tea saying "Let's try it, it's a special sencha". And it was... floral, fresh, umami... So my friend told me "It's from 2001 harvest! I forgot this sample for years..." showing me the package "Sencha Yabukita 2001". What do you think about it? I had great handmade green teas that after few months started to loose their notes. It's a good rule keep the bag closed if you don't drink a tea instantly, but 18 years for a green tea... :shock: It destroyed a lot of my convincment about it.
So cool! Assumption-shattering experiences... May there be many in everyone's lifetime. That 2011 surprised me so much; I can't even imagine the 2001.
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Bok
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Fri Oct 04, 2019 12:34 am

tjkdubya wrote:
Fri Oct 04, 2019 12:04 am
luchayi wrote:
Wed Oct 02, 2019 5:01 am
During a tea tasting a friend show me this tea saying "Let's try it, it's a special sencha". And it was... floral, fresh, umami... So my friend told me "It's from 2001 harvest! I forgot this sample for years..." showing me the package "Sencha Yabukita 2001". What do you think about it? I had great handmade green teas that after few months started to loose their notes. It's a good rule keep the bag closed if you don't drink a tea instantly, but 18 years for a green tea... :shock: It destroyed a lot of my convincment about it.
So cool! Assumption-shattering experiences... May there be many in everyone's lifetime. That 2011 surprised me so much; I can't even imagine the 2001.
It can go even further, as mentioned elsewhere I once had a Green Tea from Japan from the 1940ies. Speak of assumption-shattering, that does not even begin to paint the picture...
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tjkdubya
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Fri Oct 04, 2019 2:04 am

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Bok
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Fri Oct 04, 2019 3:18 am

tjkdubya wrote:
Fri Oct 04, 2019 2:04 am
Bok :shock:
The same person who graciously let me taste this tea said: “any tea can be aged, the question just is - how long”

Something is bound to happen, just what it is depends :)
luchayi
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Tue Oct 15, 2019 5:30 am

Bok wrote:
Fri Oct 04, 2019 12:34 am
tjkdubya wrote:
Fri Oct 04, 2019 12:04 am
luchayi wrote:
Wed Oct 02, 2019 5:01 am
During a tea tasting a friend show me this tea saying "Let's try it, it's a special sencha". And it was... floral, fresh, umami... So my friend told me "It's from 2001 harvest! I forgot this sample for years..." showing me the package "Sencha Yabukita 2001". What do you think about it? I had great handmade green teas that after few months started to loose their notes. It's a good rule keep the bag closed if you don't drink a tea instantly, but 18 years for a green tea... :shock: It destroyed a lot of my convincment about it.
So cool! Assumption-shattering experiences... May there be many in everyone's lifetime. That 2011 surprised me so much; I can't even imagine the 2001.
It can go even further, as mentioned elsewhere I once had a Green Tea from Japan from the 1940ies. Speak of assumption-shattering, that does not even begin to paint the picture...
Maybe it could be interesting take a look to this video https://www.facebook.com/groups/1654813 ... 419012768/
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Victoria
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Tue Oct 15, 2019 6:21 pm

luchayi wrote:
Tue Oct 15, 2019 5:30 am
Maybe it could be interesting take a look to this video https://www.facebook.com/groups/1654813 ... 419012768/
@luchayi that’s a closed group. I joined but don’t know which post you intended to share. Maybe you can share a creen shot and title of referenced post.

They have extensive coverage of the recent tsunami flooding near Tokyo and surrounding areas.
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Baisao
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Thu Oct 17, 2019 12:46 am

I had one of TDJ’s fermented banchas and thought it was truly exceptional and unique. It was sold out by the time I had the sample so I couldn’t stock up. I hope he continues to expand this selection of unique Japanese teas.

In regards to aged Japanese green teas, someone gave me a Shizu-7132 sencha that had been aged for approximately 10 years (maybe more). The leaves were a dull color. It turned out to be pretty gross, hahaha!

If @Bok’s Japanese green tea from the 1940s was good and this 10 year old green was not, then perhaps there is a period of time when the tea is cantankerous before it transforms into something nice again, like when aging yancha.
luchayi
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Sat Oct 19, 2019 2:56 am

Victoria wrote:
Tue Oct 15, 2019 6:21 pm
luchayi wrote:
Tue Oct 15, 2019 5:30 am
Maybe it could be interesting take a look to this video https://www.facebook.com/groups/1654813 ... 419012768/
luchayi that’s a closed group. I joined but don’t know which post you intended to share. Maybe you can share a creen shot and title of referenced post.

They have extensive coverage of the recent tsunami flooding near Tokyo and surrounding areas.
https://www.facebook.com/NipponTVNews24 ... 345462179/

Try now...
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wave_code
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Thu Sep 17, 2020 1:33 pm

anyone here tried Yamabuke Nadeshiko, the Japanese take on shu? Its kinda pricey to try just for novelty, but I am curious...
absence
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Thu Sep 17, 2020 6:37 pm

While it's fermented, I'm not sure I would call it a take on shu. It's very different. If you're already familiar with most of the "normal" types of tea, I'd say it's definitely interesting to try for its uniqueness!
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debunix
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Thu Sep 17, 2020 10:19 pm

I think this may be what I recently bought from Denstea.com

mori-matcha Puer
Our Mori-machi Pu-erh is Pu-erh tea because it is a fermented tea and has a similar tasting profile, however it is very unique because it is produced in Shizuoka, Japan with a new Sake fermentation method in our clean room. This method produces Gallic acid and Citric acid that non-fermented tea does not have and those components have caused Pu-erh tea to be known for "diet tea"

I have posted about it in the Puerh topic.
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Dresden
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Sat Nov 28, 2020 1:48 am

Just cracking open a bag of the organic genmai hojicha from Yunomi. I love genmaicha so I figured I would give this a shot. I am not disappointed at all. This just might be my new favorite cold weather campfire brew. When it's brewing the roast of the hojicha and genmai combined almost reminds me of coffee. Delicious and very affordable at $0.10/gram.
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Baisao
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Sat Nov 28, 2020 3:06 am

@Dresden, if you like genmaicha for cold weather, you might like mugicha for hot weather.

Mugicha, agua de jamaica, and Topo Chico are family staples during our hot Texas summers.
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Victoria
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Tue Dec 08, 2020 8:55 pm

Opened up O-Cha’s pan fried (not steamed) Nagasaki Organic Guricha, I’ve posted about this fried curly shaped tea before, and it’s curious that although it’s on the light side for my palate, I still enjoy the nutty viscosity and subtle astringency (dryness) the liquor has. I ramped up the vendor recommended leaf/water ratio (.6g/1oz (30ml))/170f/60-90sec. quite a bit starting with 1g/1oz, and gradually increasing leaf to twice as much as recommended and lowering water temperature to prevent bitterness from coming out 1.2g/1oz./160f/90sec. It’s an interesting tea and very reasonably priced. Quenches the thirst with a pleasant and unusual mouthfeel and flavor profile.
Pan
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Fri Mar 12, 2021 11:36 am

Victoria wrote:
Tue Dec 08, 2020 8:55 pm
Opened up O-Cha’s pan fried (not steamed) Nagasaki Organic Guricha, I’ve posted about this fried curly shaped tea before, and it’s curious that although it’s on the light side for my palate, I still enjoy the nutty viscosity and subtle astringency (dryness) the liquor has. I ramped up the vendor recommended leaf/water ratio (.6g/1oz (30ml))/170f/60-90sec. quite a bit starting with 1g/1oz, and gradually increasing leaf to twice as much as recommended and lowering water temperature to prevent bitterness from coming out 1.2g/1oz./160f/90sec. It’s an interesting tea and very reasonably priced. Quenches the thirst with a pleasant and unusual mouthfeel and flavor profile.
I may add that to my order, howver the dilemma arises of which pot to use, Fugetsu, Hokujo, Kohokujo, Yamada Sou, or Setsudo the first.
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