Next up, 1st generation Tachi Shigaraki.
Please forgive me for saying first off, for some reason either consciously or subconsciously despite owning this kyusu for around 12 years, I have only reached for it maybe 6 times ... despite the fact that it is gorgeous and so skillfully crafted.
Still, i just never felt a symbiosis of clay and leaf.
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Again 10 grams per around 7 ounces, 210 ml.
Clearly for this taster, this clay seems to AMP UP ... EVERYTHING! ASSERTIVE, BOLD are adjectives that come to mind.
There is generous sweetness and umami present, but surprisingly there is bitterness and astringency also competing for my attention. Sae Midori is not known for bitterness nor astringency ... quite the contrary. Its assertive presence is directly competing with the sweetness and umami.
... and there is ... is it ... could it be ... a hint of iron. Yes. Ok, Iron is in this clay, but I am not used to tasting iron in my sencha.
Overall, this is a crazy menagerie of competing, somewhat disharmonious ... flavors. It is a bit ... bizarre to me. It is definitely assertive!
The aroma is not as ... pleasant as the Kobiwako. There is a hint of iron even in the aroma.
Anyone who is sensitive to bitterness would likely have an issue.
Yet, this is unique and interesting. No other clay I have tried is so reactive. But symbiosis between the clay and leaf? Not sure that is what is going on here.
I don't sense that I could really up the leaf like I sense with the Kobiwako.
I find myself asking, do I like this? I find myself answering yes AND no. I am left teatering ... er teetering on the fence.
Still, I'll give it a 7 out of 10.