What Green Are You Drinking

Non-oxidized tea
swordofmytriumph
Posts: 255
Joined: Sun Dec 16, 2018 5:19 am
Location: Seattle, USA

Tue Apr 09, 2019 1:05 pm

Yeah the Chiran is amazing, I ordered it because one of the reviewers on o Cha said it “It has the same green umami taste of sencha with a rich hint of a floral, honeyed- toastiness”, which I think is spot on. It arrived yesterday, and I’m so glad I decided to also pre order this year’s shincha when I got the email, even though I hadn’t tried it yet at the time.
Teachronicles
Posts: 305
Joined: Tue Dec 12, 2017 1:13 am
Location: SF Bay Area, CA

Tue Apr 09, 2019 1:12 pm

Victoria wrote:
Tue Apr 09, 2019 12:42 pm
Teachronicles wrote:
Tue Apr 09, 2019 11:14 am
Had some long jing from the lazy cat yesterday. 3g in a 6oz mug grandpa style. It was delicious. From the package "First pick. Processed 23/03/2019. Wengjiashan, Xihu. Pre-Qingming."

Edit: added some pictures of the leaves, not from the same session, from this morning doing some comparison to year old longjing.
Wow, that is fresh. How are tasting notes compared to year old? The best I’ve had so far is from TeaHabitat, ‘Crystal White Long Jing’ very fresh and green with sweet pea, warming umami notes.
The comparison tea was bana tea co. 2018 xihu pre-qing Ming longjing. The wet leaves of LC's long jing were noticeably more fragrant and vegetal, while bana's had some sort of mint aroma. Overall, they were both good , the bana did have some lower deeper vegetal flavor that's hard to describe. LC's was more light and crisp. Sweat pea would be a good description of LC's.
Last edited by Victoria on Tue Apr 09, 2019 1:17 pm, edited 1 time in total.
Reason: Mod edit: cleaned up quote
bluerose
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Joined: Sun Apr 07, 2019 2:03 pm

Tue Apr 09, 2019 11:39 pm

Spar Premium Sencha 1st green tea in loose shape
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Victoria
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Tue Apr 16, 2019 3:05 pm

Have been tweaking O-Cha’s Kirishima Organic Asamushi Sencha for a week now. Started off with vendor recommendation .6 gr /1oz (30 ml)/74℃ (165℉)/45sec. and found the steep way too light, so I gradually increased amount of leaf ending with 3x more leaf than recommended 1.5gr/1oz (30 ml)/74℃ (165℉)/45sec. For the first few tries I was using a porcelain Kiyomizu-ware houhin not wanting the pot to detract from the leaf. Well, today I used a new 120ml shigaraki Tachi Masaki kyusu that I got from @Muadeeb. Much better in this clay, the bitterness is smoothed out nicely. I have found this to be a pretty difficult sencha to steep with more bitterness than I like and a very light body that leaves me a little frustrated. Very happy though to find that this shigaraki kyusu works so well with a difficult sencha. Thank you Muadeeb.

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