4 Tasting Notes

93

Wonderful looking leaves for an Asamushi sencha, lots of big longer needles that are a deep emerald green color. The leaves smell amazing inside a prewarmed kyusu while waiting to be steeped.

The first infusion has a wonderfully mellow and comforting smell. A bit vegetal but not harsh in any way shape or form. It also has a slight hint of toasted grains in the aroma. Not sure where that first cup went, but smooth, with hints of vegetable broth and grains. Could have possibly used a bit of a longer steep.

Second Infusion: About the same parameters as the first infusion. This one smells much more like celery, with a hint of raw carrots, and lettuce. The taste has a bit more of a bite this time, but in a nice leafy green vegetable sort of way.

Third Infusion: Slightly warmer, slightly longer steep. Getting a slight hint of raw cabbage on this one both in aroma and taste, but as I love cabbage this is great by me.

Can likely go for a few more infusions, but I will stop taking notes.

Preparation
170 °F / 76 °C 0 min, 45 sec
Bowman

Great review and a really good asamushi in my book too!!

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81
drank 2009 He Kai by Zhi Ming Du
4 tasting notes

Strong, pleasant, goes from buttered toast to something characteristic of young puerh, a citrus peel note with hints of tropical fruits

Preparation
Boiling 0 min, 30 sec

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91
drank Sencha Hosen by Ippodo
4 tasting notes

Its aroma has most of the good things about a Sencha’s aroma. While its taste is powerful,. hinting at Umami flavors, but very plesant.

Preparation
175 °F / 79 °C 1 min, 0 sec

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25
drank Dragonwell by Wegmans
4 tasting notes

Something about this tea reminds me of fried food, I like this tea produced western style, but in a gaiwan or glass brew, it tastes very oily.

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An avid collector of Hagi Yaki, and other Japanese and Korean styles of Teaware. Author of The Sip Tip, and drinker of all things that can rightfully be called tea.

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