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Recent Tasting Notes
Sipdown, 142. Another Sil sample! I don’t know if I’ve ever had a houjicha, so I am interested to try this one. I ended up looking up some steeping parameters from Den’s and roughly following them: 1st steep, boiling for 30 seconds, second, boiling for 15 seconds, third, boiling for 30 seconds.
I was first hit by a roasty scent and a bit of spinachy aroma. This is an interesting tea… It’s roasty, but it’s vegetal. It’s not really like a roasty green oolong, which usually have a hint of floral notes. This isn’t totally my thing, for sure; I’m generally not much on roasty teas, and the intense bean/greens notes in this underneath the roast are also not hitting me right. I think if I wanted that combo of flavors I’d go with a traditional tieguanyin. But I’m glad I got to try this one out.
Nope, I won’t be able to make myself like this tea, so I’m offering it up to anyone who wants it. I’m fairly certain this is a “good” houjicha, though I have little enough experience with it. Smelling this and my Lapsang explained it all – that’s smoky, woodfire-ish, even peaty. This is acrid. Doesn’t taste as bad as it smells, but not my cuppa.
If a few people would like to try, I’ll split it up, otherwise I’m happy to send it off around the world again. Please, someone(s), take me up on this offer! I got free shipping as it was part of a 3 packets of 100 g each deal, and the other two I love, so it’s all good.
I did my best to brew this one as described: 7g in 200ml for 1 min, 45 sec, then longer steeps with higher temps.
my friend quickly exclaimed that it tastes, oddly enough, like chicken soup.
It does indeed have a deep mineral salty aspect, and creaminess that suggest chicken soup – with wheatgrass.
smells like fresh grass- very vegetal as expected for a sencha.
after drinking several cups I fely very refreshed, cleansed, surprisingly keen and alert – as if my vision has become sharper and more focused.
very excellent re-set effect – like being reborn into the present moment. an excellent tea to restore yourself around 3:00 – 4:00 p.m. on a workday.
no negative ‘cold stomach’ low oxidized tea effects detected.
The distinguishing characteristics of this tea in comparison with other greens is the salty richness of it. gives the tea a deep, nourishing quality.
Ugh, headache. Anyways, brewed this up yesterday after reading someone’s note on houjicha, but didn’t end up finishing the cup as my tummy was waterlogged (tealogged?) Instead, I’ve ended up drinking it cold today. Loving the roastiness and bit of saline seaweed flavour, and the aftertaste is deliciously caramelly.
I love Genmaicha, though I’ve no idea where I first came across it. I’ve never had it dusted with the Matcha before, and am not entirely sure I recognise the difference between this and a straight Genmaicha. Possibly it helps to diminish the slightly bitter Sencha taste. But whatever it is, it makes a delicious cup of green tea! Toasty rice is just the best smell/taste, and it goes so well with the tea base. I think it would be very nice cold in hot weather too – should we ever get such a thing here.
One thing I’ve learned is that gyokuro is very sensitive to brewing temperature. If water is too hot, the flavour is very pungeant and over-powering. If done right, you will have a very smooth flavour.
In my experience, no higher than 50 degrees Celsius is the perfect temperature for this tea. One minute for the 1st infusion, and 40 seconds for the 2nd. For the last infusion, I use 60 degree Celsius and 1 min, 20 seconds. I find that a small, fast pouring vessel is best, such as a gaiwan or a houhin (I prefer the gaiwan due to the control I have over the amount of sediment/leaves in my cup). When I use a slow pouring vessel like a small traditional-shaped teapot, I find the flavour is off and not nearly as enjoyable.
The dry leaves are dark green and almost needle-shaped. The colour is reminiscent of seaweed and so is the scent. There is a buttery note, along with an aroma akin to the ocean. When the leaves are wet, they remind me of chopped cilantro and parsley and smell like yummy buttered greens.
The liquid is the most beautiful part of this tea. It is a very bright yellow-green that reminds me of one of those fancy drinks you see on television (or in person if you actually go out, I suppose).
When brewed properly, the flavour is vegetal and smooth, like dark greens with a hint of butter. There is a subtle astringency that disappears into an almost sweet flavour that lingers afterwards. It seems to have a refreshing effect on the palette and awakens the taste buds. It would go good with a light meal since it would bring out the subtle flavours.
This tea has a bit of an acquired taste, particularly if you’ve never tried Japanese tea before. There is an ocean flavour hidden somewhere within. I’m not sure if it’s because there is a high salt content in their soil, or if it has something to do with the salt-water breeze, since they’re on an island. Either way, I enjoy the unique flavour and recommend that any adventurous tea drinker should try it at least once in their lifetime. Just make sure that you brew it properly
I am getting more and more fond of gyokuro lately. It might be because I now have become used to the taste, but also because I now have more experience brewing it.
I have really noticed that to fully enjoy a gyokuro, one should make a decent amount time off to enjoy it. The brewing takes a bit more time and due to the small amount of tea from each serving, it should also be enjoyed slowly, making sure to appreciate each little sip. Perfect on a Sunday afternoon!
The taste is wonderful and produces a mellow and slightly sweet taste with a strong and lasting umami. Unfortunately, the second steep is not as delightful as the first one, but personally I feel that this creates a nice opportunity to make a cold brew or more concentrated iced gyokuro, something I did a lot during the summer.
Certainly, a tea for those special tea moments.
It has been a long time since I have written anything here. A certain earthquake in 2011 kept me busy for a while, and afterwards I guess I did not find the motivation to continue logging as much. That is, however, all in the past, and I hope to keep blogging here more often from now.
During the summer holiday, some of my friends and I got the opportunity to visit Hibiki-an in Uji. I had already tasted some of their teas and was very happy to visit them. It was also my first time visiting a tea farm, and the experience was a delightful one!
As they did not charge anything for the trip(!), we were more than happy to buy several of their different teas. I have already finished a few, which I will write about later, but now I will use the opportunity to review one I am currently enjoying: Their houjicha bancha.
As most of you probably already know, the bancha part of this houjicha indicates the quality of the leaves. This is very much an everyday-tea and does not contain as high grade leaves as other houjichas I have reviewed earlier. The score will therefore be lower this time, but that does not mean that it does not fulfill its role as an everyday-tea, because that it does. It has a pale roasty flavour that has a very thirst quenching feel to it. It works well both as a hot and a cold brew. Though I think I will be sticking to the hot version for now, as the autumn cold is slowly closing in.
Good to be back!
Bring water to boil
Bright green in my black tea bowl
Worldly cares vanish
Great matcha that is very soothing with a wonderful balance of bitter and sweet. Pales in comparison to the Pinnacle – much more of a stark contrast between these grades than with this company’s grades of sencha, which are very different but not necessarily “better”. Still, I love this tea and am happy serving it to guests or consuming it on its own or even with food. A nice all-purpose matcha that whisks up nicely with 2g tea to 60-70mL water [Edited – I originally said 100mL… I don’t put that much water in my chawan; I’m just so used to using 100-150mL increments for my gaiwans and teapots and typed it out of habit].
I bring water just up to a boil, pour into a cha hai (I don’t have a bamboo ladle to portion water from an open pot), and transfer into a non-preheated chawan. I rinse with hot water, but with only a bit and it only makes the bowl warm, not hot. This seems to knock down the temperature right to where I like it when using one of my two heavier chawans after I whisk the tea. Comes out a bit too hot both for drinking and for holding the bowl properly in my thinner-walled, summer chawan so I do an extra cha hai transfer when using that one. This particular matcha seems to work better with water heated then cooled rather than brought up to a particular temperature, as I do for nearly all of my teas, leaving me preparing it without the impulse to use timers and thermometers – ultimately making this a far more relaxing tea experience for me than even some of my favorite relaxing teas that I can’t help but want to time or take temperature readings of.
Tasty and balanced with decent shelf life for a matcha. Still needs sifting and cool storage.
great tea, more mellow, because of organic buds, then http://www.palaisdesthes.co.il/products/shiraore-kuki-hojicha, but it’s better after some steeping knowledge trials. all hibiki-an teas are great. 3 tablespoons for 300ml – 1min or a bit more.