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Maeda-en

Recent Tasting Notes

90

I enjoy a cup or three of this a day. I brew it to be sweet and slightly grassy. 3 steeps (1min, instant, 1 min) in a covered porcelain mug with a large porcelain strainer, which allows the leaves and water to circulate freely.

Flavors: Grass, Mineral

Preparation
160 °F / 71 °C 1 min, 0 sec 3 tsp 12 OZ / 354 ML

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85

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Preparation
180 °F / 82 °C 1 min, 0 sec 1 tsp 8 OZ / 236 ML

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85

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Preparation
175 °F / 79 °C 1 min, 30 sec

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75

I thought I reviewed this tea but couldn’t find my tea tasting note. I had to try it after having Tealux’s Tenkaichi Sencha. This one is a good sencha. Very grassy, smooth. I have to agree with the reviews here. It’s a good economical everyday sencha. The one from Tealux is a better sencha with it’s nutty buttery notes but this one is still a good cup.

Flavors: Grass

Preparation
185 °F / 85 °C

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85

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Preparation
170 °F / 76 °C 2 min, 0 sec

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85

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Preparation
190 °F / 87 °C 1 min, 0 sec 1 tsp 8 OZ / 236 ML

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85

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Preparation
185 °F / 85 °C 1 min, 0 sec 1 tsp 12 OZ / 354 ML

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just your average genmai-cha.
Nothing too special about this, I just decided that it’s been so long since I’ve had this! It’s in my timolino and I’ll be taking it to class with me. It really isn’t tea weather though.. way too warm but OH WELL. DON’T CARE.
I’ve got a midterm within the next hour and I just need my tea with me :)

Preparation
5 g 12 OZ / 354 ML

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Roommate came home like an hour and a half ago and she does the same thing every time: Walk through the door, stops midway and just laughs at me. Then she closes the door and asks what tea I’m drinking this time ahha. At the time it was my Jasmine Silver Needles and I was in the middle of making a tea sampler pack for my roommate from Florida!
Fun fact: I have a set chair in the dining room. This is the chair that my roommates will always find me in. The one in the back of the dining room, facing the door, right next to a plug where my laptop charger and my kettle is always plugged in. They know that it’s a heavy tea/study day if I have all my teas laid out taking up the entire dining table. I haven’t even known half my roommates for a month and one of the things they know about me I take my tea very seriously hhehe. I love them to death though, and a lot of the times I offer to make them tea and sometimes they say yeah. Aww roommate bonding.

I legit opened up my school textbook and went to the online quizzes, and I saw the date that the quizzes were due AND THEY’RE DUE NEXT WEEK. Oh this is just great. I was definitely going to make another cuppa before this but.. I got distracted.
I think this is my final cup of tea for the night! It’s nearly 1am and I’m just celebrating because my least favourite class is cancelled for tomorrow, and it’s at 10am! Yeah, not early at all haha. But at 1pm I’m taking my Chicken Butchery Practicum and I AM SO EXCITED.
It’s been exactly a month since I’ve moved out of my apartment in Florida so I think it’s only fitting that I’d finish the night off with one of my favourite teas that I bought there! This Genmai-Cha that I bought from Japan in Epcot :)
Definitely a great tea. I’ve had other roasted brown rice teas before, but this I feel is the most flavourful. Brown rice tea is one of my favourites! It definitely has a very unique flavour, something that other teas just can’t match :)

Dude it’s 1am. I apologize. I ramble.

Nicole

Chicken Butchery Practicum? What is your major? :)

jump62359

I’m a Hospitality Management major!
I’m taking the first class in the Restaurant series so I get to work in the kitchens! It’s definitely one of the best classes I’ve taken hehe. Almost all of the tests are in the kitchens so it’s so much fun :)

Nicole

How interesting! I would never have thought they’d teach people how to kill chickens in a class.

jump62359

Ahahha it’s all a part of my major, really!
It’s working up to the final class, working at the kitchens. We have a restaurant on campus that’s ALL student run and we rotate roles like every 2 weeks so we get a feel of how it really feels to run a restaurant.
First part of the series is the class I’m in now, the basics of working in a kitchen and getting familiar with knife cuts and learning different cooking styles and methods.
Part two is menu engineering and planning. Restaurant engineering and planning. Pretty much the planning phase of any basic restaurant with marketing all all that stuff.
Part three is putting the two together and actually working and learning everything from the past year in a very very hands-on environment :)

Ahh I’m just super excited to take all these classes!

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79
drank Gyokuro Bags by Maeda-en
933 tasting notes

Sipdown no. 59 for the year 2014. A teabag from the work stash. (Gyokuro in a teabag? Whoa.)

There are two other entries for Maeda-en Gyokuro teabags in the Steepster database, but one is for “premium” and one is for “supreme.” Mine was simply called “Green Tea Tea Bag” so I created a new entry for it.

I attempted to get my water from the spigot at work down to something approaching 140 degrees by letting it sit after dispensing for five minutes.

The teabag smells terrific, sort of like buttery spinach, and after steeping it smells even more like that. The liquor is a very light chartreuse color. The tea’s aroma is very subtle chlorophylly smell.

The tea has a very light flavor, not as deep and vegetable-like as the few other gyokuros I’ve tasted, but still mellow and not bitter. It has a touch of butter, but not a lot, but it’s also not grassy. It has a nice umami aspect, that is present but not thick. I suppose it does suggest seaweed, though as I mostly eat seaweed in connection with sushi, I don’t usually focus on the taste. To me, it’s suggestive of spinach.

I have to wonder whether there would have been more to this under better steeping conditions. It was pleasant, but lacked the fullness of the other gyokuro’s I have tried.

Flavors: Butter, Seaweed

Preparation
2 min, 0 sec

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85

Sipdown no. 46 for the year 2014, with a caveat. This is the only teabag I have of this. It’s from my work stash. But I may have some Maeda-en Sencha in loose form at home.

This is a solid sencha. It’s everything I have come to expect from sencha plus a little more. The flavor isn’t bitter, except for a bit of grassiness that seems to be a characteristic of sencha. On the contrary, I find it to have a bit of sweetness. There is some roastiness as others have said, but to my tastebuds it’s only enough to make the suggestion and not nearly as prevalent as in the genmaicha or the houijicha. It gives this a unique character. I find it quite tasty.

Preparation
1 min, 30 sec

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85

Sipdown no. 40 for the year 2014. A sample teabag from the work stash. Again guessing at temperature. Split the baby on time between the suggested 30 seconds to 1 minute and steeped for 45 seconds.

I don’t think I’ve ever had houji-cha before (and now because of the thing… you know, the phobia…) it might be a long time before I have it again unless I have some other samples tucked away somewhere.

Which is a shame because this is delicious. The aroma after steeping is wonderfully roasty, almost like an oolong but not as strong and with clear whiffs of green tea vegetalness. There’s a sweet toastiness to the flavor, too, but without reminding me of popcorn like genmaicha does. I don’t get any bitterness, just a bit of grass in the finish that lets me know this is a Japanese green tea despite what my senses might be telling me.

This toastiness is more like what you get from roast vegetables. Though I wouldn’t go so far as to call it caramel, I can see where that thought originates. It’s the same sort of roasted sweetness you get from carmelized vegetables, like onions.

Really enjoyable.

Preparation
0 min, 45 sec
pyarkaaloo

i LOVE hojicha and recently acquired it!! granted it’s just in teabags (by Eden) but WOW what an amazing flavor profile. yes, i too get a roasted/toasted sensation from the tea, while still being able to detect that it’s a green tea. it does remind me a little of oolong come to think of it, as both remind me of the kind of tea served up in Japanese restaurants! (at least the kind i frequent..) what i distinctly remember about the tea, despite not knowing what kind they use, is that it definitely has a roasted brown-rice quality…in my particular hojichas i do get a bit of popcorn, but maybe Hojicha varies among brand, and from teabag to loose leaf! i’m excited to try all kinds now. ur ‘caramelized vegetable’ note sounds scrumptious tho!

__Morgana__

This was, I think, my first and I really enjoyed it!

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(backlog) It took me forever to find this tea on Steepster! Mainly because ehh I’m too lazy to actually //look//
But yes. This tea is the genmai-cha that I bought from Japan in Epcot! Pretty much your basic roasted brown rice tea. Definitely much tastier than the genmaicha that I had from the Coffee Bean and Tea Leaf from my aunt so long ago.

__Morgana__

I had their genmaicha with match today. Quite yummy.

__Morgana__

er, matcha

jump62359

Dude. I’ve never actually… had matcha before.
I just feel like there’s a super special way of preparing it and I’m just going to mess it up! Ahh well. I’ll try my hand in preparing matcha for myself soon enough :)

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78

Another tea sachet from the work stash. Since I’m not at home I’m not entirely sure whether this is a sip down or not. I know I have some Maeda-en teas at home but I’m not sure whether this is one of them. Now, if I had a spreadsheet like some of you very organized people I would not have this problem. Oh well.

I hope this isn’t a sipdown because I’m enjoying this. It’s roasty toasty ricey in aroma and even moreso in flavor. The liquor is a greenish yellow. The toasty rice is the main event, but the tea is sweet, not at all bitter, and plays a nice supporting role.

The flavor of genmai-cha always reminds me of popcorn even though it probably should remind me of puffed rice cakes. I’m thinking it would be a good accompaniment to a movie night at home.

ETA: Apparently I did not order this in quantity, so this is sipdown no. 35 of 2014.

Preparation
205 °F / 96 °C 1 min, 0 sec

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85

I really like this tea, one of my favorites _

Preparation
180 °F / 82 °C 1 min, 45 sec

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77

Mugicha and Korean oksusucha are very similar to my palate so I’ll kind of review both of them. This type of grain tea is very smokey and drinking it is almost more like eating a snack than drinking tea because there is a satisfaction that comes with it. I think it can be too heavy if paired with meat or something like that. I’ll always know it as a summer drink associated with happy memories from my time in Japan where the cold bottled and canned versions are very popular. Overall this tea is good for any time of the day or year depending on temperature or what food it goes with.

Preparation
180 °F / 82 °C 4 min, 45 sec

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60

The Early July TeaLog Catchup !

So I wanted a plain green tea late at night and wasn’t sure I wanted multiple infusions. When, I don’t know why, I remembered these teabag samples included with the tin of Shincha I won from them. So I took them down, looked through them, and selected this one because two of the others were toasty roasty kinds and the third was sencha which I’ve had been before and are usually nice but not great to me. So I selected the Gyokuro, not knowing anything about it.

The teabag packet had no steeping instructions so I pulled up the Maeda-en website on my phone and easily got them off there. Plus I noted that they described gyokuro’s as rich, grassy, and savory. I opened the packet and omg did that teabag smell good! Rich! Savory! But most seaweedy / kelpy than grassy to me.

I steeped it in 8oz of water instead of the recommended 6oz. Both the first and second steeps were plenty strong. I sipped. OMG sushi restaurant tea!! Awesomesocks!! I drank it, I resteeped, I drank that. I resteeped again in the morning. But that steep was more water than tea. Maybe if I hadn’t let the bag sit overnight it wouldn’t have been.

I want more of this tea. Either in bagged form or loose leaf. It would be so good to drink with Asian takeout.

2nd steep: 3 mins, 165 F
3rd steep: left bag in cup

Rating: 60 (good bagged tea range)

Preparation
160 °F / 71 °C 2 min, 0 sec
Mark B

Gyokuro = Love

Take this approach for a spin. Gonna give it a go myself and report back.

http://www.samovarlife.com/how-to-brew-gyokuro-high-end-japanese-green-tea/

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drank Shiki Matcha Powder by Maeda-en
2169 tasting notes

My standard grade matcha I’ve just been putting in smoothies, today it was a banana/mango/pineapple smoothie with almond milk. I don’t think I will ever get used to the taste of commercially made almond milk, it is so much tastier when you just make it yourself at home (but I hardly ever do).

Indigobloom

I agree, it tastes soooo much better when home made! but, you don’t get the calcium enrichment that the store version has :(

TeaBrat

don’t almonds have calcium in them anyway?

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drank EZ Green Sen-cha by Maeda-en
1 tasting notes

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