Thes du JaponEdit Company
Popular Teas from Thes du JaponSee All 37 Teas
Recent Tasting Notes
Harvest: May 2015 1st spring harvest
Water Temp: 70C
Brewing Time: 60s
Brewed tea leaves look bright green, smell of grass and vegetables.
Taste is sweet and slight savoury-taste-veggies, astringent but refreshing
Note: tea leaves will expand from 2nd brew, better to use houhin bigger than 60ml
Flavors: Astringent, Grass, Sweet, Vegetables
Best brewing conditions: 80 C / 1 min; 80 C / 30 sec; 85 C/ 1.30 min.
Leaves with roasted aroma,smell of vegetables and sea.
First infusion similar smell than the tea leaves. Complex, well defined but smooth flavour with touch of umami, vegetables, … Initially a slight astringency that evolves towards a sweetish complex flavours, that leaves an agreeable aftertaste.
The second infusion shows similar characteristics than the first, but smoother.
The infusions are yellow-dark Orange, transparent and dense.
The tea is not very delicate to steep and consistently gives delicious cups day after day.
Flavors: Astringent, Roasted, Sweet, Umami, Vegetal
Quantity of leaves: 5,5 g. Water: 70 C. Steeping time: 1 min, 10 sec. Steeped in a kyusu.
Infusion of golden colour, opaque and dense that smells to flowers like the leaves in the teapot. Rich and sweet flavour with a light aftertaste.
The first stepping was consistently easy to prepare.
10g / 180ml Banko-yaki kyusu, water from kunzan tetsubin.
1m/5s/5s @ 80C
10s/15s/15s @ 85C
Nice sensha, however first infusion had a little to much astringancy. will do 45s next time.
Was nice to use my tetsubin warmer with a teacandle in it. The light it casts is beutiful in an otherwise dark room!
7g / 180ml Banko-yaki kyusu
1: 1m @ 80C
2&3: 5s @ 83C
This i my first sencha brewed at higher temperatures. Kaori means fragrance and the tea is well named. The scent when i opened the bag reminded me of liqurice! Powerful!
The liquid was very pale yellow and clear.
The taste has a VERY well balanced astringancy. It balances the sweetnes perfectly, vegal and vanilla? It does however lack the more full flavour and sweetness of other senchas ivé tried. Different but still very nice!
I found this tea somewhat thin compared to some of Thes du Japon’s Kamairicha offerings this season. The well rounded autumnal roasted chestnut flavor is weaker than usual, and replaced with a somewhat unpleasant (to me) peatiness. The body is thinner than normal and an unfamiliar bitterness is present. This contrasts with the approaching-perfection “Kamairi cha from Takachiho” from the same company. It could be due to my preparation choice of lower temperature.
This Kamairicha is on par with the best I have tasted. Extremely well balanced (maybe due to the blend?), it has everything I look for in a tea of this type: roasted chestnut/sweet potato aroma, umami finish, bitterness to counterbalance the sweet scent. Definitely recommend it.
Had another go this morning.
8g / 200ml glaspot.
Three infusions @ 100C
I can help but taste oregano, maybe its because of the apperance of the leaves. Looks similar.
The taste is a mix of cinnamon and sharp herbal flavours with a slight astringency. It is very different to other japanese blacks.
Im actually lowering the score somewhat because it dissapoints if you like the usual japanese black tea flavour. and it cant stand up to a good darjeeling neither.
Ran out of Fuji black tea. So the time came to open up a bag of this interesting tea.
7g / 200ml glaspot
One infusion for 1m @100C.
I overslept this morning so only had time for 1 infusion.
This japanese black was a bit different.
The usual cinnamon flavor is there but with a mix of slight astringency and tones of mor classic black teas like a darjeeling second flush.
Will have to try a few more infusions before i can discern better the many flavours.
It is very good at the least :)
Really enjoyed this sencha. Powerful vegal taste. slight astringancy, thick and sweet. Still have lots of 2012 sencha in my stash. Aiming to finish it all before 2014 harvest.
On another note, its not to long until the wonderful autumnflush of darjeeling!
10g / 180ml Banko-yaki kyusu, water from Kunzan tetsubin.
1:15/0:05/0:05/0:05 @ 65C
Next time will be a sipdown of this most exellent sensha.
4th infusion started to get a bit weaker so will do 10s 4th and onward.
Infusions are very clear, taste is clean and veggietasting a hint of grass. Also i think i tasted something in the sweetness like vanilla?
Perhaps i will go for a deep steamed sensha next? Although Gyokuro is a whole lot better! :D
6g / 180ml banko-yaki kyusu.
Recently finished the exellent organic Mie sencha and although im stocked up with more :) felt id open up this new sencha.
First i noticed the leaves. Very long with a nice fragrant smell of grass (the good kind ^^)
The liquid was very clear with a light smooth feel to it. Flavours of vegetable and grassy notes. VERY pleasant although a bit to weak.
Recommended amount of leaves is 4g/70ml, in my pot that would be 10g.
Next time i will try 8g and see what happens. But i can imagine a large amount is needed because these large leaf do not infuse very quickly.
This time i conducted a small experiment.
I did two simultaneous brewings.
1: 180ml banko-yaki kyushu
2: 200ml glass teapot
I used 7g / 180ml 100C water in preheated pots.
3: infusions 45s/1m/2m
The differance in taste was clearly noticable.
The banko-yaki had a much softer mellower taste, with somewhat stronger aftertaste. The liquid was a bit more foggy aswell.
The glasspot tasted a bit sharper more fruity but with less aftertaste.
My conclusion is that banko-yaki isn´t a very suitable material for brewing black teas.
Strong! Full of flavor yet only a little bit of astringency.
Not as complex as other japanese blacks but full of spicy flavor.
The dry leaf is small and mostly broken so it infuses quickly.
I use a 200ml banko-yaki kyushu so i usually do only 3 infusions. But this tea should be able to manage atleast 4-5. The first 2 inusions were VERY strong. the third only slighly less so.
I used 4g/100ml
Good in the morning and during the day. Abit much as an eveningtea.