Yunomi

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Recent Tasting Notes

89

This is one of the best Hojichas I have ever had. It’s not pedestrian stuff, it took me two different times to get used to it. It’s slightly smoky, slightly sweet as it cools and roasted and toasty to it’s core. I highly recommend cooking with it! I made some bomb pork chops with it.
I had some the other night with my man, and he likened it to ‘you know, schwag weed.’ which may be completely accurate.

Full fancy review:
http://sororiteasisters.com/2015/04/20/yamane-en-sugabou-gyokuro-karigane-houjicha-green-tea-yunomi/

Liquid Proust

Gyokuro hojicha…. yum!

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75

This Matcha is highly aromatic in its scent especially during the whisking process.
Its taste profile is one of the crisp and vegetal Matcha teas with an alga-maritime flavor, a full body and persistent, with an astringent and rich finish.

Read more: http://matchaenthusiast.blogspot.de/2015/04/matcha-review-ureshino-kamairi-matcha.html

Flavors: Umami, Vegetal

Preparation
140 °F / 60 °C 0 min, 15 sec 2 g 2 OZ / 60 ML

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45

Oh my gosh.. I just drank liquid Lucky Charms… without the marshmallows.

Flavors: Grain, Hay, Roasted Barley

Preparation
200 °F / 93 °C 4 min, 0 sec
Shae

I was excited about this until I saw “without the marshmallows”. Bummer.

TheLastDodo

That’s why the name has ‘tears’ in it!

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73

A yellowish green liquor with roasty nuances of toasted rice, neither too strong, nor too mild, perfectly matches the vegetal and slight sweet taste of the green tea base.

Flavors: Roasted, Sweet, Toasted Rice, Vegetal

Preparation
195 °F / 90 °C 1 min, 0 sec 5 g 10 OZ / 300 ML

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65

I like Hojicha best when it does not have a dominant charcoal-tobacco taste. Unfortunately this one is very heavenly roasted.
It has taken some trying for me to like this dark roasted Hojicha.

Flavors: Toasty, Tobacco

Preparation
Boiling 0 min, 15 sec 3 g 10 OZ / 300 ML

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88

I didn’t follow the typical brewing methods from Yunomi for this tea this morning. I just wanted it simple using a cup and infuser. I used 185F , 1 tsp and brewed for 50 min.

It’s quite delicious. Very good umami. Very grassy & sweet with only a hint of bitterness. There’s also a bit of nutty flavour that comes through too. This might have been even better if I brewed at 175 which I will try next time but was still good at the 185F. Their recommendation is 158F. My tea just cools down too quick at that temperature.

I would buy this sencha again from Yunomi.

Flavors: Grass, Nutty, Sweet, Umami

Preparation
185 °F / 85 °C 0 min, 45 sec 1 tsp 8 OZ / 236 ML

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80

Matcha Silver makes a good everyday Matcha with a mild body and a long vegetal finish.
There wasn’t any astringency and bitterness but some crispy notes were here and there.
The texture was silky and smooth.

Pics: http://matchaenthusiast.blogspot.de/2015/03/matcha-review-cha-ginza-matcha-silver.html

Flavors: Green, Sweet, Vegetal

Preparation
170 °F / 76 °C 0 min, 15 sec 2 g 2 OZ / 60 ML

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82

An organic blend of spring and summer harvest from Kagoshima and Kyoto.
This Sencha is high aromatic in its scent and fills the air with a complex aroma of umami and amami.
The liquor is a cloudy green with yellowish nuances in the cup.
Up to 5 infusions were possible, however, the flavor began already to fade with the 4th infusion.
The flavor was full-bodied and complex with a good balance of sweetness and umami.
The finish was vegetal with a refreshing astringency that gains more intensity in the following infusions. 

Pics: http://teapictres.blogspot.com/2015/03/organic-standard-sencha-by-yunomi.html

Flavors: Astringent, Sweet, Tannin, Umami, Vegetal

Preparation
175 °F / 79 °C 0 min, 45 sec 5 g 3 OZ / 90 ML

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I got this with my last Yunomi order. I had ordered their surprise New Year package which includes 4 teas. It seemed like a good deal so I went for it.

The leaves are a very dark green but that’s not unusual for a good sencha. I brewed this at a really low temperature – 160F for one minute. It brews up a rich green colour and the taste was sweet, very grassy , & a bit bitter. I just didn’t like the bitterness but otherwise enjoyed the cup. I haven’t been feeling too well so didn’t go for a second infusion until later this afternoon. I expected the 2nd cup to be better than the first. I was wrong. It was really bitter even though I still only brewed 1 min and at the same low temperature.

Now that I look at some of their brewing notes online, they do say the 2nd steeping should be shorter. There’s a few different steeping techniques so I’ll give a few of those a try next time.

Flavors: Bitter, Grass, Sweet

Preparation
160 °F / 71 °C 1 min, 0 sec 1 tsp 8 OZ / 236 ML

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82

It has taken some trying for me to like Hojicha. The first time I tried one the roasted flavor was off putting. This one has a fairly pleasant roasted flavor. It is not too strong. I find myself drinking it at night because of the low caffeine content. This one states it is pesticide free and spring tea which I admit it tastes like, meaning the spring taste. I don’t think you can taste pesticides one way or the other. Yunomi definitely has some good teas, so far everything on my order has been good. Regardless, hojicha is an acquired taste.

I brewed this one time in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 175 degree water for 2 min.

Flavors: Roasted

Preparation
175 °F / 79 °C 2 min, 0 sec 3 tsp 16 OZ / 473 ML

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84

This is my first hojicha, so I can’t really compare it to any others. It’s a green tea, but I really like it. It’s nutty and toasty without tasting at all burnt. The aftertaste is sweet. But it’s kind of a light sweetness, more like a pinch of cane sugar than honey. It has none of the bitterness associated with green tea, and it’s not at all grassy or vegetal — a really really great green for someone who doesn’t love most greens. There is really nothing at all unpleasant about this flavor. I don’t want to add anything to it.

I know that hojicha usually has twigs, but the Yunomi site lists only tea leaves as the ingredient. This is the first green tea I’ve ever really really liked.

The only issue is that green tea usually makes me nauseous. I drank this tea with a meal, and I’m feeling slightly off… But I’m not sure whether this is a reverse placebo thing, or if I’m genuinely having negative side effects right now. I will reserve judgment on whether or not this tea will be okay as a regular in my rotation. But I hope that I can drink it because it’s really really good. I’m tempted to buy some more right now — it’s that good.

I have read that Serious Green Tea Drinkers don’t take hojicha seriously, but I don’t care. It’s inexpensive, low in caffeine and really delicious. Perfect with meals. I’ll monitor how I feel for the next few hours after I finish drinking it — hoping the nausea ends quickly.

I also have a sample of Den’s hojicha on hand. I opened them both, and this one smelled a little sweeter and a lot less smoky, so I decided to try it first. The dry leaves smell kind of like roasted almonds. The wet leaves smell a bit like basil, but i tend to notice that about a lot of wet leaves with a lot of different kinds of teas, so I’m not sure it’s really significant here.

I thought that I would mainly think this was preferable to other green teas — I thought I’d think it was just okay, but honestly it’s one of the best new teas I’ve tried recently. I love it — must get more if it doesn’t make me sick.

Flavors: Almond, Coriander Seed, Green Wood, Nutty, Oak wood, Roast nuts, Roasted, Roasted Barley, Roasted nuts, Smooth, Sugarcane, Sweet, Toasted, Wood

Preparation
Boiling 0 min, 30 sec 2 tsp 8 OZ / 236 ML
kristinalee

Tried this one again this morning with an additional 1/2 tsp. per cup. Taste is totally different. Now I taste mostly roasted nuts but not sweetness. I like it better the other way, but this is good too. I am not feeling nauseous.

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82

The powder is light green with white pieces amongst them, dry milk perhaps? It smells toasted and grassy though mild.

Following the instructions on the packet, I put two and a half spoons of Matcha blend into my bowl and added 100ml approx of warm water (around 85C).

Once steeped (and well mixed) the liquid is a light green that looks rather milky and has a toasted grass scent.

Flavour is surprisingly good! It’s sweet and toasted with cream and grass tones. Soft and delicate but I’m really understanding the latte description. Perfect for me as I am allergic to milk and drinking it gives me stomach ache, though small doses is fine. There are little bits in the drink that are chewy, petal like as they are soft. The bits are not great, I would prefer it smooth.

Pics on my blog.
http://www.kittylovestea.co.uk/2015/01/30/fukubukuro-gifts-from-yunomi/

Anlina

I wonder if this would get nice and smooth in a blender.

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75

The raw leaves are a beautiful blend of green tones with some yellow stems and brown sticks/twigs present. They smell fresh, sweet and grassy with toasted flowers.

Leaf – 5g
Water – 180ml
Temperature – 65c
Steeping time – 1 minutes

Once steeped the tea is cloudy green in colour and has a warm seaweed and grass scent.

In flavour It’s mild yet sweet with light grass and umami tones that come through in the after taste. Some dryness too.

A second steep reveals deeper grass and seaweed flavours with an increased dryness. The umami is present though remains minimal and slightly perfumed. As it cools I can also taste white cabbage.

A third steep brings out some astringency though it remains full of flavour. Though the dryness is increasing and feels powdery.

Overall: It was nice and the Organic factor made it extra special but I found this Sencha became dry too quickly for my liking.

Pics on my blog:
http://www.kittylovestea.co.uk/2015/01/30/fukubukuro-gifts-from-yunomi/

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100

I bought a jar of this for my birthday which is in a few weeks time but I also received another jar of this tea from my fukubukuro bag from Yunomi. So I figured I may as well try it now and have the other jar on my birthday as planned.

Colour is bright green and foams wonderfully.

Flavour is smooth and very creamy, lightly grassy and sweet. Very light in strength, incredibly easy to drink and wonderful sweet grass tones in the after taste. The last sip had light umami tones.

The powder blends well with the water and it makes each sip consistent in flavour and texture.

I think this is the smoothest Matcha I have tried, it’s taste and colour is stunning. No chemical flavours or astringency at all. Will have to do a detailed write up of this with pictures I think at some point.

Red Fennekin

Sounds divine! :D

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80
drank #05 Kirameki No Sencha by Yunomi
382 tasting notes

Having this tea this morning. Brewed at 185 , 8 oz, almost a min. Meant to go 45 sec but couldn’t get to it in time. Anyway, I’m really surprised with my last review. This morning this tea is pretty good. Not the best sencha I’ve had but still a decent quality one for the morning. I’ve upped my rating.

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80
drank #05 Kirameki No Sencha by Yunomi
382 tasting notes

This tea seems to be falling short for me this morning. It’s a good tea but it seems to be lacking the strong umami , seaweed, & sweetness that’s part of sencha. First & second steeps were fairly week compared to what I like in a sencha. Third steep is nothing more than a generic green tea. Maybe I needed to have less water and more leaves. I used 1 tsp and 8 oz water at 175F first steep for 30 sec. Second steep was 6 oz of water 175F 10 sec. Third steep was 6 oz water 185F for 1 min.

At least I got to try this tea. Not every sencha can be my favourite and I’m a bit relieved this one isn’t.

Preparation
175 °F / 79 °C 0 min, 30 sec 1 tsp 8 OZ / 236 ML

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90

This is one of a few organic Matcha which I really enjoyed so far.
Suitable as Usucha and Koicha with an intensive scent.
A slightly lighter body with a creamy texture, a sweet flavor, no bitterness at all and a nice taste of umami which was not too overpowering.
Read the full review with photos:
http://matchaenthusiast.blogspot.de/2014/11/matcha-review-cha-ginza-matcha-gold-by.html

Flavors: Seaweed, Sweet, Umami

Preparation
165 °F / 73 °C 0 min, 15 sec 2 g 2 OZ / 60 ML

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95

This tea has incredible flavor. I was sent two samples of this by Yunomi. They are packaged in little 1 gram foil pouches that are strip-shaped, so the tea could easily be poured into a cup or water bottle or wherever you want to put it really. The first one, I simply dissolved into about 5 ounces of warm water in a cup. The second one I decided to prepare like matcha, whisked in a chawan with just about 2.5 ounces of water.

Of these two methods, I really prefer the second. The result is a beautiful emerald green drink with a seafoam green froth. The mouthfeel is very milky, thick, and full, and not at all drying. The flavor is incredibly rich and green. It’s very nutty with hints of pistachio and edamame. The warm, nutty flavor really fills your mouth and nostrils. I wouldn’t say this tea is sweet. It’s more savory than sweet, but it is definitely mellow. There’s very little bitterness to this tea even mixed so strongly.

I have a lot of difficulty describing green flavors like this, but I think the emphasis is on a rather mellow, nutty kind of flavor more than a vegetal one.

When mixed into more water the first time I had it, the flavor was rather subdued, so I feel I may have used too much water. That time. The packet didn’t say how much water you should use it with. Maybe 3-4 ounces is ideal.

Flavors: Green, Nutty, Soybean

Preparation
170 °F / 76 °C 0 min, 15 sec 1 g 3 OZ / 88 ML

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95

Enjoying this one this morning. I love sencha but it has such a caffeine kick. This morning I need it because I didn’t get enough sleep. This is the last of my sample on this one. It’s a great sencha and I will miss it but I have lots of great teas in my cupboard to sip down.
Not leaving any details on it since I did that on my first review of this tea.

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95

Considering how many senchas there are out there and how many I’ve tried, I am a real newbie to any Japanese tea. Here’s my review anyway.

The dry leaves are a dark green. First bewing was 6 oz, 185F, 30 sec. The first cup was a light green colour. It was very pleasant and I could have had every cup just like the first. It was a sweet, grassy with just a bit of umami. The caffeine level was fairly low on the first brew too.

2nd brew was 6 oz, 185F, 10 sec. Wow, only 10 sec. I tried to get it out of the tea pot fast enough but the leaves had expanded and kept covering the little infuser over the spout. As a result it took a few seconds of shaking the pot and squeezing out all the water. This brew was stronger than the first! Yunomi explains why the second brewing is only 10 sec. The leaves have opened up and there is leftover water clinging to the leaves from the first infusion. This cup was very good too. A much stronger umami note than from the first infusion. Much greener & grassier but this time with a hint of bitterness.

I have a feeling there are probably no bad senchas at Yunomi. I don’t know where this one falls in quality of senchas but it seems to me to be a very high quality one. I can see how sencha could be part of my everyday tea but I still prefer the lighter caffeine from the Chinese greens. Sencha seems to have more infusions than Chinese greens before losing it’s flavour. Will follow up later when I have more infusions.

Flavors: Grass, Sweet, Umami

Preparation
185 °F / 85 °C 0 min, 30 sec 1 tsp 6 OZ / 177 ML

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95
drank Imari Sencha, Kiwami by Yunomi
21 tasting notes

Dark green, needle shaped tea leaves which turn into mushy small leaves after steeping. The Fragrance was sweetish vegetal.
The liquor was light cloudy with a vibrant yellowish green. Very rich in umami and amami and smooth like a good Gyokuro. It would be a waste not to enjoy it like a Gyokuro.  So my steeping instructions were: 5g per 80ml water, at 60-75°C for 10sec-2min, 4 Infusions were possible

Preparation
140 °F / 60 °C 0 min, 30 sec 5 g 3 OZ / 80 ML

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Before you read my review, just know that I am brewing this the traditional Japanese way, which is very flavor-intense and different than the way most Westerners brew Gyokuro.

Here’s a very short article about what the difference is:
http://everyonestea.blogspot.com/2014/02/gyokuro-is-not-something-to-drink.html

And the brewing method is here: http://everyonestea.blogspot.com/2010/10/how-to-brew-gyokuro.html

It is also the same leaf to water ratio that was recommended in the gyokuro tip sheet Yunomi sent me with the teas… so I guess this is at least a somewhat common method in Japan.

I mention this because my first gyokuro review had a lot of people wondering why my experience with the tea was so much different than theirs. This is primarily why.

That said, on to the review. I drank this prior to writing this review so I don’t have it right in front of me and I didn’t take notes. All I can say is I actually didn’t taste a significant difference between this one and the last one I tried “#04 Standard Gyokuro (Kabusecha)” from Kurihara Tea Farm other than this one was slightly less bitter. The umami flavor is intense, fills your mouth very quickly, and it takes a long time just to sip a tiny 20-30ml cup of it. It’s a really interesting experience. It resteeps okay once, but after that you’re digging into the bitter flavors in the leaf quite a bit so I really only drank two infusions of it.

It made a delicious green tea salad afterward.

I’ve decided not to rate Gyokuro teas unless I find myself really loving one. I believe in trying to appreciate them with the traditional method of brewing instead of diluting it to suit my tastes, and so far the traditional method is just so new and abstract to me that it is very difficult for me to tell if I enjoy it or not. I think the quality of these teas is good, but I cannot particularly evaluate them because the flavor and feeling of this tea is just so unlike anything else I’ve ever had. It can be a little overwhelming, but it is also very savory and enjoyable in some aspects.

If you’ve never used the traditional method to prepare gyokuro, I recommend doing it at least once. It’s a trip.

Flavors: Grass, Umami, Vegetal

Preparation
2 min, 0 sec 10 g 3 OZ / 100 ML

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Sipdown!

I slightly overleafed this since I didn’t have enough to justify leaving any leftover leaf when I made my pot of tea this morning. To compensate, I took the steep time down to 2 minutes rather than the 3 minutes I tried previously.

The tea was still a tad bitter, but otherwise not bad. Slightly umami and astringent, but nothing too overpowering. I’ll see if I can get a resteep out of this.

Preparation
170 °F / 76 °C 2 min, 0 sec 3 tsp 24 OZ / 709 ML

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