Yunomi

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Recent Tasting Notes

First steep: 5g, 80ml, 50C, about a minute
Decided to drink the rest of this sample today, and it came out very different from yesterday’s session! A much sweeter, gentler, creamy flavor, with an umami body and vegetal undertones. Really, the sweetness is the star here.

Second steep: 70ml, 90C, about 20 seconds
Again, the aroma really burst forth in this steep. A mouth-watering blend of sweet and vegetal, and the flavor does not disappoint! Chestnut sweetness, asparagus and umami all in balance, with a bit of bitterness rounding it all out.

Third steep: 90C, about 30 or so seconds
This steep still had a good amount of flavor and was a good end to the session. Forgot to measure the water, just filled to about the same point as before. All in all, I definitely was more impressed with session two of this. Quite good!

Flavors: Asparagus, Bitter, Chestnut, Creamy, Sweet, Umami, Vegetal

Preparation
5 g 3 OZ / 80 ML

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First steep: 5g/104ml, 50C, 90 seconds or so
First steep of this came out a slightly cloudly yellow, with a subtle, sweet umami aroma and a matching flavor. This embodies the great umami, vegetal combination I love without that distinct brininess (which I also love). I did slightly less water and a slightly longer steep than they recommend, but I think I would have enjoyed this steep even more with even less than what I used. The texture is thick and viscous, which I love.

2nd steep: 70ml, 90C, 15 or so seconds
Much less space for water in steep two since the leaves absorb so much of it in the first steep. In the second steep, the sweet, umami aroma and flavors become very prominent. There is a nice creaminess that hints at that characteristic chestnut that Japanese greens can sometimes offer. Still very thick and smooth with just a bit of a drying sensation at the end. The very last mouthful of this steep was super creamy and sweet with just enough of a light bitter bite to remind me of the matcha truffle I recently had.

3rd steep: 70ml, 90C, 30-40 seconds
The umami has toned down in this steep, bringing the sweetness and vegetal notes to the forefront. Overall, really have enjoyed this one!

Flavors: Creamy, Smooth, Sweet, Thick, Umami, Vegetal

Preparation
1 min, 45 sec 5 g 4 OZ / 104 ML

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65

This was a sample sent with my last Yunomi order. First brew on this was at 60C for 30sec. The tea was very grassy, astringent and bitter.
Second brew was at 80C for 10 seconds. Still bitter, grassy & astringent. The colour of the tea was a deep murky mossy green. I was not very happy with this sencha. It was too bitter even at low temperatures and the grassiness was too extreme.

Flavors: Astringent, Bitter, Grass

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25

There’s a taste to this that I really don’t like, but I can’t put my finger on what, exactly, it is. I had expected that I would really enjoy the sweetness of the fukamushicha, but I found it sickly and just really unpleasant. What a shame!

Flavors: Green, Spinach, Sweet

Preparation
175 °F / 79 °C 0 min, 45 sec

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Just drinking the other bag of this sample so I can remove it from my inventory and justify opening some new greens soon.

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So, Yunomi threw this in as a free sample in one of my orders, but I’m not sure if it’s #1 or #12. It came in a brown tear bag with a foil interior and contains two teabags, but they don’t look like the #12 bags.

I don’t usually do teabags, but trying to sipdown greens I’ve opened or green samples that I have in the morning. Sort of chose this one at random. Steeped in probably somewhere around 140 ml of water heated to 70C, but then it took me a bit to actually pour, so probably cooled a bit, and steeped a bit longer than 2 minutes.

The resulting flavor is nice and light. Has a sweet chestnut aroma and flavor with a hint of creaminess and a bit of umami in the background. Pretty good. Second steep at 80C and probably about a minute max. Very light and smooth, creamy with a vegetal aroma. Not going to try for a third steep, but this wasn’t bad!

Flavors: Chestnut, Sweet, Umami, Vegetal

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

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74

This was a very interesting and different tea that I greatly enjoyed sampling. I’ll most definitely be acquiring some to have on stock in the future.

I started off with 5g of tea. The dry leaf was not uniform at all. There were pieces that looked like small flakes, needles, and just powder. Some leaves were light, but most were a deep green. The aroma was very nice. Very typical sencha. Sweet and vegetal with a slight acidic side.

After steeping for 1 min with 250ml of 160 degree water the leaves took on a wet seaweed appearance. Fuzzy and hay like. All clinging together. A light green color. The aroma was typical sencha with a tendency towards acidic and sour notes.

The liquor of the first infusion was an even pale, dirty green. A nice puke green, but in an appealing sort of way. I know, it sounds weird. The aroma was very faint, but my sinus’s were congested as well so that could have been part of it.

The taste was very different and unique. My first impression was umami, but with a strong astringency as well. Lots of bitterness, but not overpowering. It was a strong yet enjoyable bitterness. There were also very very slight notes of earthy smokiness maybe. Not sure exactly. I’ll have to try again when I try this the second time around.

The second infusion was stronger, more bitter, with hints of smoke and sourness. Still easy to drink. Not overpowering and very enjoyable.

Ratings (from 0-10)

7 – Dry Leaf Appearance
8 – Dry Leaf Smell
5 – Wet Leaf Appearance
6 – Wet Leaf Smell
7 – Liquor Appearance
7 – Aroma
8 – Taste
9 – Value (Is this taste, aroma, and overall experience worth the cost.)

= 73.5 = 74

Rating Multipliers

0.5 – Dry Leaf Appearance
0.5 – Dry Leaf Smell
0.5 – Wet Leaf Appearance
0.5 – Wet Leaf Smell
0.5 – Liquor Appearance
3.5 – Aroma
3.5 – Taste
0.5 – Value (Is this taste, aroma, and overall experience worth the cost.)

Flavors: Astringent, Bitter, Smoke, Sour, Umami

Preparation
160 °F / 71 °C 1 min, 0 sec 5 g 8 OZ / 250 ML

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60

A very mild sencha with a gentle bitterness at the tail end. It has a strong aroma of steamed zucchini and squash (not the pumpkin kind, the little yellow kind we get in Australia) and tastes slightly vegetal and green – the bitterness is really the star here. I don’t love it, but it’s not bad either.

Flavors: Bitter, Green, Vegetal, Zucchini

Preparation
165 °F / 73 °C 1 min, 0 sec

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78

I really enjoyed this gyokuro. Great umami while having a lingering taste and notes of green beans, brussel sprouts and a hint of saltiness (I know, maybe my brain made that part up).

To start, the dry leaves were a wonderful deep green. They were very fine and spindly and mostly quite uniform. The aroma was a deep deep sweet umami.

I started with 5g tea in 75ml of 120 degree water for 2 minutes. The first infusion produced a pale yellow liquor. It was nothing too special, but it did look nice. The aroma of the the liquor was of deep umami. The taste was very strong umami. Very deep, full, with a lingering in the back of the mouth.

The second infusion with 250ml of 190 degree water for 15 seconds produced a beautiful bright green liquor. The aroma had strong scents of seaweed and a slightly saltiness in the the back of the mouth. Saltwater. The taste was full, rounder, and had a bite throughout the mouth compared to the initial infusion.

The third infusion (steeped as the second) was mellower. Started to lose flavor. Had a slightly astringent bite. Slight sweet green bean taste. Perhaps notes of brussel sprouts.

Rating

8 – Dry Leaf Appearance
8 – Dry Leaf Smell
8 – Wet Leaf Appearance
9 – Wet Leaf Smell
6 – Liquor Appearance
8 – Aroma
8 – Taste
5 – Value (Is this taste, aroma, and overall experience worth the cost.)

Total = 78

Multiplication factors

0.5 – Dry Leaf Appearance
0.5 – Dry Leaf Smell
0.5 – Wet Leaf Appearance
0.5 – Wet Leaf Smell
0.5 – Liquor Appearance
3.5 – Aroma
3.5 – Taste
0.5 – Value (Is this taste, aroma, and overall experience worth the cost.)

Flavors: Green Beans, Salt, Seaweed, Umami

Preparation
190 °F / 87 °C 0 min, 30 sec 5 g 8 OZ / 250 ML

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78

To start I would like to say I’m trying out a new rating system listed at the end of this review. I’m a math person so it’s pretty systematic. It’s an attempt to standardize my ratings and reviews. It might be tweaked as I go along, but for now it is how I will be rating all my tea reviews.

This was an enjoyable tea. My initial reaction to the dry leaf was it’s variety, yet uniform look. It consists of a mix of longer slivers and short flattened pieces of leaf. However, there is not much between these sizes, so it is also fairly uniform. It was a lovely dark green color. Not as dark as a fukamushi, but very close. The smell of the dry leaf was of very sweet grass.

The initial steep was at 150 degrees for 75 seconds with 200 ml of water.

The wet leaf lightened from the dry leaf surprisingly. Not as appealing. The aroma, however, was a lovely fresh, damp seaweed smell with a slight bite. The liquor was a pale, greenish yellow, although definitely more green than yellow. The aroma from the liquor was like sweet grass, seaweed, and green beans with a slight bite detected in the back of the throat. The taste was a pleasant balance of umami, sweetness, and astringency. There was a nice full feeling in the mouth with a slight bite in the back of the mouth, although neither was overwhelming.

The second infusion was for 15 seconds at 175 degrees with 250ml of water. The aroma lessened quite considerably with this infusion. The taste become more mellow. Almost zero astringency. Notes of walnuts. Vegetal, but sweet at the same time.

Overall a great sencha. I enjoyed it quite a bit. Definitely in the range of high quality everyday senchas.

Rating

7 – Dry Leaf Appearance
8 – Dry Leaf Smell
6 – Wet Leaf Appearance
7 – Wet Leaf Smell
7 – Liquor Appearance
8 – Aroma
8 – Taste
8 – Value (Is this taste, aroma, and overall experience worth the cost.)

Total = 77.5 = 78

Multiplication Factors

0.5 – Dry Leaf Appearance
0.5 – Dry Leaf Smell
0.5 – Wet Leaf Appearance
0.5 – Wet Leaf Smell
0.5 – Liquor Appearance
3.5 – Aroma
3.5 – Taste
0.5 – Value (Is this taste, aroma, and overall experience worth the cost.)

Flavors: Astringent, Green Beans, Seaweed, Walnut, Wet Moss

Preparation
175 °F / 79 °C 0 min, 30 sec 5 g 8 OZ / 250 ML

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88

This was part of a secret santa tea gift from inkay, which was incredible, by the way!

This was my first matcha latte ever, so preparation was a little iffy. I’ve never even had a professional one, so I kind of made it up. I started by making a paste with 170 degree water, then I used my espresso machine to make milk foam. I just kind of made up how much milk to add and stirred.

I wasn’t really feeling it plain, and my chat had recommended adding some vanilla, so that’s what I did. The result was what I would imagine green bean ice cream to taste like. It was weird at first, but it grew on me. It definitely has a different flavor than my usual matcha.

Less sweet, a little more bitter, and more vegetal, yet still somehow smooth. Very nice! Thanks inkay!

Preparation
175 °F / 79 °C 0 min, 15 sec

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80

I haven’t tasted very many hojichas, but this is lovely. It’s vegetal but distinctly toasty, which would be a perfect blend for a chilly winter morning, which, incidentally, I’m experiencing quite the opposite of. The liquor is quite a bright green upon first pouring the water, but it brews to a dark yellow. It reminded me a lot of a forest – dark and damp and full of vegetation, with a distinct sweetness and rich roasted flavour. Really nice.

Flavors: Forest Floor, Green, Sweet, Toasty, Vegetal

Preparation
195 °F / 90 °C 0 min, 45 sec

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70

My goodness, that name is quite a mouthful. :-) This tea features short grass-like pieces of leaf a lovely dark green. For this review, steeped at around 170F for about 2 minutes. First steep was a cloudy yellow-green that tasted quite broth-like, noticeably salty with a slight sourness. Something like a seaweed broth. The next steep was sweeter, with the saltiness replaced by a more grassy sencha flavor with some bitter notes creeping in, but overall weaker in flavor. The third steep had little flavor left.

A quality tea, and a good price, but the savoriness is not my favorite flavor profile.

Flavors: Broth, Salt

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

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75

Basic sencha in my opinion. Easy to drink. Well balanced. Nice light green/yellow color. Nothing special or spectacular though. A very good average, but it also doesn’t surprise you or offer anything special. Seems like a great everyday tea though.

Preparation
160 °F / 71 °C 0 min, 45 sec

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Drinking down the last 5g of this this morning. I was so tempted to dip into a new gyokuro or houjicha or something, but I figured I should drink my open and other smaller green samples first, plus this let me drink a larger amount at a warmer temperature.

Due to the lack or sorting and whatnot, it is a bit of a hassle to prepare this one because of the dust and fannings. I enjoy the grassy, beany, faint chestnut and light astringency, but it doesn’t stand out enough for me to necessarily crave it in the future. I also find this tea to be harsh on an empty stomach in the way that matcha is for me. All in all, though, being able to have the opportunity to try unrefined tea from a single field is quite a special thing, and it helps me to better appreciate every tea that I drink, and all of the work that goes into achieving the final flavor profiles that teas end up with.

Flavors: Astringent, Beany, Chestnut, Grass, Vegetal

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I was so busy trying to make sure that I got through the bigger packages of green teas I had open that I haven’t had a chance to try some of the Yunomi samples I got. Went for this one since it calls for 240 ml of water, so I’d be able to sip it for a while.

The dry leaves are a blend of dark leafy matter, light colored stems and dust, with some brown bits here and there. It floats atop the water while steeping and puts up a fight as I try to strain it. Until now, I’ve been preparing my Japanese greens in a gaiwan and using the lid to strain, but this yields too large an amount for that and it quickly clogged up my strainer.

The resulting liquor is a light, cloudy yellow green that has a very light taste. It’s very smooth with a bit of a creamy texture and a beany, vegetal taste similar to edamame, and the faintest hint of chestnut in there and some umami trying to push through. The fact that this is aracha becomes increasingly apparent the longer I drink, as the flavor profile is less defined and bold than what one would experience in a fully processed tea.

I think that is what ends up making aracha unique. Since the leaves don’t go through sorting and further processing, there is less input from the human element to guide the experience of the drinker at the other end of the process. The end result is an affordable easy drinker that can be enjoyed by anyone who can appreciate its subtle complexities.

I see that someone has actually prepped this gongfu style, so perhaps I’ll try that with what remains of my sample.

Flavors: Beany, Chestnut, Creamy, Umami, Vegetal

Preparation
175 °F / 79 °C 1 min, 0 sec 5 g 8 OZ / 240 ML

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74

This was a pretty decent sencha – I enjoyed the irony of drinking it as some of the season’s first snow was falling today. I liked this one best with a longer/cooler (2m at 140F) first steep. That steep was nice and bitter, but mouth-wateringly so, rather than mouth-drying. It had a nice milky flavor and texture to go along with the grassiness. Decently vibrant in its grassy notes. I was able to get 3-4 steeps from this one, all of which were tasty. A solid, if not spectacular, sencha. Doesn’t stack up with some of the other Obubu sencha I drank earlier, though that may be unfair, as this one isn’t as fresh at this point.

Flavors: Bitter, Grass, Milk, Sweet

Preparation
140 °F / 60 °C 2 min, 0 sec 5 g 4 OZ / 118 ML

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85

I really enjoyed this sencha from NaturaliTea. It was well balanced and provided both notes of astringency and sweetness.

I began with 5g of tea steeped at 160 degrees for one minute. The initial infusion was quite sweet, while still not being overpowering. There were also flavors of green beans, veggies, and sweet wheat grass. It was both sweet, astringent, and balanced. Akin to a nice sweet and tart apple. Both flavor categories working well together.

The second infusion was steeped at the same temperature for about a minute again. It was slightly less sweet with an almost smokey astringency in the back of my throat. Overall, however, it maintained the flavor profile of the first infusion. Quite well balanced while tipping towards the sweet side.

Flavors: Green Beans, Sweet, Sweet, warm grass

Preparation
160 °F / 71 °C 1 min, 0 sec 5 g 5 OZ / 150 ML

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75

I’m glad I only had a sample size of this tea. It’s okay but not a favourite sencha. It’s a bit difficult to brew. First infusion was at 70C and it had a bit too much bitterness and astringency in it. It was very grassy but the slight bitterness and astringency took away from it. I was hoping for the 2nd infusion at 80C for 10 sec it would be sweeter and not bitter. It still had a slight bitterness & astrincency. Less grassy flavour and not very sweet.

Glad I only had a sample size of this tea. It’s gone now.

Flavors: Astringent, Bitter, Cut grass

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First steep 5g at 130 degrees for 1 min. Very vegetal. Sweet. Strong umami. First steep is almost reminiscent of a gyokuro.

Second steep. 15 seconds at 175 degrees. Still quite vegetal. Green bean flavor. Slight bite but not too much. Very little if any astringency, however there is still a strong veggie taste.

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69

This sencha has a good grassy taste and just a bit astringent on the first brew at 65 – 1 min. . The second brew was 10 sec at 80C and it became a bit too astringent at that temperature. It was lacking sweetness which I enjoy in some of my senchas and the deep grassy flavour had faded away on the 2nd steep. Perhaps it’s a matter of just getting the right steeping parameters , but this was only a sample and the last of this tea. I wasn’t overly impressed with it, there being plenty of other senchas that will outshine this one.

Flavors: Astringent, Grass

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Went to bed waaaaay too late last night and I was drowsier driving this morning than I remember in a while. I don’t usually drink matcha two days in a row, but I knew it would be necessary this morning.

The more back in practice I get with preparing it, the more I am able to appreciate this matcha. I can get a pretty substantial layer of froth on top and the right amount of water cuts the intensity of any bitterness while maintaining a fresh, rich flavor. Definitely a good value!

Flavors: Creamy, Vegetal

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