Yunomi

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Recent Tasting Notes

70

This is a different tea. Usually it’s green tea they add rice too. In this case the rice comes across as a slightly burnt note. The black tea base is nice but it’s hard to get past the burnt note. I don’t know if it is supposed to have a burnt note. Still, I am enjoying it.

I steeped this one time in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 200 degree water for 2.5 minutes.

Flavors: Burnt

Preparation
200 °F / 93 °C 2 min, 30 sec 3 tsp 16 OZ / 473 ML
Liquid Proust

This one sounds so nasty, but I want to try it anyways :/

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95

Not at all sure that I got this right. My matcha scoop has disappeared and I had to use a spoon designed for leaf tea. So I’m not sure I got the amount of matcha right. I think is is a little weak tasting. I used nearly a teaspoon of matcha for about four ounces of tea. It tastes quite chocolaty. The matcha is also there. But less so than the chocolate. Despite the fact that this is chocolate matcha it is still green in color. It is good, even if it is a little bit weak.

Preparation
175 °F / 79 °C 1 tsp 4 OZ / 118 ML

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70

Very unique tea. I have had other smokey teas, notably Lapsang Souchong, which I didn’t like due to the strength. This one had me worried, because the dry leaf smelled like ridiculously intense campfire. Crazy level stuff. I did Western style with 4g in a 300mL Kyusu and 195 degree water. Steeps of 2m and 2.5m.

It certainly was smokey, but I didn’t find it to be particularly distasteful. It was a very sweet smokiness. In fact, this tea tasted like some sweet bbq sauce to me – like Sweet Baby Ray’s lol. When I think about that flavor in a tea, it sounds revolting, but it worked at least well enough for me here. Not sure I would have been a fan of it all by itself, but a good enough complement with the cheese/fruit platter I was enjoying – Gouda, 2-year aged cheddar, and Balsamic Bella Vitoni with strawberries and Golden Berries. Not complex in flavor, just got that sweet smoky bbq flavor for the most part.

Flavors: Campfire, Smoke, Sweet

Preparation
195 °F / 90 °C 2 min, 0 sec 4 g 10 OZ / 300 ML
CWarren

Tea sounds great and so do the accompaniments.

Matu

It was quite the pleasant dinner :) Like I said, I’m not sure i would’ve enjoyed this one as much by itself. Just not the biggest fan of smoky flavors most of the time. Good with the meal though and fun to try teas like this.

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Whenever I am faced with entering review notes for a Japanese green tea, I flail about, my mental arms noodling around my head and torso awkwardly.

I have no idea what I’m tasting or why I sometimes like one tea more than another. My phone’s autocorrect wanted “tasting” to be “rafting,” and it seemed somehow appropriate to have my note devolve into nonsense. Fixed it anyway.

So, the tea tastes green and grassy, with some richness and sweetness lingering after the sip. Green beans?

It’s making me smile involuntarily, so it’s got some good theanine content.

I’m enjoying it and I don’t really know why.

Good enough.

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This was bought because the owl mentioned it and I was like: What an awesome thing to include in the mystery buy!
A Japanese black tea smoked with whiskey barrel wood? That should have been reason enough, but I didn’t know about it so thanks owl :)

So I approached this like I do with all five of the black Japanese; just brewed it as if it was a roasted oolong. Here’s why I do that: I believe Japanese tea is the most delicate and pure of all the types I’ve had, tasted, ripped apart, ate, and overall evaluated as I drink all the teas possible. I’m quite thankful that I did that with this because the leaf when brewed looks like that of a first flush Darjeeling; you know, that dark seaweed olive color.

90c for 150 second in the large kyusu (western stylin’)

This is among the top 10 most unique teas that I’ve had from the first few sips. When I think of smoked tea I think of lapsang smoke… like, campfire in my mouth smoke. This is something completely different. Immediately I’m reminded of bbq by the aroma; how did I not think of bbq smoke vs campfire smoke vs ashtray smoke as possible for teas? There really is this odd taste which comes somewhat from the aroma of a woodsy roastish liquid… with this underlying cooked vegetable taste. Unfortunately I cannot decipher if this is a roasted or smoked vegetable taste underneath, it’s just too frickin’ weird.

After drinking a decent amount of this I realize it reminds me most of wood chips that were left to the side so you pick it up and get that smoked wood smell on your finger and sneak a smell in every once in awhile because it brings back a good memory of some awesome bbq.

This is pretty good, but it’s just hard to explain because I feel as if it is an experience type of tea and not a taste type of tea… what a unique thing. Maybe I’ll try smoking tea with my barrel one day when it retires :P

Glad that this is in the mystery buy as I know I will thoroughly enjoy reading the thoughts of others :)

AllanK

You recommend western brewing this, interesting. I was going to gongfu it. I do have a large kyusu that is around 225ml I could use.

Liquid Proust

Try it gongfu! I haven’t tried that yet, I just know I enjoyed it this way

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79

I used 4g of this tea with 150mL of 160F water, later increased to 165F. Steeps of 1m, 30s, 45s, 90s, 2.5m. First steep was mostly some sweet grassy taste with a bit of a sour bite. Second steep was a tad bitter with that same grassiness and sour combination. The aftertaste left in the mouth after sipping was a soft and sweet fruit flavor, reminding me of melon. The remaining steeps were grassy and sweet, with the melon notes at times appearing during the sip, but they had faded completely by the last steep. In the last couple steeps it also tasted a bit salty, like vegetable broth. Possibly just a kind of oversteeped or steeped-out flavor. Pretty good Sencha I thought. Just starting to gain some experience with this kind of tea though :)

Flavors: Grass, Melon, Sweet, Vegetable Broth

Preparation
160 °F / 71 °C 1 min, 0 sec 4 g 5 OZ / 150 ML

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80
drank Furyu Awa Bancha by Yunomi
93 tasting notes

Backlog 4 March 2016 from Dark Matter 2016

Notes:

My wife just asked whether I was drinking pickle juice or not….The aroma DOES have that dill pickle smell, as well as the flavor of the tea. However, it’s satisfying. Nice sweet-wood-dill flavors. Fortunately, I like the flavor of this—and I like the flavor of pickles, too. So it works. Not recommended for someone who doesn’t find those flavors appealing.

https://www.instagram.com/p/BE6WJ9hg-3m/?taken-by=s.g_sanders1

Flavors: Dill, Wood

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drank Furyu Awa Bancha by Yunomi
76 tasting notes

5g of leaf, 210ml Bizen Yaki filled with about 180ml of 190F water starting at 30s and climbing in 30s intervals. With longer steep time this tea reminds me of a cross between pickled ginger and rice vinegar. It’s really unique but delicious. It’s strangely addicting and the fermentation process makes this so very different from the roasted Bancha I’ve had in the past. It also has a way of making me hungry as many Japanese greens tend to do. On a side note a little friend decided to visit before the tea session making the choice in teaware that much more special.

This was my last tasting of the Dark Matter 2016 group buy selections. It’s been quite the little tea adventure, filled with variety and I’ve enjoyed them all! Thanks to all the vendors and to Liquid Proust for putting it all together!

The Session:
https://instagram.com/p/BE_x8arBUsX/

Dark Matter 2016, a tastings collage:
https://instagram.com/p/BE_1CAKBUju/

Preparation
190 °F / 87 °C 5 g 6 OZ / 180 ML

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This tea comes in small 2g sachets. Directions are to steep 4 minutes at 90C (194F) in one cup. Hard to say if one cup is 8oz, rather doubtful., probably less is better. I used 208F slightly hotter water and brewed for 2 minutes.

Flavor is malty and sweet, rather like a Yunnan black but nowhere near the strength. Adding milk somewhat kills the delicate profile. I only ordered 50g or 25 tea bags for $9.99 and wish I’d ordered the 500g, but then this is really pricey for tea bags. Not exactly economical if you drink two a day. So it’s back to English tea bags, this is carrying me over until my box from England arrives. I’m trying to stay off coffee in the a.m., but I need milk in tea to buffer my a.m. Meds. The good news is, haven’t had a cup of coffee since mid-December of last year.

Still, have to recommend these as a step up from regular tea bags. Wish I was a tiny Japanese woman using an equally tiny tea cup. I’d feel so elegant and Zen instead, but have to accept I wake up Slavic rolling with a heavy mug. Japan all the way in the afternoon though.

Flavors: Malt

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drank Chakouan Imari Black Tea by Yunomi
84 tasting notes

I got a sample teabag of this with an order. Used my regular teabag cup, but the teabag has only 2g of tea, less than a usual teabag so admittedly I may have steeped in too much water. The tea has a slightly marine seaweed odor on the first steep, not unpleasant. I get slight flavor of black tea, but otherwise the color of the brew looked normal with almost no taste. Maybe the sample is old, I don’t know.

I did buy an order of black tea bags of another type from Yunomi, along with some loose leaf too. Will compare to see how those are. But otherwise, I prefer a tannin bite when I drink black tea, that savory sharpness.

Flavors: Char, Marine, Wood

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Used this to make chazuke for dinner. It was such a nice savory accent to the rice. Also, sip down of this sample. Whooooo!

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From Dark Matter 2016:

I’ve been looking forward to this one! The leaves are latge whole, and brittle. They have a mottled appearance and honestly look more like something you would find outside on the ground than processed tea. The smell is tart and very much like umeboshi. I used the second set of brewing parameters on the package.

The tea isnt sour but does have just a hint of tartness. The umeboshi flavor is there and a bit of a briney taste. It’s defiantly a savory tea, and goes down smooth. I grew a shiso plant once and preserved the leaves in salt, and this tastes much like those leaves once they were rinsed. I got two good steps out of this. When I first saw this added to the group buy I assumed this was a Japanese take on the shou pu erh, but instead this tastes very much like an anaerobic lactic acid fermentation.

This was about the most unique tea I’ve gotten recently. I can see myself getting this again just to have occasionally. This would be lovely in ochazuke. I might pick up some rice and use the rest of my sample to make it.

Had a friend try this. Their verdict: olives!

Flavors: Plums, Salt, Umami

Preparation
190 °F / 87 °C 3 min, 30 sec 3 g 6 OZ / 177 ML
elena-z

Ochazuke – bingo! :)

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44
drank Furyu Awa Bancha by Yunomi
127 tasting notes

Tried as part of Dark Matter 2016. I will further preface this review by saying that I hate pickles.

This tea, as expected, smelled like pickles. This, I thought, was not a good thing. I was correct. Along with the vinegary pickle note, there was also something else there in the aroma that in my notes I struggled to describe – attempts included “rubber” and “yeasty?” The smell of the wet leaves was a bit different – more of wet autumn leaves covering a pile of pickles. The taste was sharp, but not bitter – quite sour. It did also have woody notes and some of that strange mystery flavor. I noticed a sweet finish as well. I will admit this is the first tea I gave up on very quickly – I got through three steeps, which all tasted rather similar. Made my stomach feel kind of upset and was not very good in my opinion.

I used 3.5 in a 100mL gaiwan with 190 degree water. With most other teas, I would give them a try with different parameters, but I don’t think i have it in me for this one. For the record, I made sure to drink it with my pickle-loving fiance (she’ll sometimes drink pickle juice straight from the jar – yuck), who also did not enjoy it.

Glad I got the opportunity to try something like this with just a 5g sample. Whatever else it is, it’s certainly interesting.

Flavors: Dill, Sour, Sweet, Wood

Preparation
190 °F / 87 °C 0 min, 15 sec 3 g 3 OZ / 100 ML
R.F. Hill

This’ll be the next tea that I’ll review!

Matu

Good luck! ;)

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85

A delicious oolong, smooth and warm

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drank Furyu Awa Bancha by Yunomi
34 tasting notes

It’s my time to try the infamous pickle tea. The vinegar smell was obvious upon opening the bag. I was worried it would be overpowering in the cup, but with a steep on the shorter side I found it to be somewhat enjoyable. I don’t think I’d buy more of this tea, but I’ve enjoyed the few cups I had, possibly more due to it’s uniqueness than a particularly pleasant taste.

Preparation
195 °F / 90 °C 0 min, 30 sec 5 g 7 OZ / 200 ML

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77
drank Furyu Awa Bancha by Yunomi
1 tasting notes

Have to disagree with LiquidProust on this one, I and three co-workers smelled it and we all thought it smelled (lightly) of dill pickles—which is definitely strange and different but not an awful smell.

We brewed three cups western style, 1 minute, 2 minute, 3 minutes (starting with 3g and adding 1g to each redrew for a total of 5g).

Brewed, it tastes like it smelled, hot tea with a bit of pickle. I love pickles and all things sour so it hit the spot for me. My two coworkers also enjoyed their cups.

This is one I’d throw some in again if I were ordering something else from Yunomi but probably wouldn’t do an order just for it.

Flavors: Dill, Sour

Preparation
190 °F / 87 °C 1 min, 0 sec 3 g 8 OZ / 236 ML
elena-z

I didn’t brew (or boil according to instructions) this one yet, but I don’t think it smells like pickles at all! I actually make fermented dill pickles every summer, and this is not like them.

But then I also can totally see someone associate this one with pickles. To me this one has more of a chemical smell of sorts… maybe from the paint family, not really sure. Looking forward to taste it though!

azurephoenix

I think that LP may have been referring to japanese pickled plums.. which are these little red smooshy plum balls that pickled with a salty sour brine. I opened this package and immediately thought of them, the scent made my mouth water immediately from the scent association. hehe! I considered brewing this tonight, but settled on the Life in Teacup Hei Cha

elena-z

Umeboshi? I thought they were actually apricots, but whatever… I don’t remember what they smell like unfortunately. I might need to get some to refresh my memory! :)

Whiteantlers

Umeboshis are preserved plums and good for nausea and digestion. Back in the early 70s, a high school friend and her husband studied macrobiotics with Michio Kushiin Boston and introduced me to eating an umeboshi (or a tiny spoonful of umeboshi paste) after a big, heavy meal. They are definitely an acquired taste…

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I drink matcha 4x a week and somehow the last stuff I had from Yunomi lasted a few months which was surprising to me. This is the other matcha I bought during Cyber Monday and I think it works well as a morning matcha. Out of all the matcha I’ve had before, this one whisk the easiest. The color is bit brighter than the last stuff I had and the taste has some more depth to it with a sweet after taste. The texture isn’t as thin as the last stuff; not in comparison for how much powder is used, but for the same amount.
Price wise: I think this will be roughly $13 a month if it last two months for me which means I’m at under $1 per session/morning breakfast. I’ll be looking at Azuma for other products because this one seems to be solid. The can it is in is more appealing as well as the plastic top isn’t so flimsy like other products.

Liquid Proust

Just looked and saw no ceremonial grade from them. Hope one comes out.

Daylon R Thomas

I haven’t finished my stuff from Aiya and have had it over a year. Oolong is to blame for that, but when I first had it, I used to drink it five days out of the week while barely taking an eighth of the container.

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From the Herbal TTB. Amount taken is actually 1.5 tsp. There is some left for another 8oz cup if anyone was wants to try.

18 herbs?!? Wowee. Here they are from the website: Barley tea, job’s tears, sicklepod seeds, cat’s whiskers (herb), dokudami (herb), oolong tea, tumeric, guava leaves, biwa (loquat) leaves, mikan (Japanese mandarin) peels, brown rice, pine leaves, ohbako, benibana, persimmon leaves, amachazuru, sarunokoshikake (fungi), cinnamon.

Oolong. OK. This is not a purely herbal blend then. Considering the number of ingredients and that I’m taking them from a sample packet, there wouldn’t be much of each, including the oolong. Still. This is under the herbal section.

That aside, I have never tasted practically every single one of these ingredients. This blend is difficult to evaluate. I thought I smelled and tasted a solid note of juniper berries. No barley – it wasn’t something I grabbed a lot of. That may have been the sicklepod seeds.

Pleasant cup, but I’m not hooked. You might get something else out of this, so go for it. It is something I’ve never seen before.

Preparation
Boiling 6 min, 0 sec 1 tsp 8 OZ / 236 ML
Christina / BooksandTea

Frankly, that blend sounds kind of overwhelming.

KiwiDelight

Yeah. What one tastes is what one picks out for one cup, I guess.

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85

Thank heavens Andrew sent me a green tea. I’ve had so much oolongs, blacks, and pu-erhs that I’ve started to get a bit overwhelmed. That is especially true this morning. That Wu Yi varietal was starting to give me a massive headache. The astringency started to follow really badly too.

This green goodness saved my palette. Super fresh, green, and yummy. It distinctly tastes like spinach, asparagus, umami, avocado, and sea weed in a really nice way. Plus I’m personally getting a bit of a creamy, almost oily mouth feel. My stomach is starting to settle. That could just be psychological-veggies can have the tendency to do that to me. It’s so GREEN. I especially like the later steeps. All of them were incredibly short, the longest being 30 sec toward the end. 5-10 sec was the average.

Flavors: Asparagus, Green, Pleasantly Sour, Spinach, Umami, Vegetables

Preparation
185 °F / 85 °C 0 min, 15 sec 1 tsp 4 OZ / 118 ML

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72

Not bad (Certainly won’t complain for the $3 I spent on 100g of it). With quicker steep times the main flavor I get is one of toasted nuts, especially for the first few steeps. The nuttiness drops off after around 3 steeps, replaced by a light corn-like sweetness. The dry leaves smell strangely of the inside of a pumpkin, and the wet leaves smell like roasted pumpkin seeds. At first I thought this tea was roasted, but I now believe that was simply because I was using too hot of water at first. Not really good enough that I’d go and buy any more of it.

Flavors: Roasted nuts, Sweet

Preparation
175 °F / 79 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

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81

Was planning on waiting until I had a chance to gongfu this. I decided to give up waiting and brewed it western style this morning. It’s quite taste with a sweet fruity note off the bat. This looks and tastes like a black tea, ,not on oolong. The sweet note might be described as plums, perhaps cherries. It hard to pin down. There is little in the way of bitterness or astringency here and I detect no malt.

I brewed this one time in a 16oz teavana glass perfect tea maker/gravity steeper withi 7.2g leaf and 190 degree water for 3 min after a 10 second rinse.

Preparation
190 °F / 87 °C 3 min, 0 sec 7 g 16 OZ / 473 ML
AllanK

Description should read Higuchi Black Oolong Tea but it doesn’t because sSteepster managed to delete it and I didn’t notice.

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79

At first sip I didn’t like this tea that much. But as I drink it it is improving. The main note is a kind of a burnt note from the brown rice, not sure how else to describe it. There is a secondary note from the green tea, barely perceptible and somewhat grassy. Overall I like this tea.

I steeped this tea one time with 10g leaf and 190 degree water in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper for 1 min. 10g seems like a lot but those were the Yunomi directions.

Preparation
190 °F / 87 °C 1 min, 0 sec 10 tsp 16 OZ / 473 ML
tea123

I like genmaicha. I find it is very easy to drink.

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85

Well I’m in the reviewing mood today but have no new teas to review. Ho-hum. I did find this sample from Yunomi which was unopened but past its suggested “drink by” date, so I will leave my impressions gingerly.

I haven’t particularly given much love to my beautiful Tokoname-yaki kyusu lately. I really need to sift through old emails and see if I can figure out who made this thing because it is handmade and is easily the most beautiful and precisely-crafted teaware in my collection.

Anyway, these bancha leaves are the big yellowish green leaves I’m used to seeing. The scent of the leaves after the first infusion is mildly floral and nutty with a bit of the scent of prairie grass in late summer. Most people would use the word hay here, but I like the more idyllic descriptor of golden grasses drying out with splashes of living growth and wildflowers in the mix. It’s a distinct smell. If you’ve gotten to visit any tall prairies you know it, and I grew up among them, so I cant depart it from my memory. The scent of the leaves is also slightly herbal and reminds me of the scent of dry matcha.

The flavor is more enjoyable than I expected, especially from expired tea. It tastes like yellow apple peels and walnuts and packs a pretty decent umami for a bancha. It’s very clean and crisp, quite rich in flavor too. There’s a tart black currant kind of note late in the sip and it lingers. There is a hint of bitterness but I think the tartness and the richness of flavor work together pretty well in hiding it. It has a slightly dry finish as well but a bit of lingering sweetness too.

This tea was relaxing. Good by me. :3

EDIT: I found the aforementioned email and it is made by Shoji Umehara. If you see any of his works, I highly recommend them. My kyusu has the most immaculate lid fit I’ve seen on a teaware (zero wiggle room, but can be rotated smoothly), and the shape and glazing of this kyusu are just perfect.

EDIT EDIT: I found the old Amazon page with pictures of it, though this one I ordered from Chado Tea House (they are the ones who were selling it on Amazon too) http://www.amazon.com/gp/product/B00CD8NPTU?tag=tystoyboxpair-20

Flavors: Apple Skins, Black Currant, Floral, Sweet, warm grass, Walnut

Preparation
175 °F / 79 °C 1 min, 0 sec 3 g 3 OZ / 100 ML
boychik

Beautiful kyusu

Lion

I really respect the craftsmanship. And purple is such an uncommon color for higher end teawares. It really enhances my collection.

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drank Furyu Awa Bancha by Yunomi
856 tasting notes

This was probably the worst smelling tea I’ve had in awhile; reminded me of a dead tree that was once a human but turned into a plant and then died a plant.

While it may not be that strong and what not, but the smell… what the heck?

MissB

But what did it taste like? :)

Liquid Proust

Imagine a green tea has gone sour but vegetable sour…
I suggest Toss Bancha, I bought me a nice amount of it from YUNOMI because it’s like a roasted oolong but lighter

Liquid Proust

On my phone.. I’ll fix this listing tomorrow. Furyu is the maker not the tea

K S

The single best description ever! LOL

__Morgana__

Love that description!

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