1269 Tasting Notes


The dry leaf aroma is very nice. So fresh smelling. Freshly cut bark and new green twigs. The suckers that don’t burn if you accidentally gather them. Other floral and woody notes in the background. I’m sure the first infusion tasted great but I’ll never know because the table stole it from me. I guess I could make a tiktok about licking up the spilled tea on the table but no thanks. The second infusion is nice. Dark wood notes. Black cherry, walnut, and a bit of oak. I’m also picking up a hint of walnuts but mainly the bitterness that you get with their soft crunch. The wet leaf aroma is enthralling. The moment it hit my nose after pouring out the liquid so many thoughts ran through my head. Black raisins, cream, lacquer, sweetened raisins, raisin bread. You can get so many infusions out of this one. I have no idea of what number I’m on.

Researching cheap airline tickets to SMF for my cousin’s wedding while I’m doing this. Man I miss my flight bennies. ^^;

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Dry aroma: Pomelo. Honey and honey-dipped cantaloupe.
Initial aroma: very mineral. Wet stones and granite.
Wet leaf aroma: Makes your mouth water. Raisins. Green grapes.

Liquor appearance: Slightly cloudy. Slightly dark amber.

Flavor: Surprising. Not nearly as vegetal or honey-like as I would have expected based on the aroma. I would say it is closer to being woody. I would try again but this has been my least favorite so far.

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A quick swipe along the edges of the inside of the packet with your finger. Preferably. When you pull your finger out you will find it somewhat covered in white hairs. These glorious beings are trichomes. Aren’t they cute?

Dry aroma: This smells like a typical white tea to me. If someone were to ask me when you think of white tea what comes to mind? It would be this scent. Obviously, there are plenty of different white teas with different aromas so I’m not saying they all smell like this. Just saying overall, this is a popular white tea aroma. Sort of a barnyard mix of scents. Dry bale of hay and tall dry summer grasses.

Dry appearance: Very beautiful. Various hues of green ranging from dark green to olive green and plenty of silvery hairs. The pluck seems to be standard with bud, first, and second leaves present. Long stems, some also covered in hair. Actually, a lot of them are.

Inital aroma: Intense and saturated barnyard hay. Shifting slightly to summer floral and fresh spinach notes.

Flavor: 30 seconds. I know it’s longer than the package recommends but I wanted to give it a little push. Slightly bitter with notes of herbal liquors. This would pair well with 43. Very fresh broccoli and kale. And now let’s push a little more. We took the same water from the one above and just steeped it a bit longer for one minute. The bitterness definitely ramped up. Though there is a lot of leaf in there so I know that’s part of the bitterness issue. Can of green beans? Creamed green beans? Something like that but mainly lots of barnyard hay.

This is a good white tea. But I’m not finding anything overly special about it.

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1 tsp powder. 6oz batista oat milk. 1 Oz water.
The froth is exceptional! The bubbles are a bit big to call it perfect but it’s quite nice regardless. You could even make latte art. The flavor is quite unique. Almost exactly like a regular wakocha but creamy. Slightly woody with notes of fresh oak and a hint of Palo Santo. Also warm whole milk and cream. Plain cream of wheat. At first I thought it a bit odd in flavor but it has definitely grown on me.

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drank Sencha by Hosoi Nouen
1269 tasting notes

Another tea leftover from the courses taken through the Global Japanese Tea Association. The dry leaf is glossy dark green with a few other green hues and flat. The aroma is of creamed spinach or maybe butter and green beans. I’m at the beach so we are doing a cold infusion.
Seaweed and high in umami.

Marshall Weber

I would love to take the course at some point! Have you enjoyed it?


I don’t want to over excite anyone and have people have too high of expectations but yes I did very much enjoy the courses. Even if you do it just to learn how to properly steep Japanese tea that in itself is so worth it. They supply you with great tea from farmers you might not otherwise know about. Feel free to message me if you want!

Marshall Weber

Yea I was wondering how helpful it is for someone with some good experience with Japanese greens already. Sounds like it is still worth it probably!


I guess it just depends on your level of experience. But even if you’ve been Japanese Green teas your whole life there will be plenty to be gained from these courses. Not to mention being in Japan is awesome

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If you read any tasting notes for this one before you drink it you will definitely taste what you read. I accidently read cantaloupe and now I taste it.
The dry leaf is long and incredibly thin. Mostly dark green with hints of light pistachio green. The aroma is filled with umami and grassy notes.
Flavors high in umami. It doesn’t quite taste like zairai to me though so I believe this is one of their conventional gyokuro. This is one of the teas from the Global Japanese Tea Association classes. The mouth feel is incredibly smooth though it is quite a bit astringent if you don’t watch it. Thus far I’ve been able to get 3 full infusions from these leaves. This also makes a great Umami bomb if you use the koridashi (ice brewing style) .
It is pretty simple if you have never brewed that way before. Simply add your leaf and ice cubes to an appropriate size cup and wait till it melts.

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drank Sencha by Uejima Sourokuen
1269 tasting notes

Made a really nice cocktail with this one and 43 last night. Even my husband enjoyed it who generally doesn’t like green. Or maybe I really am improving my infusion skills.

The dry leaf doesn’t have much aroma because I stupidly left the package open. The liquid has a nice brotht aroma
Like chicken bone or a light dashi. With hint of veggies and sweet grass. The flavor is so nice. A bit of umami with grassy notes and some veggies.

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Based on reviews and their description I am pretty sure the one I am drinking is Meijiro and not Tsubame but it could also be neither… ^^; This one was part of the Intermeditate Course for the Global Japanese Tea Association.

The best smell in the world is processing tea. It is an aroma that is so fresh and yet so lively. Within each particle of aroma you get a small hint of what is to come. Your brain entices you with different thoughts of distinct teas and what this particular batch will become.
The wet leaf aroma of this kukicha is intoxicating. It reminds me of the Obubu processing facility. Staring out at the tea fields of Wazuka from the second floor. Slightly vegetal notes, hints of green pepper, and the vegetable mix that came with the bento lunch. The kuki are a mix of olive green and luscious jungle green (not quite as vibrant as the Crayola crayon color. Smooth mouth feel.
The flavor is filled with green tea and dirt covered with freshly plucked leaves. Everything about this tea reminds me of Obubu.

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- Steeping 1. Professional cupping -
3 Mins. 195 F
Dry Leaf appearance: Curly, tightly twisted leaf. Silver buds hairs and dark green leaf.
Dry Leaf Aroma: Smells like leaves left to dry in the sun.
Liquor aroma: Drying leaves with wet undersides.
Mouth feel: Astingent.
Bitter leaf. Overcooked veggies. But I still sense some great woody attributes, like freshly torn bark (not the thick stuff but the thin saplings) and different vegetal notes. The aftertaste is somewhat earthy. Maybe a clean dirt with freshly piled fall leaves (not quite compost.)
Wet Leaf aroma: Overcooked green beans, canned green beans, a bit of cigar smoke.
The pluck almost looks standard. But with the amount of buds present I am assuming the few third leaves in there are either ones that snuck their way in or the master felt that they were soft enough to go along with the rest of the bunch.

Gong fu brewing:
Dry aroma: A drying feeling in the mouth. Dried leaves. The aroma of the wok after using the wok to dry the leaves. Initial aroma is the same. The flavor is so nice… Fresh. Vegetal. Cooked veggies. A slight metallic taste like I liked a piece of steel. Yeah… don’t add that to the marketing. That won’t sell this tea. Also summer florals.
Wet leaf: At first I smell overcooked veggies but then it changes to a bit of cigar and cigarette smoke. Not strongly to make it dissatisfying but enough to crinkle the nose. This tea is okay to walk away from but the first 1 – 3 minutes reveal the best flavors.

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drank Asamuchicha by Uejima Sourokuen
1269 tasting notes

Not fully up to sniffing par but this one is open, I need some tea, and the longer it stays open the more it loses. Medium-sized leaf, glossy seaweed green. Long and needle-shaped. The aroma is light but that’s just my sinuses are being dumb. It is grassy and slightly creamy. I’ve cupped this one two other times so far. Think I enjoyed it cold more but to be fair it is also very warm out. But the aroma of the wet leaf when steeped with the hot water is so much nicer. It reminds me of being in Wazuka when the processing plant is in action. Processing tea smells amazing. This tea is a lovely mix of grassy notes with high umami and a bit of fresh veggies.

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If you love to discover new tea companies please check out my blog www.teatiff.com

Cupboard updated: 7/27/2023

Tea Profile:
Allergies: Almonds and Dairy.

I’m a purist but I will try a flavored as long as it doesn’t have artificial flavors.

I will drink any type and love to taste whatever I can get my hands on.

(Purple is not a type of tea it is a cultivar known as TRFK 306/1)



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