86
drank Okuyutaka Shincha by Yuuki-cha
311 tasting notes

The leaves are exceptionally sweet smelling, and the longest of the beautiful leaves of the three shinchas I’ve tried so far (Honoyama and Tenryu Misakubo). The liquor, as before, is bright, light and beautiful.

5 g leaf, 5 oz kyusu, water 160 degrees x 30", 15", 30".

Preparation
160 °F / 71 °C 0 min, 30 sec

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

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Los Angeles

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