88

Didn’t realize I was missing a first tasting note on this lovely tea. I opened the package a couple of weeks ago and have been enjoying it as a morning tea. It’s very much as I expected from the Shincha—sweet, delicate, vegetal, without overpowering umami, just how I like it. It’s an excellent start to the day.

I do it as I do most of my sencha lately: about 1 gram of tea per ounce of water, net 4-5 grams for my 5 ounce kyusu, preheating the kyusu and infusing water first at 160 degrees F for 30 seconds, then 10 seconds for the next infusion, then back to 30 seconds, 60 seconds, 60 seconds, 2 minutes, and often going to 170 or 180 degrees by the 4th or 5th infusion to get more flavor out of the tea. Good that way or when keeping all to 160 degrees.

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

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Bio

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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