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Finally finished off the last of a 2010 packet of sencha, and have now started my first 2011 shincha:

Very deep green leaves, most fairly small pieces, sweet rich scent

between 5 and 6 oz water, 160 degrees in my Petr Novak kyusu, about 45 seconds first infusion

sweet, nutty, vegetal, lightly grassy, and delicate green color but can’t judge that well against the blue glaze of the teacup

2nd infusion, 20 seconds, 160 degrees, very similar, some grassiness a little more prominent towards the end of the infusion

3rd infusion, 170 degrees, 30-45 seconds, sweet, vegetal, a little less nutty, sugar snap peas rather than asparagus

4th infusion, 170 degrees, 1 minute, sweet, light, astringency absent

There was a 5th, but I was too distracted to note much—it was 180 degrees, for about a minute, quite light and tasty.

Addendum: 2nd series of infusions, about the same setup, except I started lower, 145 degrees, working up to 180 at the sixth, still all delicious, perhaps even a little moore so than the first time. Nice that it’s so flexible.

One sad note: my packet is 100 grams, so given my 2-4 times weekly sencha habit, it may not all be drunk while still ‘shincha fresh’. And that would be sad.

Preparation
160 °F / 71 °C 0 min, 45 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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