Another one I could have sworn that I already sampled and logged…weird…
anyways…here goes (again)…
This one is buttery and vegetable-esque. Sweet and a little bitter. Good and Solid Green Tea.
OK, I have to retract (a little) a previous statement I made.
Out of curiosity, I tried the steeping parameters that Maeda-en suggested for this tea. I was sure it was going to be bitter, but I did it anyway.
In my pre-warmed teapot, I put a rounded tsp of leaf. I then poured nearly boiling water (190F) over it (I was planning on doing 2 oz water, but instead didn’t quite even cover the leaf, so it was just around 1 oz water). I waited 30 seconds and then poured into the cup.
(Maeda-en’s suggestion is 190F for 30-40 seconds or so).
The result was nothing less than green tea nectar! Pure, intensely sweet, and fresh cooked asparagus. It really surprised me, especially how very sweet it was. I wished I had used all 2oz of water, just so I’d have had more tea!
So again, my retractment is, don’t necessarily ignore the brewing suggestions given! Try it out once. The very first time I had this tea, I ignored their suggestions thinking it would be bitter; but if you’re careful, this tea works at a big range of temperatures. :-)
What an utterly delicious green tea. It’s brilliant green leaves have a fresh and vegetal aroma. The brewed tea (2 mins) is sensational: one of the best—if not the best—green I have had. It does have a very buttery vegetable taste with both elements of natural sweetness and a tinge of a bitterness that is not at all unpleasant.
This is like a really good liquid salad!
Having brewed this the first time with probably too much leaf and maybe too much water temperature, I pulled out my bag of this tea and brewed it the way I brewed the other five shinchas in the tasting set. I found it much more palatable.
The aroma was light, but quite briny when it made it’s way through my nostrils. Flavors in the first steep were bright, clean and had strong doses of kelp, spinach, and watermelon rind. It wasn’t as sweet as most of the other samples I’ve had, but was up there. The best part of the first steep was that it a fantastic minty cooling sensation on the lips, tongue, and back of the throat that lingered long after the soup disappeared, making me want to return to my cup for more.
I even took this tea out to a fourth steep since it was my only session this morning and was amused to find that it looked much like the first steep, but tasted like thin tea-water. The second and third steeps gave full-flavored and rich cups, but they held the more classic profile of ocean vegetables, salty brine, and melon pith. I think this is an exemplary and clean example of the classic profile of flavors for a decent shincha.
Full blog post: http://tea.theskua.com/?p=21