Kagoshima Sencha Yutaka Midori

Tea type
Green Tea
Ingredients
Not available
Flavors
Asparagus, Grass, Seaweed
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Auggy
Average preparation
170 °F / 76 °C 0 min, 45 sec 6 oz / 177 ml

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14 Tasting Notes View all

  • “It’s shincha, baby! Woo! Guh. The smell kills me. So awesome. Faintly buttery, green, thick. It makes my mouth water. I’m seriously not one for much prep work with tea making because I’m...” Read full tasting note
    100
    aug3zimm 911 tasting notes
  • “*The Final Sipdown: Day 14.1* Oh, brother. Only on tea 22 and I'm already using a save. [For those who haven't read, I have allotted myself five saves so I don't have to finish a sample I...” Read full tasting note
    90
    takgoti 260 tasting notes
  • “Rich. Delicious. Like a warm bowl of stew on a cold evening. This is a very nice treat, but not like an ice cream, more like filet mignon. Not only this, but it has such a nice...” Read full tasting note
    94
    Shinobi_cha 280 tasting notes
  • “On my Oregon adventure, I shared this tea as a special delicacy with my wonderful hosts and friends. The emerald, graceful, silky infusions were like little keys, sip by sip turning the lock of...” Read full tasting note
    91
    changeangeling 17 tasting notes

From O-Cha.com

From the first harvest and currently in shincha form, a very special sencha from Kagoshima prefecture located at the southern tip of Japan. Considered by many connoisseurs to be our finest sencha green tea! An exceptionally “green” green tea, we are pleased to be able to offer a green tea of quality to our customers. We urge you to compare this sencha against any of the others available on the internet for that nice emerald green color and wonderful taste. Try some today!

Growing Region: 100% Kagoshima
Year Harvested: 2010
Grown Under: Full Sun
Steaming: Deep
Aroma: Medium
Taste: Medium
Astringency: Medium
Consistency: Thick/Cloudy
Breed: Yutakamidori
Recommended Brew Temp: 170F / 77C
Recommended Brew Time: 45 seconds
Recommended Leaf to Water Ratio: .6g per 1oz (30ml) water
Notes: A legendary green tea, one of our very best

About O-Cha.com View company

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14 Tasting Notes

100
911 tasting notes

It’s shincha, baby! Woo! Guh. The smell kills me. So awesome. Faintly buttery, green, thick. It makes my mouth water. I’m seriously not one for much prep work with tea making because I’m lazy. But I will preheat a pot for sencha. Because sencha in a preheated pot? Smells deliciously awesome.

Last year this tea was a kind of sensitive to temp so I’m using the thermometer, not just the Zojirushi display. I really need a yuzamashi but lacking one, I’m using my tea cup. Water temp at 172° and into my pot it goes. Started the pour at about 35 seconds because this pot has a 10 second-ish pour. The aroma mirrors that of the leaves in the pot but milder. Not a super strong smell, but very nice.

Oh, the taste makes my tongue dance! It has a very fresh and clean taste for a deep steamed sencha. Almost citrusy. Grassy. Faintly buttery feeling, a faint hint of nutty (I read someone that mentioned sunflower seeds and can totally see that, which surprised me.) Just a faint hint of dryness left on my tongue after each swallow but that astringency just makes it seem fresher, no hint of bitterness. This strikes me as a very ‘typical’ sencha as far as taste profile goes but it’s not ordinary. It’s more regular sencha, amped up into, dare I say it? Perfection.

Ah, there is sencha in my pantry once again and I’m so pleased. Especially since this is such a tasty one!

Second Steep: 175°, instant pour. Much cloudier brew this time. Delightful fresh and citrusy, gently sweet. It’s a little bit more astringent than the first brew but I’m pretty sensitive to astringency and am still finding at a very pleasant level. So tasty.
3.6g/6oz

Preparation
170 °F / 76 °C 0 min, 45 sec
Stephanie

Sounds delicious!!

Auggy

It really is – it’s sort of the quintessential ‘typical’ sencha flavor profile so I think any sencha fan would love this one. I want more! Right now! Hehe!

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90
260 tasting notes

The Final Sipdown: Day 14.1

Oh, brother. Only on tea 22 and I’m already using a save. [For those who haven’t read, I have allotted myself five saves so I don’t have to finish a sample I particularly like. You can probably guess where this log is going.]

It’s official, I’m a Japanese green fangirl. I can’t help it! And let me tell you, it’s funny to me because it isn’t even necessarily the taste of the actual tea that I am enamored with. Yes, the buttery, creamy quality that many of them [including this tea] encompass is absolutely deeee-LIGHT-ful. Especially my dear, sweet kukicha. [Would it be weird to name a dog Kukicha? It’s fun to say.] The vegetal, sweet grassy notes are ones I find quite tasty, especially in concert with the other flavors that Japanese greens tend to offer.

No, the thing that I most love about Japanese greens is the aftertaste. When I’m drinking a good one, it’s absolutely sensational. Sweet and refreshing, light and yet strong, it’s a study in distilled fullness.

I don’t think that I really have that much a sweet tooth, mainly because after those first few bites that’s usually enough for me; I get over saturated on sugar. But that moment right after swallowing a particularly good bite of cake? Oh, bliss. When all the little flavors linger and swirl into a sweet shadow of the essence of what used to be. It’s like a patronus of cake. [Sorry, I’ve got Harry Potter on the brain.] That is what the aftertaste of a good Japanese green is like to me.

This particular one has a distinct citrus note to me – specifically orange. The astringent note in it even reminds me of the bitterness in orange pith. All the regular players are present and accounted for – the grassy, vegetal notes are front and center. There is a light buttery, creamy component, though it is not anywhere near as noticeable as it is on kukicha. And I’m also getting a slightly nutty note. But it’s the citrusy note give it a refreshing lift. It’s making me think of the yuzu sencha I have, but the citrus note isn’t quite that pronounced. It’s much more subtle, and yet it has presence. Now that I’ve noticed it, I can’t stop paying attention to it.

Making this tea has not only led me to a second steep, but it’s made me break out my kyusu. Don’t you realize I don’t have time to dally about with second steeps right now, tea? And yet, I find myself not really wanting to hurry, and simply to breathe.

Breathe, and appreciate being home and having a day off tomorrow.

Breathe, and be thankful for the days I have left with my family.

Breathe, and marvel at the myriad of flavors that tea can provide while the sweetness rolls over my tongue.

And now, in the way that tea has of teaching me things I wasn’t necessarily planning on learning, I am beginning to realize something. Half of the beauty in Japanese greens for me might not even lie in the physical sensations it provides, but the natural inclination to slow down and ponder upon exhalation.

Teas Downed: 22
Saves Used: 1

Preparation
165 °F / 73 °C 0 min, 45 sec
pinky

I loved the “patronus of a cake” idea.

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94
280 tasting notes

Rich. Delicious. Like a warm bowl of stew on a cold evening.
This is a very nice treat, but not like an ice cream, more like filet mignon.

Not only this, but it has such a nice aftertaste.

This is definitely one to keep around!

Preparation
175 °F / 79 °C 0 min, 45 sec
Cole

Dang! The GOOD stuff! Can’t wait to try my Chiran to see how it compares to the filet mignon ;)

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91
17 tasting notes

On my Oregon adventure, I shared this tea as a special delicacy with my wonderful hosts and friends.
The emerald, graceful, silky infusions were like little keys, sip by sip turning the lock of the heart chakra open into acceptance of bliss. We smiled into our cups, and I felt the moss of the redwoods touch my lips…rain for days, spotted owls, elk antlers…
Deeply gentle, like the gestures of a fawn, but with the fortitude of the wild black bear.
Infusions after the first take only seconds: a breath of water, an exhale of flavor.
And the flavor will take you on your own journey into the soft green rain falling now within you.

Preparation
160 °F / 71 °C 0 min, 45 sec
Ben Youngbaer

This sounds lovely! can’t wait to share some tea with you when you come back!

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100
17 tasting notes

Probably the best Sencha I’ve ever had, I love how it tastes. I also like how it turns a cloudy dark green once steeped, which makes it visually appealing. Very relaxing and amazing to drink.

Preparation
170 °F / 76 °C 1 min, 0 sec

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97
7 tasting notes

I admit, I bought this because it was the highest rated from O-Cha. Even so, I find myself looking forward to waking up in the morning so I can make this tea. I never thought I would be excited to switch from dark roast coffee to a slightly creamy, emerald green broth reminiscent of young asparagus. I cannot recommend this tea enough!

Preparation
170 °F / 76 °C 1 min, 15 sec

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90
26 tasting notes

2010 Shincha Version – personally preferred the Sae Midori from the same vendor, but this was excellent too. Striking purity.

Buy Again: Probably

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95
27 tasting notes

Yutaka Midori isn’t just the name of this tea, it’s also the breed, and this breed is known for it’s good flavor. O-Cha’s Yutaka Midori is great. Very green, vegetal, grassy and delicious. Multiple infusions with great flavor/color. Probably the best Sencha you can find.

Preparation
155 °F / 68 °C 0 min, 30 sec

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90
10 tasting notes

I’ve been sipping on this tea for a few weeks now and it has quickly become one of my favorites. So much so that I had to order this years shincha version! The taste of this deep steamed fukamushi is out of this world. I’ve found that I can consistently get three very good brews out of one serving. My favorite is always the first, but I suppose that is with all green teas. For me, the first cup is the true essence of whatever specific green tea you are drinking. With this yutaka midori, the first cup is dark green and has layers upon layers of flavor. The second cup is even more of a brilliant green and still tastes great. The price is also good in my opinion. BUY THIS FUKAMUSHI :)

Flavors: Asparagus, Grass, Seaweed

Preparation
170 °F / 76 °C 0 min, 45 sec 1 tsp 6 OZ / 177 ML

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95
1 tasting notes

I used 4g of tea in 4 oz. of water…

- steep #1 (68 deg. C, 60 sec.) sweet, chestnut, vegetables, umami…delicious taste…liquid is clear if the kyusu is not shaken during pouring, when I make one “swinging” move, the liquid is not so clear

- steep #2 (71 deg. C, 20 sec.) deep green broth, still sweet taste, grassy taste comming in, still full of umami…fukamushi shincha as good as it gets

- steep #3 (74 deg. C, 45 sec.) a little thinner brew, but still excellent for 3rd brew, thick soup, grassy, some umami still there

- steep #4 (77 deg. C, 80 sec.) this one is quite thinner, but because there is not much bitterness, it’s still enjoyable

Excellent tea, this year (2012) is on par, or even better as the 2010 tea.

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