Organic Handpicked Midori First Flush 2013 (From NaturaliTea)

Tea type
Green Tea
Ingredients
Not available
Flavors
Cut grass, Floral
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by ian @ YUNOMI
Average preparation
140 °F / 60 °C 2 min, 0 sec 5 oz / 150 ml

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From Yunomius

Tea farmers in Japan call the very first buds of spring picked immediately “Hashiri Shincha” (走り新茶). For those who know a little bit of Japanese, hashiru (走る) literally means “to run”, but farmers use the form “hashiri” to mean “the first harvest”.

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3 Tasting Notes

80
4823 tasting notes

Backlog:

I changed the info on this tea a bit to show that it can be acquired from Yunomi, since that’s where I got it, as well as where the original poster got hers from.

Anyway … a really good, vibrant tea. Very fresh tasting. Sweet with a sharp bitter tone that added contrast. A good balance between sweet and savory.

Light, brothy character, very comforting to sip.

Here’s my full-length review: http://sororiteasisters.com/2013/09/05/yunomi-monthly-mystery-tea-samplers-club-naturalitea-01-organic-handpicked-midori-first-flush/

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1045 tasting notes

I got a free sample of this tea with my recent Yunomi.us order. MAN I love me some Japanese greens. This is very tasty Shincha :)

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85
72 tasting notes

I recently did a swap with KittyLovesTea, who sent me a very generous package of teas, most of which were Japanese (at my request). She very kindly included a pretty sizeable quantity of this tea – it smelled lovely, so I thought I’d give it a try last night!

As with all of the Japanese greens I’ve tried so far, I was really surprised by how small the dried leaves were! Some of them were almost needle like :O It had a lovely, fresh, grassy smell and the leaves were all a really deep, vibrant green.

I brewed up in my small glass pot, using pretty cool water (I followed the seemingly ubiquitous “warm water” steeping method – poured boiling water into my pot, left it for a short while, poured out into my two tasting cups, discarded the rest, poured the water back into the pot and then added the dried leaves).

The first infusion was sweet and mild, with a definite grassy, kinda floral flavour! It did have some of that savouriness, but it was mild and not too dominant! Later infusions were a little more balanced between sweet and savoury – still delicious and refreshing after our hearty dinner, though! :D

In all, this was certainly a lovely introduced to fine Japanese teas! I have enough left for another session, so I may try a similar set-up again, but using a Gaiwan. I don’t really have a small pot that’s suitable for sencha and other Japanese teas – maybe I’ll add a small kyusu and a gyokuro pot/set to my wishlist…! :D

Flavors: Cut grass, Floral

Preparation
140 °F / 60 °C 2 min, 0 sec 2 tsp 5 OZ / 150 ML

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