Tenryu Misakubo Shincha

Tea type
Green Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Shinobi_cha
Average preparation
160 °F / 71 °C 0 min, 45 sec

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7 Tasting Notes View all

  • “This is my very first experience with Shincha! I ordered two Shinchas from Yuuki-Cha, this one and also an Uji Gokujo Shincha (which I will be reviewing when I try it). I brewed this Shincha in...” Read full tasting note
    83
    teafreak 62 tasting notes
  • “Delicious. Vibrant colour. Aromas are in the nutty spectrum. Has that fine balance between savory and sweet, finishing clean. Price: $25.00 for 100g Buy Again: Yes” Read full tasting note
    91
    camw 26 tasting notes
  • “ The dry leaves in their bag smell vegetal and sweet, and transform from very deep dark green when dry to bright and lighter green of the fresh young leaf when wet afterwards. Pretty. Infusing...” Read full tasting note
    85
    teaddict 311 tasting notes
  • “I tend to steep Asamushi a tad longer than fuka and chu. 1 min to 1.5 first steeps are normal for me with these. at 1 min..nice balance of sweetness and astringency. Good umami here. 2nd steep 30...” Read full tasting note
    86
    iannon 11 tasting notes

From Yuuki-cha

Light Steamed 100% HANDPICKED asamushi sencha!! We especially chose Tenryu Misakubo because of the obvious high standards that have been attained to in both cultivation and processing. Authentic handpicked light steamed sencha grown and cultivated naturally like this one are very rare in Japan these days because of the time and effort that must be given by a dedicated farmer to achieve the expertise that is required to produce teas of this nature.

An incredibly delicate tea that is smooth and richly sweet with a liquor clarity that is superb. It has a balance and purity of flavor that clearly sets it apart making it a real treat for all the true tea connoisseurs out there that never go without analyzing the purity and cleanliness of the tea that they are drinking. Tenryu Misakubo really is a true purist’s delight embodying both elegance and grace!

Origin Tenryu, Shizuoka, Japan
Organic Certification(s) JAS
Harvest Date Mid-May 2010
Harvest Period 100% Ichibancha (First Harvest)
Harvest Method Tezumi (Hand-picked)
Steaming Asamushi (Light)
Varietal(s) 100% Yabukita
Brewing Suggestion • 1 gram of leaves per 1oz of water at 70°C for 1 minute.
• Second & third infusions at 70-75°C for 10-30 seconds.
NET Weight 100g/3.53oz (2 × 50g packets)

About Yuuki-cha View company

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7 Tasting Notes

83
62 tasting notes

This is my very first experience with Shincha! I ordered two Shinchas from Yuuki-Cha, this one and also an Uji Gokujo Shincha (which I will be reviewing when I try it).

I brewed this Shincha in my 5 oz Kyusu following the instructions that I was given by Yuuki-Cha. They recommended 5 steepings, with increasing steep temperature and time.

The first steeping surprised me because it was very mild. There were some hints of umami and sweetness in the tea, but it wasn’t as strong as I thought it was going to be.

As I steeped this tea a few more times, I tasted a little more astringency, but it continued to be a mild tea with a kick of sweetness as it hit the tongue. Very good!

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91
26 tasting notes

Delicious. Vibrant colour. Aromas are in the nutty spectrum. Has that fine balance between savory and sweet, finishing clean.

Price: $25.00 for 100g
Buy Again: Yes

Preparation
160 °F / 71 °C 1 min, 0 sec
Shinobi_cha

Have you thought about adding a third section?
Price:
Buy Again:
Why: (Here you could simply say, Yes, good price, or worth the cost, or No, too expensive, or not worth the cost, or Maybe, not my favorite/preference, etc). That way we’d know the reason if you’d buy it again or not…

camw

I guess the buy again was intended mostly for my own reference, but it wouldn’t hurt to include an extra line or two.

Shinobi_cha

That makes sense. Of course, don’t worry about me, sometimes I’m just curious to know the reason why something was (re) purchase-worthy or not. Especially if it was a tea that I was already looking into.

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85
311 tasting notes
The dry leaves in their bag smell vegetal and sweet, and transform from very deep dark green when dry to bright and lighter green of the fresh young leaf when wet afterwards. Pretty.

Infusing 4.5 gram of tea in my 5 oz kyusu (about 150 mL water) with water at 160 degrees, after 30" the first is light and sweet and vegetal; the second (15") is sweet, a bit heavier with some sweet vegetal flavor and a bit of vanilla, a touch of umami but not much (a 30" second infusion was too heavy bodied when I tried that yesterday), and the third infusion (again 30") is more like the second, but the astringency starts to increase a little, but not enough to interfere with my enjoyment of the sweet vegetal flavors.

Delicious.

I think that shorter 2nd infusion allows the elements that have already started to leak from the wet leaves to be recovered without too much more coming out of the leaves (which would result in in an infusion strongly biased towards the umami, too much so for my taste), and then the 3rd infusion, there is not so much rushing out into the water, so an infusion the length of the first works fine.

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

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86
11 tasting notes

I tend to steep Asamushi a tad longer than fuka and chu. 1 min to 1.5 first steeps are normal for me with these. at 1 min..nice balance of sweetness and astringency. Good umami here.
2nd steep 30 seconds. 3rd steep 1-1.5min, 4th steep + 2 min.

Preparation
155 °F / 68 °C 1 min, 0 sec

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