This is a wonderful shincha. I ordered a quartet of these from Yuuki-cha this year, and have enjoyed them all. This one has sweetness, delicate vegetal flavors, and milder umami—less briny than many of the fancier shinchas. I am happy through at least 4 infusions in the morning, about 1 gram per ounce of water at 160 degrees in my kyusu, 30" to start, then 10-20", 30-45", 60-90 seconds.
I think I prefer the Honoyama to this one, but this and the Sayamakaori were both about equally delightful.
I put together a tea tasting note on my web site here (no adds, no sales, just plain tea notes with some photos):
http://www.well.com/user/debunix/recipes/YuukiChaShinchas.html
The leaves are exceptionally sweet smelling, and the longest of the beautiful leaves of the three shinchas I’ve tried so far (Honoyama and Tenryu Misakubo). The liquor, as before, is bright, light and beautiful.
5 g leaf, 5 oz kyusu, water 160 degrees x 30", 15", 30".
