2011 Organic Miyazaki Kamairicha Sakimidori

Tea type
Green Tea
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Edit tea info Last updated by Jessie
Average preparation
155 °F / 68 °C 0 min, 45 sec

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4 Tasting Notes View all

  • “I am writing this for a few reasons: 1) to celebrate that Steepster is now loading in a bearable amount of time for me (though I just lost my first bit of post as I've seen people mentioning) 2) to...” Read full tasting note
    81
    nomadinjeopardy 658 tasting notes
  • “I got a sample of this for a tasting through the egullet.org tea forum, along with a sample of the Okumidori Kamairicha: Both Kamairichas in small gaiwans with about 75mL water, 2 grams of...” Read full tasting note
    84
    teaddict 311 tasting notes

From Yuuki-cha

NEW FOR 2011! This is a specialty pan fired green tea known as kamairicha! This particular organic kamairicha is made from the sakimidori varietal. We selected this one because we loved the sweet and ever so slightly floral taste!

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4 Tasting Notes

81
658 tasting notes

I am writing this for a few reasons:
1) to celebrate that Steepster is now loading in a bearable amount of time for me (though I just lost my first bit of post as I’ve seen people mentioning)
2) to remind myself to take the term “intensive summer course” more seriously next time
3) to scold myself for not having finished last year’s shincha (and to be excited for the new shincha I have on its way soon)

That’s pretty much all. This is still quite nice. I chose wisely with the pan-fired one. It’s got some buttered veggies goodness going on, but very sweet.

TeaBrat

did you end up throwing the old stuff away?

Jessie

Oh, nope! I totally made it sound like that. This is last year’s that I was drinking, and I have probably a cup left. It’s still tasty, just not as fresh. :)

Erin

Gahh you’re taking an intensive course? You brave, brave person.

Jessie

I am! I took this one as it’s an interesting but not terribly confusing art history course, I knew the prof, and it’s the only one that met twice two days a week rather than four days a week. I’ve made it through the midterm and paper and am in the home stretch but it’s been a wild ride and it’s only been two weeks! It’s nuts.

Erin

Woww good job, seriously!! I’m struggling with a REGULAR art history course. But I’m taking intro to archaeology too.

Jessie

Two summer classes is really challenging! Good luck. I found intro to archaeology quite fun, at least (depending on who’s teaching it!).

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84
311 tasting notes

I got a sample of this for a tasting through the egullet.org tea forum, along with a sample of the Okumidori Kamairicha:

Both Kamairichas in small gaiwans with about 75mL water, 2 grams of tea.

The teas are curly, very different from the needle-like bits of senchas, but a nice deep green appropriate to sencha. The leaves smell sweet and rich.

First infusions about 30 seconds because I checked the water temp just after I poured it, and it was hotter than expected—150 degrees. They’re both warm, roasty, toasty, vegetal, peas and corn and asparagus, but also a little lightly floral. Delicate yellow-green liquors.

2nd infusions about 30 seconds, temp about 150 degrees. A little more astringency in the Sakimidori, a little smoother in the Okumidori.

3rd infusion, 45 seconds, 155 degrees: still seeing that same difference, more sharpness in the Sakimidori, more smoothness in the Okumidori. I wasn’t sure at the 2nd infusion if the infusion times were a little off, but the differences were consistent through the next infusion.

4th infusion, 1 minute, 160 degrees: these are really, really nice teas. They are not senchas, but feel closer to a sencha in flavor than to a pan-fired chinese green tea.

5th infusion, 160 degrees, 90 seconds: the differences are lessened again. Still both are sweet and vegetal.

6th infusion, still 160 degrees—forgot to up the temp; time about 2 minutes (more carelessness); still entirely delicious, and just the most subtle difference between them.

7th infusion: spilled the Sakimidori. Enjoying the 170 degree, 2 minute infusion of the Okumidori a lot. Would have liked to try for another infusion, but the spill got the teakettle base and I want to let it try before I use it again. Sigh.

The leaves remain bright grassy green at the end of the infusions, obviously broken pieces but a bit larger on average than leaves of typical senchas.

Preparation
150 °F / 65 °C 0 min, 30 sec

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