This tea is a wonderful mixture of green colours and the leaves form thin, smallish pieces that are crisp to the touch. Like little grass shards.

It has a very sweet and grassy scent that is rather mineral and thick. I would say it smells astringent (if that is possible).

water – 80ml
Raw leaves – 5g
Temperature 60°C for first steep and 80°C thereafter
Four steeps – 2 minutes, 30 seconds thereafter

First steep – 2 minutes – 60°C
Cloudy yellow in colour. I exclaimed “Holy Monkey” when I tasted this…it’s bizarre. Sweet and buttery with mineral and astringency but altogether it tastes like some sort of Japanese soup broth but almost luke warm in temperature.

Second steep – 30s – 80°C
Cloudy yellow green now. It still reminds me of a soup broth. Very creamy, buttery, sweet and vegetal but there is something about it….something that makes it taste strange. More like an Oolong than a green I would say, like a milk oolong meets a mineral green tea.

Third steep – 30s – 80°C
This steep is less creamy and buttery but it is still noticeable in the after taste. The sweetness is now not masked as much as the other steeps and it has a slight toastness about it.

Fourth steep – 30s – 80°C
Now it tastes more like your standard green tea. It’s sweet, grassy, mineral, floral and delicious. This steep is more of what I was expecting throughout for this tea, I don’t think I have ever preferred a teas final steep above any other steeps before.

This tea was just way too bizarre for me and I feel it would be unfair to rate it…well I don’t have a clue what to rate it as anyway. It just is not for me, or at least not at this time.

ian @ YUNOMI

The brothiness you are tasting is the umami in the leaf, produced by theanine. This umami flavor is fifth flavor in addition to sweet, sour, salty, and bitter, and has been an essential part of Japanese cuisine for the last century. Shading the tea plant before harvest preserves the theanine and prevents the more astringent tasting antioxidant catechin from forming (gyokuro for about 3 weeks, kabuse for 2 wks, and tencha for 4 weeks before tencha is ground into matcha powder).

I myself was blown away by the umami flavor of kabuse when I first had it, and it took me a few months before I learn to like it, then fall in love with it. In any case, I enjoyed reading your tasting note…it helps me to know how to explain a tea to people who have never tried it before. Thank you! (Ian, Yunomius Tea Merchant)

KittyLovesTea

Thank you for the information, I always enjoy to read how teas are made and where they are grown. I have never tasted anything like this tea before and it certainly surprised me with it’s flavour. I’m a member of the Yunomi tea club so perhaps I will get used to it over time, or even find something similar that I do like. At least it was an experience :)

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ian @ YUNOMI

The brothiness you are tasting is the umami in the leaf, produced by theanine. This umami flavor is fifth flavor in addition to sweet, sour, salty, and bitter, and has been an essential part of Japanese cuisine for the last century. Shading the tea plant before harvest preserves the theanine and prevents the more astringent tasting antioxidant catechin from forming (gyokuro for about 3 weeks, kabuse for 2 wks, and tencha for 4 weeks before tencha is ground into matcha powder).

I myself was blown away by the umami flavor of kabuse when I first had it, and it took me a few months before I learn to like it, then fall in love with it. In any case, I enjoyed reading your tasting note…it helps me to know how to explain a tea to people who have never tried it before. Thank you! (Ian, Yunomius Tea Merchant)

KittyLovesTea

Thank you for the information, I always enjoy to read how teas are made and where they are grown. I have never tasted anything like this tea before and it certainly surprised me with it’s flavour. I’m a member of the Yunomi tea club so perhaps I will get used to it over time, or even find something similar that I do like. At least it was an experience :)

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Bio

I’m 30 years old from Leicester, England named Kayleigh. I have a wonderful husband called Richard whom I am very lucky to have in my life.

I started off many years ago drinking herbal and fruit teas which over time peaked my interest in trying new types. Eventually I began to import and sample many different teas and cultures which I still do today. My life goal is to try as many teas and ways of having tea as possible.

Tea wise my cravings change constantly from pu erh one month to jasmine green to the next and so on.

I adore cats and have six of my own called Cassie, Mr Sooty Pants,Ivory Ruby, Lady, Misty and Ollie.

I also have two fish tanks which thankfully my cats have no interest in. They house an array of tropical fish and shrimp.

I am a proud vegetarian and have been for the majority of my life. When I say vegetarian I mean just that as well, no fish or seafood, no chicken now and again, no animal products such as gelatine and cochineal.

I also enjoy watching Japanese Anime and horror films.

I am always up for tea swaps so if you see anything in my virtual cupboard then please contact me.

A short list to help swapping with me easier though honestly I am not fussy and am willing to try anything. Plus the notes below are usually, sometimes I love a tea that has an ingredient I tend to dislike and other times I hate a tea that I thought I would love.

Likes: Any fruit but especially melon and orange, vanilla, all tea types (black, green, white etc), nuts (any), flowers, ginger, chai.

Dislikes: Licorice, aniseed, clove, eucalyptus, lavender.

My rating system
I have my own way of rating teas that makes each one personal. I have different categories, I rate each tea depending on what it is made of. For example: I rate green teas in a different way to black teas or herbal teas. So black, white, green, Pu Erh, Rooibos, Oolong, blends and tisanes all have their own rating system. That way I can compare them with other teas of the same or similar type before for an adequate rating. And when I do give top marks which is very rare I am actually saying that I would love to drink that tea all day, every day if possible. It’s a tea that I would never turn down or not be in the mood for. So while I agree that no tea is 100% perfect (as nothing is) I am saying that it’s as close as it comes to it. After all, in my book the perfect teas (or close to perfect anyway) are ones that I could drink all the time. That is why you will find a high quality black or Oolong will not have as high a score as a cheap flavoured blend, they are simply not being compared in the same category.

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