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Recent Tasting Notes
The more I drink Matcha Miyabi from Den’s the more I fall in love with it.
Creamy and smooth, sweet and delicious. Pleasantly vegetative with very little bitterness.
It’s worth the extra gadgetry. And… anyone who has gotten to know me at all via these little online interactions must know how difficult it is for me to say such a thing.
This tastes so good this afternoon. My stomach was a little upset earlier (I guess it sorta comes with the territory when I’m taking all these antibiotics)… and this is so pleasantly coating my tongue and esophagus… and I really needed that! Beautifully sweet. A nice, vibrant vegetative quality. Very, very little bitterness. Smooth, thick and creamy.
My review of this tea recently published on the Tea Review Blog. Here’s the link if you’re interested:
From the looks of it, I have just a few more servings left of this Matcha… I sure did enjoy it!
Taking a little Matcha break in between infusions of the Amethyst Oolong.
For fun, I added a sprinking of “True Lime” which was sent to me in a swap package from a friend. It definitely adds a pleasant tartness and seems to cut through some of the Matcha sweetness (not that Matcha sweetness is a bad thing, I quite adore the sweetness of matcha). Nice!
it’s still smooth, creamy, and sweet though… just with a new dimension of flavor and I’m liking it a lot!
Yep… matcha. I thought I had had enough of gadgets for the day as I am using a teapot, mary pop-in and tea cozy as opposed to my standard smart brewing device… but apparently not, since … I found myself walking to my tea cupboard and removing my chasen and chawan. I don’t know why I did it. I didn’t even think about it, it was like… “habit.”
Anyway… here I sit with a bowl of Matcha Miyabi in front of me. Pleasant, sweet, and that ever so slight touch of bitterness that I find so appealing. Lovely. So lovely, in fact, that just for fun, I have decided to give it another point or two…
This is my first tasting of this Matcha from Den’s although I received the order well over a week ago. So many teas to taste…
The color of the prepared Matcha is a beautiful shade of bright green. Makes me wish I could paint with it!
Ahhh… Matcha! Thick and sweet and absolutely delightful. The flavor is smooth with no astringency, but I do taste a slight bitterness to it… but a good bitterness! It tastes very rich.
As yummy as this Matcha is, I do think I prefer DoMatcha. Perhaps I’m a bit spoiled? But, this is certainly good and worthy of my beautiful chawan. (Wanna see? http://www.flickr.com/photos/eccentricpastiche/4503534853/ )
Number 2 from the Den’s sampler — this was what they put in for the variable, seasonal tea. It’s leaves are lovely and delicate, almost feathery, and very green. They smell juicy and vegetal, like the unflavored Chinese greens I’ve tasted: a mix of cabbage, spinach, asparagus and butter, but there is also a fresh, field-like note to them. I hesitate to call it grassy because some people view that as a negative. Bucolic would be an apt substitute. There is something else as well, a slight marine scent. It’s interesting to me that this can coexist with the pastoral one. It’s rather like what you’d expect to smell if you were standing in coastal farmland.
60 seconds at 160F got me a gentle chartreuse colored liquor with extremely fine solute suspended in it. The aroma was very like that of the dry leaves, though milder.
The taste is fresh and pleasant, vegetal but not as much so or as buttery as in the Chinese greens I’ve tasted. Though I haven’t tasted that many green teas and certainly have not knowingly tasted a sencha before, this is what I think of when I think of what a green tea tastes like. It’s a sort of Platonic ideal of green-teaness, which is a cool association, though I have to wonder why I have this archetype in my head when I have no experience to back it up.
I was relieved that it wasn’t bitter or grassy (in a bad way), and I think it’s the sort of taste that will grow on me. Though I’m naturally drawn to the big, bold, robust flavors of black teas, there are times when you want a sauvignon blanc rather than a big cab.
Steepsterites, I think I have been struck with a fit of madness. The taste of this sencha is eerily reminiscent of orange creamcicles – almost anyway, it’s not quite creamy enough. I keep being tempted to commit the ultimate heresy of adding milk to this green(!) tea to see if I could get that creamy-orange flavour to come out to play.
…Yeah, I know, it would likely just make the tea taste aweful.
It’s another tea from Den’s Green Tea Sampler and it’s probably my favorite that I’ve tried thus far. The scent when I opened the little packet was exactly like a freshly-peeled Navel orange and I could see some fairly large and numerous bits of dried orange peel mixed in with the sencha leaves. The sencha itself looked fairly broken-up although that might just be because it’s a sample and more crushable.
I didn’t think that 30 seconds would bring out much orange flavour, but it was surprising how much actually came out in the flavour of the tea. The orange has a bit of bitter tang, but at the same time the tea as a whole has a smooth, almost creamy-feeling taste which I found truly delicious.
The re-steep (@15 seconds) was still quite flavourful, though it tasted a bit thinner and more grassy/vegetale, like I’d expect from a sencha tea.
Sipdown no. 66 of 2016 (no. 277 total).
I forgot how much I like houjicha. When I did the big stash organization project, I found a number of opened or not optimally stored samples, all of which tasted pretty much like dust. But this was a full sized, never opened, hermetically sealed package. What a difference! And I’m sure that something less elderly than my package would be even better.
I steeped this one hot and short. Boiling for 1:30 according to package directions. It’s obviously green tea, but of a completely different tone than sencha or sincha. Less like vegetables or fresh cut grass and more of a slightly sweet tree taste.
Awesome. I’ll miss it.
Sipdown no. 173. A sample. I didn’t plan to drink this this late a night, but fortunately this sort of tea is supposed to be very low in caffeine. I’d put it in the basket of the Breville then had to leave the house and just got back.
This is really old and had been partially used, so it was open for a while. I remember well my first experience of it and it is truly a shadow of its former self. This is probably the first time I’ve experienced a significant degradation in flavor due to age.
There’s still a sort of green flavor, but much more rice flavor than when the tea was fresh. But in general, it’s just rather pale.
Note to self: Houjicha doesn’t keep. Drink soon after opening.
Flavors: Celery, Nutty, Rice
Den’s tea sample numero uno. I’m fascinated by the suggested temperature and steep times in the pamphlet that accompanied the sample “kit.” 15 seconds. Boiling. It’s intriguing enough that I have to follow it at least for the first try and see what happens. I just hope my reaction time is quick enough to be able to get the filter out in 15 seconds. Heh.
The leaves are uniformly brown but have gradations from a light milk chocolate color to a dark chocolate color. And they smell like…. toasted rice! Really toasted rice. Like the kind of toasted that sticks to the bottom of the pot and starts to carmelize when you don’t get the water/heat ratio exactly right. Fortunately, I’ve always loved that smell. :-)
At 15 seconds I get a liquor that is a tawny golden yellow, and a toasty aroma reminiscent of some oolongs but less intense and less full. The flavor, however, is surprisingly green! There is a roasted, nutty note, but mostly I taste a celery-like, sweet green flavor, with a bit of a rice-like flavor mixed in which I think is mostly coming from the aroma.
The second steep (20 seconds), brought out a slightly deeper, less green flavor, but I preferred the first steep. Next time I’ll go 15 seconds on the second as well and see what happens.
Like this one. Like.
This tea was drinkable, much better than sencha. Its a little earthy and a little nutty tasting. It had a light mouthfeel and not as tasty as the genmaichi. I’m trying to like green teas, but its really not working for me. I like many of the chinese and Indian green teas but the Japanese variety is baffling me.
I know I’m not supposed to make tea this way, but it tastes so good when I don’t follow directions. I used 2 tsp with 8 oz of 208 degree water for 3 minutes. Yeah, its green but it tastes nutty and toasty and way much better than the last time I made it. It smells just like it tastes too. I can drink this green tea made this way. I’m thinking my love for Yunnans and Assams is making me jaded. Now I have to try some macha.
I’m plowing my way through the Den’s Sampler. I’ve never had a Sencha before, and I’m still unsure whether or not I actually like green tea or not.
It smells like roasted and cooked vegetables. This is a medium bodied, lightly sweet tea. I’m not getting any of the bitterness that Den’s tea described. The aftertaste is very much like cooked vegetables. I think I like this best out of all the samples I’ve tried so far, but I’m still not in love with Japanese greens.
I like this green tea. The smell is nutty and the taste is nutty with vegetal notes. I received this tea in my sampler which also included a sencha tea bag which I really didn’t like at all.
Hopefully the loose tea samples will taste as nice as the Genmaicha tea bag. I haven’t drank green tea before so I’m new at this type of tea.
I was most excited to try this from my Den’s Tea sampler. This one was really pretty as it steeped.
I like this – it’s nutty and kind of sweet in addition to the obvious cooked vegetable taste. I’m really liking the sampler so far. I’d order this again! I’m also thinking that this would be good iced with some sweetener. Has anyone tried it iced? I need to start thinking about what tea would be good iced, because it’s really starting to get hot out. My days of drinking hot tea are numbered, I fear.
I agree with the other people who say that there’s matcha in with this tea, it has that same sort of creamy, thick mouthfeel. It has quite a grassy taste and there’s a slight hint of bitterness at the beginning – I’m not sure if that’s the tea itself or if I oversteeped it a bit. The end of each sip is sweet, however, and leaves a pleasent aftertaste. Not rave-worthy but still a good tea, IMO and of descent quality aswell.
I am finishing the last of the Genmaicha Extra Green that I received as part of the Green Tea Sampler pack from Den’s Tea. Yum! Delightful roasted rice flavor, sweet green tea, just a touch of bitter, delicious! Green tea doesn’t get much better than Genmaicha!
My order from Den’s arrived! I ordered a couple of teas as well as their Green Tea Sampler (just for fun!) so that I could get over the $30 so I could get the Gyrokuro.
This is the first tea that I’m trying from Den’s. The color of the tea is very bright green, much like a thin Matcha, but the aroma … is most prominently of Genmaicha. YUM! I love me some Genmaicha!
YUM! Did I say that already? I love the roasty-toasty flavor of Genmaicha. The matcha is not quite as prominent as the Genmaicha, but, it is still quite pleasant and mildly sweet.
This looks and smells a lot like the Ryokucha that I tried from Samovar – tea leaves and toasted rice kernels covered in a green dusting of matcha powder.
It doesn’t have quite the same full, savory flavour the Samovar version does. This tastes a bit ‘watery-er’ (for lack of a better word – taken by itself the tea isn’t watery) and it has a rather distinct grassy flavour that I don’t entirly care for. Maybe I’ll try cooler water and a longer steep next time.
I’m trying this blend in its teabag form, although I did get some of the tea loose-leaf aswell as part of the Green Tea Beginners sampler-thingy. The tea bag was just covered it matcha and the tea turned the water a bright green shade that looked very much like watered down matcha tea. The taste is an interesting mix of the matcha’s grassiness and the genmaicha’s roasted, malty flavours. I think the matcha has the edge in this tea, especially as you get down near the bottom when some of the powder has settled.
This seems to be a similar idea to Samovar’s Ryokucha, but I think the Samovar version is superior simply because it has more complexity and depth of flavour and because the malty genmaicha is the dominent flavour note.