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Recent Tasting Notes
Thanks for this sample derk :) It’s the first goishicha I’ve ever tried!
The tea has a pungent aroma. When dry, I detected notes of peach, alcohol, wooden cabinet, and lemon zest. On the other hand, after the rinse the smell is more milky, sweet with notes of fermented fruits and pollen.
Taste itself is very mild and dominated by milky sweetness and lemon-like sourness with a base note of sandy earth. Mouthfeel is very smooth and silky, but not thick.
Flavors: Alcohol, Fruity, Lemon, Lemon Zest, Milk, Peach, Smooth, Sour, Sweet, Wood
Hardy little Gyokuro that brews up rather consistently. Quite grassy with a nice backbone of green melons in the aftertaste. Slightly sweet, but not as perceptible. Little to no astringency detected.
Flavors: Grass, Grass Seed, Green Melons, Sweet, warm grass
This is a beautiful and rare tea offered during spring harvest from Yunomi. I decided to pre-order a small amount this year to give it a shot, and i am so glad that I did! The leaves give off an enticing sweet scent of cream, hazelnut, and honey. It’s amazing how dessert-like this Sencha smells. The brew’s taste lies someplace between an Anhui Yellow Tea and Fresh Gyokuru. The cup begins with a spring water juiciness with a thick body and ends with a slight vegetle tannic finish. It’s a wonderful brew, and I’ll be adding this to my must-haves spring harvests!
Flavors: Freshly Cut Grass, Hazelnut, Honey, Milk, Sweet, Tannic, Vegetal
This is the last tea from my 2019 Shincha order. Since I stored it mostly in the fridge and only opened now, I am hoping it retained at least part of its freshness. After opening I notice that the leaves are quite broken up, I will need to be careful not to overbrew this one.
In the preheated pot, I get an early spring aroma of freshly ploughed soil, sprouting grass and mild flowers. It’s pleasant, but not too pronounced. After the leaves have been infused, the scent is mostly vegetal and kind of nondescript.
After drinking I can say that, just like the dry leaf aroma, the taste profile is well balanced and pleasant, but not very pungent. This tea lacks the umami known from shaded teas. Instead, it has more of a creamy vegetal character with a soft sweetness, crisp tartness, and a bitter backbone to balance it out. One of the vegetables that it reminds me of is okra.
In all fairness, the flavours are not what caught my attention first when drinking the tea. I was just taken aback by the incredibly thick and creamy texture.
The aftertaste is at first mostly grassy and astringent, but later develops a long-lasting sweetness in the throat. There are some notes of onion as well as hyacinth.
This would be a good tea for those who don’t like the profile of gyokuro and prioritize mouthfeel and huigan in their teas. It can also wake you up just like any other good Japanese green tea – these are still my favourites as far as getting my mind in working mode is concerned.
Flavors: Astringent, Bitter, Creamy, Flowers, Freshly Cut Grass, Grass, Green, Sweet, Tart, Thick, Vegetables, Vegetal, Wet Earth
I absolutely love kabocha, and I have a newfound love of hojicha. So, I was very excited to see this offering by Yunomi. I bought 2 20gram bags because it was almost sold out, and I thought I would love it. While I do enjoy it, there isn’t much of a pumpkin flavor. It’s a bit savory, but the flavor is very mild. Still quite enjoyable, just not what I was expecting.
This was sent to my by the lovely derk!
Ok, so I’m going hard for the music right now and left my kettle (you know, the one without the keep warm function) sit for 15 minutes after boiling. And then, after that, I still didn’t turn down the music and I don’t know how long my beeper was going off before I went to get the tea. So while I aimed for 212F/8min, it’s probably wildly off.
Anyway, this tastes like coffee? I’m so confused. It tastes like a roasted, nutty coffee, and I don’t know how that works? I’ve really been jonesing for coffee lately (I know, revoke my login), and getting the new Keurig machine has led to me buying a bunch of coffee and drinking it. So yeah, this hits the spot. Very VERY much like nutty coffee.
So thanks for the sample derk!
Flavors: Coffee, Nutty, Roasted
No notes yet. Add one?
This is supposedly a rare tea cultivar, plus it is an aged Japan black, which is also not very common.
As is always with tea from Japan it is broken up into pretty small pieces. The wet leaf smells strongly of leafy greens, sea, sourness and umami. The taste largely follows the nose. Sourness, medicinal herbs, seafood, soy. Pretty smooth and understated.
This is pretty far from a regular tea territory flavor-wise, bordering on medicinal herbal concoctions or traditional Asian food. I was not a big fun, to be honest.
Flavors: Medicinal, Seaweed, Sour, Soy sauce, Spinach
This is not the most complex or unique sencha, it’s just very solid. It has clear liquor, a well balanced astringency and bitterness as well as a good range of flavours. The body is medium and the mouthfeel on the oily side I’d say.
I didn’t find the aroma to be particularly strong, but I did detect notes of green vegetables, banana, baked bread in the dry leaf scent. First infusion is very mineral and yeasty with a light sweetness and an intriguing spiciness. There are marine notes as well as a bone broth flavour. Subsequent steeps highlight more of vegetable and fruity flavours, such as broccoli and peach. The aftertaste has a sugary sweetness throughout, but not that much going on beyond that.
Flavors: Baked Bread, banana, Broccoli, Broth, Drying, Fruity, Marine, Mineral, Peach, Pleasantly Sour, Spicy, Sugar, Sweet, Umami, Vegetables, Yeast
I continue my little personal exploration of Japanese black teas. This is the aged tea (2016 harvest) from the northern coast of Japan, from Matsue – which is not far from Hiroshima. As is common for Japanese blacks, this tea is quite chopped up into small pieces.
The dry leaf has a strong umami smell of vegetable broth, with the secondary notes of seaweed and soy sauce. The tea, which I prepared in the Western style, is pale of color. The dominant notes are of the same boiled vegetables: cabbage, carrots. Also present are seaweed, tartness, and the unavoidable tongue-puckering Assamica maltiness.
The vegetable taste lingers quite a bit and coats your mouth. Unfortunately, the Assamica tartness readily lingers as well, and since the tea is so finely chopped-up it is really easy to overbrew it.
Overall, the taste is not by any means complex, but somewhat unusual and pleasant – especially if you are into soups and boiled vegetables. It would be interesting to see how this tea would come out if the leaves were preserved intact. I honestly do not understand that insatiable desire of Japanese tea makers to pulverize any cha that comes their way.
Flavors: Carrot, Malt, Seaweed, Soy sauce, Tart, Vegetable Broth
This sencha seems to be more about the flavour than anything else really. Having said that, the empty cup aroma is quite distinctive – and reminiscent of Taiwanese high mountain oolongs. The taste is balanced, but also a bit muted. It is a mix of bitter, sour, brothy, salty, and sweet flavours, with a fruity aftertaste that leaves a constrictive, cooling sensation. The mouthfeel is oily I’d say. Overall, it is different from other senchas I’ve had, probably mostly due to its processing, but not really better.
Flavors: Bitter, Grass, Green Apple, Salty, Sour, Sweet, Umami
Another tea from 2019 shincha sampler. This one is nicely balanced, but doesn’t break any new grounds I’d say. Smelling the leaves reminds me of freshly cut grass, chestnut, and chicken meat with a faint floral component. First infusion has a very good bitterness complementing the umami, chestnut sweetness and a sort of nutty earthiness (quite different from the crisp nutty taste you tend to get in Chinese greens). It is also a bit tart and has a citrus fragrance. The liquor has a medium to full body and the mouthfeel lies somewhere between milky and creamy. Later infusions are also pleasant, but ultimately less interesting. They are more grassy and tangy, with a distinctive throat warming sensation.
Flavors: Bitter, Chestnut, Citrus, Freshly Cut Grass, Meat, Nutty, Tangy, Tart, Umami
I would not rate, as I have no idea what I am doing. See for reference:
Exactly me. My first matcha. And I have it for long. Two years. All the time air-sealed.
Anyway, I tried to prepare it best as I can. It is old one (probably) so… okay – still tasty though. Grassy, vegetal, full of umami.
Nice surprise for me. It is drinkable. But probably not so good as new one. But when I do not know where I had put it. Before that I did not had a bowl. Before I did not had a matcha whisk.
Note: I have no idea how hot the water was – 70°C maybe? I guess so. I have no idea about how many powder I have used. Maybe 2 grams, or maybe 3?
Flavors: Cut grass, Umami, Vegetal
This one of the better teas I got from Yunomi. The leaves are beautiful with a deep green colour and have an aroma of pine, green apple and green beans, complemented by yeast in a preheated pot. Wet leaves, on the other hand smell of freshly cut grass and cream.
The taste is well balanced and crisp with nutty bitterness, almost fruit-like sweetness and a light citrusy finish. First infusion is more similar to a gyokuro with strong umami, bready notes, and sweet aftertaste. Later infusions are more grassy with more bitterness as well.
Mouthfeel is very thick and unusually creamy for a sencha. It is active and warming in the throat, very nice overall.
Flavors: Bitter, Citrus, Creamy, Freshly Cut Grass, Grass, Green Apple, Green Beans, Pine, Straw, Sweet, Umami, Yeast
This is quite a bitter green tea that is hard to brew right. I like it more as a cold brew, but even there, it doesn’t stand out from the crowd. It does have some interesting characteristics, like a mild buttery/nutty taste and aftertaste, a spicy finish and cooling throatfeel, but overall just isn’t very appealing to me.
Flavors: Apple, Bitter, Butter, Drying, Nutty, Sour, Sweet
Quick tasting note:
I had it in the afternoon and now writing it after watching Cirque de Soleil show on TV. Love it!
As for “tea”, I took two teaspoons for 300 ml glass mug. Hot water.
Other family members thought it’s weak, unflavourful.
But my senses are saying something else. I liked light roasted notes, bit nutty, bit coffee bitterness (I had dark coffee just once, otherwise I drink cappuccino or latté, if I do).
It was interesting and I will try cold brew too.
PS: tomorrow I am leaving for week long holiday. No, or very limited internet connection. Taking my DF teas with me to drink while other will have afternoon coffee. I won’t make tasting notes for sure. I will be okay, I will come up with some very nice tea!
Lately I’ve had intense cravings for Japanese green tea and finished my stash in record time. With still a month to go until shincha season, I bought a 20g pouch of this as a stopgap. Yunomi teas in my experience aren’t that impressive but they are one of the few Japanese vendors who offer samplers which I appreciate since I didn’t want to be stuck with a 100g bag of last year’s tea.
For this tea, I used 2.5g in a 150ml kyusu starting with 140-145 F water and steeped for 1 minute. Leaves had the signature scent of warm grass and nori seaweed. In the warmed kyusu, I got new aromas of spinach and stir fried kale and swiss chard. The first steep is light and mellow with the taste of freshly cut grass, umami, and a little sweetness as it cools. A little reminiscent of kabusecha though not as earthy. Second infusion is with hotter water, anywhere from 165 F to boiling, and has a thick deep color and texture. Strong vegetal taste like broccoli with a bit of chalkiness. It’s like drinking a thin matcha. Third steep is flatter with a generic green tea flavor.
Though not a particularly exciting tea, it’s still quite serviceable and decent for a year old sencha. Doesn’t resteep well so it’s kind of a “one and done” tea.
Flavors: Grass, Sweet, Umami
A first gyokuro, courtesy of the benevolent Togo, thank you <3 I think this may also be the first tea I’ve had from our second swap. Is kabusecha a gyokuro? If so, this is my second.
It is a rough morning in the house of derk. I’ve had to close my door and put on a record to keep the negativity of Housemate #2 at bay. Somewhere along this timeline I acquired a Ravi Shankar album and this is the first performance on it: https://www.youtube.com/watch?v=hjjOXIoCLPI
I’m still in the midst of this session but feel the need to write. After reading through the reviews of this tea (this is why Steepster is so helpful!), I prepared the entire 7g of dark green, shiny leaves in a 60mL gaiwan since I do not own any Japanese teaware. First boiled the water, then let it cool by passing it between a few vessels, warming the leaves during that process. The warmed leaf emitted a thick cloud of pine, sugar cookie and beef along with a fruity quality.
I did not keep track of steeping times beyond the initial 2 minutes and let the force guide me. The gyokuro soaked up so much water in the first brew that I barely got maybe 25mL of tea. Due to the liquor’s thickness, though, it seems like an appropriate amount to sip. Bitter with a moderate umami, like dandelion greens simmered with lamb or beef bones. Umami aftertaste with lingering bitterness and what I perceived as a whisper of smoke.
The tea maintained this character for at least 3 more steeps.
With the fourth steep a bright sweetness presented at the top back of the mouth. I sipped some of the leftover water that had cooled and that intensified the sweetness. I think this is something I will do in between these small cups. Later, that sweetness seemed to migrate down into my throat and into my chest. I’m on the 7th infusion now and the thickness has faded while the bitterness and beefy umami are still present, now with a lighter but still dark vegetal tone like kale and asparagus. All I’ve had to eat this morning is half a roll smeared with a bit of brie style cheese I picked up from a cheesemaker on my way home from work the other day. My stomach is not queasy at all. I’m pretty relaxed. Gyokuro is interesting. I think I enjoy it more than sencha.
Flavors: Asparagus, Bitter, Cookie, Dandelion, Kale, Meat, Pine, Smoke, Sweet, Thick, Umami, Vegetal
Let me start by saying I’m not sure this is the right listing for this. I know it’s Yunomi and I know it’s Genmaicha. That’s all I know. Anyway, I guess I never reviewed this, even though I’ve been drinking it for a month and a half now.
I really can’t give distinct brewing parameters on this one because I brewed it with 5g for 1.5 minutes in 16 oz of water, and it was way too weak, so I stuffed about another two scoops of tea in and brewed it for another 45 seconds and it was much better.
Taste is… wonderful. I’ve been drinking this for awhile now so I can’t give you my first thoughts on it but my ongoing thoughs are that it is a nice balance between green tea vegetal and brown rice toasty. Just the perfect combination. It tastes like a green tea rice cake, If I would have to label the flavor. There is definite seaweed flavor to this, but that fine with me because I love seaweed. I would make seaweed salads if I knew where to get it! I’m also getting, as I said, that roasted flavor that tastes a bit like toasted bread. That’s pretty much the extent of this tea – seaweed and toast. It sounds like it would be disgusting but I adore it. For me, this is a great tea. I will recommend it however, knowing that many others might not go for it like I do. And that’s fine. To each their own.
But I love it. :)
Flavors: Brown Toast, Roasted, Seaweed, Vegetal
Don’t have much to add as there are already very good descriptions of this tea.
It is almost like eating a sugar cookie with buttercream-cherry icing — heavy on the butter, light on the floral cherry — while sitting on bed of fresh and fragrant sweet grass.
A second steep brings out more of the spinach vegetal flavor of the sencha and the cherry blossom becomes even more subtle but it’s still a delightful sip.
Thank you Mastress Alita.