Tea #3 from a teaswap with Mastress Alita. Thanks!
I prepared this as closely as possible to the guidelines given by Yunomi. Don’t have any Japanese teaware and I had a bad experience with some Japanese green tea last week, so I used 2.5g of leaf in a 60mL porcelain gaiwan for small steepings. I didn’t have a thermometer handy and the lowest temp setting on my kettle is 160F. The guildelines call for 140F, so I just let the hot water sit for a few minutes. Didn’t follow the guidelines for subsequent steeps which called for an increase in water temperature and volume.
First steep produced a very thick kind of slimy brew similar to the salted sakura leaf green tea I had last week. It was a little salty, mostly green umami with some grassiness behind that. It made my stomach turn a little, but not nearly as bad as the sakura tea. It reminded me of pickleweed, which is a plant I’m intimately familiar with that grows on the upland edges of the salt marshes in the San Francisco Bay. Pickleweed is known also known as sea bean and sold in higher end markets around here. Eaten as a vegetable by those who enjoy its taste.
Second steep was lighter, still kind of salty, less umami, more grass. Third steep was still lighter. I think I enjoyed the second and third steeps the most. I dug around the very pretty spent leaf in the gaiwan and noticed the leaves felt very slick. I wonder if this is a quality of Japanese greens.
So far, it seems that Japanese green teas that aren’t roasted or genmaicha don’t sit well in my stomach. This tea seems high quality given my limited knowledge, but something that seems to be an acquired taste for my palate. I’ll finish the rest of the sample but I won’t seek out more. Thanks again Mastress Alita :)