362 Tasting Notes

84

This is an organic sencha genmaicha from Kyoto. The rice is brown rice from Nara Prefecture and the sencha is first harvest aka shincha versus bancha. For the most part, it is a good genmaicha and has nice toasty brown rice notes. I found it to be very temperature sensitive though.

I made it with 160Fwater in a banko kyusu. At 185F it was far too brisk for me. Astringent, extremely drying on my tongue, bitter. So I dropped the temperature down to 170F and then finally 160F. At this temperature, I got the familiar mellow aroma, umami, and a much better balance of sweet and bitter taste, less bitterness and was savory, had vegetal notes of greens, like grass, spinach. I re-steeped it 3 times. I also found making it in spring water was best. 170F was good too though.

It is a good price for organic first harvest sencha genmaicha. Recommended.

Flavors: Grass, Rice, Savory, Spinach, Toasted Rice, Umami, Vegetal

Preparation
160 °F / 71 °C 1 min, 30 sec 1 tsp 5 OZ / 140 ML
Cameron B.

Hi Kawaii! I’m not sure how I feel about shincha in a genmaicha… I feel like I really like the combination of the mellower bancha flavor with the rice, and it would be weird with a more vegetal, umami-forward base…

Mastress Alita

I’ve always preferred bancha in my genmaicha as well.

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88

Additional note:
Really been on a genmaicha kick lately. This is one of my favorites. Perhaps because it has a lot more rice than the normal genmaicha, no bitterness no matter how I prepare it. I can make it with boiling water for however long I want to make it. So it is great for those ultra-busy days that I don’t need a timer, and want to sip a good tea. I haven’t made it grandpa style per se but it’s probably really good that way too. It’s a really versatile and flexible genmaicha. There is a slight umami note, lots of toasted rice/barley, and popcorn notes.

Flavors: Popcorn, Rice, Roasted, Toasted Rice, Umami

Preparation
Boiling 5 min, 0 sec 6 g 5 OZ / 140 ML

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85

I’ve had kuromame cha several times which is roasted black soybeans steeped in boiling water but this is an interesting mix. Matcha, roasted black soybeans, roasted rice. So matcha iri genmaicha + roasted soybeans.

The dry tea is pretty with dusted green matcha and a few dark-roasted large soybeans. The pale to medium golden liquor smells faintly like beans, black soybeans, vegetal.

I used 5g in 120ml, boiling water 212°F, for 4 steeps: 30 sec, 1m, 1.5m, 5 min. On the last infusion, it was smooth, mellow, slightly sweet beginning, then chased by strong roasted rice and roasted black bean flavor. That was my favorite steep. So I’ll probably keep steeping it until there is no flavor. The earlier infusions, less bean, more umami, vegetal, roasted rice notes.

I think it’s underrated but a few of the reviews enjoyed it as I did. :D

Flavors: Nutty, Roasted, Soybean, Umami

Preparation
Boiling 0 min, 30 sec 5 g 5 OZ / 140 ML
Cameron B.

Yum, I like this one too!

Mastress Alita

I like this one! I’ll use it as ramen broth sometimes, too.

Tiffany :)

Sounds unique but yummy, will have to try this sometime!

Martin Bednář

I can’t imagine it too much, but I would like to try that!

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83

Additional notes. I brewed it in a Banko-yaki Kyusu, and it mellowed it out and astringency is gone. I would rate it much higher using this particular teaware but I know some may not have it so I will leave the rating at 83.

Banko-yaki Kyusu 150ml, 4-5g, three steeps: 180°F for 1.5min, 203° F for 30 sec, 212° F for 1.5min.

I hope you are all well!

Flavors: Toasted Rice, Umami, Vegetal

Preparation
180 °F / 82 °C 1 min, 30 sec 5 g 5 OZ / 150 ML
Cameron B.

I have a banko-yaki kyusu arriving today!

Martin Bednář

Now I want one too!

Kawaii433

Martin, that particular clay always seems to smooth out excess astringency in sencha… Etc. I hope you can get one :D

Evol Ving Ness

Omg, more tea ware that I need! You people!

Evol Ving Ness

This one is very lovely. Except for the $500 USD part.

Evol Ving Ness

What kinds did you get, Kawaii and Cameron?

Evol Ving Ness

Beautiful! And it is not $500. YOu’ll have to let us know how (differently?) the tea tastes when you start using it. Is it only used for green tea? Only sencha?

Cameron B.

I generally only use my kyusu for Japanese teas, and 90% of the time it’s sencha. But I have steeped wakocha, hojicha, etc. in them before!

Evol Ving Ness

Hmm, you are very sophisticated, Cameron :)

Evol Ving Ness

Also, this tezumi is a quite a find. I’ve been ogling all the things, but seriously, a kyusu is likely not a priority for me though I do have some sencha that needs saving.

Cameron B.

I know, they’re so dangerous! The shipping is quite high though, which keeps me from making another order.

Kawaii433

Nice, Cameron B. :)

Evol Ving Ness I’ve had this one for many years before I got into Chinese teaware but I did just recently get an inexpensive banko houhin because apparently, we can’t have too much teaware >.< haha. https://www.yuuki-cha.com/ougi-gata-houhin-banko-teapot?search=Ougi%20Gata%20Banko%20Yaki%20Houhin%20Teapot

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83

Quick note because I know a couple of you asked the difference between their regular and the duck rice genmaicha. This is pretty similar to their regular genmaicha. I like it slightly better. It has similar vegetal notes (albeit more grassy), there is a stronger roasted flavor, more rice flavor, and slightly nutty. If I make it any hotter than 160 Fº, it becomes too astringent for me.

Busy day but writing to say heya and posting this quick note. ^^

Flavors: Grass, Popcorn, Rice, Roast Nuts, Roasted

Preparation
160 °F / 71 °C 4 OZ / 110 ML
Cameron B.

Hi friend! I hope you get to relax later after your busy day!

Kawaii433

love love love love :D

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80
drank Genmaicha by Harney & Sons
362 tasting notes

First time trying H&S Genmaicha (rice with bancha in this one). It’s better than my first impression of it. The first time I tried it, I had sampled it with the Matcha Iri Genmaicha, Duck Rick Genmaicha, and their Golden Genmaicha.

I prepped it a few ways, I think the recommended preparation was the best, I steeped it longer, for 3 minutes as directed. Nice toasted rice flavor, slightly vegetal, light-bodied. It is slightly too astringent for my taste, dry tongue from it, which is probably why I preferred the Duck Rice Genmaicha more. The Golden Genmaicha was nice because it had a toasted nut flavor, and not as brisk as well.

Having said that, it’s a decent Genmaicha at a decent price. I’ve read some of the reviews on the net and a lot of people like it a lot and don’t like the others so much, so there’s that. Taste is subjective. ^^

Flavors: Grass, Toasted Rice, Vegetal

Preparation
175 °F / 79 °C

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85

I already wrote a review on it. So some quick thoughts. ^^

This is so comforting today. It makes me want to start drinking pu’er again lol. I don’t know why but I just haven’t felt like it at all the past few months.

It’s such a cute and tiny little mandarin that fits perfectly in my 110ml gaiwan. Last time I wrote about it I had it grandpa style. I prefer it this way better. I didn’t poke holes in it or anything. I just put the whole thing in there and hit it with a quick rinse of boiling water. Then I continued with quick 5 to 10-second infusions. Casual-like so not really timing it.

The smell is so nice. A tart citrus aroma. I really like it. The taste is really mellow for a ripe pu’er. No strong taste but very flavorful. Mainly of mandarin, citrus, citrus zest. There is a little sweetness to it, a very soft and good throat feeling because it’s so smooth. I really think these did get much better with time. That’s one thing I love about Pu’er tea. It can sit around for years and tastes better later on.

I guess because of the skin of the mandarin, it gives almost a menthol feeling in your throat after you finish sipping it. I am not a fan of menthol at all but this one doesn’t bother me at all. It actually adds to it. Gives it a medicinal quality to it.

Flavors: Citrus Zest, Smooth, Sweet, Tangy

Preparation
Boiling 4 OZ / 110 ML

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90

There’s a break in the impeachment trial. Such disturbing, horrifying, sad unseen footage shown. Thought I’d write a quick review during the break.

It’s been two years and these improve with age so thought I’d try another today. I put the dried tangerine stuffed with Pu-er in my little gaiwan and rinsed it with boiling water. It barely fit lol. The liquor is a really dark reddish/brown color, tangerine scent. Afterward, I did like 5 to 10-second infusions. So many times that I lost count. It’s fallen completely apart now lol. I can not emphasize enough just how mellow this pu-erh is compared to many. I am reluctant to even put “earth” in the taste profile because it’s that mellow. I haven’t been in the mood for any pu-erh tea for months but this was just wonderful and warm.

It’s a really nice, mellow pu-erh with no leather, fishiness, or strong overbearing notes. Tangerine, citrusy notes and aroma, filling the room.

So time did, in fact, make this even better. I have a couple more. I just ordered from TeaVivre and I am looking forward to trying Quanzi green mandarin pu’er. I added that as a sample. If it is as good as this, I’ll be a happy camper.

Flavors: Citrus Zest, Citrusy, Earth, Smooth

Preparation
Boiling 0 min, 15 sec 4 OZ / 110 ML
ashmanra

I am nearly out of my Premium Jasmine Dragon Pearls. You are tempting me to add more tea to the order…

Kawaii433

ashmanra hehehehe Now that I’m back and I can even update my profile (yay), my temptation has gone up 10-fold. Oy vey~

Lexie Aleah

I’m drinking Teavivre’s Green Mandarin Orange Ripened Pu-erh right now what a coincidence!

Kawaii433

Lexie Aleah Yum! I have that one in line for tomorrow! :D

derk

Kawaii appears again! I’m just now watching trial videos from today. Disturbing indeed. I haven’t had any shou this winter besides white2tea’s channel orange, a different take on this style of chenpi puerh. My body feels warmer this year compared to others so I’ve been drinking lighter tasting teas like darjeeling, whites, unroasted oolong and sheng. But this sounds nice :)

Kawaii433

derk! :D I really, really like white2tea’s channel orange. This year something is up with my body too. Far less shou, black tea even… Greens and light oolongs here.

LuckyMe

Nice to see you back on Steepster. I’ve been following the trial too and I’m not sure what to be more outraged about. The storming of the Capitol or the lack of impartial jurors in this trial.

Kawaii433

LuckyMe 100%

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90

I have Genmaicha blends from Harney & Sons. Golden Genmaicha, Matcha Iri Genmaicha, Duck Rice Genmaicha and Genmaicha.

Of the four, I like this one best. Having said that the Hojicha overpowers the popped rice taste but it’s still tasty. I prefer writing positive reviews and just rate bad teas. I think that darn message my parents beat into my head is still there… If you can’t say anything nice, don’t say it. lol Not that any of these were bad. This was just my favorite of the four.

I brewed it in a gaiwan 4g, 140ml, at 1 min, 30 sec and then 1min 30 secs. I poured boiling water into a warmed cha hai then quickly transfered the water into the gaiwan so I’m guessing it’s about 203F.

The aroma of the dry tea is roasted, nutty, sunflowery, pleasant. Some coffee notes in the aroma, the roasted smell. The brew is very nice, not bitter (two of the three I mentioned above were bitter so I’ll have to drop the temperature way lower for H&S genmaicha >.<). The liquid was medium brown and had a very mellow taste, smooth, not bitter, nutty. Nice and naturally sweet notes of molasses, burnt sugar, caramel notes.

Flavors: Burnt Sugar, Caramel, Molasses, Nutty, Smooth

Preparation
4 tsp 5 OZ / 140 ML
Cameron B.

Was the Duck Rice one noticeably different from regular genmaicha?

Kawaii433

Cameron B. Yes, it’s more of a richer rice flavor, more smooth, less bitter than their regular genmaicha. I’d buy the duck one over the regular from now on. :) I like it. ^^

Kawaii433

Of the four, my least favorite was their regular Genmaicha. I think I just need to play around with it a bit to find a decent temperature/time maybe.

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85
drank Tippy Yunnan by Harney & Sons
362 tasting notes

Earthy, medium-bodied to full-bodied, slightly astringent, maple sweetness is the core aroma/notes. The dry leaves are dark & twisted leaves mixed with a few golden tips. The liquor is a dark amber to dark brown. The aroma was earthy, spicy with some maple sweetness. The flavor profile matched it with an added vanilla and peppery spice notes. On the last steep, it was very astringent.

Silver gaiwan 6g, 140 ml: no-rinse, 15s, 30s, 45s, 60s at 212° F

Thanks, Tea sipper, for the sample! I finally finished the end of it today.

Flavors: Earth, Maple Syrup, Pancake Syrup, Pepper, Spices, Vanilla

Preparation
Boiling 6 tsp 5 OZ / 140 ML
Cameron B.

Yum, maple sweetness sounds delish!

tea-sipper

I’m very glad you liked it! :D

Kawaii433

tea-sipper I did and thank you! <3

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Profile

Bio

Longtime casual tea drinker. In the past, mainly Matcha, Gyokuro, Sencha, Genmaicha… Etc. I like all teas: Green, oolong, black & pu’erh (prefer ripe over raw).

Chanoyu (for matcha prep) and Gongfu cha (for other types of tea) are the main ways I prepare my tea (Gaiwan, Yixing teapot, Kyusu). I drink all tea… Usually unflavored. This past year, I’ve tried many flavored now because of all of you lol. As long as there aren’t artificial sweeteners, it’s all good.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, 52Teas, Whispering Pines, Bird & Blend, Yunnan sourcing, White2Tea, Lupicia.

The flavors I dislike: Artificial sweetener, lavender, violet, any strong floral-perfumey tea; cantaloupe, papaya, honeydew, rose, licorice, anise, jasmine, any mints, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, chocolate, caramel, vanilla, milk, cinnamon, creme, bread/pastry, nuts, toasted, roasted.

I generally don’t add anything to my teas unless they are flavored, then I may add a splash of milk.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.

Location

USA

Website

https://www.facebook.com/kawa...

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