Uji Sencha Otsuusan

Tea type
Green Tea
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Chicken Soup, Grass, Seaweed, Umami
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Edit tea info Last updated by Shinobi_cha
Average preparation
165 °F / 73 °C 1 min, 15 sec 5 g 7 oz / 220 ml

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From O-Cha.com

It’s O-Cha.com’s pleasure to be able to provide you with the Tsuen blend “Otsuusan”, from Japan’s oldest teashop. A proprietary blend Yabukita breed karigane sencha, this is one “green” green tea! The stems from gyokuro leaves are added, giving this tea somewhat of a unique “tart”, sharp taste. A bit sweeter and more green than Tsuen’s similar “Musashi” version. Try it today!

Weight 100.00 grams
Grams / Ounces per Pkg 100g / 3.52
Growing Region 100% Uji
Year Harvested 2009
Harvest First
Grown Under Full Sun
Steaming Medium-Deep
Color Deep Green
Aroma Medium
Taste Other
Astringency Strong
Consistency Medium

  1. of first infusions per Pkg 22
    Organic No
    Price per gram (per 100gm pkg) $0.19
    Price per ounce (per 100gm pkg) $5.37
    Recommended Brew Temp 165F / 74C
    Recommended Brew Time 1.5 minutes
    Recommended Leaf to Water Ratio .6g per 1oz (30ml) water

Notes Supplied to us from Japan’s oldest tea shop

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5 Tasting Notes

95 tasting notes

This is an unusual tasting tea: brothy (in a chicken-noodle-soup way, rather than a fuka-type brothiness) with undertones of saltiness. Had to really play around with the brewing to get a half-decent 2nd infusion.

First infusion — 5 g. per 8 oz. water, 60 deg., 35 sec.

Second infusion — 5 g. per 8 oz. water, 60 deg., 1 min.

Third infusion — 5 g. per 8 oz. water, 60 deg., 5+ min.

145 °F / 62 °C 0 min, 30 sec

Hmmm! Maybe use a bit more leaf? I usually use two rounded teaspoons (~8g) in my 8oz kyusu and steep a bit longer the first time.

Have to second the “brothines” of this, though! Perfect for warming up a rainy day :)


I have thoight about more leaf, but decided against it for 2 reasons: less leaf means my tea lasts longer; and a standardised 5g. for all teas means that I am comparing apples-to-apples (so-to-speak) when comparing the tastes of diffferent teas.

Best wishes,


Touché! I, for one, appreciate your consistency.

I just brewed up some strong Fukamushi Sencha Yame (about 8g in 9oz), and the bitterness towards the end really caught me off guard. It’s fun to experiment sometimes, but sometimes standard is best :)

All the best,


I will experiment as well, but with brewing temp. and times, not amount of tea.

Best wishes,

P.S. Your cold-brew method for bancha has been a real life-saver for me, Cole. I have used with with several other teas.


Cole — Where did you purchase that Fukamushi Sencha Yame? Hope you post review of it.

Best wishes,


Den’s Tea!

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40 tasting notes

Boy, am I glad I gave this tea another chance!

I received a generous sample of O-Cha’s Otsuusan from my fellow Green Tea enthusiast Shiobicha, and brewed it up according to my normal parameters a couple weeks back (2 tbsp/155*/1.5mins, first steeping). It came out overwhelmingly sweet and soapy through all three steepings, and I couldn’t even bring myself to finish my iced; diluted final steeping.

Today I was thinking of cracking open something new, but remembered I had samples to work through first. I added two level tbsp to my 10oz kyusu and let my 165* water steep for a little over two minutes. Much to my surprise, the “soapy” taste was almost nowhere to be found in this rich, forest green cup of tea.

The next two steepings (~180 for 2.5 minutes, and boiled thereafter) were rich and tasty — I used a full 10oz for my final steeping, and was still able to get a nice vegetal sweetness that never overwhelmed me in the way my first experience did. Not sure if I’d necessarily buy it, but it’s a fun blend if you don’t mind working to get it right!

165 °F / 73 °C 2 min, 15 sec

I have a package of this in the fridge, awaiting use. The description from O-Cha describes the taste as “tart”. Did you notice any of this, Cole?

Best wishes,


It has a unique flavor that I haven’t come across before, but I’m not sure if I would describe it as “tart.” I should try and look for it next time I try! :)



I had that flavor in mind, and yes, it is very ‘tart’ or ‘sharp.’ I think it depends on the mix of stems and leaves that you get – I found it to have a nice strong marine/gyokuro quality at times, and then at other times overwhelmingly tart, and then a nice balance. It was a nice way to change things up.


Just had the last of this yesterday, and I think I got a better mixture of the karigane this time, as it was a little more “tart.” It’s a tea that keeps on giving!

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280 tasting notes

This is my first karigane (gyokuro-based kukicha), and it is a very interesting, enjoyable tea. The word ‘tart’ is a perfect descriptor. There’s a bit of the sweetness and strong flavor of gyokuro, but the tartness is one of the main flavors. I don’t think I’ve had any tea like it before, actually.

Regular kukicha (sencha-based leaf twigs), which I very much enjoy, is quite different from this. Though there may be some tartness in kukicha, I seem to remember it being sweeter, with a strong aroma.

Anyway, this is a great tea if you want sencha or gyokuro, but something a little different. It’s enjoyable and hard to mess up (even at hot temps it hasn’t become bitter).

175 °F / 79 °C 1 min, 30 sec

I think I have some of this in the fridge. It’ll be interesting to compare your experiences with mine.

Best wishes,


Yes, for sure, let me know what you think. I think I’ve found that I enjoy it more (as O-cha recommends) at hotter temps.

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5 tasting notes

The first brew for this tea is incredible with overwhelming umami notes of fried chicken and seaweed, but they are nowhere to be found in subsequent brews :(

Flavors: Chicken Soup, Grass, Seaweed, Umami

170 °F / 76 °C 1 min, 0 sec 5 g 7 OZ / 220 ML

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27 tasting notes

This tea was very good. Part of the fun of drinking this tea is knowing that it’s from the oldest continually running teashop in the world! It’s flavor is very similar to Kukicha, but with a touch of Sencha flavor too. You can kind of alter the flavor depending on how you brew it. A little hotter and you get more “twig” flavor (nutty and tart), a little cooler, and you get more sencha flavor.

160 °F / 71 °C 1 min, 0 sec

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