Part of 2010 Official TeaChat TeaTasting Initiative Round 1 – Shincha.

Initially, I was surprised by the overall lightness of the first steep. Maybe this tea could endure hotter water or a longer initial steep. But, in the second session, the first steep revealed this tea’s true complexity, loaded with cooked pumpkin flesh and skin, fresh cut carnation stem, and young maple tree shoots. The second steep opens up some of the more briny and oceanic characters with detectable fresh, firm littleneck clam meat and brown seaweeds. The third steep was rather flat.

This tea can be defined by a raw, buddy green stem character that’s complex and not harsh, but floral and perfumed, like rose buds. Most of the green kelpy and chlorophyll heavy notes were reserved for the wet leaves. I went searching for a bit more sweetness and came up with little. This is a dry tea. The theanine glow is moderate to low and soft. Enjoyable, but perhaps a little quiet, yet maybe one to seek for its complex savory and stemmy flavors that dominate the first steep of this tea.

Blog post: http://tea.theskua.com/?p=59

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Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.


Peace Dale, Rhode Island



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