Between the Leaves July 2008

Matcha

I've been reading the TeaChat forums for a while, and lately it seems that everyone’s going crazy over "shincha". I thought Japan just produced sencha and matcha. What is this new tea, and why is it so great?

Oh, the long-awaited and much adored shincha season. Every year, you can almost hear the excitement rising on the forum boards when the calendar clicks over to May, and it stays buzzing clear through June. To say some of our users go crazy over it might just be an understatement: It's practically their raison d'etre.

If you just look at a few of the posts over at TeaChat, it is very easy to get the impression that shincha is a whole new type of Japanese wundertea. In reality, though, it's just sencha. However, it happens to be a sencha that was plucked from the very first harvest of the year (ichibanchain Japanese) and then immediately packaged and shipped for your brewing pleasure. It is the immediate shipment that makes this first Japanese green tea of the year "shincha" or "new tea". If that same tea is put into cold storage and sold later in the year, it can no longer be called shincha, but instead must be termed ichiban sencha.

Shincha, then, is the absolute freshest sencha you can taste. The flavor is usually more pronounced and "field fresh" than those plucked in subsequent harvests (nibancha and sanbancha, or the second and third harvests) and some feel that it is also more intense than teas held over from the first harvest. So to many of the TeaChatters, shincha is a taste of spring itself: an experience on par with the first sunny, warm day of the year, and certainly not one to be missed.

Of course, none of the other Japanese teas should be passed up either. While Japan does produce a multitude of senchas (some of the more specialized variations being fukamushi, or deep-steamed, asamushi, or light-steamed, and kabusecha, which is shaded for about two weeks before harvest) and matcha (of which there two primary types: usucha or 'thin' tea, and koicha or 'thick' tea), it also created and continues to produce several other unique teas as well.

One of the more accessible groups is bancha, the "everyday" tea of Japan. It is, however, a fairly loose grouping and has a variety of tastes ranging from sencha grassiness to mellow woodiness. Classically, it was bancha that was either mixed with toasted rice to make genmaicha or roasted over charcoal to make hojicha. Today, however, genmaicha can be made with sencha or even dusted with matcha, and hojicha is now frequently made with kukicha, a tea processed from the stems and twigs of the tea bush.

On the other end of the spectrum from everyday bunch is the special clan: gyokuro and tamaryokucha or guricha. Gyokuro, in particular, is considered one of the highest grades of Japanese tea and its liquor has a distinct green color and soft, mellow sweetness due to an extended shading of about 20 days before its harvest. A special kukicha called karigane can be made from the stems of gyokuro leaves and is also notably sweeter than those made from sencha/bancha plants. Tamaryokucha or guricha (both words loosely meaning 'curly leaf tea') has a similar sweetness to gyokuro, but is a little more tart or fruity. Unlike gyokuro, though, it achieves its sweetness from leaf processing rather than cultivation. In fact, tamaryokucha/guricha is made almost exactly as sencha is, but without the final kneading steps that give sencha its straight, flat shape and classic astringency.

This is neither an exhaustive or detailed listing of all types of Japanese teas—and that's a very good thing! A full dissertation of growing regions, plant varieties, and processing variations would probably giveMoby Dick stiff competition in terms of word count. This is, however, a decent introduction to some great 'new teas'. Try them and enjoy!

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devites	I want this to be for Shincha Reviews. Sticky this please. This is the Hatsumi Shincha from O-cha. It lasted 4 infusions each with its own unique deliciousness. I used a heaping teaspoon for my 9oz kyusu using Salseros shincha times of 1 min, 20 sec, 30 sec, 45 sec, and 65 sec all at 160F except the 4th which was around 170F. The first was a little bitter, very vegetal, with a lingering sweet aftertaste that is oh so good The second was sweet, tasted very fresh I understand why Shincha is so exciting and looked forward too. I felt an overwhelming warmth which must be the theanine. The third was the same as second but revealed a sweeter taste and greener tea The fourth was very sweet truly the elixir of the gods. By this point I feel stoned from the theanine so extremely relaxed. Overall this is the best Sencha/ best green I have ever had, but my experience is limited. I give it a 4.5/5 It is amazing. Sorry I didnt take pics of it brewed.
Salsero	Exciting! I also much enjoyed the Fuka Supreme of which I placed 25 gr in today's mail to each of Devites, Insanitylater, and Aphroditea. Hopefully will arrive on Thursday.
JT	Shizu Super Premium Shincha 3.5oz (100g) $39.6 - Sold out! Zencha's description - "This tea is produced by "Chumushi" method, which is the steaming level between deep and light steaming. The variety of tea plant is "Yabukita". Tea plants for this tea is grown in sandy soil. As a result, tealeaves become very thin and have a strong invigorating scent that is unique aroma of Shincha. Only hand picked first flush tealeaves are used. Since the number of this tea is very limited and the unique invigorating scent is easy to evaporate, we offer this tea until the end of June." Now for my review. This is one of the best Shizuoka Senchas I've had yet. I've only had 3 sessions with it so far. The last one which I'll try to describe started with 5 grams, 150ml at 168 for 100secs. The dry leaf is nice, very straight needle like leaves. Not much broken bits even though it's a Chumushi. Mild aroma until it hits the warmed kyusu. Zencha says it has strong invigorating scent, I'd disagree and save that for describing their Premium Sencha Takumi Shincha. First steep comes out olive green. The tastes is clean, very green or vegetative tasting. A little bit grassy but not marine like or fishy as some pick up in certain Sencha. A mildly pleasant astringency and with a hint of sweetness. The second steep is a little more bold but not much. The flavor is consistent for about 3 steeps. The 4th and 5th infusion starts getting lighter in color and flavor as you'd expect but the sweetness becomes more pronounced. I went for a 6th steep to push it and it came out a light yellowish green, still had some flavor but predominately had a mild sweetness to it. I hope that satisfies those who were curious about this Shincha but didn't order it. I tried my best to describe it even though the taste of tea is something I have trouble putting into words.
Salsero	Don't we all! Thanks so much for the fine review. I did not order this one so am glad to get it second hand.
bambooforest	JT, thank you for sharing that review. Looks like a truly marvelous tea. I'd like to know, which one do you like best: Takumi or Shizu?
Wesli	O-Cha Hatsumi: So broken up this year that it has lost much flavor, like how all teabags taste the same. Clogs filters, hard to brew, bad payoff. HOWEVER, the later steeps are some of the best later steeps I've ever had.
olivierco	I hope that satisfies those who were curious about this Shincha but didn't order it. I tried my best to describe it even though the taste of tea is something I have trouble putting into words. Thanks for this very detailed review!
JT	Glad to see the review was appreciated guys. I'm enjoying the Takumi a bit more than the Shizu at the moment. But that could change as I experiment with them more. The Takumi just seems to have more of a flavor kick to it and of course the aroma is awesome.
devites	You are right Wesli the Hatsumi is broken up by I really like having bits of it in my cup, it makes it taste ssooo good. I strongly disagree about the bad payoff mine has tons of flavor and doesnt clog my filter. Im glad you liked the later steeps because those are just amazing.
Wesli	How about that shincha Fukamushi Supreme. That stuff is godly.
Salsero	w0rd. that's why they call it supreme
devites	it is so f-ing good. thanks salsero.
Ed	Oh, you got the hookup, devites! That's a good score.
insanitylater	so i've tried the fuka supreme sal sent and it was so sweet and heavenly. the only problem is i seemed to only get two great infusions. i went with 1 rounded teaspoon to 176F 8oz of water for 45sec, 15sec, 30sec. anyone have any idea what i could adjust to make it better ? i'm gonna try upping the amount but with all my previous sencha i would do a 2-3 minute 3rd infusion. maybe that's where i went wrong
Salsero	It's all about catching the wave and riding it! Your regular parameters should work. I would try that next.
Ed	Insan: Two level tsp for 8 oz, ftw. " title="Smile" />
joelbct	Ito En's Kagoshima Shincha Superior: Very bright, crisp, an excellent Kagoshima. I could drink this all day. Will be interesting to see how this compares to O-Cha's Kagoshima Shincha.
chamekke	Love that tray, Joel. Looks like it's just the right size for your teawares " title="Wink" />
Chip	O-cha (Tsuen) Kirameki, limited edition Shincha. 2008 harvest from Uji. $37.95 per 100 grams. I rate it a perfect 5 stars. I would designate this as asamushi cha, light steamed. As a result, it is much more tolerant to varying amounts of leaf. It is not a perfect needle form though...but it comes down to taste after all, right? The dry leaf is a deep forest green with a very fresh aroma. I have had a lot of fun with this shincha...seems hard to mess it up leaf wise. I have gone light to pretty much. As long as you respect the temp...165ish*, 1.5 min. 5 steeps for this soggy leaf tea lover, increasing temp with each steep. The fact that it is a limited time offering sold by Tsuen Tea House (through O-Cha), a tea house that has been operating in the same family for I think 29 generations and over 700 years just makes it that much more enjoyable...it is history in my cup!!! This is a premium quality sencha that is priced at a pretty fair price. This fine sencha is virtually devoid of astringency and roughness, some could argue too smooth...I would disagree. It is a great sencha to experience, even though the smoothness may bore me if I had this everyday for months. So far, I have had it everyday for almost a week...and I love it first thing in the morning.
Salsero	Jimminy, I'm almost too excited to press the button!
sygyzy	Just received my Midori from this year's harvest. It's the same I bought last year and a year ago was the last time I had Shincha so I forgot all about brewing. Could someone remind me? I know the times (1-1.5mins) and temperatures (160-170F) but am getting a wide variance for the amount of tea. Grams per oz would be helpful.
Chip	sygyzy, I would say from my experience with last years shincha of Yutaka Midori...it is a little tempermental. I went on the high end of your temp scale in a preheated pot. 4.25-5 grams per 6.8 ounces. Closer to the 1.5 min mark.
Chip	Hatsumi Shincha 2008, O-Cha. Rating 4-4.5 stars out of 5. I am confident giving it a 4.25. If not for the difficulty in brewing, I would have given it a 4.5. The dry leaf is fine, indicating it is possibly fukamushi, though possible in between chu and fuka. Leaf color is the same as past years. Green, but not in the order of Kirameki or Yutaka Midori. Leaf has a fresh aroma, refreshing. This has been a challenge to brew. Hearing others experiencing similar problems at least assured me I was not alone. It is tempermental about parameters, more so than last year, IMO. I played with all the variables til I finally seemed to have stroked it perfectly. Lighter than normal in virtually every aspect. 4 grams leaf per 6.8 ounces, a little low for me. 160*, this is not sooo unusual for finer shincha from Shizuoka prefecture, preheated kyusu. 75 sec for the first steep was the revelation that made this cup sing. 2nd steep was ONLY 10-15 seconds at around 175* or less. 3rd steep was 40 sec at 180*. 4th was 185-190 for 2-3 minutes. 5th was boiling water for at least 10 minutes. The flavor profile when brewed this way is quite remarkable, sweet with low astringency (brewed any other way seemed too bitter or under brewed). It has a little grassy or veggie background, it is not assertive, but you notice it. The brew is yellow with some green to it. The second and 3rd steeps are quite green and beautiful. Every steep had a lovely character all its own. I enjoyed each steep. It is hard to rate such a tea. The way I am enjoying it the last few days, I could a 5 star rating. Earlier attempts would not fair well. When brewed well...and I do not know how one could achieve the level of consistantly good results w/o a scale and thermometer, it is great sencha. It is a very nice variation to some of the other intensely veggie or grassy shincha I will be trying shortly.
bambooforest	W00T. I love Hatsumi. I'm very loyal to her -_^ I mean, I really like the profile of Hatsumi, it's just a darn good Japanese sencha. I can't wait to try it!! W@@T w00T
sygyzy	My review of Kagoshima Sencha Yutaka Midori (2008). Compared to last year, very bad. I have not been able to get a good brew. Very bitter. Not much astringincy or "taste of the ocean" like I had last year. I am not sure what's different. I have tried 160, 165. 170F. Today I did 4.5 grams for 9 oz or 1/2 g per oz as instructed by O-Cha. The smell is the same (yummy) but it's a real bear to drink. Anyone else want to chime in?
scruffmcgruff	My review of Kagoshima Sencha Yutaka Midori (2008). Compared to last year, very bad. I have not been able to get a good brew. Very bitter. Not much astringincy or "taste of the ocean" like I had last year. I am not sure what's different. I have tried 160, 165. 170F. Today I did 4.5 grams for 9 oz or 1/2 g per oz as instructed by O-Cha. The smell is the same (yummy) but it's a real bear to drink. Anyone else want to chime in? Interesting... I think it is better than last year's! I think it is easy to overbrew sometimes, which results in bitterness, but mine has been smooth and sweet with lovely green color. If last year's YM had a fault, it was being too mild, and (if I remember correctly) this year's is a touch more intense. Have you tried doing a slower pour from the teapot? Sometimes I find that helps with sencha bitterness, *I think* because it allows the liquid to decant the leaves. Just a thought, though; YMMV.
Chip	My review of Kagoshima Sencha Yutaka Midori (2008). Compared to last year, very bad. I have not been able to get a good brew. Very bitter. Not much astringincy or "taste of the ocean" like I had last year. I am not sure what's different. I have tried 160, 165. 170F. Today I did 4.5 grams for 9 oz or 1/2 g per oz as instructed by O-Cha. The smell is the same (yummy) but it's a real bear to drink. Anyone else want to chime in? I will definitely use more leaf than that...around .7 grams per ounce when I get mine shortly (enroute I think). YM is a perenial fav of mine. I cannot imagine this being a bad sencha, let alone a really bad one. How long are you brewing it? I would likely go with 168 in a preheated pot for 1.5 minutes and experiment from there. YM is hard to find consistency in w/o a scale and thermometer, thus often those who do not, may find some difficulty brewing a good pot each time. When a sencha gives me trouble, I do something that was taught to me by a Chinese green tea master. Pour the water into the kyusu, wait for the temp to be about 2* above your target temp...then gently pour the leaf into the water (yes, I know, the opposite of convention, but it has helped me through many troublesome teas). and brew for the prescribed time. As Scruff mentioned, pour gently, especially fine particle tea such as YM, so, you want to start pouring before the timer sounds. I am fishing here a bit, but have you checked the calibration of your thermometer??? Your scale???
sygyzy	Hi Chip, Perfectly valid questions. My scale is accurate to 0.01 grams. I believe my thermometer is +/- 2 degrees F. I will bring in a digital one from home to see how it compares. I reduced the amount from yesterday (About 6 grams for 8oz) which made today's a bit more bearable. I am doing a second infusion of 168 for 1.5 mins. I am not expecting it to be good. I really wish I could figure this out. Last year's was perfect. Update: Ok, it's getting there but it's still missing something. This is the second infusion. 1.5 mins at roughly 160F. (I didn't pay attention so it cooled faster than expected). It's not bitter - big plus. But it's also missing any character. No hint of sourness that I got last year.
devites	I have not had the Yutaka Midori but 1.5 minutes is insane for a second infusion. I do 25 sec second infusions with my shinchas/senchas.
Chip	Agreed...second steeps of sencha (say that 10 times fast) are very short, but hotter. 20-30 sec at 175* or so. 3rd steep hotter and a little longer, etc...
Salsero	second steeps of sencha second steeps of sencha second steeps of sencha second steeps of sencha second steeps of sencha second steeps of sencha second steeps of sencha second steeps of sencha second steeps of sencha second steeps of sencha
bambooforest	Devites, good eyes, and fast hands... Indeed, a 2nd steep at 1.5 minutes will create a tremendously bitter cup! I find, that usually, 30 seconds is ideal!
sygyzy	Thanks for the advice on the second steeping. As a personal rule I never do subsequent steepings, hence my naiveness. What I'd really like to fix is my INITIAL brew.
sygyzy	I tried all the new advice and it's still some pretty bad tea. Tomorrow I am bringing my digital thermometer. I also am moving to 0.6 grams per oz per bambooforest's advice. I am also going to try a different put. Currently I have been using two different Tokoname teapots. Maybe the filters are not small enough. I'll use a gold filter instead. The Tokonoames didnt cause any problems last year.
joelbct	I just tried the O-Cha Shincha Yutaka Midori and I thought it was great. No, it's not the absolutely most pronounced Kago that I have had, but it is very tasty. ~178, about 12 ounces water, 2 or 2.5 teaspoons tea.
greenisgood	I've brewed the shincha YM like suggestions (without a scale however) and i think its frickin' delicious. It has some astringency and a little bite but I've still found it more mild than a lot of senchas I've had. I find the astringency to be about perfect for my tastes with brewing it in this way , especially compared to the karigane that I've been drinking which takes some getting used to. And if you don't like the little bite it it falls off completely after the second steep.
Selaphiel	Finally got my Shincha shipment in the mail today. 100g of Uji Kirameki and 100g of Yutaka Midori. I decided to try the Kirameki first since there is something special with Uji, so I read a little history on the Tsuen familys homepage to get in the right mood, it is like Chip said, a little bit of history in the cup. Only on the first steep now, tried with the 6,8g to 6,8oz ratio at 75 degrees celsius (165F) and it matches Chips desciption very good, little astringency. However, it has a very nice aroma, taking a little pause between each sip to feel the aromas express themselves in the mouth. Can`t wait for the next steeps
bambooforest	The aroma of the Kirameki reminds me of an evergreen forest. Where as, most sencha aromas remind me of either a field of wild flowers, or an ocean mist. And this I find interesting.
sygyzy	I am determined to get a good brew with the Midori even if it means cup after cup of bitter tea. Can anyone recommend another Shincha to try? I have only tried the Midori so far.
Salsero	I am determined to get a good brew with the Midori even if it means cup after cup of bitter tea. Can anyone recommend another Shincha to try? I have only tried the Midori so far. us.
Pentox	I am determined to get a good brew with the Midori even if it means cup after cup of bitter tea. Can anyone recommend another Shincha to try? I have only tried the Midori so far. That's the beauty of the harvest! No two years are identical. Like wine you get to reevaluate every harvest! An adventure in every cup
bambooforest	Beautiful dry leaf aroma. Very vibrant. Leaves are very lovely to look at. I'm not sure it's perfect needle shape, but pretty darn nice nevertheless. The dry leaf aroma reminds me of the mountain fields of Uji in the Spring. Very lovely. I really enjoy the taste of this tea. One of its perks is it tastes unique to any of the shinchas I've opened so far, and that in of itself scores it points. The body is on the lighter side, but I don't find this a detriment. Even though the body is light, the taste maintains a nice distinction of vitality, and continues to delight the sipper. So, light body, but very distinct and satisfying flavor. Seems to have good chi too. If I were to attempt to describe the flavor, I'd say it is vegetal, and flowery. Clean tasting. I have only had three sessions so far, so my parameters are subject to future alterations. But, my latest findings: 4 grams per 5 ounces. 2 minutes at 190-200 F
Salsero	Wow, super review, Bamboo. Thanks!
Pentox	Just tried the Kumpu for the first time, It is a very light and delicate flavor, but worth coaxing out. It's a rather amazing tea. Full review on my blog.
Space Samurai	I finally ordered my shincha today, Fuka supreme and Yutaka Midori from Ocha; I'll order the Miyabi next week.
witches brew	Ah, the joys of being home with a cup of tea are immeasurable. It's been a long two weeks, and I am cherishing this weekend along with this fine tea. Despite my initial dismay that it came in a lumpy green paper parcel, the experience improves greatly from there. The interior packaging is quite elegant, including the pouch of tea itself, which has a white mulberry paper surface, flecked with silver and gold. A simple bow of silver and gold cords tied around the package is the perfect accent. The dry leaves are deep green with with a few green-gold accents. They are not perfect needles. The scent of the leaves is deep and dark, reminding me of steamed salted asparagus and the sound of a tenor sax. This tea is young, but she is wise in the ways of the world. Hibiki-an recommends a lot of leaf, 1.5 TABLEspons per 200 ml. Hmmm. Let me start with 2 TEAspoons per 100 ml. and see what happens. First infusion: 90 seconds, with the water poured leisurely from kettle to yuzamashi to cold pot. The tea is pale green/gold and the asparagus has come out to play, full force. It is a bit more astringent than I expected. I didn't finish the cup, and decided to focus on the next steep. Next time, I'll go for a shorter first infusion. Second infusion: 30 seconds, with the water being poured smartly this time. The color is deeper and cloudier, and the taste is AHHHH. Rich asparagus, and very little astringency. As it cools, the tangy, salty note of the the dry leaves comes out. I'm liking this very much. Shall I try a third infusion? Maybe just a sip, in the interests of knowing what this tea can do. Third infusion: 40 seconds, with the water poured smartly again. The color and flavor are much the same as the second infusion, with a hint more sweetness. (notes about temperature--I'm no scientist and I don't use a thermometer. Water temperature is measured in terms of speed and motion for me. I think I brew at slightly lower than the recommended temp.) Now, as the caffeine sends me gently floating (yes, I am THAT sensitive), where does this tea take me? To a place of confidence, of dreams becoming reality, and of having a charmed life, tied up in a gold and silver cord. And yes, the sax is still playing. (edited to add photos)
Chip	*resisting the witch's incantation....resisting....* Very lovely review WB...I was enchanted!
bambooforest	Now, as the caffeine sends me gently floating (yes, I am THAT sensitive), where does this tea take me? To a place of confidence, of dreams becoming reality, and of having a charmed life, tied up in a gold and silver cord. And yes, the sax is still playing. I'll have what she's having.
witches brew	Now, as the caffeine sends me gently floating (yes, I am THAT sensitive), where does this tea take me? To a place of confidence, of dreams becoming reality, and of having a charmed life, tied up in a gold and silver cord. And yes, the sax is still playing. I'll have what she's having. The recipe is one part tea and two parts magic.
Selaphiel	Tried the Yutaka Midori today using the following parameters: 5,0g, 2dl (6,8oz), 75 degrees celsius for 1,5 minute ( started pouring at 1 min 25 sec). It came out a bit watery, weak aromas, I can only sense hints of aromas of grass and a touch of marine notes, I felt a touch of grilled salmon. Bit weird, I feel that the tea is teasing me, I feel a bitter start when I take a sip and just when I expect the aromas to hit it simply vanishes into nothing or very weak taste. Anyone have any advise? " title="Smile" />
bambooforest	I didn't buy the shincha of it. But, maybe try less tea and longer steep time? That may allow the flavors to impart themselves better. Before, I brewed the yutaka midori at 3 grams per 5 ounces for 2 minutes at 165 F. 2 mnutes + the pour. Or, you could try a variation of the above. Good luck, it's a gangbuster tea.
Chip	This is truly about TeaExperience. $52 included 3 ounces of leaf, a unique tin, and the "shincha kyusu." Shipping was free for over $50 purchase. I rate it at 3.75-4 out of 5 depending on my mood, lower if I was basing this strictly on taste, a little higher if I was factoring in the special nature of the tea. The leaf consists primarily of needles, fresh scented, a good green color, but not as green as later picked shincha. Reading between the lines of Den's notes on this tea reveals that this was picked optimum time for flavor revealing a "naive bitterness" of immaturity. There is good and not so good about this tea as a result. It is one of the more astringent if not the most astringent shincha I have ever had. It has a faint sweetness that is largely overshadowed by a mild asparagus flavor, which in turn is largely overshadowed by the dominant astringency. Aside from the assertive astringency, everything else clearly takes a back seat. The effect gives it a kind of kick the likes of which I have not experienced. Yet it has a clear clean fresh taste that is very refreshing. The primary point of this shicha is that it was the first shincha picked (in relation to what is not fully revealed to the reader). The overall effect to this taster was that the flavor lacked the depth of a shincha picked in its prime, a sacrifice made to pick it earliest. It seemed thin, uneven, and yet it is so different, I like it. It is what I would call a top value given its 37 USD per 3 ounce price tag, but given that it was purchased as a gift set and the kyusu that came with it worked out to around 10 USD, the value was somewhat enhanced. The tin is a keeper!
RussianSoul	Thank you for a detailed review! I must say that it sounds a bit scary with all this talk about astringency. (I haven't opened mine yet). To use lay terms - is it bitter?
Chip	Thank you for a detailed review! I must say that it sounds a bit scary with all this talk about astringency. (I haven't opened mine yet). To use lay terms - is it bitter? If brewed harshly at all, or if one is sensitive to astringency, yes, it will seem bitter. Inspectoring I suspect has a hair raising experience each time he has it. It is such a bold contrast to the other shincha I am drinking right now (Shincha Fukamushi/hibiki-an), that I do enjoy it, but it will not please everyone. I brewed first steep at the recommended 160*, forgot to mention parametrs in my review.
scruffmcgruff	Hey guys, I have a couple of shincha reviews on mah blawg-- here are the linkies (too lazy to cross-post, but I can if you all prefer):
Jack_teachat	I too have found the Yutaka Midori rather different from last years Sencha. Much of that grilled salmon edge which was very noticeable appears to have gone, the tea also appears to be a touch more astringent and noticably thicker and grassier. My parameters (without a scale) are... 1 heaped TEAspoon, 250ml water, 65-70 degress centigrade. STEEPS: 1.5 mins, 5-10 secs, 30 secs, 1 min, 1.5 mins, 2 mins. I have varied the temp in order to try and soften the astringency slightly but without much success, I have also tried Chip's method of adding the leaves to the pot after the water. For my next attempt I'm Going to try a little less leaf. Jack
olivierco	Did anyone try Ippodo's shincha (this year or previous years)? I was considering to buy some matcha from Ippodo in a few months but I could perhaps place this order sooner to add some shincha to it. As I have already four shinchas (Kaburagien, Kirameki, Miyabi and Hibiki-an Shincha traditional), I would like to know what kind of shincha it is.
Salsero	I am also curious about Ippodo. I loved their Matcha kit, but most of that wasn't even tea! For a combination of reasons I decided to go with O-Cha, Hibiki-An, Maiko, and Den's, and never ordered anything from Ippodo. I think maybe they didn't have info about their shincha up as early as some of the others.
kongni	Hi everyone! This is my first post here. Thanks for all of the great shincha reviews! It's great to see that there are plenty of other shincha addicts out ther just like me " title="Smile" /> I just got some of the organic shincha from Hibiki-an. I have a bunch of other organic shinchas ordered from varoius place sso I will try to write reviews for all of them, time permitting. The Shincha came in a plain bag with aluminum lining. Nothing fancy. It's not packed with the air sucked out of the bag like some other shinchas I've gotten from other places. I feel like since there was room to move in the bag, many of the leaves got broken on the way to the USA so it was a mix of whole needles and bits and pieces. The color is nice but maybe not the greenest I've seen. I've been using one heaping teaspoon for two cups of tea. First steep is usually at a relatively low temp (sorry I use my eyes and ears, not a thermometer) for a little over a miinute.The first brew has a nice grassy smell and a typical smooooooth shincha taste " title="Smile" />. Yum! The second steep was closer to boiling temps for 2 minutes or so. It's less grassy and has a mild sweet taste to it. I tried a third steep but didn't get much. Just made me have too pee .I think it's because the first two steeps are always pretty strong. Also worth noting, I double stteped the leaves one time and put both steeps onto a mason jar to take with me to my art studio. After the brew had time to cool off it had a pronounced honey-like aroma and the grassyness wasn't really there anymore. WOW! Temperature, steep time, number of steeps, and how long you let it sit really makes a difference! Up next, organic shincha from Japanese Green Tea Online. Last year this stuff TOTally blew my mind! It was beautiful to look at and made some tea that was SO neon green that it looked like Gatoraid! No joke!
Salsero	Welcome Kongni. Thanks for the review.
Chip	Shincha? Is this a new tea I haven't heard about. " title="Wink" /> Welcome to TeaChat. Try to stop by the TeaDay forum where we share what we are drinking and discuss a daily topic. The guy who does it talks too much, but it is still fun
olivierco	First Miyabi session (only 5 days from Japan to my mailbox, faster than EMS: I am still waiting for a parcel sent from Japan the very same day...) 4.5g/5oz (ca 1.40$ per session) Five steeps 65°C (150°F) to 75°C (165°F), preheated teapot. 60s 15s 30s 60s 120s Intense vegetal taste. Nice leaves. Very light astringency: for the next session, I will try somewhat longer steeping times.
Jack_teachat	I too have found the Yutaka Midori rather different from last years Sencha. Much of that grilled salmon edge which was very noticeable appears to have gone, the tea also appears to be a touch more astringent and noticably thicker and grassier. My parameters (without a scale) are... 1 heaped TEAspoon, 250ml water, 65-70 degress centigrade. STEEPS: 1.5 mins, 5-10 secs, 30 secs, 1 min, 1.5 mins, 2 mins. I have varied the temp in order to try and soften the astringency slightly but without much success, I have also tried Chip's method of adding the leaves to the pot after the water. For my next attempt I'm Going to try a little less leaf. Jack I think I have cracked it! I'm now using a little less leaf (still around a teaspoon) 1st steep 1.5 mins at 70 degrees C, using Chip's suggested method of adding the leaf to the water combined with a nice slow pour. 1st steep is a light, slightly yellow-ish green. The brew produces a nice mild grassiness without all that astringency I was getting before. Second steep - 70 degrees, 10-15 seconds... Tea pours with a beautiful cloudy olive green colour grassiness is bold and astringency low. Still very different to last year but much much better than it has been brewing so far! EDIT: Actually, after subsequent infusions I would probably stick to my usual 2nd steep time of about 5 seconds as I like to get a good 3rd and perhaps 4th out of my leaf!
olivierco	I have just ordered some. 50g bag and 100gr can. I don't know what kind of shincha it is. Ippodo's brewing instructions are the following: - Use 80 C water (last year’s optimum temperature was 90 C). - The total steeping time should be around 40 seconds for the 1st pot tea (it is shorter than our regular Sencha, because the young leaves for Shincha are so soft and easy to be unraveled); that means from the first moment the hot water touches the leaves until the last drop has been poured out, so start pouring at around the 30-second mark. - If you prefer to use water that is a bit below 80 C, lengthen the steeping time slightly to allow for sufficient extraction of the flavor. - When using the plastic measuring scoop, use 2 heaping scoopfuls for up to about 210 ml of hot water (the amount of water you use will depend on personal taste). According to their website, 2 heaping scoopfuls are 10gr
stargazer	My first Shincha brew.......AMAZING Uji Kirameki !!!!! Thanks Bambooforest!!! I used your brewing times... 3 grams per 5 ounces. 165 - 170 F for the first steep. 1:30 to 2 minutes. It's a lighter sencha, 2 minutes may be optimal. 2nd steep 30 seconds at 175 - 180 F. 3rd steep at 60 seconds at around 180 F OMG...I have SHINCHA FEVER ......i have two unopened hibiki-an traditional & premium.. today i will order miyabi!!!!
olivierco	OMG...I have SHINCHA FEVER No remedy to cure it
stargazer	Is it just me?????? Does Kirameki taste buttery ?
Jack_teachat	Is it just me?????? Does Kirameki taste buttery ? I'll tell you in a few days when I open mine!
Eastree	OMG...I have SHINCHA FEVER No remedy to cure it More cowbell?
bambooforest	My first Shincha brew.......AMAZING Uji Kirameki !!!!! Thanks Bambooforest!!! I used your brewing times... 3 grams per 5 ounces. 165 - 170 F for the first steep. 1:30 to 2 minutes. It's a lighter I ended up with 4 grams per 5 ounces with Kirameki. But I may even experiment from here. With lighter tasting Japanese green teas, I often go higher in leaf. But 3 grams per 5 ounces is a very good starting point. Plenty of room for flexibility when it comes to sencha. Enjoy.
Salsero	That's good, sensible advice for a noob like me who is often afraid to deviate from a rigid brewing pattern. Thanks, Bamboo!
Jack_teachat	Is it just me?????? Does Kirameki taste buttery ? This Tsuen Uji Kirameki is mind blowing! Just when you think you've figured something out, something like this comes along and knocks you off your feet! This is so different from all of the Japanese tea I have consumed hitherto, I didn't know it could taste like this The dry leaf is wonderfully needle like, very little "dust". After brewing, on raising it to my nose the aroma was citrusy and this was also noticable initially in the mouth. Once the flavours had settled it matured into a beautifully smooth buttery/toffeeish, almost slightly nutty palate. The grassiness I would usually expect from sencha was not there, the tea was very smooth, fairly sweet and had virtually no bitterness. Citrus notes dominated this steep more, was also slightly sweeter than the initial brew. I feel privaliged to be able to obtain and drink such a tea
joelbct	is fantastic, perhaps my favorite shincha this year. Absolutely worth it... Bursting with flavor, just perfect.
Jack_teachat	Is it just me?????? Does Kirameki taste buttery ? This Tsuen Uji Kirameki is mind blowing! Just when you think you've figured something out, something like this comes along and knocks you off your feet! This is so different from all of the Japanese tea I have consumed hitherto, I didn't know it could taste like this The dry leaf is wonderfully needle like, very little "dust". After brewing, on raising it to my nose the aroma was citrusy and this was also noticable initially in the mouth. Once the flavours had settled it matured into a beautifully smooth buttery/toffeeish, almost slightly nutty palate. The grassiness I would usually expect from sencha was not there, the tea was very smooth, fairly sweet and had virtually no bitterness. Citrus notes dominated this steep more, was also slightly sweeter than the initial brew. I feel privaliged to be able to obtain and drink such a tea Today I'm getting much more of a citrus flavour from the tea and also noticing a touch of vanilla. The tea retains a lovely lemony finish even in the 4th steep
bambooforest	I too am sometimes reluctant to deviate from rigidity when it comes to sencha. It's some sort of self defeating psychosis. I have learned, that sometimes we must empty our cup, in order that we have the best cup possible. Also, I have started steeping Kirameki, among others at 4 grams per 5 ounces for a whopping 1:40 at around 167 F. Happy sipping.
inspectoring	Anyone tried out or have any advice regarding the Dens shincha - kunpu and houryoku? I will greatly appreciate this as I am contemplating wether or not I should pull the trigger....I did go ahead with Hashiri and believe me - it was NOT what I expected....
stargazer	Anyone tried Hibiki-an Traditional Shincha??? Need suggestions brewing????
stargazer	Hibiki-an Trad Brewing 1 1/2 tsp @ 167 for 1.5 min... really good taste...Grassy/vegetal I really like this one!!!! .......waiting for 2ND Steep.... **** Shincha Fever***** awesome
Salsero	Hibiki-an Trad awesome is an asamushi characteristic, isn't it?
Chip	I had it last year, it is asamushi...aka traditional. It was the most vegetal of any sencha I had ever had. Very full of flavor and easy to brew. I have not had it this year.
kongni	Hey everyone, thanks for posting all of the great shincha reviews!!! I would like to post my impressions of the organic shincha I ordered from Japanese Green Tea Online. I hope to continue writing reviews for every organic shincha I have odered this year (four kinds total). I am by no means an 'expert tea taster' but here goes... The bag of organic shincha I got from Japanese Green Tea Online was vacuum sealed and hard as a brick. When I opened it and examined it the tea looked like a fukamushi style tea crossed with farmer's tea(please help, is there another word for this when talking about shincha?). Basically it has some nice long needle-like leaves, some light colored twig leaves, and pulverized leaves mixed together. The leaves were not a vibrant green but a more subdued light color which I did not expect. Each time I steeped the leaves the water was well below boiling and I was able to get a good four steeps out of the leaf. By adding just a pinch of leaf after that I was able to get another three strong steeps out of it. This is a technique that a guy at a tea shop in Japan Town in San Fran taught me. It works really well for this kind of tea! The first steep was a virant green color, slightly cloudy and had a nice 'pine and vegetal' flavor. The second steep was very vegetal and sweet. The third and fourth were still sweet and the tea still had a nice green color to it. After that I added a pich of new leaf and it was like a new pot again! I highly recommend this tea to anyone wanting to try organic varieties! Here's a pic:
Chip	Sounds very much like an shincha aracha or farmer shincha (pretty much the same thing)...not the highest grade for sure. This is not uncommon for organic for it to be a wild mix of components, perhaps the result of less processing. Thanx for sharing with us. Funny..I was just saying to someone days ago that I never ever hear of anyone trying GTOL teas. This is possibly the first time I ever heard first hand from someone.
Photiou	I am still waiting for my shincha order - I was a bit late this year. I ordered traditional and modern shincha - modern should have milder taste according to the merchant (?).
Salsero	Thanks for the review. I love your cup. Could we get a look at it from the side? Maybe in a future review. The width of it is stunning in this fine photo. Really highlights the tea as the visual subject.
Photiou	I am still waiting for my shincha order - I was a bit late this year. I ordered traditional and modern shincha - modern should have milder taste according to the merchant (?). Little update, I got this information from the teashop about old and modern versions of shincha: Old style; minimum manure or fertilizer, and steam just in order to stop fermentation This way makes tea bitter and astringent , but leave rich aroma. Modern style; Enough manure or fertilizer, and a little more steamed This way makes tea milder and sweeter. People who know tea very well take old style, and young people (or few experience for tea) prefer modern style. So the modern version is some sort of more steamed tea. Hopefully only mildly steamed.
olivierco	My first impression on Ippodo Shincha. (ca 25$/100gr shipping costs included, also available in 50gr packages) Even nicer leaves than Kirameki. I brewed it according to Ippodo's instructions 10g 7oz 80°C (non preheated teapot) 30s (5s 15s 30s for the subsequent steeps: I stopped there, but a 5th steep is possible) Asamushi, so a yellow color, a taste somewhere around Kirameki and Miyabi. Not very astringent so I guess I could try longer steeping times for the next sessions.
Salsero	Asamushi, so a yellow color, a taste somewhere around Kirameki and Miyabi. Not very astringent so I guess I could try longer steeping times for the next sessions. This sounds like pretty high praise? (Especially from a Frenchman who only drinks 10-12 bottles of wine per year. )
olivierco	This tea belongs in the "tea that leaves you with a big smile on your face" category.
joelbct	This tea belongs in the "tea that leaves you with a big smile on your face" category. That is good news. I have 50 grams of the Ippodo Uji Shincha unopened in cold storage, was going to try it tomorrow.
Chip	I have 3 very fine Fukamushi open presently. I cannot believe how good they are...and each differing from the other. So, I offer you a hat trick review. Reviewed in order opened, yet it is amazing how this actually worked out. 1) Shincha Fukamushi, limited offering from hibiki-an, Uji. 3rd pick. 2) Fukamushi Supreme, O-Cha, Shizuoka. First pick. 3) Fukamushi Maki, Den's, Shizuoka. 2nd pick. The biggest tip I can give you with these fukamushi, slow pour. It takes about 15 seconds for me to pour the first few steeps. This will give you a sweeter, smoother brew every time. It also prevents clogging of the screen during pouring, a potential problem with fukamushi. I also pour the next steeps water over the screen area of the pot to dislodge particles as much as possible. If it is too smooth for you, speed up the pour or slightly stir up the leaf particles as you pour. All 3 had typical fine leaf particles of fuamushi and remarkable fresh aroma. All three offered similar brewed leaf visual characteristics including a very green 2nd and 3rd steeps. , Uji. Offered only as shincha and is sold out. 5.5 grams per 180 ml at 168* (preheated) for around a minute or so, flexible brewer. 5 steeps. 4.75 out of 5 rating. I haved declared this as the sweetest of all shincha I have ever tried. From the dry leaf to the last steep. It is as smooth as silk and is devoid of any detectable astringency. This is leaf from the Siemidori breed which is prized for its sweetness and smooth character. Sweet corn and nuts were my first impression. Only slightly vegetal, not grassy. This is what would be hibiki-an's premium grade fukamushi if he offered one (according to the owner). I was mesmorized by its overall sweetness, the smoothness was quite remarkable and unique. If I had to complain, it would be that it was too smooth. , Shizuoka. 5.5 grams per 180 ml at 160* (preheated) for 1 plus minute, another flexible brewer. 5 very good steeps, 5 out of 5 rating. I had this last year, though not as shincha. It is a newcomer to the O-Cha line up and a hit! When I first tried it, I was stunned how smooth it was, expecting crazy intensity and astringency. This exhibits a very mild astingency and really very controllable intensity. It is such an easy brewer as long as you pay a little attention, the parameters can really be played with with rarely a complaint...just easy on the temp and "slow pour" for sweetness and smoothness. It is very well balanced. I reach for this one quite often, especially given its sweet balanced characteristics and ease in brewing. It is hard to mess up. I thought this was as close to a perfect fukamushi as I could find, still a few out there to be tried. But this is outstanding and a great value at 23 bucks a hundred grams. 5.5 grams per 180 ml at 162* (preheated) for up to a minute. 5 steeps. 5 out of 5 rating. This is farly flexible in brewing but not quite as the other two. This is due to slightly more astringency giving it a pleasant kick. It is by far the most astringent of the 3, but I would not hold it against it since I also found it to be very balanced and flavorful and not quite as sweet as the other 2. If I want something bolder with kick, I grab this right now. Again, I paid attention to slow pouring and this really seemed to help even out the 2nd and 3rd steeps that if not poured carefully will definitely increase the astringency level significantly. Den was brewing this selection at the Expo. He prefers it bold and astringent, perhaps a more Japanese preference. Gringos like me like it sweeter and less astringent. This can be made very astringent if you like it that way by increasing brew time or temp and pouring more briskly allowing more particles to be swept into the infusion.
Salsero	I chose to highlight above only one of the many insights I found valuable in this review. I am just agog at how you can describe such subtle differences in grass clippings and make it work. I have only had the O-Cha one, but your comments are spot on there. Thanks for the careful notes. This sort of thing is a real education for a n00b to sencha like me and really helps me sort out what is happening in my cup, nose, and mouth.
hirtue	I just finished the session of Shincha Fukamushi from Hibiki-an in my garden. Since it's my first time ever trying shincha I might be inexperienced, but I still got OVERWHELMED both by the taste and color of the tea. I'll describe it by infusions: First(80 C, ~45sec) - a bit vegetal, a bit grassy and amazingly smooth. And so green that I couldn't help but stare at the cup for a few seconds. The tea looked so beautifully in the sun it's impossible to describe. Second(75 C, ~25sec) - sweeter and not grassy at all. Enjoyed this one the most. Third(80 C, ~35 sec) - possibly the smoothest of them all. Very delicate, but still sweet. The color was slightly less "green" than the previous two, but still VERY nice. After those 3 cups all I can feel in my mind is peace. Peace I cannot find any other way. It's amazing and I don't think there are words out there that can express this feeling. That's all I can say. I give this Shincha a 5/5.
Salsero	...and they talk about light flavored green teas! In a lot of ways, I think sencha packs more punch than Assam.
hop_goblin	I agree Sal totally! It is hard to describe all of the sensations that you receive all at once when drinking sencha.
greenisgood	Wow, I really think I might have to get some of the Supreme shincha after all. If its even better than my beloved Maki it must be good.
Jack_teachat	Anyone had O-cha's Miyabi Shincha? Have got some coming at the end of the week. EDIT: Have just noticed Olivierco mentioned it, any other opinions/advice on it?
Photiou	Anyone had O-cha's Miyabi Shincha? Have got some coming at the end of the week. EDIT: Have just noticed Olivierco mentioned it, any other opinions/advice on it? Last time I had Miyabi I roasted it to houjicha. It improved the taste somewhat " title="Wink" />
scruffmcgruff	Anyone had O-cha's Miyabi Shincha? Have got some coming at the end of the week. EDIT: Have just noticed Olivierco mentioned it, any other opinions/advice on it? I like it quite a bit. It was relatively easy to brew, so don't worry too much about brewing parameters.
Chip	Anyone had O-cha's Miyabi Shincha? Have got some coming at the end of the week. EDIT: Have just noticed Olivierco mentioned it, any other opinions/advice on it? I like it quite a bit. It was relatively easy to brew, so don't worry too much about brewing parameters. (borrowed from my review on Green Tea Forum) If the Miyabi was shipped on the 19th, then it took 3 days to reach me. OK, round 2. I paid a little more attention this time. I eased up on the amount of leaf as well. 4.25 grams per 200 ml. 168* started pouring at 75 seconds and slowly endling the pour at 90 seconds. The liquid is mostly yellow with a hint of green. I spent a good minute smelling the brew before sipping because I was a little stunned...I was picking up a light toasty background, slightly barley. This was not assertive, just very comforting, pleasing. The taste confirms the presence of this faint toasty barley background. It is sweet, not as intence as yesterday. It has a grainy character this time for sure. This seems quite different than years past. My thoughts as I was sipping the first steep, knowing I only had a little left, were centered on the need to get more of this. I am not sure if this was a fluke, but this character was noticable through the first 3 steeps, though fading, make that through 4 as I continued to sip. The liquor is full bodied, but not thick like fukamushi, yellow colors dominate each steep, but some green hints show up...but I would not call it GREEN, further differentiating Miyabi from Fukamushi Supreme or Yutaka Midori which tend to have very green 2nd and 3rd steeps. I also noticed a significant caffeine kick from Miyabi. I am really curious now. I went with 4.5 grams with 180 ml, thus the higher intensity yesterday. I also think the slower pour today helped tone it down a little. I will reduce amount of leaf further or temp next time. Regardless...it is REALLY GOOD!!!
Salsero	Yikes, I'm brewing this and it seems different from the other senchas I have tried. I found a notably oily feel on my lips. Now that I think about it, I guess other sencha can have a little of this, but this one seems to have it in spades. The taste is pretty light, astringent, and a little grassy, I guess that's in line with the asamushi character, but there is some other little sensation there, the closest I can come to describing it is to call it a sort of menthol thing. Anyone else tried it? I brewed 4.50 grams in 6 oz, 160° F, 1.0 m, 30 s, 20 s, and the rest remains to happen. I think I went a little too short on the first infusion and a little too long on the second.
Chip	and it seems different from the other senchas I have tried. I found a notably oily feel on my lips. Now that I think about it, I guess other sencha can have a little of this, but this one seems to have it in spades. The taste is pretty light, astringent, and a little grassy, I guess that's in line with the asamushi character, but there is some other little sensation there, the closest I can come to describing it is to call it a sort of menthol thing. Anyone else tried it? I brewed 4.50 grams in 6 oz, 160° F, 1.0 m, 30 s, 20 s, and the rest remains to happen. I think I went a little too short on the first infusion and a little too long on the second. I would go a little more leaf and slightly higher temp...and a little longer. Do you preheat your pot? My temp is based on preheating. Maybe I am wrong, my gut is telling me you are light. If it is too astringent, cut back on temp. Does he offer specific directions for this sencha? I have it but have not opened it yet. BTW Sal, did you try the Shincha Fuka parameters we discussed?
Salsero	Yes, I preheat. Are the Hibiki directions reliable? I think I'd be afraid of it if it got ! But hey, I'm willing to take the risk! Thanks for the suggestions. Will do. Geez, that was just yesterday. I can't take the pressure!! How much tea do you think one guy can drink? (Well, if the one guy is you, a lot I guess!)
kongni	Hey shincha lovers! I have another organic shincha review. This one is from The Japanese Green Tea Shop.... The tea comes in 100g bags with a unique wrapper (see images below). The tea is a farmer's style tea so it brewed up a nice cloudy green cup. Lower temperatures seem to make a nice sweet mild cup even after brewing up to 2 min. Higher temps make a more astringent cup with a hint of "freshly mowed lawn" smell and taste with a touch of bitterness. Be careful when brewing at higher temps! Every second counts when your water is too hot. I haven't managed to completely 'stew' the leaves but came close once. The tea itself looks unremarkable but don't let that fool you if you're all about flavor. This yeilds a VERY tasty cup. I highly reccomend it and would probably order this over the organic farmer's shincha that I got from Japanese Green Tea Online. Here's a pic:
kongni	salsero- The cup I used for the pictures is nothing special. I like the cup because it is good for "tea viewing". It is white on the inside so you can easily see the visual qualities of the tea. My tea pot is also white on the inside for the same purpose " title="Smile" /> Here is the cup that I usually use for drinking. It is a hagi style teacup that I got from Japan. Like hagi matcha bowls, it's one of a kind and will last a lifetime if you take good care of it " title="Smile" />
Salsero	something special. It is a perfect device for administering brewed tea. No, no, no! What am I missing here? I can't imagine that clunky piece of pottery with lovely, precious sencha in it! How about a pic of it full of our favorite tea? Would that help me see what makes it attractive to so many members of this forum? I'm starting to think I may be bonkers ... nah, I know it's really just all you guys that are crazy. Anyone who frequents a forum devoted to drinking tea has to have a screw loose. . .
britt	O-Cha Hatsumi: So broken up this year that it has lost much flavor, like how all teabags taste the same. Clogs filters, hard to brew, bad payoff. HOWEVER, the later steeps are some of the best later steeps I've ever had. Thanks, I thought it was just me! I had never tried Hatsumi before, and I can't think of any reason to try it again. I did try O-Cha's other four shincha and was very pleased with all of them. My first pick is the Yutaka Midori, followed closely by Tsuen's Kirameki. I would give 5 stars to both. I feel the Miyabi and Fukamashi aren't quite up to the standards of the Midori and Kirameki, but they are still excellent and exceed the quality of what I've tried from other vendors. Hatsumi was improved by changing the brewing times and water temp, but it is still a disapointment. Overall, O-Cha really does have an awesome shincha selection.
scruffmcgruff	I would consider trying it again next year. I understand Hatsumi isn't great this year, but last year's was fantastic! It is unblended (IIRC), so it varies more between harvests than, say, Yukata Midori. I'm crossing my fingers for next spring. " title="Smile" />
Jack_teachat	I feel the Miyabi and Fukamashi aren't quite up to the standards of the Midori and Kirameki, but they are still excellent and exceed the quality of what I've tried from other vendors. . Personally I have enjoyed the Miyabi more than both the Midori and the Kirameki this year (I have the Fukamushi in Cold Store). To me it strikes a lovely balance between the aforesaid teas and is much easier to brew than the Midori in particular.
Chip	Hatsumi Shincha 2008, O-Cha. Rating 4-4.5 stars out of 5. I am confident giving it a 4.25. If not for the difficulty in brewing, I would have given it a 4.5. The dry leaf is fine, indicating it is possibly fukamushi, though possible in between chu and fuka. Leaf color is the same as past years. Green, but not in the order of Kirameki or Yutaka Midori. Leaf has a fresh aroma, refreshing. This has been a challenge to brew. Hearing others experiencing similar problems at least assured me I was not alone. It is tempermental about parameters, more so than last year, IMO. I played with all the variables til I finally seemed to have stroked it perfectly. Lighter than normal in virtually every aspect. 4 grams leaf per 6.8 ounces, a little low for me. 160*, this is not sooo unusual for finer shincha from Shizuoka prefecture, preheated kyusu. 75 sec for the first steep was the revelation that made this cup sing. 2nd steep was ONLY 10-15 seconds at around 175* or less. 3rd steep was 40 sec at 180*. 4th was 185-190 for 2-3 minutes. 5th was boiling water for at least 10 minutes. The flavor profile when brewed this way is quite remarkable, sweet with low astringency (brewed any other way seemed too bitter or under brewed). It has a little grassy or veggie background, it is not assertive, but you notice it. The brew is yellow with some green to it. The second and 3rd steeps are quite green and beautiful. Every steep had a lovely character all its own. I enjoyed each steep. It is hard to rate such a tea. The way I am enjoying it the last few days, I could Speaking of Hatsumi... This is my third year running with Shincha Hatsumi. If using the correct kyusu/screen coupled with slow pour, clogging is not an issue for me, though I understand how one could. I placed it aside for a few weeks and am about to go with the second half of my bag. It is remarkable, though very challenging, but this adds excitement to the brewing (I like brewing as much as I do drinking tea). Last year it was much easier to brew.
britt	From reading reviews and forums, people seem to be pretty strongly in favor of either Miyabi or Midori when compared to each other. I don't find the Midori difficult to brew, although when I first tried it a year ago it took a while to get the best from it (it was my first order of quality Japanese tea) but I thought it was quite forgiving. I've been drinking it regularly ever since. I will continue purchasing Miyabi and Fukamashi, but as a supplement to the Midori. The Kirameki appears to no longer be available. I'm grateful that Kevin at O-Cha.com offers such a great selection of sencha (and gyokuro! and matcha!).
britt	I have one Tokaname kyusu that couldn't even do it with a slow pour. The other kyusu I tried (mosty by Hokujo) worked very well with the slow pour. I imagine the metal obi-ami would be excellent in this case.
Wesli	Nope. Hatsumi sucks. Den's Kukicha: More roasty this year. Mostly a barley flavor. Fuka-midori: Better this year. Mediocre sencha at great value.
devites	Hatsumi does not suck . I did not like the Hashiri when I first brewed it because I was using the same parameters I have been using for my other Shinchas. I had a little bit left from the sample Salsero gave me and I was on Den's website, this time I used exactly the parameters and it was amazing. For the second infusion i did 20 sec, third a 75 sec, fourth 80 sec and i was floored by the later infusions. I think why I am ecstatic is because I thought it was complete crap and the worst shincha (I've tried 6 so far). So anyone who didnt like it follow there instructions and give it another whirl.
Chip	I have one Tokaname kyusu that couldn't even do it with a slow pour. The other kyusu I tried (mosty by Hokujo) worked very well with the slow pour. I imagine the metal obi-ami would be excellent in this case. According to Kevin at O-Cha, the clay sasame(sp?) was never intended to be used for the much newer fukamushi style sencha such as Hatsumi. In my experience, I completely agree. Make no mistake, I find the sasame screen to be awesome for asamushi tyoe sencha. I used one for Kirameki every time. The stainless steel screens at the spout work well with Hatsumi. The 360* would likely work even better. I am currently using a cheap kyusu I picked up for 10 bucks so I could try the 360* screen w/o spending too much money on the experiment. For sencha like the Fukamushi Supreme, I don't know how I did w/o it in the past...works great for any fukamushi. The proper screening will definitely enhance enjoyment of Hatsumi, coupled with slower pours that are started early. 160* in a preheated kyusu works well for me.
devites	How should i brew Maiko Kinari Shincha.
britt	According to Kevin at O-Cha, the clay sasame(sp?) was never intended to be used for the much newer fukamushi style sencha such as Hatsumi. In my experience, I completely agree. Make no mistake, I find the sasame screen to be awesome for asamushi tyoe sencha. I used one for Kirameki every time. Thanks for the info. I have one kyusu that has both clay screen and metal basket. It worked quite well with the Hatsumi as far as pour. IMO this pot isn't suitable for shincha, as it's double-walled construction and really holds in the heat, but it showed the difference in filters and the taste was still decent. This morning I had the best results yet with the Hatsumi. Even less leaf and even lower water temperature. I actually did the first infusion for 90s, 2nd at 0s, third at about 45s. I measure everything by eye/feel, so I can't say with certainty exactly what the parameters were, but it was the best so far. I did use a Hokujo kyusu with sasame filter and had no pour problems, although I poured a bit slower than normal. I brewed only six ounces at a time, which I think allows better control.. Kirameki was no problem at all, regardless of what I used to brew it in. I see it's now sold out. I still have two unopened packages and I really like this one. I wish it were available year round.
henley	Glad you finally got good results & were able to enjoy the Hatsumi!
cane	Is it too late now to still order Shincha? I have never had a Shincha, and I would love to give one a try, Where would be a good place to order from (if it is still possible?)
tenuki	Just cut your own cane!
Chip	Hi cane, you can still order shincha. Many of the special edition shincha are gone, but shincha is still avaible from O-Cha, Den's, Hibiki-an to name 3 very good vendors. This thread contains a lot of info on these vendors. There is also another shincha thread Ignore the guy with the lawnmower...he is just our groundskeeper.
kongni	Hey everyone, thanks so much for your informative shincha reviews. I have tried quite a few shinchas based on recommendations here. This is my last organic shincha review. Here is a breakdown of the four organic shinchas I have tried: There was an organic uji gokujo that I missed from the Japanese Green Tea Shop and an organic uji shincha that I did not try from Ryu Mei. Maybe next year The two organic shinchas on the left were traditional style shinchas and the two on the right were farmer's tea or fukamushi style shinchas. Both are VERY good and the organic sayama is still available from The Japanese Green Tea Shop. I think the tea by Hibiki-an makes a wonderful iced tea as does the one from Japanese Green Tea Online. If anyone has heard of other organic varieties, please post or PM me. Thanks!
joelbct	lolol
bi lew chun	Hmm. I opened my fukamushi supreme today. I'm not sure why I expected it to behave like a guricha. Next time I will go with more leaf and more time.
BryanP	__________________________________________________ Green Tea Review Description: Gyokuro Suimei Den's Tea First Harvest ( Shincha leaves 2008 ) Asahina, Shizouka Silica Gel pack 2oz (56 grams) "Gyokuro Suimei is our highest quality tea. Den's Gyokuro Suimei is made from only the youngest top part of tea leaves picked by hand and carefully processed into an ultra fine needle. Its super natural sweetness promotes a mellow state of mind." __________________________________________________ So it has been a week, and I finally got a taste of premium gyokuro. This particular one I am reviewing is from Den's Tea, a reputable tea distributor of high quality Japanese green tea. The tea I will be reviewing is their Gyokuro Suimei, the highest quality tea Den's Tea can offer. It is also a from the first harvest of 2008, meaning it's a Shincha. Therefore, this should be some good stuff. * This particular gyokuro's aroma is strong. Meaning, right when you open it from it's bag, you will get a strong "green/veggie" smell. This is a characteristic of premium gyokuros. The aroma is very defined. Compared to the senchas I've been drinking, this gyokuro's aroma tops them both in terms of strength. * The leaves were dark green, slender and pointy. They look high quality (as you would find with premium gyokuros). Basically, you're paying for the freshest here. * Compared to senchas, this is probably closest to the Fukamushi senchas. It has a rich veggie flavor to it, that it carries somewhat of a green tasting "creaminess" to it. It's not some watered down feeling off your tongue, you can literally feel the heaviness of this particular tea. The astringency varies by temperature, but I noticed that brewing towards 160F (I was around 140-150ish), will make the drink more astringent, and this is apparent. * The after-taste stays on your tongue for a good amount of time. * The flavor is quite complex. It hits my tongue rich and creamy at first with sweetness, rolls off into a veggie-type flavor from the tea, then leaves with a slight astringency. * Water amount: 3 oz * 1st infusion: 150 second steep, 143F water temperature. Generated an extremely rich, green, veggie flavor. Astringency was very low. This infusion was actually extremely overwhelming for me. I probably should have steeped it for 120 seconds for my taste. * 2nd infusion: 90 second steep, 153.8F water temperature. Generated a smooth, veggie taste. Astringency is mild. This felt like the most balanced infusion. This was a pleasantful experience. * 3rd infusion: 180 second steep, 140.1F water temperature. Generated a taste similar of that of the second infusion. This was also pleasing. Other than the first infusion (which was my first time brewing this particular gyokuro), the experience was much different from any other green tea I've tasted. Rich, veggie, and sweet are dominant terms for this experience. I've realized that gyokuro can be an acquired taste. One who likes more "lighter" teas may find this a bit too rich. One who loves flavors though will definitely enjoy this experience. It's PACKED with flavors. The green taste is extremely defined compared to any daily sencha I've tasted. I haven't tried any high-end senchas, but I don't think they will come close anyways. It was a pleasure drinking it, and I would definitely recommend it to my girlfriend and to any green tea lover out there. This tea is worth the buy.
Chip	Awesome job!!! Thanx for sharing with us Bryan. Now could you review the O-Cha Yutaka Midori that I have been really enjoying the last several days. I will have to get busy on that asap before Fall. Anyway, a question. I was not aware Den's sold nitro flushed bags. Every bag I opened had a deox packet inside for preservation. I think I even asked them also. Perhaps the gyokuro is packaged differently? Is it in their normal bag? Thanx again!
BryanP	Awesome job!!! Thanx for sharing with us Bryan. Now could you review the O-Cha Yutaka Midori that I have been really enjoying the last several days. I will have to get busy on that asap before Fall. Anyway, a question. I was not aware Den's sold nitro flushed bags. Every bag I opened had a deox packet inside for preservation. I think I even asked them also. Perhaps the gyokuro is packaged differently? Is it in their normal bag? Thanx again! You're right! Sorry but I got this confused with my other stuff and yes, unfortunately it is NOT nitro-filled. Don't worry though, the rest of the information is accurate. " title="Smile" /> This kind comes with a silica gel packaging. I wish they did nitro-fill their bags though. I made the note on my site.
Chip	OK, thanx for clarifying that, Bryan! I usually stop at 120 seconds for most gyokuro as well, btw. I would be curious also if you would try for comparison an alternate parameter for 2nd and 3rd steeps. I generally up the temp by 10*F and brew for 20-30 seconds for the second. 3rd, I then again raise the temp and brew for 40-60 seconds. I will continue this process for 5 steeps usually, then in the case of high quality gyokuro, I will eat the leaves warm with soy sauce (and rice if I have some made). This is a tradition of not wasting the precious gyokuro leaves. Also, fyi,...and tmi, I recently tried a gyokuro from Yame Prefecture which produces some outstanding gyokuro and a lot of it. The seller, Zencha, recommendeds a very concentrated infusion of around 2 grams leaf for 1 ounce water (a good reason to do very small steeps). Also brewing the first steep in water around 100-120* for the first steep. I tried it this way and must say, I was sooo blown away. But I was buzzed for a few hours as well.
BryanP	OK, thanx for clarifying that, Bryan! I usually stop at 120 seconds for most gyokuro as well, btw. I would be curious also if you would try for comparison an alternate parameter for 2nd and 3rd steeps. I generally up the temp by 10*F and brew for 20-30 seconds for the second. 3rd, I then again raise the temp and brew for 40-60 seconds. I will continue this process for 5 steeps usually, then in the case of high quality gyokuro, I will eat the leaves warm with soy sauce (and rice if I have some made). This is a tradition of not wasting the precious gyokuro leaves. Also, fyi,...and tmi, I recently tried a gyokuro from Yame Prefecture which produces some outstanding gyokuro and a lot of it. The seller, Zencha, recommendeds a very concentrated infusion of around 2 grams leaf for 1 ounce water (a good reason to do very small steeps). Also brewing the first steep in water around 100-120* for the first steep. I tried it this way and must say, I was sooo blown away. But I was buzzed for a few hours as well. Dude, gyokuro blew me away with the mellowness. I haven't had any Shincha leaves in my life so I guess trying that for the first time was worth it.But yeah, I felt this "buzz" for quite awhile afterward. Didn't know green tea could do such a thing. Anyways, I was about to try some as well from Lupicia USA. In fact, this particular one: http://www.lupiciausa.com/product_p/12407406.htm . I will try those alternate parameters and see how it tastes. I will do it sometime next week when I drink the tea with my girlfriend. " title="Smile" /> I will also try the rice and soy sauce afterwards with the leaves. Sounds good actually! Definitely. At those prices per gram, it's definitely not worth wasting.
Chip	O-Cha has some really good gyokuro offerings. You can eat the gyokuro leaves because they are shade grown and more tender...quite tasty actually. I felt a little funny first time I tried it...like "look how insane I have become, now I am eating the leaves." Secha leaves would be tougher, if you feel so inclined to eat sencha leaves, which I have not at this writing, they recommend a little vinegar to help break down the fibers. Gyokuro has more caffeine and other components that contribute to the buzzzz. I use less water and less leaf so I am not tooo buzzed. But yeah, gyokuro is da bomb, but I still like to enjoy it only once a week or so. It is a special occasion for me this way.
devites	I finished the last of my shinchas today and thought I would do a final ranking. 1. o-cha fuka supreme 2. o-cha hatsumi 3. maiko kinari 4. hibiki-an shincha fukamushi 5. dens fuka-midori 6. dens hashiri 7. hibiki-an shincha premium (blah tasting) I thought all had something to offer except the traditional.
Salsero	Well, I guess that means it's time to break out the Kirameki! It will go out in Monday's mail, though I don't know if it will still be shincha this late in the game! Ranking teas is always a little scary, but I think there is something to be gained from the exercise. Thanks for sharing.
Ed	W00t, devites is a believer! Fukamushi Supreme rules.
Salsero	Just broke open the Kirameki (after it sat in my refrigerator for almost 2.5 months). Wow is it light! I did 3.75 gr in not quite 6 oz of water at about 160° for 1.5 minutes, roughly replicating Bambooforest's instructions to Stargazer. The wet leaf pieces are enormous by sencha standards. I find a nice oily feeling on my lips from it and there is an aftertaste that is almost floral, but really too earthy to be floral. Quite a unique and classy sencha. I will probably try increasing the leaf next time I go for it.
Chip	Yeah, Kirameki is asamushi that will brew up nicer with more leaf. I used 5-5.5 grams per 6.8 ounces (200ml). It is a classy brew.
Salsero	Yeah, Kirameki is asamushi that will brew up nicer with more leaf. I used 5-5.5 grams per 6.8 ounces (200ml). It is a classy brew. Sort of clean and classy. I am on a sixth infusion, with water sitting in the kyusu in contemplation of a seventh! This may be the bao zhong of the sencha world.
Cinnamon Kitty	Chip was ever so nice to remind me in Wednesday's TeaDay that I hadn't posted anything on the Hashiri yet so I am going to give a go at it. Here is my review for Den's Hashiri Shincha. I've been brewing it in my kyusu with about 1.5 tsp of leaf for 5 ounces of water. First steep is at 155 to 160*F for 1 minutes, 30 seconds. Second steep is with slightly hotter water for 20 seconds. Third steep is using the 195* water directly from my Zoji for about 1 minute steep time. Fourth steep is somewhere between 195 and 205*F for 2 or 3 minutes and fifth steep is with boiling water and steeps until I decide to pour it into my cup, which is probably 5 minutes or longer. I did try this with more leaf and it came out too bitter to enjoy. Using less leaf gave the tea a flavor that was bland. The parameters that I have been using result in a mild bitterness that does not completely dominate the other flavors. Compared to the Fukamushi that I enjoyed immensely, I found the Hashiri to be relatively mild. There is definitely a slight bitterness to it. It reminds me of a young wine that has not achieved its full potential yet. The tea itself has a pleasant grassy aroma, which I am often reminded of when I drive home from work, passing by all the farmer's fields. The flavor of the first steep reminds me of asparagus or some sort of a green vegetable. I went with asparagus since every time I have tried it, it has been slightly bitter tasting. The second steep and how ever many steeps that follow mellow out some, losing the sharpness that I found in the first steep, but still keep a touch of the bitter flavor. Also in the second steep, I find less of the asparagus and more of a grassy sweetness similar to the aroma. I don't feel that the bitterness is a bad quality for this tea. If I remember correctly, it was made from the very young tea leaves and that part of the flavor profile was to be expected. It is definitely a unique shincha experience, especially since I tend to enjoy bitter tastes, especially dark chocolate. Dark chocolate goes really well with this tea actually. I am not sure if I would get it again next shincha season, but it was worth trying this time around.
Chip	Yes, you speak of the immature bitterness that Den spoke of, and I agree as well. It can be tamed, but it is lurking near the surphase. I mentioned earlier that this tea was picked to be THE FIRST, not necessarily picked at the prime moment for this leaf. The trade off is the upped astringency. Thanx for sharing with us!
Chip	Although Shincha is officially over til next harvest, there are still some shincha being enjoyed still, one is Yutaka Midori from O-Cha. I was so wowed by this amazing sencha from Kagoshima, I created a seperate topic. Yutaka Midori is talked about frequently on TeaChat and is worthy of its own topic IMHO.
joelbct	Well, I finally broke out my Ippodo Shincha from cold storage. Extremely Delicious, certainly one of the top Shincha's I've tried this year. Delicate and balanced, yet succulent and flavorful. A bit sweet. Def has a noticeable "Uji" taste, tho of course not in the super-intense way of Uji matcha. Will order again next year. Only I'm not entirely sure of the name of this one. 50 grams, green+white bag, and was I think the ultra-premium quality, meaning either the highest or second highest grade. I think it was the same one Olivierco ordered and gave high marks.
Pentox	With shincha season pretty much over (aside from whatever we have squirreled away) isn't it probably time to unsticky this thread?
Pentox	Ha! I was about to suggest unstickying this thread and realized I suggested it 4 months ago. Suggestion still stands as in a few months we're going to get back into shincha season.
olivierco	I think we should keep it stickied but lock it so that our 2009 shincha orders will be easier to make.
TIM	Sencha and Gyokuro are two very new tea to my pallet. A spur of a moment the day before on teachat sprung my interest into the realm of fine Japanese green tea. An by chance, I made an acquaintance to the founder of Teacaddie, Sara Kadowaki. I am telling you, tea is my faith..... or I must be a good tea bush somewhere, sometimes..... Sara brewed up a 2008 1st flush sencha from a limited single estate for me to try. It was a traditional light roasted kind, which she mentioned is quite rare these days.... 2 infusion. 3.5g / 120 ml / 45 sec. / boiled egg temp (my new term). Pineapple dry cup aroma, umami, toast, sweet and clean for the 1st. Creamy, floral, fruity with no bitterness from the second..... I Am Addicted!
Pentox	Sara brewed up a 2008 1st flush sencha from a limited single estate for me to try. It was a traditional light roasted kind, which she mentioned is quite rare these days.... 2 infusion. 3.5g / 120 ml / 45 sec. / boiled egg temp (my new term). Pineapple dry cup aroma, umami, toast, sweet and clean for the 1st. Creamy, floral, fruity with no bitterness from the second..... I Am Addicted! Welcome to the green side Tim. Single estate is actually a bit odd of a term for Japanese teas, it's a bit different than teas like a Darjeeling. Just a bit of an odd term. She probably meant it was light steamed unless it really was a rare tea. Asamushi is a bit harder to find, but still commonly available.
Chip	There are some "single estate" Japanese teas, but blending is the rule of thumb for the vast majority. Ito-en offers some if you visit their flagship store on Manhatten. Hibiki-an is a so called single estate vendor. I think if you are in Japan, there are likely more available than state-side. So, now you want that sencha back, TIM?
Pentox	There are some "single estate" Japanese teas, but blending is the rule of thumb for the vast majority. Ito-en offers some if you visit their flagship store on Manhatten. Hibiki-an is a so called single estate vendor. I think if you are in Japan, there are likely more available than state-side. I dunno, it may just be semantics, but I don't think that "single estate" is an appropriate term. I don't really consider most Japanese farms to be estates. At least not in comparison to like Darjeeling estates. Instead I think of them more as "Single Source", "Single Farm", etc. Just not estates. When I think estates I think more along the lines of a plantation.
TIM	There are some "single estate" Japanese teas, but blending is the rule of thumb for the vast majority. Ito-en offers some if you visit their flagship store on Manhatten. Hibiki-an is a so called single estate vendor. I think if you are in Japan, there are likely more available than state-side. I guess the term single estate really apply to India or colonial area ; ) Maybe a single Klan, family is a better word? Anyhow, this was a non blended 1st flush from a hillside farm overlooking the Tenryu river The owner is already in his 70's and the sons and grandsons will not continue his tradition. So this traditional single cultivar / more roasted / golden lime green liquor will be lost soon.....
Pentox	The owner is already in his 70's and the sons and grandsons will not continue his tradition. So this traditional single cultivar / more roasted / golden lime green liquor will be lost soon..... That's unfortunately quite common from what I've been hearing. The level of devotion to tea in the next generation is probably going to drop off of the map. It's very sad and scary at the same time.
Salsero	green. Have you had a gyokuro that tastes like chicken soup yet?
TIM	of course! with seaweed in it
Chip	I dunno, it may just be semantics, but I don't think that "single estate" is an appropriate term. I don't really consider most Japanese farms to be estates. At least not in comparison to like Darjeeling estates. Instead I think of them more as "Single Source", "Single Farm", etc. Just not estates. When I think estates I think more along the lines of a plantation. Thus the quotes. Ito-en will call them single estate when visiting their store, not that that is entirely correct ... One can overthink terms sometimes, there are large farms around here that are sometimes also called estates, I guess depending upon their grandeur. But never referred to as a plantation ...
TIM	So, now you want that sencha back, TIM? btw, do you like them?
Chip	So, now you want that sencha back, TIM? btw, do you like them? Them? There was only one bag of sencha. Anyway, I opened it yesterday. The dry leaf smells nice, but I think I need to use more leaf next time. I think it is fukamushi, or at least chumushi. The leaf aroma reminds me of fuka.
TIM	I dunno, it may just be semantics, but I don't think that "single estate" is an appropriate term. I don't really consider most Japanese farms to be estates. At least not in comparison to like Darjeeling estates. Instead I think of them more as "Single Source", "Single Farm", etc. Just not estates. When I think estates I think more along the lines of a plantation. Thus the quotes. Ito-en will call them single estate when visiting their store, not that that is entirely correct ... One can overthink terms sometimes, there are large farms around here that are sometimes also called estates, I guess depending upon their grandeur. But never referred to as a plantation ... This one is 2008 a "Single Bush" from a "Single Estate" Asatsuyu Sencha: Floral, Brothy, Nutty and fresh moss. Taste reminded me of a Gyokuro. Yummmy!
toastedtoads	So, as a newbie to Shincha, what time of year to things start to become available? I really want to try some and I can't wait!
Chip	It will vary from year to year and depends upon the prefecture of origin. Kagoshima and Shizuoka will start to hit the market around mid April. Uji is usually starting early May or so. Looks great, TIM!!!
TIM	Asatsuyu 3 bushes blend 08. Comparing it with the single bush, this is sweeter and more complex.... perhaps a better word is "General"? Blending is to ensure the full flavor every season/harvest. A bit too safe for my cuppa... Still learning, I know.
Chip	I am about to cast off the 2008 topic, cut it loose from its "stickied" status and off into oblivion. Any goodbyes to this old friend before I cut her loose? 2008 was an outstanding year for shincha. Can 2009 possibly top it? The shincha availability seems to have doubled since last year, yet there are still faves. I am thinking YM from O-Cha was the most memorable for me.
olivierco	I am about to cast off the 2008 topic, cut it loose from its "stickied" status and off into oblivion. Any goodbyes to this old friend before I cut her loose? Maybe you should only lock it for the moment and wait a few months before unsticking it so that it will be easier to compare 2009 to 2008.
Chip	Good thought, Olivier. OK, before I lock 'er up, share any closing thoughts on 2008 Shincha, etc?

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