123 Tasting Notes

drank House Matcha by Hibiki-an
123 tasting notes

It’s fall again. Why do I mention it? Because this is traditionally when matcha is released. Ichiban (first picked) matcha is stored away from spring to fall to give it more depth of flavour. Every year there is a ceremony for the release of new matcha which has been stored in a Jar underground. After opening the jar, the tea is stone ground.

Anyways, this house matcha (Ceremonial grade) is fine for the tea ceremony. The colour is green. The taste today was mild. There should be more aroma and flavour tommorow, as I just opened this after it travelled.

By the way this is Jigase method tea. Plastic sheets are placed directly over the tea plants. Also, the tea leaves are picked by shaving the leaves. This is why you see round tea bushes, because it makes it easy for the tool / machine. Expect a bit of a stronger flavour because of it. Most of you should prefer it, because of this. The economical price is a plus.

Delivery waa superfast, four days!

I will update this review as time goes on.

Login or sign up to leave a comment.

Login or sign up to leave a comment.

drank Shincha Matcha by Hibiki-an
123 tasting notes

I used this for my tea ceremony each day. I also tried it with sugar and in lattes and iced lattes. The extra green colour is great for iced lattes.

Over the summer I used this and Matcha Superior. I think this had a very smooth taste being so young. If I am not mistaken, the grind waa amazingly fine.

The tea itsslf would be either super premium or pinnacle grade.

Because tea gets more mellow as you go up the scale, I have a hard time deciding on reviews. I like lots of flavour in my matcha. That makes it difficult.

Login or sign up to leave a comment.

drank Matcha Superior by Hibiki-an
123 tasting notes

I used this traditionally whisked, though with sugar. It was my summer matcha. I have also used it ceremonially.

It’s a good product. Green colour. Some aroma when I open the tin. Tana method is used for shading.

I really can’t describe it in depth, despite having it several times in a row during my daily ceremony. Maybe that’s a good thing.

I’ve also had it as a latte, and iced latte. In comparison to the shincha matcha, I thought the flavour was more developed, at first. Still, I think because things get more mellow as you move up the quality scale, and I prefer matcha with more taste, that it is hard for me to say sometimes.

This was a better green than an organic premium (supposedly) matcha that I tested at the same time.

Login or sign up to leave a comment.

drank Shincha Matcha by Hibiki-an
123 tasting notes

Login or sign up to leave a comment.

drank Shincha Matcha by Hibiki-an
123 tasting notes

Login or sign up to leave a comment.

The first in a three series release. The difference between this one and the regular Gyokuro Konacha is in how the tea is grown and picked, and where it is from. Think hand picked. Tana or traditional Honshu shading.

I wish I had saved this tea for last. I would have really liked more experience before drinking it. It’s definitely worth drinking. I can’t say whether it is that much better to justify the price difference.

The difference between this and the regular Gyokuro Konacha is the way the tea is picked, where it comes from and being more expensive. Higher levels tend to be hand picked.

I think I wish I had waited until the end to drink this. I don’t have much to say.

It has the usual lighter and darker speck appearance (straw and green). The rinse is full of flavour (see below). There may be more flavour in the clear liquid than regular gyokuro konacha. I just don’t know.

A little different from Sencha Konacha, also very similar. More greenness in both the liquid and the rinse. Gyokuro flavour.

This is a by product from the sifting process of all that Sencha. Tea specks from premium grades are used.

I recommend this product for cold brewing. Simply take 20 grams of the tea and add to 1L (roughly) of water. Leave for 24 hours in your fridge

There are two ways to finish this. Strain out the whole tea and put the liquid in a container. Add a 450 mL of water to rinse off the tea. Now you can either drink the liquid you rinsed off, or put back into the jar. It is like the unfiltered apple cider of tea This will be green and cloudy versus the clear filtered liquid.

One note, you can’t use this in fine tea bags.

Because the tea has sat, the sediment has settled to the bottom. Try to pour off the first liquid without disturbing the sediment.

Login or sign up to leave a comment.

drank Gyokuro Konacha by Hibiki-an
123 tasting notes

A little different from Sencha Konacha, also very similar. More greenness in both the liquid and the rinse. Gyokuro flavour.

This is a by product from the sifting process of all that Sencha. Tea specks from premium grades are used.

I recommend this product for cold brewing. Simply take 20 grams of the tea and add to 1L (roughly) of water. Leave for 24 hours in your fridge

There are two ways to finish this. Strain out the whole tea and put the liquid in a container. Add a 450 mL of water to rinse off the tea. Now you can either drink the liquid you rinsed off, or put back into the jar. It is like the unfiltered apple cider of tea This will be green and cloudy versus the clear filtered liquid.

One note, you can’t use this in fine tea bags.

Because the tea has sat, the sediment has settled to the bottom. Try to pour off the first liquid without disturbing the sediment.

Login or sign up to leave a comment.

drank Sencha Konacha by Hibiki-an
123 tasting notes

This is a by product from the sifting process of all that Sencha. Tea specks from premium grades are used.

I recommend this product for cold brewing. Simply take 20 grams of the tea and add to 1L (roughly) of water. Leave for 24 hours in your fridge

There are two ways to finish this. Strain out the whole tea and put the liquid in a container. Add a 450 mL of water to rinse off the tea. Now you can either drink the liquid you rinsed off, or put back into the jar. It is like the unfiltered apple cider of tea This will be green and cloudy versus the clear filtered liquid.

One note, you can’t use this in fine tea bags.

Because the tea has sat, the sediment has settled to the bottom. Try to pour off the first liquid without disturbing the sediment.

Login or sign up to leave a comment.

drank Sencha Superior by Hibiki-an
123 tasting notes

This is an excellent tea at a good price. There is plenty of flavour. The leaves are green. There is maybe $3 USD difference between this and the next grade down. So why not?

Use 10 g and steep three times with 200 mL of 80 C water for 1 minute each time.

Flavors: Umami

Preparation
10 g 7 OZ / 200 ML

Login or sign up to leave a comment.

Profile

Following These People

Moderator Tools

Mark as Spammer