Yunomi

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Recent Tasting Notes

Sipdown!

Actually pretty good for a Houjicha. It’s not too strong but still has the classic Houjicha roasted flavor.

Still not a fan of Houjicha in general, but I do appreciate this tea in general!

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82

Another tea from 2019 shincha sampler. This one is nicely balanced, but doesn’t break any new grounds I’d say. Smelling the leaves reminds me of freshly cut grass, chestnut, and chicken meat with a faint floral component. First infusion has a very good bitterness complementing the umami, chestnut sweetness and a sort of nutty earthiness (quite different from the crisp nutty taste you tend to get in Chinese greens). It is also a bit tart and has a citrus fragrance. The liquor has a medium to full body and the mouthfeel lies somewhere between milky and creamy. Later infusions are also pleasant, but ultimately less interesting. They are more grassy and tangy, with a distinctive throat warming sensation.

Flavors: Bitter, Chestnut, Citrus, Freshly Cut Grass, Meat, Nutty, Tangy, Tart, Umami

Preparation
155 °F / 68 °C 1 min, 30 sec 5 g 3 OZ / 100 ML

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I would not rate, as I have no idea what I am doing. See for reference:
https://i.kym-cdn.com/entries/icons/original/000/008/342/ihave.jpg

Exactly me. My first matcha. And I have it for long. Two years. All the time air-sealed.

Anyway, I tried to prepare it best as I can. It is old one (probably) so… okay – still tasty though. Grassy, vegetal, full of umami.

Nice surprise for me. It is drinkable. But probably not so good as new one. But when I do not know where I had put it. Before that I did not had a bowl. Before I did not had a matcha whisk.

Note: I have no idea how hot the water was – 70°C maybe? I guess so. I have no idea about how many powder I have used. Maybe 2 grams, or maybe 3?

Flavors: Cut grass, Umami, Vegetal

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84

This one of the better teas I got from Yunomi. The leaves are beautiful with a deep green colour and have an aroma of pine, green apple and green beans, complemented by yeast in a preheated pot. Wet leaves, on the other hand smell of freshly cut grass and cream.

The taste is well balanced and crisp with nutty bitterness, almost fruit-like sweetness and a light citrusy finish. First infusion is more similar to a gyokuro with strong umami, bready notes, and sweet aftertaste. Later infusions are more grassy with more bitterness as well.

Mouthfeel is very thick and unusually creamy for a sencha. It is active and warming in the throat, very nice overall.

Flavors: Bitter, Citrus, Creamy, Freshly Cut Grass, Grass, Green Apple, Green Beans, Pine, Straw, Sweet, Umami, Yeast

Preparation
160 °F / 71 °C 1 min, 0 sec 5 g 4 OZ / 120 ML

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65

This is quite a bitter green tea that is hard to brew right. I like it more as a cold brew, but even there, it doesn’t stand out from the crowd. It does have some interesting characteristics, like a mild buttery/nutty taste and aftertaste, a spicy finish and cooling throatfeel, but overall just isn’t very appealing to me.

Flavors: Apple, Bitter, Butter, Drying, Nutty, Sour, Sweet

Preparation
155 °F / 68 °C 0 min, 30 sec 5 g 5 OZ / 150 ML

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Quick tasting note:
I had it in the afternoon and now writing it after watching Cirque de Soleil show on TV. Love it!

As for “tea”, I took two teaspoons for 300 ml glass mug. Hot water.
Other family members thought it’s weak, unflavourful.
But my senses are saying something else. I liked light roasted notes, bit nutty, bit coffee bitterness (I had dark coffee just once, otherwise I drink cappuccino or latté, if I do).

It was interesting and I will try cold brew too.

PS: tomorrow I am leaving for week long holiday. No, or very limited internet connection. Taking my DF teas with me to drink while other will have afternoon coffee. I won’t make tasting notes for sure. I will be okay, I will come up with some very nice tea!

ashmanra

Enjoy your holiday! My daughter is in Prague right now and posting pictures of the beautiful places! She said she had an awesome taxi driver who taught her some Czech and recommended some places for her to go and things to do. She thought he was wonderful! So it is a very positive and happy experience for her!

Leafhopper

Have a great vacation! :)

tea-sipper

I hope you have a great week!

Martin Bednář

Ashmanra: Woohoo I am happy for her that she got good driver and did not get some rude, fat, stinky driver. That’s certainly a good experience.

Leafhopper & tea-sipper: thank you both!

Kawaii433

Enjoy! How a great time.

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86

Lately I’ve had intense cravings for Japanese green tea and finished my stash in record time. With still a month to go until shincha season, I bought a 20g pouch of this as a stopgap. Yunomi teas in my experience aren’t that impressive but they are one of the few Japanese vendors who offer samplers which I appreciate since I didn’t want to be stuck with a 100g bag of last year’s tea.

For this tea, I used 2.5g in a 150ml kyusu starting with 140-145 F water and steeped for 1 minute. Leaves had the signature scent of warm grass and nori seaweed. In the warmed kyusu, I got new aromas of spinach and stir fried kale and swiss chard. The first steep is light and mellow with the taste of freshly cut grass, umami, and a little sweetness as it cools. A little reminiscent of kabusecha though not as earthy. Second infusion is with hotter water, anywhere from 165 F to boiling, and has a thick deep color and texture. Strong vegetal taste like broccoli with a bit of chalkiness. It’s like drinking a thin matcha. Third steep is flatter with a generic green tea flavor.

Though not a particularly exciting tea, it’s still quite serviceable and decent for a year old sencha. Doesn’t resteep well so it’s kind of a “one and done” tea.

Flavors: Grass, Sweet, Umami

Preparation
140 °F / 60 °C 1 min, 0 sec 2 g 4 OZ / 120 ML
Ubacat

I agree about Yunomi. I used to order loads of samples and might find one jewel in the bunch.

LuckyMe

Yeah, they are fine for run of the mill things like genmaicha but their sencha always seems a little lacking to me. The only tea that really stands out is a blend: Sencha with Sugared Sakura leaves

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A first gyokuro, courtesy of the benevolent Togo, thank you <3 I think this may also be the first tea I’ve had from our second swap. Is kabusecha a gyokuro? If so, this is my second.

It is a rough morning in the house of derk. I’ve had to close my door and put on a record to keep the negativity of Housemate #2 at bay. Somewhere along this timeline I acquired a Ravi Shankar album and this is the first performance on it: https://www.youtube.com/watch?v=hjjOXIoCLPI

I’m still in the midst of this session but feel the need to write. After reading through the reviews of this tea (this is why Steepster is so helpful!), I prepared the entire 7g of dark green, shiny leaves in a 60mL gaiwan since I do not own any Japanese teaware. First boiled the water, then let it cool by passing it between a few vessels, warming the leaves during that process. The warmed leaf emitted a thick cloud of pine, sugar cookie and beef along with a fruity quality.

I did not keep track of steeping times beyond the initial 2 minutes and let the force guide me. The gyokuro soaked up so much water in the first brew that I barely got maybe 25mL of tea. Due to the liquor’s thickness, though, it seems like an appropriate amount to sip. Bitter with a moderate umami, like dandelion greens simmered with lamb or beef bones. Umami aftertaste with lingering bitterness and what I perceived as a whisper of smoke.
The tea maintained this character for at least 3 more steeps.

With the fourth steep a bright sweetness presented at the top back of the mouth. I sipped some of the leftover water that had cooled and that intensified the sweetness. I think this is something I will do in between these small cups. Later, that sweetness seemed to migrate down into my throat and into my chest. I’m on the 7th infusion now and the thickness has faded while the bitterness and beefy umami are still present, now with a lighter but still dark vegetal tone like kale and asparagus. All I’ve had to eat this morning is half a roll smeared with a bit of brie style cheese I picked up from a cheesemaker on my way home from work the other day. My stomach is not queasy at all. I’m pretty relaxed. Gyokuro is interesting. I think I enjoy it more than sencha.

Flavors: Asparagus, Bitter, Cookie, Dandelion, Kale, Meat, Pine, Smoke, Sweet, Thick, Umami, Vegetal

Preparation
2 min, 0 sec 7 g 2 OZ / 60 ML
Kawaii433

The tea sounds lovely… Housemate #2 does not. :)

derk

Yeah :/

derk

It is of consolation to me that she left an hour ago for an appointment. Sophia my cat then scratched at my bedroom door. She needed out of our cave. She promptly threw up on Housemate #2’s bed and flokati wool rug. Of course I will clean it up.

Mastress Alita

I haven’t really taken with gyokuro yet. It always tastes very seaweedy to me, which isn’t a note a particularly care for much. I drink it in a tiny amount and feel like I’ve taken one of those little shots of wheatgrass juice, heh. The energy boost from it is amazing, though.

derk

I didn’t get any seaweed from this, like I can from some other greens and oolong. I found it very enjoyable and more calming than energizing.

Ubacat

That seems like a really long first steep for gyokuro. Usually I go only 30 sec to 1 min at 70C and flash steep the next couple of infusions.

derk

Ubacat, I read and loosely followed the links provided in Lion’s review of this tea. Along with shorter steeping times, do you also use a lower amount of leaf to higher vessel volume?

Togo

To me 70C sounds like a very high temp for a gyokuro, and even some senchas (especially fukamishicha), but I guess you could do that if you want to accentuate some other aspects of it. I usually start with close to 50C for the first steep (the time can vary, I judge it be the eye, but could be close to 2 mins) and use very high leaf/water ratios for gyokuro, basically just covering the leaves with water.

Ubacat

Derk, yes, I do use less leaf and more water. I don’t like it when the bitterness creeps in. I like it sweet. I was just a bit surprised with your brew time. Normally I am brewing sencha’s at 70C but I have brewed some gyokuro’s at that too and they have been okay. For gyokuro’s it’s even better at the lower temperatures for the first brew though.

derk

Ubacat, I happen to like bitterness in green teas if the body is there to support it like it is in this one. When I get around to ordering some gyokuro (likely this one), I will give lower leaf:water and shorter steeps a try.

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91

Let me start by saying I’m not sure this is the right listing for this. I know it’s Yunomi and I know it’s Genmaicha. That’s all I know. Anyway, I guess I never reviewed this, even though I’ve been drinking it for a month and a half now.

I really can’t give distinct brewing parameters on this one because I brewed it with 5g for 1.5 minutes in 16 oz of water, and it was way too weak, so I stuffed about another two scoops of tea in and brewed it for another 45 seconds and it was much better.

Taste is… wonderful. I’ve been drinking this for awhile now so I can’t give you my first thoughts on it but my ongoing thoughs are that it is a nice balance between green tea vegetal and brown rice toasty. Just the perfect combination. It tastes like a green tea rice cake, If I would have to label the flavor. There is definite seaweed flavor to this, but that fine with me because I love seaweed. I would make seaweed salads if I knew where to get it! I’m also getting, as I said, that roasted flavor that tastes a bit like toasted bread. That’s pretty much the extent of this tea – seaweed and toast. It sounds like it would be disgusting but I adore it. For me, this is a great tea. I will recommend it however, knowing that many others might not go for it like I do. And that’s fine. To each their own.

But I love it. :)

Flavors: Brown Toast, Roasted, Seaweed, Vegetal

Preparation
190 °F / 87 °C 1 min, 45 sec
Kittenna

This actually sounds really delicious. Very fitting for a Japanese meal, but also just comforting and yummy on its own.

I like to get those seaweed rice crackers sometimes (I don’t know how popular/common they actually are); that’s kind of what I’m imagining this tea to be like. Haha.

Mastress Alita

I love Yunomi! I get my genmaicha from them too, though I order the Kyoto Obubu Tea Farm sourced one. A favorite!

Roswell Strange

Genmaicha was one of the first kinds of straight tea that I really fell in love with; it’s been a while since I’ve kept a straight version stocked (I usually keep a fun, flavored twist on it in my cupboard now) but it’s still something I deeply enjoy.

Shanie O Maniac

Just an update. I had some of this the other day. I let my mom try it. She thought it was gross! LOL oh well. This is the same woman who I let try my YS Bai Lin and she said “It tastes like tea” so, I guess she’s just hopeless. Her palate is just not the same as mine. I should really stop trying to get her to convert!

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90

A gift.

Don’t have much to add as there are already very good descriptions of this tea.
It is almost like eating a sugar cookie with buttercream-cherry icing — heavy on the butter, light on the floral cherry — while sitting on bed of fresh and fragrant sweet grass.
A second steep brings out more of the spinach vegetal flavor of the sencha and the cherry blossom becomes even more subtle but it’s still a delightful sip.

Hello, spring.

Thank you Mastress Alita.

Preparation
175 °F / 79 °C 1 min, 0 sec 2 g 7 OZ / 200 ML
Kawaii433

Cameron B. sent me this one to try. I really liked it :D.

Mastress Alita

That’s a slight improvement from cherry-scented butt from the salted-sakura leaf version that Lupicia does. I like both, but do prefer the sugared leaves over the salted, myself.

derk

Nobody wants to smell your finger when you say “Smell my finger.”
Night and Day, both from the cupboards of Mastress Alita.

LuckyMe

Still my favorite sakura tea. Glad you liked it too.

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93

Thank you, Derk :D

Was getting close to midnight and decided for a low caffeine option. Still working hard at getting some tea off my shelf so I can buy more without having that overwhelming feeling of having too much on my shelf. Good luck, right? hehe

The golden sticks (stems) after the first infusion smelled like roasted nori, sweet tobacco. The cloudy, dark amber liquor produced infusions that had a toasty sweet flavor, along with roasted rice, umami, roasted malt and nuts, and smokey notes.

The site suggested 5 grams, 60s, 194°F, 200 ml. I went with a little more concentrated preparation of 5g, 100ml, beginning at 194°F (and later ramping up the temperature), 7 steeps, no rinse, 15s, 20s, 35s, 45s, 55s, 65s, 90s. The first couple of quick infusions introduced the roasted rice, fresh sweetness, bright notes, and at the end, I used close to boiling water for the longer infusions, the result was darker notes of roasted nuts, caramel-like, a different type of sweetness, more intense sweetness. Throughout all the infusions, the bitterness was at a perfect level of enjoyment. Mellow, smooth, calming, satisfying.

Note: Still a lot of flavor, I’ll probably keep drinking this throughout the night. It’s really good :D. Also, I’m biased… I grew up on Japanese tea so take that into consideration. ^^

Flavors: Caramel, Roasted nuts, Smoke, Sweet, Toasted Rice, Tobacco, Umami

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
derk

We have a winner! I’m glad you were able to put a nice description together to capture the experience of this comforting tea. Togo introduced me to it :)

Kawaii433

+1 for Togo then hehe. It’s a good one! Thank you for sharing it with me. I keep drinking it because I don’t want it to go quite yet. It hurt to “remove” it off my cupboard. lol

derk

You’re welcome.

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93

Thank you Cameron B. I love this!

Busy day and I put this in my sipper and it’s so good! On the second infusion now. The Sencha is top notch, the subtle and delicate flavors of fruit, cherry, butter, and the sweetness are spot on. Love it. Really good reviews on this “Je ne sais quoi” type of tea so I’ll leave it at that. I’ll definitely get some for my shelf.

Flavors: Butter, Cherry, Cherry Blossom, Creamy, Spinach, Sweet, Vegetal

Preparation
175 °F / 79 °C 5 min, 0 sec 3 g 12 OZ / 354 ML
LuckyMe

I’ve tried them all and this is hands down my favorite sakura tea. Glad you liked it too!

Mastress Alita

I love this one, I think it tastes like sugar cookies.

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88

365 Days of Tea Challenge – Day 37

It’s been a while since I’ve had a Japanese green tea, even though they happen to be some of my favorites. I’m not sure why that is, really… But today, we rectify!

I have a 20g packet of this from my Yunomi subscription. Full disclosure – it’s a few months past the “best by” date… But it was completely sealed, so I’m giving it a go anyway. I followed the steeping parameters on the packet for the first 3 steeps, and then went with a further 4th steep because it still had such good flavor.

My leaf was a bit broken, so I was worried about this being bitter. But it definitely was not!

This is a very tasty, well-balanced sencha. It has a nice combination of both sweet and savory vegetal notes, along with a refreshing light citrus note. The most amazing thing about this one, though, is the tasty sakura note. It actually tastes like a very lightly sakura-scented sencha, even though there is no scenting here. I love sakura sencha, so I found this quite delightful!

The vegetal notes were a nice combination of sweet and creamy pea and edamame, along with more savory spinach and a touch of umami seaweed. The savory side was a bit stronger in the second infusion, and there was also a hint of very pleasant bitterness. The fourth (extra) steep was light and sweet, a lovely way to finish the session.

Yummy in my tummy… I’ll have to steep my favorite sakura sencha this way one of these days.

5g – 200ml – 175°F – 60/10/30/60s

https://www.instagram.com/p/BtjgZ0BlmLZ/

Flavors: Bitter, Citrus, Creamy, Peas, Sakura, Seaweed, Smooth, Soybean, Sweet, Umami, Vegetal

Preparation
175 °F / 79 °C 5 g 7 OZ / 200 ML

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92

It’s been a long time since I tried a new gyokuro, so I was really excited to open this one as soon as it arrived in mail. I used about 5g for this session and the amount of water was ranging from 70ml to 100ml.

Leaves in the preheated kyusu have a pungent smell of beef and brownies that is a little sweet and cooling too. Once they had been submerged in water, aromas like chicken broth and cedar come to the fore. On the other hand, smelling the empty cup is like sticking your nose into a bag with a mixture of gummy bears and nuts.

Overall, I found this gyokuro to have a remarkably balanced, yet evolving taste. It is very delicate and juicy.

For the first infusion, I use 50°C water for about 90s. It yields a super soft, coating and lubricating mouthfeel. The taste is brothy and crisp. Umami is in moderation. Flavours of pine and kale are the ones I can isolate.

Second infusion is a flash one with temperature close to 60°C. The liquor is full bodied, buttery and extremely thick with a slightly minty mouthfeel. Taste is very different from the previous one. It is nutty and grassy with a hint of butter. The protracted aftertaste evolves from savoury to sweet. It leaves a tingling and a bit drying sensation in the mouth and throat. One new flavour that I notice is cauliflower, but there are many vegetal ones too.

Steep number three is done with 70°C water for less than 20s. Again, the taste changed a lot. This time, it is more fruity and sour. I get notes like dried lime (limoo amani), leek and asparagus.

The last two infusions have again increased temperature to 75°C and 85°C respectively. The times also go up to 60s and 180s. These are finally displaying some bitterness. Steep #4 is distinctively medicinal with a hint of thistles. The last one is not bad at all, but doesn’t really bring anyhting new to the table.

All in all, I greatly enjoyed this gyokuro and can recommend it without hesitation.

Flavors: Asparagus, Bitter, Broth, Butter, Caramel, Cedar, Chicken Soup, Freshly Cut Grass, Fruity, Kale, Leeks, Lime, Meat, Medicinal, Nuts, Nutty, Pastries, Pine, Pleasantly Sour, Sweet, Sweet, warm grass, Thick, Umami, Vegetal

Preparation
140 °F / 60 °C 1 min, 30 sec 5 g 3 OZ / 100 ML
Kawaii433

Sounds so good, added to wishlist. Thanks Togo :D

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45

Discovery TTB #19

I’m generally not a big fan of Japanese green teas, but there was a large bag of this one in the box so I decided to give it a shot. The leaves brewed up to the brightest lime green tea I’ve ever seen! The flavor was unique: quite savory and a bit salty, reminding me of seaweed or perhaps a seafood broth. Not something I’d personally care to drink again, but it was a unique experience and I’m glad to have “discovered” it in this box!

Flavors: Fish Broth, Salty, Seaweed

Preparation
170 °F / 76 °C 2 min, 0 sec 1 tsp 12 OZ / 354 ML
Mastress Alita

Kabusecha is sort of a tea processed somewhere between a high-grade sencha and gyokuro, but isn’t really seen very much over here. I figured it was enough of an oddity to include even though I knew it is an odd flavor, to be certain. And yes, those very deep green colors and marine notes are normal! They are quite high in theamine and amino acids. I can never drink the deeply green sencha, kabusecha, or gyokuro in high quantities, I always have just a little amount, like a shot glass worth, at a time, because that umami sea sort of flavor is so rich and not my favorite profile, but I get such an energy boost from it. I guess I equate it to those little shots of wheatgrass juice, hahaha. Not particularly pleasant to sip on, but good for you, and not so unbareable that I can at least drink a very small amount at once.

Inkling

It was definitely a unique experience, so thanks for giving me the chance to try it!

Lexie Aleah

Japanese Green teas are a favorite of mine! I don’t believe I’ve tried Kabusecha before though. Will have to keep an eye out for it.

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68

Home – 7:00 PM

The Great Cupboard Excavation
Untasted teas remaining: 9

Wow, getting really close on trying all of these older teas. I’ve been slacking a bit because of my Bird & Blend order… Plus I’ve been drinking two advent calendar teas every day and recording the notes to be posted in December.

Hmm… I’m not sure I really get melon from this one. To me, it’s more of a combination of light bubblegum and banana flavors. The base tea is definitely a later harvest sencha or bancha, and has a grassy and somewhat dried leaf flavor. Ooh, now I am getting some melon near the end of the sip, and it’s lovely and creamy as well.

An interesting combination of flavors! There is a little bit of bitterness after the 2-minute steep recommended by the label. I see the directions on the website call for a slightly shorter steep, so perhaps they revised them after I bought this.

Flavors: Autumn Leaf Pile, Banana, Bitter, Candy, Cream, Grass, Honeydew, Roasted, Sweet

Preparation
175 °F / 79 °C 2 min, 0 sec 2 tsp 12 OZ / 354 ML

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75

Home – 6:30 PM

The Great Cupboard Excavation
Untasted teas remaining: 10

I’m trying to taste at least one older cupboard tea per day, even though all I want to do is dive headlong into my pile of Bird & Blend sample packets…

This one is a pleasant enough Japanese sencha. It has a strong vegetal presence – mostly blanched spinach with a touch of asparagus. There is also a lovely umami note, and a bit of seaweed but also some grassy sweetness. Only the tiniest hint of pleasant bitterness near the end of the sip, and a light apricot astringency in the aftertaste.

It’s perhaps not the most nuanced Japanese green tea, but it does have the classic sencha flavors and I’m finding it quite enjoyable this evening.

Flavors: Apricot, Asparagus, Astringent, Bitter, Grass, Seaweed, Smooth, Spinach, Sweet, Umami, Vegetal

Preparation
175 °F / 79 °C 0 min, 45 sec 2 tsp 12 OZ / 354 ML

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90

This tea was a new experience for me and I can’t wrap my thoughts around it. Very complex and different from the Obubu Dark Roast Houjicha I bought from What-Cha. I can say I really enjoyed this following Togo’s parameters in his latest review of this tea. I also simmered the leaves for 10 minutes to produce a mug of smooth, roasty and pleasantly bitter tea this morning. Want more, that’s all I really know. Thank you, Togo.

Preparation
175 °F / 79 °C 0 min, 30 sec 4 g 2 OZ / 59 ML
Mastress Alita

Oh, I think I have this one from one of my past Yunomi orders but haven’t tried it yet. I’ll have to look and give it a try.

Togo

Glad you liked it, I was saving some for you at the bottom of my pack, since I really like it too and it’s somewhat special. I haven’t seen the same kind of tea anywhere else.

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89

After reading Togo’s and Mastress Alita’s reviews, I went for a cold brew instead of hot. Ten grams of whole barley grains to a liter overnight in the fridge. The result was a very fragrant and refreshing cold drink! It had a light, coating texture and tasted on the sip like roasted grains (heh) and that turned into coffee and burnt sugar on the swallow. Lingering, pleasant aftertaste. I can see why this is so popular in the summer in Japan. Not as obviously coffee-tasting as the Lupicia Apricot Barley Tea I tried recently. I’ll have to make a stop at Yunomi for a big bag of this when I’m more comfortable with my cupboard size.

Thanks for the generous sample, Togo :)

Preparation
Iced 10 g 34 OZ / 1000 ML
Mastress Alita

I prefer this more than the flavored ones I’ve tried, too. So easy to just drop a bag in a quart of cold water and leave it in the fridge overnight and have delicious iced tea for the water bottle the next day. So good!

derk

These were the bulk whole grains, not in a bag or cracked like what is shown on Yunomi’s website. I might purchase the bags since the whole grains float and quickly clog my strainer when transferring from brew jar to glass.

Mastress Alita

Ah, the ones I ordered from Yunomi came in bags, and each teabag held 10g so they are just perfect for a quart/litre of iced tea. And a bag has 20 teabags in it. Though Yunomi also sells it loose in a 300g bulk bag as well.

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78

Home – 2:00 PM

The Great Cupboard Excavation
Untasted teas remaining: 18

I wanted a nice palate-cleansing Japanese green tea after having a couple of very flavored black teas that I didn’t enjoy. Plus Japanese green tea is one of my favorites, so I’m always happy to relax with a cup of it.

This one is a blend of sencha and tea flowers. The flowers are really lovely, they’re whole and sort of bud-like, and they open nicely when steeped. To me, the dry leaf looks like it also contains some kukicha. But that’s not mentioned in the tea description, so who knows. The sencha leaves are somewhat large and flat, rather than being dark and needle-like.

The steeped tea is light and almost golden in color. It’s quite sweet and light and clean-tasting, which to me would make sense if there is indeed kukicha mixed in. There are mild vegetal and grass notes, with a bit of spinach and perhaps a ligher, sweeter vegetable like peas. There is just a little hint of umami as well.

I’m surprised that it’s not very floral at all, although I’m not sure what tea flowers would taste like. I can detect just a tiny bit of floral at the end, but it’s certainly not similar to jasmine as the description implies. If anything, I would say it’s closer to a sakura flavor. But still very light, I’m not sure I would know there were added flowers just going by the flavor.

Overall, it’s a very light Japanese green tea. I see now that the suggested water temperature is 194°F, so I’ll have to try that next time to see if it brings out more of a floral flavor.

Flavors: Floral, Grass, Peas, Sakura, Spinach, Sweet, Umami, Vegetal

Preparation
175 °F / 79 °C 1 min, 0 sec 3 tsp 16 OZ / 473 ML

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85

This also makes a tasty cold brew. I used 1 sachet in 500mL for 8 hours but that could probably be decreased a few hours. The resulting tea was thicker and tasted grassier, less tart and a little more bitter which gave the tea more depth. That sweet Payday candy bar smell/taste weaved its way through all of that. Very refreshing.

Preparation
Iced 17 OZ / 500 ML
Mastress Alita

I have not tried this cold brewed yet. Will have to do that!

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85

Here I have a sachet from Mastress Alita marked on the pouch as ‘Sobas.’ Based on the taste, I’m guessing the leaf mixed with cracked pieces of roasted? buckwheat is sencha. The dry bag smells nutty, umami-seaweed with a hint of floral. The steeped tea smells amaaaazing – sweet peanut that reminds me of a Payday candy bar. The tea is mild and pleasant, light-bodied and mouth-watering with a light, sweet peanut note. Underneath that is grass and mineral. The finish is very lightly drying and lemon-water tart. Hint of peanut in the aftertaste.

Pretty simple yet very satisfying.

The lowest temp my kettle goes to is 160F so I let the water sit in a mason jar for a few minutes before brewing. Got 2 steeps.

Preparation
150 °F / 65 °C 2 min, 30 sec 8 OZ / 236 ML

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73

I normally enjoy sakura flavored teas but I didn’t care for the artificial taste of this one. The dry leaf appearance is striking with its dark green, mostly full leaf blades interspersed with beautiful tiny pink buds. The leaves smell like cherry blossom, bubble gum, and slightly medicinal. Wet leaf smells like cherry cough syrup.

First steep produced a clear yellowish-green liquor. The cough syrup flavor from the aroma hits you first and then cherry blossoms appear in the background, fighting against the artificial flavoring. The second steep had more cough syrup, a bit of astringency, and a fainter cherry blossom note.

Going to try blending this with a regular sencha because the flavoring is too strong when drunk straight up.

Flavors: Artificial, Cherry Blossom, Medicinal

Preparation
170 °F / 76 °C 1 min, 0 sec 1 tsp 5 OZ / 150 ML

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95

Home – 8:00 PM

I remember really loving this tea, so the pressure is really on now that I’m trying it after it’s been a while. Plus obviously the tea is a bit older, so it’s always possible to have some flavor loss. It still smells fantastic, though. Super sakura aroma!

Ugh, this is just so stinkin’ good! The sencha is soft and plush as a feather pillow – a buttery, creamy, sweet pillow… There’s a bit of rich grass and a touch of spinach and pea. But man, that sakura… I’m never quite sure how to describe it. It is floral, but not perfumey. It’s a fruitier floral with a hint of savory, and in this case it tastes of dried sour cherries.

So happy that this is still ridiculous good. I would highly recommend it to any Japanese green aficionado. ❤

I would love to send a free sample of this tea to anyone in the US who would like to try it. It’s so good I feel the need to share! Just shoot me a PM if you’re interested.

Flavors: Butter, Cherry, Creamy, Dried Fruit, Grass, Peas, Sakura, Smooth, Spinach, Sweet, Vegetal

Preparation
175 °F / 79 °C 0 min, 45 sec 3 tsp 16 OZ / 473 ML
Mastress Alita

This is one of my favorite teas of all time. It really is that good. I think it tastes like sugar cookies infused with sakura!

Cameron B.

So super delish, it’s not even fair to other teas. ❤

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