I got a sample of this for a tasting through the egullet.org tea forum, along with a sample of the Sakimidori Kamairicha:
Both Kamairichas in small gaiwans with about 75mL water, 2 grams of tea.
The teas are curly, very different from the needle-like bits of senchas, but a nice deep green appropriate to sencha. The leaves smell sweet and rich.
First infusions about 30 seconds because I checked the water temp just after I poured it, and it was hotter than expected—150 degrees. They’re both warm, roasty, toasty, vegetal, peas and corn and asparagus, but also a little lightly floral. Delicate yellow-green liquors.
2nd infusions about 30 seconds, temp about 150 degrees. A little more astringency in the Sakimidori, a little smoother in the Okumidori.
3rd infusion, 45 seconds, 155 degrees: still seeing that same difference, more sharpness in the Sakimidori, more smoothness in the Okumidori. I wasn’t sure at the 2nd infusion if the infusion times were a little off, but the differences were consistent through the next infusion.
4th infusion, 1 minute, 160 degrees: these are really, really nice teas. They are not senchas, but feel closer to a sencha in flavor than to a pan-fired chinese green tea.
5th infusion, 160 degrees, 90 seconds: the differences are lessened again. Still both are sweet and vegetal.
6th infusion, still 160 degrees—forgot to up the temp; time about 2 minutes (more carelessness); still entirely delicious, and just the most subtle difference between them.
7th infusion: spilled the Sakimidori. Enjoying the 170 degree, 2 minute infusion of the Okumidori a lot. Would have liked to try for another infusion, but the spill got the teakettle base and I want to let it try before I use it again. Sigh.
The leaves remain bright grassy green at the end of the infusions, obviously broken pieces but a bit larger on average than leaves of typical senchas.
