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“Bought this upon recommendation of a tea friend, am trying several O-Cha new spring teas at this time. Still steeping this out after 5 steeps, which is more than the usual steeping parameters for...” Read full tasting note
A very high quality first-flush gyokuro from Uji, near Kyoto. Gyokuro is shade grown before harvesting, giving it a greener color and sweeter taste.
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Bought this upon recommendation of a tea friend, am trying several O-Cha new spring teas at this time. Still steeping this out after 5 steeps, which is more than the usual steeping parameters for shincha of 3 steeps or so. Used double the leaf of sencha, and I know I got the temps right. I think I was a bit light on the water ratio but I didn’t want to be socked in the face with this if the flavor wasn’t to my liking. I used just a bit more water than a 1:1.
Leaf is very carefully prepared, quality-wise it is splendid.
Taste was all there, so I know I brewed this properly in my mesh kyusu. Tasted primarily of spinach and beans. It is very fine, but I still prefer the charcoal roasted Ashikubo sencha, the slightly smoky sweetness. This tea was not sweet, not sour, not bitter and not salty/mineral. Tastes like spinach. While the fine quality is here, the tea just isn’t to my taste, it is too mild and food tasting, like watered down food.
I know I am not appreciating this enough. But, I’d rather be kicked by a puerh, or if I am drinking a green, I just like Ashikubo roasted green or a salty Korean Sejak or a spicy Hwangcha much better.
Flavors: Beany, Spinach
