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“Followed Yunomi’s guidelines on steeping this one. This sencha has a sweet, umami aroma and produces a nice, golden liquor. The flavor profile is a light-tasting blend of sweet, beany and umami. I...” Read full tasting note
“This is a tasty, serviceable Japanese green tea with a lighter flavor than regular sencha. There’s less grassiness here and more of a smooth vegetal flavor. The color of the tea liquor is a pale...” Read full tasting note
“My second tea tasting from Yunomi. I really enjoyed this tea, although not as much as the one I tasted yesterday. This sencha was very mellow, yet full at the same time. There was a grassy...” Read full tasting note
Grown organically in the city of Kirishima in Kagoshima Prefecture, handpicked, then refined at our finishing factory in Uji, Kyoto.
CULTIVATION NOTES
Shading: Started on April 7, 2015, and shaded for 4-5 days. This could technically make it a Kabusecha, but usually we shade kabusecha for 10-14 days, so we are calling this a sencha
Harvest: Harvested over two days: April 11, and April 12. After each picking by hand, the harvest is processed into sencha, and then combined into one lot, and refined.
Post-processing: The finishing factory usually conducts the refining (separating of stems and dust from the leaves), but because this was an experiment at the farm, it was conducted at the farm. The finishing factory though roasted the leaves lightly to remove extra moisture from the leaves and to impart a delicate rounding of flavor. This extra heating also helps the leaves to retain its flavor longer.
Usually when handpicking, only the first bud and first two leaves are plucked to produce a high grade tea. In this case, the commercial farmer picked up to the fourth leaf, and the larger leaves were filtered out to produce this product. The leaf characteristic is its long and flat shape, and is called “atama” (頭 literally “head”) or “atama-yanagi” (頭柳 literally “head willow”) or sometimes simply “yanagi” (柳 or “willow”) because the shape resembles a willow leaf. Usually made from lower quality leaves, it is very rare to see a high quality leaf such as this.
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YunomiFollowed Yunomi’s guidelines on steeping this one. This sencha has a sweet, umami aroma and produces a nice, golden liquor. The flavor profile is a light-tasting blend of sweet, beany and umami. I would characterize it as being similar to a kabusecha in flavor profile, but much, much lighter in terms of the actual strength of the flavor. For those who do like the tastes shaded greens have, this would make a good daily drinker between sessions of the high end stuff! Thanks for the sample, Hoálatha!
Flavors: Beany, Sweet, Umami
This is a tasty, serviceable Japanese green tea with a lighter flavor than regular sencha. There’s less grassiness here and more of a smooth vegetal flavor. The color of the tea liquor is a pale yellowish green and the tea leaves are large and flat.
I like more greenness in my sencha so I steeped it a tad longer and at slightly higher temperatures. I usually steep sencha around 160 F but I got better results at 175 F with steep times of 1:10, 0:30, and 1:30. This produced a richer tea and boosted the umami and chlorophyll content in the taste.
Sadly, this tea didn’t survive fridge storage and developed an unpleasant vegetal bitterness forcing me to chuck my entire stash.
While good, this tea and most of what I’ve tried from Yunomi seems to lack the oomph of other Japanese greens. I suspect the lack of vacuum packaging causes some loss of freshness.
Flavors: Grass, Umami, Vegetable Broth
My second tea tasting from Yunomi. I really enjoyed this tea, although not as much as the one I tasted yesterday. This sencha was very mellow, yet full at the same time. There was a grassy sweetness with a slight seaweed aftertaste. Overall a very good well-rounded sencha.
