4 Tasting Notes
Aroma captivating, taste sublime, and mouthfeel so sensuous, all summoning superlatives as I find myself wanting to hold the rich creamy liquor in my mouth and enjoy every precious drop. The haunting mouthfeel is a gentle tingle and warm caress. Qi is both bright and lively and deeply tranquil. From the first sip this tea is the embodiment of vertical and horizonal sensations fused across time and space evoking the beauty and natural stasis of Lake Imuta.
Saemidori (さえみどり) (Registered as #40 in 1990) is a 1969 cross between Yabukita (やぶきた) and Asatsuyu (あさつゆ) cultivars. Sae-Midori means “clear-green”
The tea will evolve and is ever changing but it is worth starting with the 80c temperature Tyas specifies, which accentuates the watery component, to summon notions of serene fresh waters before experimenting.
Find a rapport with is tea and the reward is a gorgeous sencha, existential and pure. Overdo it and the Umami may, depending on your preferences, prevail over the other complexities.
Dense dew drops summoned,
Yabukita and Asatsuyu fuse,
2022 Organic Ichibancha Gokujō 極上 Sencha by Yoshiyuli Harima and Yukihiro Harima of Harimaen Seicha Co. @harimaenseicha, Ujitawara, Kyoto, Japan as curated by #Yuuki-Cha in Japan and #spaziomusa in Europe. www.harimaen.co.jp
Hachiju-Hachiya from Harimaen is a lightly steamed Sencha blend of Yabukita (やぶきた – 藪北) and Komakage (駒影) from a self-sustaining JAS certified organic 6ha tea farm, free from pesticides and organically fertilized. A superb or Gokujō Sencha with a distinctive lingering aftertaste, soft but with a richness of subtle elements both sweet and vegetal. A strong build-up of the glutamate, inosinate and guanylate complex showcases as buttermilk/creamy but mostly as a protein-inducing triggering of salivation. It is very distinguishing and enjoyable.
Camellia sinensis ‘Koma-kage’ 駒影 こまかげ is a Hirano No. 55 cultivar published in 1954 and developed at the Koyto Prefecture Tea Research centre from seeds from the Manpuku Temple (万福寺). [ICR-24010]
Dhara Golden Tips Black Tea as curated by @siamtee_thomas_kasper.
A convert to Wild Thai Tea, I would recommend those Thomas sources from @monsoontea (#Fhaang) who are dedicated to the Forest Friendly Tea concept.
Dhara grows wild in the Mountains of Northern Thailand from Camellia sinensis var. assamica trees and much of the process is by hand. Picking standard is 1 +1 from the jungle/forests of Mae Hong Son (แม่แตง), Thailand.
The leaves are large (assamica for sure), hand twisted black with golden flecks and dry give off suggestions of cocoa, malt, and toast.
Brewed a cocoa, smouldered coffee, and caramel aroma is complemented by a rounded sweetness in the mouth.
It produces best when brewed Western style and is then a satisfying tea and testament to ancient Thai tradition nature.
#Fhaang #forestfriendlytea #KennethRimdahl
Flavors: Bubblegum, Candied Fruit, Caramel, Cocoa, Coffee