drank Sencha "Uji" by Lupicia
99 tasting notes

This is among the absolute best green teas I’ve ever had. Made right, with a one minute steep in 165F water, it is pure fresh first-flush. Everything about it screams fresh, grassy, alive, and the aroma alone is worth the price of admission.

Flavorwise, it’s an especially mellow and smooth green, astringent without being bitter, grassy without being earthy, and unusually umami in the mid- and after-taste, shifting from the grassy freshness into a faintly salty savoriness that doesn’t disrupt the fresh and clean feel one bit.

This is how green tea is supposed to taste, this is green tea in the purest of forms. The blue-rare Kobe steak of green. Just a touch of oxidization on the best leaves, letting the tea speak for itself, not the process… and what a tea it is.

With the proper steep time and temperature, you’ll be able to get a second brew out of this that comes very close to the first, just steep for 15s longer or so.

165 °F / 73 °C 1 min, 15 sec

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Her Highness Rozen Maiden No.5, Shinku, is my tea-soulmate.

I am a tea nerd. I only brew looseleaf, I keep an instant read thermometer with my stash and never, ever brew a cup without getting the water temperature I want first. I can’t stop buying teas that capture my heart, even if I have more than I could ever finish before they go stale – though I do my best to keep delicate ones sealed until I’m ready to dig in.

I rate things on a different scale than I think most people do. For me, 50 is not a bad grade, 50 is take it or leave it, I probably wouldn’t turn it down but I wouldn’t ask for it. 50 is indifference, sub-50 is dislike.

Also, I live near Lupicia SF, and can get there and back in the span of my lunch break. I’m jealous of myself.

I like just about everything, but my true loves are shincha, gyokuro, pu-erh, and lapsang souchong. Grass clippings, dirt, and campfires, mmm mm.

What I won’t touch is blasphemous grossness like candy-flavored rooibos, fruit-and-vanilla white teas, etc. – don’t even get me started.


SF Bay Area

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