Did this one with both a really long first steep and in my more normal method, like I did with my last shincha. I liked this one better. The leaf fragments seemed noticeably larger in this one.
First session: (160F) 2m, (180F) 20s, 45s, (190F) 60s, then one long steep at ~175.
The first steep was certainly bitter, but it was a bitterness which lent the tea such wonderful depth when combined with the thick texture and succulent green floral note that I got out of this. At least that’s what it seemed like to me. I also could’ve been getting some of that umami flavor and struggling to describe it. Second steep had a touch of bitterness left to it, gone by the third. Those two steeps had a sweet vegetal flavor, like peas or green beans with a slight grassiness. This shincha is a lot less grassy than the last one I tried. The last two steeps were notably clearer and had a gentle, sweet vegetal taste.
Second Session: (160F) 1m, 30s (175F) 45s, 1m (158F) a longer steep.
This one definitely had a sweeter first brew with that sweet beany vegetal flavor in the fore. It also had a toasty flavor which reminded me of sweet bread – this is something I didn’t get at all in the last session. The second steep was vegetal with a grassy aftertaste, the strongest I tasted the grassiness in this tea. My next two steeps were grassy/vegetal with a really nice sweet fruity aftertaste, reminding me of melon. Last steep was, like in the previous session, a softer echo of the vegetal flavor I had been getting. This was a pretty nice one.
Flavors: Beany, Bitter, Floral, Grass, Melon, Sweet, Toasty, Vegetal