280 Tasting Notes
First time having hashiri shincha — first impressions…
I noticed the loose leaf was a nice, dark green color, of mostly whole (rolled up) leaves. Little or no leaf particles. Once steeped, the leaves opened up fully and you could see many veins or stems (I don’t know if I can tell the difference between the two, but I’m pretty sure it was mostly the veins between the leaf and not stems (kuki)).
I steeped it three times for my wife and I, and experimented a little on the 2nd two steepings.
The first steeping I did according to instructions (3 oz water per cup for 1.5tsp leaf). It tasted SO fresh, brisk/astringent, with just a tad bitterness (not too much at all in my opinion, just on the edge). The main flavor was freshness though. I read on his website that they try to process it as little as possible to maintain its fresh flavor, but I had no idea how that would actually translate into the tea…yes, one wouldn’t be exaggerating to say it tastes like spring! (Yes, that is a very ‘artsy’ phrase that I don’t very much like, but it isn’t an overstatement). The description says this has a very young flavor, as if you were picking the tea and steeping it right in the field — though I am no tea expert, I don’t think it could be described any better! The flavor surprised me in that way, even though I was expecting a ‘fresh’ flavor.
The 2nd steeping, I wanted to have a little more sweet flavor, a little more full/umami flavor, so instead of increasing the temperature, I left it at 160, and left it to steep for 1.5 mins instead of just the suggested 30 seconds. It didn’t have as much fresh flavor/astringency, and had a hint of sweetness that was very nice.
The third steeping was good too (I think boiling for 15-30 seconds), but the flavor wasn’t particularly strong.
I look forward to trying this out more and experimenting with the brewing. But for a first try, I liked it a lot and am not disappointed. If I can extract more umami/sweetness from it, then I will be impressed by it’s range of flavor.
Preparation
The last of this tea this morning. 12 oz, a little hotter (160) for the same brew time. It had a fuller taste, a little sweet, but I’m glad to have finished it off. Not that it wasn’t good, but that there are other teas I’d like to try (hashiri sencha!) and it wasn’t my favorite.
Now that I’ve finished it, I think I can give it a lot more rounded review, and I would say I don’t really recommend it in the end. It is good, but there are certainly better out there. I don’t regret buying it though.
Preparation
I received this in my shipment yesterday!
I am now drinking my water with a tea bag in it…SO delicious. The pear is not overly strong/fake tasting, and it doesn’t just taste like pear-flavored water. The sencha clearly comes through and the two go together amazingly well.
I’m curious to try it hot, but this is a yummy way to have water. Glad I bought 2 packs (of 10 bags each)… I wonder if you can resteep?
Preparation
I got this one too, along w/ the unflavored green. Although cold brewing goes against everything I think of when I think of tea lol. It’s because of this I doubt you could resteep. I could very well be wrong.
Well, I’m going to try it today and I’ll post again if it works. Another option I will try soon for this tea (for first, or possibly 2nd steep) is the ice-brew method (putting the bag at the bottom of the pot, covering it with ice, and waiting until the ice is all melted)… If these do resteep, they will definitely be good value.
ice brew method? That’s a new one. Something I’d personally never try though.
Really? You should, at least with unflavored japanese green tea, it is delicious! (Shinobicha is actually the term for it; shinobi means “patient” because you have to wait a long time for the ice to melt. It works much better than simple cold brew, because the freezing temperature has a similar effect on the tea that the hot/boiling temperature does. However, the freezing temperature brings out all of the flavor without any of the bitterness! Seriouly, try it!
How many ice cubes/bag?
http://www.gongfugirl.com/2009/08/shinobi-cha-ice-brewing-japanese-green-tea/
I’ve never done it with a teabag, but usually I do 2 tsp loose tea, and fill a 12-16 oz container with ice. That link should explain more too.
Had a cup of this yesterday…the astringency was very nice, and it was followed by a fuller flavor, made it almost feel like a snack rather than tea.
I’m starting to notice more of the different flavors people mention when they talk about tea, and green tea in particular. This was the first time I noticed the astringency as such, and very much enjoyed it.
Preparation
By the time I finish this tea (there is probably just 2-3tsp left), I will have figured it out!
This morning, I did the same as the other day, 2 tsp in 14 oz water at 140 for 1.5 mins. Maybe it was 16 oz water. It wasn’t strong enough…but it still was good.
The 2nd steeping was 160 and it was stronger this time and much better.
I’m going to try it in less water, maybe a little hotter too, like 150.
