Green Tea Forum

maddawg · Uh, Can I Add Sugar? Joined: 30 Mar 2008 Posts: 17

I just love the aroma of fresh sencha. So far my 2 favorite great smelling teas are the miyabi and the shincha takumi from yame. Can't wait for for my miyabi to arrive so i can compare the two. Anyways, both have a sweet aroma that I can't describe. How would you guys or gals describe the scent of fresh sencha? It's smells like strawberries to me.

okimasa · Posted: May 04, 2008 2:28 am Post subject:

I've yet to try the shincha takumi you mentioned but (litterally) just the other day I got my Miyabi and I would say it has a strong, sweet, vegetal aroma.

Ryan · Sensei Joined: 19 Jul 2005 Posts: 475

I got my Shincha Takumi from Yame in the day before yesterday. I've already had three sessions.

To be sure, it's of the highest quality. Though, its flavor profile isn't what I personally seek out most in a sencha. It's very smooth, has a depth of flavor to go with it too--just that it is missing a certain something.

Well, that assessment is more a testimony of my personal palate, not the quality of this hand picked shincha. I guess I find it missing a certain edge or something, it's almost too smooth. Not sure.

However, if I play around with the parameters, maybe it will reveal something new to me. Either way, I like it well enough, and am glad I purchased it. Certainly a unique sencha experience.

Ryan · Sensei Joined: 19 Jul 2005 Posts: 475

Oh, and as far as the aroma, and taste... Or just taste, not sure... I sense a pineapple quality to it.

maddawg · Uh, Can I Add Sugar? Joined: 30 Mar 2008 Posts: 17

Chip · Posted: May 04, 2008 2:32 pm Post subject:

Yutaka midori dry leaf aroma is probably my fav. As shincha it is even better.

Despite the fact that I enjoy sencha aroma virtually as much as taste, I cannot figure out the one I like most.

Ryan · Sensei Joined: 19 Jul 2005 Posts: 475

Update on Takumi Shincha from Yame.

I did a steep today at 3 grams per 5 ounces - 167 F - 2 minute plus pour...

Best session I've had. I was also using my new clay teapot Cool

This supports my contention. Often times, and this may be particularly true with mid steamed teas... But less leaf, with moderate temperature and an extended brewing time coaxes all the goodness out of the leaf in the best possible way (and give the best first steep possible). I've tried more leaf and less time with this one -- but the session with less leaf and the leaves being allowed to soak in the water for a longer period of time proved to produce the best cup.

Anyways, this is an excellent hand picked sencha from Yame.

maddawg · Uh, Can I Add Sugar? Joined: 30 Mar 2008 Posts: 17

Thanks for the tip on the different brewing parameters. My takumi is already gone but gonna try the new parameters on the kiwami shincha from Yame .This shincha is very similiar to the takumi but lacks the aroma of the takumi. At first i wasn't impress with this shincha due to its lack of aroma but it has really grown on me. People who like smooth drinking teas will love these 2 shincha.

Chip · Posted: May 23, 2008 12:45 pm Post subject:

...and speaking of aroma...

I opened shincha Miyabi and Fukamushi Supreme...really unbelivable dry leaf aromas.

WOW!

BryanP · Posted: Jul 18, 2008 8:26 pm Post subject:

Chip · Posted: Jul 19, 2008 2:19 am Post subject:

I opened my bag of Yutaka Midori yesterday...equally mind blowing.

And some ignorant tea drinkers call sencha grass clippings. Whatever... Rolling Eyes

BryanP · Posted: Jul 19, 2008 3:52 pm Post subject:

britt · 2nd Degree Black Belt Joined: 22 Oct 2007 Posts: 175

Oni · 2nd Degree Black Belt Joined: 15 Mar 2008 Posts: 187

Regarding tea from yame, the only region that missed me, from where are you buying quality yame teas? ( my guess is zencha ) I need to try teas from all the regions to have a clear picture.

maddawg · Uh, Can I Add Sugar? Joined: 30 Mar 2008 Posts: 17

you are correct Oni