Green Tea Forum

Ryan · Sensei Joined: 19 Jul 2005 Posts: 475

I recently opened up a bag of Hatsumi Shincha. It is significantly different from last year's. For one thing, last years had more astringency. Secondly, there is this fascinating touch of grassiness in this issue that I do not recall from last years.

Simply put, this issue of tea is marvelous. Truly astounding. With in the grassiness there is this touch of spicyiness which is truly satisfying and intriguing. I am blown away by this issue of sencha.

So far I've had (and still have open) Miyabi, Kirameki and Hatsumi. I've only had Hatsumi twice so far. But, my assessment in this very moment is that the Hatsumi shincha is the best one of the three.

def66 · White Belt Joined: 08 Aug 2006 Posts: 34

I tried Hatsumi. I think it's ok, but I do like Miyabi, Yukata Midori, and Kabusencha better.

Ed · Posted: Aug 19, 2007 4:55 pm Post subject:

Is the Hatsumi still shincha? The product description suggests that it is but I'm wondering if Kevin just hasn't had a chance to change that description back to normal. The Miyabi also says it is currently shincha.

Chip · Posted: Aug 19, 2007 10:38 pm Post subject:

...I would think it is ichiban, not shincha. It is very late to find shincha.

Regardless, I am about to order both. The Hatsumi is awesome this year, and I still have not had Miyabi. I also have Kabusecha, Fukamushi and Everyday Sencha in my shopping cart.

Kevangogh · Forum God Joined: 19 Jul 2005 Posts: 926 Location: Japan

Hi,

We mistakenly forgot to take off "shincha" from the Hatsumi, but I checked the other one's and they are not labeled shincha. Regardless, they're first harvest (2007) but not shincha anymore.

Ed · Posted: Aug 20, 2007 2:01 am Post subject:

Yeah, I was pretty sure it was a little late in the Summer for there to be a lot of shincha floating around. The Miyabi description doesn't actually say it is shincha but it does give brewing tips for it as if it were possibly shincha.

In any case, if they're from the 2007 harvest then they're more than fresh enough for me. I am hearing good things about the Hatsumi. I'll have to check it out.

Ryan · Sensei Joined: 19 Jul 2005 Posts: 475

I've started using a little less tea for Hatsumi and have found it comes out even better. Instead of my usual 3 grams per 5 ounces, I'm going with 2.7 grams per 5 ounces which is 10% less tea unless my math is off. In addition to this, I try to keep the temperature no hotter than 165F. 160-165F works best.

Even though this selection in shincha form is not as astringent as last year's, it still has some strength to it and I have found my alteration to bring out a superior flavor.