Our Ambrose is right on track. Fukamushi (deep steaming) is just a way of making a poor or mediocre quality sencha a little more interesting. High quality sencha is never deep steamed, either asamushi (light) or chumushi (medium) steaming methods are used. Some fuka teas can be alright every now and then but most of them are just green swamp water that tastes more like sludge than tea.
GOTD- Green of the Day
- Thread starter arghblech
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- #243
Houji-Genmaicha from Den's
Taste like roast and rice crispies. The tea itself is a pretty minor player in this one-act.
Not fancy but tasty enough, I suppose. I don't see myself reupping this one.
Taste like roast and rice crispies. The tea itself is a pretty minor player in this one-act.
Not fancy but tasty enough, I suppose. I don't see myself reupping this one.
Completely disappointing, bad cheap quality of matcha used and same to say of the sencha. A sad attempt in trying to make something of nothing. 
From the Zhejiang Province this is a bud only, pan fired tea that is slightly vegetal, slightly sweet and piney. Brews up very crisp and clean thanks to the rocky, flinty soil it's grown in. Imagine a pine forest in Autumn and you've pretty much got it. A gorgeous tea.
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O-Cha Yutaka Midori Kaoru Supreme LE -
Wow...what a fantastic tea.
Wow...what a fantastic tea.
im making some bancha ice tea.
edit its done! squirt of lemon and some honey perfect green freshness with tangy ness of lemon and sweet enough to drink
edit its done! squirt of lemon and some honey perfect green freshness with tangy ness of lemon and sweet enough to drink
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Received in today's post an Ippodo parcel. Such a package instigates great joy hereabouts. This afternoon I drank Seiun, a matcha to whom I return through the years. It is wonderful, yummy tea, my favorite comfort tea, an old friend. Later I took a few turns with Kaboku, a sencha of rarefied refinement. Tomorrow: more of the same, and it can't arrive soon enough. 
Best, ~grasshopper
Best, ~grasshopper- Thread starter
- #251
Today I tried some of Den's Sencha Fukamidori will much greater success than any previous attempt. It only mildly tasted like lawn clippings and didn't have many of the more offensive flavors that I hate. It was not foul but not fantastic.
New brewing params:
200mL shiboridashi
3g leaf
160-165 degree water
New brewing params:
200mL shiboridashi
3g leaf
160-165 degree water
Ipoodo Kabuko to me taste and smells like rabbit pellet food 
Ive not been fond of any of Dens offering after trying some quality teas of other vendors. You ever try any of hibiki-an sencha? The after taste reminds me of the light floral after taste of a light oolong. Ill send you a sample should you be interested.
Ive not been fond of any of Dens offering after trying some quality teas of other vendors. You ever try any of hibiki-an sencha? The after taste reminds me of the light floral after taste of a light oolong. Ill send you a sample should you be interested.
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- #254
Ipoodo Kabuko to me taste and smells like rabbit pellet food
Ive not been fond of any of Dens offering after trying some quality teas of other vendors. You ever try any of hibiki-an sencha? The after taste reminds me of the light floral after taste of a light oolong. Ill send you a sample should you be interested.
I haven't tried but a few greens (except jasmine pearls but they don't count). This is the first session that I've had that wasn't a complete turnoff. I'd love to sample some better quality teas but only if you provide some brewing instructions
I can't seem to get the hang of greens.2010 Yuuki Cha Sayamakaori Asamushi Sencha
Nice stuff...but one hell of a caffeine buzz.
Nice stuff...but one hell of a caffeine buzz.
Ive been participating in a Korean tea tasting that's being sponsored by Matt (Mattchas Blog) and Dao Teas. This is a handmade traditional Korean green tea that is made by tea master Kim Jong Yeol and grown in the Hwagae Valley. It's a high quality but just not doing it for me. Slightly vegetal, slightly sweet, tart with a touch of egg white in the aroma. Not one of the best Korean tea Ive tried, but decent enough, I guess. The Sejak comes from the second picking of the season. The first pick is Ujeon and the third, Jungjak. Korean greens really are unique, you really can't compare them to any other greens, China or Japan. They are deserving of more recognition, but nobodys going to reconize them at the current prices.
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- Thread starter
- #257
Hibiki-an Sencha Superior courtesy of Ambrose.
I found the first two infusions to be powerfully vegetal and grassy. The second infusion was as short a flash infusion. Third, fourth and fifth infusions were more controlled and subtle... also flash infusions. Last infusion was 120s but the leaves were spent.
Some of Den's Houji-Genmaicha. Roasty tea and Rice Krispies. Mmmm.
I found the first two infusions to be powerfully vegetal and grassy. The second infusion was as short a flash infusion. Third, fourth and fifth infusions were more controlled and subtle... also flash infusions. Last infusion was 120s but the leaves were spent.
Some of Den's Houji-Genmaicha. Roasty tea and Rice Krispies. Mmmm.
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GOTD1: 2010 Spring San Xia Bi Luo Chun from Hou De. Hou De's greens are consistently delicious. Greens tend to fall into herbal or citrus in my mouth. I prefer the herbal. I drank it old-man style during interminable meetings at work.
GOTD2: Lacking a WOTD thread, I'll list this one here. It is TeaSpring's Jun Shan Shin Bi, Mount Jun Golden Coin Tea. In the product description, Daniel Ong writes that it is "out of this world," and he's correct. Remarkable.
GOTD3: Ippodo's Seiun matcha. The comfort tea. Whisked with a Bodum milk frother while dead Japanese tea masters spun like tops in their graves.
Tea Goober and Ambrose--Your teapots are beautiful.
GOTD2: Lacking a WOTD thread, I'll list this one here. It is TeaSpring's Jun Shan Shin Bi, Mount Jun Golden Coin Tea. In the product description, Daniel Ong writes that it is "out of this world," and he's correct. Remarkable.
GOTD3: Ippodo's Seiun matcha. The comfort tea. Whisked with a Bodum milk frother while dead Japanese tea masters spun like tops in their graves.
Tea Goober and Ambrose--Your teapots are beautiful.
thank you grasshopper 
Yea goobers wares are da bomb !
I do love nice teaware, speaking of might as well show you my Shigaraki kyusu
Enjoying some good ol sencha superior, this time I filtered it with a fine mesh filter. Wow made a nice difference, keeping the little bits out helps keep the bitter out too. Im guessing the little bits continue to brew and make the tea taste a little bitter.
Not traditional but yummy
Pics before and after filter
Yea goobers wares are da bomb !I do love nice teaware, speaking of might as well show you my Shigaraki kyusu
Enjoying some good ol sencha superior, this time I filtered it with a fine mesh filter. Wow made a nice difference, keeping the little bits out helps keep the bitter out too. Im guessing the little bits continue to brew and make the tea taste a little bitter.
Not traditional but yummy
Pics before and after filter
Wow! Is that one of Petr's kyusu's? Very nice Ambrose.
