Okay, so I tried the Obukucha and it was good and then it reminded me about how I have this Uji shincha that’s not getting any younger, just languishing away in my cupboard. And then I remembered the pine-y ocean breeze smell and thought, I bet that would go really well with some leftover chicken pad thai.
And here we are.
Steep 1: Yummm… this is an excellent steep, just like last time- piney salt air, very light green, almost colorless liquor. THIS I like. The hints of brine and umami aren’t as strong as the obukucha but these are still the basic characteristics I love in a green. I drank this quickly and it did pair well with the pad thai. And the leaves in my gaiwan smell just like buttered spinach. Seriously I could put soy sauce on that and eat it.
Steep two: I was extra mindful of not wanting to steep this too long since this is where it all went wrong last time. So, I went 45 seconds again (rather than 1 minute like the second steep last time) – and the SAME THING happened :(. I guess I could go a SHORTER steep for the second go around – maybe 20 seconds to start off with? Because this is undrinkable and bitter as is.
Back to the drawing board, but the first steep is so promising that I can’t count it out just yet…
Flavors: Ocean Breeze, Pine
