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“Hello Steepster! Hope you all have been well. It’s been a minute since I’ve posted. Life has been a bit hectic lately and on top of everything, I’ve started a new course for work which has been...” Read full tasting note
This particular organic sencha is made from first flush Yabukita leaves and is a light steamed asamushi sencha which we entitled ‘Kirishima No Kaori’ (Fragrance of Kirishima) because it has a beautiful fresh tea fragrance of the mountains. Its liquor is a clear bright yellow color which is indicative of a sencha that has been lighter steamed. It’s soft tasting, yet also has wonderful rich complexities with a lively refreshing citrus-like aftertaste. Little astringency, perfectly smooth, it’s an exceptionally fine example of high quality organically cultivated lighter steamed sencha from the mountains of Kirishima, Kagoshima, Japan.
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Hello Steepster! Hope you all have been well. It’s been a minute since I’ve posted. Life has been a bit hectic lately and on top of everything, I’ve started a new course for work which has been consuming most of my free time. I’ve barely had time to even browse Steepster let alone log anything since I feel guilty whenever I’m doing anything online besides studying. Anyway, tea drinking is still going strong and with my backlog starting to grow, I decided to sneak in a few notes.
This is another sencha from my Yuuki-Cha haul this summer. It’s a fragrant, light steamed sencha that presents a broad spectrum of flavors. Depending on the way it’s brewed, it can offer the typical spinachy, vegetal green tea flavor or it can become gyokuro-like with rich umami and oceanic elements. Smooth, medium bodied, and clean tasting with notes of grass/kelp and cannelloni beans.
Flavors: Grass, Seaweed, Spinach, Umami
Welcome back!
Welcome back! We’ve missed you.
what do you use to steep green teas? Would you recommend buying a kyusu? If so, porcelain or unglazed?
Thanks, can never stay away from this site for too long :)
@Evol Ving Ness, I switch between a bunch of different brewing vessels but I prefer a shibo or easy gaiwan for most greens. It’s easier to clean than a kyusu IMO, When steeping grandpa style, I use a tea glass with a built-in filter (a little crescent shaped piece attached to the top of the glass with tiny holes).
I prefer glazed as you can brew any kind of tea in them but it all depends on what yoiu’re plan to steep and how.
LuckyMe: I know that feel. Indeed very busy times, but I can’t run away from Steepster. Good luck with everything you have to do and finish :)
Thank goodness and thank you.
It’s good to have you back. A couple of the teas which you posted about, which are not coming to mind at the mo, have become great favourites. Haha, funny that I can’t recall the names of the teas, but I can recall that they were introduced to me by you.
@Evol Ving Ness that’s awesome. I’ve discovered so many amazing teas thanks to recommendations on this site so it’s great to be able to pay it forward :)
Yeah, we’re all a bunch of enablers. :)
Glad to see you posting again!