So cool! Assumption-shattering experiences... May there be many in everyone's lifetime. That 2011 surprised me so much; I can't even imagine the 2001.luchayi wrote: ↑Wed Oct 02, 2019 5:01 amDuring a tea tasting a friend show me this tea saying "Let's try it, it's a special sencha". And it was... floral, fresh, umami... So my friend told me "It's from 2001 harvest! I forgot this sample for years..." showing me the package "Sencha Yabukita 2001". What do you think about it? I had great handmade green teas that after few months started to loose their notes. It's a good rule keep the bag closed if you don't drink a tea instantly, but 18 years for a green tea...It destroyed a lot of my convincment about it.
Japanese Green Tea: Aged, Roasted, Fermented
It can go even further, as mentioned elsewhere I once had a Green Tea from Japan from the 1940ies. Speak of assumption-shattering, that does not even begin to paint the picture...tjkdubya wrote: ↑Fri Oct 04, 2019 12:04 amSo cool! Assumption-shattering experiences... May there be many in everyone's lifetime. That 2011 surprised me so much; I can't even imagine the 2001.luchayi wrote: ↑Wed Oct 02, 2019 5:01 amDuring a tea tasting a friend show me this tea saying "Let's try it, it's a special sencha". And it was... floral, fresh, umami... So my friend told me "It's from 2001 harvest! I forgot this sample for years..." showing me the package "Sencha Yabukita 2001". What do you think about it? I had great handmade green teas that after few months started to loose their notes. It's a good rule keep the bag closed if you don't drink a tea instantly, but 18 years for a green tea...
Maybe it could be interesting take a look to this video https://www.facebook.com/groups/1654813 ... 419012768/Bok wrote: ↑Fri Oct 04, 2019 12:34 amIt can go even further, as mentioned elsewhere I once had a Green Tea from Japan from the 1940ies. Speak of assumption-shattering, that does not even begin to paint the picture...tjkdubya wrote: ↑Fri Oct 04, 2019 12:04 amSo cool! Assumption-shattering experiences... May there be many in everyone's lifetime. That 2011 surprised me so much; I can't even imagine the 2001.luchayi wrote: ↑Wed Oct 02, 2019 5:01 amDuring a tea tasting a friend show me this tea saying "Let's try it, it's a special sencha". And it was... floral, fresh, umami... So my friend told me "It's from 2001 harvest! I forgot this sample for years..." showing me the package "Sencha Yabukita 2001". What do you think about it? I had great handmade green teas that after few months started to loose their notes. It's a good rule keep the bag closed if you don't drink a tea instantly, but 18 years for a green tea...
@luchayi that’s a closed group. I joined but don’t know which post you intended to share. Maybe you can share a creen shot and title of referenced post.luchayi wrote: ↑Tue Oct 15, 2019 5:30 amMaybe it could be interesting take a look to this video https://www.facebook.com/groups/1654813 ... 419012768/
They have extensive coverage of the recent tsunami flooding near Tokyo and surrounding areas.
I had one of TDJ’s fermented banchas and thought it was truly exceptional and unique. It was sold out by the time I had the sample so I couldn’t stock up. I hope he continues to expand this selection of unique Japanese teas.
In regards to aged Japanese green teas, someone gave me a Shizu-7132 sencha that had been aged for approximately 10 years (maybe more). The leaves were a dull color. It turned out to be pretty gross, hahaha!
If @Bok’s Japanese green tea from the 1940s was good and this 10 year old green was not, then perhaps there is a period of time when the tea is cantankerous before it transforms into something nice again, like when aging yancha.
In regards to aged Japanese green teas, someone gave me a Shizu-7132 sencha that had been aged for approximately 10 years (maybe more). The leaves were a dull color. It turned out to be pretty gross, hahaha!
If @Bok’s Japanese green tea from the 1940s was good and this 10 year old green was not, then perhaps there is a period of time when the tea is cantankerous before it transforms into something nice again, like when aging yancha.
https://www.facebook.com/NipponTVNews24 ... 345462179/Victoria wrote: ↑Tue Oct 15, 2019 6:21 pmluchayi that’s a closed group. I joined but don’t know which post you intended to share. Maybe you can share a creen shot and title of referenced post.luchayi wrote: ↑Tue Oct 15, 2019 5:30 amMaybe it could be interesting take a look to this video https://www.facebook.com/groups/1654813 ... 419012768/
They have extensive coverage of the recent tsunami flooding near Tokyo and surrounding areas.
Try now...
I think this may be what I recently bought from Denstea.com
mori-matcha Puer
I have posted about it in the Puerh topic.
mori-matcha Puer
Our Mori-machi Pu-erh is Pu-erh tea because it is a fermented tea and has a similar tasting profile, however it is very unique because it is produced in Shizuoka, Japan with a new Sake fermentation method in our clean room. This method produces Gallic acid and Citric acid that non-fermented tea does not have and those components have caused Pu-erh tea to be known for "diet tea"
I have posted about it in the Puerh topic.
Just cracking open a bag of the organic genmai hojicha from Yunomi. I love genmaicha so I figured I would give this a shot. I am not disappointed at all. This just might be my new favorite cold weather campfire brew. When it's brewing the roast of the hojicha and genmai combined almost reminds me of coffee. Delicious and very affordable at $0.10/gram.
Opened up O-Cha’s pan fried (not steamed) Nagasaki Organic Guricha, I’ve posted about this fried curly shaped tea before, and it’s curious that although it’s on the light side for my palate, I still enjoy the nutty viscosity and subtle astringency (dryness) the liquor has. I ramped up the vendor recommended leaf/water ratio (.6g/1oz (30ml))/170f/60-90sec. quite a bit starting with 1g/1oz, and gradually increasing leaf to twice as much as recommended and lowering water temperature to prevent bitterness from coming out 1.2g/1oz./160f/90sec. It’s an interesting tea and very reasonably priced. Quenches the thirst with a pleasant and unusual mouthfeel and flavor profile.
I may add that to my order, howver the dilemma arises of which pot to use, Fugetsu, Hokujo, Kohokujo, Yamada Sou, or Setsudo the first.Victoria wrote: ↑Tue Dec 08, 2020 8:55 pmOpened up O-Cha’s pan fried (not steamed) Nagasaki Organic Guricha, I’ve posted about this fried curly shaped tea before, and it’s curious that although it’s on the light side for my palate, I still enjoy the nutty viscosity and subtle astringency (dryness) the liquor has. I ramped up the vendor recommended leaf/water ratio (.6g/1oz (30ml))/170f/60-90sec. quite a bit starting with 1g/1oz, and gradually increasing leaf to twice as much as recommended and lowering water temperature to prevent bitterness from coming out 1.2g/1oz./160f/90sec. It’s an interesting tea and very reasonably priced. Quenches the thirst with a pleasant and unusual mouthfeel and flavor profile.