After being terribly busy for about a month, the dust has settled and my blog can begin again. I love starting back up with a fresh mind, fresh spirit, and so on.
Today’s tea is more sencha. A fellow teachatter, Mosshorn, sent me a sample of this in mid january, along with a good number of other different teas.
This isn’t quite deep steamed, nor is it purely medium steamed; it’s both! Yes, long leaves and small dusty bits are in good proportion with this one. Let’s see what we get.
I used a little over 3 grams of leaf in my Banko Kyusu, brewing only one 3 ounce cup at a time. 8, flash, 5, 3, 17.
The first cup, brewed at a relatively cool 140 degrees, came out more like a light steamed tea, with a light, vegetal sweetness and plenty of that fruit flavor and a sensation that reminds me of what some might call Qi. Plenty of sugar snap peas and a light melon flavor too.
Cup two was still leaning more towards the light steamed side of sencha, but now with a thicker body and solid umami that leaned toward the deep-steamed teas. Plentiful herbal notes and what I could only describe as “bold plantiness”. If I ever go into politics, I’m confident I can win, especially with bland, pedestrian descriptions such as the one above. Green Poet for Guv’nor!
By the third cup, the flavors had moved into more familiar territory: Cucumbers, Melons and Melon Rinds, along with a nice, low sweetness. Cooler cups had a fleeting essence of peppermint along with a slight bitterness creeping around in my throat.
Cups four and five were mild, sweet, and lettuce-flavored, along with the ghosts of previous infusions.
Overall, the Oku Yutaka had some pleasant flavors but lacked the smoothness I expect from a decent sencha. Other brews with this stuff using different parameters gave very similar results. Definitely give it a sample before committing, as with all teas.
Thanks for reading guys and gals. See ya here, same green tea time, same green tea place.