2011 Organic Kumamoto Jo Shincha

Due to conflicting reports about possible radiation levels in the 2011 crop from Shizuoka Prefecture, I decided to forgo Shizuoka-grown Shincha this year. I also wanted to try shinchas offered by other vendors - I hvae been buying my Japanese teas mostly from Yuuki-cha -, especially kinari shincha from Maiko but unfortunately most of the teas offered are not organic.  So I went back to Yuuki-Cha again and got the Kumamoto Jo Shincha, a Chumushi (medium steamed) shincha from the old traditional town of Yabe in Kumamoto Prefecture. What attracted me to try this tea was the price ($12/100g) and the tea being medium steamed that I've never had before.  

The tea is made from standard Yabukita tea plant cultivar and Tsuyuhikari, a hybrid of 'Asatsuyu' and 'Shizu7132'. I eyeballed everything; the tea, the water temperature and the brew time. While the tea was  good and refreshing, it tasted a little bit to mellow to my taste. I am guessing partly because I didn't brew it as I normally do when I try a new tea by following the steeping methods provided by the vendor - which I will do next time I prepare this tea again. 

Organic Tenryucha Shincha

Fukamushi shincha 

Varietal: 100% Yabukita

Origin: Tenryu, Shizuoka

This deep steamed shincha was from the 2010 season. I went overboard in ordering shincha last year and quickly realized that I couldn't use it up as planned. Even if I drank shincha every day! So I decided to store some of them in the fridge for later consumption by placing unopened bags in a pyrex container, then wrapped the pyrex tightly in a thick dark colored kitchen towel. I am pleased to find that my shincha hold up well so far.

Today I brewed the tea by eyeballing everything; the water temperature, the brewing time and the weight of the dry leaf. The first steep produced a mild and smooth taste note with a light umami. But we liked the taste of the second brew the most. The sweet and distinct umami flavor of the second brew put a big smile on my and my husband's face. We continued brewing this tea until it completely lost its kick by the fifth brew. 

Some information about this tea (from Yuuki-Cha website): Tenryucha is an organic deep steamed (fukamushi) sencha that is high grown in a secluded mountainous area of the famous Tenryu tea growing district of Shizuoka. The mountains of Tenryu are blessed with a beautiful environment, pure water, rich soil, plenty of sunshine and deep mist. These elements are vital for producing quality organic sencha, therefore, a number of Shizuoka organic tea farmers ply their trade in Tenryu. Just as vital is formulating compost that will supply the tea bushes with sufficient nutrition. The farmer of this organic sencha has put a great deal of time and effort into formulating compost that really brings out a nice approachable flavor in his tea.


The leaf has been deep steamed (fukamushi sencha), but not on the heavy side, it maintains good appearance. The tea liquor is an attractive light-green to lime-green color which is the norm for high grown organic Yabukita that has been carefully deep steamed, and sun-grown without the use of chemical fertilizers. 

Ochazuke with Broiled Tofu

I am using up my Sayamakaori shincha to make Ochazuke today. Ochazuke is a Japanese dish in which a hot tea is poured over rice topped with some simple ingredients. The dish is simple, tasty and extremely easy to prepare. Just put hot cooked rice in a bowl (I am using organic Japanese sushi rice), place any toppings of your choice (favorite toppings include grilled salmon, tempura or broiled eel),  add sesame seeds, wasabi, green onion or freshly grated ginger for additional flavor, then pour your tea (sencha, hojicha or bancha) over it. Done.

I didn't have any wasabi, green onion or fresh ginger today so I had mine without any extra flavor. Just rice, broiled tofu and tea. Simple and delicious.

2010 Sayamakaori Shincha from Yuuki-Cha

Another shincha that I am trying to finish up as well. I brewed 5 gram of leaves in 5 ounces of filtered water - boiled with bamboo charcoal- in 370ml kyusu by Hokujo (Shimizu Genji). The first brew was about 1 minute which resulted a sweet, light vegetal and clean taste. The second (and third brew - both for about 20 seconds) was bold, pleasantly crisp and nice astringent without bitterness at all. As with any other shincha, after the fourth brew, I continued brewing with boiling water  to enjoy its sweet water. 

This light steamed shincha is from Shizuoka and 100% sayamakaori breed. Very nice looking asamushi needles!

A big bowl of sayamakaori sweet tea water. 

Honyama Tokuju shincha

Drinking the sweet tea water of Honyama shicha from the 5th, 6th, and 7th infusions. After the 4th infusion of the morning session, I put the tea in the fridge and brewed it in the afternoon with boiling water for 3 minutes, 4 mins, and 5 mins respectively. 

Decanted the tea into my Pink Shino Chawan by Chris Chaney and enjoyed it after it cooled down. While it obviously didn't give me the bold flavors (and the astringent and grassy character were gone as well),  I enjoyed its delicate and lighter taste. And it was also good with Amedei Chuao.

2010 Kanayamidori Shincha

Vendor: Yuuki-Cha
Type: Asamushi
Varietal: Kanayamidori
Origin: Shimizu, Shizouka
Brewing vessel: Kuro Sendan Tokoname kyusu (with a sasame ceramic strainer) by Houryu

2010 Organic Tenryu Misukubo Shincha

This 100% handpicked asamushi (light-steamed) Yabukita shincha from Shizuoka was simply delicious! The dried leaves smelled very fresh and had a sweet vegetal aroma. On my first session, I used brewing parameters provided by the vendor; 3 grams of leaves in 4oz of water at 158°F in a pre-heated kyusu. The first infusion was 60 seconds and yielded a delicate, sweet and smooth tea. The second and third infusion was around 20 - 25 seconds. The brew was sweet, a hint of astringent and an umami taste.

On my second session, I used 1 to 1 leaves to water ratio and brewed it at a slightly cooler temperature but similar steeping time. I preferred the taste from this brewing; deepest umami but not overpowering, sweet, more astringent and vegetal. I enjoyed a very aromatic and delicious cup. 

2010 Shincha!!!

Shincha or "new tea" is the first harvest of the green tea growing season in Japan. This is the freshest Japanese green tea man can get because the tea is immediately processed and packed after it is picked. It is seasonal tea, available only from late April to July. I am a newbie to shincha. So I wanted to try both asamushi (light steamed) and fukamushi (deep steamed). 

I pre-ordered my shincha while I was on vacation last month. Most shincha I ordered have not been released yet. So I am still waiting patiently for the following from Yuuki-cha. I cannot wait to try my first shincha! 

2010 Organic Shizuoka Tenryu Misakubo

2010 Organic Shizuoka Tenryucha

2010 Organic Shizuoka Okuyutaka
2010 Organic Kagoshima Saemidori

Edit: All shinchas are in the house now and we had tried Saemidori and Tenryu Misakubo. Loved them. Hubby liked the Saemidori a lot so decided to order another package with the following order. Yes, we cannot get enough of shincha! 

2010 Organic Shizuoka Sayamakaori

2010 Organic Honyama Tokujo

2010 Organic Shizuoka Kanayamidori