Konnichi wa ocha no yūjin!
Or if that made no sense:
Hello tea friends!
Japan is a country that inspires me to the point of being in awe. The culture, the technology, the religions, their traditions, and especially their tea. I thought I had experienced everything a few years ago that had to do with tea, until I went into the world of Japanese tea. There is nothing like it! If you have never tried Japanese tea for yourself then I highly recommend trying it. Part of this reason is because Japanese tea contains umami which is the fifth taste which translates to ‘pleasant savoury taste’. It may sound strange for a tea to taste savoury but I tend to liken it to a soup broth, completely unique and bursting with flavours. This is why I am so taken with Japanese tea in general.
I am happy and excited to be drinking some First Flush Midori Shincha by NaturaliTea as sold by Yunomi. No idea what Midori or Shincha is? Let me break it down: Midori means green and Shincha translates to ‘new tea’ which refers to when it was picked. Basically a Shincha is the first harvest of Sencha leaves which is also known as Ichibancha ‘ the first picked tea’. Besides the fresh aroma of the young leaves, Shincha is characterised by its relatively low content of bitter catechin and caffeine, and relatively high content of amino acid. This makes the Shincha harvested limited in size of the batch and also the time it is picked. And to finish off for Japanese tea newbies Sencha is a ryokucha or green tea cultivar that is indigenous to Japan, so much so that Sencha is Japans most commonly consumed tea with Sencha production being 80% of all tea produced in Japan.
Now it’s time for the tea itself. Opening the sample pack reveals bright, glossy green leaf shards that are loosely broken. They bare a gorgeous sweet grass and mineral scent.
Steeping a Japanese tea is rather different than steeping a general green tea, the water temperature and steeping length can either enhance the umami or bypass it. A lot of it comes down to experimentation and preference; I like a nice umami which often comes through in low temperature water and short steeps. So I will be trying to find the umami goodness. Another thing you often find is the change of temperature, an example being the first steep at 80C, the second at 40 C and third at 70C. Again that would be because it enhances the umami quality.
My Steeping Parameters: 200ml Yunomi (Japanese cup), 360ml Futanashi Tokoname (lidless teapot used to enhance freshness and scent), 10g loose leaf.
I want another note: my teapot is larger than my yunomi but I will only be using my teapot to 200ml. Also this is a sizeable yunomi that needed to be adjusted for. Otherwise I would recommend 3g of leaf to 60ml water.
Also, Yunomi bared this note: Our recommend steeping method is to use water cooled to about 40˚C/105˚F steeped for 2-3 minutes for the best balance between sweetness and umami (savory) flavors.
For that reason my first steep will be 2 minutes at 40C. (Room temperature is usually around 20C).
Once steeped the resulting tea liquid is cloudy, golden yellow colour that bares a vegetable (broccoli) and sweet grass scent. Not dissimilar to it’s raw state.
The first sips reveals a strong, broth like flavour packed with sweet grass, spinach, kale and mixed flowers with a pleasant, bitter aftertaste that lightens and becomes sweeter. That was the first sip, as you can see it packs a lot of different flavours and information in it. The after taste is lingering for very long in my mouth. I say broth because it reminds me of a strong, hearty, soup broth full of green vegetables.
The umami is very strong, so much so that I feel like I’ve jumped into an ice cold bath with every punching sip I take. But I can’t stop myself from sipping. The umami washes over me with warmth and wide eyed energy. A few sips more lighten the tea while my tongue adjusts to this unique flavour. It detects sweet honey and salty seaweed notes among the ever growing broth blend.
Second Steep – 80C for 45 seconds (see the jump in temperature?)
So the shorter steep at hotter temperature is mostly because I want to test the body of the green tea. Umami comes out in the first steep but it gets weaker over time, that is why I Umami the first steep and green tea the rest of it.
Yes, the umami is less than half of what it was. The punch that it packed is now a shadow of it’s former self; that being said it’s still a strong steep. It still has strong sweet grass and vegetal tones, and it’s also a little bitter; but it is lacking as much depth and oomph as the first steep. This is a good example of how much water temperature and steeping time can change a Japanese tea.
The sweetness is less so it’s not honeyed in this steep but it is hay like and grassy. In terms of broth this is mid level, like the vegetables are in a pan with water and steeping for a while, enough to have flavoured the water, but there is still more flavour left to go.
Third Steep – 60C for 30 seconds (another temperature change)
Why the change? I want a lower temperature to increase any remaining umami that is left, whilst lessening the steeping time a little to try and reduce the bitterness. This is another example of why I said it’s best to experiment with Japanese teas, it’s all down to personal preference. Some people will read this and think I had it too strong or perhaps don’t agree with my parameters at all. I didn’t plan on the times for my second or third steep but I read what I wanted from the tea and it’s potential.
Was it a good decision to change? Yes. This steep is very light in taste but some umami can be found admidst the sweet, bitterness. This cup is more raw cabbage like than broccoli. It bares the same mineral, green sort of taste. While it’s immensely weaker in strength I feel if it was warmer it would have been too bitter to appreciate the remaining umami. As such just before the bitterness kicks in and the powerful sweetness I can taste the broth.
This was a nice Shincha that packed an incredible umami punch. Sweet yet savoury, vegetal yet bitter, it was a delicious combination in one tea. I would recommend it to umami lovers or those looking to experience it for the first time. If you are then stick with short steeps and 70-80C temp until you find it at your desired level. Don’t be put off if you dislike it the first time around, it may take time to get it to your personal taste. And once you do it will grow on you! Plus not forgetting that this is Organic I can tell the clarity of the flavours once prepared. There is nothing in this tea that tastes chemical or unnatural.
If you haven’t experienced many Japanese teas before then I hope I have given you insight.
Until next time, Happy Steeping!
Here’s the scoop!
Leaf Type: Green
Where to Buy: Yunomi
- Name: Handpicked Midori First Flush
- Ingredients: 100% Shizuoka-grown green tea leaves
- Harvest: Late April harvest
- Cultivation Notes: Grown pesticide free. Fertilized with organic compost. Machine cut trim of the youngest, topmost leaves, and handpicked leaves.
- Region: Fujieda, Shizuoka
- Vendor type: Family-operated farm cooperative.
- Established: 1976
- Producer: Toshiaki Kinezuka, President, Hito to No, Shizen wo Tsunagu Kai (NaturaliTea)
Learn even more about this tea and tea company here!
Leaf Type: Green
Where to Buy: Tea Wing
Sourced specially for Steepster, this fresh, first flush shincha is the “beaujolais nouveau” of tea. An intoxicating, dry leaf aroma and deep emerald color leads to a grassy, sweet, and heady liquor. This is the taste of real tea.
Subscribe to Steepster Select here.
The theme of this month’s Steepster Select box is “First Flush” – a celebration of this year’s first harvest of tea leaves! Sounds like a good theme to me. And this Yame Shincha #3 Green Tea from Tea Wing is the first that I’m tasting from this month’s box, and it’s absolutely lovely!
The dry leaves smell reminiscent of green vegetables. Another reviewer on Steepster suggested that the smell of salty chicken broth and I get that too, although the chicken broth I make doesn’t really smell like this. However, the stuff that you buy in the cartons in the grocery store, yeah I can get that comparison. Once brewed, there is a strong vegetable smell with notes of salty kelp.
The flavor is very soothing. It is very reminiscent of a broth, something you’d want to be sipping on if you were feeling under the weather – it tastes wonderfully nourishing, as if it nourishes the very soul. It has a sweet and salty/savory taste to it, and there is a balance between these two. It doesn’t taste too sweet, nor does it taste too salty or savory.
It doesn’t really taste “grassy”, although I would see how that comparison can be made. For me, this tastes more like the “liquor” you’d find at the bottom of your steamer after steaming spinach. Or … what I’d imagine that to taste like, as I’ve never actually scooped that up and taken a sip. Perhaps I should sometime.
It is deliciously invigorating, and I can almost feel it replenishing me from the inside out. Revitalizing me so that I can get the things done today that I need to get done! It’s a great pick-me-up for the afternoon, but it’s not something that you’d want to rush through. You don’t want a “fast” cup of tea with this, take your time and enjoy the wonderful flavor of it. This is a first-flush green at its finest!
A really wonderful Steepster Select box this month! If you haven’t signed up for this great subscription, you’re missing out!
Leaf Type: Green
Where to Buy: Yunomi
2013 harvest from Naturalitea. Handpicked from a select number of the Kinezuka family and partners’ best fields at the very beginning of the shincha season this is the youngest tea leaf you can find.
Learn more about this tea here.
Learn more about Yunomi’s Monthly Mystery Tea Sampler’s Club here.
I know that I’ve mentioned before just how much I love receiving a monthly mystery tea sampler’s club package from Yunomi every month. And this Organic Midori First Flush tea from NaturaliTea (if you’re looking on the website, this is the #01 tea from NaturaliTea) is an example of why I love receiving these teas. This is SO fresh. I absolutely love it when I can see and taste the freshness in a tea.
The color of the dry leaf is so vibrant and they are a dark, forest-y green. I can smell the vegetal quality of these leaves, it smells like something in between just-cut spring grass, freshly steamed vegetables and kelp. It has that aroma that is just ALIVE with vegetation.
And the flavor is equally as fresh tasting. It has a sweetness to it and a sharp bitter taste of a good quality Japanese green tea. The bitterness offers a really lovely, savory contrast to the sweetness of the young leafy taste. I like the balance of savory to sweet here … it is neither too sweet nor too bitter … it is just a pleasure to sip!
It has a light, brothy character to it … it just FEELS good when I drink it … I can feel it rejuvenate me as I sip. It tastes fresh and it refreshes the palate as it washes over the tongue. This tea … just speaks to me of springtime: from the taste of the young leaves of the spring harvest to the fresh fragrance and flavor. It is a very refreshing beverage!
Leaf Type: Green
Where to Buy: Green Tea Lovers
LIMITED EDITION ONCE A YEAR TEA. Shincha is a first crop, young bud sencha. This shincha is grown in Shizuoka Prefecture, Japan’s premier tea growing region. Over half of the yearly production of Japanese tea comes from Shizuoka. The shincha leaves are hand picked and hand rolled into long and extremely fine needles. This tea has a soft taste like fresh spring green tea. The aroma is noticeably sweet and reminds one of wild orchid. Shincha’s key characteristic is its refreshing and invigorating scent of new leaves. Another feature of shincha is it’s less bitter/astringent taste. Shincha has a higher content of amino acids (L-Theanine) and vitamin C, giving it full-bodied flavor and sweetness. L-theanine is linked to increased alpha brain wave production and is considered a natural antidepressant and stress reliever. Japanese studies link consumption of L-theanine with strengthening the immune system. L-theanine is often added to energy drinks and is known to give a 6-hour sustainable energy boost.
This is an excellent Shincha!
The aroma is surprising, I expected it to have a strong vegetal smell, but it does not. Instead, it is sweet and nutty, with a fragrant floral note. If I didn’t know I was smelling a green tea (which is quite obvious from the appearance, of course, but, let’s say if I were blindfolded), I wouldn’t have immediately guessed that this was a green tea by smelling it.
The flavor is equally as surprising. There is a hint of vegetative flavor to the flavor, but, only a hint. Not nearly what you might expect from a green tea. Instead, this is sweet and nutty, just like the aroma. The floral tones are there too, as well as a creamy note – a slight creaminess that I wouldn’t categorize as “buttery,” but more of a soft, mild, fresh cream kind of taste and texture.
This is really a remarkable Shincha, one that inspires a sense of calm and relaxation. Sure, it will also provide an energy boost, but, in a gentle sort of way, making it a great tea for the afternoon. It will help you de-stress while you quietly recharge your battery!