Favorite breed

I got 10 tea samples of different breeds to study: 1Yutakamidori, 2Saemidori, 3Asatsuyu, 4Asanoka, 5Yabukita, 6Koshunn, 7Benifuki, 8Shizu7132, 9Kanayamidori, 10Okumidori. 

Comparing the different samples at the same will make it easier to find the differences.  However, 10 samples were kind of too many for me.  I got confused after tasting several kinds.  I think I need more experience on this, hahaha.  Anyway, it was very interesting.  Some teas have a distinctive aroma, and some teas are very mild.  I was kind of surprised to find out that Yabukita has relatively strong bitterness among the ten. 

My favorite one is Asatsuyu.  I simply find it tasty.  The most significant character of this tea is umami.  You find it right after you sip the tea and it beautifully lasts to the end.  The umami merges with other flavors and creates a rich body in the taste.  You can enjoy the umami changing into milder sweetness during the aftertaste.  This tea has more bitterness than Yutakamidori and Saemidori, but it’s not sharp at all, so I can still consider it mild. 

In the tasting, I used boiling water, so I prepared it again with lower temperature (leaf:2g, water:30ml/1oz, 65C/149F, 1min).  Using this method, I found out that it has a nutty sweet aroma.  The aroma will get me to have a good expectation.  With the first sip, I was sure that my assumption was correct.  The rich umami pleased me.  But, I feel something missing in the taste, so I still need to experiment for a better mixture.  Anyway, I like Asatuyu.  You try it and let me know your preference.  

Breed of tea

“Yabukita”  Have you ever heard of that name?

There are many breeds of tea plant.  Each type has different characteristics.  Yabukita is the most popular breed of tea in Japan because of its excellent quality and really impressive yield.  Approximately 70-80% of tea fields in Japan produce Yabukita.

Do you ever consider the breeds when buying your green tea?  I honestly think that most people do not.  The tea sold in stores is usually blended with some different kinds of tea.  Blending helps supply excellent quality and stable taste of tea.  A single-breed tea is not a mainstream in the market.  The breeds are not mentioned on the package of most tea, so your chances of distinguishing or knowing the breed of tea are quite low.

The trend for Yabukita and the loss of uniqueness (due to the blending of one type with another) may encourage the demand for variety and distinctiveness.   I believe paying attention to the details on the breeds is given much importance by tea lovers these days.  It will be interesting to try the tea that is not perfect but unique.

I got some samples of different breeds to study them.

Gyokuro brewing experiment

As I mentioned in the last entry, I’m looking for a new brewing recipe.  I want a milder flavor compared to the current recipe that I have, and the combinations that I could think of are the following: “A” and “B”.

	A: Less leaf, More water	B: Higher temp., Shorter time	C: ?
Leaf	3g / 0.11oz	3g / 0.11oz	-
Water	30ml / 1.1oz	30ml / 1.1oz	-
Temp	45C / 113F	55C / 131F	-
Time	2min	1.5min	-

“B” has a slightly more bitterness in the aftertaste than “A”.  However, they basically have a similar flavor, and they are a little weaker than I expected.  Based upon the results, I decided the third mixture, “C”.

	A:	B:	C:
Leaf	3g / 0.01oz	3g / 0.11oz	4g / 0.14oz
Water	30ml / 1.1oz	30ml / 1.1oz	30ml / 1.1oz
Temp	45C /113F	55C / 131F	40C / 104F
Time	2min	1.5min	1.5min

I got a much better result with “C”.  It has more impressed and distinct flavor with good umami and it also has a smooth taste.  However, I honestly think that something is still missing, and I know that I can improve it more.  Today, I had too much tea and can’t pursue farther tests.  I want to try it next time.  Nevertheless, so far “C” has provided me great satisfaction and is pleasing to my palate.

The ranges of gyokuro-preparing conditions

If you look for a way to prepare gyokuro on books or on the internet, you will realize that there is a wide range of brewing conditions among the sources. 

The ranges

Leaf:                   2.5-5g  (0.088-0.176oz)

Water:                20-40ml  (0.7-1.4oz)

Temperature:      40-60C  (104-140F)

Time:                  1.5-3min

In gyokuro brewing, you might have experienced that a slight difference in the conditions will make a big difference to the taste.  You can think of infinite combinations within the ranges.  Have you figured out what’s best for your?   I love flavorful gyokuro, so I prepare it with plenty of leaves and a little water in a low temperature.  It is something like the following.

Leaf:  4g  (0.14oz)

Water: 25ml  (0.88oz)

Temp: 45C  (113F)

Time:  2min

However, I’m interested in other ways since I tried a smooth gyokuro at Gyokuro-no-sato (http://everyonestea.blogspot.jp/2012/05/importance-of-brewing-conditions.html)  I’ll do some experiments to find out the way to brew that type of tea that I’ve tried there.  I’ll introduce about it on the next entry.

My experience with tea comic

On my video recorder, I can register some keywords that I’m interested in.  It automatically records the TV programs related to the keywords.  Of course, I’ve registered the keyword chanoyu, or The Way of Tea.  In the recorded shows, there is an anime every week.  I’m not an anime or comic enthusiast, so I’ve always deleted the show.  However, I sometimes check it a little before deleting.  It is a story about ancient tea masters.  It slowly drew my attention.

I found out that the anime is based on comic books.  I’m not sure if it is common worldwide, but in Japan you can rent comics.  I have rented the original comics.  It is entitled Hyoge Mono.  The comic is regarded as fiction but its outline is still based on the actual history.  The story is about one of the Rikyu’s disciples, Oribe Furuta. 

Oribe was a samurai warrior and also a tea master.  The episodes tell how he lived in the warring States period.  Expensive utensils were even used as a gift in war negotiations.  While tea people sought the beauty in tea, greed, conspiracies and selfish ambitions were involved.  That is the interesting part.  You will find Oribe’s humorous and distinctive character in the course of flourishing his way of tea.

This is the face when Oribe found out that Rikyu was using a cracked lid on the tea container.  He was glad to know that his idea was not wrong and Rikyu has the same aesthetic sense. 


NHK  Hyouge Mono >>>  http://www9.nhk.or.jp/anime/hyouge/

Color of tea cup

I love white color for tea cups.  You can see the natural hue of the tea.  I personally think that tea in a dark colored cup doesn’t look so delicious.  The cup’s color also has a significant impact to the impression of the taste.

The two cups of tea in the picture are the same.  However, don’t you see the obvious different impressions between them?   Can you tell why?

The cups are both made of white porcelain having the same texture but you can tell the difference between the colors.  The cup in the left is yellowish white, and one on the right is bluish white.  I’m not saying which is good or bad.  I just think that the tea in the yellowish cup seems to have a more rounded flavor with umami containing essence of genuine.  On the other hand, the tea in the bluish cup looks more refined and seems to have a clear and crisp flavor.  Again, they are the same tea, so they taste the same when you drink them.  Interesting, isn’t it?  Which one would you prefer?

You can make the taste of the tea look different by the color of cup.  It is one of the most important aspects when you choose your cups!

Exquisite cold sencha

Continuation from the previous entry

My method is basically cold-water brewing.  However, I use lukewarm water in the beginning to awaken the leaves and to help faster infusing.  The tea prepared with this method has much more profound flavor with ample bitterness than the cold brewed tea, and it also has much more sweetness of umami than hot brewed tea.  This method takes a little extra effort but it is worth the try!

One serving for a glass (or for three regular sencha cups)

Tea leaf: about double of regular amount (12g/0.42oz)

Lukewarm water: 50degC/122degF, Just enough to submerge the leaves (50ml/1.8oz)

Cold water: 200ml/7oz

Ice cube: adequate dose

The leaves shown here is not 12g.  They are 8g.  Sorry.

1.    Put the tea leaves and lukewarm water into the teapot and brew it for only 10 seconds.

2.    Add a few ice cubes and cold water and brew it for 10 minutes.

3.    Pour into a glass.

Best served in cold and enjoy the exquisite flavor! 

I don’t set the time for my second brewing.  I just refill the teapot with cold water and a few ice cubes and leave it while I enjoy the first serving.   The second tea will be ready in an hour or two; which is a pretty good timing for my second refreshment in the office.

Cold sencha brewing

How do you prepare cold sencha in the summer?

Easiest way will be preparing strong sencha with hot water and pouring it into a glass with a lot of ice cubes.  The brewed tea is very refreshing but it could sometimes taste too bitter.  It might be a little difficult to control the strength or flavor of tea. 

Another way will be brewing sencha with cold water over a night.  The tea prepared in this way will be very smooth, but it could sometimes be too mild.  The problem is that I don’t want to wait for such long time. 

What is your way?

This year, I’m into another method for preparing cold sencha.  It is just in between those two methods in taste and effort in preparing.  The flavor is exquisite.  It has a sweetness of good umami but it also has an ample amount of bitterness.  I’m pretty pleased with it and lately I enjoy my tea with this method in the office.

I have been preparing this tea by the rule of thumb.  I’ll measure the actual conditions and introduce them on the next entry.

Sea shell for sweets!?

In the tea lesson this week, sea shells were brought in front of me.   Sea shell for sweets!?  The guests smiled as they were looking at them.  I’m often surprised with the beauty of confectionery, but this time I was surprised with its unpredictability, the playful idea.

I opened the shell.  There was not any actual meat inside, and it was filled with golden jelly.  I scooped it by using the other empty shell and put it into my mouth.  It was indeed sweet.  Its flavor stimulated a Japanese pure caramel candy.  The dark brown part in the center gave a change in the flavor as I tasted it.  It is miso, fermented bean paste.  The slightly salty and distinctive flavor of miso harmonized the roasted sugar flavor from the beginning.  

It was very interesting and unique confectionery that I had ever tried.  It is made in Kyoto.  Serving this type of sweets might not be common in the tea ceremony, but I love the idea to give your guests a bit of surprise.  Have you ever tried any confectionary that amused you with a surprise?

Sencha producing process 2

This is the continuation from the previous entry.

c. Junen

EQUALIZE MOISTURE in the leaves by rolling with pressure.  This stage does not involved heating.

After junen, the leaves lose sliminess.

d. Chuju

Loosely ROLL and DRY

The leaves get deep green.

e. Seiju

Tightly roll into NEEDLE SHAPE on a thing like washboard.

1.   Drying

At the last step, the leaves are dried in a dryer.

Each step is processed on a different machine and it takes a half of a day to finish the entire process.  The machines can be controlled by a computer program and can make tea automatically.  But, I saw staff taking out the leaf samples from the line once in a while, and checking the leaf’s condition.  And, they adjusted the setting of the machines and determined the amount of time needed until the cycle is done. 

The most striking words from one of the staff were “Machines do not produce tea but our senses do.”

Control panel of a machine

Sencha producing process

Do you know how sencha is processed on the rolling process?

You might have read how sencha is produced on books or on the internet.  It is produced by steaming, rolling and drying the leaves picked on the day.  The first step, steaming, and the last step, drying, are quite obvious and their process can be understood easily.  But, the rolling has five stages and it might be a little difficult to understand them from books. 

I had a chance to observe the actual producing line at the workshop that I attended in April.    I learned a lot of things that I cannot learn from books.  For example, I would not know that you have to do this like the following photo if I didn’t observe the factory.

I’ll introduce my notes from the workshop:

Fresh picked leaves sent to the line

1.   Steaming

In the beginning, you actually count the steaming time, and take out some samples of steamed leaf.  You check the appearance and texture of the leaves, and decide the steaming time of the day.  

Steamer 

 

Steamed leaves

Slightly slimy

2.   Rolling (actually drying at the same time)

a.    Hauchi    

DRY the leaves with hot air as if agitating them in a drum.  Cool them down gradually to body temperature.  The leaves are very moist and sticky, which stick on the fins and walls of the machine.

b.    Soju

DRY like the Hauchi.  The leaves get less sticky.  Water doesn’t come out by pinching them.  

Hauch machine

 

The inside

                                                          

So, staff is taking off the stuck leaves on the fins and walls after the hauch process.  Did you know leaves are sticky during the process?

Leaves after hauchi

I’ll write about following processes in the next entry.

Shaking a bottle of green tea

You might wonder why I’m shaking a bottle of green tea.

It’s because this is the way how to drink this bottle.  I found this unique beverage on my Sizuoka trip.  

When I found it on the shelf, it looked like this; the inside of the bottle is clear with no color, and it has a bigger cap than ordinary bottles.  It is just cold mineral water and it has powered tea leaves in the cap.  The tea is not matcha, but deep-steamed sencha.  To prepare the tea, you release the leaves into the water by twisting the green cap.  Then, you shake the bottle like what I did in the first photo.  The tea is mixed and gets green like the following picture.  Now, it is ready for you to drink!

Isn’t this interesting?    

Even though I was disappointed finding the tea a little rough with a weak flavor, I think that the concept is excellent.  You can have fresh prepared tea anytime, and plus you can enjoy preparing.  I like the playful idea.   It might need a slight improvement, but in the future, this could be one of standards of bottled tea.  Do you see the potential?