tag:blogger.com,1999:blog-14823781999116168692024-02-20T11:43:45.700-08:00The Green Tea ReviewWes Crosswhitehttp://www.blogger.com/profile/06369912221341992626noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-1482378199911616869.post-84211783702166341832010-03-25T14:18:00.000-07:002010-03-29T22:33:15.964-07:00Mellow Monk's Shaded Leaf KabusechaI tried to hold off on posting this review until I got my camera back, but when I finally did, I found my can of tea had magically emptied... Here's a picture of an orange sunset, instead, that reminds me of these mellow teas.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9uTvrMeNCRfVMjmg2rrjZeEYPoZf8Jez8UieHbrGtsLk2t682xVi2MSWDavX2ctJ2EY2nI6MO9Air_qcRiONRhfDkLuRe30Xn4SfDRG7kek3PSnqOvgCQTLio6v7U-OlXdBz4Br9d3Dk/s1600/DSC_0005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9uTvrMeNCRfVMjmg2rrjZeEYPoZf8Jez8UieHbrGtsLk2t682xVi2MSWDavX2ctJ2EY2nI6MO9Air_qcRiONRhfDkLuRe30Xn4SfDRG7kek3PSnqOvgCQTLio6v7U-OlXdBz4Br9d3Dk/s400/DSC_0005.JPG" alt="" id="BLOGGER_PHOTO_ID_5452682131278326418" border="0" /></a><br />I have reviewed Mellow Monk teas in the past and haven't been disappointed. Even the less expensive and lower quality offerings produce enjoyable cups. On the table now is his Shaded Leaf green tea.<br /><br />Shaded leaf is a Japanese green tea of a style known as kabusecha. Kabusecha is similar to gyokuro in that in its final stage of growth, it is covered with a woven cloth that diminishes the amount of sunlight that reaches the leaves. This encourages the leaves to produce more catechins and chlorophyll, and less tannins, developing what many consider to be a sweeter flavor. Kabusecha is not grown from gyokuro strains (yabukita), nor is it aged, so it's closer to sencha than gyokuro, and can be prepared likewise.<br /><br />The dry leaf smells sweet, reminiscent of gyokuro. The leaves are curled like Mellow Monk's other <a href="http://thegreenteareview.blogspot.com/2008/02/mellow-monks-top-leaf-tamaryokucha.html">tamaryokucha</a> teas. As per the usual sencha methods, 2 tsp of leaf are steeped in 180ml of 176° water for 1.5 min. The liquor is a light yellow-green with a muted, yet sweet and lightly earthy mellow aroma.<br /><br />The tea has a silky body with a mineral profile and grassy/marine taste. Overall it is sweeter than the usual sencha and has less of the grassy taste. Surprisingly, it has a long lasting huigan(returning sweetness/aftertaste) that runs into the second steep of the tea. The second steep is made with the same parameters, but for the exception of a ~5 second steep time, and mild splashing to prevent the "stewing" of the tea (During later steeps, sencha-type teas can give a stewed flavor which is hard to determine the cause of, but too much and too little splashing have been put to blame). The second steep is not too different except for the more muted aroma and sweeter, gyokuro-like flavor lacking the mineral profile of the first.<br /><br />In summary, Shaded Leaf is another mellow (surprise?) green tea offered by Mellow Monk. It's great for relaxing, and is easily enjoyable. Unfortunately, it doesn't have the complexities that I yearn for. It has, instead, an enjoyably sweet flavor, a dominant mineral profile, and an unusually long, sweet aftertaste. The aftertaste brings Shaded Leaf up to my level of teas, and the mineral profile gives a hint of what growing in volcanic soil will do to the flavor of a tea.<div class="blogger-post-footer"><script type="text/javascript"><!--
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Further, Ashikubo is supposedly where the first tea plants took root in Shizuoka, grown from seed by a monk in 1244, which began the transformation of Shizuoka into the leading sencha producer of Japan. One would think this kind of history would earn you a place on the map.<br /><br />Sencha Ashikubo could be blocked under the category of Hika Sencha. Hika is a Japanese word used to describe a roasted aroma, and can be used as a descriptive term for all sencha. Houjicha would be said to have a very strong hika, while most sencha and gyokuro are said to have very little to no hika.<br /><br />Enough research into a tea will leave a man dying to try some, so I'll dive right in.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8-IvJhJdJFsPb_KLQzBzfm8OHEJlJFcO_9XJss2BXMiACZNsGhBpMQl5K0ycv7hL6xHwhPSYS8_HaTK2Z8miy4R1EqAz0Ln5BK6sHXMm7cpdP1tyeUK8xe0kmb5zuDzY0VbZLzHZQWTE/s1600-h/DSC_0005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8-IvJhJdJFsPb_KLQzBzfm8OHEJlJFcO_9XJss2BXMiACZNsGhBpMQl5K0ycv7hL6xHwhPSYS8_HaTK2Z8miy4R1EqAz0Ln5BK6sHXMm7cpdP1tyeUK8xe0kmb5zuDzY0VbZLzHZQWTE/s400/DSC_0005.JPG" alt="" id="BLOGGER_PHOTO_ID_5302794970219675506" border="0" /></a><br />The aroma from the dry leaf is especially strong, a pervasive hika that reminds one of roasted barley and grains, but there's also a sweetness to the smell that draws one in closer. The leaf doesn't look any different than your regular asamushi sencha, so I'll use the asamushi time recommendation of 1.5 minutes, with my general sencha parameters of 2tsp/200ml/176°f.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVL9lQc9oUauC4GbeysMTapo6Mq2RoP6SRp5U4aHLp7cuMLtsLx6B0ZxWfhkESqnkVKnhaGpCWj_dM3teoQJ_Fj2HLVhv03-u1HSndUX1jnYfh42ktJxMC0bu7TdoRtkZVUsgOJ9xpgd8D/s1600-h/DSC_0021.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVL9lQc9oUauC4GbeysMTapo6Mq2RoP6SRp5U4aHLp7cuMLtsLx6B0ZxWfhkESqnkVKnhaGpCWj_dM3teoQJ_Fj2HLVhv03-u1HSndUX1jnYfh42ktJxMC0bu7TdoRtkZVUsgOJ9xpgd8D/s400/DSC_0021.JPG" alt="" id="BLOGGER_PHOTO_ID_5302795262579770130" border="0" /></a><br />The liquor is a light green-yellow, a pleasant reminder of asamushicha. A strong hika and some light, placid vegetal character make the aroma up into a foody concoction that beckons a rumbling stomach. The mouthfeel is very light, like watery tea-air, and easily slips over the tongue and down the throat. This lightness is reflected in the taste left behind. The overall crisp flavor is made up of flavors of barley-grain, fresh wood (no charcoal), and a stimulating, slightly astringent vegetal-grassiness. A sweet honey after-aroma lingers and adds a nice dimension to the tea.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wep5hN_5o1Cb5lZwklN4GyQroovsP0Zj6BRjpqKaVgK8UtJ3o43DPH2iDdlX5YXkdkegboEq8Fg3grQfgb50Ly7gV2dOed2M71oeVEsDRXebIB7tyxhq7_vBuMDNSkE9TP7LxxHwY3SX/s1600-h/DSC_0028.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wep5hN_5o1Cb5lZwklN4GyQroovsP0Zj6BRjpqKaVgK8UtJ3o43DPH2iDdlX5YXkdkegboEq8Fg3grQfgb50Ly7gV2dOed2M71oeVEsDRXebIB7tyxhq7_vBuMDNSkE9TP7LxxHwY3SX/s400/DSC_0028.JPG" alt="" id="BLOGGER_PHOTO_ID_5302795382115867010" border="0" /></a><br />I expected a sencha that was composed entirely of a barley flavor and left little else to explore. Sencha Ashikubo provided more. The expected barley had a fresh wood quality to it which surprised the senses. To help wash itself down, the tea provided a vegetal quality that wasn't run off by the firing. I noted some astringency, but shaving some time off the steep, and keeping it under 1:20 would have staved it off. But the astringency gave the tea its own palate-cleaning quality which isn't common. I think this sencha would make an excellent after-meal tea, and could be a more pure replacement for the genmaicha cravings. It stands on its own quite well.<div class="blogger-post-footer"><script type="text/javascript"><!--
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I rarely have problems brewing sencha, so something that might challenge me to improve my technique was most welcome.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgKvrjOKbm6RixIk8LGCLrRhr7Cag-pwayXvqnWsmhnk7dlYZBhcTVP9ZzXiayRUcQYOI-bbn7GcYL3hQ7-pjD5ds4y1ysTivZ3DyLyxDLNi69dZGmeBoUWnGkUfg-5ZaXdQyIgPTLDSq/s1600-h/DSC_0027.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgKvrjOKbm6RixIk8LGCLrRhr7Cag-pwayXvqnWsmhnk7dlYZBhcTVP9ZzXiayRUcQYOI-bbn7GcYL3hQ7-pjD5ds4y1ysTivZ3DyLyxDLNi69dZGmeBoUWnGkUfg-5ZaXdQyIgPTLDSq/s400/DSC_0027.JPG" alt="" id="BLOGGER_PHOTO_ID_5294974545004794274" border="0" /></a><br />The dry leaf is neither light nor dark, neither very broken up nor whole. What the dry leaf does have is an abundance of stems. I tend to favor stemmy teas, I think the stems add complexity to the overall flavor. The smell from the leaf is pleasant, with a little bit of tart.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJNKV59lk7NLoRwYYjrSs7PbkaFNnCHoGhhh4j51Mhgj1jOrZNcpMhBMAavhG1Hf0-eCB7cxlxySuAxHhsHJSqp7oRr2qBF6YhGF9QXg78aJsXKU5CBkbdpz8OCWrourKCJLXII309fFQ/s1600-h/DSC_0083.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJNKV59lk7NLoRwYYjrSs7PbkaFNnCHoGhhh4j51Mhgj1jOrZNcpMhBMAavhG1Hf0-eCB7cxlxySuAxHhsHJSqp7oRr2qBF6YhGF9QXg78aJsXKU5CBkbdpz8OCWrourKCJLXII309fFQ/s400/DSC_0083.JPG" alt="" id="BLOGGER_PHOTO_ID_5294974770511899410" border="0" /></a><br />My usual parameters were used for the first infusion (2 tsp - 180 ml - 176°f - 1.5 min). The only tweaking of these parameters usually has to do with the infusion time. 45s for fukamushi, 1-1.5 min for chumushi, 1.5 for asamushi, 1 for karigane, guricha, and mecha. If the 1.5 minutes is too long, I'll adjust to a 1 minute infusion and see how that works. 2nd infusions need less time, and I generally just pour hot water in, and a few seconds later, pour the hot tea out.<br /><br />The color comes out as a light yellow-green, full of small tea particles. The aroma is subdued, but sweet. The flavor is astringent. Light in the grass and vegetals, but there's an astringent sensation of the tea biting the tongue. It's quite surprising, and somehow enjoyable. I think this astringency is what makes the tea. Without it, it would taste ordinary. A few minutes later I get another shock from what this tea gives: a might caffeine kick in the rear. I start shifting in my chair while a light sweat breaks out.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzfLKATc9_MlC4egGjemlOany50onfp3Boy4feOpyppmfJ9VsNmlYl4afajTwtSyvkOI6305pEL4B-vF8CoNOVeSUeh-q850J7lOTIX_PA5YO9ZVId5yt_LpaAVF7ydjscHDBtiiKMgqV/s1600-h/DSC_0112.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzfLKATc9_MlC4egGjemlOany50onfp3Boy4feOpyppmfJ9VsNmlYl4afajTwtSyvkOI6305pEL4B-vF8CoNOVeSUeh-q850J7lOTIX_PA5YO9ZVId5yt_LpaAVF7ydjscHDBtiiKMgqV/s400/DSC_0112.JPG" alt="" id="BLOGGER_PHOTO_ID_5294974963122893826" border="0" /></a><br />Following infusions are smooth and creamy, while the liquor is still full of particles. Towards the bottom of the cup, where the particles lie, the astringency returns.<br /><br />Now, just what brewing parameters should be used? I have no fracking clue. You can check <a href="http://greenteaforum.o-cha.com/viewtopic.php?t=923">this thread</a> to see where the conversation has gone. I believe that the astringency is the product of an odd processing method where the leaf was slightly oxidized. Might it have been a mistake? It's possible. I see two possible brewing techniques: do it normally and get used to the astringency, or brew at cool enough of a temperature (~140°f) to keep the bitter bits from being released en masse. One could also try filtering out the particles which might be responsible for the astringency. I will continue to tweak parameters, and leave a comment on this post if I do find Surugawase's "sweet spot."<div class="blogger-post-footer"><script type="text/javascript"><!--
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I know lots of people are interested in these rare-production teas, so I wanted to share my experience with it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcT-u5x_TbLQ1oG1LKK8FZDLAaFvx-jDYGle9T8Kp-PW7rvJtHhHrXMqhM564Y8-D3Jpo2QMhrT5eswjuTV0BOV5OMIooL54RxHJ5fv8Ebuq6jOHlbyfp_HNRa6pXoKand7HU7_VJcRiMa/s1600-h/DSC_0056.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcT-u5x_TbLQ1oG1LKK8FZDLAaFvx-jDYGle9T8Kp-PW7rvJtHhHrXMqhM564Y8-D3Jpo2QMhrT5eswjuTV0BOV5OMIooL54RxHJ5fv8Ebuq6jOHlbyfp_HNRa6pXoKand7HU7_VJcRiMa/s400/DSC_0056.JPG" alt="" id="BLOGGER_PHOTO_ID_5292337102561663506" border="0" /></a><br />The tea hails from Li shan, or Pear Mountain, in Taichung County, Taiwan. Lishan can also refer to the mountainous range around Pear mountain. The mountain is named after the numerous pear orchards which used to be the mainstay of the mountain, but currently, the region is famous for its tea. The tea here is grown at an elevation of 1600-2600m.<a href="http://www.teagenius.com/tea-growing-areas-of-asia/taiwans-li-shan-pear-mountain.html"><span style="font-size:78%;">[1]</span></a><br /><br />Here's the story behind this Li shan black tea. Summer harvests in this area tend to create astringent teas, so many farmers don't bother with a summer harvest production. This farmer had something else in mind. Thinking the astringency would affect a black tea less, he decided to try his hand at producing a special quality black tea. This black tea is made from the same bushes that will be producing jade oolong in the winter, and it was picked and processed exclusively by the same man.<br /><br />The leaf is of top grade, very long and full, and the leaves sport a tough hide. Big long twigs accompany the leaf with their golden color. Having the giant leaves means that more leaf needs to be used to get a thick flavor. I added a good amount, then went on to brew the tea in the usual black tea fashion (212°f - 3-5min). I noticed about a minute into the steep that aroma was radiating from the gaiwan, a tell-sign that a steep is complete. After this, I switched my prep to gongfu-style.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LD96OypCDslil8uUPYBQSwtdxesBdhV7P9RvZQ8Gmx-T_EbJ6t7Njjljni-hxTAw6p5rTaHD_JFpjOLv0vMqfwboP6Puic69TXW_2_UKbfAk26i44xGQBskKPcZA3rLbqaDjLGlwmiBx/s1600-h/DSC_0025.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LD96OypCDslil8uUPYBQSwtdxesBdhV7P9RvZQ8Gmx-T_EbJ6t7Njjljni-hxTAw6p5rTaHD_JFpjOLv0vMqfwboP6Puic69TXW_2_UKbfAk26i44xGQBskKPcZA3rLbqaDjLGlwmiBx/s400/DSC_0025.JPG" alt="" id="BLOGGER_PHOTO_ID_5292335035352652754" border="0" /></a><br />The notes on the tea punch out as follows: Aroma is complex for a black. There's the upfront deep sweet notes, but there's also complexity hiding as notes of honey and some fruit (like Darjeeling terroir). A light mouthfeel gives the illusion of an understeeped tea, but a viscous and sweet character provide contradictory signals. The flavor is indeed complex, like the aroma. Up front there's some of your usual black tea notes, but complexity is added by a fruit character (think Darjeeling, Nilgiri), honey, and a sweet huigan; honey and fruit return in the aftertaste and afteraroma. After a few cups, a drying mouth is noticed. This complex tea lends itself to more than 5 more infusions.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9R3FboCUcSL9sgxingpw_UtDnqhQRGDLRzGNBHLMTAR4JyYwsrsiIipHOmIUKhm-FyLABJwPYtYyUXAaByZJ7bJMagEgVgz_RfMgC8-7Rgau3yTTAGA4xngmw7X3k8fgmBTb3soOyC4u/s1600-h/DSC_0089.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 110px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9R3FboCUcSL9sgxingpw_UtDnqhQRGDLRzGNBHLMTAR4JyYwsrsiIipHOmIUKhm-FyLABJwPYtYyUXAaByZJ7bJMagEgVgz_RfMgC8-7Rgau3yTTAGA4xngmw7X3k8fgmBTb3soOyC4u/s200/DSC_0089.JPG" alt="" id="BLOGGER_PHOTO_ID_5292337456386948658" border="0" /></a>The spent leaves have a virescence to them (hard to capture on film)... A true black tea shouldn't look like this. I remember Josh was telling me something about incomplete oxidation, though I dismissed it as I thought he was referring to the golden twigs. When buds and twigs get fully oxidized, they turn gold. When leaves get fully oxidized, they turn black. Well, I guess he was right. The greener leaves would mean incomplete oxidation, and this would in turn account for the added complexity I was describing, as well as the hardy durability.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxHdD7DneWR9oqzHsT-uRSt3lQXi9TqyPj0EgNk6sj7k4is8KdhhQ7GYsrlgJ-6yrazojbhwy3hSbxLWXarj3c4SVOOi7hH1jIggkumkkOz9W5DHVbx7Ru73-Fa6IueFhz05OcnXXL3nA/s1600-h/DSC_0074.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxHdD7DneWR9oqzHsT-uRSt3lQXi9TqyPj0EgNk6sj7k4is8KdhhQ7GYsrlgJ-6yrazojbhwy3hSbxLWXarj3c4SVOOi7hH1jIggkumkkOz9W5DHVbx7Ru73-Fa6IueFhz05OcnXXL3nA/s400/DSC_0074.JPG" alt="" id="BLOGGER_PHOTO_ID_5292337973570993858" border="0" /></a><br />Summary: I love it. It's a rare-production Taiwanese black tea with oolong characteristics, good complexity, and surprising longevity (for a black tea). In retrospect, it reminds me of <a href="http://thegreenteareview.blogspot.com/2008/05/nilgiri-black-tea.html">Glendale Estate Nilgiri</a>, but with much more to offer. It's not on J-Tea's <a href="http://www.jteainternational.com/">website</a>, but if you contact Josh, I'm sure an order can easily be arranged.<div class="blogger-post-footer"><script type="text/javascript"><!--
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In short, it's an enjoyable everyday green tea. There's a slight foody (like graham) taste to it, but also a fresh tang to compliment. It reminded me most of <a href="http://thegreenteareview.blogspot.com/2008/01/guricha-tamryokucha.html">Den's Guricha</a>, which I fell in love with shortly before trying Mellow Monk's tea. Today, I have another tea from him.<br /><br />"Blissful Buds. Made form only the choicest young buds." Blissful Buds is a mecha, which is otherwise known as "bud tea." It's created from the small buds of the tea plant, and after being subjected to Japan's brutal processing machinery, to which the buds surrender their integrity, the leaf gets broken into a low grade. Mecha is a common tea for sushi restaurants to serve. It is said that its bitter features are good for after a meal. I don't feel the same way, and I've never even had a bitter mecha. It makes me think that sushi restaurants just don't know how to make a good cup.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfaTxXm4Q6TGW-TCKr0c1pKG0FRhYQJMDBDzdskWqbEuxTPTXWOoZHcCaoZC2t94udPyl34Tg598N8L4fn-D1G_C_2tpIJP9Wq76SQ0v55vjE7PQYE7FHYP9PuowSaHks4l6iEDo3j86t/s1600-h/IMG_3743.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfaTxXm4Q6TGW-TCKr0c1pKG0FRhYQJMDBDzdskWqbEuxTPTXWOoZHcCaoZC2t94udPyl34Tg598N8L4fn-D1G_C_2tpIJP9Wq76SQ0v55vjE7PQYE7FHYP9PuowSaHks4l6iEDo3j86t/s400/IMG_3743.JPG" alt="" id="BLOGGER_PHOTO_ID_5282374691428358258" border="0" /></a><br />It's called a "rolled tea," but I think "crushed tea" is more accurate. You can see that it isn't whole leaf, but in the world of sencha, having whole leaves doesn't really matter. All sencha are crushed to some degree, and all that matters is the outcome. Of course, you don't want any coarse or yellow leaves in your sencha, but that is rarely a problem.<br /><br />Brewing with my parameters of 176°f / 180ml / 1 min / 2 tsp. I'm using a new teacup that I got as a gift from Chip of TeaChat. It's taller, opens up more with a wider opening. It's a rice grain cup, which I believe has actually had translucent rice grain put into the walls of the cup, so you can see light come through each of the grains. The wider opening helps to spread the tea out over my tongue as I taste it, giving me a wider flavor profile.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbOeJikdlym13fvVB2dqKToiLoGmXj1LARxLOmlz3M9_1KGlT_fU448MlUpSRwCY9srILE85DaNR7pfp04xxUDz8RzFsGhyphenhyphen2NzJ2UjaDJyUk9itbYmA0E-Vl5sF3yJZhKoyBxdIl9d_Pp/s1600-h/IMG_3758.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbOeJikdlym13fvVB2dqKToiLoGmXj1LARxLOmlz3M9_1KGlT_fU448MlUpSRwCY9srILE85DaNR7pfp04xxUDz8RzFsGhyphenhyphen2NzJ2UjaDJyUk9itbYmA0E-Vl5sF3yJZhKoyBxdIl9d_Pp/s400/IMG_3758.JPG" alt="" id="BLOGGER_PHOTO_ID_5282375481809266610" border="0" /></a><br />The color is a nice and bright light-green (greener than photo). Aroma is spinach, and rather succulent. The taste is great. In the mouth there isn't much more then a vegetal asparagus flavor, but after the swallow, a sweet aftertaste kicks in, and is followed by the true character of the tea. This aftertaste has a sharp but sweet spinach taste, some tangy dew like guricha, and a fresh outdoors feel. The mouthfeel is a little drying, which further accentuates the aftertaste/afteraroma. The whole experience feels delicate and refined.<br /><br />I am completely surprised by this tea. The mecha I tried from Den's tea wasn't pleasing in any way. It had a mild flavor that could satisfy a craving for tea, but couldn't bring any pleasure along with it. This mecha is completely different. It's just as mellow in the mouth, but lives in the aftertaste, inviting you to sit back, close your eyes, and enjoy the extended experience. Sometimes, there's really nothing like a good, long aftertaste. It moves the tea from being a simple flavorful drink, to an elongated sensation.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcu_n2woJIL0oruGRiygnDT9NAulLKwSoxVIUjyDwTw_mpqqispZSwnsLCd2u600sWDA5Wl_sGCiiHonm0OIn4OEhf8vyAYl4x8o4poQjsfHpGIPhgwDQBrCZzHRTLI75yqQ2HK-XsH1t6/s1600-h/IMG_3746.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcu_n2woJIL0oruGRiygnDT9NAulLKwSoxVIUjyDwTw_mpqqispZSwnsLCd2u600sWDA5Wl_sGCiiHonm0OIn4OEhf8vyAYl4x8o4poQjsfHpGIPhgwDQBrCZzHRTLI75yqQ2HK-XsH1t6/s400/IMG_3746.JPG" alt="" id="BLOGGER_PHOTO_ID_5282375138069513442" border="0" /></a><br />Please don't drink this tea after food. I'm afraid that if you do, you'll lose the ability to enjoy the aftertaste. I still didn't get the slightest bitterness from this brew, so I suggest everyone should follow these parameters for a delicious cup of Mellow Monk's mecha, <a href="http://www.mellowmonk.com/buyGreenTea.htm">Blissful Buds</a>.<div class="blogger-post-footer"><script type="text/javascript"><!--
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Not only the color, but also the rate at which it has developed is a bad sign (in this case, under a year). Because of the lack of information on pu-erh on the web, especially in the field of mold development, I'm hoping this will be of interest and help to enthusiasts.<br /><br /><span style="color: rgb(51, 204, 255);">The story...</span><br />So, here's what happened. I made a <a href="http://thegreenteareview.blogspot.com/2008/03/pu-erh-storage-solution.html">storage cabinet</a> for my puerh, with elevated RH levels in the 70-80% range. I got careless in opening it up for air exchange at one point, leaving it closed up for 3-7 days at a time. After a couple months of this, I found mold growing on one of my cakes. I checked most of them out, and about half are affected, this '06 Yongpinhao, for some reason, took the grunt of the burden...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuD4I1xL_RkcHqucq3DxVOPNjntnmFoZqPCNcAsP2cagGa2VsT0nlIkplEY0COXoIeblsmLIK78hsumonzz0U7chuds9AsqMoPOETzSS2zmci1h99ooieum0RXWeY71djs_5KmABS39jeE/s1600-h/IMG_3478.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuD4I1xL_RkcHqucq3DxVOPNjntnmFoZqPCNcAsP2cagGa2VsT0nlIkplEY0COXoIeblsmLIK78hsumonzz0U7chuds9AsqMoPOETzSS2zmci1h99ooieum0RXWeY71djs_5KmABS39jeE/s400/IMG_3478.JPG" alt="" id="BLOGGER_PHOTO_ID_5271598760998810866" border="0" /></a><br /><span style="color: rgb(51, 255, 255);">Pu-erh mold starts on stems...</span><br />What's very interesting to note, is that the mold is essentially <span style="font-style: italic;">only growing on stems</span>. Is this typical? Does pue-erh mold generally start on stems? Did the stems soak up more water from the air because they're, well, stems, and made to transfer water? Hard to know because of the miniscule amount of data out there. From what I can remember, I haven't seen mold exclusively on stems. Hobbes of the half-dipper posted <a href="http://i156.photobucket.com/albums/t24/HobbesOxon/1990s-SongPin-01.jpg">this photo</a> of moldy puerh (which he drank), which shows mold on the leaf. This seems typical to me. My other bings that have developed a lesser amount of mold, also show it almost exclusively on the stems. Bings from the cabinet that don't have many large stems showing, for example the 01 baoyan, don't have any mold.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFrjTQH3Gw2wZURa6gwQhfbSDTAFN3qUDApu9DJe7eFC8t34myRBWZcKav4UBFGphHT-mFnP9_yuiZjSFXwcjPHEJwP_j5cTczQB5eYt0z9_Fj8YURt8May5c6WOYUiBz66ntLlPlxaco/s1600-h/IMG_3483.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFrjTQH3Gw2wZURa6gwQhfbSDTAFN3qUDApu9DJe7eFC8t34myRBWZcKav4UBFGphHT-mFnP9_yuiZjSFXwcjPHEJwP_j5cTczQB5eYt0z9_Fj8YURt8May5c6WOYUiBz66ntLlPlxaco/s400/IMG_3483.JPG" alt="" id="BLOGGER_PHOTO_ID_5271604193478291538" border="0" /></a><br />So, for now I have opened up the cabinet to ensure good airflow, and removed humidifiers. The area is resting at just over 60%RH on average. For one very stemmy cake ('05 ming-yuan hao), I brushed off the mold from half of it with a toothbrush. The mold on that side hasn't returned, but the mold on the other side hasn't gone away either.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWvRbzIZuAkBbEPLKGcIFY8RSAVGONWSA3wBhDe5CjbxC0ds-PfBF8W3K7Q9rNGGL15asbgPu2tQCrck2OyUYL2lr7FJoUoJN6JxzLv7KXo4g8u6q7IzH1LbCvQS5T5wMRAFlIc-VHci0/s1600-h/IMG_3487.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWvRbzIZuAkBbEPLKGcIFY8RSAVGONWSA3wBhDe5CjbxC0ds-PfBF8W3K7Q9rNGGL15asbgPu2tQCrck2OyUYL2lr7FJoUoJN6JxzLv7KXo4g8u6q7IzH1LbCvQS5T5wMRAFlIc-VHci0/s400/IMG_3487.JPG" alt="" id="BLOGGER_PHOTO_ID_5271606128614495090" border="0" /></a><br />These pictures are all of the '06 Yongpinhao, which I will revisit in this entry. The mold on the other cakes isn't significant enough to photograph, and appears at most as a very light frosting on the cake, with some more significant development on the looser edges of the cake, again, only on the stems. My plan is to brush the mold off all of the affected, except for the ming-yuan, which I will watch closely to observe development. The Yongpinhao is not being subjected to a brushing, but to more air circulation, and light. While these aren't good for the tea, they'll hopefully take care of the mold, and it will be interesting to learn what it takes to get rid of the mold.<br /><br /><span style="color: rgb(51, 255, 255);">So what happened...</span><br />Over a few months, in a storage cabinet with no air flow for 3-7 days at a time, and 70-80%RH, raw sheng bings developed significant visible mold. Most with only minimal amounts, occurring mostly on the looser edges, and exclusively on stems. After being opened to free air flow, and resting in an RH just over 60% for a few weeks, the mold has not gone away, but has not increased either.<br /><br />If you're curious about anything, feel free to shoot me an e-mail (address found at bottom of page).<br /><br /><span style="font-weight: bold; color: rgb(51, 204, 0);font-size:130%;" >2006 Yongpinhao Yiwu Zhengshan</span><br /><br />I reviewed this tea <a href="http://thegreenteareview.blogspot.com/2008/02/2006-yongpinhao-yiwu-zheng-shan.html">a while back</a>. My final thoughts were that I was very interested in how the strong lemon/zest and lumber flavors would develop over time. I've been interested in the storage of this cake ever since.<br /><br /><span style="color: rgb(51, 204, 0);">9 Months Later...</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0FC6rJnblHDz_aGaaeK0xal0sNzKci9FAQ0pumtGmFpSvwSRNpY6qiqJRpgv9IV_X52IaRfwNZw1JpJ1jnafkM1FHtRmTX5oqPGurH7USLBJolaEz0qjzrs5rVbviyFgBhJE_Cq7LA2q/s1600-h/IMG_3470.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0FC6rJnblHDz_aGaaeK0xal0sNzKci9FAQ0pumtGmFpSvwSRNpY6qiqJRpgv9IV_X52IaRfwNZw1JpJ1jnafkM1FHtRmTX5oqPGurH7USLBJolaEz0qjzrs5rVbviyFgBhJE_Cq7LA2q/s400/IMG_3470.JPG" alt="" id="BLOGGER_PHOTO_ID_5271597685616530418" border="0" /></a><br /><br />Because of the condition of this cake, I had to chip leaf off of the bottom, where there was less mold. I also rinsed it twice, just to be careful. But, to be honest, the mold doesn't scare me too much. Mold is what makes pu-erh better, or so I will tell myself.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4ByP_ows8Lg26r1z3_UX7d3QJQWsu3FilEgicss1N8PyKllNVa9JkIcKa__kbUU_vZ-6NE5_Bsj0IFmKtORvdUwbA24jAfEYSikYtcxe95J-Pa2UD_Luqi8kjfACCsAYWxXcnYAK3Djr/s1600-h/IMG_3497.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4ByP_ows8Lg26r1z3_UX7d3QJQWsu3FilEgicss1N8PyKllNVa9JkIcKa__kbUU_vZ-6NE5_Bsj0IFmKtORvdUwbA24jAfEYSikYtcxe95J-Pa2UD_Luqi8kjfACCsAYWxXcnYAK3Djr/s400/IMG_3497.JPG" alt="" id="BLOGGER_PHOTO_ID_5271610028859805090" border="0" /></a><br />So, I'm tasting this 9 months later, and I've noted some new things. First off, the color is much darker, an orange now. Quite amazing really. Compare the orange above to the yellow of this photo, taken 9 months ago:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHq7d5nZik2pcvRYP3rUj7H_3NFJRz-o2g6A57G_D4ETaI_dDci4S5qSCn9wJsnQL39UKI7Cy8Xe2jdu4v-TlG9-dUwRWq5BFHV7SetJJtUMefmYLG55Kzo1uqLmxOybVy8onsNUAoo7Qq/s1600-h/IMG_2543.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHq7d5nZik2pcvRYP3rUj7H_3NFJRz-o2g6A57G_D4ETaI_dDci4S5qSCn9wJsnQL39UKI7Cy8Xe2jdu4v-TlG9-dUwRWq5BFHV7SetJJtUMefmYLG55Kzo1uqLmxOybVy8onsNUAoo7Qq/s400/IMG_2543.JPG" alt="" id="BLOGGER_PHOTO_ID_5271618206684260738" border="0" /></a><br />In addition than the color, the tea has changed in multiple other ways. It now has a very noticeable mouthfeel; it's viscous, and sticks to the tongue and cheeks. I can still smell the lumber on the wet leaf, but I believe that it's a subjective scent. It took a moment for me to recognize the aroma as lumber. It was like it was hidden beneath the other aromas. The taste now is much sweeter. There's still a lot of orange/zest to it. Some smoke, but little bitterness if brewed with very short infusions (except when it has cooled off, then it is very bitter, and can be very bitter with longer infusions). Some astringency sticks to the throat, drying it out.<br /><br />Now, I don't think this cake is of good quality. In fact, I find it to be pretty low. So, why do I like it? I enjoy the flavors it presents, especially the lumber and orange/zest, and am real interested in how these will change over the years. Puerhshop still has them in stock, for $17/400g, which is worth it to me. So, I think I'll buy another, and keep it mold free, but I'll keep this moldy one around to see what happens to it.<div class="blogger-post-footer"><script type="text/javascript"><!--
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She supposed it was shu, but later found that something was different about it. To help identify, and reassure her opinion that it is not a young Xiaguan shu, she enlisted the help of a few fellow tea enthusiasts. It took me a while to get to this, but here we go.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4-CwyAaxiqZAkdmp359OII96Bm39rtSNsAZQ2aMQ2wmRuA-uyfloIpTG-wRJDNC3boQsBqXnihRZjBkbSpSk6OalrirpULBEujKFz18_LUgvcrGpLNOQUkMQsiMjJRLa5XpSH-Aub058/s1600-h/IMG_2720.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4-CwyAaxiqZAkdmp359OII96Bm39rtSNsAZQ2aMQ2wmRuA-uyfloIpTG-wRJDNC3boQsBqXnihRZjBkbSpSk6OalrirpULBEujKFz18_LUgvcrGpLNOQUkMQsiMjJRLa5XpSH-Aub058/s400/IMG_2720.JPG" alt="" id="BLOGGER_PHOTO_ID_5245376130404725138" border="0" /></a><br />A simple examination of the dry leaf already reveals much. The color of the leaf is dark, however, the golden color of the buds and stems show that if it were a cooked pu-erh, it would have to be on the light side of fermentation. Though these looks alone aren't revealing a lot, the smell of the dry product gives big hints towards the identity of the tuo. A floral/honey aroma is what comes from it. This is the main giveaway that it is, in fact, uncooked. I can't recall a cooked pu-erh that smelled anything like honey and flowers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1aN-4TqyzYgeC2uEzCxBd1AnM0jPd4xN3RqHDnkULcjzwc9KPcme5RzCFZsW8HT7SyoOT8nfGCFhGSMW5PY8dWb7ISt7PE7ugvpRqJoX03U23-rerPGfMGYlH-mTtkpIe-kMbAg-WSCIE/s1600-h/IMG_2729.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1aN-4TqyzYgeC2uEzCxBd1AnM0jPd4xN3RqHDnkULcjzwc9KPcme5RzCFZsW8HT7SyoOT8nfGCFhGSMW5PY8dWb7ISt7PE7ugvpRqJoX03U23-rerPGfMGYlH-mTtkpIe-kMbAg-WSCIE/s400/IMG_2729.JPG" alt="" id="BLOGGER_PHOTO_ID_5245378753008796962" border="0" /></a><br />The white you see is mold. Showing only on parts of the tuo, I would say this is a sign of wet storage at one point or another. White mold is said to be ok, and some say that an aged pu-erh will not be good without it. The mold is not just on the outside, but spread throughout the tuo. In fact, there is more visible on the inside. This is likely because handling of the outside has rubbed some of it away.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWHY2VtDAMKL9yZhaHQVM0L5ZMmSce9kjAmHrA_U8Q51_t3koIpjqEZ6n7LHvENcdR5MKRhyphenhyphenrQg4IuJStIMfRSwt_GpTh2VmyNvxSVLi0nVgbzHWoUB_34YnwLukYsoILcGmoiqA2bp7g/s1600-h/IMG_2752.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWHY2VtDAMKL9yZhaHQVM0L5ZMmSce9kjAmHrA_U8Q51_t3koIpjqEZ6n7LHvENcdR5MKRhyphenhyphenrQg4IuJStIMfRSwt_GpTh2VmyNvxSVLi0nVgbzHWoUB_34YnwLukYsoILcGmoiqA2bp7g/s400/IMG_2752.JPG" alt="" id="BLOGGER_PHOTO_ID_5245379301940235986" border="0" /></a><br />Whew! While rinsing and warming up cups, it is completely obvious that this tuo is a sheng, uncooked pu-erh. Smoky, spicy aromas fill the air around the table. Aroma from the cup is mellow, with a woodiness, and a hint of sweet. Color is a deep red match to my gongfu table. Taste is smooth, relaxed, mellowed out. Flavor is actually pretty minimal. I get a good sweetness, a lovely wood and, yes, a pleasant aftertaste. The aftertaste is sweet and lingers for a long time. No acid, no bitter, only perhaps the slightest touch of astringency.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fpY8cjUeHM0vP-ou47dxrCAbw9Awjqx00hWQF3KjsFVYXtVboNVKuRlZv6Qm6Y7tJJ4JfmSzT_NKaTTX-PkVYff1j9zYI5LfIzEJ-Vi7EHxGOsU1bQLhl7JGEBoC6wfrbrGSXe6NUOsH/s1600-h/IMG_2739.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fpY8cjUeHM0vP-ou47dxrCAbw9Awjqx00hWQF3KjsFVYXtVboNVKuRlZv6Qm6Y7tJJ4JfmSzT_NKaTTX-PkVYff1j9zYI5LfIzEJ-Vi7EHxGOsU1bQLhl7JGEBoC6wfrbrGSXe6NUOsH/s400/IMG_2739.JPG" alt="" id="BLOGGER_PHOTO_ID_5245379682968569602" border="0" /></a><br />My conclusions. It is definitely a sheng, no doubt about it. It underwent some wet store, and it's my guess that this mellowed it out significantly. Depending on how long the wet storage was, I would guess anywhere from mid to late 90's. It could be as old as early 90's, but that would mean a short wet-store, and a very long dry-store. It is a boxed tuo, so a long dry-store is actually likely.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iMRFiklYB073qO2lrATKemvAa-geiu3N1d9jWJcjYy-X7owWdGI2Qt1dK1ZTpaWgoUrly3oXk1czQoIliF_t2WH5r86GfSGB5nIfeaJab0GFKmhXotoNceL6eRAFuIPIcBTC2E_QP6eZ/s1600-h/IMG_2762.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iMRFiklYB073qO2lrATKemvAa-geiu3N1d9jWJcjYy-X7owWdGI2Qt1dK1ZTpaWgoUrly3oXk1czQoIliF_t2WH5r86GfSGB5nIfeaJab0GFKmhXotoNceL6eRAFuIPIcBTC2E_QP6eZ/s400/IMG_2762.JPG" alt="" id="BLOGGER_PHOTO_ID_5245379466712047490" border="0" /></a><br />Did I like it? I did, a lot. It's not a complex tea, in fact, it is quite the opposite. Mellow sweetness, but with enough wood/leaf flavor to keep it interesting and very enjoyable. If intense flavors really do make good aging candidates, then my guess is the lack of bitter, astringent, and acid flavors in this tea means that it won't stay as tasty in the long run. Another 5, 8, even 10 years? Sure, I think a few more years would make it delicious. But I also think that it's already delicious enough to enjoy regularly.<br /><br />So, congratulations JadeCicada, on finding this little gem. Not only is it a cheaply bought aged tea, but it's well stored, and very tasty. Thanks for bringing me into this tasting.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5zFo0z_1K2TOBBtdhpEFcpOjXFx0NFNVE0S4U-1EBCn_WeCsXGZ-Ai1wi66UtQm8dVHlqxcfeiO7PKaALEpYYdlWwxtt81qRsZq9Tyf6Uih65KdIcfRZYdQeDZRGm1YSibxiRSRHV9BG/s1600-h/IMG_2785.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5zFo0z_1K2TOBBtdhpEFcpOjXFx0NFNVE0S4U-1EBCn_WeCsXGZ-Ai1wi66UtQm8dVHlqxcfeiO7PKaALEpYYdlWwxtt81qRsZq9Tyf6Uih65KdIcfRZYdQeDZRGm1YSibxiRSRHV9BG/s400/IMG_2785.JPG" alt="" id="BLOGGER_PHOTO_ID_5245381057556298098" border="0" /></a><span style="font-size:85%;"><br />Here is JC's <a href="http://community.livejournal.com/puerh_tea/213994.html">original post</a> on livejournal. Here's the <a href="http://community.livejournal.com/puerh_tea/215171.html">follow-up</a> on livejournal. Here's the post on <a href="http://www.teachat.com/viewtopic.php?p=60632">TeaChat</a>. Here's <a href="http://puerh.blogspot.com/2008/09/mystery-xiaguan-tuo.html">JF's entry</a>.</span><div class="blogger-post-footer"><script type="text/javascript"><!--
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The smell is enticing, a deep, sweet gyokuro aroma, and light milky smell resembling matcha. Tencha is the precursor to matcha, so it seems natural that they should smell similar. Tencha is grown similar to gyokuro, with a period of shade before harvest to develop higher chlorophyll levels, which among other things, produces a sweeter, grassier tea. After harvest, tencha is ground for many hours into a fine powder, matcha. Matcha is then whisked in hot water and drunk with a slight foamy head. Matcha is the tea used in the Japanese Tea Ceremony.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFhFivYQ9Hxx9Cv6N3ZXygYAqjt9on5tGnhAEHE792nhN9gPh5_r8J_zDWXY5hql4-LEJB5zabe2PzG4Y9yJpFEGeRk489IiKrvkZ0zXnJQLMR-jXy0bs01XaMo-NSNXceCwA2ZYOwvF-/s1600-h/IMG_2549.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFhFivYQ9Hxx9Cv6N3ZXygYAqjt9on5tGnhAEHE792nhN9gPh5_r8J_zDWXY5hql4-LEJB5zabe2PzG4Y9yJpFEGeRk489IiKrvkZ0zXnJQLMR-jXy0bs01XaMo-NSNXceCwA2ZYOwvF-/s400/IMG_2549.JPG" alt="" id="BLOGGER_PHOTO_ID_5244233010089340434" border="0" /></a><br />Knowing that this tea had been shade-grown like gyokuro, I decided to steep it at a lower temperature of 150°, a good temperature for matcha as well. Due to its fluffy nature, I also used 3.5 tsp leaf in 180ml, as opposed to my usual 2 tap/180ml I use for sencha, and it took some convincing to get the leaf underneath the waters surface. In my attempt to brew this tea using gyokuro parameters, I upped the time to around 2.5 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5_0lS8TLI4oKLJroU8bMpUuurPZYgqV5qD9knWj1dBsEbQl2wVxsm6g-y2pA24OaCLy1N27I1YSZhEZD9dtI8rwzCcHDIqJv_DT-LWp2xhyphenhyphenZM4bNp0eRDRu81dLhUv6n1yQI663K4Dhd/s1600-h/IMG_2558.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5_0lS8TLI4oKLJroU8bMpUuurPZYgqV5qD9knWj1dBsEbQl2wVxsm6g-y2pA24OaCLy1N27I1YSZhEZD9dtI8rwzCcHDIqJv_DT-LWp2xhyphenhyphenZM4bNp0eRDRu81dLhUv6n1yQI663K4Dhd/s400/IMG_2558.JPG" alt="" id="BLOGGER_PHOTO_ID_5244233115800201010" border="0" /></a><br />The resulting tea: clear, quite grassy, and a little sour in aroma. The taste surprised me with how similar it was to gyokuro. No bitterness at all, abundance of grassiness, sweet, the slightest tang, and pleasant vapors reaching the nose. I was expecting the buttery, milkiness of matcha, but that is definitely not what I got. As I look at the spent leaf, I see that I could have used twice as much, 7 tsp. Shocking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOL8N3QUWZCrdwe98aFEQGNcVU_Y3uwDkflsex97RoTNcF5VbCzyKuTuXg2BngNQJoDfo6zkJ5zkafOMMBcj902PtDZLEFiKAQ8AslLIhMwPYEqpmF9niDKvBeR3LAr59HtfgW2N-I7TTB/s1600-h/IMG_2573.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOL8N3QUWZCrdwe98aFEQGNcVU_Y3uwDkflsex97RoTNcF5VbCzyKuTuXg2BngNQJoDfo6zkJ5zkafOMMBcj902PtDZLEFiKAQ8AslLIhMwPYEqpmF9niDKvBeR3LAr59HtfgW2N-I7TTB/s400/IMG_2573.JPG" alt="" id="BLOGGER_PHOTO_ID_5244233251202237778" border="0" /></a><br />I enjoyed this one quite a bit. The flavor is light enough that I find myself downing cups much quicker than I normally would. Although it is light, there are still prominent tastes, the grass, and a pungent sour. The sour develops after many cups, and could seem nasty if one doesn't enjoy the taste. I do, somewhat, so I did like this tea. At <a href="http://www.harney.com/tencha.html">$50 for 4oz at Harney & Sons</a>... I wouldn't say it's worth it. Very nice to have as a sample, but I feel that the money would be better spent on a good quality gyokuro. Tencha is a great novelty for the matcha drinker, or any green tea enthusiast, for that matter. It lets the enthusiast become more intimate with matcha's path to powder.<br /><br />Thanks Eric, for letting me try this exclusive tea.<br /><br /><span style="font-size:85%;">Other reviews of this same tea can be found at <a href="http://www.teanerd.com/2008/09/tencha-from-harney-sons.html">TeaNerd</a>, <a href="http://meandmytea.blogspot.com/2008/09/tencha.html">Me And My Tea</a>, and perhaps elsewhere.</span><div class="blogger-post-footer"><script type="text/javascript"><!--
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I also got a few others I didn't blog: <a href="http://www.redblossomtea.com/details.php?sec=wuyi&item=59">Wuyi Amber</a>, which is very low quality, not very pleasant, but still drinkable. <a href="http://www.redblossomtea.com/details.php?sec=wuyi&item=61">Organic Qi Zhong</a> which is just around as bad as the Amber, not surprising. Good organic teas are few and far between. I also got the <a href="http://www.redblossomtea.com/details.php?sec=wuyi&item=62">Tie Luo Han</a>, "Iron Warrior Monk," which was <span style="font-style: italic;">delicious</span>. I'm holding off on finishing the sample until I can blog it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCq1oPqdRRFJOi9-YwS6z3YHWZnmEwHA1AEHuvt9aR_uu8KBEW6BUZxf1U2ifUEqLpoWghU3tcd1vfQkCl9M3ySFVeHlXRtTYPjPMN_ZD1dSYUvaMSJ10-II0dAgA3nDJXn4MIs2xQnvT/s1600-h/IMG_2255.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCq1oPqdRRFJOi9-YwS6z3YHWZnmEwHA1AEHuvt9aR_uu8KBEW6BUZxf1U2ifUEqLpoWghU3tcd1vfQkCl9M3ySFVeHlXRtTYPjPMN_ZD1dSYUvaMSJ10-II0dAgA3nDJXn4MIs2xQnvT/s400/IMG_2255.JPG" alt="" id="BLOGGER_PHOTO_ID_5237486659192003282" border="0" /></a><br />The large, twisty leaf puts off a smell that is clean, but bold and roasty. Sadly, the brew comes out a golden amber, denoting a less-oxidized tea, making this closer to a green oolong, which I don't enjoy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fxGNZOHn2XLLoA5Ac0Lu2JMExzHk25Zm3hepyt0IKoYn8BC59L4rrtrDjORFOSZ8u8Ifw3d4q69Ej4oEBtZHr2dLdKcXFVBImqBwtPUYJUwcX30vWGTPGIj3OE364yJdXCBnOetZT5Ki/s1600-h/IMG_2306.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fxGNZOHn2XLLoA5Ac0Lu2JMExzHk25Zm3hepyt0IKoYn8BC59L4rrtrDjORFOSZ8u8Ifw3d4q69Ej4oEBtZHr2dLdKcXFVBImqBwtPUYJUwcX30vWGTPGIj3OE364yJdXCBnOetZT5Ki/s400/IMG_2306.JPG" alt="" id="BLOGGER_PHOTO_ID_5237486867590300066" border="0" /></a><br />Suprisingly, the aroma is mostly roast, but with some underlying floral. So perhaps a more roasted lighter oolong? And that is exactly what it tastes like. The oxidation seems to be a little more than that of the Jin Fo and the Huang Kuan Yin, but lighter than I like, making the tea floral. In the first steep, the roast masks much of the floral, which is quite nice. In fact, the floral seems to add a nice amount of complexity to the first brew. But this didn't turn out bold, how I like my yancha to be.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn10qpRsqvGvyOaSUG_DqhJ6OEcok7HNdZVRpi5CFHikqMl7ibrZ-wrlgOjgnbzVgYqgMXTAuPcYylo92_uqZ7MwMDeOT1xRVMN3P-OhyevGrzaqWzcifH37BDFtTsTUiocZMsagJipepk/s1600-h/IMG_2296.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn10qpRsqvGvyOaSUG_DqhJ6OEcok7HNdZVRpi5CFHikqMl7ibrZ-wrlgOjgnbzVgYqgMXTAuPcYylo92_uqZ7MwMDeOT1xRVMN3P-OhyevGrzaqWzcifH37BDFtTsTUiocZMsagJipepk/s400/IMG_2296.JPG" alt="" id="BLOGGER_PHOTO_ID_5237487007178071922" border="0" /></a><br />As I expected, the roast rinses off and the tea becomes rather boring. It's too bad I find less-oxidized oolong to be boring, because there is a whole lot of it out there. It does have a nice, tranquilizing qi to it, so I'll continue to finish it off and enjoy that aspect.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYk0-d0mzU3bjmpwrwHntWXu6ZpHDZOHoq85XAUaSZghmEpOomaDIG4FNmH-P3fQ0lTTAegp1elXc2H_q31x4cxcdvT6VcG9zSp7Yyc_kZr5Hj7vssLSW1OUn1qIOsFBsNiou3-RUh_l2/s1600-h/IMG_2308.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYk0-d0mzU3bjmpwrwHntWXu6ZpHDZOHoq85XAUaSZghmEpOomaDIG4FNmH-P3fQ0lTTAegp1elXc2H_q31x4cxcdvT6VcG9zSp7Yyc_kZr5Hj7vssLSW1OUn1qIOsFBsNiou3-RUh_l2/s400/IMG_2308.JPG" alt="" id="BLOGGER_PHOTO_ID_5237487250659089778" border="0" /></a><br />What's odd about this tea is that it isn't what I would call a green oolong. It is less oxidized, and that shows through the floralness, and the "boring" attribution. But it is also something more, which means it's most likely between the two oxidation levels of what I would call green and dark. The poor side of this is that it has the boring characteristic of a green oolong. But on the other hand, this odd level of oxidation leaves one analyzing cup after cup to see what's really going on.<br /><br />The evolution of this tea is very intriguing. While it starts with a roasty steep, then followed by two floral steeps, which are <span style="font-style: italic;">then</span> followed by what tastes like a darker oolong, but lacking in roast. An even odder aspect is that the taste can shift somewhat from sip to sip between the two. I'm probably just crazy, but this is how I tasted it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiautzcReOHgwfkTVEqlOGpcqaSZ6E1v_wPicKQ2Eni31KG3OBWehmGI60gM8lXZcTI2sMl_xgCMFnVaRk6TH7ktpubTWdaFzX4fCNzRS7t9FgW9BxuU_veRthUGCFq_mDlC98ooDUFcLQj/s1600-h/IMG_2321.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiautzcReOHgwfkTVEqlOGpcqaSZ6E1v_wPicKQ2Eni31KG3OBWehmGI60gM8lXZcTI2sMl_xgCMFnVaRk6TH7ktpubTWdaFzX4fCNzRS7t9FgW9BxuU_veRthUGCFq_mDlC98ooDUFcLQj/s400/IMG_2321.JPG" alt="" id="BLOGGER_PHOTO_ID_5237487449841413842" border="0" /></a><br />So who knows about this tea. It's quite odd, which makes it interesting. It has light-oolong characteristics, <span style="font-style: italic;">and</span> dark-oolong characteristics. This makes me think it's at an uncommon level of oxidation, in between the common greener and darker thresholds. For now, I can't say that I like it or that I dislike it. So, while I'm unsure of this tea, I find it quite interesting. If anyone has, or knows of anyones notes on it, I'd love to read them. I'll revisit the sample again, and leave a note on any changes.<div class="blogger-post-footer"><script type="text/javascript"><!--
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Well, the first steep(176°f - 1m) isn't so intense in color:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSrHEkNJjt60STg7reU_bLxAPlh5FPOPi5oURnpdL12vd0z8oVY0mcCJYnp5u85NyXho-kxHUSsfADqqTOpp11xNjTc314_51s7bTCe3g317n3uejsKpqMptuWtcucHsdHT80VQIjOdXX/s1600-h/IMG_1745.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSrHEkNJjt60STg7reU_bLxAPlh5FPOPi5oURnpdL12vd0z8oVY0mcCJYnp5u85NyXho-kxHUSsfADqqTOpp11xNjTc314_51s7bTCe3g317n3uejsKpqMptuWtcucHsdHT80VQIjOdXX/s400/IMG_1745.JPG" alt="" id="BLOGGER_PHOTO_ID_5231220584642036562" border="0" /></a><br />A light lime-green. The taste, however, is bold, lucious, and delicious. Flavor mostly of spinach, asparagus (name your vegetable), slightly grassy, carries a wonderful lip-smacking tartness, and definitely some lime.<br /><br />Now, it's been a long time since I've had a deeply steamed sencha, fukamushi style. With this in mind, Megami is hitting the spot perfectly. One factor that may be influencing my opinion is that I'm using a small gongfu cup(right) instead of the usual(left):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vWp9Vod03a7mvCwFyWIJf1VIHM7NIdaBbiL90-XYLcSrCFvoGkCHv8JSdEH391fE1GGkRb7bcczqgPaqYIzBs6PxafhAs5PgwAHM1JUOiu5d210N2CS1JPHWw7aN1xrxHMdwM088Geqd/s1600-h/IMG_1756.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vWp9Vod03a7mvCwFyWIJf1VIHM7NIdaBbiL90-XYLcSrCFvoGkCHv8JSdEH391fE1GGkRb7bcczqgPaqYIzBs6PxafhAs5PgwAHM1JUOiu5d210N2CS1JPHWw7aN1xrxHMdwM088Geqd/s400/IMG_1756.JPG" alt="" id="BLOGGER_PHOTO_ID_5231220775633606626" border="0" /></a><br />The next steeps are the same lime-green color, but cloudier.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tsPuXZFh4NHynvkTtno_I71OMQ5XeS-pACrHg4qkqeJwolZa_VIyohMImxLJ4xqXjGIBvtVSSbk6DCOXI1jwNdezzFGSrcpDxOg8I-Jdi2Hzsoa0efRPRQfF_ye7TSJ7Ai-BcHR-e3st/s1600-h/IMG_1766.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tsPuXZFh4NHynvkTtno_I71OMQ5XeS-pACrHg4qkqeJwolZa_VIyohMImxLJ4xqXjGIBvtVSSbk6DCOXI1jwNdezzFGSrcpDxOg8I-Jdi2Hzsoa0efRPRQfF_ye7TSJ7Ai-BcHR-e3st/s400/IMG_1766.JPG" alt="" id="BLOGGER_PHOTO_ID_5231221002394167730" border="0" /></a><br />What is really appealing to me from this tea is the tart lime flavor. It's my favorite flavor in a sencha (right next to grass), and is typically found in abundance in karigane (gyokuro stem) tea. I always feel lucky when I get a stem-less tea with this flavor.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVpzrMiVbfQI9uND3LOhP-gvvtWmH-tcPYm1TQo_t71MqkoRUBCR6fTwC6G3BB3jPEmAGAkXlpezqUbzRKoa5jv71IhLjuvaL7mLsiyBtms5LL3lQw1NBKMH5OwFRwD9IR5XPf-yn9pPJm/s1600-h/IMG_1770.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVpzrMiVbfQI9uND3LOhP-gvvtWmH-tcPYm1TQo_t71MqkoRUBCR6fTwC6G3BB3jPEmAGAkXlpezqUbzRKoa5jv71IhLjuvaL7mLsiyBtms5LL3lQw1NBKMH5OwFRwD9IR5XPf-yn9pPJm/s400/IMG_1770.JPG" alt="" id="BLOGGER_PHOTO_ID_5231221152149921186" border="0" /></a><br />The bottom line is, I love this tea. It's full of flavor, slightly creamy, quite vegetal, and well-balanced with a tart lime flavor. My first impression of Itoen was that they're too commercial to have great sencha, but hey, I was wrong. However, their packaging was a simple padded envelope,<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskncvDEaOxUPW7XcBtyJOX1fzdoK47eXY9VT-7T9iNNwepIQ4JiqiliZEWIL3UHqbt2b0OyQy7gNYSF5z5g4T1aYMny-7fPLslN1kl_vNKbKnCga4LXSApVBm3v3Wwfxt6l8NebNfK0OL/s1600-h/IMG_1779.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskncvDEaOxUPW7XcBtyJOX1fzdoK47eXY9VT-7T9iNNwepIQ4JiqiliZEWIL3UHqbt2b0OyQy7gNYSF5z5g4T1aYMny-7fPLslN1kl_vNKbKnCga4LXSApVBm3v3Wwfxt6l8NebNfK0OL/s200/IMG_1779.JPG" alt="" id="BLOGGER_PHOTO_ID_5231221351810618738" border="0" /></a> which didn't protect the tea as much as one would hope. Luckily, 2/3 of the teas I ordered were deep-steamed, and already broken up. Deep-steamed senchas taste best when broken up, but the breaking of the leaf is just an effect of the deep-steaming.<br /><br />At $16.50/3oz, Megami Sencha is a tea worth your time and money. I have two other Itoen senchas I'm looking forward to trying: Chiran Kanayamidori, and Makinohara. If they turn out as well, then I'll give Itoen the seal of approval.<div class="blogger-post-footer"><script type="text/javascript"><!--
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The smell is deep and barky, similar to a semi-aged sheng, but also carries a sharpness.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUOTvgY7KgVUgov0PlNR-SjA8PHUTQPy21cgIKh0I4mhXow-8Z2Zy2NjLljkR2dtkGS2DqKjn1es7aaPp6qqo_yUwFmKiSCJECGj9ysD8nmNO4XOIDx_-0J5d6ODmK8X5wSucEw2vf-e8/s1600-h/IMG_1584.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUOTvgY7KgVUgov0PlNR-SjA8PHUTQPy21cgIKh0I4mhXow-8Z2Zy2NjLljkR2dtkGS2DqKjn1es7aaPp6qqo_yUwFmKiSCJECGj9ysD8nmNO4XOIDx_-0J5d6ODmK8X5wSucEw2vf-e8/s400/IMG_1584.JPG" alt="" id="BLOGGER_PHOTO_ID_5229661721726343106" border="0" /></a><br />Aroma in the cup is not strong, but subdued, milky, and sharp. Taste begins with a smoke, followed by a lightly sweet vicosity, some milkiness, and a bit of wood. There is also a sour flavor which probably is responsible for all the sharp notes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjmgJcXY_23DJrG5W2aIcw49wNYdv-p7ws0uacJ_3ZhACGOG8EyUPCoHSmxokrjCUE_LsWHtgi6_KQh_thxYSHVnJid3OUsyLEP1WCoE_9ORZ1nEXxx7M99FtRXTwSz8vT9AEPw10pKfc/s1600-h/IMG_1609.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjmgJcXY_23DJrG5W2aIcw49wNYdv-p7ws0uacJ_3ZhACGOG8EyUPCoHSmxokrjCUE_LsWHtgi6_KQh_thxYSHVnJid3OUsyLEP1WCoE_9ORZ1nEXxx7M99FtRXTwSz8vT9AEPw10pKfc/s320/IMG_1609.JPG" alt="" id="BLOGGER_PHOTO_ID_5229661959077582066" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RnsnzoGEZOw68zYFGYkcTzNLbE5Vpo5ErFlWOhdFCrG1j8ZewN3l46alC9zFC2PI-0xRHxWLxYZBciuEE3BDJ4xzT_6idyPCqwIs5hGkVMaMELeCjVTxuYnNkBk7HDmmUTyDnYPtkzFJ/s1600-h/IMG_1597.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RnsnzoGEZOw68zYFGYkcTzNLbE5Vpo5ErFlWOhdFCrG1j8ZewN3l46alC9zFC2PI-0xRHxWLxYZBciuEE3BDJ4xzT_6idyPCqwIs5hGkVMaMELeCjVTxuYnNkBk7HDmmUTyDnYPtkzFJ/s200/IMG_1597.JPG" alt="" id="BLOGGER_PHOTO_ID_5229662165680849842" border="0" /></a>I've actually tried this tea twice before. The first time, I had been drinking a lot of young sheng. Then, I thought it was a lucky find, having been wet-stored to get it more quickly to a stage where one can enjoy it more. The second time I tried it, I had been drinking mostly well-aged sheng. When I tried it the second time, I didn't like it much at all. The sour flavor starkly contrasted with the aged sheng I had been drinking, and left me feeling like this tea had been overly wet-stored.<br /><br />During todays tasting, I picked up on more flavors of the tea. I hadn't noticed the smoke or the milkiness before. I had noticed the viscosity, but didn't get a good grasp of it at the time. For this tasting, the tea took on a different character. My general thoughts are that it is too much on the side of a wet-stored tea. The sharp, sour flavor only becomes more and more pronounced as the session goes on, and one develops a strong aversion towards it. What also happens as the session goes on is that the tea becomes deep red-brown in color:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutRMa-6P2Oldr0Nvwq3e0WOosPhNRsyziNQnsleNy8WApT5shSKjc6jQSdv8RMWyKNyJm9mV76FBeThnkLulVH-mJ68DNPLJYHxs7qt608EDLLyZDIo8_1lwlXct97vxk8kn5uhi_8_9v/s1600-h/IMG_1631.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutRMa-6P2Oldr0Nvwq3e0WOosPhNRsyziNQnsleNy8WApT5shSKjc6jQSdv8RMWyKNyJm9mV76FBeThnkLulVH-mJ68DNPLJYHxs7qt608EDLLyZDIo8_1lwlXct97vxk8kn5uhi_8_9v/s400/IMG_1631.JPG" alt="" id="BLOGGER_PHOTO_ID_5229662699961531506" border="0" /></a><br />Unfortunately, I got sick of the snotty sour flavor and gave up on the tea early. Most probably, a good few years will get rid of a lot of that flavor, and that is probably what will happen with the few chunks left of the sample. It seems like it should be a good tea, but the snotty flavor is just too much. Perhaps a few more years will unlock some potential in it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfTbUM4Fr3zblT1oR7cRwcoZDKdMgyrEJ35YjHqLNifSvEqFLnBmjgSbxtrhtJwfI9i0XQbXnaXwREI80_K7AX8yTB75SvCL_FoVDIiQhRk3B-ZH3SnMKBeWg19SCCK0FQhVw_7P_aCGC/s1600-h/IMG_1647.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfTbUM4Fr3zblT1oR7cRwcoZDKdMgyrEJ35YjHqLNifSvEqFLnBmjgSbxtrhtJwfI9i0XQbXnaXwREI80_K7AX8yTB75SvCL_FoVDIiQhRk3B-ZH3SnMKBeWg19SCCK0FQhVw_7P_aCGC/s400/IMG_1647.JPG" alt="" id="BLOGGER_PHOTO_ID_5229662925987826530" border="0" /></a><div class="blogger-post-footer"><script type="text/javascript"><!--
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</script></div>Wes Crosswhitehttp://www.blogger.com/profile/06369912221341992626noreply@blogger.com2tag:blogger.com,1999:blog-1482378199911616869.post-7339016315168968952008-07-18T18:05:00.000-07:002008-12-08T20:46:40.221-08:00Mystery Yancha BThanks to Brent of <a href="http://www.teanerd.com/">TeaNerd</a> for involving me in this mystery tasting.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vilMSHGHK1uY5d0VPx_TVurjnHHPapWXTh89cwRw-xoGyvV3x8mcG9Tgt53ltjOxPcI2ELOXXh2674e1dVUt68n38kS6D_mxCpXQvEm8SZMK-Zvm3nrrldR8Y2KHNNqcNiRUSGRlKqh3/s1600-h/IMG_1472.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vilMSHGHK1uY5d0VPx_TVurjnHHPapWXTh89cwRw-xoGyvV3x8mcG9Tgt53ltjOxPcI2ELOXXh2674e1dVUt68n38kS6D_mxCpXQvEm8SZMK-Zvm3nrrldR8Y2KHNNqcNiRUSGRlKqh3/s400/IMG_1472.JPG" alt="" id="BLOGGER_PHOTO_ID_5224540750472472914" border="0" /></a><br />At first I was curious as to why I decided to partake in a yancha tasting (I don't drink the stuff). The yancha I've had in the past has all been fairly cheap and not amazing, so I figured if this TeaNerd guy knows his stuff, then I'll get my paws on "good" yancha. As doubtful as I was about liking it, this tea surprised me.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtE5Q38i7uTud2e5suEDlbe0RykoIrtq2bZtRBAF-B7j9OkNI5EewpIHofxwkGZeHYv8WU2nDRRwUrcIraRqkor60iCc75NpoNMkIBduUaKC_6Ep2pUdUDSiddj_Kx40STp1oBrMpnICnr/s1600-h/IMG_1462.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtE5Q38i7uTud2e5suEDlbe0RykoIrtq2bZtRBAF-B7j9OkNI5EewpIHofxwkGZeHYv8WU2nDRRwUrcIraRqkor60iCc75NpoNMkIBduUaKC_6Ep2pUdUDSiddj_Kx40STp1oBrMpnICnr/s400/IMG_1462.JPG" alt="" id="BLOGGER_PHOTO_ID_5224540943007440466" border="0" /></a><br />The dry leaves were in good shape, smelling mostly of burnt wood and some dark chocolate. I threw the whole sample into my gaiwan, rinsed it once, and followed with a few flash infusions. The aroma from the cup was dark and new. My untrained sniffer drew in many long breaths until I came up with this: "dark (mysterious), chocolatey (not specifically dark chocolate anymore), pancakes (sweet dough with tart), all of this under charcoal."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7F-a7ztSZo31_Ox0f0Or7kO9jb0nf7Bj7_fUU9PMuZhlN8j9Dx1hdc8UgVh_obrhBgSxYPH0rM4DUy0PtV9e2xwTuvV0Vd-jl4_WqS1bn35vmef52sxLF6o5ZwW3rjoOxKWUnlZ8XcjXd/s1600-h/IMG_1466.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7F-a7ztSZo31_Ox0f0Or7kO9jb0nf7Bj7_fUU9PMuZhlN8j9Dx1hdc8UgVh_obrhBgSxYPH0rM4DUy0PtV9e2xwTuvV0Vd-jl4_WqS1bn35vmef52sxLF6o5ZwW3rjoOxKWUnlZ8XcjXd/s320/IMG_1466.JPG" alt="" id="BLOGGER_PHOTO_ID_5224541427935704594" border="0" /></a><br />The taste is less complicated, but I was shocked at first to discover how sweet it was! After my excitement dissipated, I tasted a sweet caramel, and a dark chocolate. The strong charcoal from the smell becomes a muted, yet complex taste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxmvVFNqtn6lNyn-pM4y9lLAXhsPxIY0cgjDV7ki6sUB_sMQtux_T32vW6WysIhMxllzCJWatuE7fWorV6_lSzXZVOk_g-LZVN6Hh0VdBuzltcOWi3GnqW9It5ra_593cZh3Ep6VkIY995/s1600-h/IMG_1480.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxmvVFNqtn6lNyn-pM4y9lLAXhsPxIY0cgjDV7ki6sUB_sMQtux_T32vW6WysIhMxllzCJWatuE7fWorV6_lSzXZVOk_g-LZVN6Hh0VdBuzltcOWi3GnqW9It5ra_593cZh3Ep6VkIY995/s400/IMG_1480.JPG" alt="" id="BLOGGER_PHOTO_ID_5224541629581759970" border="0" /></a><br />Overall, I was surprised by how much I enjoyed this tea. I have to thank Brent again for this excellent tea. This was my first yancha that was more than $20/100g, and surprised me at how good it really was. It turned out to be the 2007 Exquisite Da Hong Pao from TeaCuppa which goes for $20/.42oz (although I waited for this information before I tasted it muahaha).<div class="blogger-post-footer"><script type="text/javascript"><!--
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