Sencha Ohira 2013

4.5 stars  4.5  1 review  Added 13.01.2014 by Eternal Spring, Tea status: [320] A 2409x
Sencha Ohira 2013
Sencha Ohira 2013

Category: Green tea

Country: Japan

Harvest: spring 2013 Shizuoka prefect., Ohira

Producer: Yamamotoen farmer

Shop: PU-ERH.sk

PU-ERH.sk

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Description:

pack: vacuum, 30 gram (packed in Japan)


  •   Display count: 2409  


Eternal Spring
20.02.2014 17:52:18
Eternal Spring

Sencha 2013

5 stars 4.5 This review helped: 0 / 0

After Fukushima, I was not sure how is it with radioactivity in Japanese teas, so I asked Peter of Pu-erh.sk . He told me that the Japanese tea does not leave the country until it pass the test for radioactivity. The farmer had to wait six weeks for his test. Then there were two extra veterinary checks performed in Slovakia... So I'm OK and I can enjoy my tea :)

Dry leaves smell surprisingly sweet after strawberry jam in the bag. It is a very fresh scent. Wet leaves issued grassy "spring" like smell (probably just my wishful thought in the middle of winter).

Grassy flavor comes with fine sourness, bitterness with light hint of marzipan and finely dry feeling on the tongue.

I am preparing the tea in the small porcelain teapot 80ml, 2-3g of tea. For the first infusion, it pays to wait for cooler water about 50-60°C. Be careful, if you pour a hot water on the tea, the brew will be bitter. Steep for about 1 minute. Second infusion for 10s and the third for 15s. Enjoy :-)


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Quotes - Green tea


„In general, lower-quality green teas are steeped hotter and longer, while higher-quality teas are steeped cooler and shorter.“

green-tea-leaves-steeping_md
Source Web: Green tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Green_tea>. [q459] [s59]




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„Pu-erh tea that has been preserved for few years is close to green tea in its properties and colour. Its taste is sweet tinged with a little bitterness. Its fragrance is pure and mild and lingers even after the tea is finished. While brewing raw tea, lower the water temperature. Serve immediately after pouring to avoid scorching the leaves and tainting the tea liquid with that smell.“

Source Book: Wang, Jidong. Pu-erh Tea: Appreciating Chinese Tea. China Intercontinental Press. p. 158. ISBN: 9787508517438. [q164] [s37]

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