Sencha Ohira 2013

4.5 stars  4.5  1 review  Added 13.01.2014 by Eternal Spring, Tea status: [320] A 2489x
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: 2489  


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


„Bancha (番茶, coarse tea) - Lower grade of Sencha harvested as a third- or fourth-flush tea between summer and autumn. Aki-Bancha (autumn Bancha) is not made from entire leaves, but from the trimmed unnecessary twigs of the tea plant.“

japanese_green_tea_matcha_michalsjx_wiki_md
Source Web: Japanese green tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Green_tea>. [q471] [s61]




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„Depending on the desired product and speed, from quickest and tightest to slowest and loosest, pressing can be done by a lever press, which was operated by hand for tight pressings and has largely been replaced by the modern hydraulic press.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q505] [s62]

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