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tanluwils drank Organic Kirishima Zairai Sencha by O-Cha.com

145 tasting notes

There is a lot going on in this tea. I’m a big fan of zairai (base species grown from seed) since they always provided unique and complex flavor profiles with underlying mineral notes. The leaves a deep rich green and are highly fragrant, both dried and steeped. The liquor is a bright yellow/green. Flavors are uplifting, savory, sweet, deep, and complex, with notes of chestnut, pine, minerals, pistachio, and kale. It is reminiscent of organic upper-tier high mountain Chinese green teas.

Flavors: Floral, Grass, Kale, Menthol, Mineral, Pine, Sage

Preparation

175 °F / 79 °C 0 min, 30 sec 2 g 5 OZ / 147 ML

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My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
heicha
shu pu’er
herbal teas (not sweetened)

Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)

Location

Washington, DC

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