This is a wonderful shincha. I ordered a quartet of these from Yuuki-cha this year, and have enjoyed them all. This one has sweetness, delicate vegetal flavors, and milder umami—less briny than many of the fancier shinchas. I am happy through at least 4 infusions in the morning, about 1 gram per ounce of water at 160 degrees in my kyusu, 30" to start, then 10-20", 30-45", 60-90 seconds.
I think I prefer the Honoyama to this one, but this and the Sayamakaori were both about equally delightful.
I put together a tea tasting note on my web site here (no adds, no sales, just plain tea notes with some photos):
http://www.well.com/user/debunix/recipes/YuukiChaShinchas.html
Preparation
160 °F / 71 °C
0 min, 30 sec
