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“When I first opened the bag I was blown away by the aroma. It is calming down now. Just really goes to show you how fragile Japanese green tea is. But I mean that in a good way. Kind of like you...” Read full tasting note
Since tencha is typically processed into matcha, shops that sell tencha in its original state are quite rare.
Jinjiro has one of the oldest tencha firing kilns in Japan. It is over 500 years old and though it is not open to the public, it is amazing to see.
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When I first opened the bag I was blown away by the aroma. It is calming down now. Just really goes to show you how fragile Japanese green tea is. But I mean that in a good way. Kind of like you wouldn’t leave ice cream in your car in the summer, these teas are to be appreciated sooner and in the correct way. Mine is forming small caffeine crystals as well. ^^;
Water is set to about 140 F. First, we will pour water into our cup and then into the kyusu. The aroma is divine. Umami, vegetal, and bits of marine notes. IT says to wait three minutes but at one minute it is so silky smooth and full of umami and veggie notes. No astringency. A slight hint of astringency but nothing face-kicking as it hits the 3-minute mark. A lot more umami and the mouthfeel is still incredibly soft and filling.
If you ever visit Uji be sure to visit his shop. I was blown away. I am a big fan.
https://en.nihonchaseikatsu.com/introduce/yamamotojinjirou/
