This morning I felt like having something fresh and clear and green so I turned to a spring harvest Japanese Sencha called Uji Shincha. The word “shincha” literally translates to “new tea”, referring to the harvest of only tender young spring shoots to produce this wonderful tea.
The dry leaf reminds me of dark, glossy grass clippings. It gives off a fresh, sweet aroma as I open the sample packet in preparation to make the tea.
For steeping this very special leaf, I used my Yokode Kyusu, commonly known as a Sencha teapot, with the handle being on the side of the teapot. The Japanese word for teapot is kyusu.
As the leaf is very tender, I steeped it for only 40 seconds in 175 degree F water.
There is a fine mesh screen on the inside of the spout so I could steep the leaves directly in the water.
The aroma is fresh and vegetal like new asparagus shoots. The spring green liquor tastes quite vegetal with an interesting bittersweet quality that is best described as umami. The best word to describe umami is savory.
This tea really wakes up my tongue with its intensely fresh, savory flavor.
I’ve so enjoyed my time off this past week, spending a lot of it trying out some new jewelry ideas in my studio. I’ve also been working on finishing the painting in my guest bedroom by finally tackling the molding in there. I’m pleased to say that it’s almost done! I have a household to-do list tacked to my fridge and have slowly but surely been crossing things off as my time and budget allows. Do you have one of those lists?
Enjoy this beautiful weekend, dear tea friends!
“Take control of your destiny. Believe in yourself. Ignore those who try to discourage you. Avoid negative sources, people, places, things and habits. Don’t give up and don’t give in.”
~Wanda Carter, writer