Tea Review: Yumesuruga Sencha (Charaku)

Yumesuruga Sencha

Charaku
Type: Green
Origin: Japan, Shizuoka Prefecture, Honyama
Product Description:

Infuses to a light green liquor with a slightly grassy aroma. Nice mouthfeel and a light amami (sweetness) that stays through a few infusions. It also has a very light shibumi (astringency) finish, so is a well-balanced tea with fresh notes across the spectrum.

The Honyama region of Shizuoka is in the northern part of the prefecture, containing the Abe River and the it's branches of the Ashikubo and Warashina Rivers, and near the foothills of Mount Fuji. Suruga was the old provincial name of current Shizuoka, and the Yumesuruga varietal can be translated as "Dream Suruga". The aroma of tea is everywhere in Suruga, and must have been for some time as poem of Matsuo Basho (1644-1694) recounts, "Suruga road / Even the mikan (orange) blossoms / Smell of tea bushes".

Temperature: 176° F

Amount: 3 grams
Steeping Time: 45 seconds-1.5 minutes

The dry leaf aroma is nutty and marine green.

The liquor is pale green with a savory aroma of nuts and edamame.  The taste is savory and sweet with light edamame notes and a sweet green grassy finish.

This sencha was delicious with savory umami notes followed by a sweet green finish throughout three infusions.  The aroma and liquor color deepened by the third infusion.  

This tea was purchased by me.

Tea Review: Saemidori Tamaryoku Sencha (Charaku)

Saemidori Tamaryoku Sencha

Charaku
Type: Green
Origin: Japan, Kagoshima Prefecture, Hioki
Product Description:

This Tamaryoku Sencha has has nicely comma-shape rolled leaves and a light grassy aroma. It infused to a light golden-green and medium body. Amami (sweetness) notes are up front, like honeydew melon, with very little astringency on the first infusion. Slightly hotter water brings out a little shibumi (astringency) and balance, but it still drinks smoothly with both sweet and astringent, but still very pleasant, notes. 

Tamaryoku refers to the rolling method of production where the leaves are rolled into a ball, or coiled, instead of the more prevalent needle shape rolling technique used much more widely in Japan. The resulting "comma" shaped leaves often infuse to a golden-yellow or light golden-green tea. It is the common rolling technique used in the Kyushu Prefectures of Saga (Ureshino Teas), Nagasaki (Sonogi Teas), Kumamoto, and Miyazaki. It is also referred to a "Guri-Cha" (curly tea), most often in Nagasaki and Kumamoto, but both terms are used in different parts of Japan when referring to Tamaryokucha.

The city of Hioki is on the western coast of Kagoshima, facing out towards the East China Sea. It is a recently formed city created by the mergers of the small towns of Fukiage, Higashiichiki, Hiyoshi, and Ijuuin. Tea farmers there grow a variety of cultivars, including this fine example of Saemidori.

Temperature: 180-185° F
Amount: 3 grams
Steeping Time: 20 seconds-2 minutes

The dry leaves have an aroma of nuts and green beans.

The liquor is light yellow with an aroma of edamame, steamed greens, and nuts.  The taste has notes of edamame with a hint of astringency and a long, green, nutty finish.

For the purpose of this review I followed the suggested brewing instructions, steeping the first infusion for 90 seconds in 180° F water, the second for 30 seconds in 185° F water, and the third for 20 seconds in 185° F water.  The results were really lovely throughout three infusions and I particularly appreciated the long, refreshing green finish.  While the aroma lightened notably by the third steeping, the flavor was still pleasantly green and toasty.  

This tea was provided as a free sample without guarantee of a review.

Tea Review: Sashima Izumi Wakoucha Oolong (Charaku)

Sashima Izumi Wakoucha/Oolong
Charaku
Type: Black
Origin: Japan, Ibaraki Prefecture, Sashima District, Sakai Town, Nagano-en Tea Farm
Product Description: 

This 1st Harvest Black Tea using the somewhat rare Izumi cultivar has won awards in 2023 and 2024. It infuses to clear pale pink color (mauve?) with a light aroma that is both roasted and floral. It has a full rounded mouthfeel and a light sweetness of honey and flowers with very little astringency and a smooth finish. Definitely, a black tea to drink straight. 

Temperature: 205° F
Amount: 3 grams
Steeping Time: 4-5 minutes

The dry leaves have a rich, nutty aroma.  

The liquor color is golden and peach-pink with an aroma of baked fruit, vine beans, and a floral hint.  The taste has notes of slightly tart baked fruit and vine bean with a lightly fruity finish.  

This tea was rather tasty and left me with a craving for baked apples. While the first infusion had the fullest flavor, the mellower second infusion was also quite enjoyable and would likely be even more flavorful using a little more leaf.  

 

This tea was provided as a free sample without guarantee of a review.

Tea Review: Tosa Wakoucha (Charaku)

Tosa Wakoucha

Charaku
Type: Black
Origin: Japan, Kochi Prefecture, Nyugauchi
Product Description: Not provided.

Temperature: 205° F
Amount: 3 grams
Steeping Time: 3-4 minutes

The dry leaf aroma has notes of nut shells, wood, salty nori, and sweet grains.

The liquor is dark red with an aroma of autumn leaves, green beans, nut shells, and a hint of fruit. The taste is nutty and woody with notes of green beans. 

For the purpose of this review, I following the recommended brewing instructions, steeping the first infusion for 4 minutes and the next two infusion for 3 minutes.  The fullest flavor was in the first two infusions, though the third was still enjoyable with woody notes moving to the front.  I was reminded of pleasant things like autumn leaves and forest trails.

This tea is not currently in stock at the time of this review, so be sure to check the official website for when it becomes available again.

This tea was purchased by me.

Tea Review: Yutakamidori Fukamushi Sencha (Charaku)

Yutakamidori Fukamushi Sencha
Charaku
Type: Green
Origin: Japan, Kagoshima Prefecture, Hioki
Product Description:

This organic sencha has a light grassy aroma with notes of pepper and citrus. It has a good balance of shibumi (astringency) and amami (sweetness) with shibumi diminishing and amami increasing in 2nd and 3rd infusions.

The city of Hioki is on the western coast of Kagoshima, facing out towards the East China Sea. It is a recently formed city created by the mergers of the small towns of Fukiage, Higashiichiki, Hiyoshi, and Ijuuin. Tea farmers there grow a variety of cultivars, including this fine example of Yutakamidori.

Temperature: 175° F
Amount: 3 grams
Steeping Time: 30 seconds - 1.5 minutes

The dry leaves have a sweet green aroma with notes of nuts and nut shells.

The liquor is pale jade green with an aroma of nuts and sun-warmed grass.  The taste is smooth and sweet with notes of nuts and edamame followed by a refreshing sweet green finish.

For the purpose of this review, I steeped this tea for 1.5 minutes, then 1 minute, and then 30 seconds.  The first infusion was pleasantly smooth and refreshing.  The second and third infusions were particularly delicious, bringing out a brighter green liquor color, a thicker mouth feel, more edamame notes, and much longer sweet green finish. 

This tea was purchased by me.

Tea Review: Asahina Karigane (Charaku)

Asahina Karigane
Charaku
Type: Green
Origin: Japan, Shizuoka Prefecture, Okabe City, Asahina Valley
Product Description:

The Asahina Valley in Okabe City produces fine shaded teas such as Gyokuro and Kabuse Sencha. Karigane refers to kuki-cha (stem tea) made specifically from the stems of Gyokuro, whereas "kukicha" may refer to stem tea from sencha, or houjicha (houji-kukicha.) Infuses to a deep golden-green in the first infusion. The flavor and aroma are grassy with a slightly sweet finishing note. Full-bodied, but with very low astringency and lower caffeine content than sencha or gyokuro. More delicate and slightly sweeter than regular kukicha.

Temperature: 185° F
Amount: 3 grams
Steeping Time: 30 seconds - 1.5 minutes

The dry leaf aroma has notes of nuts, sweet grass, and oats.

The liquor is cloudy and green with an aroma that is rich, buttery, and nutty with intriguing floral notes.  The taste is rich with a hint of astringency with nori and nutty notes followed by a sweet green finish.

For the purpose of this review, I steeped this kukicha in 185° F water for 1.5 minutes, then 30 seconds, and 30 seconds again.  I've enjoyed karigane before yet I was still surprised by the complexity in the first infusion.  The second infusion was less complex while also being more savory, while the third infusion was notably mellower with a refreshing sweet green finish and an almost minty cooling sensation.

This tea was purchased by me.

Tea Review: Asanoka Kabuse Sencha (Charaku)

Asanoka Kabuse Sencha

Charaku
Type: Green
Origin: Japan, Miyazaki Prefecture, Miyazaki City, Takaoka Town
Product Description:

Kabuse (literally "covered") teas represent a growing technique where the tea plants are shaded for a period prior to harvest. This includes Gyokuro, but Gyokuro is shaded longer (3-4 weeks,) and more completely than a Kabuse Sencha, which might be shaded for a week or two at most, allowing it to occupy a space between Sencha and Gyokuro. This Asanoka Kabuse Sencha infuses to a golden-green hue with a faint grassy aroma. The first infusion is slightly buttery and full-bodied, but lightly flavored with good amami (sweetness). The second infusion thins out a bit but the shibumi (astringency) becomes more forward with sweetness at the finish. The third infusion sees astringency diminshed and a good balance of amami and shibumi. 

Temperature: 175° F

Amount: 3 grams
Steeping Time: 30 seconds - 2 minutes

The dry leaves have a savory, nutty, and sharp green aroma.

The light yellow-green liquor has an aroma that is deeply savory with notes of nuts and sun-warmed grass.  The taste is thick and savory with umami and notes of Macadamia nuts followed by a long sweet green and nutty finish.

For the purpose of this review, I followed the suggested brewing instructions with a 2 minute initial steep, followed by a 1 minute second steep, and a 30 second third steep.  The results were deliciously savory with spring-green notes throughout.  I especially enjoyed the rich buttery notes that developed in the second infusion.

This tea was purchased by me.

Tea Review: Tsuyuhikari Gyokuro (Charaku)

Tsuyuhikari Organic Gyokuro
Charaku
Type: Green
Origin: Japan, Kagoshima Prefecture, Satsuma
Product Description:

This Naturally Grown Gyokuro from Satsuma, in mountainous central Kagoshima Prefecture, infuses to a golden-green hue, with a slight marine air fragrance despite the mountain growing region. It has medium body and the complexity of a good balance of amami (sweetness) and shibumi (astringency), but with a slightly peppery astringent finish.

Temperature: 140° F
Amount: 3 grams
Steeping Time: 30 seconds - 2 minutes

The dry leaves have an aroma of fresh ground nuts with light notes of dark green vegetables.

The liquor is light yellow-green liquor with sharp green and savory nutty notes that remind me of macadamia nuts.  The taste is rich, nutty, and savory with umami, a hint of astringency, and light notes of green grass.

For the purpose of this review I followed the suggested brewing directions, steeping for 2 minutes, then 1.5 minutes, and then 45 seconds.  The results throughout three infusions were deliciously umami-filled with refreshing green notes.  I was pleasantly surprised by how much longer the green finish was on the third infusion.

This tea was purchased by me.

Tea Review: Uji Secha (Charaku)

Uji Sencha - 2024 Shincha

Charaku
Type: Green
Origin: Japan, Kyoto Prefecture, Uji
Product Description: 

Infuses to a deep golden-green liquor with a floral and slightly grassy bouquet. The flavor is soft, yet full in the mouth, with low astringency. It is a flavor that reminds one of the elegance of Kyoto. Uji is famous in Japan for its high quality sencha and matcha, and for its long tea history. In the 13th Century, Buddhist Priest Myoe of Kozanji Temple planted seeds brought back from China by his Zen master Eisai. This happened at Toganoo Fukase in Kyoto, and the seedlings were replanted in Uji to start production there. Tea culture spread from Kyoto to the rest of Japan through the vast population of courtiers, clergy, and samurai based there and Uji was the main producer of tea at that time. Also, the technique for producing the sencha we know today was invented in Uji by Nagatani Soen in 1738. This manufacture method helped tea drinking to further spread among all classes around the country.

Temperature: 175° F
Amount: 3 grams
Steeping Time: 10-60 seconds

The dry leaf aroma is deeply savory with notes of freshly ground nuts.

The liquor is light yellow-green with a savory aroma of macadamia nuts and cooked edamame.  The taste is savory, nutty, and grassy green with a long sweet green finish.

For the purpose of this review I initially prepared this sencha following the suggested directions, steeping for 1 minute, then 15 seconds.  The third infusion was very mellow after a 10 second steep, so I increased the time to one minute with good results.  The aroma from dry leaf to infusion was deliciously umami-filled and the taste was nicely balanced with savory notes of nuts and bright notes of sun-warmed grass.  The refreshing sweet green finish seemed to go on and on.  

This tea was purchased by me.

Tea Review: Shorai Hachijyuhachiya (88th Night) Hand-picked Sayama Ichou Sencha (Charaku)

Shorai Hachijyuhachiya (88th Night) Hand-picked Sayama Ichou Sencha (八十八夜) 2024 Shincha

Charaku
Type: Green
Origin: Japan, Saitama Prefecture, Hidaka
Product Description:

Shorai (literally, the "Sound of the Pines") is a most special tea from Bizenyacha in Saitama Prefecture that we are proud to offer a limited quantity this year. The leaves of three varietals are picked from their nogien (naturally-grown tea garden), slightly withered, and hoiro-roasted (a special form of hand-roasting) to bring out the best of the teas' aroma and create a harmony among the three distinct varietals.

This tea has the distinction of being served to Their Majesties The Emperor and Empress during the dessert course at a visit to Koryo Shrine in 2017. It continues to be a most special tea year after year.

We are pleased to bring back Sayama-cha, teas from Southwest Saitama Prefecture, after a long absence. This particular tea is special as an Ichou (Withered) Sencha created by Shimizu-san of Bizenyacha in Hidaka, Saitama.

The techniques of allowing a short withering period and then mild roasting creates a tea that is still Japanese green tea, but starting to lean towards an Oolong. Some call these teas Japanese Green Oolong.

The annual tea harvest in Japan begins 88 days after Risshun, the start of spring on the traditional Japanese calendar. Drinking tea picked on this day has always been considered auspicious and believed to bring good health throughout the year. Often reserved for family and friends, this tea has naturally limited availability. Charaku Fine Japanese Tea is pleased to offer Hachijyuhachiya Sencha this year! This Ichou (withered) Sencha fromthe Sayama tea-growing region is a most special tea. We hope it brings you health and good fortune this year!

Temperature: 194° F
Amount: 3 grams
Steeping Time: 5-50 seconds

The dry leaf aroma is bright and savory with marine green and nutty notes.

The liquor is bright green, thick, and cloudy with a sharp green, savory aroma with notes of green vines.  The taste is sharp, green, and refreshing with mild astringency and notes reminiscent of vine beans, snap peas, and steamed dark green vegetables.

For the purpose of this review, I prepared this sencha using the suggested water temperature and brewing time; 50 seconds for the first steep, 5 seconds for the second steep, and 50 seconds for the third steep.  The flavor and aroma evoked springtime, new plants, and my grandmother's sun-warmed greenhouse.  Each infusion left a fresh and almost cooling sensation at the finish. 

This tea was purchased by me.

Tea Review: Hachijyuhachiya (88th Night) Sencha 2024 (Charaku)

Hachijyuhachiya (88th Night/八十八夜) 

Sencha - 2024 Shincha

Charaku
Type: Green
Origin: Japan, Miyazaki Prefecture, Kobayashi
Product Description:

The annual tea harvest in Japan begins 88 days after Risshun, the start of spring on the traditional Japanese calendar. Drinking tea picked on this day has always been considered auspicious and believed to bring good health throughout the year. Often reserved for family and friends, this tea has naturally limited availability. Charaku Fine Japanese Tea is pleased to offer Hachijyuhachiya Sencha this year! This asamushi (light-steamed) sencha from Kobayashi in eastern Miyazaki is smooth with low astringency. We hope it brings you health and good fortune this year!

Temperature: 165° F
Amount: 3 grams
Steeping Time: 45 seconds-2 minutes

The aroma of the dry leaves is light, sweet, and savory with nutty and light marine notes.

The pale green infusion has a lightly savory and nutty aroma while the taste is savory with notes of nuts, edamame, and spinach followed by a sweet finish.

For the purpose of this review, I followed the brewing instructions, steeping the tea in 165° F water for 2 minutes, then 1 minute, then 45 seconds.  This sencha was smooth, light, and refreshing throughout three infusions.

I look forward to shincha season every year and particularly enjoy comparing previous years' harvests of this particular tea to the current batch.  It always evokes feelings of springtime with each sip.

This tea was purchased by me.

Tea Review: Shourai Hachijyuhachiya Hand-picked Sayama Ichou Sencha (Charaku)

Shorai Hachijyuhachiya (88th Night) Hand-picked Sayama Ichou Sencha - 2023 Shincha
Charaku
Type: Green
Origin: Japan, Saitama Prefecture, Hidaka
Product Description:

Shorai (literally, the "Sound of the Pines") is a most special tea from Bizenyacha in Saitama Prefecture that we are proud to offer a limited quantity this year. The leaves of three varietals are picked from their nogien (naturally-grown tea garden), slightly withered, and hoiro-roasted (a special form of hand-roasting) to bring out the best of the teas' aroma and create a harmony among the three distinct varietals.

This tea has the distinction of being served to Their Majesties The Emperor and Empress during the dessert course at a visit to Koryo Shrine in 2017. It continues to be a most special tea year after year.

We are pleased to bring back Sayama-cha, teas from Southwest Saitama Prefecture, after a long absence. This particular tea is special as an Ichou (Withered) Sencha created by Shimizu-san of Bizenyacha in Hidaka, Saitama.

The techniques of allowing a short withering period and then mild roasting creates a tea that is still Japanese green tea, but starting to lean towards an Oolong. Some call these teas Japanese Green Oolong.

The annual tea harvest in Japan begins 88 days after Risshun, the start of spring on the traditional Japanese calendar. Drinking tea picked on this day has always been considered auspicious and believed to bring good health throughout the year. Often reserved for family and friends, this tea has naturally limited availability. Charaku Fine Japanese Tea is pleased to offer Hachijyuhachiya Sencha this year! This Ichou (withered) Sencha fromthe Sayama tea-growing region is a most special tea. We hope it brings you health and good fortune this year!

Temperature: 160-194° F
Amount: 3 grams
Steeping Time: 5-50 seconds

The dry leaf aroma has nutty, marine, and grassy green notes.

The light yellow-green liquor has a rich, buttery, nutty aroma with edamame notes.  The taste is sweet green and savory with notes of cooked edamame, nuts, with a long refreshing green finish. 

For this review, I followed the brewing recommendations on the packaging, brewing for 50 seconds at 160° F for the first infusion, 5 seconds at 176 ° F for the second, and 50 seconds at 194° F for the third.  The first infusion had almost delicate fresh green notes evoking Springtime.  The second infusion was sweeter with more up-front green notes and a refreshing clean finish with sweetness moving to the front by the third infusion. The results were refreshing throughout!  

This tea was purchased by me.

Tea Review: Yame Gyokuro (Charaku)

Yame Gyokuro

Charaku
Type: Green
Origin: Japan, Fukuoka Prefecture, Yame, Hoshino Village
Product Description: 

This special blend of cultivars infuses from a light golden-green on the first infusion to a rich emerald green on the second infusion. it starts with a marine air fragrance, which fades in later infusions. The first infusion has a full mouth feel and smooth texture with plenty of umami and buttery and slightly salty notes and a warm grassy finish. Later infusions continue smooth with umami and increasing amami (sweetness) and decreasing astringency.

Good gyokuro is often compared to a fine dashi (broth) and this tea is full in the mouth with an herbaceous, sweet, and slight marine flavors. A low temperature is needed to bring out the "amami," or sweetness, and low astringency for which gyokuro is known. The Yame region of Fukuoka Prefecture on Japan's southern island of Kyushu is known for producing high quality, but a relatively limited amount, of sencha and gyokuro. The region consistently produces gyokuro that wins awards at Japanese national tea competitions. A person living in Tokyo would find it a real treat to enjoy this fine tea. You can now have it here in North America.

Temperature: 145-155° F
Amount: 3 grams
Steeping Time: 30 seconds-3 minutes

The dry leaf aroma is savory and nutty with green grass and almost salty broth-like notes.

The liquor is pale green with a lightly nutty and green aroma.  The taste is savory with umami and nutty with green notes in back that move forward after the first sip and a light, refreshing green finish.

For the purpose of this review, I prepared this gyokuro using the provided instructions with a 3 minute initial steep using 155° F water, followed by a 1 minute second steep using 155° F water, and then a 30 second third steep using 155° F water.  The tea was rich with umami and the fresh green taste of spring.  While a hint of astringency was waiting in the periphery, it didn't have a chance to develop thanks to the thoughtful brewing instructions and I was able to fully enjoy more than 3 pleasantly savory infusions.  

This tea was purchased by me.

Tea Review: Musashikaori Ichou Sencha, Sayamacha (Charaku)

Musashikaori Ichou Sencha, Sayamacha - 2023 Shincha

Charaku
Type: Green
Origin: Japan, Saitama Prefecture, Iruma City
Product Description:

We are pleased to bring back Sayama-cha, teas from Southwest Saitama Prefecture, after a long absence. This particular tea is special as an Ichou (Withered) Sencha created by Shimizu-san of Bizenyacha in Hidaka, Saitama. 

The techniques of allowing a short withering period and then mild roasting creates a tea that is still Japanese green tea, but starting to lean towards an Oolong. Some call these teas Japanese Green Oolong. 

Musashikaori is a bit more withered and roasted than the Fukumidori, giving it a faint woodsy aroma and light green color, but still well-balanced and smooth. The first infusion opens up with amami (sweetness) and a slight notes of citrus and salinity, but very little shibumi (astringency). Subsequent infusions take very little time and produce a deep color green along with more roasted flavor and aroma, but also more umami (savoriness) and shibumi. Ichou Sencha. from Sayama will give you a new flavor and aroma experience in Japanese teas.

Temperature: 194° F

Amount: 3 grams
Steeping Time: 5-50 seconds

The dry leaves have an aroma that is light, sweet, and nutty with a hint of marine green.

The light green infusion has a savory aroma with notes of nuts (almost roasted) and a hint of sweetness in the back.  The taste is smooth and savory with notes of nuts, green veg, edamame, and nori with a long sweet finish.

For the purposes of this review, I followed the brewing directions provided on the package, with a first steeping at 30 seconds, a second steeping at 5 seconds, and a third steeping at 50 seconds with beautiful results throughout.  I was especially impressed by how much complexity there was in the initial infusion.  The color brightened as expected by the second infusion, becoming more rich in flavor and aroma with sweetness moving forward.

This tea was provided as a free sample without guarantee of a review.