Tea Review: Mimasaka Bancha (Yunomi/Furyu)

Mimasaka Bancha/美作番茶
Furyu/Yunomi
Type: Dark
Origin: Japan, Okayama Prefecture
Product Description: Mimasaka Bancha is a tea that is known to have been loved by Miyamoto Musashi, a famous swordsman in the early Edo Period.

It is made by using the tea leaves and stems harvested from mid July - mid August. Leaves and stems are boiled in an iron pan. Boiled tea leaves are spread out onto a straw mat. Cooked water used for boiling the tea is sprinkled onto the tea leaves as it is dried under the sunlight, and this is repeated two or three times. As a result of tea incrustation from the water sprinkled onto the tea, color of the dried tea leaves become amber.

Temperature: 212° F (boiling)
Amount: 5 grams
Steeping Time: 8 minutes

The dry leaves have a sweet aroma of roasted chestnuts, salt, and seasoned wood.

The dark red-brown infusion has a rich aroma of chestnuts and caramel with a hint of wood.  The taste is sweet with notes of nuts (faintly chestnut-like), caramel, and a faint hint of nutshell.

I followed Yunomi's recommendations for preparation, adding 5 grams of bancha to 2 cups of boiling water and simmering for 8 minutes.  My kitchen smelled deliciously similar to the roasted nut cart that makes an appearance downtown in December while this brewed and the taste was just as good as the aroma suggested.  I'm reminded pleasantly of a chestnut cake (possibly a mont blanc) that I had some time ago.

This tea was purchased by me.

Tea Review: Batabatacha (Yunomi/Furyu)

Advent Tea Calendar Day 12

Batabatacha
Furyu/Yunomi
Type: Dark
Origin: Japan, Toyama Prefecture, Asahi
Product Description: Batabatacha is a tea that has long been loved by the people in the town of Asahimachi Birudan of Toyama Prefecture. It is a fermented tea quite similar to pu-erh tea.

Early August is the harvesting season for tea leaves used in making batabatacha. Tea leaves are steamed in a pan until the color becomes yellowish-brown. Steaming process stops the function of enzymes. After drying the tea for half-day, it is placed in a wooden box for fermentation. The last step is to take the tea out from the box and fully dry it under the sun.

In this particular region of Toyama Prefecture, batabatacha is served at various events such as a gathering for ancestor's commemoration or when introducing the bride after the wedding ceremony. As a type of 'tea party' held among family, close relatives and friends, the serving of this tea is ceremonial, but casual at the same time. Brewed tea is poured in a tea bowl to be whisked until it creates a foam. People in the town also drink unwhisked batabatacha with their everyday meal.

Temperature: 208° F
Amount: 3 grams
Steeping Time: 5-10 minutes

The dry leaves have an aroma of dry wood and boiled rice.

The infusion is golden peach in color with a dusty, earthy, nut shell-like aroma.  The taste is earthy with notes of nut shells.

Steeping for 5 minutes and for 10 minutes produced similar results.  I also prepared this traditionally by boiling 3 grams of tea leaves in 500 ml water for 10 minutes, then whisking for 2 to 3 minutes.  The resulting froth brought out a pleasantly creamy texture and mellow taste.  

This tea was purchased by me.

Tea Review: Goishicha (Yunomi/Furyu)

Advent Tea Calendar Day 11

Goishicha
Furyu/Yunomi
Type: Dark
Origin: Japan, Kochi Prefecture, Otoyo
Product Description: Although this tea has been drunk and loved by people living on the islands of Setonaikai (Inland Sea of Japan), it is known as an extremely rare tea because of the decline in its production. At one point there was only one producer of this tea.

In recent years, however, with the support of the local government, a cooperative has been established to produce this tea. Japanese tea lovers have taken notice of goishicha once again due to its efficacy as a dieting aid.

The tea tastes a bit sour so we recommend that it be served cold. (Make sure to cool the tea in the refrigerator after brewing the tea.)

This particular tea is grown organically, without the use of pesticides.

Temperature: 208° F
Amount: 2 grams
Steeping Time: 5 minutes

The dry leaves have an aroma of prunes, dates, and spices.

The red-orange infusion has a sweet aroma of molasses, prunes, and lemon.  The taste is lightly tart and sweet with light notes of molasses.

This tea was flavorful throughout three steepings and could likely have been steeped one or two more times with good results.  I was pleasantly surprised by the sweet molasses-like notes. 

This tea was purchased by me.

Tea Review: Kumamoto Kamairicha (Yunomi/Furyu)

Advent Tea Calendar Day 6

Kumamoto Kamairicha
Furyu/Yunomi
Type: Green
Origin: Japan, Kumamoto Prefecture, Ashikita
Product Description: Kamairicha is made by heating the leaves in a pan, unlike most Japanese green tea made by steaming.

Tea used for this specific kamairicha is grown in the town of Ashikita, Kumamoto Prefecture, a rare tea producing region. Sourcing from the first tea field located in this area, the tea is grown with no pesticide.

Temperature: 175° F

Amount: 3 grams

Steeping Time: 2 minutes

The dry leaves have a savory broth-like aroma with notes of aged wood and nuts.

The light golden green infusion has a buttery, nutty, and sweet green aroma with a mellow,  toasty, buttery, and nutty taste.

This tea was mellow, toasty, and buttery throughout three infusions with only a slight loss in flavor and aroma.  

This tea was purchased by me.