Realizing it is August already and that I still have unopened bags of Shincha, I decided to jump on consuming more of them. I got a bit caught up in the excitement of Korean tea and the 2010 Nada cakes arriving and Shincha took somewhat of a back seat.
Amazed at how quickly the Korean teawares stains are crackling, I'm deciding to try and push my Deishi Kyusu a bit harder. The cracks in the Deishi kyusu are darkening on the inside, but the outside still has very little sign of darkening cracks. Though it has been speculated by a few of us on Teachat, that Hagi Kyusu's tend to get a special glaze on the inside aimed at preventing most if not all of the seepage of tea into the piece, which would then eventually work its way back out the outside, creating the marks in the cracks on the outside of the glaze.
I am also using a Hagi cup, that I might turn into a water cup, strictly because it is a massive cup, it holds probably somewhere between 12 and 16 ounces comfortably, and anything inside of it takes way to long to cool. But I might end up using it as a great winter cup.
Alright so back to the tea. Lovely aroma, but somewhat commonplace for Sencha / Shincha. Asamushi while I love it does tend to get a little old at times. And while this greatly exhibits the vegetal aspects Japanese greens can have and the smooth mellow flavor that is borderline like olive oil in its texture. This teas most alluring aspect is its incredibly cooling aspect, and a rather nice finish.
In taste and aroma it is quite acceptable but rather standard fair for Shincha/ Sencha that is above the grade that it has obvious flaws.
In a simple cup,
a single flower reflects,
the tea vanishes time,
and hours later
the notion of time
comes flooding back.
--Adam Yusko
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