when I think Japanese green tea I think grassy.


"Michael Plant" > wrote in message
...
> Space 10/1/04
>
>
> > Gunpowder is a green tea. It is panfried to prevent oxidation. There
> > are two categories Imperial from older leaf and Pinhead from younger
> > leaf. The leaf is rolled into pellets. Another style is Hyson. The
> > leaf is twisted. There is the older Hyson and Younger Hyson. Chinese
> > green is very astringent. Grassy is a Japanese note.
> >
> > Jim
>
> When it come to gunpowder tea, Jims "astringency" and "grassy" assessment
> might be right on the money; but, in general, it doesn't hold water:
> Perfectly non-astringent Chinese green teas and perfectly astringent
> Japanese green teas are not uncommon. It's a big wide world out there.
>
> Michael
>

Falky foo wrote:
>
> when I think Japanese green tea I think grassy.

When I think Japanese green tea, I think about that time in Kyoto my
wife and I stopped in this cute cafe along the banks of the Kamogawa
river and were served the most delicious cups of cherry blossom bancha.
What was the name of that waiter, honey? Oh, right -- Jean-Luke!

--crymad

Grassy as a descriptor can be negative or positive, I think. Good Japanese tea
can be grassy in the best sense -- think lushly aromatic, fresh grass
clippings...

Joe

Joseph Kubera wrote:
>
> Grassy as a descriptor can be negative or positive, I think. Good Japanese tea
> can be grassy in the best sense -- think lushly aromatic, fresh grass
> clippings...

Yes, and I like grassiness. My little made-up story there was just
riffing on Jim's cherry Bancha comments. The "Jean-Luke" line is from
one of those General Foods International Coffee commercials, you see.

--crymad

"Joseph Kubera" > wrote in message
...
> Grassy as a descriptor can be negative or positive, I think. Good
Japanese tea
> can be grassy in the best sense -- think lushly aromatic, fresh grass
> clippings...

Sometimes Longjing reminds me of spinach or vegetable stock, so grassy
taste I don't believe is unique to Japanese tea.

I haven't tried any sencha tea. I tried genmaicha a few times, and it's
not bad- not really grassy, but it's not 100 percent tea either.

I really preffer a bit of astringency to grassy tastes.

Lingjing tastes like sweet corn with rather nutty undertones, nothing grassy
in my stock. Now my Japanese sencha OTOH is very grassy and twiggy.


"magnulus" > wrote in message
...
>
> "Joseph Kubera" > wrote in message
> ...
> > Grassy as a descriptor can be negative or positive, I think. Good
> Japanese tea
> > can be grassy in the best sense -- think lushly aromatic, fresh grass
> > clippings...
>
> Sometimes Longjing reminds me of spinach or vegetable stock, so grassy
> taste I don't believe is unique to Japanese tea.
>
> I haven't tried any sencha tea. I tried genmaicha a few times, and it's
> not bad- not really grassy, but it's not 100 percent tea either.
>
> I really preffer a bit of astringency to grassy tastes.
>
>