I recently treated myself to a selection of Sugimoto Tea Company's 2010 Shincha (新茶) for my own personal enjoyment. Today I am savoring the rarest of my new treasures, a tea called Temomi Shincha. According to my Seattle tea friend Kyohei Sugimoto, this tea was entirely handmade by his mother on April 23, 2010.
Look at these beauties.
I followed Kyohei's brewing instructions as seen on his blog (linked here) and steeped the tea five times. The broth had a pale yellow color with a thick sheen of tea oil sparkling on the surface. The aroma was sweet and pungent, reminding me slightly of newly mowed lawn and light spring rain.
I have never had a tea like Temomi Shincha before. It was extremely buttery, but also vibrant and grassy. It was a little bit like drinking warm unsalted vegetable broth and the tea left me feeling comfortable and nourished.
After the session I nibbled some of the spent leaves. They were the most tender tea leaves I have ever eaten!