Ippodo
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Tea profile is grassy, reminiscent of a freshly moved lawn. There is slightly astringent notes that help to fill out the tea’s grassy body. The nose is herbaceous and misty while the tail is clean and clear with no aftertaste and a emerald green liqueur.
A note about this tea, it is a green although unlike typical green teas, which are brewed between shrimp eye and crab eye, this is brewed to dragon water. As such, the tea should be flash steeped. Any longer and the liqueur will quickly brown, the tea will overstep and the umami will be lost.
Lastly, if you can try to brew it over binchoutan or lump charcoal. If you are unable to, then try alchohol and if that is not possible an infrared element. The charcoal brings the most flavor out of tea in general and penetrates the leaves more thoroughly than any other fuel method.
Flavors: Astringent, Grass, Herbaceous
Preparation
As much as I love matcha, I’m pretty much a novice. I’m trying to get a little more of an understanding of what I like, and this quarantine seems like a great time to do so. This matcha is awesome! So smooth and creamy, and absolutely no bitterness. It’s a vibrant shade of green- absolutely beautiful! I tried it straight, but added a bit of almond milk because I like the creaminess (I’m sure matcha purists would scoff). Such a beautiful bowl of matcha, that I thoroughly enjoyed this morning.
First three steeps are truly amazing. Lingering umami taste. Thick and brothy. Buttery sweet corn, with a hint of creamy milk. Fourth and fifth steeps remind me of the sweetness that comes with that of Long Jing. A delectable tea!
Flavors: Butter, Creamy, Milk, Popcorn, Sweet, Umami
dry leafs smells very powerful of marine notes like seaweed, mussels, seafoam, also salty olives and wet freshly cut grass. when brewed the salty olives and seaweed persist on the nose, the taste is very full bodied with a heavy dose of umami bringing it almost in Gyukuro territory. Very grassy , and there is asparagus and raw cabbage as well. It is very sensitive to temperature and steeping time, and dosage, every time i brew it comes out a bit differently. Now it has been open for four weeks and i definately note that flavor is more muted than the first times i brewed it which is a shame. Very nice allround Sencha on the full-bodied side but use if up within the first 3 weeks if possible
Flavors: Asparagus, Cut grass, Kale, Marine, Olives, Salty, Seaweed
Preparation
Very solid daily drinker. Has a very pleasant roasted taste without getting overpowering. Lasts for many steeps. Can go all day and it won’t lose taste much even after a dozen steeps.
Flavors: Green, Roasted, Tobacco, Wood
Preparation
I’ve tried Ippodo’s Top tier matcha. (not in the traditional way though) it was lovely! nice amount of sweetness/bitterness. nice amount of Umami and grassy taste.
i should buy more to try the traditional way and koicha way.
until then i will not rate this tea :)
goes nice in a water flask
give it a go: http://shop.ippodo-tea.co.jp/kyoto/shopf/goods/index.html?ggcd=101024&cid=matcha
Flavors: Freshly Cut Grass, Grass, Green, Straw, Sweet, Umami, Vegetal
My matcha kit has arrived!
This is my first time so I hope you forgive me if I did not do well. I might have done well as it was very creamy. Tasty too!
Nice grassy, umami taste, as well as a balanced bitter/sweet taste.
i can’t get the kind of green, bubbly, and creamy as the company does in their videohttps://www.instagram.com/p/BguGj4SgPiP/?taken-by=kirkoneill1988
End result Yum:
https://www.instagram.com/p/BguGnoSgxuI/?taken-by=kirkoneill1988
i rate 99/100 as this tea is just short of the best (i’ve tried their “Top Tier matcha”)
all in all, i really enjoy making matcha the proper way.
i suggest you buy either the kit or the matcha :D
Kit:
https://shop.ippodo-tea.co.jp/kyoto/shopf/goods/index.html?ggcd=651607
matcha:
https://shop.ippodo-tea.co.jp/kyoto/shopf/goods/index.html?ggcd=135624
Flavors: Freshly Cut Grass, Grass, Green, Sweet, Umami, Vegetal
Preparation
Guyokuro pyramid teabags by ippodo.
Grassy, grapes, vegetal, minerals, metallic (iron), bitter with a sweet aftertaste.
All in all, a yummy tea. I like the tastes in this tea. Somewhat similar yet different than sencha.
In the end after trying sencha, gyokuro, and hojicha; these teas are very yummy. There’s a taste unique to Japanese teas. I cannot put my finger on it. Unami? I do not know. Do you?
https://www.instagram.com/p/Bf1UebHAQPY/?taken-by=kirkoneill1988
https://www.instagram.com/p/Bf1UhCxAGa7/?taken-by=kirkoneill1988
https://www.instagram.com/p/Bf1UkyrAnm8/?taken-by=kirkoneill1988
Flavors: Bitter, Grapes, Grass, Metallic, Sweet, Vegetal
Preparation
Gyokuro in a teabag? That doesn’t sound like the best idea :D
@togo: tbh, it was delicious! have you tried ippodo? it their sencha teabag and hojicha tea bag the tea water tastes when brewed just like their loose leaf. albeit a tad weaker
No I have never tried them. I am just concerned that one wouldn’t be able to extract the full potential of a tea such as gyokuro from a teabag, even though it still may be enjoyable.
@Togo: i’ve tried their loose leaf, it seems to go sour within 2 weeks. still drinkable but not as enjoyable. i was told by them to microwave some of the leaves before use if they go sour. seems silly…im trying their teabagged versions to see how long it takes to go sour. i do understand your point of view. i was told by a friend that japanese teas have to be all used up very quickly like ground coffee
