I worked on my first Kickstarter and it got approved! It’s for the Special Edition Hardcover of Lady Wynwood’s Spies, volume 1: Archer and the release of Lady Wynwood’s Spies, volume 7: Spinster. I contacted my graphic designer about the Special Edition Hardcover of vol. 1: Archer—it’s going to be SO beautiful! The Kickstarter focuses on the Special Edition Hardcover, but it’ll also include vol. 7: Spinster so that it’ll sort of be like a launch day for vol. 7, too. A third special thing that’ll be in the Kickstarter is Special Edition Paperbacks of all the books in the series. They won’t be available in stores, just in the Kickstarter (and later, from my website, and also in my Patreon book box tiers if I decide to do them). The Kickstarter is not live yet, but you can follow it to be alerted when it has launched. (You may need to create a free Kickstarter account.) Follow Camy’s Kickstarter
Sadly, this is the last of the teas I’m reviewing for MastersTeas.com. It’s been so fun to taste the different teas, especially since they’re such high quality and have such complex flavors.
Today I’m reviewing Shincha Genmaicha.
From the website:
I steeped this as recommended, and not gongfu style, since I’d read that Japanese green tea is specifically crafted for the traditional longer steeping in order to acquire the umami flavor.
I brewed 4 grams of tea in 150 mL of 170°F/76°C water for 1.5 minutes, then each successive steep increased in 15 second increments.
I have to admit upfront that genmaicha is one of my favorite types of tea, although lately I’ve also been really enjoying high quality sencha. I really like the roasted rice flavor that comes through, and I will drink even cheap genmaicha very happily.
This genmaicha had a very nutty flavor, and there’s a huge difference between this and cheaper genmaicha. There’s a vibrant green flavor to the tea that I don’t usually taste even in higher quality genmaicha from other teashops. This tea has a flavor that is not as bitter as other genmaicha teas.
The umami is lighter and not as brothy as a sencha, with a fresher taste. (Not that I particularly know what exactly foodies mean by “umami,” but I’m going by what a Japanese cook said about it.)
The second steep was a tiny bit bitter, so the next time I made a pot, I reduced the increment to 5 seconds for the second steep, and that was perfect.
This is probably my favorite genmaicha right now!
Today I’m reviewing Shincha Genmaicha.
From the website:
Our 2020 Genmai Cha is a lovely early spring version, with fine roasted and puffed rice perfectly in balance with the sweet, tender young leaves. The nuttiness of the rice accentuates the soft umami notes of the tea with hints of crispness in the finish.
Unlike the affordable luxury it has become today, historically, tea was a pricey commodity. The Japanese peasants found it difficult to afford much tea and would mix it with roasted rice, which was abundant and cheap. Thus, they were able to squeeze more cups from the same amount of leaves. A recipe born of poverty, Genmai Cha has acquired an uptown chic and is now a favorite of urban dwellers in Japan and the West.
This tea contains a moderate level of caffeine
Steep at 170° for 2-3 minutes.
I steeped this as recommended, and not gongfu style, since I’d read that Japanese green tea is specifically crafted for the traditional longer steeping in order to acquire the umami flavor.
I brewed 4 grams of tea in 150 mL of 170°F/76°C water for 1.5 minutes, then each successive steep increased in 15 second increments.
I have to admit upfront that genmaicha is one of my favorite types of tea, although lately I’ve also been really enjoying high quality sencha. I really like the roasted rice flavor that comes through, and I will drink even cheap genmaicha very happily.
This genmaicha had a very nutty flavor, and there’s a huge difference between this and cheaper genmaicha. There’s a vibrant green flavor to the tea that I don’t usually taste even in higher quality genmaicha from other teashops. This tea has a flavor that is not as bitter as other genmaicha teas.
The umami is lighter and not as brothy as a sencha, with a fresher taste. (Not that I particularly know what exactly foodies mean by “umami,” but I’m going by what a Japanese cook said about it.)
The second steep was a tiny bit bitter, so the next time I made a pot, I reduced the increment to 5 seconds for the second steep, and that was perfect.
This is probably my favorite genmaicha right now!
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