Upon the walls hung beautiful painted works, the likes of which I can not speak too and even now I reflect upon wishing I had learned more of them. This is a place of beauty, creativity and harmony — full bore body and soul.
Sitting, with attentions full forward, each of the select and exclusive Japanese teas we were too sample were to be explained then sipped & savored.
These tea have no American representation as to distribution, this tea seminar in a sheek cultural center, with overwhelming positive receptions, may have tilted the scales in our favor.
All of the time and effort was strictly on a volunteer basis, you’d never know as the entire experience was as professional and classy as having lunch with the Prince of Monaco, waited on hand and foot.
With the explanations of each teas origin, processing, (when necessary) fermenting, roasting Yame Dentou and Hon Gyokuro left many of us flabbergasted in the most wonderful way. So informative, so brilliantly tabled in an easy to understand manner, I found myself thursting to learn more upon my departure, it was that impactful.
The tea line up:
-Prime Roast Brown Rice Tea.
-Matcha 1 and 2. Hot and Cold.
-Star & Cherry Blossom Tea.
-Marubi 1 and 2. One was low grade for explanation purposes, two was the actual.
-Standard Roasted Tea
-Prime Roast Tea
1) The Genmaicha was very refreshingly light and more delicate than than the genmaichas that I usually buy at the Japanese grocery stores. I really enjoyed this tea.
2) The Matcha roasted brown rice tea had a varying level of matcha intensity and flavor.
3) The Star and Cherry Blossom roasted brown rice tea was a delicate green tea that had crispy tiny balls of rice cracker that was filled with green tea. It was so surprising to drink this tea! Many people enjoyed this tea but I thought it was a little too bitter for me. I did enjoy the surprise of tea in the crispy rice cracker.
4) The Marubi was a favorite by all outward appearances, served two ways: cold and hot. The cold was beautiful and clear and tasted of roasted rice, and soba but in a distilled way. The hot was more aromatic and intensified the same flavors of rice, soba and umami.
5) The Standard roasted tea tasted like pu’er tea or a simple black tea, not very intrusive — it got me thinking about crumpets.
6) The Prime roasted tea was a step above the standard roasted tea. It tasted oddly unique, as if we had tasted a decadent rose, indeed — a rose truffle at the last of the tea tasting.
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