this post was submitted on 14 Jul 2023
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Yum! I see that it's shu, how does this one taste? Also, that mini shiboridashi-ish thing is pretty!
This was a fairly aged cooked (about 10 years, IIRC?) so it was very earthy and almost mushroomy in the aftertaste. One of the more mellow ones.
Personally I prefer raws, though. The cooked, however, are more forgiving and more suited to off-the-cuff brews like the one there: the raws require very precise timing to avoid that flood of bitters; I'd use a full-on tea set most times.