93

I was feeling woodsy for post matcha hydration so my go-to forest green was the usual choice. Although afterwards I behaved oddly. Water was cooler and, once brewed, I let it cool to room temperature. Given how good this is hot, I kicked myself a few times then took a sip and sat down.
Oh. My. Sacred. Stars.
In that timeframe, it somehow transformed into vanilla cream butter. There were notes of coconut, honey, some of the usual vegetation. Had I made sencha by mistake? Could someone had used my cup for milk and some dried in it? It was so rich tasting I had to put it down and sip at it.
The second infusion I tried to replicate the steeping temp and a bit more time but the water must’ve been a smidge hotter. No sencha, no cup contamination, there was still vanilla creme although a darker wood taste fought with it. And won. But it was still delicious. Definately a daytime dessert.

Preparation
160 °F / 71 °C 4 min, 30 sec

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‘m a student of relentless self improvement and social cooperation.
I love Japanese teas, whites, pu’erh, and tisanes. I don’t out right dislike any kind of tea; everything gets a fair chance as a gift from the Earth.
Reviewing new teas always makes me a happy frog. Contact me at [email protected] or comment on my blog below.

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