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91

The postal carrier delivered this to my doorstep this morning, and I wasted no time in preparing a cup in my new kyusu. I’ll write more later, but my first impressions are:
-This is a very GREEN, green tea. The liquor, the scent, the taste, everything.
-Thick, rich, savory, vegetable broth-like flavor
-Lots of umami.
-Sweet/tingly sort of aftertaste that lingers
-No bitterness, but a strong vegetal flavor.
-In comparison with the Hashiri shincha, this one is stronger and has more umami. Hashiri was flavorful but had a more delicate, hard-to-pin down sort of flavor. I like them both, and I think anyone who likes sencha and gyokuro would like both of these teas.

I will write more after the second steep….

Preparation
160 °F / 71 °C 1 min, 30 sec

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Bio

I like strong, robust flavors. My current favorites include strong black teas (Keemuns, Yunnan teas and Assams, for example), flavored blacks such as Harney’s Paris, oolongs of any kind, and gyokuros. I like Rooibos and honeybush teas as well, and other herbal blends to help me relax in the evening.

I am willing to try just about anything, but I am not particularly fond of jasmine tea, very fruity or heavily flavored blends, anything with pineapple; and I know this is practically heresy, but I don’t like Darjeelings.

Location

In my kitchen, heating water

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