71

I was skeptical at the idea of a powdered sencha, but this wasn’t bad at all. Now, it wasn’t great, either, but for what it is, it’s perfectly good.

The preparation is simple. You tear open the pouch and dump the contents into a 16.9 oz. bottle of (presumably cold — wouldn’t want to drink this warm, or even room temp) water and shake vigorously. The water turns a cloudy, murky shade of green. The taste is like a weakly brewed sencha over ice — mildly vegetal and grassy, slightly astringent — fairly decent for an iced, unsweetened green tea. It’s comparable in terms of flavor and quality to iced tea made from bagged green tea. I’ve certainly had worse. And I do like the idea that I’m ingesting the actual tea leaf when I make this.

The powder does tend to settle at the bottom of the bottle, but a repeat shaking blends it right back in.

Preparation
Iced 0 min, 30 sec

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

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

Following These People

Moderator Tools

Mark as Spammer