The last of this year’s hashiri shincha!
I hadn’t tried it iced (at least, I didn’t remember if I had) so I got about 2oz water, put it in the freezer until it was almost at freezing (35F). I poured that into the side of the kyusu (which had a little more than 1T loose leaf), so that the leaves weren’t completely covered in water, more just sitting in it. (I of course steeped it more, one at 140, 160, and 200F…the 140 was awesome especially too).
It was so good; had as much umami and almost seaweed-like flavor that the Award Winning Premium Gyokuro had. This is definitely my favorite tea so far (with the Gyokuro coming in a close 2nd). I will miss it until next year; hopefully it will be just as good!
