This sencha is ‘clean and green’ in flavor. I moistened it with cool water before steeping, as a buffer against my predictable lack of care in regard to water temp. I poured hot water and decanted after 30 seconds, yielding a pale green liquor which was only slightly bitter, with enough flavor to be worthwhile. I like spinach, which is fortunate when it comes to green tea. The resteep was also 30 sec, with almost no bitterness and more asparagus. Still, this is more exercise than enjoyment for me, as I continue my attempt to appreciate these fussy steepers. I kept wishing it were a white instead. I may never be big on greens, but this one has made it into my ‘okay’ category. It helps if I’m in a monkish, less self-indulgent mood and remind myself of it’s healthfulness.

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Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.

I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. In 2014, a move to Southern California creates both upheaval and new horizons. The best part is that now I live quite close to my son and his family.

For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha. It is a joy to share good tea!

The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk. It satisfies my scientist aspect and keeps tea pretty well, too.


Southern California, USA


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