drank Sakura Sencha by Den's Tea
1845 tasting notes

This tea was sent to me by Azzrian. I have been waiting to try it when i would have time to use my gong fu set and do multiple steeps. Hopefully in the next day or two i will get to all the samples at last!

I wish I had seen the additional steeping instructions before I made this. I have only made one other sencha that I remember and the steeping parameters n this tea are very different from the Chinese greens I drink, with the exception of Chun Mee.

The dry tea is lovely. There are thin, straight leaves and little balls of color. Cherry blossom buds?
I am amazed when something says to steep it for such a short time but at thirty seconds this has a rich yellow hue. I immediately resteeped as they suggested with boiling water for fifteen seconds.

Hubby said the first cup was the best to him and the second too astringent. I did a third steep at fifteen seconds but with cooler water, and it still turned a pretty deep yellow and had a good bit of sour bite and astringency. After swallowing, a sweet taste rises from the back of the throat. Even now, several minutes after I have finished my tea, the sweetness lingers. Teas that do that fascinate me.

I am going to save these leaves and steep again tomorrow morning. I bet there are still two or three good steeps in here. Thank you, Azzrian! I enjoyed trying this one!

ScottTeaMan

I only use boiling water for Senchas if I do multiple steeps, and on the last steep I’ll do it squueze the last bit of flavor from the leaves.

ashmanra

Thanks, Scott! I will try lower temp this morning until it gets near the end!

ScottTeaMan

Actually my first couple steeps are between 160-170.

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ScottTeaMan

I only use boiling water for Senchas if I do multiple steeps, and on the last steep I’ll do it squueze the last bit of flavor from the leaves.

ashmanra

Thanks, Scott! I will try lower temp this morning until it gets near the end!

ScottTeaMan

Actually my first couple steeps are between 160-170.

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I am a music teacher and homeschooling mom who started drinking loose leaf tea about five years ago! My daughters and I have tea every day, and we are frequently joined by my students or friends for “tea time.” Now my hubby joins us, too. His tastes have evolved from Tetley with milk and sugar to mostly unadorned greens and oolongs.

We have learned so much history, geography, and culture in this journey.

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