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Shichimeien

Recent Tasting Notes

Another fine tea sent from Tokyo by Liz. We had a bit of an adventure getting details to log this one.

I’m always amazed at how different gyokuro is from other sencha. A bad metaphor I always think of is the difference (and similarity) of lard to bacon grease.

Perhaps more apt in this case is a plate of steamed spinach leaves versus a plate of steamed spinach leaves drenched in melted butter and salt.

The key word here of course is umami.

This tea produces a downright frothy, brothy cup. Bright, pale green, deeply vegetal and coating the mouth throughout. The texture lingers in the mouth long after one has swallowed.

I believe I will save the rest of this leaf for when I have guests to whom I can serve an informal senchadō.

Preparation
160 °F / 71 °C 0 min, 30 sec
Bonnie

I love this flavor…you can almost chew the tea.

ashmanra

Drooooool.

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