74
drank Sencha by Yamamotoyama
39 tasting notes

The way I operate most days is I wake up first thing in the morning and scoop a teaspoon of whatever I will drink that day, and make my first cup, and then go off to do what I need to do. Some days, I return home within a few hours and I brew my second and third cups. Other days, I know I’ll be gone all day, so I brew up those second and third cups and pour them in my water bottle with some ice to sip throughout the day.

This sencha has been nice and consistent for me, but nothing special, like your ratty old comfiest jeans. However, this morning, in continuation of my trend of dusting my leaves with matcha powder (Bring on the GREEN!), I scooped an extra half a teaspoon of leaves in my cup (Note to self: maybe I should’ve been doing that all along; it tastes wonderful!), and a little pinch of matcha and shook them up until the leaves were coated. Then I steeped like usual. Mmm!

I try not to judge a green by its color (it’s not easy bein’ green…), but I’m a sucker for teas that brew up bright spring GREEN as opposed to the very common gold hue. This one brewed up the perfect shade of spring, and it tasted, balanced, creamy, and RICH with greenness.

Preparation
180 °F / 82 °C 1 min, 0 sec

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Bio

I am lucky enough to make my living as a martial arts teacher and as a barista. When I’m not training or making cappuccinos, I relish cooking, reading, growing plants, and of course, drinking tea.

I love greens the most… the grassier the better! I also love oolongs and whites. I have a weak spot for anything with jasmine, mint, or lavender.

Location

Austin, TX

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