66 Tasting Notes
Being medium-steamed, it has a bit more robust of a green flavor than the lightly steamed senchas I normally have. A deeper green color as well, with bits of tea at the bottom of the cup to add a bit of punch to the last sip. This is currently my morning cup, a bit more robust to help with the cooler mornings.
Following Iorek Byrnison’s recommendation, I am steeped this tea for two minutes with boiling water, and it definitely is a lot better. The flavors are the same, just increased. No bitterness, which I worry about with green tea at higher temperatures. Wonderful all around. :)
Often times I am not in the mood for the warm, roasted flavor of a houjicha, but with Autumn approaching, those flavors sounded just right for today.
The aroma of the brewed tea is in that neighborhood of nuttiness that is found when butter is left in a pan just a little too long (but not long enough to burn). Also present is a bit of roasted grain, similar to a mugicha (barley tea). Beneath these aromas is a foundation of dried branch, noticeable if you are looking for it.
The flavor is definitely round and warm, with elements of toasted grains and fallen oak leaves. The roasted twigs from the tea plant comes through on top, with the roasted grain flavor following. Not bitter or astringent, just warm and mellow.
I think this will become one of my favorites for the season, along with Lupicia’s chestnut-flavored teas.