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Green Tea by American Tea Room
Most senchas are steamed. This gives them the oceanic, grassy flavor for which they are known, However, in a remote area of Shizuoka, Ashikubo Sencha is produced using a very traditional, but completely different, technique: it is wood-roasted. This processing method gives Ashikubo an extraordinary flavor that cannot be found in any other type of sencha.
Broad, matte green leaves with a fruity, fir-like aroma produce a feather-light brew with scents of fruity, green extra virgin olive oil, fresh pinewood, green cornhusks and steamed corn. The flavor has an up-front, big and bold astringency with grainy notes of toasted barley and dried sweet maize. Toasted cashew butteriness and walnut skin astringency round out the aftertaste.
Although Ashikubo Sencha is singular in its flavor, oolong lovers will delight in the unexpected honey orchid undertone and evolving complexity that recall our Bao Zhong and Dong-Ding Oolongs.
I really liked this tea, but I’m not sure what to rate it yet. I’m going to have to have a few more cups.
I did taste the ‘maize’ flavor they describe, and there was another, very strong flavor present but I couldn’t put my finger on it…yet. I couldn’t taste that this was extraordinarily different than other senchas (with the ‘wood roasted’ finish they say makes it unique), but perhaps that will come out later.
Overall, it was a pleasant, comforting, yummy cup.
