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A premium sencha
If you’re a lover of Japanese sencha, this rare export is a must. It comes from the stunning Ashikubo valley in Japan, and is dried the traditional way – using wood fires. As a result, it’s milder and less grassy than regular senchas. Admirers point to its characteristic fruitiness and to the hint of toast that comes from the firing process. Most say they can’t go a day without it.
Had a cup of Sencha Ashibuko this evening.
The scent was wonderful. Musky. The “grassy” scent came through as well, but in a pleasant way.
I found the taste to be less appealing, however. I didn’t think I steeped it for too long, but it was already becoming a little bitter. I suppose an even shorter brewing time would be best. Although I finished the cup, I found myself becoming bored of it halfway through. Not a bad tea at all, but not one of my favourites to date.
HHmmm…I guess I am the only one that doesn’t really love this tea. I steeped it according to instructions the first time. It was really grassy and too nutty. I could not stand it.
I tried it again, steeping it at 30s and it tasted a lot better. I’m still on the fence if I like it or not. We’ll see
