First, “Thank you Marcus!” for sending me this wonderful new Sencha of yours to try. I made this according to the perimeters given my Marcus and I must say it is absolutely delicious. I think “TeaEqualsBliss” hit the nail on the head. It very broth like, the liquid itself is thick. I expected it to be very vegetal in flavor but in fact it was just mildly vegetal. I can truly say it is a lot different than a lot of Senchas I have had in the past. It stands very well on it’s own. I really am enjoying it.
Sencha (2010 Crop)
After trying ten different Senchas in all different price ranges, I realized something. Our old Sencha was not up to par. That is not to say that it wasn’t very good for US standards. But, once we started to sample direct from Japan Senchas, there was no comparison.
That is why I am proud to announce our new Sencha. It has a a roasted nori taste, with hints of bell pepper and a lemon finish. The best part about this Sencha is the thickness of the broth. This thickness coats your mouth and gives the tea a “meatiness” that most Senchas do not have.
To brew this Sencha, you should use water that is below boiling (about 160 degrees Fahrenheit) and you should only steep it for 30 seconds. This is very important because the tea will get bitter very quickly if it is over-steeped.
