Opening the pouch, first notice a sweet rich scent, with hints of cherries & chocolate.
Preheated the kyusu (iron-rich clay, unglazed interior) for the 4 grams of leaf, typical sencha appearance of the dark thin pieces of leaf.
First infusion 160 degrees, about 30 seconds, pouring into my big chawan, lots of leaf bits come too—probably will strain the next infusion. Thick, silky, rich mouthfeel with sweet, delicate vegetal flavor, oh my. It is a little less leaf than I usually use in this 160mL kyusu, so the richness of the mouthfeel is surprising.
Really enjoying this one a LOT, now about the 5th infusion, and temp upped to 180 degrees for this infusion: it’s still sweet, light, rich. A bit of astringency has crept in, and I probably should have kept this one a bit shorter.
One more infusion, 180 degree water, and about 1 minute infusion, and we’re back to sweet, light, rich, with astringency retreating again into the background. I agree that this one is ‘Supremely’ good.