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“The other day, the dry leaf in the warmed kyusu smelled delicious, just like peaches! Unfortunately, the taste did not deliver in the same way. It is a good tea, but the best way I can describe it...” Read full tasting note
We are very excited to be able to offer one of Japans most sought after teas. The Sencha Hiki, First Spring Harvest from the Wakayama Province, is an extraordinary green tea by all standards. The dark green leaves have an even, slender shape and a striking, sweet-vegetal aroma. The light to medium bodied infusion reflects a natural sweetness and a complex fresh, fruity-vegetal aroma with a hint of citrus. A very rare tea, treasured by Japanese tea connoisseurs.
This tea will yeild at least three infusions. We recommend that you keep the water temperature low and that you time the first infusion at about 1 minute. Consecutive infusions should be kept very short – only about 20 to 30 seconds.
Recommendations: Use 1 heaping tsp. per 6 oz. cup; heat fresh, cold water to first signs of steam (140°F); let steep for 1 – 1.5 min. Good for multiple infusions.
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The other day, the dry leaf in the warmed kyusu smelled delicious, just like peaches! Unfortunately, the taste did not deliver in the same way.
It is a good tea, but the best way I can describe it is a ‘lack of carry.’ The initial flavor is good, but it doesn’t have a lasting aftertaste. It seems like a decent asamushi sencha from a good region (I think near Hon yama), but I find it hard to believe that it is a “very rare” tea as SpecialTeas describes.
It could simply be my brewing technique/parameters, so I will have to keep playing with them to see if I can draw this one out.
