100

I am a fan of Japanese green teas, and I will say that this makes a DAMN fine cup of tea! The Sencha of my dreams. Pricey, exclusive, this is a very well rounded first flush.

I brew this when water steams up, with light bubbles. Around 200ºF-180ºF. I would treat this as brewing a Gyokuro. As with finer Japanese greens it is a picky brew, so adjust. I brew this with a 16 ounce traditional prewarmed clay Kyusu. Porcelainware is okay,cast iron will overheat it. I set the clock at ascending one minute brews, you could brew at two minute ascending to yield a fuller body, but it is easier to mess up, and the second brew tends to taste harsh.

It yields a light green translucent cup, with a fresh oceanlike aroma. It has a more flavourful body than your normal Sencha, but still light in taste with vegetable complexity, and refreshing sweet finish. It’s leaf quality has high contrast between dark and light stems.

This is a nice finer than fine teas, if you appreciate Japanese greens. This is not for a beginner, many beginners will say Japanese greens taste like seaweed, cut grass, or over boiled spinach, but I do not consider it an acquired taste.

Preparation
195 °F / 90 °C 1 min, 0 sec

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Hi, I am tea drinking design student. I appreciate tea, especially Darjeelings, Japanese greens and Taiwanese oolongs.

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San Francisco, California

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