This is the second of the three samples I am tasting for the Shizuoka Tea Research Institute, as facilitated by Chiki tea. Each one is a sencha provided in a tea bag with specific steeping instructions.

The Koushun steeps out to a very clear, light yellowish green. I find it to be more transparent than the Yabukita was. The leaves have a roasty aroma and the liquor itself does smell distinctly floral and sweet. Again, I would say creamy and chestnut are up front in this one, but the floral is up there with it. Body is a beany vegetal, a bit like edamame, and there isn’t much umami in this one. It tastes a bit like sipping a usucha (thin matcha), one that is stronger on the sweet and creamy notes and not bitter. It’s also got some characteristics I would expect more from an oolong. I’m not getting as much astringency on the finish with this one as I did with the Yabukita. The texture is thick and fluffy.

Of the two I’ve tried, so far I like this one better and find it to be more distinct and unique.

The packaging rated the flavors for this one as follows:

Floral: 3/5
Sweet: 5/5
Vegetal: 3/5
Umami: 2/5

I would rate them as follows:
Floral: 4/5
Sweet: 4/5
Vegetal: 3/5
Umami: 1/5

Flavors: Beany, Chestnut, Creamy, Floral, Sweet, Thick, Vegetal

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I like tea, mostly unflavored. I drink all tea, with a preference for teas from China, Japan and Taiwan, with some exceptions.

I don’t rate until I have had a tea several times unless it makes a very strong, immediate impact.

I am hunting for the following:
w2t 1990s HK Style

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