I’ve never experienced sencha before. And I was a bit trepidatious to find it amongst the sample packets I recently received. So I followed Adagio’s instructions exactly, for western style: The full 3 gram packet in my stainless steel infusion basket with 8 oz 166°F alpine spring water, for 2 min. The dry leaf had the appearance of chopped grass clippings, so I didn’t expect much, despite the alluring nutty aroma with notes of fresh-cut hay. The aroma intensified nicely during steeping, and a bright, light green liquor was produced, with an almost golden glow to it. The flavor was somewhat reminiscent of a nice dragonwell I’ve had, but somehow richer, butterier, and with notes of both chestnut and Brazil nut. I really liked it and had to force myself to slow down, to enjoy it even more! There was no bitterness or sourness and only a touch of astringency. Really the best part was the wafting aromas in my sinuses, filling my palate with taste, and even notes of edamame. I want to say it was sweet, but really that part of my tongue disagreed: it simply lacked the bitter sourness that contrasts with sweet. There was some umami sensation, too, but not fishiness nor notes of seaweed. A single re-steep following the same parameters produced a bright yellow infusion with just a hint of green. The aroma and flavors were reduced and the butteriness was gone, but the tea was still enjoyable, without defects.. Yes, I like it and will continue exploring senchas. It’s hard to give a comparative rating, as it is my first sencha, but for satisfaction overall, I’ll rate as 81 and recommend. Thanks to Adagio for including it in the assortment!
Flavors: Brazil Nut, Chestnut, Edamame, Grassy, Nutty, Umami
