Dry leaf appearance/aroma: This green tea is interesting visually as the leaves are actually comma shaped. This noticeable twists come from shaping that happens during the drying phase. The pan firing of the tea also brings the moisture level a bit lower than other Japanese teas and you can really see it: less glossy than traditional sencha. The aroma is grassy and sweet, and almost a bit salty like sea air.

5 grams of tea, 3.5 oz of water, steeped for 50 seconds.

First Steep:
Big aroma of cooked greens and nori. Soupy green liquor with notable (though not overbearing) astringency and a light umami. I am used to Tama Ryokucha style teas being a bit on the lighter side, but this one is very deep green.This one has a bit of a citrus note as well and I am noticing more minerality as I continue drinking.

Second steep:
Much lighter. This one gives up the goods on the first steep (something about Kyushu teas, they seem to do this). More translucent liquor and heightened “cooked greens” flavor.

This tea is bit our of balance for my tastes…a little too astringent. Very fresh though, and this tea maker has a great reputation for making high quality tea. This one just wasn’t my favorite.

175 °F / 79 °C 0 min, 45 sec

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I love tea, music, design, and art. Owner of Kettl, a tea and design company focused on the best teas from Japan.

I love all tea, but Japanese greens, Chinese black and Puerh, and Tiawanese oolongs are usually at the top of my list.


Brooklyn, NY



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