I don’t really know the differences between the types of sencha. I know of them and I’ve had ones from the different types. But I can’t look at a tea and go “Oh, because of the leaf shape and color and size in addition to the color and clarity of the liquid, I can tell this sencha is…” Yeah. Can’t do that. Pretty much all I know is that deeper steamed senchas have smaller pieces and thus clog my filter more easily and that I typically like those senchas because they are sweeter.
I do know that this is my least favorite of the three Lupicia teas I have in my pantry. However this is the one that I’ve managed to go through first. How did that happen?
There’s a tarter taste on the front end of this and the body isn’t as thick, sweet and fuzzy as I tend to like in senchas. Also, there is a tiny bit of astringency towards the end of this but not so much that it feels bitter or drying. But it’s there. And I’m kind of a wuss when it comes to things like that.
But it still smells so rich and buttery when I toss the leaves into a preheated pot and that makes me very happy. So very happy. Seriously worth it just for that.
I think I’m going to have to do some exploring of the different types of senchas this upcoming year, learn more about ID’ing sencha types. Can I make that a new year’s resolution?
Preparation
People who liked this
Comments
Unless it clearly tells me in the title or discription of the tea, I can’t tell between the different ones either.
Neither can I! Must learn to understand Japanese tea!
Somebody needs to teach a class on this. I would take it. You could come take it with me.
Unless it clearly tells me in the title or discription of the tea, I can’t tell between the different ones either.
Neither can I! Must learn to understand Japanese tea!
Somebody needs to teach a class on this. I would take it. You could come take it with me.