5 Tasting Notes
Dry leaves are dark but lighter in colour after infusion, quite mild and smooth with nice grassy fragrance, a slight astringency in later infusions. Interesting tea that tastes more like an aged longjing (dragon well) than puerh.
I usually prefer aged puerh that are 10 years and above, but I like this (thanks Peter for the free sample). I will definitely start adding some sheng to my collection.
This matcha won numerous awards, suitable for both koicha and usucha. Taste is very smooth and buttery. This is one of my favourite matcha.
Flavors: Butter, Smooth
This is my 2nd pack of tsukikage, and I use a higher temperature this time. The powder is quite dense so must use a matcha sieve or strainer to remove any tiny clumps. Good for both koicha and usucha. Colour is a nice green and smooth texture, taste is quite sharp with some sweetness, and a long after taste.
Harvest: May 2015 1st spring harvest
Water Temp: 70C
Brewing Time: 60s
Brewed tea leaves look bright green, smell of grass and vegetables.
Taste is sweet and slight savoury-taste-veggies, astringent but refreshing
Note: tea leaves will expand from 2nd brew, better to use houhin bigger than 60ml
Flavors: Astringent, Grass, Sweet, Vegetables