The tea leaves themselves were curly, with some twigs mixed in. They smelled like sencha, but with an added note of spiciness. I liked the smell- as a former heavy coffee drinker, I like strong flavours.
After steeping, it creates a liquor very much like Japanese sencha, green and yellow, with a vegetal smell. Where it departs from that though, is an added note of chickweed. This made its way into the flavour of the tea itself, which was otherwise quite good. I suppose this is where people get seaweed from, which is an apt comparison.
Ultimately, I wouldn’t give this tea a very high score. Sencha and dragonwell are already much better teas, and sencha costs the same amount.
Preparation
175 °F / 79 °C
4 min, 30 sec
