drank Imari Sencha, Kiwami by Yunomi
25 tasting notes

Dark green, needle shaped tea leaves which turn into mushy small leaves after steeping. The Fragrance was sweetish vegetal.
The liquor was light cloudy with a vibrant yellowish green. Very rich in umami and amami and smooth like a good Gyokuro. It would be a waste not to enjoy it like a Gyokuro.  So my steeping instructions were: 5g per 80ml water, at 60-75°C for 10sec-2min, 4 Infusions were possible

140 °F / 60 °C 0 min, 30 sec 5 g 3 OZ / 80 ML

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My journey through the world of Japanese teas started after discovering Matcha. That was nearly eight years ago. And during this time Matcha became my favorite green tea.
The variations of ceremonial Matcha are large. It ranges from entry level to higher grades, from standard range to seasonal offered Matcha and from non-organic to organic Matcha.
If you are interested in Matcha why not join me in my Matcha adventures?



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