This tea has been offered at O-cha since I can remember. I have to say upfront, I have very mixed feelings about this tea. It’s very ordinary and probably overpriced, as there are less expensive teas on that site that are much more interesting…for example…the Sayamakaori Organic Sencha and Zairai Organic Kirishima Sencha.

Also…after drinking lots of Chinese green tea the year, I feel I may be a tad spoiled by the intactness of those leaves, making be a bit critical of senchas. I’m finding even most light steamed teas cannot compete with wholeness of Chinese green tea leaves. It would be nice if the Japanese could get over their obsession with uniform leaf size—their excuse for chopping up what would have been intact leaves into lawn clippings.

Poor aesthetics and mediocrity aside, the dry leaves are pleasantly aromatic – as dried sencha should be. Actually, that’s probably my favorite aspect of this tea. If smell could be a drug, fresh sencha leaf aroma would be meth.

Admittedly, this is a well-balanced sencha with some interesting moss and mineral notes that give it some character. There’s also a fresh sugar snap pea note that I like. I think the opaque, mellow tea soup has a comforting quality to it. Do I recommend this tea? If fukamushi is your thing, you’ll probably like it. While I’ve had better, I’m still glad I tried this one.

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My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
shu pu’er
herbal teas (not sweetened)


Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)


Washington, DC

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