Another fantastic Sencha from Obubu. So smooth, sweet and with a lovely fruit note that hits the palate toward the end of the sip. Beautiful.
“Another fantastic Sencha from Obubu. So smooth, sweet and with a lovely fruit note that hits the palate toward the end of the sip. Beautiful.” Read full tasting note
“The friendly people at Obubu Tea sent me this free of charge! Included was a discount code and a lovely hand-written note; I was touched and impressed. My throat has been very sore as of late, so I...” Read full tasting note
“A nice mix of slightly sweet and umami, with just a (nice) hint of bitter (it was present, but I barely noticed it). It was one of those cups of tea that I enjoyed as it was drunk, but it didn’t...” Read full tasting note
“Very light tea. Rebrews 3 times. It has a nice sweetness. Not as complex as I usually like, just straightforward tasting. I used up my whole sample, I might have liked the boiling brewing, since I...” Read full tasting note
A tea popular with female customers in Japan, our Sencha of the Wind or 風の煎茶, is a sencha with a soft sweetness that is perfect for our warm water (sencha espresso) steeping method. Steep it with boiling water though, and surprisingly the tea retains much of its sweetness.
Grown on southeast facing rolling hills at an altitude of 500 meters (1640 feet) and harvested in late May, the cultivation technique is very similar to our Kabuse Sencha. However, in addition to being harvested slightly later than the Kabuse, this tea does not use the Yabukita variety of tea plant (said to be the most suitable for Japanese tea) and is instead cultivated on standard tea plants. The difference is in the leaves as these leaves produce less amino acids than the Kabuse and therefore less bitterness.
Product name: Sencha of the Wind
Ingredients: 100% aracha from Wazuka, Kyoto
Tea plant: Standard plants, about 20 years old
Cultivation notes: Covered for 14 days before harvesting with tarp to reduce 85% of sunlight reaching the leaves
Harvest period: late-May
Processing notes: light steaming (about 20 seconds)
Product size: 1 bag (24.5 x11.5 x2.0 cm / 9.65 x4.53 x0.79 in)
Weight of contents: 100 g / 3.53 oz
Producer: Akihiro Kita
Expiration: Good for 6 months from shipment
Storage: Seal tightly and refrigerate
Company description not available.
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The friendly people at Obubu Tea sent me this free of charge! Included was a discount code and a lovely hand-written note; I was touched and impressed. My throat has been very sore as of late, so I used boiling hot water on this one. I enjoy very strong flavors in my teas, which is why I believe I prefer blacks, so I would probably be seen as mistreating most greens that come my way. I am a supertaster, however, and fully appreciate subtle flavors, so I don’t think greens are lost on me. My heart would still very much like to procure a gaiwan and treat these delicate Japanese and Chinese greens with a more traditional preparation.
The leaves are beautifully fragrant. I sniffed the bag more times than I care to admit! The water was boiling, so I didn’t steep this too long (unusual for me). The mesh sleeve for my cast iron teapot had gone on the fritz, so I had to use one of my cups. The perforations in the cup let through some of the smaller bits of leaves, but that doesn’t deter me in the least; I find it rather endearing.
THIS is what I picture when I think of green tea. It was perfect. It was all there, the grassy flavor, the faint fruit aroma, tinge of bitterness, followed by a hint of sweetness. There was slight astringency, which I so enjoy and feel creates a perfect foil with the sweet aftertaste. Sencha of the Wind was unlike a lot of green teas that I have had, with full body but still clean and refreshing. My aching throat was grateful, and after the first sip I greedily devoured the rest of the cup. And since it was only a cup, I still have some left. I can’t wait for my next!
Thank you, Obubu Tea, for this quality tea experience! I cannot wait to try more of your varieties.
A nice mix of slightly sweet and umami, with just a (nice) hint of bitter (it was present, but I barely noticed it). It was one of those cups of tea that I enjoyed as it was drunk, but it didn’t pop out at me. The wet leaf smelled very sweet and delicious in the kyusu. And yes, the leaves are HUGE! If that is because it is aracha, I like that.
In case you haven’t noticed, I received a sampler of Obubu’s teas for Christmas. $15 for 15 teas (5g each) and free shipping! (I think it was a Holiday special or something). Normally, the price is $25 (I think that still includes shipping) and I wouldn’t say it’s worth it, since it’s not quite enough tea to make more than one pot for each type. But at $15, it was a great deal!
Very light tea. Rebrews 3 times. It has a nice sweetness. Not as complex as I usually like, just straightforward tasting. I used up my whole sample, I might have liked the boiling brewing, since I think the warm water method didn’t make it strong enough for my tastebuds. It has a white tea lightness.
This is my first tea from Obubu, and it is quite delicious.
The leaves are large! I’m used to rather broken leaves with Japanese tea, but these are mostly whole. Being aracha, there are stems in it, but I love the flavor of the stems, so I like it even more.
The smell of the leaves, both before and after brewing, is AMAZING. I can see why it is called “Sencha of the Wind”. It smells like a sweet spring breeze. The color of the tea is a nice yellow-green, and the taste is nice and sweet, with a slight fruity flavor.
I don’t follow their “sencha expresso” brewing instructions, instead using my own. 2-3g of tea to 3-4oz water for 1.5 minutes. 30 seconds for the 2nd and 3rd infusions. Unlike some teas, the flavor really lasts on the 3rd and even 4th infusions.
I hope to try more teas from Obubu. They have a nice lineup, and are very “open” about their work on the site, and have good communication on Facebook/Twitter.
EDIT: Forgot to mention, Obubu recommends you eat the leaves after steeping. I tried it, and they tasted surprisingly good. I splashed a little soy sauce and rice vinegar on the leaves, and they tasted quite a bit like spinach. I think I felt the caffeine more, though.
EDIT 2: The more I brew it the more I like it! This tea is really growing on me. Easy to brew, always a consistent flavor, it’s great!
I got this as a free sample from Yunomi. Very excited to try it… After sitting through it this morning, however, I’ve decided it’s not my cup of tea. I think that it is very good tea, but personally just not my favorite flavor profile.
I started this session with 5g of tea steeped at 140 degrees. The initial cup was sweet and grassy. There was an ever so slight hint of astringency and umami, but both were quite balanced. The overall flavor was of green beans.
The second steep was done at 175 degrees and was surprisingly similar to the first steep. It was overall still sweet, yet still had a strong “tea” flavor without the astringent bite. I realize that is not very descriptive, but it is very hard to describe. Almost the flavor of an astringent tea without the bite of astringency. Perhaps I simply mean a very vegetal tea. Not sure… :)
Finally, the last steep was conducted at 190 degrees. Finally, the tea was a bit more astringent. At the same time, however, it starts to lose its fullness and flavor. It was simply like a cheap astringent green tea. The wonderful flavor profile dissipated quite fast.
Overall, the quality of this tea was quite good and I did enjoy it. I just prefer less sweetness and more bold flavors in my Japanese green teas, or at least I did today.
Flavors: Green Beans, Sweet, Tea
I Haven’t done a non-puerh review in awhile.
I had last year’s harvest, and I think I liked that one more.
The leaf are long thin delicate emerald shards. They carry a sweet and inviting scent of warm grass, seaweed, and a creamy undertone, I dusted off my kyusu and prepared for brewing. I made mine thick, so I can pull more sweetness out. The brew was slightly clouded, but I bright pale jade. The taste is sweet with a lemon finish. The aftertaste presents thick umami which wipes away the citrus tone. I can catch some bitterness and harsh veggies within the body. The final finish is with raw kale; a very strong vegetal tone that strikes with bitterness. I brewed another pot (different leaves) to see if I can spot any other tones, and the brew was mostly consistent with what was previously stated; however, a slight dandelion floral tone was spotted mid sip. I liked this tea, but I do remember 2015 being sweeter, thicker, and less bitter green tones.
Flavors: Bitter Melon, Cream, Dandelion, Grass, Kale, Lemon, Sweet, Umami, Vegetal
This may be my favorite sencha I’ve tasted so far. Interestingly, the leaves looked quite similar to the aracha I drank earlier today, rather than the more fragmentary look of most of the other sencha I’ve had. I again tried two different steeping methods – one with a longer first steep and then very quick steeps with hotter temperatures immediately, and then one with a shorter first steep and keeping temps down a bit. On this one, I preferred the shorter first steep method.
I don’t know if this is just an association in my brain between the name of this tea and the taste, or if whoever named it just did a good job, but I think a good descriptor for this tea’s flavor is “breezy.” Reading others’ reviews, I had to look up the word “petrichor,” but I think it descries the aroma of the warmed leaves very well. The flavor of this tea was very sweet and grassy. The tea had a thickness to it, but it didn’t feel heavy if that makes any sense. The leaves also just kept on giving. I got five steeps and feel like I could’ve gotten at least one more decent one if I wanted to. At the third steep, the grassiness died off a bit, replaced by a sweet green floral flavor. This is what kept it going for me, that flavor was awesome and didn’t feel like it was about to give out at any point. Good stuff, this.
Flavors: Creamy, Floral, Grass, Green, petrichor, Sweet
a bit too dusty/bitter tasting for me, but it smells wonderful — flowery, sweet, and after three steepings i ate the leaves with salmon furikake (wish i had rice as well) and that was wonderful. it’s a bit too light with the 160F temperature so i went up closer to 180 for shorter steepings, which is when i got a stronger astringency and vegetal taste.
My best friend picked this out of the 4 samples I got from YUNOMI for sencha… unfortunately this one tasted a bit funky. I know I brewed it correctly, and twice at that, however something was off with this tea and I am unable to place it because I describe it as a sour fruit which shouldn’t find its way in a sencha. I believe this is just not as vegetable as I was hoping for a sencha nor was it as light as I like mine.
Generally I like my sencha to be like fresh dew off of a tea plant… which is what gyokuro reminds me of :)