This is another that I got out of the last TTB that I’m just now trying. It’s pretty unremarkable, with charcoal notes being the most prevalent flavor and aroma. Heavy amount of sediment in the cup. Not something I would try again.
“This is another that I got out of the last TTB that I’m just now trying. It’s pretty unremarkable, with charcoal notes being the most prevalent flavor and aroma. Heavy amount of sediment in the...” Read full tasting note
“Day 23 – A twiggy green tea, made from a spring sencha harvest, offering toasted flavours of green tea.” Read full tasting note
The twigs from a spring Sencha harvest are roasted on their own to be made into Kukicha, also known as twig tea. Though some Kukicha teas also contain some Sencha tea leaves, this roasted Kukicha is made only with the stem and twig. The appearance of this tea can be best described as a bird’s nest — the small twigs, mostly even in size, are roasted to rich hues of cocoa brown. As the twig and stem of the tea plant contain very minimal amounts of caffeine, this tea makes for a beautiful evening drink. Due to the lack of leaves in its constitution, Roasted Kukicha can be steeped at a higher water temperature and for a longer time than a green leaf tea without ever becoming astringent.
Tasting notes: Both the aroma and flavour of this beautiful twig tea is reminiscent of malted brown sugar and dried wood. Notes of warm maple sap weave their way into the cup as it sits. Steeps to a gentle, clear tawny brown.
Company description not available.
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