Spring First Flush Sencha Blend

Tea type
Green Tea
Ingredients
Green Tea
Flavors
Apricot, Asparagus, Astringent, Bitter, Grass, Seaweed, Smooth, Spinach, Sweet, Umami, Vegetal, Butter, Broth, Pineapple
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Aaron Holly
Average preparation
165 °F / 73 °C 1 min, 0 sec 5 g 6 oz / 191 ml

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4 Tasting Notes View all

  • “Home – 6:30 PM The Great Cupboard Excavation Untasted teas remaining: 10 I’m trying to taste at least one older cupboard tea per day, even though all I want to do is dive headlong into my pile of...” Read full tasting note
    75
  • “Second time trying this tea and it came out better. Still not very complex, but possesses a good balance of flavours, which was probably intended by mixing various types of tea. There is not a huge...” Read full tasting note
    68

From Yunomi

A blend of spring first flush harvested tea leaves from around Japan.

About Yunomi View company

Company description not available.

4 Tasting Notes

75
1528 tasting notes

Home – 6:30 PM

The Great Cupboard Excavation
Untasted teas remaining: 10

I’m trying to taste at least one older cupboard tea per day, even though all I want to do is dive headlong into my pile of Bird & Blend sample packets…

This one is a pleasant enough Japanese sencha. It has a strong vegetal presence – mostly blanched spinach with a touch of asparagus. There is also a lovely umami note, and a bit of seaweed but also some grassy sweetness. Only the tiniest hint of pleasant bitterness near the end of the sip, and a light apricot astringency in the aftertaste.

It’s perhaps not the most nuanced Japanese green tea, but it does have the classic sencha flavors and I’m finding it quite enjoyable this evening.

Flavors: Apricot, Asparagus, Astringent, Bitter, Grass, Seaweed, Smooth, Spinach, Sweet, Umami, Vegetal

Preparation
175 °F / 79 °C 0 min, 45 sec 2 tsp 12 OZ / 354 ML

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68
448 tasting notes

Second time trying this tea and it came out better. Still not very complex, but possesses a good balance of flavours, which was probably intended by mixing various types of tea. There is not a huge difference between various steeps, but naturally umami gradually dies out while astringency appears around 3rd and especially 4th steep. The last, fifth, steep is lacking in many respect with respect to the previous ones, so I didn’t push it any further.

6 g of tea
1st steep, 70°C, 60 sec, 60 ml
2nd steep, 75°C, 30 sec, 100 ml
3rd steep, 80°C, 60 sec, 100 ml
4th steep, 80°C, 100 sec, 100 ml
5th steep, 90°C, 150 sec, 100 ml

Flavors: Astringent, Broth, Butter, Grass, Pineapple, Umami

Preparation
160 °F / 71 °C 1 min, 0 sec 6 g 3 OZ / 100 ML

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