More grassy than umami, although there is a bit of that, too. Also has relatively large leaves for a sencha, which is very practical – there are very few little bits swimming in my teabowl, even though I brew it in a kyusu with a ceramic filter.
Have been drinking tea for over 15 years now(and rooibos for over 20).
I like almost all unflavoured teas(though I still haven’t really figured out Pu-Erh) and also some flavored ones.
I especially love Oolongs, and I’m always interested in anything “exotic”, like teas from less known regions, or greens/whites/oolongs from those regions usually only known for black teas.
Germany
