Description: Most of the well-known Japanese green teas use a steaming method to halt the oxidation process. This treatment gives many of the teas fresh, vegetal umami (savoury) flavour. The first harvest spring at many Japanese tea estates is made into the popular Sencha.
Tasting Notes: This is a mild Sencha - the mouth has a clarity more akin to Chinese green teas than to the creamy, thick umami that Sencha is usually known for. The aroma is reminiscent of fresh-cut green grass, with sweet undertones. The palate is clear, and the savoury-sweet vegetal aroma makes its way into the cup as well, building a nice astringency and finishing with notes of kelp. This tea is excellent on its own, but also a wonderful complement to a savoury meal.
3g per cup. 90-95ºC water. steep 2 minutes.
* a clearer, more astringent steep
* a creamier, more umami steep
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