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Cody drank Sencha by Narien Teas

64 tasting notes

I’m pretty happy with this sencha. It’s very sweet, vegetal with undertones of soy beans and a smooth and mellow liquor with a pleasant astringency and a tad bit of bitterness in the first steep or two. However, the flavor is quite one-dimensional, and doesn’t evolve much between steeps, although it does grant several. Compared with the poetic description on Narien’s site, the flavor of the tea I received did not add up. The aroma is of fresh steamed greens and has a subtle acorn-like scent as well. My largest complaint is the amount of tea dust. After steeping, the liquor appears murky and looks as though it was infused with saw dust, and causes the liquor to have a thick and heavy, and almost milk-like mouthfeel. However, the wet leaves appears very even, are of a bright green coloration, and seem quite healthy. They also have a nice delicate, silky feel to them. It’s a nice tea to sip with a snack for a very cheap price, but if you’re looking for a unique tea experience, I would look elsewhere.

Preparation

170 °F / 76 °C

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I’m fanatic about all things tea-related. Lately, I’ve been fascinated with Wuyi yancha, aged Taiwanese oolongs, and sheng pu’ercha. Nearly all of my sessions as of late are performed gong fu, with pu’er tastings comprising probably eighty percent of them. My collection of pu’ercha is small, but growing steadily. Much of the specimens I drink daily are various samples, although I dig into a cake every so often.

I love trying new teas and I am always learning all I can about the world of tea. Hence, I spend a majority of the time I devote to tea either drinking, writing notes in my journal, or reading. But mostly drinking, as I think it should be. Since I have handwritten logs of everything I drink, I cannot usually find the extra time to log my notes here, and unfortunately my online log is underrepresented.

When drinking, I look for a tea that presents a unique experience, something that involves every sense and provides intrigue in every aspect throughout steeps. I search for teas with balanced complexity and something that makes me keep reaching for my cup. I yearn to find all the positives a tea possesses and every subtle nuance hiding among the leaves. I try to be detailed in my notes and deliver a more comprehensive view of the tea, paying attention to things other than simply flavors and qualitative aspects of aroma, such as the form of the liquor and its development in the mouth. Things like this are much easier to compare between teas, as I find them to be more consistent between sessions, and also make distinctions between a good and mediocre tea easier to make.

Teaware
Adagio UtiliTEA electric kettle.
For gong fu, a 100 mL porcelain gaiwan and a 100mL Yixing di cao qing xi shi pot dedicated to mostly young sheng pu’er.
I drink all green teas in small (maybe 450mL) glass tumblers in the traditional style, with off-boiling water.

Location

Fort Myers, Florida

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