Another go to Sencha for me. The leaves are just a bit larger due to the cultivar, and it’s lovely. At 167f for 2 minutes on the first infusion, the lime green liquor gives me a unique floral and fruity array, together with a meadow grassiness. This is a very unique and lovable characteristic of sencha for me.
Second infusion, I bump it up to 185f and brew it for 3 minutes to get more caffeine out of it. It doesn’t disappoint, as a lot of it’s brighter notes covers up the bitter nature of caffeine.
The Koshun Cultivar in general is lovely in comparison to Yabukita. They both have their ups, and in the case of Koshun, it’s a bit more forgiving with brewing, and not as finicky. An indulgent introduction to someone who may be new to Japanese Tea!
Flavors: Citrus, Floral, Grassy, Nuts
