62 Tasting Notes
2018 sample- I brewed this tea 5 gs to 70ml which is a very low ratio for me. I kept my steeps short. I found this tea to have a very skinny body. The tastes I got were grassy, specifically wild grass. Sort of an early somertime kind of thing. This tea has a serious hui gan. It took me by surprise. There was very little aroma to the dry leaf. I think this would be a great tea for grandpa style.
Vegetable broth. Very savory and vegetal, with a slight tang present in their benifuki offering. The dry leaf smells very similar to benifuki. The wet leaf is actually quite green. I really enjoy drinking this tea at night as it is comforting and feels low in caffeine. Definitely an unusual tea, imo. I wasn’t sure I liked it or felt I had a use for it at first but it really grew on me and I’m missing it already.
Flavors: Sweet Potatoes, Tangy, Vegetable Broth, Vegetal
My first tea from this area. The taste reminds me of other high mountain greens such as various yun wu teas. The flavor is deep and savory. Definitely some umami. Sweet pea is a good way to describe the taste. It’s certainly not so much of a nutty taste as a savory geeens taste.
I grabbed a sample of this because I wanted to call jeffery’s bluff about brewing this sencha like an oolong. Well, you really can do it! As far as what I’m used to for sencha, I found the taste to be a bit thin. It’s hard to describe. Here was the trade off: I drove around all afternoon with this sencha stewing at the bottom of my cup grand pa style and it never got bitter. I think that’s rad. I love sencha but it always feels like a hassle. With this stuff you can litterally chuck it in your cup, blast it with hot water at the gas station and let it cool for as long as you want. I’m serious. Try it. If anything, get a sample just to experience the adrenaline rush of pouring boiling water over a sencha. It will make you feel alive.
Flavors: Nutty, Umami