This sencha is from the yabukita cultivar, which is supposed to be quite vegetal and fruity. I steeped 5 g of leaf in 150 ml of 140F water for 60, 20, 20, 30, 40, 60, 90, 120, and 240 seconds.
The dry aroma is of apple, squash, spinach, cream, and grass. The first steep has notes of apple, squash, mango, spinach, kale, and grass. The next steep initially tastes like lettuce and bitter grass clippings, but the cooked apple, mango, and tropical fruit (passionfruit?) bloom in the aftertaste and the bottom of the cup. That fruitiness persists through the next few steeps, sometimes overtaking the grassiness and sometimes not. The final few steeps are vaguely fruity and less aggressively vegetal, with a sweet, grassy flavour.
I would have liked this tea more if it hadn’t been so vegetal. As it is, the tropical fruit was fun and the last few steeps had a nice balance. Those with a higher tolerance for cruciferous veggies might really enjoy this sencha. Based on the few teas I’ve tried, I like the saemidori cultivar more than the yabukita.
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Flavors: Apple, Bitter, Cream, Grass, Green, Kale, Lettuce, Mango, Passion Fruit, Spinach, Squash, Sweet, Tropical, Vegetal
