I really enjoyed this one. Did two sessions with it – one with the parameters I normally use for sencha (4g in 150mL with 160 degree water, sometimes going up to 165 a couple steeps in) and one with Den’s Tea’s recommended parameters, which seemed a little weird to me (1st steep, 180 degrees for 60s, second steep boiling water for 15s). I liked it both ways, but I think my normal method was a bit better. These leaves smelled nice. Had the classic roasted nutty grass smell of sencha.
1st Session: 60s, 30s, 45s, 90s
The first steep was the best to me, with just a touch of bitterness, good sweetness with vegetal, grass, and roasty notes and a smooth, almost buttery feel. Next steep had a more pronounced vegetal taste, like spinach, with a bitter finish and sweet aftertaste. After this steep, I pushed the temp up to 170 degrees. The next steep was vegetal with a bitter finish and was noticeably more watery. The final steep was just a light and subtle vegetal sweetnes.
Session 2: 180 degree water for 60s followed by boiling water for 15s.
First steep was a bit more pungent in its flavor with an almost sour bitterness – I think that was the grassy flavor, at the front followed by a very deep roasty vegetal flavor. The next steep had some bitterness with a thick, creamy feel and nice grassy flavor. The taste of the cup got better as it cooled down.
Flavors: Bitter, Creamy, Grass, Roasted, Smooth, Spinach, Sweet, Vegetal
