Shame on me — I picked this one up thinking it would be closer to a typical Japanese sencha, but even the picture here shows it to be Chinese — leaves that are less tightly rolled and more of a greenish-gray color than a deep green. Brewed, this tea produce a nuttier, vegetable flavor profile instead of the grassy, savory, sea-air profile I like in my sencha.

It’s not bad by any means, and I’ll try it again later on its own merits, but I was expecting more of a typical Japanese green tea with this — just a PSA.

Flavors: Nutty, Vegetables

175 °F / 79 °C 0 min, 30 sec 2 tsp 6 OZ / 177 ML

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Copywriter, Eagles fan, vaporwave enthusiast. Lapsang souchong is the literal reason I get out of bed in the morning. I’m a big fan of shou puerh, Japanese green teas, and yerba mate, but I’m always trying something new.


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