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Brewed in a Nosaka red clay hohin with oxidation firing from Hojo.

Very impressed with this tea. I drank it after a session of Hojo’s Tsukigase Zairai
Sencha, and I prefer this better. If I can make an analogy, Uji Sencha Jubuzan is to Tsukigase Zairai Sencha as Jinxuan oolong (milk cultivar) is to Qingxin oolong, if that makes sense.

The dried leaves have a savory rich aroma similar to matcha. I used various teacups including a silver cup. I find teas out of a silver teacup are a touch thinner, but this tea remained thick and full bodied no matter what teacup I used.

After the first sip I got a wave of drunkeness and head-spin, and was glad I was sitting down. I guess I wasn’t prepared for that. I centered myself and continued.

The aftertaste continued to build. It was on the lower register. A rich, creamy, thick, savory, semi-sweet aftertaste just sat there on the center rear of my tongue. It gradually coated my tongue in an creamy manner, but not cloying. A touch of dryness prompts me to take another sip. This is decadent. I need to drink this next to Hojo’s Hon Yama Hebizuka. I wasn’t expecting this to be so good. I really enjoyed this tea, its on the dessert side of teas, decadent, semi-sweet, thick, rich, and filling.

The aftertaste seemed to fade away after a short time, but the creamy mouth coating and sensation on my tongue remained and increased as the session continued. At some point there is a blended confusion of mouthfeel and flavor/aftertaste, and its hard to tell where either one starts or ends. When I take a new sip, the flavor peaks, but then fades back and blends with the oily mouth feel, reminding you of what you just drank. Much different than the sheng puerh aftertaste I am accustomed to. Perhaps that’s why I mixed things up with sencha tonight :)

This tea is relaxing and makes me want to lay down, head qi, warming qi, drunken qi, never experienced this from sencha before. Not getting caffeine jitters either. This is good tea.