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Recent Tasting Notes


I absolutely love kabocha, and I have a newfound love of hojicha. So, I was very excited to see this offering by Yunomi. I bought 2 20gram bags because it was almost sold out, and I thought I would love it. While I do enjoy it, there isn’t much of a pumpkin flavor. It’s a bit savory, but the flavor is very mild. Still quite enjoyable, just not what I was expecting.

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Very sad to have finished this up. I added a bit of brown sugar to my last couple cups and they were so, so good. I was very much getting ‘fall in a mug’ vibes, which definitely cheered me up. I’ll be re-purchasing this one shortly.

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I actually proclaimed “oh my god!” when I first tasted this. It tastes like caramel. Like exquisitely roasted nuts drenched in molasses. So flipping good! I expect this will be wonderful as an affogato, and will be trying it shortly.

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This was sent to my by the lovely derk!

Ok, so I’m going hard for the music right now and left my kettle (you know, the one without the keep warm function) sit for 15 minutes after boiling. And then, after that, I still didn’t turn down the music and I don’t know how long my beeper was going off before I went to get the tea. So while I aimed for 212F/8min, it’s probably wildly off.

Anyway, this tastes like coffee? I’m so confused. It tastes like a roasted, nutty coffee, and I don’t know how that works? I’ve really been jonesing for coffee lately (I know, revoke my login), and getting the new Keurig machine has led to me buying a bunch of coffee and drinking it. So yeah, this hits the spot. Very VERY much like nutty coffee.

So thanks for the sample derk!

Flavors: Coffee, Nutty, Roasted

Boiling 8 min or more 2 tsp 12 OZ / 354 ML

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This is supposedly a rare tea cultivar, plus it is an aged Japan black, which is also not very common.

As is always with tea from Japan it is broken up into pretty small pieces. The wet leaf smells strongly of leafy greens, sea, sourness and umami. The taste largely follows the nose. Sourness, medicinal herbs, seafood, soy. Pretty smooth and understated.

This is pretty far from a regular tea territory flavor-wise, bordering on medicinal herbal concoctions or traditional Asian food. I was not a big fun, to be honest.

Flavors: Medicinal, Seaweed, Sour, Soy sauce, Spinach

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This is not the most complex or unique sencha, it’s just very solid. It has clear liquor, a well balanced astringency and bitterness as well as a good range of flavours. The body is medium and the mouthfeel on the oily side I’d say.

I didn’t find the aroma to be particularly strong, but I did detect notes of green vegetables, banana, baked bread in the dry leaf scent. First infusion is very mineral and yeasty with a light sweetness and an intriguing spiciness. There are marine notes as well as a bone broth flavour. Subsequent steeps highlight more of vegetable and fruity flavours, such as broccoli and peach. The aftertaste has a sugary sweetness throughout, but not that much going on beyond that.

Flavors: Baked Bread, banana, Broccoli, Broth, Drying, Fruity, Marine, Mineral, Peach, Pleasantly Sour, Spicy, Sugar, Sweet, Umami, Vegetables, Yeast

175 °F / 79 °C 0 min, 30 sec 5 g 7 OZ / 200 ML

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I continue my little personal exploration of Japanese black teas. This is the aged tea (2016 harvest) from the northern coast of Japan, from Matsue – which is not far from Hiroshima. As is common for Japanese blacks, this tea is quite chopped up into small pieces.

The dry leaf has a strong umami smell of vegetable broth, with the secondary notes of seaweed and soy sauce. The tea, which I prepared in the Western style, is pale of color. The dominant notes are of the same boiled vegetables: cabbage, carrots. Also present are seaweed, tartness, and the unavoidable tongue-puckering Assamica maltiness.

The vegetable taste lingers quite a bit and coats your mouth. Unfortunately, the Assamica tartness readily lingers as well, and since the tea is so finely chopped-up it is really easy to overbrew it.

Overall, the taste is not by any means complex, but somewhat unusual and pleasant – especially if you are into soups and boiled vegetables. It would be interesting to see how this tea would come out if the leaves were preserved intact. I honestly do not understand that insatiable desire of Japanese tea makers to pulverize any cha that comes their way.

Flavors: Carrot, Malt, Seaweed, Soy sauce, Tart, Vegetable Broth

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This sencha seems to be more about the flavour than anything else really. Having said that, the empty cup aroma is quite distinctive – and reminiscent of Taiwanese high mountain oolongs. The taste is balanced, but also a bit muted. It is a mix of bitter, sour, brothy, salty, and sweet flavours, with a fruity aftertaste that leaves a constrictive, cooling sensation. The mouthfeel is oily I’d say. Overall, it is different from other senchas I’ve had, probably mostly due to its processing, but not really better.

Flavors: Bitter, Grass, Green Apple, Salty, Sour, Sweet, Umami

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Actually pretty good for a Houjicha. It’s not too strong but still has the classic Houjicha roasted flavor.

Still not a fan of Houjicha in general, but I do appreciate this tea in general!

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Another tea from 2019 shincha sampler. This one is nicely balanced, but doesn’t break any new grounds I’d say. Smelling the leaves reminds me of freshly cut grass, chestnut, and chicken meat with a faint floral component. First infusion has a very good bitterness complementing the umami, chestnut sweetness and a sort of nutty earthiness (quite different from the crisp nutty taste you tend to get in Chinese greens). It is also a bit tart and has a citrus fragrance. The liquor has a medium to full body and the mouthfeel lies somewhere between milky and creamy. Later infusions are also pleasant, but ultimately less interesting. They are more grassy and tangy, with a distinctive throat warming sensation.

Flavors: Bitter, Chestnut, Citrus, Freshly Cut Grass, Meat, Nutty, Tangy, Tart, Umami

155 °F / 68 °C 1 min, 30 sec 5 g 3 OZ / 100 ML

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I would not rate, as I have no idea what I am doing. See for reference:

Exactly me. My first matcha. And I have it for long. Two years. All the time air-sealed.

Anyway, I tried to prepare it best as I can. It is old one (probably) so… okay – still tasty though. Grassy, vegetal, full of umami.

Nice surprise for me. It is drinkable. But probably not so good as new one. But when I do not know where I had put it. Before that I did not had a bowl. Before I did not had a matcha whisk.

Note: I have no idea how hot the water was – 70°C maybe? I guess so. I have no idea about how many powder I have used. Maybe 2 grams, or maybe 3?

Flavors: Cut grass, Umami, Vegetal

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This one of the better teas I got from Yunomi. The leaves are beautiful with a deep green colour and have an aroma of pine, green apple and green beans, complemented by yeast in a preheated pot. Wet leaves, on the other hand smell of freshly cut grass and cream.

The taste is well balanced and crisp with nutty bitterness, almost fruit-like sweetness and a light citrusy finish. First infusion is more similar to a gyokuro with strong umami, bready notes, and sweet aftertaste. Later infusions are more grassy with more bitterness as well.

Mouthfeel is very thick and unusually creamy for a sencha. It is active and warming in the throat, very nice overall.

Flavors: Bitter, Citrus, Creamy, Freshly Cut Grass, Grass, Green Apple, Green Beans, Pine, Straw, Sweet, Umami, Yeast

160 °F / 71 °C 1 min, 0 sec 5 g 4 OZ / 120 ML

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This is quite a bitter green tea that is hard to brew right. I like it more as a cold brew, but even there, it doesn’t stand out from the crowd. It does have some interesting characteristics, like a mild buttery/nutty taste and aftertaste, a spicy finish and cooling throatfeel, but overall just isn’t very appealing to me.

Flavors: Apple, Bitter, Butter, Drying, Nutty, Sour, Sweet

155 °F / 68 °C 0 min, 30 sec 5 g 5 OZ / 150 ML

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Quick tasting note:
I had it in the afternoon and now writing it after watching Cirque de Soleil show on TV. Love it!

As for “tea”, I took two teaspoons for 300 ml glass mug. Hot water.
Other family members thought it’s weak, unflavourful.
But my senses are saying something else. I liked light roasted notes, bit nutty, bit coffee bitterness (I had dark coffee just once, otherwise I drink cappuccino or latté, if I do).

It was interesting and I will try cold brew too.

PS: tomorrow I am leaving for week long holiday. No, or very limited internet connection. Taking my DF teas with me to drink while other will have afternoon coffee. I won’t make tasting notes for sure. I will be okay, I will come up with some very nice tea!


Enjoy your holiday! My daughter is in Prague right now and posting pictures of the beautiful places! She said she had an awesome taxi driver who taught her some Czech and recommended some places for her to go and things to do. She thought he was wonderful! So it is a very positive and happy experience for her!


Have a great vacation! :)


I hope you have a great week!

Martin Bednář

Ashmanra: Woohoo I am happy for her that she got good driver and did not get some rude, fat, stinky driver. That’s certainly a good experience.

Leafhopper & tea-sipper: thank you both!


Enjoy! How a great time.

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Lately I’ve had intense cravings for Japanese green tea and finished my stash in record time. With still a month to go until shincha season, I bought a 20g pouch of this as a stopgap. Yunomi teas in my experience aren’t that impressive but they are one of the few Japanese vendors who offer samplers which I appreciate since I didn’t want to be stuck with a 100g bag of last year’s tea.

For this tea, I used 2.5g in a 150ml kyusu starting with 140-145 F water and steeped for 1 minute. Leaves had the signature scent of warm grass and nori seaweed. In the warmed kyusu, I got new aromas of spinach and stir fried kale and swiss chard. The first steep is light and mellow with the taste of freshly cut grass, umami, and a little sweetness as it cools. A little reminiscent of kabusecha though not as earthy. Second infusion is with hotter water, anywhere from 165 F to boiling, and has a thick deep color and texture. Strong vegetal taste like broccoli with a bit of chalkiness. It’s like drinking a thin matcha. Third steep is flatter with a generic green tea flavor.

Though not a particularly exciting tea, it’s still quite serviceable and decent for a year old sencha. Doesn’t resteep well so it’s kind of a “one and done” tea.

Flavors: Grass, Sweet, Umami

140 °F / 60 °C 1 min, 0 sec 2 g 4 OZ / 120 ML

I agree about Yunomi. I used to order loads of samples and might find one jewel in the bunch.


Yeah, they are fine for run of the mill things like genmaicha but their sencha always seems a little lacking to me. The only tea that really stands out is a blend: Sencha with Sugared Sakura leaves

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A first gyokuro, courtesy of the benevolent Togo, thank you <3 I think this may also be the first tea I’ve had from our second swap. Is kabusecha a gyokuro? If so, this is my second.

It is a rough morning in the house of derk. I’ve had to close my door and put on a record to keep the negativity of Housemate #2 at bay. Somewhere along this timeline I acquired a Ravi Shankar album and this is the first performance on it:

I’m still in the midst of this session but feel the need to write. After reading through the reviews of this tea (this is why Steepster is so helpful!), I prepared the entire 7g of dark green, shiny leaves in a 60mL gaiwan since I do not own any Japanese teaware. First boiled the water, then let it cool by passing it between a few vessels, warming the leaves during that process. The warmed leaf emitted a thick cloud of pine, sugar cookie and beef along with a fruity quality.

I did not keep track of steeping times beyond the initial 2 minutes and let the force guide me. The gyokuro soaked up so much water in the first brew that I barely got maybe 25mL of tea. Due to the liquor’s thickness, though, it seems like an appropriate amount to sip. Bitter with a moderate umami, like dandelion greens simmered with lamb or beef bones. Umami aftertaste with lingering bitterness and what I perceived as a whisper of smoke.
The tea maintained this character for at least 3 more steeps.

With the fourth steep a bright sweetness presented at the top back of the mouth. I sipped some of the leftover water that had cooled and that intensified the sweetness. I think this is something I will do in between these small cups. Later, that sweetness seemed to migrate down into my throat and into my chest. I’m on the 7th infusion now and the thickness has faded while the bitterness and beefy umami are still present, now with a lighter but still dark vegetal tone like kale and asparagus. All I’ve had to eat this morning is half a roll smeared with a bit of brie style cheese I picked up from a cheesemaker on my way home from work the other day. My stomach is not queasy at all. I’m pretty relaxed. Gyokuro is interesting. I think I enjoy it more than sencha.

Flavors: Asparagus, Bitter, Cookie, Dandelion, Kale, Meat, Pine, Smoke, Sweet, Thick, Umami, Vegetal

2 min, 0 sec 7 g 2 OZ / 60 ML

The tea sounds lovely… Housemate #2 does not. :)


Yeah :/


It is of consolation to me that she left an hour ago for an appointment. Sophia my cat then scratched at my bedroom door. She needed out of our cave. She promptly threw up on Housemate #2’s bed and flokati wool rug. Of course I will clean it up.

Mastress Alita

I haven’t really taken with gyokuro yet. It always tastes very seaweedy to me, which isn’t a note a particularly care for much. I drink it in a tiny amount and feel like I’ve taken one of those little shots of wheatgrass juice, heh. The energy boost from it is amazing, though.


I didn’t get any seaweed from this, like I can from some other greens and oolong. I found it very enjoyable and more calming than energizing.


That seems like a really long first steep for gyokuro. Usually I go only 30 sec to 1 min at 70C and flash steep the next couple of infusions.


Ubacat, I read and loosely followed the links provided in Lion’s review of this tea. Along with shorter steeping times, do you also use a lower amount of leaf to higher vessel volume?


To me 70C sounds like a very high temp for a gyokuro, and even some senchas (especially fukamishicha), but I guess you could do that if you want to accentuate some other aspects of it. I usually start with close to 50C for the first steep (the time can vary, I judge it be the eye, but could be close to 2 mins) and use very high leaf/water ratios for gyokuro, basically just covering the leaves with water.


Derk, yes, I do use less leaf and more water. I don’t like it when the bitterness creeps in. I like it sweet. I was just a bit surprised with your brew time. Normally I am brewing sencha’s at 70C but I have brewed some gyokuro’s at that too and they have been okay. For gyokuro’s it’s even better at the lower temperatures for the first brew though.


Ubacat, I happen to like bitterness in green teas if the body is there to support it like it is in this one. When I get around to ordering some gyokuro (likely this one), I will give lower leaf:water and shorter steeps a try.

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Let me start by saying I’m not sure this is the right listing for this. I know it’s Yunomi and I know it’s Genmaicha. That’s all I know. Anyway, I guess I never reviewed this, even though I’ve been drinking it for a month and a half now.

I really can’t give distinct brewing parameters on this one because I brewed it with 5g for 1.5 minutes in 16 oz of water, and it was way too weak, so I stuffed about another two scoops of tea in and brewed it for another 45 seconds and it was much better.

Taste is… wonderful. I’ve been drinking this for awhile now so I can’t give you my first thoughts on it but my ongoing thoughs are that it is a nice balance between green tea vegetal and brown rice toasty. Just the perfect combination. It tastes like a green tea rice cake, If I would have to label the flavor. There is definite seaweed flavor to this, but that fine with me because I love seaweed. I would make seaweed salads if I knew where to get it! I’m also getting, as I said, that roasted flavor that tastes a bit like toasted bread. That’s pretty much the extent of this tea – seaweed and toast. It sounds like it would be disgusting but I adore it. For me, this is a great tea. I will recommend it however, knowing that many others might not go for it like I do. And that’s fine. To each their own.

But I love it. :)

Flavors: Brown Toast, Roasted, Seaweed, Vegetal

190 °F / 87 °C 1 min, 45 sec

This actually sounds really delicious. Very fitting for a Japanese meal, but also just comforting and yummy on its own.

I like to get those seaweed rice crackers sometimes (I don’t know how popular/common they actually are); that’s kind of what I’m imagining this tea to be like. Haha.

Mastress Alita

I love Yunomi! I get my genmaicha from them too, though I order the Kyoto Obubu Tea Farm sourced one. A favorite!

Roswell Strange

Genmaicha was one of the first kinds of straight tea that I really fell in love with; it’s been a while since I’ve kept a straight version stocked (I usually keep a fun, flavored twist on it in my cupboard now) but it’s still something I deeply enjoy.

Shanie O Maniac

Just an update. I had some of this the other day. I let my mom try it. She thought it was gross! LOL oh well. This is the same woman who I let try my YS Bai Lin and she said “It tastes like tea” so, I guess she’s just hopeless. Her palate is just not the same as mine. I should really stop trying to get her to convert!

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A gift.

Don’t have much to add as there are already very good descriptions of this tea.
It is almost like eating a sugar cookie with buttercream-cherry icing — heavy on the butter, light on the floral cherry — while sitting on bed of fresh and fragrant sweet grass.
A second steep brings out more of the spinach vegetal flavor of the sencha and the cherry blossom becomes even more subtle but it’s still a delightful sip.

Hello, spring.

Thank you Mastress Alita.

175 °F / 79 °C 1 min, 0 sec 2 g 7 OZ / 200 ML

Cameron B. sent me this one to try. I really liked it :D.

Mastress Alita

That’s a slight improvement from cherry-scented butt from the salted-sakura leaf version that Lupicia does. I like both, but do prefer the sugared leaves over the salted, myself.


Nobody wants to smell your finger when you say “Smell my finger.”
Night and Day, both from the cupboards of Mastress Alita.


Still my favorite sakura tea. Glad you liked it too.

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Thank you, Derk :D

Was getting close to midnight and decided for a low caffeine option. Still working hard at getting some tea off my shelf so I can buy more without having that overwhelming feeling of having too much on my shelf. Good luck, right? hehe

The golden sticks (stems) after the first infusion smelled like roasted nori, sweet tobacco. The cloudy, dark amber liquor produced infusions that had a toasty sweet flavor, along with roasted rice, umami, roasted malt and nuts, and smokey notes.

The site suggested 5 grams, 60s, 194°F, 200 ml. I went with a little more concentrated preparation of 5g, 100ml, beginning at 194°F (and later ramping up the temperature), 7 steeps, no rinse, 15s, 20s, 35s, 45s, 55s, 65s, 90s. The first couple of quick infusions introduced the roasted rice, fresh sweetness, bright notes, and at the end, I used close to boiling water for the longer infusions, the result was darker notes of roasted nuts, caramel-like, a different type of sweetness, more intense sweetness. Throughout all the infusions, the bitterness was at a perfect level of enjoyment. Mellow, smooth, calming, satisfying.

Note: Still a lot of flavor, I’ll probably keep drinking this throughout the night. It’s really good :D. Also, I’m biased… I grew up on Japanese tea so take that into consideration. ^^

Flavors: Caramel, Roasted nuts, Smoke, Sweet, Toasted Rice, Tobacco, Umami

195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

We have a winner! I’m glad you were able to put a nice description together to capture the experience of this comforting tea. Togo introduced me to it :)


+1 for Togo then hehe. It’s a good one! Thank you for sharing it with me. I keep drinking it because I don’t want it to go quite yet. It hurt to “remove” it off my cupboard. lol


You’re welcome.

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Thank you Cameron B. I love this!

Busy day and I put this in my sipper and it’s so good! On the second infusion now. The Sencha is top notch, the subtle and delicate flavors of fruit, cherry, butter, and the sweetness are spot on. Love it. Really good reviews on this “Je ne sais quoi” type of tea so I’ll leave it at that. I’ll definitely get some for my shelf.

Flavors: Butter, Cherry, Cherry Blossom, Creamy, Spinach, Sweet, Vegetal

175 °F / 79 °C 5 min, 0 sec 3 g 12 OZ / 354 ML

I’ve tried them all and this is hands down my favorite sakura tea. Glad you liked it too!

Mastress Alita

I love this one, I think it tastes like sugar cookies.

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365 Days of Tea Challenge – Day 37

It’s been a while since I’ve had a Japanese green tea, even though they happen to be some of my favorites. I’m not sure why that is, really… But today, we rectify!

I have a 20g packet of this from my Yunomi subscription. Full disclosure – it’s a few months past the “best by” date… But it was completely sealed, so I’m giving it a go anyway. I followed the steeping parameters on the packet for the first 3 steeps, and then went with a further 4th steep because it still had such good flavor.

My leaf was a bit broken, so I was worried about this being bitter. But it definitely was not!

This is a very tasty, well-balanced sencha. It has a nice combination of both sweet and savory vegetal notes, along with a refreshing light citrus note. The most amazing thing about this one, though, is the tasty sakura note. It actually tastes like a very lightly sakura-scented sencha, even though there is no scenting here. I love sakura sencha, so I found this quite delightful!

The vegetal notes were a nice combination of sweet and creamy pea and edamame, along with more savory spinach and a touch of umami seaweed. The savory side was a bit stronger in the second infusion, and there was also a hint of very pleasant bitterness. The fourth (extra) steep was light and sweet, a lovely way to finish the session.

Yummy in my tummy… I’ll have to steep my favorite sakura sencha this way one of these days.

5g – 200ml – 175°F – 60/10/30/60s

Flavors: Bitter, Citrus, Creamy, Peas, Sakura, Seaweed, Smooth, Soybean, Sweet, Umami, Vegetal

175 °F / 79 °C 5 g 7 OZ / 200 ML

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It’s been a long time since I tried a new gyokuro, so I was really excited to open this one as soon as it arrived in mail. I used about 5g for this session and the amount of water was ranging from 70ml to 100ml.

Leaves in the preheated kyusu have a pungent smell of beef and brownies that is a little sweet and cooling too. Once they had been submerged in water, aromas like chicken broth and cedar come to the fore. On the other hand, smelling the empty cup is like sticking your nose into a bag with a mixture of gummy bears and nuts.

Overall, I found this gyokuro to have a remarkably balanced, yet evolving taste. It is very delicate and juicy.

For the first infusion, I use 50°C water for about 90s. It yields a super soft, coating and lubricating mouthfeel. The taste is brothy and crisp. Umami is in moderation. Flavours of pine and kale are the ones I can isolate.

Second infusion is a flash one with temperature close to 60°C. The liquor is full bodied, buttery and extremely thick with a slightly minty mouthfeel. Taste is very different from the previous one. It is nutty and grassy with a hint of butter. The protracted aftertaste evolves from savoury to sweet. It leaves a tingling and a bit drying sensation in the mouth and throat. One new flavour that I notice is cauliflower, but there are many vegetal ones too.

Steep number three is done with 70°C water for less than 20s. Again, the taste changed a lot. This time, it is more fruity and sour. I get notes like dried lime (limoo amani), leek and asparagus.

The last two infusions have again increased temperature to 75°C and 85°C respectively. The times also go up to 60s and 180s. These are finally displaying some bitterness. Steep #4 is distinctively medicinal with a hint of thistles. The last one is not bad at all, but doesn’t really bring anyhting new to the table.

All in all, I greatly enjoyed this gyokuro and can recommend it without hesitation.

Flavors: Asparagus, Bitter, Broth, Butter, Caramel, Cedar, Chicken Soup, Freshly Cut Grass, Fruity, Kale, Leeks, Lime, Meat, Medicinal, Nuts, Nutty, Pastries, Pine, Pleasantly Sour, Sweet, Sweet, warm grass, Thick, Umami, Vegetal

140 °F / 60 °C 1 min, 30 sec 5 g 3 OZ / 100 ML

Sounds so good, added to wishlist. Thanks Togo :D

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Discovery TTB #19

I’m generally not a big fan of Japanese green teas, but there was a large bag of this one in the box so I decided to give it a shot. The leaves brewed up to the brightest lime green tea I’ve ever seen! The flavor was unique: quite savory and a bit salty, reminding me of seaweed or perhaps a seafood broth. Not something I’d personally care to drink again, but it was a unique experience and I’m glad to have “discovered” it in this box!

Flavors: Fish Broth, Salty, Seaweed

170 °F / 76 °C 2 min, 0 sec 1 tsp 12 OZ / 354 ML
Mastress Alita

Kabusecha is sort of a tea processed somewhere between a high-grade sencha and gyokuro, but isn’t really seen very much over here. I figured it was enough of an oddity to include even though I knew it is an odd flavor, to be certain. And yes, those very deep green colors and marine notes are normal! They are quite high in theamine and amino acids. I can never drink the deeply green sencha, kabusecha, or gyokuro in high quantities, I always have just a little amount, like a shot glass worth, at a time, because that umami sea sort of flavor is so rich and not my favorite profile, but I get such an energy boost from it. I guess I equate it to those little shots of wheatgrass juice, hahaha. Not particularly pleasant to sip on, but good for you, and not so unbareable that I can at least drink a very small amount at once.


It was definitely a unique experience, so thanks for giving me the chance to try it!

Lexie Aleah

Japanese Green teas are a favorite of mine! I don’t believe I’ve tried Kabusecha before though. Will have to keep an eye out for it.

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