Initial impressions. On opening the bag I was greeted with a funky, fruity smell like maybe a nectarine or plum that gave way to hay, spring/summer grass, and almost meatiness. The brew was intensely savory with a solid returning sweetness. Spinach, sweet grass, seaweed, and a ton of umami. Broccoli crowns that have been steamed until soft. Buttery mouthfeel. Even though the leaves don’t have much of an intense green going on like a gyokuro, I would suspect a relatively high theanine content based on the taste.


I found this tea to get too astringent too quickly brewed in a gaiwan, even after dropping the temp and time. However, it’s quite good brewed western, ~5g to ~330g water, 180’F, for 2 minutes. Brewing this way really tames the bitterness and astringency but keeps the brothy and crisp brew.

Flavors: Hay, Sweet, warm grass, Umami

185 °F / 85 °C 0 min, 15 sec 6 g 3 OZ / 88 ML

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