Sencha Koshun Organic

Another go to Sencha for me. The leaves are just a bit larger due to the cultivar, and it’s lovely. At 167f for 2 minutes on the first infusion, the lime green liquor gives me a unique floral and fruity array, together with a meadow grassiness. This is a very unique and lovable characteristic of sencha for me.

Second infusion, I bump it up to 185f and brew it for 3 minutes to get more caffeine out of it. It doesn’t disappoint, as a lot of it’s brighter notes covers up the bitter nature of caffeine.

The Koshun Cultivar in general is lovely in comparison to Yabukita. They both have their ups, and in the case of Koshun, it’s a bit more forgiving with brewing, and not as finicky. An indulgent introduction to someone who may be new to Japanese Tea!

Another green tea I got from CS. I was intrigued by the description, and the tea didn’t disappoint – it is indeed quite unique for a Japanese green tea.
The floral aspects are very strong, mostly in the aroma and the aftertaste. At times it even reminds me of a Taiwanese high mountain oolong. However, it has lighter body and silkier mouthfeel than those tend to have.

Smelling the dry leaves in preheated kyusu produced an association of poppy seed pastries, and some flowers. The latter were then complemented by a sort of meaty aroma after the rinse. The colour of the liquor is fairly light, but still bright green as you’d expect. It tastes crisp and fresh with good amount of bitterness and very little astringency. There are notes of rapini, green apple, and distinctive sugar sweetness.