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“Like the Sakura no Kocha from this company, this was also a gift from Todd from his Japan trip in spring of 2018. Thanks Todd! This one also uses salt preserves for its sakura leaf, of which I’m...” Read full tasting note
It has a good combination of the aroma of cherry leaves and the umami (savory flavor) of sencha. Please enjoy your tea time when you get a pleasantly warm spring day.
Directions (for one serving): 1) Place 3g (about 1 tbsp full) of tea leaves into the pot. 2) Pour 140ml of hot water (80C). 3) Steep it for 1 minute. Then pour the tea to the last drop.
Please adjust the amount of the tea leaves and steeping time if you like.
Caution!: Be careful of hot water. Do not use left over tea leaves again. Use up the contents as soon as possible. Store in a cool, dry place and avoid other lingering scents.
Ingredients: Sencha green tea, salt-pickled sakura leaf (sakura, salt), yaki-myoban
Company description not available.
Sakura no Kocha (Black Tea with Cherry Leaves)
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Kensington Tea Co.Like the Sakura no Kocha from this company, this was also a gift from Todd from his Japan trip in spring of 2018. Thanks Todd! This one also uses salt preserves for its sakura leaf, of which I’m not a fan, but I felt obligated to still try at least one cup straight and hot.
That briny/saline taste from the salt is far stronger/more apparent on the green tea base (though the Assam base of the Sakura no Kocha was very astringent, and that bitterness is probably what hid it so much on that other tea)… I just can’t seem to become a fan of that taste, even though I like the odd floral/cherry taste of the sakura itself. While not its freshest, the green tea is more on the vegetal side than the marine side, which I appreciate, tasting a little grassy, a little spinachy, and a little buttery.
Honestly, if it wasn’t for the saltiness in the flavor, I would enjoy this a lot more. For now I’m using these sakura teas as food flavorings to use up the tea.
Flavors: Butter, Cherry, Floral, Grass, Sakura, Salt, Spinach, Vegetal
