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“excellent tea. low caffeine level. lighter, yellowish color compared to the bright green of sencha. Fresh, vibrant dry leaf, as usual with hibiki-an. I used fairly precise temperature, leaf...” Read full tasting note
Sencha is harvested three or four times a year. But with each harvest, the tea becomes slightly lower in quality. This is why the first flush, or Ichiban Cha, is the best. All of our Sencha products are made exclusively from Ichiban Cha.
Sencha contains more of the beneficial nutrient catechin than other green teas, because it is grown in full sunlight, thus it becomes yellowish green in colour. Sencha tastes gently astringent and smells wonderfully fresh.
Our Sencha Karigane is an excellent value. It is made with Karigane (stems and veins) of the highest-quality Sencha such as Sencha Premium.
Karigane stems are rich in Teanin, the constituent found in Gyokuro and Matcha grown in defused sunlight 20 to 30 days before the harvest. Teanin provides an element of sweetness and flavor to the tea.
In contrast, traditionally-made Sencha is known for having an excellent balance of sweet and bitter flavors and a refreshing aroma. Sencha Karigane differs from basic Sencha – it’s more sweet and less bitter.
Like Gyokuro Karigane, Sencha Karigane is less expensive than basic Sencha, so you can enjoy a high grade flavor and aroma at a reasonable price!
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excellent tea.
low caffeine level.
lighter, yellowish color compared to the bright green of sencha.
Fresh, vibrant dry leaf, as usual with hibiki-an.
I used fairly precise temperature, leaf weight, water volume and steep time during this sessions, using thermometer, timer and scale.
First infusion minral-umami, sweetness and a touch of pleasant bitterness, very thick ‘soupish’ tea liqud.
second infusion onwards: thinner than first. a faint almost tart floral fruity aroma detectable on exhale after sip.
