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“Tea profile is grassy, reminiscent of a freshly moved lawn. There is slightly astringent notes that help to fill out the tea’s grassy body. The nose is herbaceous and misty while the tail is clean...” Read full tasting note
Refreshing, elegant flavor
Made from yanagi tea leaves—which have been allowed to grow larger than sencha tea leaves—Wakayanagi is a bancha possessing a refined taste, with a sunny fragrance and refreshing sharpness.
Tea profile is grassy, reminiscent of a freshly moved lawn. There is slightly astringent notes that help to fill out the tea’s grassy body. The nose is herbaceous and misty while the tail is clean and clear with no aftertaste and a emerald green liqueur.
A note about this tea, it is a green although unlike typical green teas, which are brewed between shrimp eye and crab eye, this is brewed to dragon water. As such, the tea should be flash steeped. Any longer and the liqueur will quickly brown, the tea will overstep and the umami will be lost.
Lastly, if you can try to brew it over binchoutan or lump charcoal. If you are unable to, then try alchohol and if that is not possible an infrared element. The charcoal brings the most flavor out of tea in general and penetrates the leaves more thoroughly than any other fuel method.
Flavors: Astringent, Grass, Herbaceous
