Sencha Mt. Fuji

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Green Tea
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From Single Origin Teas

Senchas are prized in Japan. They are steam dried to halt oxidation, giving rise to a rich palate of freshly cut grass and sea notes. This Sencha grown on Mt. Fuji in the Shizuoka district is picked earlier in the season than Banchas. Mt. Fuji offers rich, fertile soil that provides optimal growing conditions for tea in the region, and these spring pluckings are the ultimate example of Japanese green tea.

There are several ways to enjoy drinking Japanese green teas. Apart from the usual leaves in hot water technique, an alternative method is to apply an ice-cube on top of a teaspoon of leaves (we fine it works best in a small jam jar). Once the ice has melted, press the water out of the leaves using a spoon and enjoy a super-concentrated “tea shot”. Be warned though: it is very green and very astringent to the point of mouth puckering.

We strongly urge you not to use boiling water with this tea. Instead, let the water cool for several minutes. This will ensure that the leaves are not burned.

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1 Tasting Note

101 tasting notes

I haven’t purchased any unflavored sencha in awhile so I don’t have much to compare it to other than my less than youthful tin from Ippodo. I had wanted to use up the last of it before I opened this sample, but I got up early this morning and needed a bracing cup of something STAT so this is what I grabbed. I kind of wished I waited since I was in too much of a hurry to really take notes.

I remember the leaves being a remarkable deep dark green and it brewing to a color that made me wish that I was using a white cup. It had some astringency, and some vegetal flavors, so pretty much solid sencha. I was in a hurry so after one brewing I threw the rest of the leaves in a mason jar with some water to cold brew in the fridge so it’ll be ready first thing tomorrow. Hopefully I grabbed the right jar and it won’t taste like sauerkraut.

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