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“It’s hard to believe I’ve never logged this before. I must’ve gone through a pound of it this year alone! It’s a very refreshing sencha. Light and fruity with some alfalfa notes. It changes...” Read full tasting note
“This is another tea that I picked up at Whole Foods recently in the bulk section. I go to Whole Foods only occasionally and it’s usually for tea, I’m much too broke to buy my food there hehe. I...” Read full tasting note
Origin: Shizuoka, Japan
Plucking Season: Early Spring
Introduction: Shizuoka located in the center of Japan, is an ideal tea growing region with an average annual temperature of 60°F. With the exception of the northern mountainous region, the prefecture has a mild maritime climate and snow is rare on the plains. Teas from the prefecture will vary in taste based upon the season of the year, elevation, and method of steaming the leaves. The Art of Sencha, also referred to as ‘The Art of Steeped Tea’ was introduced into Japan in the second half of the seventeenth century. Most of the people responsible for this were refugees, monks and intellectuals from China, who fled their country after the fall of the Ming dynasty in 1644. Tea scholars have stated that Sencha, as a tradition of drinking tea, has contributed highly to developing the aesthetic sensibilities of the Japanese, similar to ‘Chanoyu’ or the ‘Powdered Tea Ceremony’.
Flavor Profile: Jade color brew with a bright, grassy and oceanic aroma, and a smooth, mildly sweet taste.
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It’s hard to believe I’ve never logged this before. I must’ve gone through a pound of it this year alone!
It’s a very refreshing sencha. Light and fruity with some alfalfa notes. It changes slightly with different brewing factors and is fairly forgiving for sencha. And just as important as taste is the organic factor. It gives this tea cupboard tenure in big green canister.
This is another tea that I picked up at Whole Foods recently in the bulk section. I go to Whole Foods only occasionally and it’s usually for tea, I’m much too broke to buy my food there hehe. I knew that I wanted a Japanese green. That brisk, refreshing vegetal character has been calling me all week and I had none at home.
I was honestly pretty impressed by the appearance and aroma of the dry leaf. The leaves were in pretty large and regular pieces and posessed a nice dark emerald color. The smell was a bright mix of hay and fruit. Once brewed, the overall flavors matched what I had expected based on the smell: a bit of the usual vegetal flavor (fairly light), some “hay” flavor reminiscent of a Chinese white tea, and some pleasant and refreshing fruit notes. I can’t put my finger on what fruits I would say it evoked, but if I had to pick one I suppose it might be melon. Not bad stuff.
Flavors: Fruity, Hay, Vegetal
