This was the third Asamushi-style sencha I tried from Norbu. I didn’t know much about the leaf cultivar going into it, but it possessed a wonderfully vanilla scent to the dry leaves. That same characteristic also translated to the liquor’s taste. I never call sencha creamy, but this definitely was on the foretaste with a strong fruit note. My heart still belongs to guricha and Fukamushi-style senchas, but this ranks well up there.
Full Review: http://www.teaviews.com/2011/04/16/review-norbu-tea-2010-spring-yamakai-sencha/
Preparation
140 °F / 60 °C
2 min, 30 sec
