The first thing I noticed when opening the tin was the color of the leaves: a reddish-greenish-brown. Apparently these leaves are roasted, and the scent of the leaves definitely says “burnt.”
The liquor smells like Genmai Cha, with a roasty, malty scent. The taste is also much like Genmai Cha, without the rice taste. The usual grassiness of the green has been replaced by a toasted, almost burnt taste, with a bit of smoke. I have to admit that I was expecting quite a bit more out of this tea after reading the description.
Preparation
180 °F / 82 °C
3 min, 0 sec
