Most senchas are steamed. This gives them the oceanic, grassy flavor for which they are known, However, in a remote area of Shizuoka, Ashikubo Sencha is produced using a very traditional, but completely different, technique: it is wood-roasted. This processing method gives Ashikubo an extraordinary flavor that cannot be found in any other type of sencha.
Broad, matte green leaves with a fruity, fir-like aroma produce a feather-light brew with scents of fruity, green extra virgin olive oil, fresh pinewood, green cornhusks and steamed corn. The flavor has an up-front, big and bold astringency with grainy notes of toasted barley and dried sweet maize. Toasted cashew butteriness and walnut skin astringency round out the aftertaste.
Although Ashikubo Sencha is singular in its flavor, oolong lovers will delight in the unexpected honey orchid undertone and evolving complexity that recall our Bao Zhong and Dong-Ding Oolongs.