Sencha Koshun Organic

Tea type
Green Tea
Ingredients
Not available
Flavors
Citrus, Floral, Grassy, Nuts, Bitter, Broccoli, Flowers, Green Apple, Kale, Meat, Pastries, Sugar
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
165 °F / 73 °C 1 min, 30 sec 5 g 6 oz / 175 ml

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2 Tasting Notes View all

  • “Another go to Sencha for me. The leaves are just a bit larger due to the cultivar, and it’s lovely. At 167f for 2 minutes on the first infusion, the lime green liquor gives me a unique floral and...” Read full tasting note
    85
  • “Another green tea I got from CS. I was intrigued by the description, and the tea didn’t disappoint – it is indeed quite unique for a Japanese green tea. The floral aspects are very strong, mostly...” Read full tasting note
    87

From Camellia Sinensis

Cultivar: Koshun
Producer: M. Izawa
Altitude: 400m

This Sencha from Shizuoka region comes from a rare cultivar called Koshun and is known for its intense floral bouquet.

The infusion of its large beautiful leaves produces a full and silky liquor, slightly tangy, evoking sorrel. Rich aromas of white flowers (lilies), citrus zest and almond coexist with its herbaceous character.

Well balanced, this tea offers a remarkably long persistence.

About Camellia Sinensis View company

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2 Tasting Notes

85
13 tasting notes

Another go to Sencha for me. The leaves are just a bit larger due to the cultivar, and it’s lovely. At 167f for 2 minutes on the first infusion, the lime green liquor gives me a unique floral and fruity array, together with a meadow grassiness. This is a very unique and lovable characteristic of sencha for me.

Second infusion, I bump it up to 185f and brew it for 3 minutes to get more caffeine out of it. It doesn’t disappoint, as a lot of it’s brighter notes covers up the bitter nature of caffeine.

The Koshun Cultivar in general is lovely in comparison to Yabukita. They both have their ups, and in the case of Koshun, it’s a bit more forgiving with brewing, and not as finicky. An indulgent introduction to someone who may be new to Japanese Tea!

Flavors: Citrus, Floral, Grassy, Nuts

Preparation
165 °F / 73 °C 2 min, 0 sec 4 g 7 OZ / 200 ML

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87
965 tasting notes

Another green tea I got from CS. I was intrigued by the description, and the tea didn’t disappoint – it is indeed quite unique for a Japanese green tea.
The floral aspects are very strong, mostly in the aroma and the aftertaste. At times it even reminds me of a Taiwanese high mountain oolong. However, it has lighter body and silkier mouthfeel than those tend to have.

Smelling the dry leaves in preheated kyusu produced an association of poppy seed pastries, and some flowers. The latter were then complemented by a sort of meaty aroma after the rinse. The colour of the liquor is fairly light, but still bright green as you’d expect. It tastes crisp and fresh with good amount of bitterness and very little astringency. There are notes of rapini, green apple, and distinctive sugar sweetness.

Flavors: Bitter, Broccoli, Floral, Flowers, Green Apple, Kale, Meat, Pastries, Sugar

Preparation
165 °F / 73 °C 0 min, 45 sec 5 g 5 OZ / 150 ML

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