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“Wow, did not think this would hold up so long while the Pinnacle has deteriorated so much. Both are still very good, but this still tastes freakin’ awesome. This has been vacuum-sealed (after...” Read full tasting note
Sencha contains more of the beneficial nutrient catechin than other green teas, because it is grown in full sunlight, thus it becomes yellowish green in colour. Sencha tastes gently astringent and smells wonderfully fresh.
Sencha Super Premium is one of our highest-quality Sencha tea. Each leaf is specially selected and carefully picked by our farmers’ skilled hands.
Tea leaves which are hand picked have a remarkably enhanced flavor that is far superior to leaves which are harvested by machine. This is because tea trees whose leaves are harvested by hand grow much better than tea trees whose leaves are harvested by machine. (For more information, http://www.hibiki-an.com/readings/four-seasons-of-green-tea.html#99)
Hibiki-an is able to provide premium quality tea because we are located at Ujitawara, where the misty climate, sloping hills, warm days and cool nights provide an ideal setting for tea plants to thrive. Our Sencha Super Premium is grown closest to the river, where the soil is most fertile. Tea leaves for this item grow at the tea farm in Obuku area where is the birth place of Uji tea and known for the highest grade Sencha producing center. (For more information, http://www.hibiki-an.com/readings/history-of-green-tea.html#2)
The features of this tea are the excellent flavor brought about by being hand picked and the perfect astringent aroma which is produced and enhanced by the mountain ravine geography.
Even in Japan, tea leaves of this quality are difficult to find, so we are very pleased to be able to offer you Sencha Super Premium.
Features of this tea:
Mellow Aroma – 5/5
Refreshing Aroma – 5/5
Roasted Aroma – 0/5
Sweetness – 1/5
Flavor – 5/5
- ‘Yabukita’ Breed
- Specially hand-picked
- Finished in the traditional Uji/Kyoto style
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Wow, did not think this would hold up so long while the Pinnacle has deteriorated so much. Both are still very good, but this still tastes freakin’ awesome.
This has been vacuum-sealed (after flushing with a mix of N2, CO2, and Argon) since June and kept around 13C this whole time with very little temperature flux, so I kinda hoped it would still be good. I opened up the Pinnacle about a month ago (nearly the same storage conditions apart from a wider temp range from 13-21C) and was really disappointed with the quality drop, though I wasn’t surprised. Still good, just not wondrous.
I bought this in May and it has actually changed very little since June – especially considering Hibiki-an makes a point of selling Shincha with slightly higher moisture content. Even after vacuum-sealing, most of ‘em decline sharply around 6 months.
Brewed 7g leaf per 200g 75C water in a non-porous Kyusu with about 2cm headspace. Three back-to-back 1 minute infusions with water 92-89C in the kettle weighed out into a glass Chahai to settle down to 80C for pouring onto the tea, which evenly knocked down to 74-76C in the Kyusu.
This still smells and tastes great. Mellowed out from the potent vibrancy it once had, but it’s more approachable this way. Also, the bitterness is a tad lighter and sweetness a little higher (particularly in third infusion).
Leaves are bright “radioactive” green with stripes of green-yellow and folds closer to hunter green. Looks a lot like strips of grass cut lengthwise into quarter-widths. Somewhat lower percentage of small broken bits than most Senchas… Actually a little less than my bag of Pinnacle, which may be a part of why one staled a bit more.
Dry fragrance is like a watered lawn in spring. Wet leaf aroma is the smell from the mulch bag after mowing that lawn. Liquor aroma is the smell of an overgrown yard after a shower or heavy watering on a warm day (about the same smell from a rice field) and a tinge of hay or the smell that comes off a tatami mat.
Really good body for Sencha. Right at the higher end of what I’d call medium body for the first infusion. Light, crisp acidity and faint astringency are both evocative of Jade Rice. There’s this rich pollen character in the first infusion that drops to coyote bush flower notes in the second and light carnation notes in the third infusion. Very refreshing, lightly grassy-floral with a lingering vegetal sweetness. Second infusion has a light tartness like a bing cherry, but it’s just an accent note. The third infusion’s finish is surprisingly evocative of the finish left by peanut butter on wheat toast… Now that’s a characteristic I’ve never gotten nor expected of a Japanese green! Just a light accent in the third infusion’s aftertaste, but really pleasant and interesting. It sticks around for several minutes, too. Yummy and unexpected.
This is an excellent tea that is a great call-out to spring. It’s kind of uncomfortably warm out today, so I’m in summer-tea mode. Yesterday was 26C out! I guess California’s skipping straight from Autumn to Summer with only a couple weeks of spring-like winter between. As a foul weather outdoorsperson, I’m a little at a loss for my usual birding, hiking and kayaking season, but it is certainly helping me burn through my holdout green teas that are hiding about.
