This bancha is another first for me. I’m still waiting for my scale, so these generously offered pre-packed samples are proving to be very helpful (though to be honest, I wish I had more black teas and oolongs). I steeped 5 g of leaf in 150 ml of 160F water for 60, 20, 30, 40, 60, 90, 120, and 240 seconds.
With its collection of twigs and leaves, this bancha definitely looks like a rustic stem tea. The dry aroma is of grass, honey, butter, and roast. As another reviewer mentioned, this tea tastes a lot like genmaicha, with grass, roasted grains, honey, hay, and seaweed impressions. It reminds me of something served at a sushi restaurant. The next couple steeps have flavours of toasted rice, saline, spinach, and butter, along with grass and gentle roast. The final steeps have notes of earth, metal, popped rice, and grass.
This is a pleasant tea that I probably steeped too many times. I think it would go well with food and am craving sushi now. :)
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Flavors: Butter, Earth, Grain, Grass, Hay, Honey, Metallic, Nori, Roasted, Saline, Spinach, Toasted Rice, Vegetal
