Shame on me — I picked this one up thinking it would be closer to a typical Japanese sencha, but even the picture here shows it to be Chinese — leaves that are less tightly rolled and more of a greenish-gray color than a deep green. Brewed, this tea produce a nuttier, vegetable flavor profile instead of the grassy, savory, sea-air profile I like in my sencha.
It’s not bad by any means, and I’ll try it again later on its own merits, but I was expecting more of a typical Japanese green tea with this — just a PSA.
Flavors: Nutty, Vegetables
Preparation
175 °F / 79 °C
0 min, 30 sec
2 tsp
6 OZ / 177 ML
