I was finishing off some Den’s Fukamushi-Sencha Maki at the time that I opened a sample of this one, and I was so impressed by the bright sweetness in contrast to the more umami taste of the fukamushi that I ordered more, along with the Sencha Zuiko. So far, I can’t tell much difference between the two, except perhaps a little more umami in the Zuiko. When I do think I can tell a difference, I actually prefer the Shin-ryoku. It’s a nice morning cup of tea.
And yes, it is temperature sensitive. I do my first infusions at 160 F 30" and may let a 2nd or 3rd get as hot as 170 for a shorter time, but no hotter. I’m a bitter-wimp.
Preparation
160 °F / 71 °C
0 min, 30 sec
