Before event starting to brew this tea, knowing I’m about to take notes on my experience, it hits me how little I’ve paid attention to what Japanese green teas taste like. Now, to take a moment and appreciate fully.
The dry leaves give me hint of seaweed, and nori. Sweet and umami.
The first steep’s liquor is yellow with strong green tint. Smelling it, I get some nuts. It’s a very warming smell.
A quick look at the wet leaves reveal how brightly green they are, so I ran around the room with the teapot in hands, trying to catch the best natural light to fully enjoy the sight.
I left my first steep cool down quite a bit before sipping it. I get the typical umami flavours of Japanese green, with a slight bitterness at the back. I take the time to analyse what flavours hit me. And the more I think, the more I’m reminded of clams, with a heavy iodine taste at the back of my tongue.
On the second steep, the tea is a bright yellow. The aromas are warmer. Cooked vegetables…possibly string beans. It feels like everything sea-like is now gone.
A pleasing sweetness lingers at the back of the tongue.
The third steep continues in the same vein as the second, still going strong. The fourth steep starts to dilute down, becoming a bit more watery.
Overall, a highly pleasant sencha.