Dry leaf smells great; vegetal and sweet.
The liquor is a light, vibrant green. Aroma of sweet baby asparagus and hay. Wow. This is really good. It’s like a sweeter version of sencha. But calling it sweet isn’t quite right, as it’s still savoury. It’s hard to describe. This tea starts on a sweet delicate note, and then quickly crescendos with a strong (but it’s not a “loud” kind of strong, it’s more of a depth?) sencha flavour, before rounding down with punctuated mellow notes of grass, baby jasmine and umami.
Also, I read online that a lot of people eat the leaves, so I tried that tentatively (As a small child I also tried eating a rabbit dropping after my father convinced me it was a raisin. It was not a raisin. Granted that is neither here nor there, but will hopefully serve as an amusement at my expense). Leaf report: I think there was some water left in with the leaves, so they’re a bit bitter. But I enjoyed the texture and if I had Ponzu on hand to add to them, I bet they’d be quite yum!
Flavors: Asparagus, Hay, Jasmine, Sweet, Warm Grass, Umami
Preparation
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that sounds very much like something my dad would have done to me!
Ponzu is super yummy on the leaves, I have also sprinkled some furikake on it which made it really tasty, reminded me of a really mild seaweed salad
Thanks for the rec Amanda, I’ll pick some up! :)
that sounds very much like something my dad would have done to me!
Ponzu is super yummy on the leaves, I have also sprinkled some furikake on it which made it really tasty, reminded me of a really mild seaweed salad
Thanks for the rec Amanda, I’ll pick some up! :)