The color of sencha is a stereotypical greenish golden color. This ones a little more on the gold side.
Depending upon the temperature of the water in which it is decocted, the flavor will differ.
With relatively more temperate water, it is relatively mellow; with hot water, it is more astringent and bitter.
Cold brewing will help make for a more mellow cup.
If you’re used to supermarket sencha or green tea served in restaurants, you’re in for a treat.
This sencha is on a whole different level.
It’s full of green tea flavor, without being overly bitter or astringent.
If you like green tea you’ll love this sencha.
The only thing you have to differently with this sencha, is use a thermometer and timer.
It will make a noticeable difference and you’ll enjoy it much more. I promise.
In order to make sencha, the green tea is first steamed for between 15 and 20 seconds to prevent oxidization of the leaves. This process also gives the Japanese tea it’s characteristic flavor and aroma that set it apart from green tea from other countries. The leaves are then rolled, shaped, and dried which is why it’s often in this shape when you buy a Japanese sencha.
One of senchas characteristics is little bit of astringency along with a little bitterness which make it a great accompaniment for dessert.
This sencha is composed of Yabukita (薮北) cultivar of Camellia sinensis from Saga, Japan