Have you been searching for an excellent sencha to experience? Find out more about a wonderful experience that may be just what you are looking for.
When I read about Japanese green tea and sencha a few weeks ago, I had an interesting thought. The author described his first time in Japan and his first time drinking green tea upon getting off the plane. He spoke of the experience as the tea infused with the water. I have drunk a lot of green tea, but I am currently studying and focusing on Japanese green tea. Tea has pushed me to find what is meaningful to me, and I think after all of these years, I am starting to see that Japanese green tea may just be it.
With that being said, when I did my first cupping and tasting of Osada Tea: Shincha Spring Sencha Green Tea, that first sip was a new experience. I had that weird, interesting sensation of the tea being part of the water.
In this review, you will learn more about Osada Tea: Shincha Spring Sencha Green Tea.
What is shincha?
Shincha, also known as “new tea, is the first harvest of sencha green tea. This is done in Spring and is highly coveted. It is usually available in limited quantities, which adds to the tea’s prized nature.
Shincha Spring Sencha Green Tea Dry:
There is no heavy sheen on this sencha tea, unlike a gyokuro. It maintains some of its needle-like structure but is broken up into smaller pieces. The tea has a darkish green color. The aroma has some hay, cut grass, a bit of seaweed, and asparagus.
Shincha Spring Sencha Green Steeped:
The leaves expand into this mushy texture, and you get to see all the different leaves. The aroma is cucumber and steamed vegetables, with a bit of marine that lingers.
The taste, though, was exceptional. As a deep steamed (also known as Fukamushi), this liquor had a heady, rich, and deep flavor. It coats the tongue and teeth. There are vivid notes of spinach, combined with thyme, ocean mist, and a little corn. The sip lingers quite a bit, and there are a little bit of straw notes on the back end.
As I steeped this further, the vegetable notes came to the front more and more, and the marine notes lessened. What an experience and unforgettable taste.
Origin: Haruno Village, Shizuoka, Japan
Preparation: A tablespoon of tea. First steep is water at 165 degrees that just covers the leaves. The second step was water at 170 degrees, about 150ml of water for about 20 seconds. The rest of my steps are at the same temperature and with the same amount of water for about a minute.
You can learn more about this tea and purchase it on Yunomi.Life.
For more green tea, check out my review of Shino Competition Kamairicha!
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