This was an interesting experience. At first when I opened it up, the orangey perfume was really bright and intense; it tapered off as I was getting it ready, but as soon as the water hit the leaves, the perfume blossomed again. I let it steep for closer to two minutes, because the water wasn’t quite hot enough for a 30 second steep to cut it. At first, all I tasted was the Sencha; as it cooled, the orange flavor developed more, and I sweetened it, bringing out even more of the orange flavor. I would definitely try this one again, with properly boiling water, and see how it goes.
Preparation
200 °F / 93 °C
1 min, 0 sec
