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This one sold out quickly last year, so I had to try it out this time around. I’d say Yuuki-cha’s description is spot on. It’s definitely not your typical Japanese sencha—less vegetal and more fruity, floral, oceanic. If chlorophyl had a named flavor, I’d add it to the list. It has a very nice body for a light-steamed sencha. The tea liquor is clear yet more green than some gyokuro I’ve had. It induces a very calming and cooling feeling. It’s perfect for summer.

For those that care, I brewed this with a gaiwan and rough-clay yakishime kyusu. The early steeps with the gaiwan are more sharp and floral—even somewhat grassy. The kyusu brewed a more balanced and aromatic cup with more distinctive mineral and moss/sweet forest notes. Taste-wise, I can’t say I prefer one brewing method over the other, aside from the kyusu being more aesthetically pleasing, which enhances the whole sencha-drinking experience, IMO.