This is one of the last Japanese teas left in my collection after strenuous sipdown efforts, and the only tea I could reasonably use for the prompt “oceanic notes” since I already used by culinary matcha for “a tea smoothie.” I purchased this tea in 2019 from the Portland Tea Fest; both myself and my friend Todd were impressed by this one at Japanese Green Tea Co’s booth. (I also paid a lot for it, and could’ve used this for “a pricey tea” as well…)
It has a strong buttery, vegetal aroma… Like copious amounts of melted butter over steamed asparagus and spinach. There is also a saline-like umami note on the nose, that mixed with the strong vegetal notes evokes seaweed. It is quite umami, with a thick salty vegetal flavor, but it is also very smooth. The tea is grown using the chagusaba method, which supposedly causes it to be naturally sweeter than many Japanese greens.
It’s a very pleasant sencha, full of smooth, silky butter and oceanic umami vegetal notes. Given the weather, I’ll probably be opting to cold brew it in the future.
Flavors: Asparagus, Butter, Ocean Air, Salt, Seaweed, Silky, Smooth, Spinach, Umami, Vegetal