Friday, May 14, 2010
The liquor was a deep gold color and smelled exactly like sticky rice. The first infusion was quite bitter and grassy tasting but after that it mellowed out dramatically. It was reminiscent of genmaicha but even nuttier tasting. There was a lingering sweetness in the back of my throat after each sip. I lost count at six steepings and the flavor did not dissipate in a noticeable way. My gaiwan pouring technique isn’t so great so there were lots of tiny leaf particles. That was quickly remedied with a strainer. I would definitely recommend this tea.