Country of Origin: Japan
Leaf Appearance: deep green with bright petals
Ingredients: organic green tea, organic safflower, organic coconut, organic banana pieces, organic flavor
Steep time: 3 minutes
Water Temperature: 175 degrees
Preparation Method: porcelain teacup and mesh infuser
Liquor: yellowish green
Sencha and banana sounds like a really odd flavor combo. That of course made this blend instantly appeal to me. The only teas that I could ever recall having banana in them were rooibos based. The taste was vegetal, fruity and sweet. The unusual pairing worked well and I was so glad that it didn’t taste artificial at all. They have an excellent line of teas but Chambre de Sucre is probably best known for their artisan sugars. I added one of their adorable mini hearts to my cup and the touch of sweetness really made the flavors pop. This tea was even better as an iced tea. The umami of the sencha became much more prominent. Each of Chambre De Sucre’s teas are named and numbered after Lisa’s family members. This one is named after the place in Japan where her father is from and it is numbered 6 for his birthday. It adds a uniquely personal touch that I really enjoy.
Kyushu sample provided by Chambre De Sucre.