I thought that this tea was really interesting because it was grown in the Yamamotoyama Brazilian tea gardens. I’ve only rarely heard of tea being grown in Brazil, let alone something as distinctly Japanese as sencha. The dry leaves were deep green and had a fresh, clean aroma. I made this tea in a kyusu using 160 degree water and three subsequent 40 second infusions. The liquor was a vibrant, almost neon yellow-green color.
This tea was just slightly vegetal with notes of melon and there was very little astringency. It was what I like to call a chocolate covered pretzel tea, sweet but with a striking saltiness that lingered long after I finished my last sip. Salty and sweet is one of my favorite flavor combos so this tea was right up my ally. I did three steepings but I felt like I could have squeezed out a few more if I was actually capable of consuming that much tea in one sitting. I would definitely recommend this tea.