Infuses to a deep golden-green liquor with a floral and slightly grassy bouquet. The flavor is soft, yet full in the mouth, with low astringency. It is a flavor that reminds one of the elegance of Kyoto. Uji is famous in Japan for its high quality sencha and matcha, and for its long tea history. In the 13th Century, Buddhist Priest Myoe of Kozanji Temple planted seeds brought back from China by his Zen master Eisai. This happened at Toganoo Fukase in Kyoto, and the seedlings were replanted in Uji to start production there. Tea culture spread from Kyoto to the rest of Japan through the vast population of courtiers, clergy, and samurai based there and Uji was the main producer of tea at that time. Also, the technique for producing the sencha we know today was invented in Uji by Nagatani Soen in 1738. This manufacture method helped tea drinking to further spread among all classes around the country.Temperature: 175° F
Amount: 3 grams
Steeping Time: 10-60 seconds
The dry leaf aroma is deeply savory with notes of freshly ground nuts.
The liquor is light yellow-green with a savory aroma of macadamia nuts and cooked edamame. The taste is savory, nutty, and grassy green with a long sweet green finish.
For the purpose of this review I initially prepared this sencha following the suggested directions, steeping for 1 minute, then 15 seconds. The third infusion was very mellow after a 10 second steep, so I increased the time to one minute with good results. The aroma from dry leaf to infusion was deliciously umami-filled and the taste was nicely balanced with savory notes of nuts and bright notes of sun-warmed grass. The refreshing sweet green finish seemed to go on and on.
This tea was purchased by me.
This tea was purchased by me.
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