This tea was given to me, so I don't know much about it other than it is a sencha from Shikoku, the smallest of the four main islands of Japan. I presume this tea comes from an area formerly known as Awa, now part of the Tokushima Prefecture.
It has a strong aroma, spicy, cilantro and tomatoes come to mind. The leaves are coarse and thick, with bits of twigs.
It tastes like asamushi, light with subtle hints of karigane, a faint sweet finish, and a whisper of astringency. Yet it has a hearty mouth feel. I like it.
Use lots of leaf. Good for 2-3 infusions.
7 comments:
Is the leaf really that brown? And the liquor that green? How can that be?
It sounds very interesting indeed.
Sal, not an hour ago I was thinking it had been forever since I've heard from you on this blog.
Allowing for variation in lighting and exposure, yes, that's the color of the leaves. The tea of course isn't that green. The blue chawan really enhances the geeen liquor.
Look, this tea may be good.
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Allowing for variation in lighting and exposure, yes, that's the color of the leaves. The tea of course isn't that green. The blue chawan really enhances the geeen liquor. 2945abc45 0304 cheap software
Awacha is an excellent sencha, Yabukita type, grown by dedicated farmers around Awa mountain. I like to drink this tea. Awacha is steamed shorter time than sencha so suppose to preserve more vitamine C than other greens from Japan.
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