A lower and slightly longer steeping time really brings out the sencha base which gave the tea a slightly grassy taste but it’s too light to really be astringent and it has a nice savory undertone that goes nicely with the toasted rice.
I’m a university student in her twenties who’s currently working her way toward a Bachelor of Natural Resource Science degree. I love both science and science-fiction and I’m a history nut on top of that. Maybe I should just call myself a nerd and leave it there. ;)
I’ve been drinking tea since I was young but it’s only in the past couple years that I’ve become interested in the good-quality stuff.
British-Columbia, Canada
