This Kabusecha is a delicate and well balanced tea with little bitterness or astringency and a velvety mouthfeel. It doesn’t seem have any sharp or particularly strong characteristics, although the sweetness can be quite interesting at times – it reminds me of both Yi Wu shengs (Yi Shan Mo) and light-roasted high mountain Taiwanese oolonsg (Shan Lin Xi). It’s a great morning tea for days with savoury breakfast; my default choice for morning tea with sweet breakfast are blacks.
The aroma emerging from the preheated kyusu bears resemblance to pastries, rye bread, pollen, and cut grass. It gets weaker throughout the session though. Taste is crisp, bready, tart, and savoury, with a decently strong spinach note. It transforms into a sweet, floral, and marine aftertaste.
Flavors: Baked Bread, Cut grass, Floral, Marine, Pastries, Rye, Seaweed, Sweet, Sweet, warm grass, Tart, Yeasty
