“Yum, this is my kind of sencha. Spinachy aroma, brisk with a nice grassy fresh taste. It picks up a tiny bit of astringency over successive cups which provides a nice contrast to the sweetness. ...” Read full tasting note
Spring sencha harvested between late April to early May. The Takeo family is one of a few family-operated artisan tea farms who have had their tea certified by the Japanese government.
JAS (Japan Agricultural Standard) certification mark
Company description not available.