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Unique roasting method using infrared for the usual effects of charcoal roast removes excessive moisture from tea leaves, providing the optimum condition for Japanese teas. Enjoy the modern day charcoal roasted Sencha which was modeled after a traditional tea making process. Great gift for sencha lovers. Following review are from Matt, Mattchas Blog, says about this tea; the foil packet is snipped open, releasing the deep, fruity, fresh scent of the sublime dry leaves into the air. These dry leaves have a depth to them that almost remind one of a very young sheng puerh that one had a while back. Delicious. From the clipped corner of the foil pack one pours some of these green thanes into a warmed pot. And when the boiling water has cooled enough in the cooling pot the water goes into the teapot- embracing the leaf. The tea is rich, smooth, full in the mouth, sweet with no vegital grassiness- just a smooth, mellow, almost bridging on roasted taste. These first sips are not at all dry in the mouth but full and fresh. The second infusion is more of that nice smoothness but more full in the mouth. It starts slightly tart on the lips and in the mouth and finishes sweet, buttery, and deep. The full mouthfeel has staying power along with a subtle yet deep sweet aftertaste. This green tea is superbly mellow even in the third infusion. The flavour of this tea dives deep for a sencha a far cry from those light, grassy senchas that we all know quite well. The qi of this tea is very light and travels without being noticed. It does however have a deep but very subtle affect on the mind. One has been drinking this tea in the early evenings without having any issues falling asleep. This sencha remains mellow but is noticeably grittier in the fourth infusion. In the fifth, this tea noticeably fades but retains it mellow flavour and feel and due to its depth can be enjoyed a bit longer that lighter sencha.
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