Tasting Notes: pea tendrils • persimmon • barley
Origin: Fukuoka, Japan
This late spring picked sencha comes from the southern island of Kyushu. It yields a delicate balance of sweet pea tendrils, bright fruity persimmon, and a toasted barley finish.
Infusion: For an 8 oz serving, steep 1 level teaspoon of leaf in 175°F water for 1 minute. Enjoy!
Ingredients: Camellia sinensis leaves.