Tasting Notes: pea tendrils • persimmon • barley
Origin: Fukuoka, Japan
This late spring picked Sencha comes from the southern island of Kyusu. 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° water for 1 minute. Enjoy!
Ingredients: Camellia sinensis leaves.