This tea, another sample from Chado Tea House, is a type that one has never tried before- a Fatsu-Mushi (traditional lightly steamed) Sencha. Apparently, the lightly steamed method of production was the only way Sencha was produced until the longer steamed method was discovered in the 1970s. This sample is from just outside Shizuoka in Ashikubo.
One tares open a small sample pack and spills some of the unbroken dry leaf into the bambo scoop. It smells very fresh, light, lime- there are creamy notes tucked away in the freshness.
These leaves wait in the pot for the water to cool. When it is just right the first infusion is prepared. The taste is light, creamy, and smooth with slight buttery-vanilla notes. Velvet mouthfeel slides over the tongue. A sweet taste emerges in the end. Wonderful mouthfeel.
The second infusion is prepared and again is a mouth-filling experience. The sweet creamy start the takes a turn to slight creamy vegital which fades to slightly bitter rubbery sweetness that stays on the breath as the rubbery notes are shed until the aftertaste is just chalky and sweet.
The third infusion is prepared just as careful as the first. The rubbery notes now intertwine more with a buttery sweetness. The aftertaste is earthy and tastes like wood.
The following infusions mouthfeel is pretty much all that remains. The other creamy-rubber notes are mostly faded away but one sits honestly with a few more pots. Gazing out on the bright sun cast upon the wilting cherry blossoms outside, soon the wind will leave only bright green shoots to ponder.