A deep, velvety green in the cup, the fine needles of this sencha are made from the first spring buds of the tea bushes—shincha. A full-bodied vegetal flavour caresses the tongue in waves—kale, spinach, mint—accompanied by the aroma of oceanic surf and the acidic fruitiness of mandarin orange. Even a profound note of cacao, exuding from the dry leaves, makes its way into the long-lasting aftertaste. Yet it treads lightly, leaving only gentle tastes behind, making it a perfectly satisfying alternative for those who find the sometimes mouth-coating richness of gyokuro or kabusecha overwhelming. A springtime treasure.