Matcha infused Sencha
An unusual tea for the December Sakuraco box. I enjoy the new teas and specialty added teas in these boxes monthly, and particularly the boxes with ceramics included.
The holiday box for December included Matcha Infused Sencha from Kanagawa Prefecture. The description by Sakuraco follows:
“This tea harmoniously blends deep-steamed Shizuoka sencha and Kyoto Uji matcha, offering a full-bodied cup where the sencha’s richness meets the matcha’s gentle sweetness.”
I received these boxes as a gift from a friend who knows I am studying tea. Each month I get new tea, paired with an extra bonus tea. While the teas are good, they are always (unfortunately) sent in tea bags. So I have to open the bags to see the leaves before I brew them. They are generally always finely cut so I also have to strain them when I pour them, so I can properly see the liquor.
This month’s tea is unusual. I had never heard of matcha and sencha blended together. I have to admit I was a bit skeptical as individually they are prepared so differently. However, I did find the blend quite nice. A bright tea, with a slight sweetness and a pleasant aftertaste. I made three infusions from a single tea bag (my Vietnamese tea pot is quite small).
I enjoyed the tea including the Matcha Mochi from Seiki (Ehime). They are soft and lightly sweetened with a delicate matcha flavour. Motchi served on the beautiful Mino Ware Indigo Plate (described below).
“This mino ware plate was created by skilled artisans using Japan’s notable indigo blue dye, completing it with an overlapping komon pattern that symbolizes eternal expansion and renewal.”
The specialty paired tea this month is the Caramel Hojicha - Takayanagi Seichi (Shizuoka). Hojicha is a Japanese green tea that is roasted over charcoal. The dry leaves have a strong caramel scent and the flavour is smoky with hints of the sweetness of caramel.
“This caramel-infused hojicha is made using tea leaves from Shizuoka, known as Japan’s leading tea producer. The roasted flavor of the hojicha blends with the rich caramel notes to create an indulgent, caffeine-free brew.”
A lovely dessert tea for sure. I sometimes wonder however if these tea blends are created for the Japanese palate or the international market.
Learning about the tea, ceramic and food traditions of Japan monthly is so appreciated. Thank you to my friend Deb who got me this thoughtful gift.
