Dry Leaves: This tea is made from a raw tea called Tencha that is air dried, then dried flakes are ground between two stones, just like centuries ago. The result is a fine powder that is almost neon green. Liquor: The liquor is made by dissolving the tea powder into water. There is no brewing like with other teas. You drink the leaf! The liquor is thick and frothy from the mixing. It is an opaque brilliant green color. Aroma: The aromas are faint and only discernible from the broth. They offer hints of honeydew melon sweetness over a base note of cooked spinach. Since it comes from air dried teas, there are no notes of toastiness. Caffeine Level: Caffeinated Body: Senjunomukashi is a "thick matcha" (koicha), so it is thick and bracing. Jobetsugi is a "thin matcha" (usucha), so it is a bit lighter in body than our Senjunomukashi, but still it is thick and bracing. Flavors: Traditionally drunk hot (although we offer it iced at our stores), Jobetsugi is a mouthfilling experience. The spinach and artichokes flavors are most obvious. Since this is a thin matcha, the flavors are muted. Senjunomukashii is a mouth-filling, even head-filling broth. The flavors of Tencha are amplified exponentially. This Matcha tastes intensely of spinach and artichokes, followed by a bracing caffeine bite. Brewing Time: 1 to 2 minutes Brewing Temperature: 160° F
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