Oriental Sencha Heritage Løsbladet

The early spring harvest makes this noticeably fresher than the bagged sencha I usually grab; you can smell that grassy sweetness the second the pouch opens. Steeped for two minutes it’s smooth with just a touch of that gentle astringency, and the fruit notes linger nicely without overpowering the l

The fruit infusion really comes through without masking the leafy, grassy base—it’s a balanced cup that’s become my afternoon ritual. Brews a lovely pale gold and stays smooth even if I get distracted and let it steep a touch long.

The fruity infusion really comes through on the dry leaf, but it’s the second steep that got me—still aromatic and smooth, not bitter at all. I’ve been brewing it iced in the afternoons and it holds up beautifully.