/ck/ - Food & Cooking

Today’s tea: Thés du Japon’s Awa-bancha (strong fermentation)
I have been looking forward to trying some Japanese heicha for a long time so I am hoping this will be good. This tea is made with anerobic lactic acid fermentation which is unlike any common Chinese heicha. First off the tea leaves are hilariously light and fluffy. I had to wet the leaves to get them all to fit in my gaiwan without crushing them. I added the leaves over the first three steeps. The leaves themselves look kinda like sheng huang pian. It’s aroma gives of a slight hint of vinegar or ammonia. The taste is a bit sour and tangy with some citrus or citronella notes. It reminds me a lot of baked kale chips. It has the same savory roasted green note to it. Almost even tastes a bit salty. I really like this tea and plan to grab some more at some point. I am curious to know how this tea would age.