The aroma of the vibrantly green leaves (seriously, they are as green as pine needles) is delightfully sweet, a blend of sweet chestnuts, wildflower honey, freshly mown hay, sweetgrass, and a tiny bit of distant wildflowers. Something about the aroma of Japanese green teas (especially the very verdant ones) reminds me of summer, either you have the sweet and green ones like this Gyokuro, or the sea air ones like some Sencha. Truly, this tea smells absolutely amazing, I might have actually inhaled a leaf after sniffing this tea so much!

So, first steeping time, and let me start by saying that this tea is thick! I love that about Gyokuro, when brewed with the traditional methods it is often called soupy or syrupy, and that is an apt description. It coats the mouth to an almost oily extent, almost like drinking warm, partially formed jello. The taste is an adventure, it starts sweet and nutty with chestnut notes and fresh hay. After this initial nutty sweetness the unami kicks in at the midtaste, it is fascinating, a blend of cooked spinach, bamboo shoots, and a touch of kelp. It tastes like eating the finished Gyokuro leaves as a salad. After this the taste goes to a slightly dry and a little bitter green like kale and vegetation. The finish is sweet grass and lingering honey.

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