Today's evening #tea is a pairing of Obubu's Tsubame Kukicha and some genmai (toasted rice). The tea is the stems and veins of summer harvest tencha, the "left overs" of the tea leaves that are used to make medium grade matcha. Low/no caffeine, sweet, vegetal.
In first flush @ 75C, the genmai powers through in the scent, but the taste is still sweet and fresh. The second flush @ 80C brings out more of the genmai but not at the cost of the kukicha. Darker liquor though.
@rrix That looks absolutely incredible. I've never heard of kukicha before, I'll have to try it some time soon!
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