The leaves are a pretty, almost blue-green color. They smell like briny seaweed, but not in the way sencha can be marine. It’s a much sharper scent, almost salty! The brew is very light gold, contrary to my expectations.
It tastes…interesting. I have no idea how to even describe it. It kinda changes while you drink it?? It tastes as marine and “umami”-ish as it smells, but there’s also a kind of almond-ness in the aftertaste. It’s a counterintuitive fusion, and it really permeates your mouth and stays there. It’s super interesting but not really for everyday drinking.
location is set as ‘Caerphilly, South Wales’ because *technically* I’m on Caerphilly/Gwent county border but if I say Caerphilly I get a free bus pass, Gwent people have to pay 70P PER TRIP. But yeah without my bus pass it’s like £5.70 one way ;A; GO SOUTH WALES (as you can probably guess I hail from Coleg Gwent, Crosskeys campus awwww ye BUT WHAT UNI ARE YOU IN??)
An overnight boat trip to Hakata Japan. complete with cabin and restful nights sleep led way to a packed day of visiting and meeting our tamaryokucha and kamairicha supplier Mr. Tokunaga in Ureshino to see how each is made. The handwork of making Nok Cha in Korea is contrasted here with the mechanized process of harvesting and processing tea in Japan. We went to the tea auction house to see how teas are selected by smell and taste just after the first process, resulting in aracha, which Mr Tokunaga then selects for final processing. More photos to come… And finishing the day with a night bus (12 hrs on sleeper bus) to Kyoto where we actually did get some sleep - an experience to say the least!
AMAZON IS OBVIOUSLY A CONFUSED TEENAGER WITH ISSUES.
Very much so. That’s okay because I’ll still love them when they grow out of this also I want to steal their headquarters and turn it into my library castle so I should play along with their eccentricities if I hope to inherit the property.