A Sencha elevating distinct florals and engaging depth whilst showcasing the pinnacle of sencha character.
In recent decades, Japan has adhered to a rigorous approach to making its teas, capturing what is considered traditionally valued in its brews.
At the same time, Japanese producers have been trying to capture other tea markets which they historically have not been supplying, like Oolong, White and Black.
So most of the teas I sample are either very high-quality greens which lack inventiveness or attempted imitations of other tea types which mostly miss the mark.
But with Midori Black and this Sencha, I see that Japan is adopting old techniques and evolving new ones.
Some producers are building from their immense knowledge of Green tea production with slight changes to techniques to produce unique teas yet still expressing the heritage of Japanese Green tea.
Night Flower Sencha is a perfect example of this approach.
The producer in Shiga prefecture has, at first glance, made an archetypal, specialty Sencha by using the most widely used Yabukita variety and processing with Chumushi steaming and rolling.
But, crucially, the producer has taken the step of withering the freshly picked leaves for nearly a full day and night before processing.
By withering for such a long period, the leaves have developed distinctly floral aromatics and starchy undertones reminiscent of some Chinese Green Oolongs (which also undergo long withering).
The second decision which adds a unique quality to this Sencha is that the producer has left a large proportion of delicate stems in the finished tea. Such a mix would traditionally be scorned at but I think that these stems add further breadth to the spectrum of flavours.
So what does this tea taste like?
At first sip and smell, this tea oozes with the quality of a top-grade shaded Kabusecha. It is rich, creamy and brothy with the quintessential umami to sweet and zesty joys of a damn fine sencha.
But swallow and breathe out through your nose and you are offered a bouquet of white florals - jasmine, magnolia, gardenia and a touch of honeysuckle.
There is also a starchy, buttered potato comfort with each sip and the barest tang of soured cream.
Florals, starch, butters and tang? These are the hallmarks of Green Oolongs like Tie Guan Yin which have been lightly expressed in a Sencha!
The taste journey continues. Some cherry fruits (reminiscent of China's more 'Oolong-esque' Green tea Melon Seed Green) and a sprinkling of earthy (almost cavernous) vegetal notes like potato skin and Gomae Spinach.
Night Flower Sencha brings so many familiar aromatics from a diverse range of tea types and coaxes them together in a big Japanese Sencha group hug.
The finish is vibrant with a cooling juicines and the body sensation is warm and fuzzy.
I guarantee that this will become your new favourite Sencha.
