I had heard good things about Rishi Tea, but hadn’t tasted their teas until now.
The leaves have an excellent appearance. They are tightly rolled and have a good shine.
Furthermore, only a few of them are broken.
As opposed to some gyokuro where the leaves are a very dark green, this one has a brighter tone of green while still being dark.
I felt a light, sweet aroma while smelling the leaves.
Let’s try it out
Often, the teas sold in the US come with Western brewing instructions. In this case, it means 1 tablespoon of tea and 8 oz of water at 160 °F.
I prefer a more concentrated gyokuro, so let’s go with 4 gr per person, about 20 ml (0.6 oz) per cup, and a temperature of 60 °C (140 °F) for 2 minutes.
The wet leaves smell like fresh seaweed. It’s a marine aroma, just like most Japanese green teas.
So far so good.
As I tasted it, what most came to mind was the savory quality of a broth.
Do you know what umami tastes like? This tea is very powerful in that regard.
Better yet, it’s not astringent nor bitter. The aftertaste is long, I can feel a light sweetness.
I definitely liked it.
How about another infusion?
I did just that and it was as delicious as the first one.
Next time I’ll try ice brewing it, I think it will be a great match for that method.
Here’s the product page in Rishi Tea. Give it a try and you won’t be disappointed.