Chá Sencha Australiano em Folhas Soltas

The northern Victoria leaves really come through with that fresh, grassy sweetness I look for in a shincha. I've been brewing it at 70°C and the first steep is incredibly smooth, no bitterness at all.

Got this as a first-harvest shincha and the difference is obvious the moment you open the bag — much greener and sweeter than the regular sencha I usually drink. Steeping it at a lower temp keeps any bitterness away, so the second cup is just as good as the first.

The leaves unfurl beautifully in my glass pot, and I can taste that these are young first-harvest leaves — grassy but not bitter at all. I've been drinking this every morning for two weeks and the tin still feels heavy, so it goes a long way.