Here my tasting notes from a session with the ThesDuJapon Yume Wakabe cultivar Sencha from the Tokyo area. This time I wanted to experiment and try to brew it in my (normally Zairai dedicated) Shigaraki rough clay kyusu!
Here my tasting notes from a session with the ThesDuJapon Yume Wakabe cultivar Sencha from the Tokyo area. This time I wanted to experiment and try to brew it in my (normally Zairai dedicated) Shigaraki rough clay kyusu!