Mike has visited Matsuda and his family several times. Their house is located halfway up a hill that is covered with tea bushes, and looking out over the valley, that is all one sees. The family's abode has been all business for generations. They have a space to make the tea in the back, with steamers to fix the green tea and rollers. This tradition and dedication serves us well, because it is a unique Sencha with a distinctive aroma, great body, and flavors that are hard to forget.
Like others, I found this tea to be more flavorful and sweet than other senchas. It has that "vegetal" smell and taste of other senchas (Scent of the Mountain, Gyokuro) and a slightly oily texture. An excellent tea. (Posted on 9/17/15)
I have looked far and wide for a tea that I could think of as perfect for me, and this is it. Everyone has a tea that seems perfectly suited to him or her, and luckily I have found mine. I hope you find yours. I love many teas, but Matsuda's is very special - a joyful tea, but secretive, full of surprises. It reminds me of rivers, mists, green mountains. When I don't have this tea, I wish I did and when I do, I feel content. (Posted on 10/15/13)
In the Harney & Sons catalog, this Japanese sencha is described as Mike's favorite, and I can see why. It is so fine a sencha with such lovely aroma and flavor that you'd think the leaves were just picked fresh this morning! It is exquisite and to truly enjoy this tea, you must make time to sit and prepare it precisely with the right temperature of water and brewing time. If you do, you will be greatly rewarded. This sencha tastes so "fresh", yet sweet in a subtle way, and even complex, unlike "everyday" sencha. Truly exquisite! (Posted on 5/12/13)
This fine example of a sencha has great aromas of lemon and spinach and has the wonderful vegetal flavors that one might expect from a Japanese tea, but with a light sweetness and a body that is suprisingly heavy when compared to another sencha. A great tea to drink in the spring, or to at least remember the season by. (Posted on 9/15/09)