Sencha's steaming step is what keeps this one green rather than baked, and it shows in the cup: bright, grassy leaf underneath a layer of rose and berry. The tea comes from China, and the leaves are picked in the first spring flush, then steamed in the traditional Japanese-style method rather than pan-fired, which locks in the vegetal, slightly grassy character before anything else gets added. Cranberries are folded in freeze-dried, so they keep their tartness rather than turning syrupy, and rose petals sit alongside them for a floral lift with a touch of lemon. The liquor comes out with a peachy tint, and the flavour runs from grassy and vegetal up front into cranberry tartness, rose, and a soft note that lingers closer to date than sugar.
It carries caffeine, though less than a black tea — light enough for an afternoon cup without derailing sleep. Green tea in general has long been drunk for its antioxidants, and this blend keeps that reputation, though it's worth treating as a pleasant cup rather than a remedy.
Brew it at 80°C for about three minutes, using roughly a teaspoon per cup, then strain the leaves out so the vegetal base doesn't turn bitter from oversteeping. It stands on its own without milk or sugar, and a slice of lemon suits it if you want more brightness. It also takes well to being served cold: the cranberry and rose hold their shape over ice, which makes this one of the easier green teas to switch between a hot morning cup and an iced afternoon one. Tea & Coffee packs it fresh, and for storage it keeps best in an airtight container out of direct light, away from anything strongly scented that could bleed into the leaf.
