Sencha is the frame this tea hangs from, fresh and grassy and faintly vegetal, with lemon peel and lemongrass tea layered on top to pull the cup toward citrus rather than the softer, rounder profile plain sencha usually gives. Steeped and served over ice, it comes across bright and a little sharp: lemon and grass up front, mint if you garnish with it, and a smooth earthy base underneath holding the whole thing together. There's a light astringency at the edges that keeps it from tasting flat once it's cold, which is part of what makes it work as an iced tea rather than just a hot brew poured over cubes. It reads as a warm-weather cup, tangy enough to cut through heat but calm rather than sharp on the finish, equally suited to an afternoon break as to a longer stretch of hot weather.
Sencha carries a moderate amount of caffeine and has long been drunk for a gentle lift rather than a jolt. Lemon peel is traditionally associated with vitamin C, and lemongrass has a long history of use as a calming, digestion-friendly herb — worth treating as tradition rather than as any guarantee of effect.
To brew it hot before chilling, use one to two teaspoons of the loose blend per cup of water. Heat the water to around 85°C (175–185°F) rather than a full boil, which scorches sencha leaves and pulls out bitterness. Steep for three to four minutes in a pot or infuser, then strain out the leaves, let the tea cool to room temperature, and refrigerate it before pouring over ice. A slice of fresh lemon or a sprig of mint makes a fitting garnish, and either one shifts the aroma slightly, so it's worth trying both to see which you prefer.
