Anyone had any of the new Hibiki-an blended senchas?

[TokyoB]

They have 3 three limited edition blended sencha teas for the winter season.

[Oni]

They are expencieve too.

[Chip]

The descriptions look interesting.

[olivierco]

I didn't order some this year as I already have many packages of sencha in my fridge, but I had some last year ( Blended Sencha Super Premium and Pinnacle) and they were quite good, the Pinnacle grade being a little too expensive for its value though (27$ last year).

[stjobs]

I received the Blended Sencha Super-Premium. After trying it I will post again.

[TokyoB]

Yes the descriptions do look interesting but I've learned (just barely) that the actual tea may not be as interesting! Since they are expensive, I'm hesitant to order without a recommendation, especially since I already have too much tea...not that that's stopped me before.

[bambooforest]

The prices are definitely pricey. I opted to go with what I simply know is excellent and reasonably priced, for my most recent purchase.

[stjobs]

Hibiki-an's Super Premium is good, but quite subtle. I tend to use slightly more leaf than with standard sencha (5.9 g in a 170 mL kyusu) and slightly lower water temperature (160 F). 60 to 90 second infusions produced good results.

The first and second infusions have a clean, deep flavor with some astringency. It tastes much like you would expect for a blend of sencha and gyokuro, but the taste is closer to sencha overall. If you like to push things and make four infusions, I don't recommend this tea. The third infusion is fine, but the fourth is marginal, and the subtle, fine aroma and taste of the first two is almost completely gone.

I suppose the cost is reflected in the "clarity" of the taste (it has none of the sour, somewhat biting astringency of cheap sencha) and the beautiful appearance of the wet leaves (after the first infusion, they are a rich emerald color). The flavor is more mild than Hibiki-an's Fukamushi Superior or Ito-en's Chiran Kanayamidori. I have a high grade standard sencha from Japan, presumably asamushi, which I will eventually try.