Ren

Cultivar: Longjing, Yabukita
Scent: Deep floral, rosy and fragrant scent, reminiscent of lotus and roses
Taste as Usucha: Deep floral and rosy taste, can come off slightly flat, best as latte
Taste as Latte: Toasty buttery chestnuts, turns more salty and croissant-like after letting it rest

During the Tang Dynasty, tea was not brewed as loose leaves. Instead, they grind it into powder and  include salt and spices with it. In 1191, the Japanese zen monk Eisai travelled to China, then planted tea leaves in Japan. This introduced powdered teas to Japanese monasteries. 

From Hangzhou, China